Triple Milkshake Maker

Dessert bars, food courts, cinema kiosks and cafes where shakes are a headline item rather than an extra. If shakes are under a tenth of your drink sales, three spindles will sit idle.

Where demand is seasonal, two spindles plus a bar blender often covers the peak more flexibly.

Yes, if the station is laid out for it: cups on one side, ice cream and milk within arm's reach, finished shakes to the other side. Three spindles with a badly placed freezer is slower than two with a good one.

Plan the bench so nobody turns around; a commercial under bench fridge under the machine does most of that work.

More than the smaller models, and it is on the product page for each unit. On a crowded bench, check the circuit rather than the number of sockets.

Where a new circuit is needed, see our appliance installation page.

No. Each spindle starts independently on most models, so you run one, two or three as the orders come in. That is also how you spread the wear.

Rotate which spindle you use for single orders rather than always reaching for the same one.

Rinse each spindle between orders, strip and wash all three at close, and check the splash guards and spindle shafts weekly for play. Catching a loose spindle early saves the motor.

Parts come through the spare parts request form; cleaning products are in commercial kitchen cleaning supplies.

That is what a commercial spindle mixer is built for, where the mix is right. Shakes made from rock-hard ice cream strain any spindle, so hold the ice cream at a scoopable temperature.

A dedicated ice cream freezer does that better than a general freezer.

Scoopable ice cream storage, a commercial ice machine, disposable cups and dispensers and straws.

For soft serve and gelato, look at commercial ice cream machines and ice cream displays.