Last reviewed 27 April 2026 by Craven Cooling. Call 01792 732702 for current stock and lead times.
Commercial Slush Machine & Granita Machine Buying Guide: The Complete UK Guide (2026)
At a Glance
Slush machines (single-tank £882–£1,373) keep pre-mixed flavoured liquid frozen and dispensable; ideal for bars and pubs serving impulse drinks. Granita machines freeze sorbet or granita from scratch (8–15 minutes per batch). Frozen cocktail machines blend cocktail-mix concentrate and deliver margaritas, mojito slush in under 20 minutes. Tank count (single, twin, triple) determines menu variety; Polar G-Series suits entry venues; Carpigiani batch freezers suit restaurants and gelato shops making fresh sorbet daily. Profit: 100+ servings/tank at £3 per drink yields £280+ revenue per tank fill. Daily 30-minute clean and 70% minimum tank fill are non-negotiable for food safety and viscosity.
- Tank capacity: Polar G-Series tanks hold 12L each; single 1×12L (£882), twin 2×12L (£1,079), triple 3×12L (£1,373).
- Viscosity rule: Maintain 70% tank fill (8.4L minimum in a 12L tank) for proper slush consistency; below this, mix is sloppy and unsaleable.
- Serving math: 12L tank × 100ml average serving = ~120 servings per fill; at £2–£3 per serving, £240–£360 revenue; mix cost ~£20 = £220–£340 profit per tank.
- Entry-level vs premium: Polar G-Series (£882–£1,373) for slush/chilled drinks; Carpigiani (£7,169–£8,969) for batch-frozen sorbet/gelato or frozen cocktails with alcohol handling.
- R290 refrigerant: F-Gas compliant. Polar G-Series uses R290; units maintain temperature in ambient up to 32°C, critical for UK beer gardens and outdoor venues.
- Daily hygiene: HACCP mandatory. 30-minute daily clean (tap disassembly, soak, brush, air-dry), weekly chemical sanitisation. Slush = sugar + water + bacteria paradise without strict routine.
- Summer revenue potential: Triple tank × 4 refills/day × £280 profit/fill = £1,120/day in peak July–August. ROI on £1,373 machine in ~1 week trading.
- Compliance: BS EN 60335-2-89 (commercial refrigeration), UKCA marking (post-Brexit), FIC 1169/2011 (allergen labelling for syrup mixes), EAW PAT annually.
Browse our complete range of slush, granita, and frozen cocktail machines — from Polar G-Series single tanks to Carpigiani batch freezers — with expert advice and next-day delivery. Call 01792 732702 for bespoke venue sizing and compliance guidance.
Table of Contents
1. Single vs Twin vs Triple: Tank Count & Menu Capacity
The first decision is not whether to buy slush—it’s how many flavours you need live. Tank count determines menu flexibility and revenue per shift:
| Aspect | Single (DB331) | Twin (DB332) | Triple (DB843) |
|---|---|---|---|
| Tank(s) | 1 × 12L tank | 2 × 12L tanks | 3 × 12L tanks |
| Total capacity | 12L / 100+ servings | 24L / 200+ servings | 36L / 300+ servings |
| Menu flavours | Cherry OR Lemon OR Cola | Cherry + Lemon, or Cola + Orange | Cherry + Lemon + Cola (full menu) |
| Refill frequency | 4–6 per shift (busy venue) | 2–3 per shift | 1–2 per shift |
| Space footprint | 270mm wide (bar top) | 470mm wide (bartop / counter) | 670mm wide (counter / floor) |
| Entry price | £882 inc VAT | £1,079 inc VAT | £1,373 inc VAT |
| Best for | Coffee shop, ice cream parlour, single-menu venue | Pub with dual market (families + drinkers) | Beer garden, full-menu bar, resort, festival venue |
Why 70% Fill Matters
A 12L tank in a Polar G-Series has a critical viscosity threshold: the mix must sit at least 8.4L deep (70% capacity) for the cooling system to freeze it properly. Below 8.4L, the slush becomes sloppy, syrupy, unpourable—guests and staff reject it. Never run a tank below the 70% mark; cost of topping up mid-shift is cheaper than lost sales. This is the single biggest mistake new operators make.
2. Slush Dispenser vs Granita vs Frozen Cocktail: Three Categories
The market conflates these three categories. Here’s what each does:
Polar G-Series (DB331–DB843)
- Pre-made syrup + water (1:5 ratio) loaded into tank
- Freezes to ~12–15% Brix (sugar density)
- Ready to serve in 40 minutes
- Dispense by pulling lever/tap
- No batch making—continuous supply
- Price: £882–£1,373
- Use: Pubs, bars, fast-casual, outdoor venues
Carpigiani Batch Freezers (READY, LABO)
- Make small batches (6–12kg per cycle) from fresh sorbet or granita base
- Make time: 8–15 minutes per batch
- Recipe control: adjust sweetness, texture in-house
- Perfect for coffee granita, lemon sorbet, gelato shops
- Requires labour + space for ingredient prep
- Price: £7,249–£8,969
- Use: Restaurants, gelato shops, dessert menus
Carpigiani Dream (DREAM)
- Blends ready-made cocktail syrup (e.g. margarita mix, mojito) with ice
- Output: 400ml frozen margarita in <20min
- Alcohol-tolerant: adjusts freezing for ABV
- Compact (40cm wide), vertical ventilation
- Perfect for premium bars, hotels, cocktail venues
- Price: £7,169
- Use: Upmarket bars, hotels, clubs, holiday resorts
3. Polar G-Series (Entry) vs Carpigiani (Premium): The Pricing Tiers
| Feature | Polar G-Series | Carpigiani DREAM / Ready |
|---|---|---|
| Use case | Pre-mixed slush; continuous dispense | Batch-frozen sorbet or frozen cocktails (alcohol-capable) |
| Entry price | £882 (single) | £7,169 (DREAM) / £7,249 (Labo 6/9) |
| Capacity | 12L per tank × 1, 2, or 3 | 18L hopper (DREAM) or 12–15kg per batch (READY/LABO) |
| Time to serve | 40 min warm start | <20 min (DREAM) or 8–15 min per batch (READY/LABO) |
| Recipe control | None (pre-made mix only) | Full—mix base, sweetness, texture in-house |
| Alcohol support | Slush only (no alcohol) | DREAM handles high-ABV cocktails; slush depresses freezing point |
| Maintenance | Daily clean (30 min), weekly sanitise | Daily clean + nightly descale (40 min); monthly service |
| Power draw | ~0.5kW continuous | ~2kW (DREAM) / 1.2kW (READY) |
| Labour requirement | Low (tap refill, dispense) | High (batch management, recipe prep, cleaning) |
| Best for | Pubs, beer gardens, quick impulse sales, low labour budget | Restaurants, gelato shops, premium bars (DREAM), craft venues needing control |
Price Positioning by Venue Type
4. Featured Products & Verified Permalinks
All prices exc. VAT; available for next-day delivery across the UK.
- 1 × 12L tank
- 100+ servings/fill
- 40-min warm start
- -10 to +7°C range
- R290 refrigerant
- 810×270×515mm
Compact, reliable entry point for ice cream parlours, cafes, or single-flavour slush bars. Perfect for venues wanting to test frozen drink demand at minimal capex.
View Details- 2 × 12L tanks
- 200+ servings/fill
- Dual flavour live
- Independent controls
- Individual energy save
- 810×470×515mm
Sweet spot for pubs and casual venues. Serve two flavours simultaneously (e.g. cola + lemon, or cherry + orange). Still bar-top friendly and lower labour than triple.
View Details- 3 × 12L tanks
- 300+ servings/fill
- Full flavour range
- Peak summer ROI
- Enterprise-grade build
- 810×670×515mm
Largest Polar footprint. Gold standard for beer gardens, festival venues, full-service bars. 4 tank-refills/day at peak trading = £1,100+/day profit margin. ROI in 1–2 weeks of summer.
View Details- 18L refrigerated hopper
- 125 × 400ml servings/20min
- Frozen margarita, mojito, slush
- Alcohol-tolerant (R452 refrigerant)
- 40cm wide (compact bar fit)
- 840×400×780mm
Sleek frozen cocktail machine for upmarket bars and hotels. Colour-changing LED, vertical ventilation, 20-minute ready time. Blends spirit-based mixes into premium frozen drinks. Command £5–£8 per serve.
View Details5. Profit Modelling & Total Cost of Ownership (TCO)
Basic Slush Economics
Summer Trading Scenario (Peak July–August)
Return on Investment (ROI)
Polar G-Series Triple (£1,373 + VAT = £1,647):
- Net daily profit peak season: £1,021
- Days to payback: 1,647 ÷ 1,021 = 1.6 days (at peak volumes)
- 8-week summer trading (mid-June to mid-August, 56 days × 5 days/week open = 40 trading days): £1,021 × 40 = £40,840 gross revenue, minus ~£4,000 operating costs = £36,840 net profit in one season.
- Year-round (spring shoulder May–Sept, 21 trading days @ 50% volume = £500/day, winter off-season): £36,840 + (£500 × 21) = ~£46,000 annual slush profit from a single £1,647 investment.
Carpigiani Premium: Higher Capex, Higher Margin
Carpigiani DREAM (£7,169):
- Serve price: £4.50–£8.00 per 400ml frozen cocktail (premium positioning)
- Capacity: 125 × 400ml servings per 20-minute cycle
- 3 cycles/hour (peak): 375 servings/hour = £1,687–£3,000 peak-hour revenue
- Gross margin: 70–75% (batch cost ~£25–£30, serve value £150–£300)
- Labour: 1 skilled bartender (more training, premium wage)
- ROI: Longer payback (60–90 days) but higher ticket price and customer lifetime value in upmarket venue
6. UK Compliance & Safety: The Non-Negotiables
F-Gas & Refrigerant
Effective 1 January 2020: Virgin HFC refrigerants with GWP >2,500 are banned from new UK commercial equipment. Polar G-Series units ship with R290 (propane, GWP=3), which is F-Gas ready. Carpigiani units use R452 (synthetic blend, GWP=2,141)—also compliant. When specifying, always confirm R290 or R600a to avoid obsolete kit; recycled HFC may be serviced until 2032, but new stock must be future-proof.
BS EN 60335-2-89 & UKCA Marking
Commercial slush and frozen drink machines must carry BS EN IEC 60335-2-89 (commercial refrigeration with remote compressor) or BS EN 60335-2-24 (refrigerating appliances). UK post-Brexit compliance requires UKCA marking (not CE)—all Craven stock is UKCA compliant.
HACCP & Food Safety
Slush is food under Food Safety General Food Hygiene Regulations (FSGHR) 1995. Compliance mandatory:
- Daily clean: Tap disassembly (5 min), tank rinse with cleaning solution (10 min), brush interior surfaces (10 min), air-dry (5 min) = 30 min/day.
- Weekly sanitisation: Chemical sanitiser (e.g., Ecolab Clin-Quat 150ppm in hot water), soak all parts 20 min, rinse, reassemble.
- Records: Signed daily clean log + weekly sanitisation certificate (required for inspection and due diligence).
- Temperature check: Log tank -10 to +7°C daily; any drift triggers immediate service call.
FIC 1169/2011 Allergens
Syrup bases contain allergens (tree nuts in some flavours, sulphites in wines). You must declare 14 core allergens on signage or menus. Most commercial syrups list allergens on the bottle; copy to point-of-sale signage. Oral declaration acceptable if signage not visible.
Electricity & PAT
Electricity at Work Regulations 1989: All bar electrical equipment (slush machine, ice maker, glass washer, etc.) must be maintained safe. Risk-based PAT: portable appliance testing annually for high-risk/handheld items, bi-annually for fixed items. Slush machines are fixed (not portable), so annual PAT + visual inspection every 3 months. Records retained on site.
7. Daily Operation & Maintenance Checklist
-
Pre-service (warm start): Fill tank(s) with pre-made syrup + water mix (1:5 ratio). Engage cooling. Wait 40 minutes. Check display temp reaches -10 to +7°C.
-
70% fill rule: Never serve below 8.4L in a 12L tank (70% threshold). Consistency becomes unacceptable. Top up mid-shift if needed; syrup is cheap, lost sales are not.
-
Dispense consistency: Adjust “hardness” dial every 2 hours during service. Summer heat reduces viscosity; tighten dial. Evening cool? Loosen. Customer feedback = your dial.
-
End-of-service clean (30 min): Turn off machine. Unscrew tap assembly + nozzle (5 min). Soak in cleaning solution (10 min). Brush interior (10 min). Dry & reassemble (5 min). Log in daily clean book.
-
Weekly sanitisation: Hot rinse with 150ppm Clin-Quat or approved sanitiser (20 min). Soak tap assembly (20 min). Dry fully. File weekly sanitisation certificate in HACCP folder.
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Temperature log: Record tank temp daily at open + close. Any variance >10°C from -10/+7°C range = immediate service call. Log kept for 2 years (audit trail).
-
Monthly syrup audit: Check syrup supplier SDS (Safety Data Sheet) for allergen updates. Confirm labels match signage. Update allergen notice if supplier formula changes.
-
Annual PAT & service: Book certified PAT tester (£25–£50). Engineer service call (£150–£300) for compressor check, filter clean, refrigerant top-up. Essential for warranty + compliance.
8. Buying Summary: Feature Comparison Table
| Spec | Polar DB331 | Polar DB332 | Polar DB843 | Carpigiani DREAM |
|---|---|---|---|---|
| Price (exc VAT) | £882 | £1,079 | £1,373 | £7,169 |
| Type | Slush dispenser | Slush dispenser | Slush dispenser | Frozen cocktail batch |
| Tanks | 1 × 12L | 2 × 12L | 3 × 12L | 18L hopper |
| Servings/batch | 100 | 200 | 300 | 125 (400ml) |
| Time to serve | 40 min | 40 min | 40 min | <20 min |
| Alcohol support | No | No | No | Yes (margarita, mojito) |
| Labour / batch | Low (tap refill) | Low (tap refill) | Low (tap refill) | Medium (batch mgt + bartender) |
| Recipe control | None | None | None | Full (mix base, ratio, sweetness) |
| Footprint | 810×270mm | 810×470mm | 810×670mm | 840×400mm (compact) |
| Compliance | BS EN 60335-2-89, UKCA, R290 | BS EN 60335-2-89, UKCA, R290 | BS EN 60335-2-89, UKCA, R290 | BS EN 60335-2-89, UKCA, R452 |
| Best fit | Ice cream shop, café | Dual-menu pub, casual bar | Beer garden, full-service bar | Upmarket bar, hotel, resort |
9. Procurement & Leasing Options
Craven Cooling offers equipment leasing from £1,000+VAT through Kennet Finance. Polar G-Series triple (£1,373) financed over 36 months: ~£45–£50/month, preserving working capital. Premium machines (Carpigiani DREAM, £7,169) from ~£200/month. Leasing includes warranty, parts, and annual service—critical for high-volume venues. Call 01792 732702 for bespoke quote.
10. Frequently Asked Questions
Slush: Pre-made syrup + water (1:5 ratio) frozen in a dispenser tank. Ready instantly; no recipe control. Polar G-Series. Granita: Italian-style sorbet frozen from a fresh base (e.g., lemon juice, sugar, water) in small batches. Carpigiani READY/LABO. Granita = better food cost control and artisanal positioning, but labour-intensive.
No. Use only syrups specified for your machine model. Viscosity, Brix (sugar density), and freezing point differ by design. Mismatched syrup can damage pumps, seals, and reduce lifespan. Always buy from syrup suppliers listed in the manual (e.g., Monin, Funkin, Foxs).
The slush becomes sloppy, syrupy, and unpourable. Customers reject it. Staff frustration rises. Lost sales exceed the cost of topping up. Polar specs recommend minimum 70% (8.4L in a 12L tank). This is non-negotiable for consistency.
Roughly £15–£20 per 12L tank fill (syrup bottle ~£20, water + energy ~£3). A 1:5 syrup-to-water ratio means you buy syrup concentrate, then dilute. Price varies by supplier and volume (buy 10+ bottles for 10–15% discount).
Not in Polar G-Series slush machines. Alcohol depresses the freezing point; your mix will remain too liquid. Carpigiani DREAM is alcohol-tolerant and designed for frozen margaritas, mojito slush, and cocktails. If you want frozen alcohol drinks, choose DREAM or another batch freezer.
Polar G-Series: 230V single-phase, 13A standard plug. Most UK venues fit this. Carpigiani DREAM: 230V single-phase, 12.8A (also standard plug). No 3-phase required. Check your breaker capacity; if you’re adding ice maker + glass washer + slush, total load may approach 50A—consult an electrician.
30 minutes per machine. Tap disassembly (5), soak in cleaner (10), brush interior (10), air-dry & reassemble (5). If you have a triple Polar, budget 1.5 hours end-of-service. Weekly sanitisation adds another 30 min. Non-negotiable for HACCP compliance.
Polar G-Series: 2-year parts + labour warranty (with annual PAT/service). Carpigiani: 2-year parts, labour varies by distributor. Leasing via Kennet includes full warranty + parts + annual service. Service call (refrigerant leak, compressor fault) costs £150–£300 + parts outside warranty. Preventive maintenance (annual service, ~£200) is far cheaper than emergency repair.
Technically yes, but profit drops dramatically Oct–March. Winter slush demand is minimal in the UK (cold weather, shorter trading hours). Most venues turn off September–May and store machines. ROI is front-loaded to June–August. Plan capex accordingly; budget £1,373–£3,000 for summer, accept 0 payback Oct–May, aim for net positive annual return.
Slush and granita machines are profitable, high-margin impulse revenue streams in UK bars, pubs, and casual venues. Polar G-Series single-tank models start at £882 and deliver ROI within days of peak summer trading. Triple tanks (£1,373) suit beer gardens and full-service bars, netting £1,000+ daily profit in July–August. For premium frozen cocktails or recipe control, Carpigiani DREAM (£7,169) justifies the capex in upmarket venues and resorts. Daily 30-minute clean and strict 70% tank-fill discipline are mandatory for HACCP and product quality. Leasing from £45–£50/month (Polar) or ~£200/month (Carpigiani) preserves working capital. UK compliance is straightforward: F-Gas (R290/R452 refrigerant), BS EN 60335-2-89, UKCA marking, allergen disclosure, annual PAT. Budget £200–£300 for annual service and parts. Total cost of ownership is low; profit upside is exceptional for seasonal venues.
Related Buying Guides
Expand your frozen drink offering with our companion guides:
- Commercial Ice Maker Buying Guide — Flake vs crescent ice, capacity sizing, and hygiene compliance for high-volume venues.
- Bottle Cooler & Back-Bar Fridge Guide — Upright vs undercounter, EEI ratings, and compliance with F-Gas refrigerant rules.
- Glass Washer Specification & Cost Guide — Volume-per-cycle maths, water softening, and HACCP food safety for commercial bars.
- Commercial Coffee Machine & Water Filtration — Espresso boiler descaling, water hardness, and preventing scale damage in high-traffic cafés.
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