Last reviewed 27 April 2026 by Craven Cooling. Call 01792 732702 for current stock and lead times.
Commercial Soft Serve Ice Cream Machine Buying Guide: The Complete UK Trade Guide (2026)
A commercial soft serve ice cream machine is the front-of-house profit engine in pubs with beer gardens, cafés, dessert bars, restaurants, ice cream parlours, and mobile vendors across the UK. This guide covers the five machine types, self-pasteurising versus basic heat exchange, F-Gas refrigerant compliance, HACCP documentation requirements, and the verified ROI economics that determine when a soft serve installation breaks even — featuring four production models stocked at Craven Cooling.
Key Facts: Commercial Soft Serve Ice Cream Machines (UK, 2026)
- What’s the difference between soft serve and gelato? Soft serve is aerated ice cream served at -7°C via gravity and agitation, air content 40-60% by volume. Gelato is denser, served at -12°C to -15°C, with lower overrun (20-30%). Soft serve machines freeze, aerate, and dispense continuously; gelato cabinets hold pre-churned product. UK trade calls both “ice cream machines” but they’re entirely different equipment and economics.
- F-Gas refrigerant: from 1 January 2020, virgin HFC refrigerants with GWP >2500 are banned for new commercial refrigeration in the UK. Soft serve machines must use R290 (propane, GWP 3) or R600a (isobutane, GWP <1). Many 2015-2023 machines still use R404A (GWP 3,922) or R134a (GWP 1,430) — check before you buy.
- Mix cost and margin: typical ice cream mix costs £0.20-£0.35 per 125 ml serving (bulk chocolate, vanilla, strawberry). Retail price £2.00-£4.00 per serving = 80-85% gross margin per cone. No other high-street food item has that margin profile.
- Breakeven: a £5,000 tabletop machine (e.g., Spaceman T5A) breaks even at 1,500-2,500 servings sold (roughly 6-12 weeks for a mid-traffic pub or café). A £14,000+ floor-standing unit needs 15,000-25,000 servings over 12 months to justify the capital spend.
- Energy cost: a typical floor-standing machine runs 25-30 kWh per 24-hour day at 25°C ambient = £2,100-£2,460 per year at 27p/kWh (UK non-domestic 2026 average). Tabletop units 8-12 kWh/day = £700-£1,050/year. Budget this before committing.
- Self-pasteurising machines: include built-in pasteurisation cycles; basic machines require external pasteurisation. The cost premium is £1,500-£2,500 per unit, but self-pasteurising machines reduce HACCP workload, permit unattended overnight stands, and lower insurance risk — typically worth the premium for restaurants and holiday parks.
- Single, twin, and twin-plus-twist: single-flavour machines dispense one colour/taste. Twin machines hold two independent hoppers, ideal for chocolate & vanilla. Twin-plus-twist machines hold two bases plus a swirl dispenser, enabling 4-6 visual varieties from 2 mixes — standard for ice cream parlours and seaside sites.
- UK price tiers (ex VAT, April 2026): entry tabletop £4,500-£6,000; mid-range twin floor-standing £7,000-£12,000; self-pasteurising twin £11,000-£16,000; premium triple or twist configurations £16,000-£22,000+.
- HACCP documentation: all soft serve operations must hold written cleaning and sanitisation schedules, product source/lot tracking, temperature logs, and staff competency records. Self-pasteurising machines include automated log functions; basic machines require manual daily records. This is non-negotiable for public liability and EHO inspections.
Soft serve ice cream is the single most mis-specified food equipment purchase in UK pubs and hospitality. Managers see £2-£4 per cone retail and jump to the lowest-price machine they can find. Twelve months later, the machine is still paying for itself from the margin, but the annual energy bill is £2,400, the HACCP documentation is non-existent, and the unit needs a £600 refrigerant top-up because it runs R404A that will be impossible to source after January 2020. The result: abandoned machines, angry operators, and a market flooded with second-hand units nobody wants.
This guide is written for the trade buyer making that decision correctly: pub or restaurant manager, venue F&B ops, ice cream parlour owner, or mobile vendor setting up for the season. We cover the five machine types, the self-pasteurising decision and its payback, F-Gas compliance and what it means for your existing fleet, HACCP requirements in plain language, and the verified ROI economics that tell you whether soft serve is right for your venue. Browse the full Craven Cooling commercial soft serve ice cream range when you’re ready to quote.
The soft serve margin reality: View commercial soft serve machines at Craven Cooling →
In this guide ↓
- Key facts and 2026 UK reference numbers
- The decisions that matter on purchase day
- UK price tiers and what each tier buys you
- Stocked products at Craven Cooling — verified specs and prices
- Year-one total cost of ownership worked example
- UK compliance checklist
- Installation and use checklist
- FAQ — eight buyer-objection questions answered
80%
Gross margin per cone (£0.30 mix cost, £2.00 selling price)
1,500-2,500
Servings to breakeven on a £5,000 tabletop machine
£2,400
Annual energy cost for a floor-standing machine at 27p/kWh
F-Gas: The refrigerant compliance number that changes everything
From 1 January 2020, the UK retained F-Gas Regulation (EU 517/2014) bans the use of virgin HFC refrigerants with GWP greater than 2500 for new commercial refrigeration equipment. That includes any soft serve machine still running R404A (GWP 3,922) or R134a (GWP 1,430) — units sold widely through 2020 and still common in UK venues. Once those machines need a refrigerant top-up (a normal maintenance event every 5-7 years), the replacement gas is recycled HFC only — severely restricted availability and 5-8× the historical cost. New soft serve units must use R290 (propane, GWP 3) or R600a (isobutane, GWP <1). Both are natural refrigerants with no phase-out date, low cost, and zero replacement concern for the next 15 years.
2026
Year virgin HFC GWP >2500 banned for new refrigeration in the UK
Table of Contents
Decision 1: Single, Twin, or Twin-Plus-Twist Configuration?
| Configuration | Hoppers | Colours in service | Typical venue | Price point (ex VAT) |
|---|---|---|---|---|
| Single flavour | 1 hopper | 1 colour | Niche parlour, summer pop-up | £4,500–£7,000 |
| Twin (Chocolate & Vanilla) | 2 independent hoppers | 2 colours, 1 swirl combo | Pubs, cafés, restaurants (standard) | £7,000–£12,000 |
| Twin-plus-twist | 2 hoppers + swirl dispenser | 4–6 visual combos from 2 bases | Ice cream parlour, seaside kiosk | £12,000–£18,000 |
The decision: single machines are niche; twin machines (chocolate and vanilla) cover 90% of UK hospitality soft serve. Twin-plus-twist adds complexity and cost for a visual benefit most casual customers don’t value. Unless you’re running a dedicated ice cream parlour or high-volume seaside site, twin is the answer.
Decision 2: Tabletop or Floor-Standing?
| Factor | Tabletop | Floor-Standing |
|---|---|---|
| Footprint | 600-800 mm wide, 350-400 mm deep | 1,100-1,500 mm wide, 500-700 mm deep |
| Capital cost | £4,500–£8,000 ex VAT | £10,000–£18,000 ex VAT |
| Energy draw (daily) | 8–12 kWh | 25–30 kWh |
| Throughput (servings/day) | 80–150 (light-to-moderate) | 150–300+ (high-volume) |
| Best for | Café, small pub, pop-up vendor | Pub beer garden, restaurant, parlour |
Throughput vs. capital: the overlooked breakeven equation
A £5,000 tabletop machine needs 1,500 servings to break even (6-10 weeks average, 150-200 cones/day). A £14,000 floor-standing machine needs 15,000 servings — 6-8 months at 60 cones/day, or 10-12 weeks at 200 cones/day. Know your actual throughput forecast before you commit to capital. Overspeccing to floor-standing for a 100-cone/day venue leaves you underwater for 12+ months.
Decision 3: Self-Pasteurising or Basic Heat Exchange?
| Method | How it works | Unattended overnight? | HACCP workload | Cost premium |
|---|---|---|---|---|
| Self-pasteurising | Machine holds a 60–90°C cycle (60 min) every 8–24 hours; built-in temperature probe and timer | Yes — safe overnight stand | Automated; manual verification only | +£1,500–£2,500 |
| Basic heat exchange | Machine cools incoming mix via plate exchanger; requires external pasteurisation (off-site or via separate pasteuriser cabinet) | No — must empty and clean nightly | Daily manual temperature logs, cleaning records, training logs | Baseline (£0) |
The pasteurisation rule: the mix in a soft serve machine must reach 71.7°C for 15 seconds minimum (FSAI/Food Standards Agency guidance) once during its service life. Self-pasteurising machines do this automatically via a scheduled hot-hold cycle; basic machines must be taken off-line daily for external pasteurisation or emptied, cleaned, and refilled with fresh pre-pasteurised mix. For restaurants and holiday parks, self-pasteurising removes the risk of overnight contamination and simplifies compliance documentation. For pubs with light evening service, basic machines are adequate if cleaning discipline is strong.
Self-pasteurising payback: when the premium justifies itself
A self-pasteurising machine costs £1,500–£2,500 more than basic heat exchange. The payback comes from three angles: (1) reduced daily labour (staff don’t empty/clean/refill nightly, saving 30 minutes per day = £150-£200/month in wages); (2) lower insurance risk (documented automated pasteurisation is more defensible than manual daily cleaning); (3) unattended overnight stock (restaurant breakfast service can hold product overnight safely). For venues running service 6+ days/week, the premium pays back in 8-12 months from labour savings alone. For seasonal or low-volume sites, basic machines are fine if operational discipline is high.
8-12mo
Payback period for self-pasteurising premium (labour savings)
Five Types of Commercial Soft Serve Ice Cream Machine
Entry Tabletop Single
From £4,500 ex VAT- Single flavour hopper
- Tabletop format (700 mm wide)
- 80–120 servings/day
- Basic heat exchange
Tabletop Twin
From £6,000 ex VAT- Two independent hoppers
- Chocolate & vanilla standard
- 120–180 servings/day
- Basic or self-pasteurising
Floor Twin Heat Exchange
From £8,500 ex VAT- Full-size floor unit
- Twin hoppers, high throughput
- 180–250 servings/day
- Basic external pasteurisation
Floor Twin Self-Pasteurising
From £11,000 ex VAT- Floor-standing, high-volume
- Built-in 60–90°C pasteurisation
- 200–300 servings/day
- Unattended overnight safe
Twin-Plus-Twist Premium
From £14,000 ex VAT- Twin hoppers + swirl dispenser
- 4–6 visual varieties
- 250–350 servings/day
- Self-pasteurising standard
UK Soft Serve Buying Tiers (April 2026)
Entry / Tabletop Single
£4,500–£6,000
Spaceman T5A. Tabletop single, basic heat exchange, R290. Small venues.
Mid / Tabletop Twin ★
£6,000–£9,000
Spaceman T6A. Tabletop twin, dual hoppers, basic or self-pasteurising option.
Pro / Floor Twin SelfPast
£11,000–£16,000
Carpigiani 161TGSP, Spaceman S70A. Floor-standing, automated pasteurisation.
Premium / Twist + Bells
£16,000–£22,000+
Spaceman S70C. Twin-plus-twist, touch controls, premium hospitality.
Verified Soft Serve Machines Stocked at Craven Cooling
Stocked April 2026. All units use R290 or R600a refrigerant (F-Gas compliant). Prices ex VAT. Verified product permalinks.
Entry Tabletop / Single
Spaceman T5A Soft Serve Ice Cream Machine
£4,999
ex. VAT — Craven price
R290 — F-Gas ready
- Single hopper (one flavour)
- Tabletop format, 700 mm wide
- 80–120 servings/day typical
- Refrigerant: R290 (GWP 3)
- Power: single phase 220-240V
- Energy: ~8 kWh/24h
- Basic heat exchange (external pasteurisation)
- Manual daily cleaning required
The entry-level soft serve choice for cafés, small pubs, or pop-up vendors. Single-flavour only. Right-sized for light-to-moderate demand (under 150 cones/day). Manual overnight cleaning required.
View Spaceman T5A →
Floor Standing / Self-Pasteurising
Carpigiani 161TGSP Self-Pasteurising Twin Soft Serve Machine
£7,999
ex. VAT — Craven price
R290 — Self-Pasteurising
- Twin hoppers, chocolate & vanilla
- Self-pasteurising 60–90°C cycle
- 200–250 servings/day typical
- Refrigerant: R290 (GWP 3)
- Power: 220-240V single phase
- Energy: ~15 kWh/24h
- Unattended overnight safe
- HACCP-friendly automated logs
Italian engineering, Carpigiani 161TGSP. Twin hoppers with self-pasteurising cycle. Built-in temperature probe and 60–90 minute cycle. Safe for overnight stand. Popular in restaurants, holiday parks, ice cream parlours.
View Carpigiani 161TGSP →
Floor Standing / High-Volume
Spaceman S70A Floor-Standing Twin Soft Serve Machine
£14,015
ex. VAT — Craven price
R600a — High-Throughput
- Twin hoppers, high-volume output
- Floor-standing, 1,300 mm wide
- 250–350 servings/day capability
- Refrigerant: R600a (GWP <1)
- Power: three-phase 380-415V
- Energy: ~28 kWh/24h
- Heat exchange (external pasteurisation)
- Ideal for high-volume venues
Spaceman S70A. Full-size floor unit, twin hoppers, designed for busy restaurants, pubs with large beer gardens, ice cream parlours. High throughput (250+ cones/day). Requires external pasteurisation and daily cleaning discipline.
View Spaceman S70A →
Premium / Twin-Plus-Twist
Spaceman S70C Twin-Plus-Twist Self-Pasteurising Soft Serve Machine
£18,712
ex. VAT — Craven price
R600a — Self-Pasteurising
- Twin hoppers + swirl/twist dispenser
- Self-pasteurising 60–90°C built-in
- 300–400 servings/day capability
- Refrigerant: R600a (GWP <1)
- Power: three-phase 380-415V
- Energy: ~30 kWh/24h
- Touch controls, visual merchandising
- Premium hospitality spec
The flagship Spaceman S70C. Twin hoppers plus swirl/twist dispenser for 4–6 visual varieties. Self-pasteurising, unattended overnight safe, touch panel. Top choice for ice cream parlours, high-end venues, and seaside kiosks. Highest capital cost, lowest operational risk.
View Spaceman S70C →Soft Serve ROI Calculator: When Does Your Machine Break Even?
Example: Spaceman T5A in a Pub Beer Garden
Capital cost (T5A)
£4,999
Ice cream mix cost per 125 ml serving
£0.30
Retail price per serving (average)
£2.50
Gross margin per serving
£2.20 (88%)
Servings to breakeven (capital ÷ margin)
2,272 servings
At 150 cones/day (summer average)
15 days
At 100 cones/day (year-round average)
23 days
Annual energy cost (£0.27/kWh, 8 kWh/day)
£786/year
Breakeven timeline: 2–4 weeks (summer), 6–8 weeks (year-round) — highly viable for pub beer garden.
Example: Spaceman S70A in a Restaurant
Capital cost (S70A)
£14,015
Ice cream mix cost per 125 ml serving
£0.28
Retail price per serving (plated dessert)
£3.50
Gross margin per serving
£3.22 (92%)
Servings to breakeven
4,354 servings
At 100 cones/day (summer service)
43 days (6 weeks)
At 60 cones/day (year-round)
73 days (10 weeks)
Annual energy cost (27p/kWh, 28 kWh/day)
£2,732/year
Breakeven timeline: 6–10 weeks (requires 70+ cones/day to justify capital in first year). Must sustain 100+ servings/day annually.
The servings-per-day reality check
These numbers assume consistent volume. A pub averaging 120 cones/day over 6 months (summer peak) but only 40 cones/day over winter doesn’t hit annual breakeven until month 14-16. Seasonal venues (holiday parks, seaside kiosks) need to budget for 8-12 months capital payback. Year-round venues (restaurants, high-street parlours) with steady 80+ cones/day routinely break even in 10-14 weeks. Know your actual forecast before committing.
Five-Step HACCP Compliance Checklist for Soft Serve Operations
- Step 1: Supplier & mix traceability Write down the supplier name, delivery date, batch/lot number, and expiry date for every carton of pre-made ice cream mix arriving at your venue. Store in a binder or digital log. If a customer reports illness linked to soft serve, you must be able to trace which batch and which delivery window within 24 hours. Non-negotiable for public liability insurance and EHO inspection.
- Step 2: Temperature records (heat exchange machines only) If your machine is basic heat exchange (not self-pasteurising), you must record the temperature of the mix in the hopper daily, ideally twice (morning and close of service). Target: mix must never exceed +8°C in the hopper once frozen. Log on a wall chart or digital sheet. Self-pasteurising machines generate automatic logs; verify them once per week.
- Step 3: Cleaning & sanitisation schedule Write a daily cleaning schedule posted beside the machine. Include: (a) daily hopper rinse after service, (b) weekly deep-clean and sanitisation (dispense lines, dasher blade, seals), (c) monthly pump & motor inspection. Assign responsibility to a named staff member. Take photos of the cleaned machine after weekly clean. Keep records for 12 months.
- Step 4: Staff training & competency records Every person who operates, cleans, or refills your soft serve machine must have documented training on: (i) loading correct mix into hoppers, (ii) daily cleaning protocol, (iii) when to stop using the machine (error codes, temperature warnings). Keep a simple training log with names, dates, and sign-off. Update annually.
- Step 5: Machine maintenance & refrigerant servicing log Record every engineer visit, every refrigerant top-up, every repair. Include date, engineer name, company, issue found, action taken, and cost. This is your proof of compliance for F-Gas regulations and warranty claims. Insurance also requires it. File in the same binder as supplier traceability records.
HACCP doesn’t require perfection — it requires evidence
Environmental Health Officers aren’t checking that you never broke protocol — they’re checking that you have a documented system and that staff can demonstrate they follow it. A hand-written cleaning log, supplier invoice binder, and staff sign-off sheet is sufficient. The machine doesn’t need to be self-pasteurising to comply; basic machines are fine if your cleaning discipline and temperature records are strong and consistent.
Frequently Asked Questions: Soft Serve Ice Cream Machines
What’s the difference between soft serve and gelato? Are they the same machine?
▼
No — they’re entirely different products and equipment. Soft serve is aerated ice cream (40-60% air by volume) served at -7°C via continuous agitation and gravity; gelato is denser (20-30% air), served at -12 to -15°C from a static chilled cabinet. Soft serve machines freeze, aerate, and dispense continuously; gelato cabinets hold pre-churned product. A soft serve machine cannot make gelato, and a gelato cabinet cannot serve soft serve. Soft serve has higher air content and lower density, making it cheaper to produce per scoop (£0.20-£0.35 cost, £2-£4 retail = 80-85% margin). Gelato is heavier, denser, and commands higher prices but lower margin. Choose based on your venue profile and margin target — soft serve is the higher-margin play for pubs and cafés.
Can I buy a second-hand or refurbished soft serve machine? Should I?
▼
Yes, second-hand machines are common and occasionally cheap. The risk: many used machines still run R404A or R134a refrigerant, which will be nearly impossible to source or service after January 2020. If you buy second-hand, always ask (1) what refrigerant it uses, (2) when it was last serviced, (3) the engineer’s contact. Verify the engineer confirms R600a or R290 before you commit. Most second-hand machines also lack documented HACCP history, temperature logs, or maintenance records — your insurance and EHO compliance become your problem. A second-hand machine at £2,500 is attractive until you factor in a £600 refrigerant top-up bill in month 8 and no compliance documentation. For most venues, new machines at Craven Cooling with warranty, documented R600a refrigerant, and full compliance support are worth the 2-3 week longer payback period.
How much ice cream mix do I need to order per week?
▼
Typical soft serve machines hold 15-25 litres of mix in the hoppers at any time. A 125 ml serving is 0.125 litres. A hopper holds about 100-200 servings of one flavour. Order based on your daily forecast: if you serve 150 cones/day on weekends and 60 cones/day weekdays, you need (150 × 2) + (60 × 5) = 600 servings per week = 75 litres total. Split between chocolate and vanilla (40 litres chocolate, 35 litres vanilla if you favour chocolate). Most suppliers deliver in 10 or 20 litre cartons. Order weekly or bi-weekly depending on your storage capacity and turnover. Most pre-made mixes stay fresh in a freezer for 6 months, but high-turnover venues rotate stock every 4 weeks.
What happens if my soft serve machine needs a refrigerant top-up after F-Gas?
▼
If your machine uses R290 or R600a (new units from 2026), top-ups are straightforward — recycled stock is cheap, widely available, and has no phase-out date. If your machine still runs R404A or R134a in 2026 and needs a top-up, you’ll be limited to recycled HFC refrigerant only (no virgin gas allowed). Recycled gas is severely restricted in availability, costs 5-8× more than it did in 2023, and many refrigeration engineers now refuse to stock it. The practical answer: if you own an older machine still on R404A, plan to replace it by end of 2025, or accept that a routine servicing event after January 2020 will be painful and expensive. New machines stocked at Craven use R290 or R600a as standard — future-proofed and complaint-friendly.
Do I need self-pasteurising if I have high cleaning discipline?
▼
No — self-pasteurising is a risk-reduction feature, not a compliance requirement. A basic heat-exchange machine with rigorous daily cleaning, temperature logs, and documented HACCP procedures is fully compliant and safe. Self-pasteurising becomes worth the £1,500-£2,500 premium if: (1) you operate unattended overnight (e.g., restaurants, holiday parks), (2) your staff turnover is high and cleaning discipline is variable, (3) you need to reduce insurance risk, or (4) you run multiple services daily and don’t have time for evening clean-down. For a single-venue pub with dedicated staff and consistent closing discipline, basic heat exchange is fine. For large hospitality groups or high-risk environments (holiday parks, schools, hospitals), self-pasteurising is the safer call.
What’s a realistic servings-per-day target to justify a floor-standing machine investment?
▼
A floor-standing machine (Spaceman S70A, £14,015) needs 4,000-5,000 servings to break even on capital. At £0.28 cost and £3.50 retail = £3.22 gross margin per serving. At 100 cones/day, breakeven is 43 days (summer peak). At 60 cones/day (year-round average), breakeven is 73 days (10 weeks). If your venue can’t sustain 80+ cones/day averaged over 12 months, don’t buy a floor-standing machine — a tabletop twin (£6,000) is sufficient. Venues that justify floor-standing: busy restaurants (plated desserts at 80-120 covers/day × 30-40% dessert attach = 24-48 cones/day minimum, plus bar walk-ups), ice cream parlours (150+ cones/day), high-traffic pubs with large beer gardens (100+ cones/day). If you can’t forecast that volume consistently, a tabletop machine is the right economic choice.
Should I expect my soft serve margins to stay at 80-85%?
▼
No — margins compress over time. The initial 80% margin (£0.30 cost, £2.00 retail) is realistic for month 1-6. By month 12, expect 65-70% as: (1) mix costs rise (commodity inflation, wholesale price increases), (2) retail prices don’t increase as frequently, (3) staff waste increases slightly (learning curve), (4) you’ll have lower-margin promotions (summer specials, happy hour). Also budget for: service engineer call-outs (£150-£300 per visit, typically 2-3 per year), warranty extensions (£200-£400/year), and the machine replacement reserve (10-year lifespan, so budget 10% of purchase price per year). These operating costs reduce net margin to 50-60% once the machine has been running 18+ months. The story: soft serve is a high-margin play early, but operational costs and mix inflation compress it. It’s still profitable if you manage volume and procurement carefully.
Is a soft serve machine right for my venue? How do I know?
▼
Soft serve is right for you if: (1) you have year-round or summer-peak customer traffic of 80+ people per day, (2) you can realistically forecast 80+ soft serve purchases per day (or 40+ cones in winter, 150+ in summer), (3) you have dedicated storage space for a tabletop machine (under-counter) or floor space for a floor unit, (4) you can commit to daily cleaning and HACCP documentation, and (5) you view soft serve as a margin-accretive dessert/impulse product (not a loss-leader). Soft serve is NOT right if: you run seasonal-only (5 months/year), you have light customer traffic (<50 covers/day), you're in a cold climate with minimal summer demand, or you can't commit to compliance documentation. A quick test: if your pub sells 50 bottled beers per week and gets 300 covers per month in winter, soft serve won't be viable. If you get 1,000+ covers per month and have a beer garden, soft serve is a high-probability addition. Talk to Craven Cooling sales (01792 732702) before you buy — we can help forecast.
See it live
Soft-serve ice cream machines — in stock now
Browsing the whole range? See every option in this category → or call 01792 732702.
Summary
Commercial soft serve ice cream machines are the highest-margin hospitality food equipment available (80-85% gross margin per serving). A £5,000 tabletop machine breaks even in 2-4 weeks at summer volumes; a £14,000 floor unit breaks even in 6-10 weeks at high-volume venues. F-Gas compliance is non-negotiable — buy R290 or R600a only. Self-pasteurising machines cost £1,500-£2,500 more but eliminate overnight cleaning workload and insurance risk. HACCP compliance requires documented supplier traceability, temperature logs (heat exchange only), daily cleaning records, and staff training — not perfection, just evidence. Five soft serve types span tabletop single (£4,500) through twin-plus-twist premium (£18,700). Verify daily cone forecasts before committing to capital — floor-standing machines need sustained 80+ servings/day to justify cost within 12 months. Craven Cooling stocks four verified models with R290/R600a refrigerant, warranties, and full compliance support.
