Slush That Sells: Granita Brix, Hygiene & Warranty‑Safe Cleaning (NSW • VIC • QLD)
Dial in sugar (°Brix) for silky texture. Clean and sanitise the right way for Australian rules. Protect your warranty. This is the field guide for cafés, kiosks, cinemas and festivals running commercial slush & granita machines.
Last updated: 21 September 2025 • Word target: 4,000–6,000 • Links checked to stable .gov.au and manufacturer sources.
Relevant categories: Shop Commercial Slush Machines · See All Drink Dispensers
1) Intent, persona & how to use this guide
Primary intent: answer “What °Brix should I run, and how do I clean a slush/granita machine so it pours beautifully, meets Australian food‑safety rules and keeps the warranty intact?”
Audience personas
- Budget‑tight café owner: needs a quick °Brix target range, a refractometer routine and a simple daily clean that doesn’t blow labour.
- Franchise / multi‑site ops: wants a standardised SOP, record templates (3.2.2A evidence tool) and a warranty‑safe checklist.
- Cinema/festival manager: cares about fast freeze, reliable throughput, and cleaning that stands up to health inspections in NSW/VIC/QLD.
Pillar & topic cluster: this guide links out to our beverage‑equipment pillar and future clusters (e.g., “Calibrating probe thermometers”, “Choosing a refractometer”).
2) Brix basics: sugar, freezing and texture
°Brix is the percentage by mass of sucrose in solution—1 °Bx ≈ 1 g sucrose per 100 g solution. In practice, refractometers read total soluble solids, but for slush bases it’s a good proxy for sugar. Higher °Brix lowers the freezing point, changing ice crystal size and mouthfeel. Definition
- Too low °Brix → over‑freezing, ice clumping, auger strain, freeze‑ups.
- Too high °Brix → soft, soupy slush that won’t set; longer freeze time.
Learn more: what Brix means (Mettler Toledo), freezing point depression overview (UNSW Physics). See References.
3) Recommended °Brix targets for slush
Manufacturers specify the sugar window that lets the machine freeze and turn without damage. Across major brands, the sweet spot typically sits between 13–18 °Bx (some allow down to 12 °Bx for specific mixes). We summarise below.
| Source | Guidance | Notes |
|---|---|---|
| Ugolini / BRAS manuals | “Brix must be at least 13 for all granita products.” | Minimum; many operate best a little higher for stability. |
| Vollrath granita manual | “Sugar level must be 13–17%; <12% over‑freezes; >18% struggles to freeze.” | Clear texture vs. freeze guidance, easy to follow. |
| Spaceman USA tech note | Recommends 13–18 °Bx for most frozen beverages. | Widely referenced by operators. |
| BUNN Ultra training | “Use products with apparent °Brix of 12 or higher.” | Lower bound; verify with your refractometer. |
Always defer to your model’s manual. We’ve documented the typical windows above to help you troubleshoot fast. See manufacturer references.
Quick “°Brix → texture” table
| °Brix at mix | Texture outcome | Machine behaviour | Action |
|---|---|---|---|
| ≤11 °Bx | Crusty, large crystals; watery as it melts | Over‑freezes, auger groans, possible freeze‑ups | Add sugar/syrup; recheck °Brix |
| 12–13 °Bx | Coarse slush; inconsistent pull | May cycle hard; borderline freezing stability | Raise °Brix by 1–2 points |
| 14–16 °Bx | Fine crystals; smooth, drinkable | Stable; good dispense | Ideal for most fruit bases |
| 17–18 °Bx | Soft set; syrupy if warm ambient | Longer freeze; steady once cold | OK for rich flavours; allow time |
| >18 °Bx | Slushy struggles to set; overly sweet | Chases freeze; may never reach firmness | Dilute; recheck °Brix |
Alcohol changes freezing dramatically. Keep ABV low; verify °Brix and test a small batch first.
4) How to measure °Brix (step‑by‑step)
- Stir & sample. Mix thoroughly; take a room‑temp sample from the mix jug (not the bowl).
- Zero the refractometer. Calibrate with distilled water at the ambient temp per your device.
- Measure. Place 2–3 drops on the prism, close the cover, wait a few seconds, read °Bx.
- Adjust. Add sugar/syrup (to raise) or water (to lower). Re‑measure until in range.
- Log it. Record °Brix and batch time on your prep sheet; this supports consistent quality.
Background: °Brix is % sucrose by mass; refractometers estimate soluble solids; still the most practical control tool for frozen drinks. See Brix guidance.
This approximation assumes a water+sucrose mix and calculates grams of sugar to add to a known mass of water. Real fruit bases and syrups contain other solids—always verify with a refractometer.
5) Daily/weekly cleaning SOP (FSANZ compliant)
Under Australia’s food‑safety standards, food businesses must keep food‑contact equipment clean and sanitary (Standard 3.2.2) and, for many café/retail businesses from 8 Dec 2023, implement Food Safety Management Tools (3.2.2A)—including staff training, a Food Safety Supervisor, and evidence records. Legal
Standards overview: FSANZ Cleaning & Sanitising; Standard 3.2.2A; NSW/VIC/QLD agencies echo these requirements. See References.
Every day (end of trade)
- Empty product to a food‑safe container or discard per shelf‑life policy.
- Enter cleaning start time in your daily log (3.2.2A evidence).
- Disassemble bowls, taps, augers, seals per your manual.
- Wash all parts in hot water + detergent; scrub crevices with soft brushes.
- Rinse to remove detergent.
- Sanitise parts using a food‑grade sanitiser at correct concentration and contact time (e.g., chlorine 50–100 ppm as per NSW guidance). Air‑dry on a clean rack.
- Wipe external surfaces; clean drip trays and splash zones.
- Reassemble dry parts; perform a sanitiser circulate cycle if the manual specifies; air‑dry again.
- Record completion (initials/time). Store probe thermometer clean and ready.
Weekly (or per manual)
- Inspect and replace wear items (o‑rings, seals, tap gaskets) if cracked or sticky.
- Remove and clean condenser filter (if fitted); vacuum the coil if dusty.
- Check ventilation clearances around the unit; clear obstructions.
- Review °Brix records vs. complaint/defect logs; adjust recipes if needed.
- Calibrate probe thermometer (ice‑slurry & boiling‑point checks) and log it.
Cleaning flowchart (print & pin)
*Only if your manual specifies a sanitiser circulation step; many granita units are disassemble‑wash‑rinse‑sanitise‑air‑dry‑reassemble. Always follow your brand’s instructions.
6) Warranty‑safe cleaning: the “do & don’t” box
Do (protects warranty)
- Follow the unit’s cleaning frequency (many brands: daily disassembly & sanitise).
- Use food‑grade detergents/sanitisers at correct ppm and contact time.
- Run mixes within the manufacturer’s °Brix window (typ. 13–18 °Bx).
- Replace seals/o‑rings on schedule; keep vents and condenser clean.
- Keep service & cleaning records—they support both 3.2.2A and warranty calls.
Don’t (common warranty exclusions)
- Run low‑sugar or sugar‑free mixes that over‑freeze and strain the auger.
- Ignore daily cleaning; many warranties exclude non‑periodic cleaning / improper maintenance.
- Spray high‑pressure water into the machine body or submerge electrics.
- Use abrasive pads or harsh chemicals that scar seals and bowls.
- Block ventilation; operate in ambients above the stated limits.
Typical warranty wording excludes damage from misuse, improper maintenance and non‑periodic cleaning (see BUNN, Spaceman warranty documents under References).
7) NSW • VIC • QLD: what regulators expect
New South Wales
- Keep equipment and utensils in a clean and sanitary condition; follow manufacturer instructions; understand detergent vs sanitiser and contact times (NSW Food Authority factsheets).
- Have at least one probe thermometer accurate to ±1 °C, readily accessible; calibrate routinely.
See NSW Food Authority cleaning & sanitising factsheets and calibration guidance in References.
Victoria
- Clean–rinse–sanitise–dry workflow; special attention to complex equipment (blenders, slicers, dispensers).
- Standard 3.2.2A now applies to affected retail/service businesses (training, FSS, evidence).
See: Health.Vic cleaning guidance; Intro to Standard 3.2.2A (Department of Health VIC) in References.
Queensland
- Follow the clean–wash–rinse–sanitise–dry method; use correct sanitiser concentration and contact time.
- Maintain temperature control for potentially hazardous foods (≤5 °C/≥60 °C) and calibrate thermometers.
See: QLD Health cleaning & sanitising; temperature control; thermometer calibration and record templates in References.
8) Know your parts (diagram)
If parts look cloudy or sticky after cleaning, your sanitiser may be too strong or not rinsed; check the manufacturer’s chemical compatibility and contact time.
9) Troubleshooting: symptoms → causes → fixes
| Symptom | Likely cause | Fix now | Prevent next time |
|---|---|---|---|
| Grainy, hard ice | °Brix too low; over‑freezing; long idle without circulate | Raise °Brix 1–2 points; allow to melt slightly; restart | Check °Brix on every batch; train staff on target window |
| Won’t freeze / stays soupy | °Brix too high; warm ambient; high alcohol content | Lower °Brix; cool room; reduce ABV | Use measured recipes; verify °Brix before filling |
| Machine stalls / auger squeals | Over‑freezing; bad or dry seals; blocked airflow | Stop and thaw; replace/lubricate seals; clear vents | Stay within °Brix; weekly maintenance; keep 150–200 mm clearance |
| Off flavours | Residues in tap/auger; biofilm build‑up | Disassemble & deep clean; sanitise with correct ppm | Daily SOP; log cleaning; verify contact time |
| Leaking at tap | Damaged o‑rings; mis‑seated gasket | Replace o‑rings; reassemble correctly | Keep spares; schedule gasket checks |
10) Case study (modelled): beach‑adjacent kiosk, Gold Coast QLD
This model shows method and order‑of‑magnitude outcomes. Swap in your model’s manual for exact specs and your logs for exact improvements.
| Context | Problem | Interventions | Observed/modelled outcomes |
|---|---|---|---|
| Two‑bowl granita unit; humid afternoons; frequent rushes (school holidays); staff turnover high. | Grainy texture, occasional freeze‑ups; warranty callout rejected due to cleaning gaps. |
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11) FAQ
- What °Brix should I run for fruit slush?
- Most machines perform best between 13–18 °Bx. Many manuals specify a minimum of 13; Vollrath documents 13–17 with reasons. Always check your brand’s manual.
- How do I measure °Brix correctly?
- Use a refractometer. Calibrate with water, put 2–3 drops of well‑mixed product on the prism, wait a few seconds and read. Record the result and adjust the recipe.
- How often must I clean?
- Daily disassembly, wash, rinse, sanitise and air‑dry is the norm across major brands. Weekly, check seals and filters. Keep records—this supports FSANZ 3.2.2A evidence and warranty.
- Do the food‑safety temperature rules apply to drinks?
- Yes—if ingredients are potentially hazardous (e.g., dairy), keep ≤ 5 °C or ≥ 60 °C as applicable, and verify with a probe thermometer accurate to ±1 °C. Keep logs.
- Can sugar‑free recipes damage the machine?
- They can over‑freeze and strain the auger because they lack sugar’s freezing‑point control. This is why most manuals set a minimum °Brix.
12) Next steps
Want a site‑specific setup? We’ll map your recipes, °Brix targets, cleaning chemistry and logs so you pass inspections in NSW, VIC or QLD—and pour faster during rush.
13) References (stable links)
- FSANZ standards & guidance
- NSW
- VIC
- QLD
- Brix & freezing
- Manufacturer guidance (°Brix & cleaning)
- Warranty examples
We favour .gov.au and manufacturer PDFs for long‑term stability. If an external page changes, navigate from the agency’s landing page to update the link.
