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  • Granita delivery in Paris and around
  • Installation and commissioning
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Opening an outlet

Serving granita needs no kitchen and no extra staff. A machine on a metre of counter, canisters of syrup and cups are enough to start selling on the first warm day.

What remains is knowing what to budget for, where to put the machine and what the business can bring in. This page answers in that order, and ends on the calculator, where you enter your own figures.

  • Three flavours served at once, without interrupting service
  • Delivery, installation and commissioning in Paris and within 150 km
  • Syrup restocking and repairs from the same contact
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Machine à granita V AIR trois cuves servant trois parfums, avec trois gobelets

How it works

How a granita business runs

Four moves, repeated every day you serve.

  1. You prepare One part syrup to eight parts water, poured into the tank. For an 11-litre tank, count one litre of syrup.
  2. The machine works One to two hours to reach the texture, then it holds the granita ready to serve all day.
  3. You serve One cup, one move, a few seconds. Three tanks let you serve three flavours without ever pausing service.
  4. You rinse and restock Rinse the tanks at the end of the day, a full clean once a week, and a syrup order when stock runs low.

The investment

What to budget for

The equipment is bought once, the rest is restocked as you sell.

Machine a granite V AIR Classic 3 cuves vue de trois quarts

One lasting investment

Carpigiani V AIR Classic granita machine, 3 tanks

2 700,00 € excl. VAT (3 240,00 € incl. VAT)

Delivery, installation and commissioning included in Paris and around. Payment in three instalments is possible, to be agreed on the quote.

See the machine
Bidon de sirop à granita parfum menthe

Restocked as you sell

Syrups, in 5-litre canisters

from 40,00 € excl. VAT (42,20 € incl. VAT) per canister

One canister makes around 45 litres of granita, ready to serve, or 225 cups of 20 cl. Your opening stock does not need to be large.

And on your side

Cups, straws and spoons

Choose them to suit how you sell. They are not in our catalogue and come from your usual supplier.

One metre of counter

On a stable surface, visible from the queue. Colours in motion do much of the selling.

A standard socket and a water point

A 230 V supply is enough. Water is for rinsing the tanks each day.

The location

Where a machine finds its public

Granita sells on footfall and on heat. The spots that have both are the right ones.

Bar and snack bar

Customers already there, ordering at the counter. Granita rounds out the cold drinks list without changing how you serve.

Campsite and leisure park

Heavy footfall over a short season, with families. This is where the volume happens.

Park, pool and beach

The heat itself brings people over. A machine visible from the path sells on its own.

Events

Fairs, markets, fêtes, festivals. The equipment travels and is back in service within an hour.

Fast food

The drink sells as an add-on to the meal, at a price you set, with a move that does not slow the queue.

Seasonal shop

Ice cream parlour, kiosk, seaside shop. Granita extends an offer already built around cooling off.

Profitability

What could your outlet bring in?

No two outlets are alike: the selling price, the volume sold and the machine configuration change everything. Our calculator starts from your own assumptions and gives you your figures.

  1. You enter your assumptions Cups served, price charged, machine configuration you have in mind.
  2. The calculator does the rest Cost per cup, canister yield and how long the equipment takes to pay for itself.
  3. You leave with a costing An estimate to keep, to compare with your current business and to discuss with us.
Work out my profitability

Indicative estimate, based on the values you enter. It is not a contractual commitment.

Getting started

Our advice before your first season

What we tell every new outlet.

  1. Start with three flavours A classic, a red fruit and a blue flavour cover most tastes. You will refine later, based on what sells.
  2. Start the machine before the rush The texture takes one to two hours. A machine switched on at opening serves when the crowd arrives, not two hours later.
  3. Make the machine visible Colours in motion do much of the selling. A counter tucked away halves the volume.
  4. Keep to the dilution Over-diluted syrup shows in the colour and tells in the taste. It is the first habit to give the team.
  5. Keep a spare wear part A machine out of action in high season costs a day of trading. The common parts are in the catalogue.

Planning a granita outlet?

Answer within 24 working hours, free quote, no commitment. No online payment: you receive a proposal written for you.

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