If you’re on the hunt for the best commercial frozen yogurt machine, some of the most important factors to consider are size and capacity, features, and machine type. To help you shop, I’ve rounded up some of the top products on the market, as rated by ice cream and yogurt lovers.
If you want to broaden your quest for the best yogurt maker, I’ve also curated a handy buying guide. My goal is to ensure that you’re only getting the ideal machine for you. One that best meets your needs while staying within your budget.
Sweet and delicious. Soft and delightfully scoopable. Nothing beats frozen yogurt topped with chocolate chips and fruits on a sweltering afternoon. It’s also often lauded as a healthier alternative to ice cream, which is probably why more people choose froyo over other frozen desserts.
However, to get the right consistency and texture that frozen dessert fans love, you’ll need a reliable tool: a commercial frozen yogurt machine.
But much like any other commercial appliances, finding the right machine can be a bit overwhelming. Especially if you’re unfamiliar with the complexities of such appliances. Fortunately, you don’t need to dig much deeper than understanding exactly what you need.
So, this is where I step in to help. I conducted the research for you and found the best commercial froyo and ice cream machines to help you launch your frozen dessert shop. But if you’re in a hurry, you may check out my top picks below!
My Top Picks: Best Commercial Frozen Yogurt Machines
|Best Overall||Cuisinart ICE-45P1||– 9.86 x 7.75 x 17.25 inches|
– 1.5-quart double-insulated freezer bowl
– Fully automatic
– 3 Condiment containers
– ON/OFF power dial
– Cone holder
– Easy-lock lid with window
|Best Countertop Yogurt Machine||Lello Musso Pola 5030||– 20 x 14 x 12.25 inches|
– 2-quart capacity
– All stainless steel construction
|Best Compact||Whynter ICM-220CGY||– 11.25 x 16.75 x 10.25 inches|
– 2.1-quart removable mixing bowl
– LCD timer control
– BPA-free stainless steel construction
Best Heavy-Duty Options
|VEVOR 2200W||– 22.5 x 16.7 x 30 inches|
– 2200-watt compressor
– 1.6 production capacity each hopper
– Makes 3 flavors- LCD control panel
– 304 stainless steel construction
|VEVOR 1400W||– 19.6 x 27.5 x 15.7 inches|
– 1400 watts
– 5.3-gallon capacity
– Intelligent LCD display
– Stainless steel construction
Cuisinart ICE-45P1 – Best Overall
Coming from one of the most well-known brands for kitchen appliances, the Cuisinart ICE-45P1 is the best commercial frozen yogurt machine for its performance and price. One of the reviews I’ve read even used it to make orange creamsicle sherbet for an entire birthday party. And their desserts turned out perfectly!
It’s equipped with a 1.5-quart double-insulated freezing bowl with cooling liquid to ensure quick and even freezing. The mixing arm blends and aerates your ingredients in the bowl to produce smooth frozen yogurt. With a handy dispensing bracket, you can easily dispense your frozen yogurt with a single pull.
This machine also includes non-slip rubber feet for added stability, which I appreciate. I also love the easy-lock lid with a window that lets you pour your ingredients right through the top and keep an eye on the process.
Since it is fully automatic, this ice cream machine is very easy to use. Its base also has a heavy-duty motor capable of making and dispensing ice cream. Its cone holder neatly holds a stack of extra ice cream cones, both flat and pointed-bottom cones.
This machine also comes with a removable drip tray with a dot in the center to show where to lay the ice cream cone. I find this useful especially when the shop gets busy and you need lots of cones on hand.
For froyo stands, you can use the three condiment containers to dispense your favorite mix-ins. Its curved-edged front condiment container pours little mix-ins like sprinkles, while the two rectangular ones dispense larger mix-ins like chocolate chips.
You need to always check the size of your mix-ins, though. If it doesn’t fit through the machine, you may end up clogging it. All components of this machine are easy to disassemble, BPA-free, and dishwasher-safe.
• Easy to use with fully automatic control
• Comes with removable drip tray
• Non-slip base
• Double insulated bowl keeps the dessert evenly frozen
• Comes with 3 condiment containers for varieties of toppings
• Bulky (although this is common for a commercial machine)
• Dispenses products slowly
Lello Musso Pola 5030 – Best Countertop Yogurt Machine
The Lello Musso Pola 5030 may be a great option if you want to serve creamy, delectable frozen yogurt and ice cream in under 20 minutes. I find that a bit slow though, so I would only recommend this if frozen yogurt isn’t a mainstay in your menu.
While it has a hefty price tag, it’s widely recognized as the go-to machine for making commercial-grade desserts at home. Compared to the model above, this yogurt machine has a more generous capacity at 2 quarts.
This machine isn’t the same as a freezer bowl, hand crank, or even a standard internal compressor kind. Yes, it’s an internal compressor model, but with several great disparities.
The bowl is mounted to its steel body, which means you can’t remove it. Which is a deal-breaker for me as I like taking things apart for thorough cleaning. However, the nice heft and width of this machine give me a sense of assurance that it is rather sturdy and well-made.
In the bowl there’s a spinning paddle, locking nut, and cover, which are all removable. You must be careful not to misplace these small pieces, though.
Set it and forget it, you say? You can set your desired time, press two buttons, and step back. It’s easy to use with only three controls.
Some of the reviews I’ve read applaud this machine for being quiet. So quiet that you might not even notice when it’s done churning your dessert. But make sure to scoop it out right away, otherwise, you’ll end up with a fairly solid chunk.
To clean, let it warm up for a few minutes before wiping it off with a moist towel. For thorough cleaning, use a solution of water and bleach, and dry it with paper towels.
• Makes a wide range of frozen desserts and beverages
• Offers larger capacity than other commercial models
• Intuitive control panel
• Quiet operation
• Very expensive
• Although it’s a countertop model, it’s very heavy and not portable
• Bowl isn’t removable for thorough cleaning
• Slow production
Whynter ICM-220CGY – Best Compact
Another countertop machine on the list is the Whynter ICM-220CGY. Which is also one of the most compact models I’ve looked at. I love the champagne gold finish of this machine, coupled with its sleek profile. It is sure to add a touch of elegance to any professional kitchen.
With its strong compressor, this self-contained frozen dessert maker does not require pre-freezing. You can make ice cream, frozen yogurt, sorbet, and yogurt from scratch with its yogurt Incubator feature.
It’s equipped with a reliable built-in audible timer as well as a simple LCD timer control. I especially appreciate the motor protection feature, which turns off the engine to prevent harm if the mix freezes solid.
It also has a larger capacity of 2.1 quarts. In addition, unlike the other countertop model on my list, this machine’s BPA-free stainless steel freezer bowl and churn blade are replaceable — no muss, hassle-free cleaning!
• Compact and elegant design
• Strong compressor; does not require pre-freezing
• Comes with safety features like motor protection and audible timer
• Easy to use
• Offers larger capacity
• Fuss-free cleaning
• Reasonable price point
• Temperature fluctuates; can leave solid ice yogurt
• Some users say it doesn’t freeze evenly
VEVOR 2200W – Heavy-Duty Option
A true workhorse, the VEVOR 2200W could be the best solution if you own a convenience store where customers visit to have a cone of your specialty frozen yogurt. This commercial ice cream machine boasts quicker cooling, reduced noise, and lesser energy consumption — all thanks to its 2200-watt compressor.
What I like about this machine is that it lets you combine three flavors. This gives you the opportunity to cater to a wider range of palates. It offers two single flavors and one combined flavor. And throughout the mixing process, you can add your choice of flavorings like vanilla, chocolate, strawberry, whatever you desire!
It’s designed with two 1.6-gallon hoppers crafted from food-grade 304 stainless steel. These hoppers can produce up to 5.3 to 7.4 gallons of ice cream per hour. That should be enough to meet everyday demands in your froyo shop.
And with its intelligent LCD control panel, you can set the time, temperature, and firmness of your product at ease. It will also have the quantity shown on the screen. Which lets you keep an eye out on the process. Another feature I absolutely love about this machine is its ability to self-clean with just one click.
Its ergonomic handle, cooling vents, removable drip tray, external egg cone holder, and universal fixed casters are all well-designed components. These additions may just leave you feeling glad you own this commercial machine.
• Powerful compressor yet runs with low noise
• Easy to use LCD control panel
• Offers large capacity
• Self-cleaning feature
• Energy-efficient (cost-effective in the long run)
VEVOR 1400W – Another Heavy-Duty Option
The VEVOR 1400W is another heavy-duty machine. And it is more compact than the other VEVOR model on the list. This electric ice cream machine might be a nice option if you want to make hard-serve frozen yogurt.
It features an extra-large refrigerated cylinder and fast freezing capabilities. And you can expect it to produce up to 5.3 gallons of ice cream an hour. You may adjust the amount, hardness, and temperature of this commercial ice cream machine at any time — thanks to its intuitive LCD display.
Aside from all of the conveniences, this ice cream maker is built to last, with a stainless steel body that is also easy to clean. It uses a high-quality air compressor with a full copper core with rapid cooling, energy-saving, and low noise features.
Equipped with a thick plastic baffle, non-skid rubber pads, a high-speed agitator, a copper condenser, and a big exhaust system, this commercial machine is sure to serve you for a long time.
• Powerful compressor yet runs with low noise
• Easy to use with intuitive LCD display
• Durable construction
• Makes large batches
• Energy-efficient (cost-effective in the long run)
Things To Consider When Choosing the Best Commercial Frozen Yogurt Machine
Nothing else can attract a crowd of a sweet tooth like a delectable frozen yogurt. But finding the right machine for your business may be difficult. Whether you own a froyo shop, a neighborhood cafe, or a concession stand, you must first consider the following factors.
Size and Capacity
Before deciding on the size of your commercial frozen yogurt machine, you must first determine how much space you have. If you have ample room, you can opt for a bigger unit that your space can accommodate. But if you have limited space, there are countertop models for you.
When it comes to capacity, you should think about how much frozen yogurt you wish to make. It usually depends on the volume of orders you take on a regular basis. Higher quantity entails higher costs. This is because your machine will consume more electricity to produce a larger volume.
If you wish to serve 5 or more gallons per hour, high-capacity machines are more geared for your business. But if frozen yogurt is not a staple in your menu, you may look into getting a smaller machine capable of producing a few gallons per hour. You can get a model geared for household use.
For self-service settings, I suggest getting multiple low-volume froyo machines and distributing them around your shop. But if you have a full-service or behind-the-counter facility or a shop that focuses on the selling of frozen yogurt, then you should get a few machines to make higher volumes quickly.
Commercial frozen yogurt and ice cream machines have a few features that help in the efficient production of frozen yogurt. You may consider looking into them.
Cooling System: Water-Cooled vs. Air-Cooled
When looking for a commercial frozen yogurt, you’ll come across the air and water cooled machines.
Air-cooled machines are the less expensive and easier choice. They’ll require only a power supply and adequate wall space of about 6 inches around the machine for exhaust ventilation.
Although this allows you to install your machine almost everywhere, they tend to be less efficient than their water-cooled rivals. This is because they only perform best in cool places and air-conditioned rooms. I can only recommend purchasing an air-cooled machine if you have a good AC system.
Water-cooled machines use water to cool the refrigeration components rather than air. If you live under warmer weather with no access to a cool atmosphere, then I suggest that you invest in a water-cooled machine.
They are quieter and more effective at eliminating heat. These machines also work effectively in both warm and cool conditions. Plus, they don’t need outside clearance space.
However, there are a few caveats with installing a water-cooled machine. They require a water line connection to function. And they offer limited installation choices wherever it is available.
Also, such machines and their installation specifications may incur more upfront expenses. But you may save some money if your water bills are less than your electric bills.
A mix alarm or a “low mix alarm” is a feature that alerts you whenever your machine is running low on product mix. This feature also turns off your compressor and dasher automatically. It’s incredibly useful in preventing damage to the blades and tubes caused by frozen product residues.
Machine Type: Countertop vs. Floor Machines
Ice cream machines can be countertop or floor mounted.
Countertop machines are ideal for restaurants or ice cream shops with small square footage. But, because these machines offer smaller capacity than floor models, they are ideally placed for froyo shops with a moderate number of orders.
Floor-mounted machines are ideal if you’re running an ice cream shop or dessert stand. Especially for shops that take a large volume of orders. These machines can make more gallons of soft serve an hour, saving you and your customers time waiting in line.
Gravity vs. Pressurized
Gravity and pressurized features describe how the mix is supplied from the hopper into the machine’s freezing cylinder.
Gravity-style frozen yogurt machines are popular among ice cream shops for their ease of operation. These machines rely on the gravitational pull to deliver mix to the cylinder. Pressure-fed machines use a pump to refill it with more mix.
Many small shop owners prefer pressurized machines. This is because they are more inexpensive. And they make a larger volume of goods, but the initial cost is more.
Although gravity-fed machines are less expensive and easier to clean and maintain, pressure-fed machines let you add a greater, regulated amount of air. This helps make better-quality frozen yogurt. It also helps in keeping steady pressure in the cylinder for uniformity.
Ice cream and frozen yogurt machines are typically classified into two types: countertop and floor models. Countertop machines are designed to be placed on your countertop. Floor models are bulkier and built to stand on floors.
Countertop machines are more compact and are ideal for front-of-house operations. They are typically easier to use and upkeep. Floor models are best suited for back-of-house use. Such machines often have more features and functionalities.
You may consider floor machines if you take a medium to a high volume of orders, while countertop machines are better suited if you have a low to medium volume of orders.
A hopper agitator slowly whips up the mix in the hopper to enhance product uniformity and reduce breakup. Which is optional on certain high-end machines. Although the liquid should still be blended before being fed into the hopper, with an agitator, you don’t need to manually stir the product.
Production per Batch
One great way to categorize commercial ice cream machines is by production style. Which is basically how it freezes and dispenses the product. A machine’s production style is a deciding aspect of its overall capacity. So, the machine you pick should be compatible with the amount of products you intend to make.
Low-volume machines must be refilled each batch. And they need 45 to 60 minutes of freezing cycle. Due to the additional time required to generate a fresh supply, such machines have a lower production capacity and are less common in commercial uses.
The thing is that they are often easier to run and are an excellent choice for smaller shops on a low budget.
High-volume machines are intended to suit the high demand of larger shops. And they can accommodate a variety of batch sizes. Whether it’s for testing a new recipe or making large amounts of classic tastes, high-volume machines offer versatility. All without breaking the bank.
This is a safe option. Most ice cream places prefer a continuous production type of machines since they continuously produce a frozen product and it feeds it into hoppers. Which helps minimize queues. You can also serve large volumes with occasional mix refills.
These machines are high-performing and you can use them in both small and upscale frozen yogurt shops or restaurants.
Ease of Cleaning and Maintenance
When it comes to cleaning and maintenance of commercial appliances, I always encourage my readers to ask what are the options. This way, you’ll know how long it takes to clean a machine, what tools you’ll need, and whether or not you’ll need a skilled technician to maintain it. Such expenses can pile up, so you should factor them in.
Service and Warranty
Commercial yogurt machines can get so expensive. So, it is always necessary to ensure that your investment is protected. You need to understand what kind of service and warranty the manufacturer offers.
It’s a good idea to get from a manufacturer that has a facility in your area. This way, they can quickly get to your location and service your equipment if something goes wrong.
Best Commercial Frozen Yogurt Machine FAQs
Soft Serve, Frozen Yogurt, Gelato, and Hard Ice Cream: What Are the Differences?
If there is one thing that these sweets have in common, it is that they have a significant overrun. And they are all basically ice cream or milk mixed with air.
To retain the flavor and consistency of the cream while still producing a light and creamy texture, the “overrun,” or percentage of air added to the cream is normally regulated between 35 and 45 percent. So, the lesser the overrun percentage, the stiffer the finished product.
If you add a higher overrun, your dessert may result in a loss of flavor and a texture that does not hold its form. Although you’re incorporating air into the mixture, hard ice cream is churned at a quicker and colder rate, distinguishing it from its softer version.
Gelato, on the other hand, is regarded as a low-overrun treat. It’s stirred slowly in a batch freezer for a silky smooth texture and you serve it at a little warmer temperature to maintain taste and consistency. It has around 25 to 30 percent overrun, which makes it denser than soft serve ice cream.
Is a frozen yogurt machine the same as an ice cream machine?
Soft serve ice cream and frozen yogurt are pretty much the same. Both are served directly from a dispenser into a cup or cone. Such machines appear to be standard, yet they are specifically built to produce the light, silky texture desired in ice cream.
How much does a commercial frozen yogurt machine cost?
New machines typically range in price from $1,750 to $5,000. Other models can cost up to $17,000 USD. You should expect to pay between $100 to $350 for a more compact commercial-grade unit. However, they have a lower capacity and churning power.
How profitable is a frozen yogurt business?
Selling frozen desserts is highly lucrative. This is mostly due to the cheap cost of the core product. And you can offer smoothies and parfaits with an endless combination of toppings and flavor if you run a frozen yogurt shop.
Certain chain yogurt outlets estimate an average yearly sales volume of $750,000 to $800,000 if the store has been operational for at least two years. According to howtostartanllc.com, in 2014, frozen yogurt generated $1.8 billion in revenue. And many consumers prefer this dessert over ice cream or gelato.
My top pick is the Cuisinart ICE-45P1 because first, it’s budget-friendly. Second, this machine provides you with a fully automatic operation. It also comes with handy features like the double insulated bowl that keeps the dessert evenly frozen.
The Lello Musso Pola 5030 may be a great option if you want to make commercial-grade creamy, delectable frozen yogurt at the comfort of your home. This machine runs at a lower noise level and has an intuitive control panel. It may be a good option if you’re looking for a commercial-grade countertop model.
But if you want something more compact, the Whynter ICM-220CGY not only have a little footprint on your counter, it’s the head-turner (well, at least to me). I love this machine’s elegant design and finish. Plus, it’s easy to use and offers a larger capacity for such a compact unit.
For places that specialize in frozen desserts that require a heavy-duty machine, you may consider the VEVOR 2200W and the VEVOR 1400W. Both offer powerful motors, yet they run quietly. These machines are also energy-efficient and offer large volumes of production per hour.
Aside from recommending the products mentioned above, I do hope you find the ideal commercial frozen yogurt machine to match the demands of your business. Make sure to check out the latest prices and discounts on these machines, and I’m excited to hear how well they work for you! Good luck!