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A Guide to Slushie/Smoothie Machines

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Slush/smoothie models are becoming increasingly well known as an increasing number of operators discern the earnings potential of these drinks. Devices for creating blended coffee drinks and smoothies are prevalent in quick service restaurants, while slushies stay a fixture in convenience stores.

Slush/smoothie machines, also known as granita machines, are essentially countertop systems that make sugar-based and water- beverages. Foodservice staff put the flavored blend within the machine. The liquid freezes in the unit’s clear bowl, and output requires an average of forty minutes to one hour. Foodservice operators also can use this system type to produce blended frozen espresso drinks, cocktails along with lemonade. The quantity of bowls corresponds with the amount of dispensing nozzles. Looking at hourly production, single bowl models are able to create a person to 3 gallons, a two bowl system produces between 4 and 6 gallons, along with a three bowl unit produces as many as 8 gallons.

Some slush machines uk models can be much more industrial and make iced or smoothie products. These devices might have refrigerated or maybe unrefrigerated hoppers along with a cylinder which freezes the concoction. They take between ten and thirty minutes to produce between seven and twenty six gallons per hour.

In bigger models, staff pour the beverage by hand with a pour over machine or maybe instantly with liquid or perhaps powder autofill types. With liquid autofill, the device usually attracts the mix originating from a bag-in-box established, and the powdered style combines a powdered drink mix and water inside the machine. With both mechanical as well as auto types, the printer disperses the item from the hopper right into a barrel or maybe freezing cylinder, in which a revolving auger mixes it in a gas tank as it is frozen right into a slush.

Each unit type offers disadvantages and advantages. Pour-over machines might be a little more economical, but these devices require more labor in mixing the drink. Although the autofill systems mix beverages automatically, they need an external water pump to achieve this.

Devices with smaller freezing cylinders are able to produce batches every 6 minutes, while bigger cylinders may have much more limited output as a result of increased recovery times. Remember that the taller the machine’s voltage, the quicker the healing period.

Features that are regular for a granita unit add a night setting to continue merchandise refrigerated instead of different and frozen alerts that let operators learn when adding even more cleaning or mix is essential. The bigger models might offer more specifics on the washing cycle, like when it was last done and also just how long until cleaning is required. These methods might incorporate cup as well as syrup dispensers and features that provide quieter operation and illuminated point-of-sale signs for front-of-house use.

Operators have to think about the serving quantity and size of servings per hour when calculating output.

Another element of these devices will be the filtration system. Operators have to really clean filtration systems to stay away from placing unnecessary pressure on the device’s compressors, which could cause failure. Some designs give pressure changes which instantly turn off the device when airflow becomes limited or perhaps until the operator makes clean the filter.

Autofill pumps could be often made into machines and separately installed. Some units offer icebreaking functions that help wipe out ice buildup and lower dripping. Push/pull handles as well as models created for one handed use provide extra convenience for busier operations.

Operators have to remember that temperature consistency is vital when using organic sugar or maybe dairy as both could spoil and present food security problems.