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Commercial Frozen Drink & Beverage Equipment

FROZEN TREAT & BEVERAGE EQUIPMENT • SAN DIEGO COUNTY

We help schools, venues, rental operators, concession stands, restaurants, bars, and event teams compare frozen beverage and shaved-ice setups by menu, capacity, footprint, and power requirements.

Gold Medal Frusheez 1114 frozen drink machine

Gold Medal Frusheez® Lineup

Single-Bowl family — #1113 clear lid / #1116 lighted lid; each 3.7-gal; 115 V; 932 W. • Twin-Bowl family — #1111-00-100 clear lids / #1114-00-100 lighted lids; two 3.7-gal bowls; 115 V; 1,219 W; 15 A; digital controls. • Triple-Bowl #1115-00-100 — three 3-gal (12-liter) bowls; 115 V; 1,357 W; 15 A; digital controls. • Final configuration, utilities, availability, freight, and pricing are confirmed in a written quote.

Note: Models, configurations, and availability are verified at the time of inquiry. Written quotes provide precise lead times and shipping logistics.

Choose the Right Setup

Defining frozen beverage vs. slush vs. cocktail programs.

Menu & Product Type

Bowl & Flavor Capacity

Selecting consistent volume for anticipated service hours.

Calculating peak demand for schools, stadiums, or rentals.

Expected Throughput

Clearance & Ventilation

Ensuring proper counter airflow for equipment longevity.

Electrical Requirements

Matching facility power service to manufacturer specs.

Planning for cleaning cycles and daily staff maintenance.

Daily Operation

Shaved Ice & Snow Cone Equipment

Gold Medal Sno-King 1888 snow cone machine
Gold Medal Shavette Little Shaver 1006 ice shaver
Gold Medal Blubear 2747 ice shaver

Snow King, Shavette, and Blue Bear options are specialized tools with unique capacities. Detailed performance comparisons are available on our dedicated snow cone equipment page.

What to include in your quote request

Models, configurations, availability, pricing, freight, installation needs, and lead times are confirmed in a written quote after review of your request.

Intended Product Service

Estimated Daily/Peak Volume

Number of Desired Flavors

Site Type (School, Venue, Mobile, etc.)

Available Electrical Service

Counter or Floor Space Dimensions

Target Opening/Installation Date

Initial and Recurring Supply Needs

Plan the equipment and supplies together

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