1st soft ice cream machine for up to 100% air incorporation, without levers.

SHAPE

The most innovative producer of SOFT ICE CREAM!

Available in the second half of 2025!

CHOOSE YOUR FLAVOR, YOUR COLOR AND YOUR ICE CREAM SHAPE...
This equipment will be certified by American UL/NSF standards in the first half of 2024

Description

Soft serve ice cream became much more popular after the ice cream kiosk craze at McDonald's, Burger King and other fast food chains around the world.
This is ice cream made fresh in front of the customer, and its great advantage is that it can be served in different places and not just in an ice cream parlor or closed establishment.
Soft ice cream machines do not require knowledge of ice cream formulations, since the mixes are usually found ready-made on the market.
They can also produce AÇAÍ ice cream, yogurt ice cream, milkshakes and shaved ice.
They also do not require the operator to be specialized, which makes it easier to install the equipment in all types of businesses and not just in food outlets.
Many soft machines are installed on the sidewalks of busy streets in the most central areas of cities.
The equipment consists of two vats, one for each flavor, which keep the ice cream mixes refrigerated.
From these tanks, the mixture is conveyed to two cylinders, one for each flavor, where the ice cream is churned and frozen before being extracted in two flavors or a mixed flavor, through valves operated by levers at the front of the machine.
Most soft ice cream production equipment has been using this same concept for decades.
It's easy to distinguish them by the 3 levers aligned on the front, with the side ones serving different flavors and the central one serving the mixed flavor (mixing the ice cream from the two cylinders).
Some new features have appeared in the electronics of these machines, and even so, the functions remain the same as before.
Competition between soft ice cream manufacturers remained solely in tradition, based on “who created the first machine”, or in the introduction of small construction details that added little or nothing to the final result of the ice cream produced.
All the machines never lost their "boxy" appearance and maintained exactly the same construction standards for many years. A metal frame covered with folded sheets, nothing more.
The new SHAPE line is the result of many years of observation and study and has arrived to break the monotony of current soft ice cream production equipment around the world.
The name SHAPE is a reminder of the different ice cream shapes this new equipment is capable of producing, along with several other new features never before seen on the market.
Soft serve ice cream won't just be a swirl in two flavors or a mix. Get ready to surprise your customers with SHAPE's new offerings!

The only SOFT without levers

The first impact of SHAPE in relation to conventional machines is the absence of three levers for extracting the ice cream .
An absolute novelty on the market, you can adjust the ice cream output flow and the desired extraction time.
This means that the operator, after adjusting these two parameters, simply presses a button and the machine dispenses the stipulated amount of ice cream, in enough time to move the cone or cup for a good decoration.
This is done manually in conventional machines, pulling the lever that extracts the ice cream more or less, but the quantity is never the same from one ice cream to another, nor is the decoration time.
At SHAPE, all ice creams come out with exactly the same quantity and the operator can carefully repeat the decorating operation.

The only SOFT with more than 100% air incorporation in the ice cream

It is known that the air incorporated into ice cream provides greater softness and is responsible for what has become known worldwide as SOFT ICE CREAM.
The amount of air inserted into the ice cream varies from 30% of its volume, in machines that do not have an air injection pump, to 70% of its volume in machines that have a pump.
The new SHAPE line is the only one in the world capable of incorporating air above 100%, an absolute first in the sector.
This means that for each liter of mix, 2 liters of quality ice cream can be produced, with very high profitability.
This level of air incorporation is only achieved by machines used in large ice cream companies, such as Kibon and Nestlè. The SHAPE line has developed technologies that enable this same result in smaller-scale soft ice cream machines.

The only SOFT that also produces ice cream in a continuous regime

An unprecedented refrigeration and pumping system allows the equipment to produce ice cream uninterruptedly, enabling the filling of containers and cups for storage and distribution.
SHAPE can be used both for direct sales at commercial points and in the production of industrial ice cream for resale.
A single piece of equipment can now meet two very important needs, generating a significant increase in the company's profitability.

New ice cream designs

You may have noticed that soft serve ice cream comes out of the machine in a twisted star shape, forming a conical design on the cone or cup where it is served.
SHAPE allows the customer to choose different designs for the ice cream extraction method, ranging from macaroni strips, star shapes, squares, thin slices, etc.
Imagine the variety of shapes these designs can create if the machine operator knows how to move the cone or cup differently as the ice cream is extracted.

New ice cream decoration (Optional)

SHAPE can be equipped with an injector for colored syrup threads that follow the ice cream design.
This way, in addition to the option of different formats, it is possible to color the final product with different syrups.
The big news is that you can add fillets to both flavors and also to a mixed flavor. In conventional machines, fillets can only be added to a single flavor.
So, imagine a vanilla and chocolate ice cream mix with green mint-flavored streaks. You can also add streaks to vanilla ice cream, either separately, or to chocolate ice cream, without having to mess with the equipment.
Only SHAPE can do this, with a unique and patented system.
Conventional equipment requires the installation of the colored thread device at the outlet of the desired flavor, that is, if the customer requests another flavor with colored threads, it is not possible to change the position of this device.
That's why the colored fillet option is only offered with vanilla ice cream, and this device is permanently installed at the vanilla ice cream outlet.

New ice cream beat

In conventional machines, ice cream is churned without precise control of consistency and aeration, making it sandy and without the necessary amount of air to make it very soft.
At SHAPE, the force of scraping the ice cream from the walls of the beating cylinder is mechanically controlled and the rotation of the beating cylinder, the hardness of the ice cream and the amount of air injected into it are managed electronically, absolute innovations in the world market.

New tank system for preparing, heating and cooling the ice cream mix

 
SHAPE is equipped with two independent tanks in its upper part that can prepare, heat and cool the mixture, ensuring its complete pasteurization.
Pasteurization eliminates harmful microorganisms and must be carried out every night, during non-commercial periods, for up to 15 consecutive days, without the need to disassemble the machine components daily for cleaning.
Conventional machines without pasteurization need to be disassembled every day for internal cleaning, requiring considerable labor.
With the pasteurization system, SHAPE eliminates this daily work and cleaning is now done only every 15 days.
This represents a big difference in the equipment’s operating cost.
Inside the tanks is a unique agitation system that forces the mixture to pass through a device that cools or heats it.
In conventional machines, refrigeration is carried out through the walls of the tanks, but this causes ice to form in them, especially when they are not completely full, resulting in melting and changes to the composition of the mixture.
At SHAPE, this device immersed in each tank cools or heats the mixture, completely eliminating the serious problem of ice formation.
The mixture is constantly stirred and kept at the point of production, also preventing the separation of the ingredients.
They can be equipped with a water spray inside, making the cleaning process at the end of the day much easier.

New tank lid

Designed with a curved and inclined shape, the SHAPE tank lid is made of tempered and heated glass to prevent the formation of moisture droplets.
In conventional machines, the tank lids are cold and flat, causing the moisture formed on their walls to drip into the mixture and alter its composition throughout the day of use.
In addition, the new SHAPE cover works as thermal insulation for very hot places or places with partial sunlight.

New cabinet in front of the machine

Soft ice cream machines need to have their parts disassembled and sanitized at predetermined periods of time.
Furthermore, these parts must be stored in a dry, safe place and can only be reassembled into the equipment just before production begins, to prevent the formation of mold and other hygienic problems.
In conventional machines, this storage is done outside the equipment, usually in nearby cabinets, most of the time without the necessary hygiene requirements.
The SHAPE line comes equipped with a front cover that has a 100% sanitary cabinet behind it where these pieces can be stored and fixed separately, with complete safety and hygiene.
This lid also allows you to place a sticker with the company logo or desired artwork, making the equipment and your business much more attractive.

New cleaning system

In conventional machines, the water used to clean the tanks can only flow through the ice cream churning cylinders.
In the SHAPE line, the tanks can be washed separately from the cylinders.
Likewise, the ice cream churning cylinders can be washed separately from the vats where the mixture is prepared.
Any drops of ice cream or excess ice cream from the extraction process can be automatically washed away with a water spray positioned at the ice cream outlet.

Absolutely innovative design

The SHAPE line represents the end of “boxy” looking machines.
This ends the idea that the machine needs to be covered in decorations and advertising signs so that it is not visible, since its appearance is ugly, clumsy and unhygienic.
With an integral cabinet made of special fiberglass in various colors, light and resistant, it has side covers made of stainless steel without bends and screws, eliminating points of accumulation of residue.
These plates are placed on rubber profiles to eliminate any noise and allow the equipment to be washed even with water jets.
There are no grilles or difficult-to-clean side ventilation windows. Air is drawn in from the bottom of the machine and expelled from the rear by a single high-performance fan.
Its panel is made of tempered and customizable glass, with “soft touch” buttons and a graphic display that shows the complete operation of the equipment.
It is the only machine that can be washed completely with a water jet.
 
Profit Express Ice Cream

100ml Cone

Sale R$ 2.00

Cost R$ 0.50

Sundae 175ml

Sale R$ 5.00

Cost R$ 1.00

Milkshake 250ml

Sale R$ 7.00

Cost R$ 1.50
Calculate your MONTHLY PROFIT, good commercial points sell more than 200 Ice Creams a day, some reach 1,000 Ice Creams.
Values and numbers subject to change according to the structure, marketing and strategy applied by the entrepreneur.
 

Shape 4P - 4 Compressors, the only one without Levers

Retail = Express Ice Cream.
Wholesale = Ice Cream in Portions.
Serve queues: High production of up to 600 cones per hour on the sides, up to 1,000 in mixed.
Trust: Warranty of up to 12 months, nationally produced in Santo André - SP, with INMETRO.
Variety: Two flavors + mixed with the option of colored topping fillets (even in the mixed). Economy: Cone extraction quantity adjustable by time, no levers = no waste, no operator effort.
Easy Cleaning: Pasteurization in the tanks allows washing every 15 days (optional).
Best Ice Cream: with air pump, creamier ice cream with greater profit, up to 110% air incorporation, 1 liter of syrup yields up to 2 liters of the best ice cream.

Values
Shape 4P - High Production, Wholesale and Retail Ice Cream.

Serve queues : up to 600 cones per hour on the sides, up to 1,000 in mixed.
Best Ice Cream: Piston air pump, up to 110% air injection.
Easy Cleaning: with pasteurization, allows washing every 15 days, without levers.
3 machines in 1: Wholesale and Retail, Pasteurization, 2 18 liter tanks, 2 independent 3 liter cylinders, 4 compressors.
Various formats: nozzle format change system on the panel, for up to 4 different nozzles.
*EQUIPMENT FOR INDUSTRIAL USE