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Soft Serve, Shake & Frozen-Drink Equipment for QSR and Chains in New Zealand
Soft serve machines for QSR are high-throughput frozen-dessert freezers built to dispense consistent soft serve, shakes, frozen yoghurt and slush at speed through busy day-parts and across multiple sites. Majors Group New Zealand is the official New Zealand importer of premium Italian frozen-dessert equipment from Carpigiani and ISA, and we supply, install and service this gear New Zealand-wide, backed by genuine spare parts and qualified technicians so a single site or a whole fleet is never left stranded.
Quick-service restaurants, drive-thrus, dessert chains, cinemas, convenience stores and franchised brands all share the same brief: serve a fast, repeatable, on-brand product every time, keep queues moving, and roll the same equipment out site after site without surprises. That is the field this hub covers. Below we walk through machine types and configurations, throughput, the venues that use them, how to choose, running costs, installation and power, finance for fleets, and what local buyers from Auckland to Christchurch should weigh up.
Supplying quick service restaurants and chains
People, including our national service team
New Zealand, Australia and South East Asia: delivery, installation, service and genuine spare parts
Machines & Equipment
The core of a QSR frozen-dessert program is the soft serve freezer. Commercial soft serve machines come in single-flavour, twin-flavour and twist configurations, in countertop and floor-standing formats. The big architectural choice is gravity-fed versus pressurised (air-pump) systems: gravity machines are simpler with fewer wear parts, while pressurised machines pump controlled air (overrun) into the mix for a lighter product and higher serving counts per hour — the usual pick when peak-hour volume is the priority. Heat-treatment (pasteurising) freezers further reduce daily breakdown-and-clean labour by holding mix safely in the machine for extended cleaning cycles, which is valuable for high-traffic sites and long trading hours.
Beyond soft serve, a complete QSR menu often spans frozen yoghurt for a lighter positioning, thick shakes and frozen-drink lines. Slush and granita machines deliver frozen beverages and slushies that lift average transaction value and suit warm-weather day-parts. Many chains also merchandise grab-and-go or scooped product through refrigerated display cabinets from ISA, turning dessert into an impulse purchase at the counter. Output is typically framed in servings per hour and in flavour count: a single-flavour countertop unit suits a café-style add-on, while twin-twist and high-capacity floor models are built for drive-thru and franchise volumes. Browse the full food service range to match format to footprint.
Soft serve machines for every store format
Countertop models for tight benches and floor-standing units for higher output, in single-flavour and twin-twist configurations.
191 Steel
Single flavour on the counter. More than 250 servings of 75 g an hour.
193 Classic
Twin twist on the counter. More than 450 servings of 75 g an hour.
241 SP Steel
High-output single flavour on the counter. Up to 350 servings of 75 g an hour.
XVL 1 Steel
High-performance single flavour. More than 450 servings of 75 g an hour.
XVL 3 Steel
Floor-standing twin twist. Up to 600 servings of 75 g an hour.
Super Tre BP
Versatile floor-standing twin twist. Up to 650 servings of 75 g an hour.
UF 720 SP
Twin twist with high production capacity: up to 1,000 servings an hour.
Colore 3
Variegation system for six different types of cone. Up to 695 servings of 75 g.
Shake and thick-shake machines
Dedicated shake machines, and combined machines that pour shakes and soft serve from one footprint. Shake premix is in stock for immediate delivery.
191 K PSP
Counter-top shake machine. Up to 150 servings of 0.4 L an hour.
K4
Shakes and sundaes from one floor-standing machine: a soft serve side and a shake side flavoured with up to four syrups.
GK3
Floor-standing machine for creamy soft serve and milkshakes from one footprint.
Multiple Choice
One floor-standing machine for up to 400 soft serve servings of 75 g and 250 milkshake servings of 0.25 L.
Chocolate fountains, dispensers and dipping chocolate
Flowing chocolate on the counter, for dipped cones, topped sundaes and hot chocolate drinks.
ChocoHot One
Chocolate fountain with a 5.5 kg bowl, for topping cones and tubs and filling cups with hot chocolate drinks.
ChocoHot Two
Two 5.5 kg bowls, for two chocolates side by side on the counter.
Fuenty Chocolate
Tabletop dispenser for coatings and creams that need no heating: fill cones and cups, coat ice cream bars, top desserts.
Dipping Chocolate 10 kg
Ready to dip and serve, for a quick, perfect coating on soft serve. 10 kg tub, dry storage.
Slush machines
Single, twin and triple-bowl machines with fast freeze. Slush mix is in stock for immediate delivery.
Freazy Slush Machine
Fast freeze with one, two or three 12 L bowls, built for busy, high-turnover venues.
Fast Freeze Twin Bowl Slush Machine
Two 12 L bowls (24 L), quick defrost, smart touchpad control and vertical airflow.
V-Air Twin Bowl Machine
Vertical airflow twin-bowl machine that boosts slush sales from minimal counter space.
GHZ Slush Machine
Granita and slush in 1, 2 or 3 bowls, with the patented asymmetric bowl and fast freeze.
Display cabinets that present and protect the product
Where you scoop gelato or merchandise grab-and-go desserts, Italian-made ISA cabinets show the product at its best and hold it at temperature.
ISA Isetta
The fast solution for ice cream: a compact display cabinet for stores, restaurant chains, hotels and cinemas.
ISA Millennium
The ice cream display cabinet chosen by thousands of bars, ice cream shops and vendors for its reliability and performance.
ISA MultyCool scoop cabinet
Round-tub, pozzetti-style scoop cabinet in 4+4 to 12+12 tub configurations, to suit any counter size.
ISA Cristal Tower
Vertical tower display freezer that maximises product visibility on a small footprint.
BRX gelato cabinets with glycol wells
A glycol cooling circuit surrounds every well, so each flavour sits at a stable temperature. Majors Group is an authorised distributor for BRX Italia.
BRX Vista P99
The full-depth Vista: square 25×25 cm tubs or round carapina pans, 2 or 3 rows, 6 to 20 wells with reserve.
BRX Vista P85
The same glycol-well preservation in a compact 85 cm deep cabinet: 2 rows, 6 to 16 wells.
BRX Joy
A ventilated gelato well bench, mobile or fixed, for restaurants, hotels, bars, kiosks and events.
Save water and money at every site
Water-cooled machines normally send their cooling water to the drain. Salvalacqua, by BRX Italia, cools the same water in a closed circuit and sends it round again: a 100% saving of drinking water used for cooling, with no limescale and lower maintenance costs.
Three lines and 15 standard models cover everything from a single compact unit for a small store to outdoor-chiller systems, with bespoke solutions for large production. Winner of the MIG Green Award 2023 for the most sustainable innovation in the ice cream industry.
Small batch freezers for fresh gelato made in store
Countertop Carpigiani batch freezers make gelato and sorbet a few kilos at a time, so any store can add a fresh, made-in-store range.
Ready 8-12
Compact countertop machine that heats and freezes the mix: pasteurise and batch freeze in one machine. 1.5 to 2.5 kg per cycle.
ReadyChef
Gelato, pastry and chocolate from one countertop batch freezer with more than 30 programs. Up to 4 kg per cycle.
Labo 8-12 XPL P
Easy-to-use countertop batch freezer with five freezing programs. 1.5 to 2.5 kg per cycle.
Labo 14 20 XPL P
High-performance countertop batch freezer. 2 to 4 kg per cycle.
Ingredients
Consistent equipment only delivers a consistent product when it is paired with the right mix. Our ingredients range covers soft serve and gelato bases, frozen-yoghurt mixes, and slush syrups formulated to run reliably through Carpigiani machines and to hold texture, overrun and flavour across every site in a chain. For multi-site operators this matters as much as the hardware: standardised mix plus standardised machines is what makes a cone in Hamilton taste identical to one in Dunedin. Talk to our specialists about matching base and syrup choices to your menu, your throughput and your target product cost.
How to choose the right setup
Start with peak demand, not average demand. Estimate servings during your busiest 30-60 minutes and choose a machine whose rated output comfortably clears it, with headroom for growth. Then settle the flavour question — single, twin or twist — and whether shakes, frozen yoghurt or slush belong on the same counter. Weigh gravity versus pressurised against your volume and labour model, and consider heat-treatment freezers where long hours make daily teardown cleaning costly. Finally, factor footprint and counter access, because drive-thru and compact QSR sites are tight on space. Our team helps map all of this to a configuration before you commit, so the equipment fits the menu and the building.
Running costs, efficiency and reliability
For a chain, total cost of ownership beats sticker price every time. The levers are mix cost per serving, electricity, water, cleaning labour and downtime. Carpigiani’s efficient refrigeration and standby modes help manage power draw across long trading days, and well-specified machines hold product quality while reducing waste. The single biggest cost most operators overlook is unplanned downtime — a dead machine in a busy QSR is lost revenue every minute. That is where our backup promise earns its keep: genuine spare parts held in New Zealand and qualified technicians who service the brands we import, nationwide. You buy uptime, not just a freezer.
Installation, power and rollout
Most floor-standing soft serve freezers need a dedicated power circuit sized to their peak draw, suitable ventilation clearance around the condenser, and water access for water-cooled models. Counter layout, airflow and serviceability all need planning before delivery — get these wrong and you inherit nuisance call-outs. Majors Group New Zealand handles delivery, installation and commissioning, and for multi-site brands we can support a repeatable rollout so every new store opens with the same specification, the same training and the same service relationship. We work New Zealand-wide from our Auckland base, with showroom and support in Christchurch as well.
Finance for fleets
Kitting out a new site — or refreshing equipment across a network — is a capital decision. Equipment finance is available, up to 100% of a new asset’s purchase price, so you can preserve working capital, standardise machines across the fleet and align repayments with the revenue the equipment generates. It is a practical way for franchise groups and growing chains to roll out consistently without a large upfront outlay. Pricing is POA — request a quote and we will tailor a package to your rollout.
New Zealand-wide for single sites and chains
Whether you run one drive-thru in Tauranga or a franchise network spanning Auckland, Wellington, Hamilton, Christchurch and Dunedin, we supply, install and service the same premium Italian equipment nationwide. As the official importer of Carpigiani and ISA, we hold genuine spare parts and field qualified technicians across New Zealand — so your menu keeps moving wherever your sites are. Ready to scope a build or a rollout? Contact us or call 0508 625 677 and we will connect you with your nearest specialist.
Your supply chain partner for national rollout
Majors Group does more than supply equipment to quick service restaurants and multi-site chains. We hold large stock, warehouse goods for scheduled weekly supply and deliver them through our own national delivery service, so every store across New Zealand has what it needs, when it needs it.
Stock on hand
We hold large stock and have the warehouse capacity to store your goods for scheduled weekly supply.
Our own delivery service
Our national delivery service handles your weekly deliveries, backed by national and international freight partners.
Online ordering portal
Order online and check stock availability before you place an order.
Weekly uploads
Upload your weekly orders to the portal and track supply and usage across every store.
Just-in-time supply
Deliveries are planned around actual demand, so stores carry less stock on site and waste less.
Risk and global distribution
Supply risk is managed and our international freight partners cover global distribution, protecting continuity of supply as you grow.
Frequently Asked Questions
What is the best soft serve machine for a QSR or fast-food site?
For high-volume QSR and drive-thru sites, pressurised (air-pump) freezers and twin-twist or high-capacity floor models usually suit best because they deliver more servings per hour. The right choice depends on your peak demand and menu — call 0508 625 677 and a Majors Group New Zealand specialist will match a machine to your throughput.
How many servings per hour can a commercial soft serve machine produce?
Output varies widely by model and configuration, from compact counter units to high-capacity floor freezers built for peak rushes. Rather than rely on a generic figure, tell us your busiest-hour demand and we will recommend a machine with the right headroom — request a quote to get specifics for your site.
What is the difference between gravity and pressurised soft serve machines?
Gravity-fed machines are simpler with fewer parts and produce a denser product, while pressurised machines pump controlled air into the mix for a lighter texture and higher serving counts, which suits high-volume venues. Our team will advise which fits your volume and labour model — get in touch via contact us.
How much does a commercial soft serve machine cost in New Zealand?
Pricing is POA because it depends on configuration, capacity, flavours and whether finance is involved. Contact Majors Group New Zealand on 0508 625 677 for a tailored quote, and ask about equipment finance of up to 100% of a new asset’s purchase price.
What are the power and installation requirements?
Most floor-standing soft serve freezers need a dedicated circuit sized to their peak draw, condenser clearance for ventilation, and water access for water-cooled models. We handle delivery, installation and commissioning nationwide — talk to our team early so your site is ready before the machine arrives.
How much maintenance and cleaning does a soft serve machine need?
Soft serve freezers require regular cleaning and sanitising for food-safety compliance, and heat-treatment models can extend the interval between full teardown cleans. Most issues come from cleaning or mix handling rather than the machine itself, and our technicians and genuine spare parts keep you running — call 0508 625 677.
Can I get one machine that does soft serve, shakes and frozen yoghurt?
Many configurations handle multiple frozen-dessert lines, and you can pair soft serve, frozen yoghurt and slush equipment to build a full menu at one counter. Tell us your menu and we will spec the most efficient combination — request a quote via contact us.
Can Majors Group equip and service a multi-site chain across New Zealand?
Yes. We support repeatable rollouts with standardised equipment, training and service for franchise groups and chains, backed by genuine spare parts and qualified technicians nationwide. Call 0508 625 677 to plan a fleet rollout with your nearest specialist.
Talk to a QSR specialist
Whether you are opening one drive-through or rolling out frozen desserts across your stores, we match the right machines, ingredients, supply and service to your menu and volumes.
Sales & service 0508 625 677