In the professional HoReCa sector, Ice Cream Equipment is more than just a tool for preparing desserts – it is a profitable sales instrument with high profit potential. Demand for professional ice cream preparation equipment is growing in the market, and businesses are increasingly seeking solutions that ensure both product quality and fast service. When choosing equipment, it is important to consider the business format, expected customer flow and product range.
Types of Ice Cream Equipment
The BHS catalogue includes the following types of ice cream equipment:
- Soft-serve machines – ideal for fast service in high customer flow locations. They ensure consistent ice cream texture and the ability to prepare different flavours in one machine.
- Gelato and hard ice cream equipment – designed for preparing high-quality ice cream with an authentic, rich flavour. Popular in dessert shops, cafés and restaurant dessert menus.
- Ice Cream Preparation Equipment - GLS Display Cases – combined solutions that integrate ice cream preparation and display in a single unit.
- Ice Cream Storage Display Cases – refrigerated display cases for storing and selling ready-made ice cream. Available in various sizes with glass lids or doors.
- Accessories for Ice Cream Equipment – spare parts, moulds, dispensers and other accessories for using and maintaining ice cream equipment.
How to choose Ice Cream Equipment
Choosing the right ice cream equipment depends on several factors.
Customer flow and production volume. A compact soft-serve machine is suitable for a small café or kiosk, while a more powerful machine with a larger tank is needed for a larger restaurant or street sales point.
Product range. If you plan to offer multiple ice cream flavours simultaneously, choose a machine with several compartments. Gelato equipment is suitable for high-quality products, while soft-serve machines are ideal for fast sales.
Hygiene and ease of maintenance. Professional ice cream equipment must be easy to disassemble for cleaning. Regular disinfection is a mandatory requirement in accordance with HACCP standards.
Energy consumption. Ice cream equipment operates intensively during the season, so energy efficiency impacts operating costs. Choose equipment with an automatic energy-saving mode during downtime.
Profitability of Ice Cream Equipment for HoReCa businesses
Ice Cream Equipment is among the highest profit potential equipment in the HoReCa sector — production costs are relatively low, but the sales margin is significant. Cafés and kiosks offering quality soft-serve or gelato often recover the cost of equipment within a single season. The decisive factor is choosing equipment with sufficient capacity and reliable operational stability during the peak season — in summer, when customer flow is at its maximum. BHS specialists can help calculate the payback period for a specific business format.
Storage and display of Ice Cream Equipment
The range of ice cream preparation equipment is only part of a complete ice cream point — additionally, Ice Cream Storage Display Cases are needed to demonstrate and store the finished product at the appropriate temperature. The display case serves a dual function — it stores the ice cream at a safe temperature and simultaneously presents it to the customer, encouraging purchases. In cafés and confectionery shops, ice cream display cases with a rich and visually appealing display significantly increase spontaneous sales.
Seasonal maintenance before the ice cream season
Before the start of each active season, preventive inspection and maintenance are recommended for ice cream equipment — for the compressor, cooling system, dispenser and sanitary components. Equipment that has operated in minimal mode during winter or has not been used may start the season with reduced efficiency or breakdowns during peak season. Timely maintenance significantly reduces the risk of breakdowns at times when every hour of downtime means lost sales.
Frequently asked questions
Which ice cream equipment is suitable for a café?
A medium-sized café is usually suited to a soft-serve machine with 1–2 compartments or a compact gelato machine. The choice depends on customer flow and expected sales volume. BHS consultants can help select equipment according to your business needs.
How often should ice cream equipment be cleaned?
Ice cream preparation equipment must be washed and disinfected daily in accordance with HACCP requirements. Full disassembly and deep cleaning are recommended at least once a week. Regular maintenance ensures product safety and extends the equipment’s service life.
Does BHS offer spare parts for ice cream equipment?
Yes, BHS has accessories and spare parts for ice cream equipment available.
Can ice cream equipment be used outdoors?
Some ice cream equipment is designed for indoor use only, while specially designed mobile equipment or kiosk formats are also suitable for outdoor use. Consult BHS specialists for the most suitable solution for your specific case.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
