Sorbet Machines

Sorbet Makers: What You Need to Know

Commercial sorbet machines are available with one or more hoppers ranging from 5 to 10 quarts in capacity. Countertop and floor models supply low- to high-volume demand in ice cream shops, cabanas, and hotels. Multiple dispenser options enable servings of single flavor sorbet or dual flavors twisted together, and continuous-feed operation reduces wait times during recurrent use. Each type of unit produces a creamy, dairy-free dessert that can be served on cones or in cups and bowls garnished with fruit, wafers, or crunchy cookies.

Common Questions About Sorbet Machines

What is a sorbet maker?

A commercial sorbet maker is a machine designed to mix and freeze product simultaneously, incorporating air into the product for a smooth, whipped consistency. Made from fruit, sugar, and water, sorbet differs from ice cream and gelato in that it doesn't contain dairy or animal products. Sorbet can be dispensed directly from the machine for individual cups and cones, or it can be dispensed into bulk containers and stored for later use. To achieve a firm, scoopable consistency, some locations dispense soft frozen sorbet into large containers that are placed inside a blast chiller or freezer to harden.

What are the advantages of buying a commercial sorbet machine?

Owning a sorbet machine enables operators to control the ingredients and flavors of their frozen desserts, which can positively reinforce brand awareness at businesses such as theme parks and tropical resorts. Sorbet provides a nondairy dessert option for guests who are vegan, lactose intolerant, or looking for a low-cholesterol alternative to traditional ice cream. Using a batch freezer to make sorbet from a mix eliminates the cost of purchasing, transporting, and storing pre-frozen sorbet.

Can you make soft serve ice cream in a sorbet machine?

Many commercial sorbet machines also produce soft serve ice cream or gelato, supporting dynamic menu changes to suit shifting consumer preferences and tastes. Check the literature supplied with your machine or contact the manufacturer to determine if and how your machine can be used to make different products.

What factors should I consider when shopping for a commercial sorbet maker?

Purchasing a sorbet machine is an investment, and there are several aspects to consider when deciding which style of machine will net the best return for your money.

• Hopper size: The unit's hopper capacity will determine how often refills are needed.
• Number of hoppers: Single hopper models produce and serve one flavor at a time, whereas units with more hoppers can produce different flavors simultaneously.
• Countertop or floor model: Factors, such as the space available for new equipment and the total volume of expected sales, can help determine which style is the best fit.
• Maximum daily output: Ensure the unit you're considering can produce the right amount of product to meet demand.
• Dispensing speed: A batch machine needs 45 to 60 minutes to freeze each batch, whereas a continuous-feed unit offers uninterrupted production.
• Dispenser type and number: Units with two or more single-serving dispensers enable users to serve product quicker, and some dispensers can serve two different flavors twisted together. Units with a dispenser designed for bulk production aren't good for filling cups and cones but can quickly fill large product containers for storage and distribution.
• Gravity or pump feed: Gravity-fed units operate simply and are easier to maintain, while pump-fed units enable greater control over product consistency and overrun.

Another consideration is the refrigeration system. Machines cooled with air won't run up a water bill as they operate, but they do release heat into the air around the machine. Depending on the machine's size, adjacent equipment, and the building's air conditioning system, this can increase the ambient air temperature around the machine. If the unit is installed in a tight, enclosed area without adequate ventilation, this can put more strain on the condenser, reduce the unit's efficiency, or even cause the unit to overheat.

An air-cooled unit is a good choice for an air-conditioned location with adequate ventilation and clearance for installation.

Water cooled units don't release hot air and operate more efficiently than air cooled options, however they typically require water line and drain connections to operate. If a building doesn't have a recirculating system with a water tower or is located in a municipality that penalizes high water consumption, this type of system will significantly increase an establishment's water bill.

A water-cooled unit is better for locations with warm ambient temperatures, buildings that have a recirculating system in place, locations where multiple pieces of equipment will be installed near one another, or municipalities where water utility costs are low.

Refrigerant type also can be a concern – as environmental regulations change, many operators prefer models that utilize environmentally friendly coolant.

Should I invest in a sorbet machine?

Any location wanting to offer fresh sorbet to guests will benefit from the addition of a sorbet maker. Deciding what size and how many units to purchase will depend heavily on demand.

At establishments where a low volume of sorbet is served or frozen desserts comprise a small part of the menu, a unit with small hoppers or a countertop single-batch model could be a good fit. Some venues that may want to consider a smaller machine include sweet shops and confectionaries, diners, delis, restaurants, gas stations and convenience stores, small hotels, and catering companies.

Establishments with high volumes of traffic may want to invest in a floor model that can keep up with increased demand or look for a unit with multiple hoppers for greater flavor variety. A continuous-feed model eliminates wait times between batches, suiting it for back-to-back use during peak periods. Businesses that may want to consider a larger unit include commercial ice cream producers, vacation resorts, cruise ships, ice cream parlors, amusement parks, zoos, and oceanariums.