Omega OSD20 Fresh Double Chamber 3-Gallon Bowl Drink Dispenser, in Black/Stainless Steel

A commercial granita machine freezes a sugary liquid base, scrapes ice crystals off the bowl wall, and serves a slushy or granita drink on demand. Cafes, convenience stores, ice cream shops, hotel pool decks, fairs, concession stands, and food trucks use them on the menu. Drinks served include frozen lemonade, slush, slushies, granita, frozen coffee, frozen margaritas, and frozen cocktails. The same equipment is also called a commercial slush machine, commercial slushie machine, commercial slushy machine, or commercial frozen drink machine.

The right commercial granita or slush machine depends on three things: number of flavors offered, daily drink volume, and counter footprint. Single-bowl machines pour one flavor and suit small cafes, food trucks, or pop-up concession. Double-bowl machines pour two flavors side-by-side and fit most mid-volume cafes and convenience stores. Triple-bowl machines pour three flavors at once for high-traffic venues that need flavor variety. Catalog bowl capacities run from 3 to 9.6 gallons total, with sizes from 7 to 26 inches wide on 115V single-phase power.

Every commercial granita and slush machine in this collection is built for daily commercial use with stainless steel construction, pourover bowl designs, and refrigeration sized for foodservice workloads. Common configurations, buying guidance, and frequent buyer questions follow below.

Common Types and Configurations

• Single bowl granita / slush machine: Pours one flavor. Catalog units run 3 to 3.2 gallons per bowl, 7 to 11 inches wide. Suited to small cafes, food trucks, pop-up concession, and venues that run one signature frozen drink.
• Double bowl granita / slush machine: Pours two flavors side-by-side. Catalog units run 5.2 to 6.4 gallons total, 15 to 19 inches wide. Fits most mid-volume cafes, convenience stores, and ice cream shops where two flavors handle daily demand.
• Triple bowl granita / slush machine: Pours three flavors at once. Catalog units run 7.8 to 9.6 gallons total, 23 to 26 inches wide. Suited to high-traffic convenience stores, fairs, concession stands, and hotel pool decks where flavor variety drives sales.
• Pourover bowl design: Operator pours pre-mixed liquid base in the top of the bowl, the chiller freezes and scrapes the slush continuously, and the spigot pulls drinks off the front. Standard across most catalog units.
• Magnetic drive auger: The mixing auger spins on a magnetic coupling rather than a direct shaft. Cuts moving parts, reduces seal wear, and simplifies cleaning between flavor changes. Standard on Ugolini units in this catalog.
• Digital control and display: Programs brix, viscosity, and night mode. Holds drink quality through long open hours and reduces freezing-too-hard problems overnight. Available on the larger pourover units.

What to Look at Before You Buy

• Daily drink volume: Match bowl capacity to peak demand. A single 3-gallon bowl pours roughly 50 to 100 drinks per refill, depending on cup size. A triple 9-gallon machine refills less often and serves heavy weekend or fair-day demand without operator interruption.
• Number of flavors: Single bowl for one drink. Double for sweet/sour pairs (lemonade + cola slush, or red + blue). Triple for convenience stores and concession that draw repeat customers wanting variety. Adding a bowl adds counter footprint and refrigeration load.
• Counter footprint: Catalog units run 7 inches wide for a single-bowl up to 26 inches for a triple. Confirm counter depth, height clearance for the bowl lid, and overhead room before ordering.
• Pourover vs sealed bowl: Pourover bowls let the operator top off the liquid base on the fly. Sealed bowls hold pressure for finer ice texture but cost more and need more cleaning. Catalog is mostly pourover.
• Magnetic drive vs direct drive: Magnetic drive (Ugolini in this catalog) reduces moving parts and seal wear. Direct drive is simpler and lower cost. Both work for daily commercial use.
• Manual vs digital controls: Manual controls are the lower-cost option for venues that run a fixed product. Digital controls program brix, viscosity, and night mode for venues with long open hours.
• Power and venue: Catalog units run on 115V single-phase. Confirm a dedicated counter outlet, especially for the triple-bowl units. Outdoor concession needs weather protection between events.
• Cleaning access: Removable bowls, lids, and augers matter for daily wash-down. Magnetic drive units clean faster because the auger lifts off without breaking a sealed shaft.

Frequently Asked Questions

What is a commercial granita and slush machine used for?

A commercial granita or slush machine produces a continuous supply of frozen sugary drinks. The bowl chills a liquid base while a rotating auger scrapes ice crystals off the bowl wall, producing slush or granita texture. Cafes use them for frozen lemonade and frozen coffee. Convenience stores use them for cherry, blue raspberry, and cola slush. Ice cream shops add them to extend the cold-treat menu. Hotel pool decks and fairs use them for frozen margaritas and frozen cocktails. Concession stands and food trucks use them as a high-margin, low-labor menu item.

What is the difference between a granita machine and a slushie machine?

A granita machine and a slushie machine use the same mechanical principle: a refrigerated bowl with a rotating auger that scrapes ice off the chilled wall. The difference is product positioning. Granita is the Italian-style dessert drink, served slightly thicker with a finer ice texture, often coffee or fruit-based. Slushie is the US convenience-store and concession-stand product, typically thinner, brighter colored, and served with a straw. Catalog units in this collection serve both products. The same machine, the same control settings, and the same base mix work for either menu category.

What size commercial slush machine do I need (1, 2, or 3 bowl)?

Match bowl count to your flavor program and peak volume. A single-bowl machine suits food trucks, pop-up concession, and small cafes running one frozen drink at 50 to 100 drinks per refill. A double-bowl machine suits most cafes, convenience stores, and ice cream shops running a sweet/sour pair at 100 to 300 drinks per day. A triple-bowl machine suits high-traffic convenience stores, concession stands, hotel pool decks, and fairs running 300 drinks and up, where variety drives repeat sales. Counter footprint scales with bowl count: 7 to 11 inches for single, 15 to 19 inches for double, 23 to 26 inches for triple.

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Omega is recognized for its precision-engineered juicing systems, widely used in commercial kitchens, juice bars, and institutional foodservice. Known for reliable performance under daily demand, Omega’s masticating and centrifugal juicers are built with commercial operators in mind, prioritizing ease of cleaning, component durability, and consistent output quality. The brand offers strong support for service and replacement parts, making it a practical choice for high-volume environments. With a reputation built over decades and a portfolio that includes NSF-certified models, Omega remains a trusted name in back-of-house beverage prep across the industry.