The best commercial soft serve ice cream machine for your business depends on expected customer demand, refrigeration performance, available space and the type of soft serve you want to offer.
This guide explains the main features to consider, how different refrigeration systems work and what to look for when selecting a machine. We'll also explore the models in our Ferrowick commercial ice cream machine range.
Why Choose a Commercial Soft Serve Ice Cream Machine?
A commercial soft serve ice cream machine is designed to produce smooth, consistent frozen desserts in a professional foodservice environment. Unlike domestic ice cream makers, commercial equipment is built around regular service, larger quantities of mix and repeated dispensing throughout the trading day.
For cafés, restaurants, pubs, hotels and dedicated dessert shops, soft serve can be a valuable addition to the menu. It can be served in cones, tubs, sundaes and alongside other desserts, allowing businesses to offer several products using the same core ingredient.
- Consistent results: Commercial refrigeration and freezing systems help maintain a reliable serving texture.
- Greater service capacity: Larger mix hoppers and commercial components support regular customer demand.
- Menu flexibility: Soft serve can be used for cones, sundaes and other desserts.
- Professional operation: Purpose-built controls and commercial construction are designed for foodservice use.
Single-System vs Dual-System Ice Cream Machines
One of the most important differences between commercial soft serve machines is how their refrigeration systems are configured.
Single-System Commercial Ice Cream Machines
A single-system machine uses one main refrigeration system to cool the freezing cylinders. It offers a practical balance between commercial performance and equipment complexity, making it suitable for businesses with steady day-to-day soft serve demand.
The Ferrowick IC45L and IC45LA both feature a 6,848 BTU/hr main compressor, supported by a separate pre-cooling compressor.
Dual-System Commercial Ice Cream Machines
A dual-system machine uses two independent main refrigeration systems, providing additional cooling capacity and supporting recovery during demanding periods of service.
The Ferrowick IC55L features two 5,039 BTU/hr main compressors and two drive motors. This makes it suitable for businesses where soft serve is an important part of daily trading.
What to Consider Before Buying a Commercial Ice Cream Machine
The right machine should match your expected demand, available space and day-to-day operating requirements.
How Much Ice Cream Can a Commercial Machine Produce?
The amount of soft serve a commercial machine can produce depends on refrigeration performance, freezing-cylinder capacity, mix temperature, recipe and serving size.
It is important to distinguish between mix hopper capacity and hourly production capacity. Hopper capacity tells you how much liquid mix the machine can hold, not how much finished ice cream it can dispense every hour.
All three Ferrowick models feature two 12.5L mix hoppers, providing a combined 25 litres of liquid mix storage, alongside two 1.8L freezing cylinders.
Compare Ferrowick Commercial Ice Cream Machines
The three models share several core features but differ in refrigeration configuration, air-pump functionality and electrical requirements.
| Feature | IC45L | IC45LA | IC55L |
|---|---|---|---|
| System | Single | Single | Dual |
| Power | 2.6 kW | 2.6 kW | 3.6 kW |
| Main compressors | 1 × 6,848 BTU/hr | 1 × 6,848 BTU/hr | 2 × 5,039 BTU/hr |
| Air pump | No | Yes | No |
| Mix hoppers | 2 × 12.5L | 2 × 12.5L | 2 × 12.5L |
| Freezing cylinders | 2 × 1.8L | 2 × 1.8L | 2 × 1.8L |
| Connection | Plug-in* | Plug-in* | Hardwired |
| Best suited to | Steady demand | Air-pump texture | Higher demand |
*Electrical requirements must be confirmed before installation. See individual product specifications.
Which Ferrowick Ice Cream Machine Should You Choose?
Explore the three models and find the most suitable configuration for your business.
Ferrowick IC45L
Single-System Commercial Ice Cream Machine
The IC45L is a dependable commercial soft serve machine for businesses requiring consistent daily production. Its single main refrigeration system, dedicated pre-cooling and generous hopper capacity make it a practical option for cafés, coffee shops, pubs and restaurants.
Ferrowick IC45LA
Single-System Machine with Gear Air Pump
The IC45LA builds on the single-system design of the IC45L with an integrated heavy-duty gear air pump. This helps produce lighter, smoother soft serve and supports controlled overrun, making it an attractive option for dessert-focused businesses.
Ferrowick IC55L
Dual-System Commercial Ice Cream Machine
The IC55L is designed for demanding commercial environments. Featuring two independent main refrigeration systems and two drive motors, it provides additional cooling capacity to support recovery during busy service periods.
Commercial Soft Serve Ice Cream Machine FAQs
Answers to common questions about choosing, installing and operating commercial soft serve equipment.
What is the best commercial soft serve ice cream machine for a small café?
For a café with steady daily demand, a single-system machine such as the Ferrowick IC45L can be a suitable choice. If you want an integrated air pump to help produce a lighter texture, consider the IC45LA.
What is the difference between a single-system and dual-system machine?
A single-system machine uses one main refrigeration system, while a dual-system machine uses two. Dual-system machines can provide additional refrigeration capacity and support recovery during demanding periods of service.
Does an air pump make soft serve ice cream better?
An air pump introduces controlled air into the mix, which can produce a lighter, smoother texture and increase finished product volume. Whether this is preferable depends on your desired texture and the mix being used.
How many ice creams can a commercial machine make per hour?
Hourly output depends on refrigeration performance, serving size, mix temperature and recovery time. Hopper capacity alone cannot provide an accurate hourly serving figure.
Can I plug a commercial ice cream machine into a normal socket?
Not necessarily. Some models are described as plug-in machines, but this does not automatically mean they can use a standard 13A socket. Confirm the full electrical requirements with a qualified electrician before installation.
How often should a commercial ice cream machine be cleaned?
Cleaning frequency depends on the machine, the manufacturer's instructions, the mix being used and applicable food safety requirements. Always follow the specified cleaning and sanitising procedures.
What is the difference between hopper capacity and freezing-cylinder capacity?
The hopper stores liquid ice cream mix before it is frozen. The freezing cylinder is where the mix is processed into dispense-ready soft serve. Neither figure alone represents hourly production output.
Find the Right Ice Cream Machine for Your Business
Whether you're introducing soft serve to your menu or upgrading existing equipment, explore the Ferrowick range to compare refrigeration systems, specifications and available features.
Explore Commercial Ice Cream Machines