Is NISSEI the Most
Energy-Efficient
Premium Soft Serve Machine?

Highest Hygiene Standards through Pasteurization
Nissei soft ice cream machines meet the highest HACCP standards thanks to their integrated pasteurization process. Pasteurization is carried out at 72°C and maintains this temperature for at least 35 minutes. The entire process takes approximately two hours and ensures a hygienically safe product.
A key advantage of Nissei technology is that the milkshake motor is also electrically heated, ensuring that the entire dispensing unit reaches the necessary high temperature. This guarantees a consistent and thorough hygienic cleaning.
 
Another crucial aspect of HACCP optimization is the automatic night-time pasteurization. This process takes place every two to three days, ensuring that the product is microbiologically flawless and absolutely fresh each morning. This is particularly important in hot and humid environments, such as swimming pools or amusement parks, where the risk of bacterial growth is significantly higher.

The combination of pasteurization and the use of pasteurized liquid mixes from NIC further ensures maximum safety. Since no manual mixing or preparation is required, bacterial contamination is prevented at the source. This guarantees absolute confidence and hygiene, especially for pregnant women, children, and health-conscious customers.
 
Sustainability and Economic Benefits
Nissei machines set new benchmarks in sustainability and resource efficiency.
 
✅ Energy Savings through Optimized Freezing Temperature
The unique one-cylinder technology for both soft ice cream and milkshakes allows for more efficient cooling while maintaining a higher energy balance. Unlike traditional machines, Nissei machines do not require excessively low freezing temperatures, leading to significantly lower electricity consumption and major energy savings during operation.
 
✅ Reduced Water Consumption
Nissei machines use significantly less cooling water compared to other machines—only 50 m³ per year for a single Zylinder (40 m³ for smaller zylinder), which is unmatched in the industry. This results in a massive reduction in operating costs, making these machines one of the most environmentally friendly solutions available.
 
✅ Material Savings through Optimized Viscosity
By intelligently regulating viscosity, Nissei ensures that the texture of the soft ice cream is not achieved by extremely low temperatures, but rather through a combination of air incorporation (overrun) and temperature control.

• The overrun is set at approximately 85–90%, while the temperature remains at -6°C.

• The ice cream stays firm enough for a cone but soft enough for milkshakes.

• The optimized cooling system does not need to run at full capacity, reducing energy consumption.
   

✅ Less Cleaning Effort – Less Product Waste
Unlike conventional machines, which require cleaning every three days, Nissei machines only require deep cleaning every six weeks.
Each cleaning cycle in a standard machine results in a loss of at least 10 liters of product, equating to 25–30 € per cycle.

• Standard machines: Cleaning every 3 days = 50 cleanings in 5 months

• Nissei machines: Cleaning every 6 weeks = 4 cleanings in 5 months

Savings:

• Approximately 1,200–1,500 € per season saved just on product waste from cleaning

• Additionally, savings of 2 labor hours per cleaning, significantly reducing labor costs

• The advanced pump system, which maintains a higher and more stable overrun, enables at least 15–20% savings in raw material consumption. This means:

  • More ice cream volume from the same amount of raw material

  • Lower raw material costs for the same production volume
     

✅ Hygiene & Safety for the Highest Health Standards
The automatic pasteurization process ensures not only hygienically safe production but also enhanced food safety—especially in sensitive locations such as swimming pools, amusement parks, and high-traffic food service operations.
When combined with pasteurized NIC liquid mixes, Nissei technology offers the highest hygiene and health standards, eliminating cross-contamination risks from manual mixing or improper storage.
 
Conclusion
Nissei soft ice cream machines are not only a guarantee for top hygiene and food safety but also set new standards in sustainability and cost efficiency. Their combination of energy-efficient cooling technology, optimized pasteurization, and reduced water consumption results in long-term cost savings, a lower environmental impact, and a higher level of food safety, exceeding current HACCP regulations.
This makes Nissei the ideal choice for businesses that prioritize premium quality, sustainability, and efficient operations.