There are many great brands out there — each with its own tradition, strengths, and loyal following.
What’s “best” often depends on where you operate and what kind of service network exists in your region.

That said, a few names stand above the rest:

• NISSEI (Japan, Holland) – premium technology and pasteurization
• Taylor (USA) – high-volume systems
• Carpigiani (Italy) – tradition and wide distribution

One thing to be careful about:
Many lower-end distributors use rebranded factory-made machines and sell them as their own models.
Serious manufacturers like NISSEI, Taylor, and Carpigiani don’t produce for third-party distributors — they protect their quality, name, and service standards.
If a machine appears under many different brand names but looks the same, that’s usually a red flag.

It depends entirely on your concept.

• For small cafés or dessert stations, a single-flavor machine is often enough.
• For ice cream stands or tourist spots, a two-flavor machine with mix function is ideal.
• Three or four flavors may sound tempting, but in reality, they rarely perform well.

The reason is simple: most of those multi-flavor models share a common freezing system.
If one side (like vanilla) runs more, the overall balance goes off and it can’t maintain consistent hardness.
If one part fails, all flavors stop working.

That’s why no serious manufacturer recommends 3+ flavor machines — they’re mostly made for Asian or Middle Eastern markets, and in Europe they’re rarely sold except as leftover stock or niche models.

When choosing a two-flavor machine, make sure it has two separate start and freezing systems.
That ensures both flavors stay perfectly balanced in temperature and texture — even during rush hours.

• Air-cooled machines are easier to install anywhere — just plug and go.
• Water-cooled models are quieter, more efficient in hot environments, and perfect for indoor use.

If your machine operates close to customers, near a counter, or inside a café, water-cooled systems help maintain a calmer, more pleasant atmosphere.

Overrun means how much air is mixed into your ice cream.
It’s what turns a heavy mix into that smooth, creamy texture customers love.

• High overrun (80–120%) = lighter ice, more yield, better profit
• Low overrun (30–50%) = denser, richer flavor, ideal for yogurt or chocolate

Pump machines allow you to control overrun precisely, while gravity systems do not.

That depends on your location and customer flow:

• Cafés or restaurants: 150–250 portions per day
• Tourist spots or lake stands: 300–600 portions per day
• Self-serve or high-volume setups: large twin-cylinder or combi models

It’s always better to have a bit more capacity than too little — when the queue starts growing, you’ll feel the difference immediately.

• Gravity machines: fewer parts, faster cleaning, simple handling
• Pump machines: take longer to clean, but deliver better texture and yield
• Pasteurization models (like NISSEI): cleaning only every 6 weeks instead of every 3 days

If you work long days or with seasonal staff, this feature makes a huge difference.
Less waste, less work — more consistency.

That depends on the size and cooling system, but on average:

• Standard 2-flavor machine: 2–4 kWh per hour during production
• NISSEI RAPP system: up to 30% less consumption thanks to the electric direct-drive pump, water cooling, and optimized freezing cycle

Good insulation and smart standby settings can save even more energy during idle times.

• Standard models: every 3 days
• Nissei Pasteurization models: every 6 weeks

Each unnecessary cleaning wastes mix and time.
With pasteurization, you can keep the product safe and fresh for weeks while meeting full HACCP standards.

Modern soft serve machines are much quieter than most people think.

• Water-cooled models are almost silent — perfect for indoor use or near guests.
• Air-cooled versions are a bit louder but easier to install anywhere.

If your machine stands close to the counter or in an open café, this small detail can really make a difference to the atmosphere.

At NISSEI – yes. Other brands can partly do this, but not as efficiently or simply.
That’s exactly what combi models are made for.

The one-cylinder setup allows both ice cream and milkshake production from the same system.
NISSEI’s combi machines are designed for this — efficient, space-saving, and consistent.

Absolutely.
Plant-based mixes work well in both pump and gravity machines, though gravity systems often handle thicker vegan mixes more easily.
Just make sure to clean the machine completely before switching between dairy and non-dairy products to avoid cross-contamination.

• Liquid mix: pasteurized, consistent, hygienic, ready to pour (e.g., NIC)
• Powder mix: longer shelf life and cheaper, but requires precise mixing

If you value consistency and hygiene, go for pasteurized liquid.
If logistics and storage matter more, powder mix is a solid choice — just make sure it’s properly mixed and stored.

Yes — and that’s something you should always check before buying.
At Der Süße Stopp, we work only with trusted brands, so spare parts and support are always within reach.
When something stops during high season, every hour counts — that’s why we only recommend systems with reliable long-term support.

That depends on the model and whether it has pasteurization.

• In standard machines, the mix should be replaced or cleaned every 2–3 days.
• In pasteurization machines (like NISSEI), the mix can safely stay inside for up to weeks.

That means less product waste and more flexibility — especially if your sales volume changes from day to day.

Soft serve mix is sensitive to temperature changes.
Always keep it between +2°C and +6°C before use.
If you use liquid pasteurized mix, store it in the fridge and never leave open containers at room temperature.
Once inside a pasteurization machine, the system automatically keeps it safe and stable.

Yes — but choose wisely.
For outdoor stands, lakeside locations, or festivals, make sure your machine has:

• Strong cooling power (water-cooled is ideal in summer heat, but limits mobility if you want to bring the machine in after work)
• Stable voltage (especially if using mobile setups or generators)
• Proper weather protection for electronics and airflow

NISSEI and Spaceman both have models that perform well even at high ambient temperatures — a big advantage when others start to overheat.

It depends on your stage and budget.

• Leasing is great if you’re just starting out or want to keep flexibility — lower upfront cost and often includes service.
• Buying pays off long-term if you plan to run your business for several years and want full control.

In both cases, focus on quality first — a cheaper machine that breaks down mid-season costs far more than a reliable one that runs smoothly for years.