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.
Dining Chairs
Bubble tea gets drunk on the premises far more often than it gets carried away, so the seating is part of the product rather than an afterthought.
Anti-glare spots over the counter and the topping bar. This is a menu people photograph before they drink it.
Pink / 63 - 85cm
Stools along the window counter, which is where the phone photographs get taken.
6.5-inch speaker for LS-02 white
A young, fast counter needs the room to sound like somewhere worth staying in, which is part of why the cup gets photographed here instead of carried out.
Cooks and rinses the pearls on a cycle instead of a stove and a timer. Pearls hold four hours at best, so a boba shop cooks all day — this is the machine the format is built on.
Small 9 L cookers for a peak hour or a second flavour of pearl, without tying up the main machine.
3L Pot
Holds cooked pearls at serving temperature at the counter. Without it the pearls either sit in syrup going hard or go back on the heat and turn to paste.
Brews the tea base to a set strength and temperature and holds hot water for the rest of the menu. Two units so black and green never share a brew cycle.
100 kg/24hours
Almost every cup on a boba menu goes out over ice, so 80 to 120 kg a day is a production input rather than a garnish.
A boba order is four choices deep — tea, sugar, ice, topping — and the customer-facing screen keeps the ticket right before it ever reaches the shaker.
Sealed cups need the flat-rim sizes and the whipped and fruit-topped half of the menu needs the domed ones, so the range runs 7 to 32 oz in both.
Doses fructose to the gram, so 50 % sugar means 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.
1 cup
Every cup is shaken. Doing it by hand is what limits a bubble tea counter to one drink at a time and gives the staff a wrist injury by month three.
Milk tea blended to a consistent texture, cup after cup, at the speed the queue arrives.
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.
Makes popping boba — the juice-filled kind — on site. A second in-house topping, and the one guests recognise as house-made.
Silver
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.
Crushed and shaved ice for the frozen half of the menu. Cube ice in a fruit tea sinks and dilutes; crushed suspends and keeps the drink the colour it was poured.
3150L
Somebody waiting eight minutes for a friend's order is the only impulse buy this format gets, and an open chiller beside the till is where it happens.
Five choices per order take longer to say than to tap, so a kiosk clears the simple ones faster than the person behind the counter can.
Printed carrier bags for multi-cup orders, which is most of them.
A sealed cup still drips at the straw hole, so a napkin goes with every order. That makes it the cheapest thing in the shop carrying the logo.
Once bought-in pearls become the biggest line on the invoice, forming them from tapioca starch on site pays for the machine inside a year.
A second hot-water point under the counter for a second serving station, once one queue becomes two.
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.
Snow ice for bingsu, the dessert that keeps a tea shop busy after the drinks rush ends.
A second syrup line, so sweetness levels stop queueing behind one doser.
2-Group
Espresso for the coffee-tea crossovers that every bubble tea menu now carries.
Stainless Steel 304
Pearl pots, shakers and jugs all carry sugar and dairy, and an inspector looks for the three-bowl sequence here before looking at anything else.
Fresh milk gets opened every morning and cut fruit holds a day at most, and the reach-in keeps those two rotations from sharing a shelf.
Staff here go from scooping wet pearls to handling a customer's card and back inside a minute, and the sinks at the counter and in prep are there to interrupt exactly that.
Sugar residue survives a hand-wash and comes back as a film on the next cup, so thirty baskets an hour of shakers, jugs and reusable cups go through a machine instead.
Air cooling
Fruit cut and toppings batched under a cold lid. A boba shop preps for the after-school hour in the quiet morning, and none of it survives sitting out until three.
Fruit trim and spent pearls go down the drain rather than into a bin behind the counter.
Back-stock freezing for fruit purees, popping-boba stock and topping tubs, so the refrigerated prep counter under the till only ever holds one shift's worth.
Cold under the serving line, so milk and toppings are within reach of the person building the cup rather than behind them.
40*60cm (15.75*23.62in)
In counter service there is nothing else to read, so the board over the counter carries the whole menu — and a boba menu is long.
Bubble tea trades in malls and on high streets where the sign competes with twenty others in one sightline, so the entrance, window and delivery plates all carry it.
It charges itself, so there is no trench, no electrician and no conversation with the landlord about running a cable to the kerb.
Double Sided / Rechargeable
Today's special goes on the pavement board, and in this format the special changes often enough that a painted sign would be wrong by Wednesday.
In this format the neon wall is why the shop turns up on somebody's feed, which is most of how a boba counter gets found at all.
Holographic fan in the window — a floating cup with no screen behind it. It sells to the pavement.
Seals the film lid. A boba cup is shaken, carried and pierced with a wide straw — a snap lid does none of that. This is the second machine the format cannot open without.
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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