Single- and multi-bowl machines that keep the mix turning so it freezes to a pourable slush instead of a block. Sugar is what makes that work: too little and the bowl freezes solid, which is the mistake behind most «broken» slush machines.
Same machine, different names — an auger turns the mix so it freezes to a soft, pourable texture rather than a solid block.
One bowl per flavor you want on at once. Three-bowl machines cover a full menu; a single 1.8 L countertop bowl suits a small counter.
Yes — alcohol lowers the freezing point, so the mix needs the right sugar and alcohol balance to hold texture. Tell us the recipe and we'll advise.
Yes — a frozen drink machine runs frozen cocktails as happily as slush, but alcohol lowers the freezing point, so the bowl needs a colder setting and a higher sugar mix to hold texture.
