What problems can Rolled Ice Cream Maker help you solve?

1. Cost control issues

Pain points: Traditional commercial equipment has high power (over 500W), which puts great pressure on electricity costs; the equipment is expensive and the initial investment is high.

Solution: 220W low-power design, energy consumption is reduced by more than 50%, saving electricity costs in the long run; the equipment is affordable and suitable for small entrepreneurs.

2. Space limitation

Pain point: The space for stalls or small shops is limited, and it is difficult to place large equipment.

Solution: Compact bar design, small footprint, flexible adaptation to stalls, milk tea shops, corners of shopping malls and other scenes.

3. Operationals complexity

Pain points: long employee training time and low production efficiency.

Solution: one-click operations + visual tutorial, get started in 5 minutes, reduce training costs; fast food delivery, no stuck orders during peak hours.

4. Product homogeneity

Pain point: Traditional ice cream machines have a single function and are difficult to attract a diverse customer base.

Solution: Support a variety of products such as fried yogurt, ice cream rolls, and fruit fried ice, which can be paired with nuts, jams and other ingredients to increase the average customer price.

5. Customer experience needs

Pain points: Consumers pursue novelty and fun, and static stalls lack appeal.

Solution: The "performance-style" production process of making and selling products on the spot attracts passers-by to stop and increase the popularity and conversion rate of the stalls.