Seventeen positions across six zones — soft serve, blast and bulk freezing, a refrigerated display, milkshakes, warewashing and POS. Every line is a catalog item you can open, read and price.
A soft-serve and frozen-yogurt shop, built around one production machine and a lot of freezing capacity. The list below is the soft-serve route: mix in, product out, no churning room. If you are opening a gelato shop with a batch freezer and pozzetti wells, that is a different setup — tell us and we will quote it separately.
Quantities assume a 25-seat shop or a counter site with a summer peak. Cups, cones and spoons are picked separately, since they carry your branding. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
The machine the shop is named after. Everything else supports it.
1900 W soft-serve machine — the main counter unit, sized to keep up with a queue rather than a family kitchen.
Three-flavor machines with a twist option. A second point doubles the counter on a hot Saturday and covers you when the main unit is in a wash cycle.
Frozen capacity is what a dessert shop actually runs out of. Buy it once, at the start.
Two 500-liter chest freezers of bulk stock — mix, tubs and the summer buffer. Chest units hold temperature through a door-opening day far better than uprights.
A reach-in freezer behind the counter for what is in rotation, so nobody is digging through a chest freezer mid-service.
Three, five or ten trays of blast freezing for the cakes and semifreddo side — fast freezing is what keeps ice crystals out of a made product.
What the guest chooses from, and the two machines that widen the menu without widening the shop.
The cold display for cakes, tubs and desserts. Lit, at temperature and behind glass, which is what turns a walk-past into an order.
Milkshakes and thick shakes. Two units so a shake does not hold up the soft-serve queue behind it.
A heated case for waffles, cones and the hot half of a dessert menu — the reason a shop stays open into a cold month.
Mix, dairy and toppings, at temperature and out of the freezer.
Double-door reach-in for mix, milk, fruit and sauces. This is the fridge the whole day is prepped out of.
Soft-serve machines are stripped and washed on a schedule. That schedule needs a proper sink.
Wash, rinse and sanitize for machine parts, hoppers and scoops — the fixture a dairy inspection looks for first.
Thirty baskets an hour for glasses, sundae dishes and shake cups.
Hand sinks at the counter and in the back — an inspection item wherever dairy is handled.
A dessert counter sells on impulse, so the menu and the till have to be quick.
Dual screen with printer. Standard Android POS software, so the seasonal flavors stay yours to change.
Screen menu behind the counter — flavors change weekly and a printed board never keeps up.
Four-barrel snow-ice shaver for a bingsu line. It is the cheapest way to add a second dessert category to the same counter.
90 kg a day of milk-snow ice for the bingsu side, if that line takes off past what a shaver can produce.
Card kiosk for a summer queue that outgrows the counter.
Serving ware is a branding decision — cups printed with your name, and bowls that suit whether you sell scoops, sundaes or bingsu. We stock and print both, and price them with the rest of the order.
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.
Request received
We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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Something broke on the way to us. Try again, or write to sales@barequip.pro and we will pick it up from there.
