Boba and bubble tea shop equipment for a drink built in four choices: pearls cooked and held all day, tea brewed to a set strength, sugar dosed rather than poured, and a sealed cup at the end of it.
A boba shop is two production lines that meet at the counter. One cooks and holds tapioca, which is only good for a few hours and so runs all day. The other brews tea to a fixed strength, doses sugar to the gram and seals the cup. Get either one wrong and the drink is inconsistent in a way guests notice before they can name it.
Quantities assume a counter site with an after-school and evening peak. Cups, straws and sealing film are picked separately, since they carry your branding. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
Anti-glare spots over the counter and the topping bar. This is a menu people photograph before they drink it.
80–120 kg a day. Almost every cup on a boba menu is served over ice, so ice is a production input here, not a garnish.
Dual screen with printer. A boba order is four choices deep — tea, sugar, ice, topping — so the customer screen is what keeps the ticket right.
Domed and flat lids across 7–32 oz. Sealed cups need the flat-rim sizes; the domed ones are for the whipped and fruit-topped half of the menu.
Doses fructose to the gram, which is what makes 50 % sugar mean the same thing in every cup. Free-pouring syrup is where a boba menu loses consistency.
The 1.2-meter build line where every drink comes together, with syrups, milk and toppings chilled at arm's reach so nobody breaks the rhythm walking to a back fridge during the after-school rush. Keep the pour, the shake and the topping scoop within one step and the queue moves at the speed of one pair of hands.
Tea is water with leaves in it. Filtration keeps the brew tasting the same when the mains change, and protects the boiler from scale.
A third brewer for the oolong and fruit-tea side, so a slow-brewing base does not block the two the menu leans on.
The 1.8-liter jar and sound cover let one machine crush ice for fruit teas and smoothies at the counter without drowning out the after-school rush. Not needed for a milk-tea-only menu, but the moment you add a blended drink it becomes the bottleneck you'd rather solve on day one.
A heated, stirred tank for the milk tea base and hot chocolate off-menu items — holds the drink uniform at a set temperature so an afternoon of warm serves pours the same at four as it did at noon. Only worth it if your menu leans on hot drinks alongside the iced boba.
Wash, rinse and sanitize. Pearl pots, shakers and jugs all carry sugar and dairy — this is the fixture an inspector looks for first.
Thirty baskets an hour of shakers, jugs and reusable cups. Sugar residue is what a hand-wash leaves behind.
Backlit menu panels over the counter. In counter service the board is the menu — there is nothing else to read.
Illuminated fascia sign plus the secondary plates — entrance, window, delivery door.
Double-sided pavement sign that charges itself — no trench, no electrician, no landlord conversation.
Holographic fan in the window — a floating cup with no screen behind it. It sells to the pavement.
Sealed cans travel better than a lidded cup and photograph like a product, but a boba shop opens fine on cup-and-film — this is the upgrade that turns takeaway into something guests carry across town. One base swap covers the 250-to-650 ml spread, so the whole menu closes on one machine.
A manual sealer as backup and for the second station. When the automatic one is down, the shop is closed — so there are two.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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