Skip to content
‹ Back to IndustriesFood & Beverage

FBD’s 372 Dispenser Revolutionizes Frozen Beverage Experience with Extraordinary Flavor in a Compact Design

FBD’s introduction of the FBD’s 372 dispenser has transformed the frozen beverage experience. This compact and innovative dispenser delivers exceptional flavor despite its small size, catering to establishments with limited space and consistent foot traffic. The dispenser features a customizable touchscreen, allowing users to create their perfect drink from a selection of up to sixteen…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Promoted content from FBD on MarketScale.

·
Share

Free workspace

Turn your Food & Beverage expertise into content.

Record interviews, organize footage, and write with AI on a free trial of the MarketScale platform for qualifying companies. No demo required, no credit card.

Try it Free

FBD’s introduction of the FBD’s 372 dispenser has transformed the frozen beverage experience. This compact and innovative dispenser delivers exceptional flavor despite its small size, catering to establishments with limited space and consistent foot traffic. The dispenser features a customizable touchscreen, allowing users to create their perfect drink from a selection of up to sixteen combinations. With inline carbonation and Opti Freeze technology, the FBD’s 372 ensures precise drink profiles and maintains consistent product quality.

In terms of efficiency, the FBD’s 372 sets new benchmarks with its rapid freeze technology and impressive capacity of 1,800 ounces per hour. With a quick recovery time of just seven minutes, it can serve up to 112 sixteen-ounce cups per hour. The dispenser’s durability, low maintenance costs, and average lifespan of over seven years make it a cost-effective investment for businesses.

Furthermore, the FBD’s 372 offers exciting profitability prospects. Its frozen beverages generate higher profit margins compared to canned or fountain drinks, with the potential to achieve up to seventy percent gross profits. With its impressive features and potential for financial success, the FBD’s 372 is revolutionizing the frozen beverage industry.

Video TranscriptExpand ↓

Yet another breakthrough in the flavor forecast. FBD's multi flavor seven seven two delivers up to thirty two drink combination. Changing everything we've imagined frozen beverages to be. With two base flavor options and eight different additional flavor shots to choose from. For product such as frozen lemonade or coffee to your favorite margarita or daiquiri. More flavors, less counter space occupied, perfect for sea stores, quick serve restaurants, fast casual, and more. A unique and memorable experience for all. Mix a drink with only a few taps on the screen. Flexible with a built in premier touchscreen customizable to any brand or program. FBD technology, refines taste with inline carbonation, optimizing quality, yield, and consistent overrun. Opti freeze maintains product consistency. That way every drink is thirst quenchingly delightful. Rapid freeze enhances the refreeze time with continuous draw capacity of four thousand five hundred ounces per hour. And just a four minute recovery time, resulting in up to two hundred eighty one sixteen ounce cups an hour. Reliability with fewer moving parts Durability backed with an average seven plus years' lifespan, lowest cost of ownership, lower acquisition and maintenance costs. Consisting of fifty percent carbon dioxide and forty percent water, making double the profit margins of a canned beverage. Twenty percent more than fountain drinks, and the program bringing in up to seventy percent gross profits. Offer your customers a great drink variety. With virtually unlimited options. You can satisfy every customer's frozen beverage desire, f b d frozen.

FBD

Part of this channel

FBD

Decades of frozen beverage dispenser expertise for foodservice operators.

Visit the channel

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Book DemoSee how it works15 minutes, straight to a calendar.
B2B Weekly

The week in Food & Beverage, and sixteen other industries, every Monday.

Ten stories, one-line takes, five minutes. Free.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. Explore how your experts, customers, and partners can become useful content for buyers and AI search.

Free Trial

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Start a free trial and see it with your own people. For qualifying companies, no credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What your free trial includes

Hands-on access to the MarketScale platform
Media requests to your crowd, remote recording, AI writing tools
No demo required. No credit card.
For qualifying companies. Company confirmation required.

More Food & Beverage Insights

Diners cite inconvenience before price when cutting chain visits, William Blair finds

Diners cite inconvenience before price when cutting chain visits, William Blair finds

In William Blair's 16th quarterly restaurant survey, "inconvenient" was the top reason diners gave for visiting a chain less, ahead of "too expensive." Monthly restaurant interactions fell to 13.6. Takeout ordering moved back to phone and counter, at 40 percent versus 34 percent for apps. Ordering friction looks like the next value lever.

  • 01Convenience is the top reason diners order takeout or delivery (65 percent), and inconvenience is the top reason they visit a chain less—suggesting the same factor may cut both ways.
  • 02For takeout, phone and in-person ordering (40 percent) now beats restaurant apps and websites (34 percent), and among guests under 60 the split is 36 to 33.
  • 03A useful benchmark for off-premises leaders: surveyed diners average 13.6 restaurant interactions a month, roughly 70 percent of them off the dining room floor.

Oct 28, 2026

Why QSR brands are funding 2027 drive-thru and POS tech

Why QSR brands are funding 2027 drive-thru and POS tech

Telaid's Jeff Wayman reports from FSTEC that QSR brands are prioritizing 2027 capital spending on drive-thru, POS and AI as labor, food and energy costs climb. The National Restaurant Association counts 42% of operators unprofitable in 2025. An Elo and Coresight survey finds only 18% of QSR executives run drive-thru voice AI at scale.

  • 01The National Restaurant Association counts 42% of operators as unprofitable in 2025, with total restaurant expenses up 36% since 2019.
  • 02Only 18% of QSR executives run drive-thru voice AI at scale, in a September 2026 Elo and Coresight survey of 147 leaders, and Qu finds 9% of AI investors report meaningful impact.
  • 03Telaid's Jeff Wayman says brands are ranking 2027 CapEx and tech stack changes now, judged on comp sales, guest counts and average check.

Oct 28, 2026

Assemblies Unlimited expands into a new Southern Region

Assemblies Unlimited expands into a new Southern Region

Assemblies Unlimited announced a Southern Region on Oct. 22. It covers Texas, Oklahoma, Arkansas, Louisiana, Mississippi and Alabama and runs from a new sales office in Arlington, Texas. Brands get a local point of contact. AUI's Southern partner facilities currently include locations in Fort Worth, Houston, Paris and Irving, Texas, and Decatur, Alabama, with capabilities ranging from powder filling and stick packs to SQF-certified secondary packaging and POP display assembly.

  • 01The new Southern Region is an expansion of AUI's sales territory, which suggests brands gain a dedicated local team rather than added plant capacity.
  • 02The partner facilities AUI names are in Texas and Alabama, while the territory spans six states, so brands in Louisiana, Oklahoma, Arkansas or Mississippi should ask early which plant would run their job.
  • 03The next useful signal is whether AUI's named Southern partner roster grows beyond Texas and Alabama into the rest of the new territory.

Oct 27, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a Demo

Or call us. No forms required. We pick up. 214-945-2512