Hire a unit for the busy weeks, not the quiet ones
When the season turns, frozen dessert sales can climb fast. A hire package lets you add a soft-serve or frozen yoghurt machine for weekends, school holidays, festive trading, beachfront footfall and event periods, then return it when trade settles down again. It is also a practical route for new sites that want to test demand before buying equipment outright.
Our hire option is set up for South African conditions, with machines selected for daily service in cafés, kiosks, forecourts and restaurant dessert counters. You get a working unit, setup guidance and the right mix and cone supply to keep service moving. For operators in Durban, Umhlanga, Johannesburg, Pretoria, Cape Town, Gqeberha and Pietermaritzburg, this helps cover summer rushes and tourist periods without overcommitting cash flow.
Machine sizes and hire options that match your counter
We supply hire packages in compact, medium and high-output formats. The right choice depends on the number of servings you need per hour, the space behind the counter and the type of menu you are running. A smaller unit works well for kiosks and trial sites, while larger models suit restaurants, seafront sites and busy food courts where queue times matter.
Typical hire choices include single-flavour units, twin-flavour units and machines with a twist function for mixed serving. If you are offering frozen yoghurt, a steady flow unit is useful for self-service counters and sundae bars. For soft-serve, a higher recovery rate helps on hot days when the queue does not stop. Sizes and output can be matched to your trade pattern, not just your floor space.
- Single-flavour machines for smaller counters and lower volume trade
- Twin-flavour machines for vanilla, chocolate or mixed service
- Twist models for mixed cones and added menu choice
- Higher-output units for holiday sites and busy service windows
Best fit for cafes, kiosks, holiday sites and trial menus
This package suits businesses that need seasonal flexibility. A seaside kiosk in Durban may need extra service through summer, while a café in Johannesburg may use a hire machine for school holiday traffic or a December dessert menu. Holiday parks, casual restaurants, sports venues and pop-up stands also benefit because the machine can be used for a short run then collected after peak trading.
It is also useful when you are testing whether soft-serve should become a permanent line on the menu. You can measure cone sales, waffle topping add-ons and average serving speed before making a longer-term decision. That makes the hire route sensible for smaller operators and larger groups alike, especially when budgets are tight and turnover needs to justify every Rand spent.
- Beachfront and tourist sites with strong summer demand
- Cafes wanting a dessert add-on without buying equipment
- Kiosks that need a temporary trading boost
- Restaurants testing a new frozen dessert offer
Power, water and space requirements before delivery
Before we install, check your available space, power point and access for loading. Most hire machines need a level surface, ventilation at the sides and enough room for cleaning around the back. For small counters, measure the footprint carefully and allow extra space for opening panels and product handling. If the unit is going into a mall or regulated site, make sure the landlord rules and health requirements are clear first.
Most units run on standard single-phase electricity, although larger formats may need a stronger supply depending on output. Where the site uses a generator or is affected by load-shedding, tell us in advance so the setup can be checked for startup and recovery under local conditions. Soft-serve and frozen yoghurt machines also need cold storage for mix, and in coastal areas like Durban or Gqeberha good airflow helps the machine cope with humidity. If you are using gas-assisted equipment, the cylinder position and ventilation must be planned properly.
Our installation team can advise on the layout, but it helps if your counter is ready when the machine arrives. That keeps commissioning quicker and avoids delays during a busy opening day.
Cleaning, servicing and support during the hire period
Hire equipment still needs proper care. Daily rinsing, regular sanitising and correct mix handling protect product quality and reduce faults. We can assist with operator training so your staff understand startup, shutdown and cleaning routines from day one. This is especially useful when temporary staff or holiday workers are on shift and the normal servce team is stretched.
For longer hire periods, we recommend preventive maintenance checks, seal inspections and parts review so the machine stays in service through the season. If a breakdown does happen, our technical team can help with phone support, breakdown repairs and on-site servicing where needed. The aim is to keep your counter trading, not leaving stock melting in the tub.
- Daily clean-down and sanitising after trading
- Mix calibration checks for consistent texture
- Seal and parts inspection on longer hire runs
- Season prep checks before peak trade starts
What to confirm when you place the order
Before confirming a hire package, check the trade period, expected daily volume and the type of treat you want to serve. Tell us whether you need soft-serve, frozen yoghurt or a mixed serving option. It also helps to know if the site is indoors, outdoors, or subject to mall rules, municipality requirements or generator use. The more detail you give at the start, the better the machine choice and the smoother the installation.
Also confirm the site address, access times, storage space for mix and cones, and whether you need delivery to Durban, Johannesburg, Pretoria, Cape Town, Gqeberha or another branch area. If the unit will be moved during the hire period, let us know before collection or reinstallation so transport can be arranged properly. Once the unit is live, our customer support team can assist with operating questions, order planning and upkeep advice while the hire is underway.
Key facts
| Hire term | Short-term options for peak season, holiday trade and trial periods |
|---|---|
| Machine types | Soft-serve, frozen yoghurt and twist serving units |
| Typical power | Single-phase on smaller units; larger models may need higher supply |
| Site fit | Kiosks, cafés, restaurants, holiday parks, event sites |
| Support included | Installation, startup commissioning, operator training and phone support |
| Service extras | Preventive maintenance, breakdown repairs, deep clean and sanitising supplies |
