Kiosk & leisure
By the lake, on the mountain, at the pool: the classic to go, in a cone or a cup.
Soft serve. The classic.
Soft serve is the simplest ice cream you can offer: pour in the mix, pull the lever, serve. We bring the machine, the mix and the know-how from six seasons at our own kiosk.
- Nissei · Spaceman
- Ready mix
- Training if you like
In short
For soft serve you need three things: a soft serve machine, a ready mix and, if you like, a short training session. No ice cream lab, no recipe of your own. The machine freezes the mix, whips in air and dispenses the ice cream creamy, portion after portion.
- Machine
- Countertop or floor model, one or two flavours, often with twist
- Pump or gravity
- Pump: creamier, more air and more portions per litre. Gravity: denser, fewer parts
- Mix
- Ready liquid (pasteurised) or powder to stir up; store at +2 to +6 °C
- Cleaning
- Standard machines about every 3 days; Nissei with pasteurisation every 6 weeks (according to Nissei)
- Cooling
- Air for short queues and mobile use, water for hot days and many portions
Where soft serve fits
Wherever guests suddenly fancy something sweet and it has to be quick.
Hotel
By the pool, in the kids’ club, as dessert at the buffet. Guests like to help themselves.
Café & bakery
As a summer offer next to coffee and cake, in a cup with toppings.
Restaurant
As dessert with crêpes, fruit or a shot of espresso.
Bar & beach club
For shakes, floats and ice cream cocktails in the evening.
Events & catering
At festivals, markets and company parties, where many guests arrive at once.
From the box to the first cone
- 1
We listen
How many guests, how much space, which season? Then we choose the right model with you.
- 2
Machine and mix
We deliver the machine and the matching ready mix, plus cones, cups and toppings if you like.
- 3
Training if you like
We show your team how to operate, portion and clean until it sticks.
- 4
Support through the season
If something sticks on a hot day, call us. We stood behind the counter ourselves for six seasons.
Nissei or Spaceman?
Nissei is the premium choice: a Japanese brand since 1947, with the machines for Europe made in the Netherlands. Spaceman is solid, well equipped and built in China, and keeps up with the big names in the trade. Which one fits depends on your queues, space and budget.
Nissei Titan Duo
Premium with Japanese roots, built in the Netherlands: two flavours and twist, pump and pasteurisation. Made for years of continuous use.
- Two flavours + twist, cylinders switch on separately
- 55 + 75 l/h (according to Nissei)
- Pasteurised, cleaning every 6 weeks
Nissei Compact
Nissei quality just 29 cm wide (according to Nissei): for cafés, hotel bars and a first machine.
- One flavour, gravity feed
- 30 l/h (according to Nissei)
- Also as self-service
Spaceman 6378AB-C
Solidly built, well equipped and strong on output: a real alternative to the big names in the trade.
- Two flavours + twist, with pump
- Up to 800 servings per hour (according to Spaceman)
- Air-cooled, water optional
Good soft serve starts with the mix
The machine makes the ice cream, the mix makes the taste. We supply both, matched to each other.
- NICSoft serve mixes and toppingsReady mixes for soft serve and frozen yogurt, plus sauces and toppings for your menu.
- GelDueSoft serve mix, also dairy-freeSoftygel: a ready mix you only stir into water, also dairy-free in vanilla and chocolate.
- LiquidBeansCoffee extractCoffee extract for iced coffee, frappé, affogato and cocktails, without an espresso machine at the counter.
On hot afternoons we had three air-cooled machines running flat out, and they still could not keep up. One water-cooled Nissei solved the problem: under the same conditions it outperformed all three.
More than vanilla in a cone
- Vanilla-chocolate twist
- Soft serve with hot raspberries
- Soft serve cup with brownie
- Affogato with soft serve
- Strawberry sundae
- Soft serve shake
- Crêpe with soft serve
- Kids’ cone with sprinkles
- Salted caramel cup
- Pistachio with brittle
Good to know
No. You work with a ready mix and the machine does the rest. If you like, we train your team on site.
Nissei is the premium brand with Japanese roots; the machines for Europe are developed and built in the Netherlands, with pasteurisation and a long service life. Spaceman builds solid, well-equipped machines in China and is a strong alternative to the big brands. We advise you on which one suits your business.
Countertop machines fit on a normal counter; floor models need their own footprint. The exact size depends on the model; we check your space before the quote.
A standard machine without pasteurisation is dismantled and cleaned about every three days. A Nissei with pasteurisation heats the mix to 72 °C overnight and, according to the maker, only needs dismantling every six weeks. We show your team the routine during training.
A pump whips in more air: the ice cream gets creamier and you get more portions from a litre of mix. Gravity machines give a denser ice cream with a stronger taste and have fewer parts. For frozen yogurt, gravity is often the better choice.
From our experience: air cooling is enough for short queues and mobile stands. From about 150 portions a day we recommend water cooling, from 400 only water. In the sun or in hot rooms, air-cooled machines quickly lose output.
A small café manages with one flavour. At kiosks and day-trip spots, two flavours with twist pay off. With two flavours, each side should have its own cooling system.
No, we do not rent out machines. But we advise you on which model pays off for your season.
Price on request. It depends on the model, equipment and use. Write to us and you will receive a quote.
Nissei and Spaceman in Austria, Slovenia and the Balkans, and partly in Switzerland.
Frozen yogurt
Request a quote
Tell us what you are planning: business, space, expected guests. We will get back to you personally with a proposal.
