If your restaurant or bar's frozen drink machine is starting to give up right before the busy season, you probably have one question:

What should I replace it with?

A quick search brings up plenty of options from BUNN, Spaceman, Taylor, Vollrath, and other commercial brands.

But there isn't one best commercial slush machine for restaurants and bars.

The right machine depends on what you sell, how much you sell, and how often you need it running.

If your old machine had two tanks, you may not even need another two-tank machine.

If frozen drinks are a major part of your summer business, a small machine may leave you waiting during the rush.

So let's look at what actually matters before you buy.

This is the first question to ask when replacing a commercial slush machine.

A two-tank machine sounds like the obvious choice if your old machine had two flavors.

But think about how you actually used it.

Did both sides stay busy every day?

Or did one side sit empty most of the time?

If you usually sell one frozen drink at a time, a single tank slush machine may be enough.

For example:

• Frozen margarita
• Strawberry slush
• Lemonade
• Frosé
• One seasonal frozen cocktail

You can run one flavor and change it when your menu changes.

A single tank also takes up less counter space. There are fewer parts to clean, too.

But if you regularly sell two frozen drinks, a dual tank slush machine makes more sense.

For example:

Tank 1: Frozen margarita
Tank 2: Watermelon slush

Or:

Tank 1: Frosé
Tank 2: Strawberry lemonade

Both are ready to serve.

Choose a single tank slush machine if:

• You usually sell one flavor
• Frozen drinks are a small part of your menu
• Counter space is limited
• You want a simpler setup

Choose a two tank slush machine if:

• You regularly sell two flavors
• Frozen drinks are a big part of your menu
• You get heavy summer traffic
• You want two drinks ready at the same time

Don't buy the second tank just because your old machine had one.

Buy it because you will use it.

One of the easiest mistakes when comparing a commercial frozen drink machine is looking only at the hopper size.

A bigger tank does not automatically mean a better machine.

You also need to look at the freezing cylinder and recovery rate.

Think about a busy Saturday night.

The machine starts full.

Then 10 or 15 customers order frozen drinks in a short period.

Now the machine needs to freeze new liquid quickly.

That's when recovery matters.

A machine can have a large hopper but still struggle during a rush if it cannot keep up.

Spaceman, for example, publishes output information for its frozen beverage machines and notes that exceeding the intended capacity can affect machine performance.

So when comparing a high volume slush machine, don't only ask:

Also ask:

That number can matter more during your busiest hour. 

Here's the simple comparison.

There is no universal winner.

A small restaurant selling one frozen drink may be better off with a simple restaurant slush machine.

A bar selling margaritas and frosé every day will probably get more value from two tanks. 

This is where choosing a commercial slush machine for alcohol needs more thought.

Alcohol changes how a frozen drink freezes.

Sugar matters, too.

A frozen margarita with tequila will not behave exactly like a non-alcoholic lemonade slush.

That's why operators making frozen cocktails need to pay attention to Brix level, alcohol percentage, and the machine manufacturer's recommendations.

Spaceman notes that alcohol and sugar levels can affect frozen beverage performance.

Taylor also offers frozen beverage equipment designed for applications such as frozen cocktails, daiquiris, piña coladas, and wine-based frozen drinks.

So if your main product is a frozen margarita, frosé, or another cocktail, don't simply ask:

Ask:

That's a much better question. 

Frosé sounds simple.

Wine, fruit, sugar, and freezing.

But the alcohol and sugar levels affect the final texture.

That means the recipe matters just as much as the machine.

If you're planning to sell frosé in a slush machine, follow the machine manufacturer's recommended operating range.

Don't assume every wine-based recipe will freeze the same way.

The same idea applies to frozen margaritas, daiquiris, spiked lemonade, and other alcoholic drinks.

Your machine needs to handle the recipe you actually serve. 

There isn't one machine that works for every restaurant.

Here are several options worth looking at before making a decision.

If you want a straightforward two tank slush machine for a restaurant, bar, café, or similar business, the GSEICE RLC15×2 is one option to consider.

It has two 4-gallon tanks and is designed for frozen beverage applications.

The two tanks let you run two flavors at the same time.

For example:

Left: Frozen margarita
Right: Watermelon slush

Or:

Left: Frosé
Right: Strawberry lemonade

It ships from our US warehouse with free shipping within the US and comes with a 1-year warranty.

View the GSEICE RLC15×2 commercial slush machine →

The RLC15 series is worth considering if you want two flavors without moving into a larger, more complex frozen beverage system.

If you only need one flavor, GSEICE also offers a single-tank version.

View GSEICE commercial slush machines →

BUNN is a well-established name in commercial foodservice equipment.

The Ultra NX double model has two 3-gallon hoppers and uses R290 refrigerant.

It also includes digital controls, low-product alerts, a reversing auger system, and a quick-defrost feature.

View BUNN Ultra NX →

This type of commercial frozen beverage machine makes sense for established foodservice operations that want a recognized commercial equipment brand and a two-flavor setup.

It may be more machine than a small restaurant needs.

But for regular frozen beverage service, it is worth comparing.

Spaceman is another name that often comes up when comparing commercial frozen drink machines.

The 6455-CL is a two-flavor countertop machine.

It has two 8.5-quart hoppers and two 4-quart freezing cylinders.

Spaceman lists output of up to 190 10-ounce drinks per hour. It also includes refrigerated hoppers, standby mode, low-mix protection, and self-closing dispensing valves.

View Spaceman frozen beverage machines →

If you're running a busy bar, actual output numbers are much more useful than simply seeing words like “powerful” or “professional.”

Taylor is another brand worth considering, especially if you already work with a local foodservice equipment dealer.

Taylor offers frozen beverage equipment for cocktails, fruit drinks, smoothies, and other frozen applications.

View Taylor frozen beverage equipment →

Taylor also offers different types of systems.

Some are countertop machines.

Others are designed for larger commercial installations.

For example, Taylor's RD30 is a single-flavor frozen beverage dispenser with remote refrigeration and a separate mix supply system.

That's a very different setup from a countertop restaurant slush machine.

So compare the complete installation, not just the machine name.

Vollrath also offers frozen beverage equipment in different configurations.

Its VCBF line includes one-, two-, and three-bowl options.

The VCBF128-37-AF is a two-bowl, 120V model designed for applications including slushies, granitas, smoothies, and cocktails. It also supports an auto-fill setup.

View Vollrath VCBF128-37-AF →

Auto-fill can be useful if you're going through a lot of product every day.

But if your sales volume is low, you may not need it.

This sounds obvious.

Until the new machine arrives.

Before buying a commercial frozen beverage machine, measure:

• Width
• Depth
• Height
• Rear clearance
• Ventilation space
• Electrical requirements
• Counter strength
• Drain or water requirements, if applicable

Air-cooled machines need enough space to move hot air away from the equipment.

Taylor notes that air-cooled equipment needs proper ventilation, while water-cooled systems have different water and drainage requirements.

Spaceman's 6455-CL, for example, specifies 6 inches of rear clearance.

That can matter a lot behind a crowded bar. 

Let's be honest.

Nobody wants to spend their Saturday night cleaning a frozen drink machine.

But it is part of owning one.

When comparing a commercial slush machine, look at:

• Number of removable parts
• Beater design
• Dispensing valve
• Seals and gaskets
• Cleaning process
• Replacement parts
• Local service
• Maintenance requirements

Spaceman, for example, highlights its single-piece beater and shaft design on some models.

BUNN also provides cleaning and maintenance guidance through its Ultra NX controls.

A machine that costs less upfront isn't necessarily cheaper to own.

If parts are difficult to find or cleaning takes much longer, that lower price may not save you much.

One of the most interesting points from the original restaurant discussion was the advice to “go big.”

That can make sense.

But not for everyone.

Suppose your restaurant sells 30 frozen drinks on a weekday.

You probably don't need a machine designed for hundreds of servings per hour.

Now imagine a busy summer bar.

You sell frozen margaritas continuously for three hours.

A small machine may struggle to keep up.

So don't start with:

Start with:

That's a much better starting point.

Here's the simple version.

You usually sell one frozen drink and frozen beverages are a smaller part of your menu.

You regularly sell two flavors and want both ready during service.

You run a busy bar, restaurant, concession stand, or summer operation.

Your staff is constantly refilling the machine.

You're making frozen margaritas, frosé, daiquiris, or other frozen cocktails.

The machine is important to your daily revenue.

Because when the machine dies during a busy weekend, you don't just lose the machine.

You can lose sales, too.

Specifications can vary by model and configuration. Always check the manufacturer's current specifications before ordering.

There isn't one answer.

For a small restaurant with one frozen drink, a simple single tank slush machine may be the better choice.

For a bar running two frozen cocktails every day, a dual tank slush machine makes more sense.

For a high-volume operation, focus on output and recovery.

And for any business, don't overlook cleaning, parts, service, and counter space.

The most expensive machine isn't automatically the best.

The cheapest machine isn't automatically the best deal.

The right machine is the one that fits your actual business.

Think about:

Your menu.
Your busiest hour.
Your counter space.
Your cleaning routine.
Your service needs.

Then compare machines from there.

If your current machine is on its last legs, start with the specifications instead of just the price.

Take a look at the GSEICE RLC15 series and compare tank capacity, power, dimensions, cooling, and other key specifications.

Need two flavors? Check out the RLC15×2.

Only need one flavor? A single-tank model may be a better fit.

Not sure which setup makes sense for your restaurant or bar?

Check the specifications or contact GSEICE for a quote. We can help you compare the options based on your menu and expected volume.

And if you're ordering in the US, the machine ships from our US warehouse with free shipping within the US.

View GSEICE Commercial Slush Machines →

View RLC15×2 Specifications →

Request a Quote →