Soft Serve vs. Batch Freezers: Which Ice Cream Machine Is Right for Your Business?

Adding frozen desserts to your menu? The right equipment can drive major returns. Whether you're building a fast-service soft serve program or crafting small-batch gelato, your choice of machine impacts labour, product quality, and profit.

This guide compares both options to help Canadian operators choose the best fit based on output, cost, and menu goals.

Why Choose a Soft Serve Machine?

Soft serve machines are built for speed and ease. They freeze and dispense on demand, perfect for busy kitchens needing fast service and high output.

Thanks to high overrun (air incorporation), soft serve has a light texture and delivers more servings per batch, boosting profits. Many Taylor® programs earn 70–80% gross profit per cup.

These machines are also easy to maintain, with compact models available for any space or service format.

How Do Soft Serve Machines Work?

Soft serve machines work by simultaneously freezing and aerating a liquid mix (dairy or non-dairy). The two primary types are:

Once loaded, the machine chills the mix to a semi-frozen state (typically −6 to −8 °C) while blending it with air, producing soft serve ready for immediate dispensing. Most Taylor® models can start dispensing in 15–30 minutes, depending on capacity.

Exploring Batch Freezers: Small-Batch Craft, Big Menu Potential

What Can You Make with a Batch Freezer?

Batch freezers are ideal for creating handcrafted frozen desserts, including:

Taylor®'s Model 104 batch freezer allows for customized overrun, mix-ins (like fruit or candy), and precise texture control, perfect for chefs and dessert brands looking to innovate or differentiate on flavour and quality.

These machines are ideal for operators aiming to sell artisan-style frozen desserts in small batches with seasonal or rotating menus.

What Maintenance Is Required?

Batch freezers need deep cleaning after each use, especially given their open-batch processing. Daily maintenance typically includes:

Because these machines handle thick, dairy-rich bases, following manufacturer cleaning guidelines is critical for food safety and machine longevity.

Key Differences: Soft Serve Machines vs. Batch Freezers

Investment & Operating Costs

Soft serve machines typically offer faster ROI, especially in QSRs or high-volume venues. In contrast, batch freezers offer greater control and variety for premium, high-ticket desserts, best for boutique shops, caterers, or chef-led menus.

FAQs: Choosing the Right Ice Cream Equipment in Canada

Which Machine Is Better for a Small Business?

For most startups or cafés looking for fast output and fewer SKUs, a soft serve machine makes the most sense, especially models like the Taylor® C712 or countertop C161. These systems deliver consistency, simplicity, and excellent ROI in 6–18 months.

But if your brand is built around premium ice cream or gelato, a batch freezer is your go-to, offering freedom to create bespoke flavours, textures, and high-end products with flexible ingredient choices.

How Do I Decide Between Them?

Your decision should reflect:

Still unsure? Book a demo with our team to test both machines and speak with a TFI expert!