Power: 110V or 220V
Most countertop gravity-fed units run on 110V / 15–20A — a standard North American outlet. Larger floor-standing and pump machines usually need 220V on a dedicated circuit. Confirm amp draw before you lease the space; a 220V machine on a 110V line will trip the breaker (see voltage guide and installation requirements).
Water and drain
Air-cooled machines need no water line, but you still need a floor drain nearby for daily rinse-down. Water-cooled models add a water supply and drain. Plan the drain within ~1.5 m of the machine.
Clearance and ventilation
- Leave 15–20 cm (6–8 in) on sides and back for airflow.
- Keep the top vent clear — do not box the machine into a closed cabinet; compressors exhaust heat.
- Ambient above ~38°C (100°F) slows freezing; keep it out of direct sun.
Footprint by type
| Type | Width | Depth | Counter height |
|---|---|---|---|
| Countertop single | 35–45 cm | 55–65 cm | counter level |
| Floor-standing twin | 50–60 cm | 70–80 cm | own base |
Sample service-counter layout
- Machine mounted at ~90 cm working height, within reach of the server.
- Mix prep fridge (2–4°C) directly below or beside for fast hopper refills.
- Handwash sink + 3-compartment sink within 1.5 m (US requirement for utensil washing).
- Dedicated floor drain; wall outlet (110V) or hardwired 220V per model.
- Dry-goods/storage behind; clear aisle for cleaning access at the rear.
New-buyer checklist
- ✓ Confirm 110V vs 220V and reserve the circuit.
- ✓ Locate a floor drain within 1.5 m.
- ✓ 15–20 cm rear/side clearance, top vent unobstructed.
- ✓ Mix fridge at 2–4°C on site.
- ✓ Read the warranty and plan first service interval.
FAQ
Related: Voltage guide · Installation requirements · Soft serve selection. See the soft serve landing page or contact us.
About AXOSPRO. We supply commercial soft serve, slush and ice machines to North American foodservice operators. US warehouse: 10–15 business days. Factory-direct units ship from our Jiangmen, China facility by sea: 30–45 days (import duties and brokerage are the buyer’s responsibility). Questions? Email axosproinfo@gmail.com. See our shipping policy and warranty.
Related reading from the AXOSPRO blog
- Soft Serve Machine Daily Opening & Closing Procedure (SOP)
- Soft Serve Machine Water Cooling vs Air Cooling: Which to Choose
- Where to Place a Commercial Soft Serve Machine: Ventilation, Noise & Clearance
- Slush Machine Daily Cleaning & Syrup Rotation SOP
- Soft Serve vs Frozen Yogurt: Can One Machine Do Both?


