Commercial slushie machines and granita machines

About our Commercial slushie machines and granita machines

Purchase outright 

Supplied by one or more of hundreds of dealers nationwide that we partner with. We can help you find the equipment you need, finance it, and ensure it’s promptly delivered to your door.


Mostly ex-rental equipment we’ve sourced from businesses we know and trust. It’s been fully refurbished and is backed by a three-month warranty. Read more


Includes runout and used equipment supplied by our equipment-dealer partners; ex-demo equipment previously used in a dealer’s demonstration kitchen; and scratch-and-dent equipment that’s sustained minor cosmetic damage.


Choosing the right commercial slushie machine can be tricky. And what if your business quickly outgrows the equipment, or changes direction and needs different equipment?

Rent–Try–Buy solves this problem by allowing you to try the equipment before deciding whether to buy it. The manageable weekly rental payments also help your business maintain a positive cash flow.

May suit you if you’re… 

  • A new or established business
  • After $1,000 or more of equipment funding
  • Looking to try the equipment before deciding whether to buy it, including items you're not sure about or think you might quickly outgrow.

Key features 

  • Flexible, 12-month rental agreement
  • Manageable, weekly rental payments
  • Upgrade or buy the equipment at any time
  • If you buy, get back 75% of your net rental payments — to put towards the purchase price
  • Continue renting or return equipment after 12 months
  • Rental payments are 100% tax deductible."

Not what you’re looking for? Check out Lease-to-Keep

Why choose us 


Massive range

Our range of equipment — including commercial slurpee machines and commercial granita machines — is one of Australia’s largest.


Finance solutions 

We finance virtually any type of commercial kitchen equipment, including the world’s leading brands.


New and used 

Our online marketplace includes not only brand-new hospitality equipment but also ‘Certified Used’ and clearance equipment.


Fast delivery 

If the equipment’s in stock, it can usually be delivered to your business within 1–8 business days.



If you finance new equipment through us, we’ll consider paying you cash for any old equipment you’d like to trade in.


Warranty support 

If your financed equipment breaks down within the warranty period, we can help you arrange a free repair, replacement or refund.

Building equity in your equipment

For every $1 of rent you pay in the first year, you'll get back 68 cents to put towards the equipment's purchase price, if you decide to buy it.^

^You’ll get a 75% rebate on your net rent — the total rent you’ve paid minus GST, which equates to 68 cents in the dollar. For example, if you paid $10,000 in rent, your net rental rebate would be $6,818 ($10,000/1.1 x 0.75). In addition, each rental payment you make is 100% tax deductible, reducing the net cost of ownership even further.*

Commercial slushie machines and granita machines brands we finance

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Frequently Asked Questions

How does a slushie machine work?

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.

What are the different types of commercial slushie machines?

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.

What size commercial slushy machine do I need?

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).

How long does it take to freeze a slushy mix in a commercial slush machine?

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.

What is a commercial slushie machine’s ‘recovery time’?

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.

Why is the ratio of sugar to water in a slushy machine important?

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.

* This advice is general in nature and does not consider your personal circumstances. Professional advice should be sought that is tailored to your personal situation.