Contact

How many cups will you pour tomorrow?

Tell us the store, the volume and the voltage. You will get back a recommended bowl count, a unit count and an FOB quote — from an export engineer who knows what the machine weighs loaded and what breaker it needs.

DIRECT fanyue2@outlook.com +86 15381339992 · Jinhua, Zhejiang, China Replies within 24 hours, Monday to Saturday.

What to include in your first message.

Store count and location — one shop, a franchise, or a distributor enquiry; the destination country decides the certification pack.
Daily cups or litres — and if you know it, the number you sell in the busiest hour. That single number decides the bowl count.
Flavours you will display — each bowl is one flavour, and high-season menus are what push buyers from two bowls to four.
Voltage and phase — 220 V single-phase is standard; 110 V / 60 Hz builds are configured at order, so tell us before production, not after.
Footprint and access — counter length, doorway width and whether the unit has to come up stairs. The GB-6 is 1500 mm wide and 330 kg.
Timeline — if a season or a lease date is driving you, say so and we will tell you honestly whether it is achievable.

Rather read first? Start here.

Hard ice cream machine buying guide — the full selection process, from bowl volume to compressor design.
Which GB model fits your shop — GB-1 to GB-6, matched to peak-hour demand.
Profit margin per scoop — what the machine has to do before it pays for itself.
Running cost per litre — electricity, mix and waste, by model and by season.