- Typical capacity
- Units of this type commonly feature two hoppers, typically ranging from 3 to 5 litres each for continuous production.
- Power supply
- Most commercial ice cream machines require a 230V, single-phase power supply, though some larger units may use three-phase.
- Refrigeration type
- These machines typically utilise air-cooled or water-cooled refrigeration systems. Air-cooled units require adequate ventilation.
- Dispensing mechanism
- Commonly features multiple spouts for dispensing different flavours simultaneously, often with a lever-operated mechanism.
- Footprint
- For this class of equipment, dimensions are often around H1500mm x L850mm x W550mm, suitable for counter-top or freestanding placement.
- Construction material
- Typically constructed from food-grade stainless steel for hygiene and durability in commercial settings.