TELME has ten new models that are perfect for making soft serve ice cream, frozen yoghurt, and acai, including compact countertop units ideal for cafés, or high-volume floor-standing machines for busy dessert bars.
Here’s what you need to know about the TELME Soft range, how to choose the right configuration, and why soft serve offers such strong profit potential for Australian businesses.
What makes soft serve, frozen yoghurt & acai so profitable?
All three products share the same advantage: low ingredient costs with strong selling prices.
Soft serve uses powder-based mix that keeps your cost per serve minimal. You’re spending cents to make what you sell for several dollars, which is why the profit margins often sit around 70% to 80%.
Frozen yoghurt runs on similar economics, and the self-serve model (which the TELME Soft machines are perfect for) means less staff time per customer.
Acai bowls cost a bit more to make but sell at premium prices, and acai is everywhere right now. Health-conscious customers are willing to pay more, and you’re tapping into the breakfast and lunch crowd that soft serve alone wouldn’t reach.
The equipment is simpler, too. Making gelato requires at least a pasteuriser and a batch freezer. With soft serve, you just need one machine. Mix goes in, delicious product comes out. No aging overnight, no switching between processes.
The TELME Soft range: Professional vs Top Level
Key features of TELME’s soft serve machines include:
- Monoblock hopper design: the tank is formed as one piece with the machine’s top, eliminating cracks and edges where bacteria could grow
- Silicone lid: folds back without removal for faster cleaning and refilling
- Independent dual refrigeration on two-flavour models: each flavour maintains its own temperature, so chocolate stays consistent even when vanilla is running hard during lunch rush
- Pump or gravity-fed options available across both series
Both use R290 refrigerant, an eco-friendly gas that keeps the machines energy-efficient.
TELME’s range of soft serve machines is split into two series based on production needs and control preferences.
Professional series for versatility and easy use
Built for everyday versatility with 2.0L direct expansion cylinders and digital controls. Available in four countertop models and two floor-standing models, all with pump or gravity-fed options.
Top Level series for higher production volumes
Designed for higher volumes with oversized 2.5L cylinders and a 7″ touchscreen that makes training new staff simple.
The Wi-Fi connection links to the TELME Cloud system, so you can monitor performance, adjust settings remotely, and track detailed statistics to understand what’s selling and when.
Available in two countertop and two floor-standing models. Production capacity hits 25 kg/h for single-flavour and 50 kg/h for twin-flavour configurations, so you can handle the busiest service periods without strain.
Professional vs Top Level: which should I choose?
If you’re starting out or testing soft serve as a new offering, the Professional series gives you everything you need. If you’re running high volume from day one or want remote monitoring and cloud connectivity, the Top Level series is built for that.
Pump vs gravity-fed: what’s the difference?
Gravity-fed machines rely on the natural flow of mix into the freezing cylinder. They’re straightforward to operate and achieve overrun up to 40%. Ideal for venues that want simplicity and don’t need to fine-tune texture.
Pump-fed machines actively feed the mix and give you control over overrun from 40% to 80%. Higher overrun means lighter, airier soft serve. Lower overrun gives you denser, creamier texture. The gear pump also emulsifies the mix as it feeds, which improves consistency. Cleaning is easier too; fewer components, simpler assembly, less chance of mistakes during sanitisation.
Gravity-fed works if you’re serving straightforward soft serve and want the easiest operation possible, but pump-fed is best for control over texture and experimentation with different products and recipes.
Countertop or floor-standing?
Countertop models work for cafés and smaller venues with limited space. They’re compact but still deliver strong production.
Floor-standing models suit higher-volume venues like dessert bars, beachfront kiosks, or self-serve frozen yoghurt shops. They have the same cylinder technology but offer better ergonomics for staff working long service periods.
Single-flavour or twin-flavour?
Single-flavour machines keep things simple. Choose a flavour, and you’re good to go!
Twin-flavour models let customers choose one of two flavours from the same machine, or combine them (vanilla and chocolate swirl, anyone?). The independent refrigeration on two-flavour units means each cylinder maintains its own temperature, so one flavour running low doesn’t affect the other. You can also run the same flavour in both cylinders for more volume.
Why buy from Artisan Industrial?
We’re the exclusive representation for TELME soft serve machines in Australia and Oceania. That means you’re getting European-engineered equipment with local support and training.
When you order a TELME Soft machine, we not only help you choose the right configuration, but we support you from there on out. You’re not buying equipment from overseas and hoping it works. You’re working with a local team that knows the product inside out.
Get started with TELME Soft
The TELME Soft range is available now. Ten models, two series, configurations for every type of venue. Soft serve ice cream, frozen yoghurt, and acai from one machine, and production speeds that keep up with your busiest days.
Contact Artisan Industrial to chat about which TELME Soft machine suits your business. We’ll walk you through the options and help you get set up.
