Ready to significantly boost your profits with soft ice cream - aerated up to 110%?

Soft ice cream accounts for nearly 30% of the global market. That’s why machines are a familiar sight in leading chains such as McDonald’s, Burger King, and many others. Served fresh, right in front of the customer, soft serve is the ultimate impulse-buy driver, delivering a fast return on investment. Unlike ice cream stored in freezers, soft ice cream is always smooth, creamy, and irresistible - a powerful advantage to attract consumers.

The greatest strength of this business model is the ability to incorporate air into the ice cream, raising profit margins to unmatched levels. No wonder the world’s top chains place soft-serve kiosks prominently at their storefronts: soft serve is a true profit engine.

Another key advantage is ease of operation. No prior knowledge of ice cream formulation is required, thanks to the wide range of ready-to-use mixes on the market. And for those who prefer to craft their own recipes, preparation remains quick and simple.

The equipment can be placed in a wide variety of businesses beyond fast-food chains: self-service ice cream shops with multiple machines for customer self-selection; kiosks in high-traffic areas such as shopping malls or open-air commercial streets; at the entrance of pharmacies, retail stores, supermarkets, gas stations, food trucks, sporting events, trade fairs, schools, and countless other locations. Beyond serving soft ice cream, the same equipment can be used in continuous production for filling cups and tubs for distribution across multiple points of sale - taking sales to the next level.

For a unique business, you need a unique machine. The striking visual impact of SHAPE’s new design is irresistible, attracting consumers at first glance - after all, “we eat with our eyes”. Shape Soft is the result of over 10 years of technological research and incorporates innovations never before seen in the industry. It is, without a doubt, the best soft ice cream machine ever produced.

Discover below the groundbreaking innovations of this machine that will amaze the global soft-serve market:

1- FinaPlastic is a certified plastics manufacturing process, exclusive of Finamac, starting from selected components that result in material that is inert to contact with food and the human body, very light, with high mechanical resistance, high resistance to heat and cold, high thermal insulation and low adhesion to ice cream. The process allows the manufacture of complex parts in a single body, without seams and without sharp corners, a technology similar to that used in the aerospace industry. The culmination of many years of engineering research devoted to the creation of high-quality ice cream.

2- FinaShark (Softening Hardness Aided by Rotating Knurling) is an ice cream scraping process based on the cutting power of shark teeth, which provides a 30% reduction in the effort of the electric motor that moves the beater/scraper, in addition to drastically reducing the size of the ice crystals formed, resulting in much creamier ice cream, stable and durable. Blades made of special plastic, easy disassemble and clean. Does not retain ice cream or release harmful residues.

3- FinaMetal is a technology used by Finamac to produce highly complex sanitary metal parts, similar to that used in the aerospace industry, also the result of many years of research in the sector. High thermal conduction, higher production speed, higher profitability. Supports high and low temperatures, for heating and freezing various products.

4- FinaCoat is a technology used by Finamac for composite materials (fibers) in contact with food, approved by the American FDA. It allows the use of different colors, which match the architectural design of the business.

5- Finaflavor are ready-to-use mixes for producing gelato or milk-based ice creams in a variety of flavors. They deliver maximum overrun, smooth texture, and extended shelf life, ensuring the highest profitability from the machine.

6- Finastripes is an accessory for adding colorful syrup stripes at the ice cream outlet. The only one capable of doing this with both flavors - and even with the mixed option (for example, vanilla + chocolate with green mint stripes, or other combinations) - without needing to change the syrup injector’s position.

7- Finatronic is the electronics embedded in the equipment, 100% proprietary and focused on the ice cream production process, prepared for artificial intelligence, connectivity, maintenance diagnostics and other features that visibly increase gains in the day-to-day work. Reliability, robustness and safety of operation, with state-of-the-art digital technology.

8- Finaheat A heating and cooling system for the ice cream beater cylinders and flavor tanks, designed to prevent harmful microorganisms in the product and eliminate the need for daily disassembly for cleaning. Complete disassembly and thorough washing of all food-contact parts is required only once a month, drastically reducing labor.

1 - One machine. Endless possibilities.

IMPORTANT GAINS IN BUSINESS - The only one also capable of producing ice cream continuously, like industrial machines, with high air incorporation. Colorful syrup stripes can be added to any flavor, including the mixed option - an exclusive feature of finastripes. For even greater profit and performance, use finaflavor ingredients.

COMMON MACHINES: DISADVANTAGES - They do not produce ice cream continuously, and colorful stripes can only be added to a single flavor, with little air incorporation; does not support multiple product options.

2 - Up to 110% aeration - unmatched texture and profit.

IMPORTANT GAINS IN BUSINESS - The only equipment in the world with this capability, featuring an ultra-modern pump able to inject mix and air separately. This ensures perfect consistency and maintains the exact air ratio in the ice cream, even when the machine remains idle for long periods. It also allows continuous production for filling cups and tubs for distribution. A unique technology that delivers unmatched profit growth for your business.

COMMON MACHINES: DISADVANTAGES - They reach a maximum of 60% aeration with outdated pump designs. Air and mix are not injected separately, causing the ice cream to lose aeration and soften when the machine remains idle for long periods. These technologies generate significant profit losses and cannot support continuous production.

3 - The front cover that changes everything.

IMPORTANT GAINS IN BUSINESS - The world’s only soft-serve machine without the traditional three levers. Instead, it features three touch-screen buttons or, optionally, three small caps for manual dispensing. All flavors are dispensed from a single outlet, including the mixed option, with a movable tab to select the shape - star, round, spaghetti or ribbon. The lid has no screws - only a SINGLE FIXATION SHAFT; ultra-hygienic and easy to disassemble.

COMMON MACHINES: DISADVANTAGES - They use three awkward levers with springs and rings that frequently break. Constant adjustment is required and the amount of ice cream served depends entirely on the operator. There are 3 outlets for each flavor and the mixed option, forcing the cone to be shifted between outlets. No possibility to change the ice cream’s shape. The lid is fixed with many screws, making disassembly difficult and costly.

4 - Colorful syrup stripes.

IMPORTANT GAINS IN BUSINESS - The syrup dispenser is installed at the single ice cream outlet on the front lid, allowing colorful stripes to be applied to both flavors as well as the mixed option. A groundbreaking solution in the market, delivering a significant boost in sales. It comes with 4 syrup containers for different flavors and colors.

COMMON MACHINES: DISADVANTAGES - The syrup dispenser can only be installed on one of the three ice cream outlets, meaning the operator cannot move it from one outlet to another during operation.

5 - Flavor tank with movable divider and unmatched sanitation.

IMPORTANT GAINS IN BUSINESS - By moving the divider, one side of the tank can hold more mix than the other, as needed. In the middle position, each side holds 19 liters. For a single flavor, the divider is removed, providing 38 liters. The tank is designed with fully rounded corners, seamless construction, slopes for drainage, and details impossible to achieve with metal tanks. It withstands both high and low temperatures, with unmatched thermal insulation: the mix never freezes or retains moisture on the walls, ensuring perfectly balanced mixtures and consistently flawless ice cream. The lid is made of Low-E tempered glass, reflecting heat entry.

COMMON MACHINES: DISADVANTAGES - Fully separated metal tanks freeze the mix and retain moisture on their walls, which drips back into the mix and alters its composition. Throughout the day, the mixture becomes unbalanced and the ice cream is served with defects. This requires mix replacement during the day, leading to high operating costs. The top of the equipment remains constantly damp, requiring thermally insulated lids and becoming a source of product contamination.

6 - Beaters with self-adjusting blades and variable speed.

IMPORTANT GAINS IN BUSINESS - The finashark system ensures firm ice cream and consistent quality with spring-supported blades, while keeping replacement costs extremely low. The beater is built with easily detachable segments, offering excellent aeration and simple sanitation. Its electronically controlled variable speed adapts to each product, with smooth starts that deliver remarkable energy savings. Designed for continuous production with high air incorporation, it is ideal for filling cups and tubs for distribution.

COMMON MACHINES: DISADVANTAGES - They lack adjustable blades or use extremely expensive ones. The beater is a single complex piece, and in some cases made of metal with excessive welds that are difficult to sanitize. Beater speed is fixed, meaning not all products are processed properly. Starts are abrupt, and they do not support continuous production.

7 - Touch panel with multiple control and maintenance screens.

IMPORTANT GAINS IN BUSINESS - Intelligent consistency control ensures a higher percentage of frozen water and smaller ice crystals, delivering extraordinary quality that strongly attracts consumers. Featuring a wide tempered glass panel, fully washable, and a 10” high-resolution touch display with extensive connectivity, operation, and maintenance features. Powered by finatronic hardware and software, developed specifically for ice cream production.

COMMON MACHINES: DISADVANTAGES - Imprecise hardness adjustment with no intelligence results in gritty ice cream, driving customers away. No different product types. Generic controllers, not designed for ice cream. Panel of low-durability plastic, not washable, with mechanical buttons that oxidize over time.

8 - Thermal treatment for maximum hygiene and minimal labor.

IMPORTANT GAINS IN BUSINESS - Cylinders and tanks are periodically heated and cooled to prevent harmful microorganisms, allowing disassembly for cleaning only once a month and drastically reducing labor. The finaheat system consumes little energy while delivering precise heating and cooling at the right temperature and time - without the use of resistances or secondary thermal fluids.

COMMON MACHINES: DISADVANTAGES - Parts must be disassembled and washed daily in a 3-hour operation, which damages them over time. Poor cleaning results in contamination. Machines with thermal treatment rely on secondary fluids and resistances - a costly system prone to failure.

9 - Cabinet with Formula 1 technology.

IMPORTANT GAINS IN BUSINESS - Used in aircraft and Formula 1, the cabinet is built from high-resistance fiber with smooth, seamless curves impossible to achieve with stainless steel. Its aerodynamic airflow ensures efficient cooling. The machine is 40% lighter and available in multiple colors to match your décor. Components are easily replaceable. Food-contact areas are coated with FinaCoat. Fully washable and designed to attract consumers when on display - driving significant sales growth.

COMMON MACHINES: DISADVANTAGES - Ugly box-shaped stainless-steel cabinets with welded mild steel structures are prone to corrosion. Sharp edges, exposed welds and visible screws make them unaesthetic and unhygienic. With no aerodynamic airflow, cooling efficiency is compromised. Overly heavy, hard to move and costly to transport. Built with non-replaceable parts and non-washable surfaces, they are often hidden from customers due to their lack of appeal and hygiene.

10 - Compact footprint, reduced cost.

IMPORTANT GAINS IN BUSINESS - Space is expensive - that’s why our equipment is compact. Easy to place anywhere, simple to move or transport. Runs on low-consumption single-phase power. Perfect for convenience stores, food trucks, cafés, bakeries, dessert shops, restaurants, and fast-food chains.

COMMON MACHINES: DISADVANTAGES - They take up valuable space due to their large dimensions. Excessive weight makes transport and handling difficult. Installation is limited, as they usually require three-phase electrical power.

11 - Models

Shape 1:

- Air Injection (overrun): up to 40% with low pressure pump

- Injection of syrup: by gravity

- Production (100ml servings per hour)*: up to 500

- Continuous production (litres/h)**: up to 90

- Volume of cylinders (liters): 2 x 3.2

- Tank volume (liters): 2 x 19

Shape 2:

- Air Injection (overrun): up to 110% with high pressure pump

- Injection of syrup: independent pump

- Production (100ml servings per hour)*: up to 800

- Continuous production (litres/h)**: up to 150

- Volume of cylinders (liters): 2 x 3.2

- Tank volume (liters): 2 x 19

*Typical ice cream for 50% overrun: 25% solids, syrup inlet at 4°C, extraction between -5°C and -6°C.

** Typical ice cream for 110% overrun: 38% solids, syrup inlet at 4°C, extraction at -5°C.

For açaí, aeration up to 30% and production of 400 portions/h or 70 l/h continuously.

Optional:

- Automatic touch dosing dispenser

- Heat treatment

- finastripes

- Air or water condensation

- Mono or three-phase

- 1 or 2 compressors

- Washing nozzle

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