BlueIce Bubble Tea Machine DR12 Triple Chamber

More menu. More speed. Three chambers built for higher volume bubble tea and chilled drinks service.

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The BlueIce DR12 is a triple chamber chilled beverage dispenser designed for operators who want to run a broader bubble tea and cold drinks menu with stronger service capacity. It is positioned to support a wide range of products, including bubble tea, fruit juices, iced tea, and other chilled beverages, helping you build a menu that suits both daily trade and peak periods.

This model is typically specified with three 12 litre hoppers, which gives you the ability to keep more options chilled and ready to serve. That can reduce prep pressure during busy windows and helps teams serve faster because core bases remain ready at temperature.

The DR12 format supports consistency. When your bases stay at stable temperature and maintain a consistent mix, the end drink becomes easier to standardise across different staff members and shift patterns. That consistency improves customer experience and makes it easier to train staff and maintain quality.

If bubble tea and chilled drinks are a serious part of your sales mix, the DR12 provides a practical triple chamber platform that supports menu growth, faster builds, and a more reliable daily workflow.

Technical Specs

Power Connection

13amp

Chambers

Clear, food-grade, unbreakable polycarbonate bowl, which easily pulls off for cleaning operation.

Mixing System

Paddle system stirring, avoiding froth and beverages oxidation

Tanks

3x 12 litre

Output Capacity

Refillable

Empty Weight

41 kg (approx)

Dimensions

600mm x 430mm x 710mm (W x D x H)

Perfect for

The DR12 is ideal for high footfall bubble tea counters, dessert venues, and cafés that want more options ready at all times. It suits sites where customers expect choice and where speed of build affects both queue length and customer satisfaction.

It is a strong fit for venues that run promotions or seasonal menus. Three chambers allow you to keep core best sellers running while introducing a limited time option, without removing the drinks that reliably drive sales.

This model supports operational control. With more chilled capacity on the counter, staff can focus on assembly and service rather than constant chilling and replenishment, which helps during peak periods and reduces service errors.

If you want to scale bubble tea and chilled drinks with less friction and more consistency, the DR12 supports that shift by keeping more of your menu ready to serve.

Cleaning

Cups & Straws

Syrups

Payment
Options

Questions we are often asked:

Many commercial slush machines reach serving consistency in about 60 to 120 minutes, depending on the mix, fill level, and room temperature. Higher powered machines and a colder starting mix can reduce that time.

Many commercial slush machines run from a standard UK 13A socket using a normal three pin plug. Check the model spec and avoid extension leads where possible

Yes, you should leave clearance so the unit can shed heat and avoid overheating. Some suppliers specify minimum ventilation gaps, so follow the installation guidance for your exact model

Use a slush syrup or premix designed for slush machines and follow the stated water to concentrate ratio. Incorrect ratios can stop the product freezing properly or create poor texture

Sugar level matters, since low sugar can freeze into large crystals and high sugar can extend freeze time. Many manufacturers refer to measuring and adjusting brix or mix ratio to correct consistency

Yes, but you need to keep alcohol content low enough for the mix to freeze. Many frozen drink guides recommend roughly 5 to 10 percent ABV for reliable freezing

Some machines can handle carbonated drinks, but you should check the manufacturer guidance for your model first. Carbonation and foaming can affect results and cleaning needs

Many operators clean weekly to prevent residue build up, then do a deeper internal clean around monthly. Follow your manual and local food hygiene procedures, especially for taps and nozzles

Some machines and suppliers recommend a period in chill mode before switching to freeze to help avoid over freezing and protect consistency. Follow the operating guidance for your exact unit and product

Some slush drinks use glycerol, also called E422, to create the slush effect with less sugar. UK food safety guidance warns they are not suitable for children under 4, and suggests businesses minimise glycerol to what is technically necessary