Commercial slushie machines and granita machines

Commercial slushie machines (also known as slurpee machines or granita machines) are designed to freeze a liquid mixture into a slushy consistency.

The slushy mix — water, sugar, and flavoured syrup — is prepared in the machine’s mixing bowl, which sits atop a refrigeration system. (A machine can have anywhere from one to three bowls.)

Inside the mixing bowl, rotating paddles continuously agitate the mix as it comes into contact with the bowl’s freezing-cold walls.

The mix freezes gradually and the paddles scrape off the fluffy ice crystals and incorporate them back into the mix; the sugar in the mix acts like anti-freeze, preventing the drink from freezing too hard.

The machine’s constant mixing and freezing creates the desired slushy texture.

The finished slush is dispensed through a tap or spigot for serving.

The types of commercial slushie machines include:

Pourover slushy machines: The most common type, they require the user to make the liquid slush mixture before manually adding it to the machine's mixing bowl when the slush drops to a certain level. These more-laborious machines are generally less expensive than the autofill types, and are ideal for businesses with lower slushy sales volumes.

Liquid autofill slushy machines: Pre-mixed slushy syrup (a combination of water, sugar, flavourings, and often food colouring) is typically drawn from a plastic bag inside a cardboard box (bag-in-a-box). It’s then mixed with water in the machine’s mixing bowl, and cooled to about -2 to -4 degrees Celsius. When the slush drops to a certain level, it triggers a sensor that tells the machine to add more product mix to the bowl. This automation reduces labour and ensures product consistency. However, the machine needs to be connected to a pump to get its water.

Powdered autofill slushy machines: Combine a pre-packaged powdered mix with water and cool it to a semi-frozen state. When the slush drops to a certain level, the machine automatically refills the mixing bowl with a predetermined amount of mix from a storage container or bag. This automation reduces labour and ensures product consistency. However, the machine needs to be connected to a pump to get its water.

Frozen cocktail machines: Are designed to account for the effect of alcohol on the temperature and viscosity of the final product. They typically have a lower freezer temperature, to ensure the alcohol does not separate from the other ingredients in the mixture. They’re used to create daiquiris, margaritas, and other mixed drinks.

To determine the capacity of your commercial slushy machine, ask yourself how many slushies you intend to serve, and don’t forget to factor in the expected level of demand during peak periods. Here’s a guide:

Single-bowl slushie machine (4–12 litres): You can expect to serve approximately 13–40 slushies per hour (10oz/300ml), 11–34 per hour (12oz/350ml), or 9–27 per hour (16oz/450ml).

Double-bowl slushie machine (15–23 litres): You can reckon on serving around 50–77 slushies per hour (10oz/300ml), 43–66 per hour (12oz/350ml), or 33–51 per hour (16oz/450ml).

Triple-bowl slushie machine (27–30 litres): You can anticipate serving about 90–100 slushies per hour (10oz/300ml), 77–86 per hour (12oz/350ml), or 60–67 per hour (16oz/450ml).

The freezing time for a slushy mix in a commercial slush machine varies, depending on factors such as the machine's specifications, settings, and the composition of the slushy mix itself.

On average it takes 30–40 minutes for a commercial slush machine to freeze the slushy mix to the desired consistency. (To reduce recovery time, it’s recommended you top up the mixing bowl regularly.)

Alcohol slows freeze time, so you may produce less slush per hour if alcohol is added to the mix.

Advanced machines with shorter freezing times allow for faster production and replenishment.

The ‘recovery time’ is the time it takes the machine to return to its optimal freezing
temperature after dispensing a serving of slush.

When the slush is dispensed, the machine experiences an increase in temperature as the frozen product is removed.

The recovery time is the period required for the machine to regain its desired freezing temperature and be ready to dispense the next serving.

A shorter recovery time is advantageous as it allows for faster production and ensures a continuous supply of frozen beverages.

Slushie machines with efficient refrigeration systems and well-insulated mixing bowls tend to have shorter recovery times, enabling businesses to serve slushies at a steady pace during peak periods without extended delays between servings.

The ratio of sugar to water in a slushy machine is crucial because it directly affects the texture and taste of the final product.

Sugar acts as an antifreeze agent, lowering the freezing point of the mixture.

If there is too little sugar compared to water, it can result in a slushy or granita that freezes too solid and lacks sweetness.

If there is too much sugar compared to water, it can lead to a slushy or granita that doesn’t freeze properly and is overly sweet.

Finding the right balance is crucial to achieving the desired consistency and flavor.