The main difference between gravity-fed and pressure-fed soft serve machines lies in how the mix gets delivered to the freezing chamber and how much air gets incorporated, affecting the final product’s texture and taste.

Gravity Fed Soft Serve Ice Cream Machine

• Simpler Design: Relies on gravity to pull the mix down, making them typically cheaper.
• Denser Product: Less air gets incorporated (around 40-45%), resulting in a denser, more intense flavor.
• Lower Overrun: Overrun refers to the amount of air whipped into the mix. Lower overrun means less airy product, potentially giving you more servings per container.
• Considerations:
  • Better for low-volume businesses or occasional use.
  • May require a higher quality mix to achieve good texture.

Pressure Fed Soft Serve Ice Cream Machine

• More Control: Uses pumps to move the mix, allowing for more control over overrun.
• Creamier Product: More air creates a lighter, airier texture often associated with soft serve.
• Higher Overrun: More air translates to more servings per container, potentially increasing profit margins.
• Considerations:
  • More expensive than gravity-fed machines.
  • Better for high-volume businesses or those needing consistent overrun.

Choosing Between Them:

• Cost: Gravity-fed is cheaper upfront.
• Volume: Gravity-fed for low volume, pressure-fed for high volume.
• Product: Gravity-fed for denser texture, pressure-fed for creamier texture.
• Sales Method: Gravity-fed if selling by weight, pressure-fed if selling by volume.