SaniServ 522 | 26" Wide 34 Qt. Double Hopper Floor Model Soft Serve Ice Cream Machine - SAN-522A

SaniServ 522 | 26" Wide 34 Qt. Double Hopper Floor Model Soft Serve Ice Cream Machine - SAN-522A

The SaniServ  model 522 Soft Serve Freezer provides the highest volume of two individual flavors as well as a flavor twist. The 521 offers a high volume of profitable, consistent quality soft serve and yogurt products. Large product capacity and quick recovery times insure that customers receive the flavors individually or with a twist! Produces seven – 4oz servings per minute per side

Features

• Floor Model
• Seven – 4 oz. Servings per Minute per side
• 17 Quart Capacity per side
• Air or Water Cooled
• Available in 208-230V electrical configuration

Specifications

Product Dimensions: 59.5″(h) x 26″(w) x 30″(d)

Minimum Wall Clearance: 6

What our Experts Think

• High-Volume Soft Serve Performance: Built for demanding foodservice environments, the SaniServ 522 delivers consistent soft serve, frozen yogurt, and twist options with strong production capacity.
• Dual Flavor Flexibility: Two separate 17 Qt. hoppers allow operators to serve two flavors individually or combine them for a twist-style offering.
• Commercial Floor Model Design: The 26" wide cabinet design provides a stable, professional setup for restaurants, cafeterias, buffets, and high-traffic dessert stations.
• Fast Service Output: Produces up to 7 four-ounce servings per minute per side, helping keep up with peak customer demand.
• Consistent Texture Control: AccuFreeze® control technology helps maintain smooth product quality and reliable serving consistency.
• Durable Commercial Construction: Stainless steel components and heavy-duty refrigeration design support long-term daily operation.
• Flexible Installation Options: Available with air-cooled or water-cooled configurations to match different kitchen environments.

Q&A

Q: What is the SaniServ 522 Soft Serve Machine (SAN-522A)?
A: The SaniServ 522 is a commercial floor model soft serve ice cream and yogurt machine designed for high-volume frozen dessert production.

Q: What is the capacity of the SaniServ 522?
A: It features a 34-quart total capacity with two 17-quart hoppers for serving two flavors or a twist option.

Q: What can the SaAN-522A make?
A: It is ideal for soft serve ice cream, frozen yogurt, custard, gelato, and similar frozen desserts.

Q: How much product can the SaniServ 522 produce?
A: The machine can produce up to seven 4 oz. servings per minute per side for fast service.

Q: What are the key features of the SaniServ 522?
A: It includes stainless steel construction, AccuFreeze® control, heavy-duty components, and a floor model design for demanding foodservice environments.

Q: Is the SaniServ 522 suitable for high-volume businesses?
A: Yes. It is designed for restaurants, buffets, cafeterias, dessert shops, and other operations with high frozen treat demand.

Q: Is the SaniServ 522 easy to clean?
A: Yes. Its simplified design helps make disassembly, cleaning, and sanitizing easier for daily operation.

Q: Why choose the SaniServ 522?
A: It combines high production capacity, consistent texture control, and durable construction for professional frozen dessert service.

Maintenance Tips

• Clean after every use: Disassemble and sanitize hoppers, freezing cylinders, dispensing valves, and removable parts to prevent mix buildup.
• Maintain seals & gaskets: Inspect O-rings, scraper blades, and dispensing seals regularly; apply food-grade lubricant as needed.
• Keep airflow clear: Clean condenser vents and maintain proper clearance around the machine for efficient cooling. 
• Check freezing performance: Monitor texture, temperature, and output consistency; changes may indicate cleaning or service needs.
• Care for stainless steel: Wipe exterior surfaces with a soft cloth and approved cleaner to maintain a professional finish.
• Inspect moving parts: Check dashers, valves, and internal components during routine cleaning for wear.
• Maintain mix levels: Avoid running hoppers low to help protect pumps and freezing components.
• Check electrical connections: Inspect power supply, controls, and connections periodically for safe operation.