Benchstar
Benchstar FABIGANI-1S Single Bowl Slushy Machine – 12L Granita Dispenser
270 × 520 × 810mm
$1,890.40$2,780.00
In Stock
Commercial Drink Dispensers
A commercial slushie machine freezes and agitates a sugar-based mix continuously so it stays at a scoopable consistency for service. The mix is part of the machine's specification rather than an accessory: sugar content determines whether the product freezes to the right texture, and a mix outside that range either sets solid or stays liquid.
Bowl count is a menu decision. A single bowl runs one flavour; a twin runs two; a triple slush machine offers three at once and suits venues where choice drives the sale. Each bowl adds cleaning time, so the flavour count a venue can sustain is usually set by the cleaning routine rather than by the machine.
Throughput is measured in servings during the peak rather than bowl volume. A commercial slushy machine that holds a large bowl but refreezes slowly will thin out during a rush, which is when it matters most.
Placement affects performance. These machines reject heat while they run, so an industrial slush machine pushed against a wall or into a corner without clearance works harder and holds consistency less well through a hot afternoon.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of slush machines / soft serve machines that fits your budget, venue type and compliance needs.
Standards & Compliance
Before comparing slush machines, confirm the flavours to be offered, the servings expected during the busiest period, and the mix that will be used. Check the counter space including the clearance the machine needs to reject heat.
Look at how each bowl is dismantled and cleaned, how long that takes per bowl, and whether seals and augers are available separately. Cleaning is the daily commitment on this equipment, and it is what decides whether a third bowl is an asset or an unused ornament.
FAQ
Only if the mix is formulated for freezing; alcohol alone will not freeze.
Most machines take 40–90 minutes depending on ambient temperature and beverage sugar level.
Yes—adequate airflow around the unit is essential for compressor cooling.
Daily cleaning is recommended, especially with sugar-based drinks.
Only if the machine is designed for dairy; many models are not suitable.
Why KW
KW can help match bowl count and throughput to the servings a venue actually makes, and set expectations on the daily cleaning each bowl adds. For practical advice on commercial slush machines, call KW on 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Sugar content determines whether the product reaches a scoopable texture. A mix outside the intended range either freezes solid or never sets, and no adjustment on the machine compensates for it. Settle the mix alongside the equipment rather than afterwards.
Each bowl is dismantled and cleaned on its own schedule. A triple machine offers three flavours and three cleaning routines, so the number of bowls a venue can sustain is usually decided by staff time rather than by counter space.
Compare servings during the busiest period rather than bowl volume. A machine that holds a large bowl but refreezes slowly thins out exactly when demand peaks, which is the failure customers notice.
These machines reject heat while running. Pushed against a wall or into a corner without clearance, a slush machine works harder and holds consistency less well through a hot afternoon. Confirm the clearance before the counter layout is fixed.
It is part of the specification. Sugar content decides whether the product reaches a scoopable texture; a mix outside the intended range sets solid or stays liquid, and no machine adjustment fixes that.
As many flavours as the cleaning routine can sustain. Each bowl is dismantled and cleaned separately, so a triple machine is three cleaning routines as well as three flavours.
By servings during the busiest period rather than bowl volume. A large bowl that refreezes slowly thins out during a rush, which is when the product matters most.
With clearance to reject heat. Pushed into a corner or against a wall it works harder and holds consistency less well on a hot day, so confirm the clearance before fixing the counter layout.
19 results
270 × 520 × 810mm
470 × 515 × 810mm
270 × 515 × 810mm
670 × 515 × 810mm
670 × 520 × 810mm
320 × 649 × 885mm
320 × 649 × 885mm
393 × 618 × 850mm
393 × 618 × 850mm
510 × 700 × 955mm
510 × 700 × 955mm
555 × 750 × 960mm
555 × 750 × 960mm
410 × 540 × 825mm
540 × 840 × 1490mm
630 × 540 × 825mm
540 × 825 × 830mm
542 × 782 × 868mm
470 × 520 × 810mm