Commercial Kitchen · Frozen Beverage Systems · Australia 2025
Açaí, Soft‑Serve & Slush Machines in Australia: Brix, Overrun, Temperatures, Hygiene & ROI (Summer 2025 Guide)
In Australian summers, frozen drinks and desserts drive lines and margins. The right Commercial Grade system matches your menu (açaí, frozen cola, frozen yoghurt, soft‑serve, gelato), hits the correct Brix and overrun, holds safe temperatures, and survives hot ambient. This guide gives you the numbers, hygiene routines and buying logic to choose with confidence.
Last updated: 10 November 2025 · Audience: cafés, juice bars, QSR, dessert bars, cinemas, pubs and resorts across WA, QLD (Gold Coast), NSW Central Coast and nationwide.
Who should read this & search intent
Primary intent: informational — “Which machine fits my venue, and what Brix/overrun/temperatures are correct?”
Secondary intent: commercial investigation — “How to size capacity, comply with FSANZ hygiene for dairy, and calculate ROI for summer?”
Executive summary (90 seconds)
- Brix controls freezing & texture. Most frozen beverage mixes work best around 13–18 °Bx; FCB (“frozen cola”) recipes often run near 13 °Bx. Check your syrup sheet and verify with a refractometer.
- Overrun controls softness & yield. Soft‑serve commonly targets ~35–45% overrun (gravity feed lower; pump units can go higher) for stable body and portion control.
- Two temperatures matter: keep hoppers (liquid mix) at ≤ 5 °C; expect draw (cylinder) around −5 to −7 °C depending on mix/overrun.
- Safety baseline: potentially hazardous foods (e.g., dairy mixes) at ≤ 5 °C, or apply validated short‑time controls. Soft‑serve/frozen yoghurt need strict, documented cleaning schedules.
- Hot shops need airflow discipline. Unobstructed intakes and vented millwork prevent “soft draws” on hot days. Pre‑chill all mix before loading.
Part A — Fundamentals: Brix, overrun & two critical temperatures
Brix (°Bx): your freeze‑point dial
Brix is the percentage of sugar solids in your liquid mix. Higher Brix depresses freezing point (looser slush at a given cylinder temp); lower Brix freezes harder. For most slush mixes, aim ~13–18 °Bx. For frozen carbonated beverages, target around 13 ± 1 °Bx. Standardise with a refractometer at the hopper.
Overrun (% air): body, mouthfeel & margin
Overrun is the volume gain from incorporated air. Soft‑serve typically targets ~35–45% (product/brand dependent). Too low → dense/icy; too high → weak body and faster melt. Keep it within your machine and mix spec for consistent yield per litre.
Two temperatures to respect
- Hopper (liquid mix): ≤ 5 °C at all times (Auto/Standby). This controls bacterial growth in dairy bases.
- Freezing cylinder/draw: expect ~−5 to −7 °C for soft‑serve and batch ice‑cream at the point of dispense. Slush for açaí/frozen lemonade is typically looser (~−4 to −2 °C) by design.
Part B — Program comparison (choose by menu first)
| Program | Best machine type | Brix / Overrun | Hopper & draw temps | Menu examples | Notes |
|---|---|---|---|---|---|
| Açaí (fruit base) | Slush/granita with density control | ~13–18 °Bx | Hopper ≤ 5 °C; draw ~−4 to −2 °C | Açaí bowls, smoothie toppers | Fruit pulp varies in sugars—verify °Bx daily. |
| Frozen cola (FCB) | Pressurised FCB slush system | ~13 ± 1 °Bx; carbonation affects overrun | Draw slightly warmer than non‑carbonated slush | Cinemas, QSR, convenience | Follow OEM Brix/CO₂ setup—texture depends on both. |
| Frozen yoghurt | Soft‑serve freezer | Overrun ~35–45% | Hopper ≤ 5 °C; draw ~−5 to −7 °C | Self‑serve cups, dessert bars | Dairy = higher risk if temps/cleaning lapse. |
| Soft‑serve ice‑cream | Soft‑serve freezer (gravity/pump) | Overrun ~35–45% (brand dependent) | Hopper ≤ 5 °C; draw ~−5 to −7 °C | Cones, sundaes, shakes | Train on overrun/viscosity & sanitation. |
| Gelato / sorbet | Batch gelato maker | Gelato overrun typically ~20–30% | Batch draw ~−6 °C; harden colder | Artisan displays, premium dessert | Denser texture; match with gelato display freezer. |
For frozen storage quality, industry guidance commonly uses ~−18 °C. Always follow your product label and food‑safety plan for storage/holding.
Part C — Machine formats & category links (with two real products)
Slush / granita (açaí, lemonade, non‑dairy)
Slush machines continuously scrape and refreeze a high‑Brix liquid to a spoonable texture. Choose single, double or triple bowls to scale flavours and throughput. Shop models: Slush Machines.
Example on site: Benchstar FABIGANI‑2S — dual 12 L bowls (24 L total), quick cooling, stainless construction, slim 470 mm width; price typically around the low‑$3k ex‑GST range (see live listing).
Soft‑serve (frozen yoghurt & ice‑cream)
Soft‑serve freezers hold liquid mix cold in hoppers (≤ 5 °C) and whip‑freeze in the cylinder before dispensing. Gravity feed is simpler; pump‑fed can deliver higher throughput and overrun control.
Example on site: Polar UA034‑A U‑Series — dual 6 L hoppers, ~25 L/hr, 2350 W, twist function; current price shown on the product page (ex‑GST).
Gelato makers (batch freezers)
Batch gelato freezers produce lower‑overrun, denser product for pan display. Browse: Commercial Gelato Makers.
Part D — Capacity & throughput: turn L/hr into serves/hr
Know your peak window
Most Australian venues sell 40–65% of daily frozen beverages in a 2–4‑hour spike. Size to cover peak without creating queues, then plan top‑ups with pre‑chilled mix.
Throughput examples
| Machine/output | Spec throughput | Typical serve | Serves per hour | 3‑hour peak | Assumptions |
|---|---|---|---|---|---|
| Soft‑serve (Polar UA034‑A) | ~25 L/hr | ~120 mL cone | ≈ 208 cones/hr | ≈ 625 cones | Correct overrun; chilled mix; good airflow |
| Slush (dual 12 L bowls) | 24 L load, duty‑cycle limited | ~350 mL cup | ≈ 68 cups/hr (per full turnover) | ≈ 200 cups | Proper °Bx; ambient within rating |
| Açaí (slush texture) | 24 L load, thicker draw | ~300 mL bowl | ≈ 80–90 bowls/hr (per 24 L) | ≈ 240–270 bowls | °Bx standardised; pre‑chilled base |
Reality check: published L/hr assumes correct °Bx, pre‑chilled mix and decent ambient. If you overload with warm syrup or block intakes, output can halve.
Part E — Ambient heat, ventilation & slow‑day diagnosis
- Intakes must breathe. Use vented millwork and keep grilles lint‑free; don’t trap heat from espresso boilers or dishwashers near the condenser.
- Rated ambient matters. Many slush units are rated to ~32 °C; beyond this, expect looser slush and slower recovery.
- Pre‑chill all mix. Hopper refrigeration maintains temperature; it’s not a blast chiller. Warm mix = long pull‑downs and soft texture.
Part F — Cleaning & sanitation: exact SOP for dairy & non‑dairy
For Australian operations, treat frozen beverages—especially dairy soft‑serve/frozen yoghurt—as high‑risk. Keep premix/hold at ≤ 5 °C and run a provable cleaning schedule aligned with manufacturer instructions and your food‑safety plan.
Opening
- Mix new sanitiser to label concentration; assemble food‑contact parts (seals, blades, valves); inspect wear.
- Run “sanitise/prime” if provided to wet lines and cylinder; air‑dry any parts per chemical contact‑time rules.
- Confirm hopper ≤ 5 °C in Auto/Standby using a calibrated probe.
- For slush/FCB, verify °Bx with a refractometer at the hopper and note on the opening log.
Mid‑shift
- Only top‑up with pre‑chilled mix (≤ 5 °C). Never add warm syrup/mix.
- Record a midday temperature check: hopper ≤ 5 °C; soft‑serve draw ~−5 to −7 °C; slush draw ~−4 to −2 °C.
- Wipe nozzles/drip trays; brush condenser intake weekly (daily in dusty/coastal sites).
Close‑down
- Drain product; run clean mode; disassemble food‑contact parts.
- Wash → rinse → sanitise (respect contact times) → air‑dry; reassemble per manual.
- Log chemicals (batch/dilution), who cleaned, times, and any faults.
Weekly & monthly
- Weekly: deep clean (include O‑ring food‑grade lube); inspect scraper blades; calibrate refractometer.
- Monthly: retrain on temperatures and 2‑hour/4‑hour time‑as‑control; spot‑check ventilation and electrical access.
Bottom line: dairy premix and machine hold must remain ≤ 5 °C. If there’s a power loss or temperature breach, assess and discard affected product per your plan—and record it.
Part G — Power, energy & mix prep: what actually affects cost
- Ambient & intakes: higher room heat and blocked airflow → longer compressor run times (higher kWh/day).
- Draw pattern: steady short draws can be more efficient than long idle–burst cycles.
- Mix temperature: loading warm mix forces lengthy pull‑downs; always pre‑chill to ≤ 5 °C.
Part H — ROI with real numbers (payback examples)
Use transparent maths. Prices and COGS vary by supplier and portion; replace figures with your own. Gross margin excludes labour/overheads/utilities (you can add them below).
| Program | Selling price (incl. GST) | COGS/serve (mix, cup, spoon) | Gross margin/serve | Serves/day | Daily gross margin | Machine CAPEX (ex‑GST) | Payback (days) |
|---|---|---|---|---|---|---|---|
| Soft‑serve cone (Conservative) | $4.50 | $0.85 | $3.65 | 120 | $438 | ≈ $3,960 (Polar UA034‑A) | ≈ 9 |
| Frozen cola 350 mL (Conservative) | $4.00 | $0.95 | $3.05 | 90 | $274.50 | ≈ $3,040 (Benchstar FABIGANI‑2S) | ≈ 11 |
| Açaí bowl 300 mL (Conservative) | $9.50 | $3.40 | $6.10 | 60 | $366 | ≈ $3,040 | ≈ 8 |
| Soft‑serve cone (Typical) | $5.00 | $0.90 | $4.10 | 180 | $738 | ≈ $3,960 | ≈ 6 |
| Frozen cola 350 mL (Typical) | $4.50 | $1.00 | $3.50 | 150 | $525 | ≈ $3,040 | ≈ 6 |
| Açaí bowl 300 mL (Typical) | $11.00 | $3.80 | $7.20 | 90 | $648 | ≈ $3,040 | ≈ 5 |
| Soft‑serve cone (Peak) | $5.50 | $0.95 | $4.55 | 250 | $1,137.50 | ≈ $3,960 | ≈ 4 |
| Frozen cola 350 mL (Peak) | $5.00 | $1.10 | $3.90 | 220 | $858 | ≈ $3,040 | ≈ 4 |
| Açaí bowl 300 mL (Peak) | $12.00 | $4.10 | $7.90 | 150 | $1,185 | ≈ $3,040 | ≈ 3 |
Adjust for reality
- Add a power allowance (e.g., 2–5 kWh/day × tariff) and cleaning consumables to convert gross → net margin.
- Moderate volumes for shoulder seasons; keep peak maths for holidays and heatwaves.
Field notes (anonymised): WA · Gold Coast (QLD) · NSW Central Coast
WA shopping‑centre kiosk — Frozen cola + lemonade
Need: two FCB flavours with quick turnover; ambient spikes from glass frontage.
Approach: standardised to ~13 °Bx; drew intake air from conditioned passage; weekly condenser brush‑down; top‑ups only with pre‑chilled syrup/water.
Outcome: fewer “icy plugs”; sip‑ability consistent through peak hours.
Gold Coast beach kiosk — Açaí + classic slush
Need: hot, humid afternoons; dairy‑free positioning.
Approach: Benchstar FABIGANI‑2S dual‑bowl; açaí °Bx held within 13–18; vented rear panel; small booster fan to move hot air away from the intake.
Outcome: spoonable texture maintained; staff do one quick °Bx check mid‑shift.
Central Coast café — Frozen yoghurt + soft‑serve
Need: dairy hygiene in a compact bar; family traffic with bursts.
Approach: Polar UA034‑A dual‑flavour; hopper checks ≤ 5 °C; daily sanitise/clean log; overrun tuned mid‑range for body and portion yield.
Outcome: consistent draws and a clean audit trail for inspections.
Deep FAQ
What’s the safe temperature for soft‑serve mix and frozen yoghurt?
Keep premix at ≤ 5 °C in hoppers/standby and in storage; run documented cleaning and staff training. This is critical for dairy risk control.
Why does my soft‑serve go runny on hot days?
High ambient or blocked intakes reduce condensing efficiency; the cylinder can’t remove heat fast enough. Clear vents, improve airflow, reduce radiant heat, and verify that mix is pre‑chilled.
Which °Bx should I run for slush or frozen cola?
Most frozen beverage mixes target ~13–18 °Bx. FCB systems often aim near 13 ± 1 °Bx with carbonation tuned per OEM.
What draw temperature should I expect for soft‑serve?
Typically around −5 to −7 °C depending on mix and overrun; hoppers hold liquid mix at ≤ 5 °C.
How is gelato different from soft‑serve?
Gelato generally uses lower overrun (~20–30%) for a denser texture; soft‑serve is lighter with higher overrun (~35–45%).
Book a 15‑minute frozen beverage sizing & hygiene consult (free)
Send your menu, peak window and a photo of your install spot. We’ll return the right machine type, °Bx/overrun targets, airflow plan and ROI estimate for your Commercial Kitchen.
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