SushiVend is a refrigerated vending machine with individual lockers: every tray has its own door, so it reaches the customer exactly as you packed it — no spirals, no drops. From 20 to 150 lockers, temperature under control, expiry dates enforced by the software.
On the 10" touch screen the customer scrolls the menu and sees the real photo of the dish, ingredients, allergens, production date and expiry.
Contactless card, Apple Pay, Google Pay, QR or RFID card. Discount codes, timed promotions and pay-now / collect-later with a pickup code can all be enabled.
One single locker unlocks — the one that was bought. The tray does not fall and is not crushed: it comes out exactly as it went in.
A classic vending machine drops the product: fine for a snack, not for a tray of nigiri. SushiVend has one independent refrigerated locker per dish (235 x 160 x 280 mm) with its own door.
This also allows something spirals cannot: managing shelf life dish by dish. Each tray is given a duration in hours; when it expires the system locks that door and nobody can buy it.
What changes is the locker size and how many fit in one module. From there you grow by adding modules, not by replacing the machine.
The entry configuration: control module plus a 20-locker refrigerated module. For those starting to sell after hours.
See the data sheet →
A bigger locker: complete sets, family trays and tall packaging fit without being crushed.
See the data sheet →
Thirty different products in a single module: more choice for the customer, fewer refill trips for you.
See the data sheet →Refrigerated modules are added alongside the control module already installed. For the customer it stays one machine, with one screen and one payment: only the choice gets wider.
40-60 lockers
60-90 lockers
80-120 lockers
100-150 lockers
Need a second selling point — two entrances of the same venue, for example? Add a control module: its own till, separate statistics, same cloud account.
Each dish gets a duration in hours. When it expires the system closes that locker: the customer cannot reach it. FIFO management, so you use the full life of the product without taking risks.
You set a threshold. At the first sign of a fault the machine stops selling and sends you a notification straight away, so you can act before the product is ruined.
If a customer leaves a door open, magnets close it again by themselves. The cold stays in.
The locker glass is treated with a film that blocks around half of UV rays: the machine can go where the sun hits.
Optional, for products to be heated: you set the hours in which it can be used, so it serves your customers and not whoever walks past.
The machine lives in the cloud: you configure it from home and check it from your phone. Every machine has its own account.
Menu, photos, ingredients, allergens, prices, promotions and shelf life are updated online, without going to the machine.
| Locker | 235 x 160 x 280 mm (W x H x D) |
| Capacity | 20 to 150 lockers (1-5 modules) |
| Internal temperature | 0-20 °C adjustable |
| Working environment | -25 to +35 °C |
| Body | entirely stainless steel |
| Display | 10" touch screen |
| Power supply | 230V single phase |
| Average consumption | about 96 kWh per month |
| Payments | contactless card, Apple Pay, Google Pay, QR, RFID |
| Warranty | 12 months, spare parts available within 48 hours |
| Installation | no special infrastructure · indoor or outdoor |
| Lead time | about 6 weeks from order |
The manufacturer suggests 14-16 °C for the best sushi flavour, while keeping shelf life within one day to a day and a half. Operating temperatures must be agreed with your HACCP plan.
The body is wrapped with your artwork and the RAL colour is up to you. On the street the machine works even when it is not selling: everyone walking past sees it.
The same machine, fitted out and programmed for other chilled food. Anyone who already runs a SushiVend can add a second one without learning anything new.
Sandwiches, flatbreads and wraps. With optional microwave on a time window.
See the data sheet →Salads and poke bowls: every bowl in its own locker, arriving exactly as it was made.
See the data sheet →Desserts, single portions and fresh pastry: no spirals, decoration arrives intact.
See the data sheet →Looking instead for a self-ordering kiosk, or a vending machine for non-food products? That is another line: custom kiosks and vending machines.
It is not a machine you simply switch on: vending in Italy has rules of its own. Better to know them first, because they change the choice of machine and the time to opening.
Since 2017 anyone selling through vending machines must store and transmit their takings to the Italian Revenue Agency (art. 2 (2), Legislative Decree 127/2015): every machine must be registered on the AdE portal and needs a master system with a communication port. It must be planned together with the payment system.
Selling food from a machine is a food business: it requires SUAP/ASL notification (Reg. EC 852/2004) and an HACCP manual written for vending, covering refilling, expiry dates and temperature records.
Ingredients, allergens and expiry date must be readable before purchase. The SushiVend software shows them on screen for every dish: which is why that screen is not decoration.
Public land, private area, shopping mall: permits, connections and liability all change. This also determines whether you need the canopy, the vestibule and CCTV.
These are general indications, not professional advice: the obligations must be checked with your accountant and the local health authority. We go through them during the project stage, before the order.
The machine can be bought outright or taken on operating lease: a deductible monthly fee, no capital tied up, and a machine that pays for itself with what it sells after hours.
As a connected, remotely monitored asset, Italian Transizione 5.0 / super-depreciation incentives should be assessed: we discuss them with your accountant before the order, because they affect the configuration you choose.
Ask for a proposalThe machine keeps the cold chain but does not extend shelf life: the manufacturer indicates roughly one day to a day and a half. The real shelf life is set by your HACCP plan; the software enforces it by locking the door at the expiry you set.
You, or your staff. The system warns you when a product is running out and shows how long each tray has been inside, so refill rounds are planned on data rather than by eye.
Yes: it works from -25 to +35 °C and the glass has a film that blocks around half of UV rays. For outdoor sites, plan for the canopy, possibly the vestibule and the base platform.
That is the recommended way. You start with a control module plus one refrigerated module and add modules when the machine empties too quickly, up to five modules and 150 lockers on the same screen.
From the cloud, on any computer: dish photo, ingredients, allergens, price, promotions and shelf life in hours. No need to go to the machine.
Contactless card, Apple Pay, Google Pay, QR and RFID cards. The payment system for Italy is chosen together, because it has to work with the electronic takings obligation.
About 96 kWh per month on average, on a 230V single-phase supply. A dedicated electricity meter is available to measure the real consumption of the site.
About six weeks from the order, plus the time for the graphic wrap if requested. Warranty is 12 months with spare parts available within 48 hours.
Yes: the same platform is fitted out for sandwiches and flatbreads (SandwichVend), salads and poke (SaladVend), desserts and pastry (CakeVend).
No automatic price: we answer with a written proposal for your case — configuration, options, lead time and how to buy. We call you back within one working day.
