Exploring Ice Cream Making Machine In Zimbabwe: Composition, Grades, and Industrial Uses

Types of Ice Cream Making Machines in Zimbabwe

Ice cream making machines have become increasingly popular in Zimbabwe, serving both commercial enterprises and home users. With growing demand for artisanal and mass-produced frozen desserts, choosing the right machine is essential for quality, efficiency, and profitability. This guide explores the most common types of ice cream machines available and their ideal applications in the Zimbabwean market.

Commercial Ice Cream Machine

Designed for high-volume production, these machines are the backbone of large ice cream parlors, restaurants, and dairy processing units across Zimbabwe.

Advantages

• High production capacity
• Smooth, premium consistency
• Self-contained freezing system
• Versatile (soft serve, hard ice cream, gelato)
• Advanced mixing and freezing technology

Limitations

• High initial investment
• Larger space requirement
• Higher energy consumption
• Requires skilled operation and maintenance

Best for: Large cafes, ice cream shops, hotels, and industrial producers in Harare, Bulawayo, and other urban centers

Batch Freezer

A flexible solution for small to medium-scale producers, allowing full control over flavor, texture, and mix-ins during the freezing process.

Advantages

• Customizable flavors and textures
• Ideal for artisanal ice creams
• Perfect for adding fruits, nuts, and chocolate chunks
• Suitable for gelato, sorbet, and dairy-free options
• Easier to manage for startups

Limitations

• Slower production (batch-by-batch)
• Lower output compared to continuous systems
• Requires manual monitoring

Best for: Boutique ice cream makers, bakeries, and small businesses focusing on premium, handcrafted products

Soft Serve Ice Cream Machine

Specialized for producing soft serve ice cream with a creamy, smooth texture, served directly from the machine into cones or cups.

Advantages

• Instant serving capability
• Popular with customers for its creamy texture
• Multiple flavor options (single or dual dispensers)
• Can create swirled or layered treats
• High customer appeal in fast food and kiosks

Limitations

• Limited to soft serve consistency
• Not suitable for hard ice cream storage
• Requires constant power and cooling

Best for: Street vendors, food trucks, amusement parks, and quick-service restaurants in shopping malls and tourist areas

Home Ice Cream Machine

Compact and user-friendly machines designed for personal or small entrepreneurial use, perfect for home bakers and micro-businesses.

Advantages

• Affordable and portable
• Easy to operate and clean
• Ideal for experimenting with recipes
• Uses similar freezing technology as commercial models
• Great for starting a small side business

Limitations

• Small batch sizes
• Limited production capacity
• Less durable than commercial units
• May require pre-chilling (in non-self-freezing models)

Best for: Home use, hobbyists, and entrepreneurs launching small-scale ice cream ventures in local communities

Continuous Freezer

Used in large-scale manufacturing facilities, this machine continuously mixes and freezes ice cream, delivering a steady output without batching.

Advantages

• High-volume, uninterrupted production
• Consistent texture and quality
• Highly efficient for mass production
• Automated process reduces labor costs
• Direct transfer to packaging or storage

Limitations

• Very high cost and complex installation
• Only suitable for large manufacturers
• Requires significant space and infrastructure
• Less flexibility in flavor changes

Best for: Industrial dairy processors and large ice cream brands producing for national distribution

Machine Type	Production Scale	Texture & Quality	Flexibility	Best Use Case in Zimbabwe
Commercial Ice Cream Machine	High	Premium, smooth	High (multi-type output)	Restaurants, large parlors, hotels
Batch Freezer	Medium	Customizable, artisanal	Very High	Boutique shops, gelato makers
Soft Serve Machine	Medium-High	Creamy, soft texture	Moderate (flavor swirls)	Fast food, kiosks, events
Home Ice Cream Machine	Low	Good (varies by model)	High (recipe control)	Home use, small startups
Continuous Freezer	Very High	Consistent, uniform	Low	Industrial production, brands

Expert Tip: In Zimbabwe’s variable power supply environment, consider investing in a machine with energy-saving features or pair your unit with a stabilizer and backup power system to prevent damage during outages.

Market Insight: Demand for soft serve and artisanal gelato is rising in urban areas like Harare and Mutare. Entrepreneurs can leverage batch freezers or compact commercial machines to meet this trend affordably.

Industrial Applications of Ice Cream Making Machines in Zimbabwe

Ice cream making machines have become increasingly popular across Zimbabwe’s food and beverage industry, offering versatile, profitable, and customer-friendly solutions. From urban centers like Harare and Bulawayo to rural festivals and mobile vendors, these machines are transforming how frozen treats are produced and consumed. Their adaptability makes them ideal for a wide range of commercial and social applications, supporting entrepreneurship, enhancing customer experiences, and meeting seasonal demand.

Vending Machines: Automated Retail for High-Traffic Zones

In Zimbabwe, vending machines equipped with integrated ice cream dispensers are gaining traction in shopping malls, transport hubs, universities, and tourist sites such as Victoria Falls and Great Zimbabwe. These self-service units eliminate the need for staffing while operating 24/7, making them cost-effective for entrepreneurs and businesses.

Modern vending machines offer temperature-controlled compartments and touch-screen interfaces, allowing customers to select flavors, portion sizes, and even add-ons like sprinkles. Their compact design and low maintenance requirements make them perfect for locations with limited space and high foot traffic.

Additionally, solar-powered models are being explored to address electricity reliability issues, ensuring uninterrupted service even during load-shedding periods.

Nightclubs and Entertainment Venues: Elevating the Nightlife Experience

Zimbabwean nightclubs and lounges in cities like Harare and Mutare are using ice cream machines to craft innovative frozen cocktails and dessert pairings. Machines that produce soft-serve or gelato bases are combined with local spirits such as cane rum or Amarula to create signature treats like “Baobab Boozy Swirl” or “Mopane Worm Chocolate Crunch.”

These offerings not only differentiate venues from competitors but also extend customer dwell time. Patrons enjoy interactive dessert stations where they can customize their treats, enhancing engagement and social media appeal. The novelty of ice cream cocktails appeals particularly to younger demographics, boosting sales during peak hours.

Backyard Parties and Private Events: Personalized Hospitality

For social hosts and event planners, portable ice cream machines have become a sought-after addition to backyard parties, birthdays, and weddings. These units allow for real-time production of fresh, customized ice cream using local ingredients like mango, guava, or peanut butter.

The interactive nature of on-site ice cream making turns dessert time into a memorable experience. Guests can watch the churning process and choose their flavors and toppings, fostering conversation and enjoyment. Moreover, hosts can accommodate dietary preferences—offering dairy-free, sugar-free, or vegan options—making the treat inclusive for all guests.

Special Events and Festivals: Cooling Treats for Outdoor Gatherings

Festivals, agricultural shows, music concerts, and community markets across Zimbabwe increasingly feature ice cream machines as a key food service component. In hot climates—particularly during the summer months—ice cream provides instant refreshment and boosts vendor revenue.

Event organizers partner with mobile vendors or cooperatives to set up temporary kiosks with ice cream machines, often branding them with vibrant designs and promoting local flavors. For example, at the Harare International Festival of the Arts (HIFA), vendors have introduced “Zambezi Lime Swirl” and “Sadza Ice Cream Bites,” blending tradition with innovation.

These machines are typically compact, easy to transport, and powered by generators or solar inverters, ensuring reliable operation in off-grid locations.

Ice Cream Trucks and Carts: Mobile Entrepreneurship on the Rise

Ice cream trucks and pushcarts are among the most visible and widespread users of ice cream machines in Zimbabwe. These mobile units bring frozen treats directly to neighborhoods, schools, and business districts, offering affordability and convenience.

Equipped with built-in freezers and churning machines, these vehicles serve soft-serve, swirls, cones, and cups with customizable toppings. Popular variations include “Chikanda Swirl” (a peanut and orchid root-inspired flavor) and “Cola & Cream,” which appeals to youth markets.

Operators often use branded music jingles and colorful lighting to attract attention. The mobility of these units allows vendors to follow demand patterns—positioning near schools after class or at sporting events—maximizing sales potential with minimal overhead.

Holiday and Commercial Promotions: Seasonal and Branded Campaigns

Businesses across Zimbabwe leverage ice cream machines during holidays and promotional campaigns to launch limited-edition flavors and branded experiences. During Christmas, vendors create festive treats like spiced eggnog ice cream, gingerbread swirls, or candy cane crunch.

Corporations also use ice cream machines for marketing. Beverage companies may launch a new soda flavor by pairing it with a complementary ice cream variant at launch events. Similarly, banks or telecom providers use branded ice cream carts during customer appreciation days, distributing free samples to build goodwill and visibility.

This application turns ice cream into a dynamic marketing tool—delicious, shareable, and highly engaging on social media platforms.

Application	Key Benefits	Popular Locations in Zimbabwe
Vending Machines	24/7 operation, low labor cost, high efficiency	Shopping malls, universities, airports
Nightclubs	Unique offerings, increased customer engagement	Harare, Bulawayo, Mutare nightlife districts
Backyard & Private Events	Customization, guest interaction, dietary flexibility	Residential areas, event halls
Festivals & Outdoor Events	Seasonal demand, high foot traffic, cultural fusion	HIFA, agricultural shows, public parks
Ice Cream Trucks/Carts	Low startup cost, mobility, direct-to-consumer sales	Urban neighborhoods, schools, tourist spots
Holiday & Promotional Events	Branding opportunities, limited-time excitement	Cities during festive seasons, corporate events

Emerging Trends and Future Outlook

Solar-Powered Units: With frequent power outages, vendors are adopting solar-charged freezers and low-energy ice cream machines to maintain operations.

Local Flavor Innovation: Chefs and entrepreneurs are experimenting with indigenous ingredients—such as marula, baobab, and traditional porridge bases—to create uniquely Zimbabwean frozen desserts.

Franchise Opportunities: Small-scale ice cream vending is becoming a viable franchise model, especially for youth and women-led cooperatives supported by microfinance programs.

Digital Integration: Newer machines include QR code ordering, cashless payments, and remote monitoring for inventory and maintenance alerts.

Sustainability Focus: Biodegradable cones, recyclable packaging, and energy-efficient models are being introduced to meet eco-conscious consumer demands.

Important: While ice cream machines offer significant business potential, success depends on proper maintenance, hygiene standards, and access to reliable cold storage. Entrepreneurs should invest in training, quality ingredients, and durable equipment. Additionally, compliance with local health regulations and vendor licensing is essential for long-term sustainability in Zimbabwe’s growing frozen dessert market.

Product Specification & Features

Understanding the specifications and features of an ice cream machine is essential for selecting the right model that meets your production needs, quality expectations, and operational environment. Whether you're operating a small café or a high-volume dessert shop, the right machine can significantly impact product consistency, efficiency, and customer satisfaction.

Capacity

The capacity of an ice cream machine determines how much product it can produce within a given time—typically measured in quarts or liters per hour. This is one of the most critical factors when matching a machine to your business size and demand.

• Commercial machines: Designed for high-volume output, often producing 10–30+ quarts per hour, ideal for restaurants, amusement parks, and busy gelaterias
• Home-use models: Typically produce 1–4 quarts per batch, suitable for personal or small family use
• Soft serve vs. batch freezers: Soft serve machines continuously dispense product, while batch freezers require freezing cycles (usually 15–30 minutes per batch)
• Throughput considerations: Peak hour demand should dictate minimum capacity requirements to avoid service delays

Pro insight: Oversizing slightly allows room for growth and reduces strain on the machine during busy periods.

Texture and Consistency Control

Texture is a defining characteristic of premium ice cream, and modern machines offer varying levels of control over smoothness, creaminess, and air content (overrun).

• Overrun management: Commercial machines allow adjustment of air incorporation (typically 20–60%), affecting richness and mouthfeel
• Temperature precision: Advanced models maintain consistent freezing temperatures for uniform texture without ice crystal formation
• Agitation technology: Dual-beater systems and variable-speed dashers ensure even churning and prevent separation
• Programmable settings: Digital controls enable preset recipes for repeatable results across shifts

Quality tip: Machines with slow-freeze technology often yield creamier results by minimizing ice crystal size.

Ingredients Versatility

The flexibility of an ice cream machine to handle various bases and formulations is crucial for businesses offering diverse menu options or catering to dietary preferences.

• Soft serve machines: Mix and serve in real-time, ideal for milk-based, non-dairy, or low-fat options with instant dispensing
• Batch freezers: Best for traditional hard ice cream, gelato, sorbet, and frozen yogurt with full freezing cycles
• Dairy alternatives: Look for models compatible with almond, oat, coconut, or soy bases, which may require different freezing profiles
• Flavor infusion: Some machines support continuous flavor injection or mix-in addition during churning

Menu expansion: Machines with wide ingredient compatibility allow for seasonal flavors, vegan options, and allergen-free offerings.

Machine Type Comparison

Machine Type	Best For	Texture Output	Production Speed
Soft Serve Machine	Fast service, cones, sundaes	Creamy, soft, 30–45% overrun	Continuous flow
Batch Freezer (Hard Ice Cream)	Gelato, premium scoops, artisanal flavors	Dense, rich, 15–25% overrun	15–30 min per batch
Combi Machine	Businesses needing both soft and hard serve	Dual functionality	Variable, mode-dependent
Counter-Top Home Model	Personal use, small batches	Variable, often less consistent	30–60 min per batch

How To Use an Ice Cream Machine

Proper operation ensures consistent quality, food safety, and equipment longevity. Follow these steps for optimal results:

1. Prepare the Ice Cream Base

   Combine high-quality ingredients—such as cream, milk, sugar, stabilizers, and flavorings—according to your recipe. Heat the mixture (if required) to pasteurize and fully dissolve components. Chill thoroughly (ideally overnight) to improve texture and freezing efficiency.

2. Pour the Mixture into the Machine

   For batch freezers and soft serve machines with a hopper, carefully pour the chilled base into the feeding reservoir. Avoid overfilling to prevent spillage during churning. Commercial models often include level indicators for precise loading.

3. Turn on the Machine

   Power on the unit and initiate the freezing cycle. Settings vary by model—some require manual timer setup, while digital units have preset programs. Ensure the dasher is rotating before adding the mixture to prevent motor strain.

4. Monitor the Freezing Process

   Observe the consistency as the mixture thickens. Most machines signal completion with an automatic shutoff or alarm. For custom textures, manually stop the cycle when desired thickness is achieved. Add mix-ins (nuts, fruits, candies) during the last 1–2 minutes of churning for even distribution.

5. Serve or Store the Ice Cream

   For soft serve, dispense immediately into cones or cups. For hard ice cream, transfer to airtight containers and harden in a blast freezer or deep freeze for 2–4 hours before scooping. Proper storage prevents ice crystal formation and maintains freshness.

Best Practice: Always follow the manufacturer’s recommended mix temperature and viscosity guidelines. Using improperly chilled or overly thick bases can lead to poor texture or machine damage.

Maintenance and Repair

Regular maintenance extends the life of your ice cream machine, ensures food safety, and maintains consistent product quality. Neglecting care can lead to costly repairs and downtime.

• Daily Maintenance

  After each use, disassemble removable parts (dasher, cylinder, hopper) and clean with food-safe detergent. Inspect for unusual vibrations, grinding noises, or leaks, which may indicate mechanical issues. Wipe down exterior surfaces and sanitize contact areas to comply with health regulations.

• Repair Process

  In the event of a major malfunction—such as compressor failure, electrical faults, or motor issues—do not attempt DIY repairs. Commercial ice cream machines contain complex refrigeration systems and safety components. Contact certified technicians or the manufacturer’s service network to avoid voiding warranties or creating hazards.

• Preventive Maintenance

  Schedule professional servicing every 6–12 months, depending on usage. This includes checking refrigerant levels, inspecting seals, lubricating moving parts, and calibrating temperature sensors. Always use genuine OEM spare parts to ensure compatibility and performance integrity.

Longevity Tip: Implement a maintenance log to track cleaning schedules, part replacements, and service dates. This documentation helps identify recurring issues and supports warranty claims.

Professional Recommendation: When selecting an ice cream machine, prioritize reliability and service support over initial cost. Machines from reputable brands often come with better technical support, longer warranties, and easier access to replacement parts. For startups, consider leasing or purchasing refurbished commercial units from trusted suppliers to balance budget and performance.

Quality and Safety Considerations for Ice Cream Machines

Ensuring the quality and safety of ice cream production is essential for protecting consumer health, complying with regulations, and maintaining operational efficiency. This guide outlines key safety and quality standards that operators should follow when using ice cream machines, with a focus on food safety, energy efficiency, maintenance protocols, and warranty protections. Adhering to these practices not only reduces the risk of contamination and equipment failure but also enhances product consistency and long-term cost savings.

Safety Reminder: Always follow manufacturer guidelines and local health regulations when operating and maintaining ice cream machines. Improper handling or neglecting safety protocols can lead to foodborne illness, equipment damage, or regulatory penalties.

Food Safety Regulations

Compliance with food safety regulations is critical for any food service operation involving ice cream machines. Machines designed to meet these standards incorporate features that support proper sanitation, such as smooth, non-porous surfaces, easy-to-disassemble components, and sealed electrical parts to prevent moisture ingress.

Operators must also enforce strict employee hygiene practices—including handwashing, glove use, and clean uniforms—to minimize the risk of cross-contamination. Ice cream machines that meet recognized food safety standards significantly reduce the likelihood of microbial contamination, ensuring safer products for consumers and helping businesses avoid costly fines, shutdowns, or reputational damage.

Energy Efficiency

Modern ice cream machines increasingly incorporate energy-efficient technologies as part of broader safety and sustainability initiatives. Energy efficiency is not only an environmental concern but also a practical measure that contributes to operational safety by reducing overheating risks and electrical strain.

Using energy-efficient models helps lower electricity consumption, which directly reduces utility costs—especially important in regions like Zimbabwe where power supply can be inconsistent and expensive. Additionally, these machines contribute to environmental protection by minimizing greenhouse gas emissions associated with energy generation. Look for units with energy-saving modes, high-efficiency compressors, and insulated freezing chambers to maximize performance while minimizing environmental impact.

Regular Inspections and Maintenance

To ensure consistent performance and safety, ice cream machines should undergo routine inspections and scheduled maintenance. This includes checking for wear and tear, cleaning internal components, verifying refrigerant levels, and testing electrical connections.

In Zimbabwe’s varying climate conditions, regular servicing is even more crucial to prevent breakdowns caused by dust, humidity, or voltage fluctuations. Preventive maintenance not only extends the lifespan of the equipment but also ensures optimal freezing temperatures and smooth operation, reducing the risk of mechanical failures that could compromise food safety or service quality.

Hazard Analysis and Critical Control Points (HACCP)

HACCP is a globally recognized food safety management system designed to identify, evaluate, and control hazards throughout the food production process. Ice cream machines that align with HACCP principles are engineered to support critical control points such as time, temperature, and ingredient handling.

These machines often include built-in temperature monitoring systems, automatic shut-offs, and alarms to alert operators if unsafe conditions arise. By integrating HACCP-compliant equipment into your workflow, you can ensure consistent product safety, streamline regulatory compliance, and enhance consumer trust in your brand.

Warranty Protection and Safety Features

Many manufacturers offer warranty coverage for specific safety features built into ice cream machines, such as emergency shut-off switches, protective housing, overload protection, and tamper-resistant designs. These features safeguard both the equipment and the operator, reducing the risk of injury or costly malfunctions.

A valid warranty can significantly reduce long-term ownership costs by covering repairs or replacements due to manufacturing defects. To maintain warranty eligibility, operators must follow recommended usage, cleaning, and maintenance procedures. Always keep service records and register your equipment with the manufacturer to ensure full protection.

Safety Feature	Benefits	Common Compliance Standards	Maintenance Tips
Sanitary Design	Reduces bacterial growth and cross-contamination	NSF/ANSI 18, ISO 22000	Disassemble and clean daily; inspect gaskets weekly
Energy-Efficient Systems	Lowers operating costs and environmental impact	Energy Star, IEC 62301	Check compressor performance monthly; clean condenser coils
HACCP Integration	Ensures real-time hazard control and traceability	Codex Alimentarius, FDA Food Code	Calibrate sensors quarterly; log temperature data
Emergency Shut-Off	Prevents overheating and electrical hazards	IEC 60335-2-24, UL 197	Test monthly; ensure unobstructed access
Warranty-Covered Components	Reduces repair costs and downtime	Manufacturer-specific policies	Follow service schedule; use authorized technicians

Expert Tip: Develop a comprehensive maintenance checklist tailored to your ice cream machine model and operating environment. Schedule weekly cleanings, monthly inspections, and annual professional servicing to ensure ongoing compliance, safety, and peak performance—especially in high-demand or variable climate settings like Zimbabwe.

Best Practices Summary

• Choose ice cream machines certified to meet international food safety and energy efficiency standards
• Train staff on proper hygiene, sanitation, and machine operation procedures
• Implement a preventive maintenance schedule to avoid unexpected breakdowns
• Integrate HACCP principles into daily operations for proactive hazard control
• Keep warranty documentation and adhere to manufacturer maintenance requirements
• Monitor energy usage and optimize machine placement for ventilation and cooling efficiency

By prioritizing quality and safety in every aspect of ice cream machine operation, businesses can protect public health, comply with regulations, reduce operational costs, and deliver a consistently excellent product. Investing in safe, efficient, and well-maintained equipment is not just a regulatory requirement—it's a foundation for long-term success in the food service industry.

Frequently Asked Questions About Ice Cream Making Machines

Q1: What is the average lifespan of an ice cream making machine?

The average lifespan of an ice cream making machine largely depends on its usage frequency, operating environment, and the level of maintenance performed. With proper care, most commercial and high-quality residential machines can last between 10 to 15 years.

• Commercial Units: Machines used in high-volume settings (e.g., ice cream shops, restaurants) may experience more wear and tear, potentially reducing their effective lifespan to 8–12 years without diligent maintenance.
• Residential Models: Home-use machines, when operated occasionally and cleaned thoroughly after each use, often reach or exceed the 15-year mark.
• Maintenance Tips: Regular cleaning, timely replacement of worn seals and gaskets, lubrication of moving parts, and professional servicing every 1–2 years can significantly extend machine longevity.

Investing in routine maintenance not only ensures consistent product quality but also protects your investment by preventing premature breakdowns.

Q2: What is the biggest factor that affects the price of ice cream making machines?

The primary factor influencing the cost of ice cream making machines is their size and production capacity. Larger machines designed for high-volume output typically come with advanced features, robust construction, and greater energy requirements—all contributing to higher pricing.

• Small Batch Machines (1–2 quarts): Ideal for home kitchens or small cafes; typically range from $100 to $500.
• Medium Capacity Units (4–8 quarts): Suitable for mid-sized dessert shops; priced between $1,500 and $5,000.
• Industrial-Grade Machines (10+ quarts/hour): Used in large-scale production facilities; can cost anywhere from $10,000 to over $50,000 depending on automation, cooling efficiency, and brand.

Additional cost drivers include refrigeration type (air-cooled vs. water-cooled), build material (stainless steel vs. plastic), level of automation, and brand reputation. While initial costs may be high for commercial models, they offer faster churn times, consistent texture, and better temperature control—key for professional results.

Q3: Are ice cream making machines good for making other frozen desserts?

Yes, many ice cream making machines are versatile enough to produce a variety of frozen desserts beyond traditional ice cream, including gelato, sorbet, frozen yogurt, and even soft serve. However, optimal results often depend on using the right type of machine tailored to the dessert’s specific requirements.

• Gelato: Requires slower churning and slightly warmer temperatures than ice cream. Dedicated gelato machines provide precise control over these variables for a denser, silkier texture.
• Sorbet: Can usually be made in standard ice cream makers, especially batch freezers with adjustable dasher speeds. No dairy content means less risk of fat separation.
• Frozen Yogurt: Needs consistent bacterial cultures and controlled freezing; some machines include yogurt-specific programs.
• Soft Serve: Typically requires a continuous-flow machine with built-in refrigeration and dispensing mechanisms—different from batch freezers used for hard ice cream.

While multi-purpose machines exist, specialized equipment generally delivers superior consistency, texture, and flavor development for each dessert type.

Q4: Do ice cream making machines require special electrical connections?

Yes, especially in commercial environments, ice cream making machines often require special electrical setups. Most large-capacity or continuous-use models operate on a three-phase power supply, which provides stable, high-efficiency power for heavy-duty compressors and motors.

• Commercial Machines: Typically require 208V or 240V three-phase power, which is standard in many commercial kitchens but not available in typical residential settings.
• Residential Models: Usually designed for standard 120V single-phase outlets, making them plug-and-play for home users.
• Installation Considerations: Always check the machine’s voltage, amperage, and phase requirements before purchase. Installing a three-phase circuit may involve additional electrical work and permits.
• Generator Compatibility: Three-phase equipment generally cannot run on standard backup generators, which are often single-phase—important for businesses in areas with unreliable power.

To avoid compatibility issues, always consult the manufacturer’s specifications and involve a licensed electrician when setting up commercial-grade ice cream equipment.