A slush machine, properly made, is a small patient thing. It hums. It waits. It turns syrup into something remarkable, on its own unhurried schedule. We rent them to venues who understand the difference that patience makes.
Whichever you choose, the machine arrives carefully. Every part that touches ice has been tended to. Every recipe, tested twice.
A machine arrives. It stays. You learn its rhythms; it learns your bar. Four months to begin — long enough to find the quiet harmony between operator and tool — then month by month, for as long as the arrangement feels right.
The arrangementYour name, your colours, your flavour. A machine dressed for the brewery, the distillery, the drink you've spent years getting right. The vessel matters as much as what's poured from it.
Begin a partnershipA slush machine is not a complicated thing. But it rewards attention. These are the small commitments we make to each one — and to the venue it lives in.
We bring the machine. We set it down. We wait until it hums properly before we leave.
One number. Real people. Answered quickly — and properly — whenever something needs attending to.
Margaritas. Daiquiris. Espresso martinis. Written down after many seasons of tasting, handed to every venue we work with.
Small parts give way with use. We send replacements. It isn't a separate invoice — it's simply how the arrangement works.
The Icetro double bowl. Two flavours, held at the right thickness, the right temperature, for as long as the night asks.
No deposit. No lock-in after the first four months. The paperwork is as quiet as the machine.
If you operate a handful of venues, or a portfolio, the rate for each machine softens as the number grows.
Based in Victoria. Sending machines nationally. Three hundred venues have let us in so far.
There is no rush on any of these. We move at the pace the machine asks for.
A few details about your venue. No forms thicker than necessary.
Terms, pricing, artwork if you'd like it. Nothing hidden; nothing hurried.
The machine arrives ready. Plug it in; the first pour follows quietly, minutes later.
Support, parts, recipes — ours to tend to, for as long as you'd like us there.
All figures include GST. The rate softens as the number of machines grows.
A machine that lives behind your bar.
When the machine needs to carry your name.
We don't ask for testimonials. These arrived on their own.
They delivered it, set it up, and it has hummed along ever since. Our margaritas now sell themselves. I barely think about the machine — which I think is the point.
Three branded machines across our pubs last summer. Everything — logistics, recipes, the care of the things — handled quietly. Exactly what we wanted.
The batch recipes alone were worth the hire. And when I rang the support line, a real person answered. Both rarer than they should be.
If something here doesn't cover it, write to us. The reply will be patient and plain.
Four months to begin. Long enough to learn the machine and find its rhythm behind your bar. After that it is month by month, for as long as the arrangement serves you.
Roughly 140, across two flavours. Busy Friday nights, slow Sunday afternoons — the machine handles each with the same small patience.
Yes. Parts that wear with use, we send. Larger questions, we answer on the line. Maintenance isn't a separate business for us — it is the whole point of renting from us.
It can. That is our Brand Partnership Program. We dress the machine in your colours and give you a partnership manager who treats it as their own.
They are. Every long-term venue receives the full catalogue — margaritas, daiquiris, espresso martinis and more. Each one written down after many seasons of tasting.
We do. From Victoria to the rest of the country. Three hundred venues so far; the logistics have become quiet and familiar.
No deposit. No cancellation fees. We keep the commercial side of things as quiet as the machine itself.
Yes. A handful of venues, a portfolio, a rollout — the rate per machine eases as the footprint grows. Write to us and we'll walk through it.