the slushy people
The Slushy People

FAQ's & T&C's

Have questions about slushie machine hire and slush hire? We’ll answer all your machine hire questions here.
  • How do I clean the slushie machine?
  • How long will it take for the mix to freeze?
  • Will you explain how to use the machine?
  • Is ice required for the machine?
  • What do I need to supply?
  • How many drinks will the machine supply?
  • Will there be a delivery charge?
  • How can I pay?
  • Need more information?
  • What if the machine is damaged by the hirer or a third party?


How do I clean the slushy machine hire?


  • With our machine hire services, you don’t have to! We clean the slushiemachines after every hire. Our slushie machine hire services makes sure you get the best out of your hire. However, we do ask that you empty the machine of any left over mix after you’ve used the slushie machine hire at your party after thehire.



How long will it take for the slushie mix to freeze?

  • It takes about 60 - 90 minutes for the first batch to freeze in the slush machine, but can be slightly longer if outdoors. Any additional batches made will take about 15/25mins to freeze. For best results, we recommend that machines are set up in a cool place, out of direct sunlight. We also suggest alcohol is stored in the freezer for several hours prior to use. Alcohol will not freeze but by cooling it, the slushie mix will freeze a lot quicker.


Will you explain how to use the machine?

  • Yes, we will show you how to switch on the machine and add any extra mix you may have ordered for later in the night.


Is ice required for the machine?


  • No – the machine freezes the mix without any ice. 


Ice will damage the machine – please DO NOT put ice into the mix.

What do I need to supply?
  • You will need to provide a standard power point outlet. If you do not have a suitable table, we can supply a Table at no charge. If you wish to include alcohol in the mix, you will also need to supply this.


How many drinks will the machine supply?

Slushie Quantity 200ml Cup
  • 15 litres 75 drinks - Single Slush Machine
  • 30 litres 150 drinks - Single Slush Machine
  • 45 litres 225 drinks - Single Slush Machine
  • 60 litres 300 drinks - Single Slush Machine

170ml Cocktail Glass
  • 20 litres 90 drinks - Single Slush Machine
  • 40 litres 180 drinks - Single Slush Machine
  • 60 litres 270 drinks - Single Slush Machine
  • 60 litres 350 drinks - Single Slush Machine

Note: Expansion once Slushie Freezes can add around 10% to the drink output i.e 15 litres = 16.5litres or 82 x 200ml cups

We include 50x200ml clear plastic cups with every 15 litres of your syrup with your hire.

Will there be a delivery charge?

  • Free delivery applies to most North/West areas of Brisbane CBD, however some areas may attract a delivery fee. Please contact us for more details.


How can I pay?

  1. Cash on the day of delivery.
  2. Bank transfer - we can provide bank account details upon request and payment must be received into our account before machine can be delivered.
  3. PayPal payments can be made on the Prices pages, all payments are to be cleared prior to your party setup time.
  4. Credit Card payments can be made before or on delivery of the equipment, all payments are to be cleared prior to your party setup time.

What if the Machine or equipment are damaged by the hirer?

  • Unfortunately, Any damage deemed by Kazzar's Cocktails staff to be that of the Hirer or a third party while hiring the machine or equipment will be charged at the total cost of parts and labor to the hirer stated on the invoiced booking.
  • The Hirer accepts all responsibility for neglect and misuse to equipment and accepts all associated costs to repairs as part of their agreement when placing a booking.


Need more information?


If you have any further queries, or would like to make a booking, please contact Kazzar on 07 3385 6773 or via the Contact us page

__________________________________________________________________

Kazzar's Basic Terms & Conditions of Hire:

  • The hirer must be 18 years of age or over to hire any of the machines. It is the responsibility of the hirer to ensure the machine is used according to instructions given by Kazzars Cocktails staff during setup &  to ensure no damage is done to the machine for the duration of the hire and the machine is not at anytime to be moved from the location upon setup. 

  • It is the responsibility of the hirer to ensure nothing is added to the slushy machine, including but not limited to, soft drink, cordial, milk, cream or any other liquid or thickening agent. 

  • It is the responsibility of the hirer to ensure only the cocktail/slushee mix supplied by Kazzars Cocktails is placed in the Frozen Cocktail/slush Machine & that any alcohol added to this mix is at the responsibility of the Hirer. 

  • It is the responsibility of the hirer to contact Kazzars Cocktails immediately if there appears to be any problems with the machine which are not covered in the instructions supplied. 

  • The hirer agrees to pay the replacement cost for any damage, loss or theft of any machine or any part of any machine for the duration of the hire.

  • All equipment including but not limited to the Slushy Machines, Tables, Leads, Surge Protectors remain the property of Kazzars Cocktails.
the above brief slushy machine hire terms are a short breakdown of the standard terms of hire agreement for slushy machine hire
__________________________________________________________________



Standard (HIRE) Terms of Hire Agreement

These Standard Terms and Conditions together with the Offer to Hire Form, Payment Terms and Special Conditions, the Offer by The Owner to you (the "Hirer") to hire the Equipment and if the Hirer accepts this Offer constitute the whole of the Contract with the Hirer.
  • 1
    DEFINITIONS AND EXPLANATIONSIn these Terms and Conditions these words and phrases have the following meanings:

    • "Acceptance" and "Accepted" means acceptance of the Offer to Hire Form by the Hirer.

    • "Additional Equipment" means further goods or equipment required by the Hirer for delivery to the Site.

    • "Cancellation" means the cancellation by the Hirer of this Contract, which Cancellation must be communicated to The Owner by email or facsimile and be to that effect.

    • "Cancellation Fee" means 100 percent (%) of the Hire Fee of the Equipment not required where the Cancellation is received by the Owner more than three (3) working Days prior to the anticipated Delivery Date to the Site or 7 Days percent (%) of the Hire Fee of the Equipment not required if within three (3) working Days of the anticipated Delivery Date of the Equipment to the Site.

    • "COD" means cash on delivery to Site.

    • "Contract" means the Contract between the Owner and the Hirer for the hiring of the Equipment the Terms of which are fully set out in these Standard Terms and Conditions and in the Offer to Hire Form and any special conditions.

    • "Day" means a calendar day commencing immediately on midnight and finishing immediately before the next midnight.

    • "Delivery Address" means, except where otherwise stated in the Special Conditions or in the Offer to Hire Form, the Site.

    • "Deposit" means any sum which is stated in the Offer to Hire Form as a deposit.

    • "Dry Hire" means the hiring of the Equipment to the Hirer without the provision of persons to operate the Equipment.

    • "Duty" means any duty payable under any State or Territory legislation in respect of the hiring of the Equipment to the Hirer under this Contract.

    • "Equipment" means collectively all the goods and equipment described in the Offer to Hire Form and separately each item of the goods and equipment designated in the Offer to Hire Form and includes all additional Equipment.

    • "Essential Term" means any term in these Standard Terms and Conditions which is expressly stated to be an Essential Term and also means any term which the parties expressly state in any Special Conditions to be an Essential Term. "Essential Term" also includes any term which, by its nature and importance, one or other of the parties would not enter into this Contract without that term being included.

    • "Facilities" means all electrical services, scaffolding, lighting, awnings and other requirements necessary in order to facilitate the proper and safe installation and use of the Equipment on the Site.

    • "GST" means Goods and Services Tax as defined in A New Tax Act (Goods and Services) 1999 (Cth).

    • Hirer "Effective Control" means actual physical control and use of the Equipment at relevant times. Where the Equipment is provided to the Hirer on a Dry Hire basis, it will be deemed to be under the Effective Control of the Hirer. Where the Equipment is provided to the Hirer on a Wet Hire basis, it will be deemed to be under the Effective Control of The Owner.

    • "Hire Fee" means the fee exclusive of GST which the Hirer has by this Contract agreed to pay to The Owner for the hire of the Equipment for the Period of Hire. Additional Equipment will be separately invoiced to the Hirer and will be in addition to the Hire Fee and will be added to the Invoice of the Hire Fee to the Hirer. The Hire Fee is set out in the Offer to Hire Form.

    • "Hirer" means the company or person described in the Offer to Hire Form as "the Hirer" and includes where applicable its lawful successors and assignees.

    • "Manufacturer" means in respect of each item of Equipment the identified Manufacturer of that item of Equipment.

    • "Offer" means this offer to hire the Equipment to the Hirer.

    • "Owner" means the company referred to as the owner in the Offer to Hire Form completed by the Hirer. If applicable, any reference to the owner is also a reference to its lawful successors and assignors.

    • "Owner's Premises" means the premises where the Owner stores the Equipment.

    • "Period of Hire" means the period for which the Equipment is hired by the Hirer as specified in the Offer to Hire Form, being the period commencing on the delivery of the Equipment to the Site, being the Delivery Address as stated in the Offer to Hire Form and expiring on the Collection Date as stated in the Offer to Hire Form.

    • "Services" means the provision of labour by the Owner (its servants, agents or lawful contractors) including but not limited to labour for production planning, event management, Equipment delivery, set-up, operation, pack-down and collection.

    • "Site" means the designated place, venue, or location at which the Equipment is to be delivered to and at which place the Hirer is to take possession of the Equipment.

    • "Special Conditions" means the special conditions (if any as set out in the Offer to Hire Form).

    • "Terms" means these Standard Terms and Conditions which will always be sent with the Offer to Hire Form together with any Special Conditions set out and the Offer to Hire Form itself.

    • "Venue" means the place where the Equipment is to be used by the Hirer.

    • "Wet Hire" means the hiring of the Equipment and the provision of persons to operate the Equipment and provide the Services in respect thereto.

    • A reference to a Statute, Rule or Regulation is a reference to that Statute, Rule or Regulation as amended, re-enacted or modified from time to time.

    • The headings in these Standard Terms and Conditions are for convenience only and do not affect their construction.

    • A reference to any party includes their lawful successors and assigns.
  • 2
    BINDING CONTRACT
    • 2.1
      This Contract is entered into and will be binding on the Owner and the Hirer upon the Hirer's Acceptance of the Offer to Hire Form. All Equipment is available as listed at the time the Offer to Hire Form as sent to the Hirer. The Owner will ensure that the Equipment specified in the Offer to Hire Form is available for the Hirer if the Offer to Hire Form is Accepted within 72 hours of the Offer to Hire Form being sent to the Hirer or in such shorter time as may be specified in the Offer to Hire Form.
    • 2.2
      Until the Hirer has Accepted this Offer, the Owner may at any time withdraw the Offer by email, facsimile or letter to the Hirer to that effect.
    • 2.3
      The Hirer will for all the purposes of this Contract be deemed to have Accepted the Offer to Hire Form on these Standard Terms and Conditions together with any Special Conditions and this Contract will thereby be created if the Hirer communicates its Acceptance in the manner provided in the Offer to Hire Form.
    • 2.4
      The Owner has no obligation to the Hirer to supply the Equipment named in the Offer to Hire Form if the Acceptance by the Hirer is received by the Owner outside the period of time set out in clause 2.1.
    • 2.5
      If there is any Duty payable in respect of this Contract, it must be paid by the Hirer in addition to the Hire Fee.
    • 2.6
      The Offer to Hire Form can only be Accepted by the Hirer.
    • 2.7
      If an Acceptance is sent by any other person or company other than the Hirer, that person or company will be deemed to be the Agent of the Hirer and the Owner may rely upon this Acceptance by that person or agent as being an Acceptance by the Hirer.
    • 2.8
      The Owner may, at its absolute discretion, where the Acceptance is received from a person or company other than the Hirer, require written confirmation by the Hirer that such Acceptance is given for and on its behalf and with its full authority. If the Owner requires such confirmation, then the Acceptance will not be deemed to have been communicated and received by the Owner until such confirmation is received.
  • 3
    TERMS OF PAYMENT
    • 3.1
      The Hirer will pay the Hire Fee to the Owner on the Payment Date as stated in the Offer to Hire Form. The Owner must provide a Tax Invoice to the Hirer for the Hire Fee. If payment in advance or COD is required, it must be noted in the Offer to Hire Form. The Hirer must also pay the GST as stated in the Tax Invoice when paying the Hire Fee to the Owner. If payment is not made by the Payment Date as set out in the Offer to Hire Form, the Owner is not obliged to Deliver the Equipment and may withhold Delivery of the Equipment to the Site until such payment is received.
    • 3.2
      Without limiting the circumstances in which the Owner may require the Hire Fee payment to be paid in advance, the Owner may require advance payment of the Hire Fee where before any hiring takes place any of the Equipment to be hired has to be manufactured, adapted or any process has to be applied to existing items of the Equipment to match with the Hirer's specific requirements.
    • 3.3
      Where either in the Special Conditions or in the Offer to Hire Form the Owner has agreed to give a discount on the Hire Fee to the Hirer, then if the Hirer does not pay the total amount of the Tax Invoice (as discounted) with GST and Duty within the payment period in the Offer to Hire Form, then the discount is forfeited by the Hirer and the Owner has the right to issue a replacing Tax Invoice to the Hirer for the full Hire Fee plus GST and any Duty without any discount. This will apply not only to the Equipment but also to all Additional Equipment which the Hirer may require after the initial Offer to Hire Form has been Accepted with the intent that if such Additional Equipment is not paid for within the time stated in the Offer to Hire Form (for the Equipment), such non-payment in respect of the Additional Equipment will cause the Hirer to lose the right to the discount, not only in respect of the Additional Equipment, but also in respect of the Equipment the subject of the Hire Fee.
  • 4
    THE EQUIPMENT
    • 4.1
      The Equipment will at all times remain the property of the Owner. The Hirer has no legal or equitable interest in the Equipment or any part thereof. The Hirer's possession of the Equipment (upon delivery) will be as a bailee for the Period of Hire and thereafter at will.
    • 4.2
      Upon delivery, the Equipment must be inspected by the Hirer to determine whether the Equipment delivered is complete in accordance with the Contract and is in good order and working condition. Unless otherwise stated in the Special Conditions, the Hirer will on completion of the inspection be deemed to have satisfied itself that the Equipment as a whole is suitable, fit and merchantable and capable of meeting all the requirements of the Hirer.
    • 4.3
      Unless the Owner has been expressly retained, in writing, to advise on the suitability, fitness and merchantability of the Equipment for the Hirer's purpose, any warranting as to suitability, fitness or merchantability is hereby expressly excluded.
    • 4.4
      Any shortages or malfunctioning of the Equipment must be notified by the Hirer to the Owner, in writing, within 24 hours of delivery.
    • 4.5
      Where the Hirer is in Effective Control of the Equipment, then the Hirer is a bailee of the Equipment. In addition to all duties imposed at law upon bailees, it is an essential term of the Contract that the Hirer will:
      • (a)
        At all times exercise all reasonable care and diligence in the use of the Equipment in accordance with Manufacturer's specifications;
      • (b)
        Where the Hirer has responsibility to return the Equipment, it must return it in good order and working condition to the Owner at the Delivery Address on or prior to the expiration of the Period of Hire;
      • (c)
        Where the Owner is to collect the Equipment at the expiration of the Period of Hire, the Hirer must make it available for collection in good order and working condition at the Delivery Address;
      • (d)
        Not tamper or in any way interfere with, or repair or attempt to repair the Equipment;
      • (e)
        Be responsible for all accidental damage to the Equipment, save and except where such damage is caused by the Owner;
      • (f)
        Be responsible for all loss or damage to the Equipment occasioned by theft, malicious damage, or other unlawful act, save and except where such loss or damage occurs when the Equipment is under the effective control of the Owner;
      • (g)
        At no time during the Period of Hire part with possession of the Equipment or in any way deal with it in a manner inconsistent with the rights of the Owner as owner;
      • (h)
        Ensure that the Equipment is secure at all time and where being stored in unlocked premises, supply such security measure to ensure that the Equipment is secure at all times;
      • (i)
        Keep the Equipment safe at all times during the Period of Hire;
      • (j)
        Not permit any person to improperly use the equipment.
    • 4.6
      In the event that the Equipment or any part of it is lost, stolen or damaged during the Period of Hire in circumstances where the Hirer bears responsibility under these Terms, the Hirer will be liable to the Owner and will indemnify it for the cost and expenses of the replacement of such lost or stolen Equipment and/or for the replacement of Equipment which, in the sole determination of the Owner, is damaged beyond repair and/or for the costs and expenses of repairing or re-instating damaged equipment.
    • 4.7
      In the event that the Hirer fails or refuses for any reason whatsoever to return or make available for collection all the Equipment to the Owner at the expiration of the Period of Hire, then the Hirer will be in breach of an essential Term of this Contract and without prejudice to any other rights which the Owner may have, either pursuant to these Terms or at law, the Hirer will be liable to pay the Owner on a Day-Rate basis for the hiring for Equipment for such further period of time.
    • 4.8
      For the purposes of clause 4.7 above, such further period of time will commence at the expiration of the Period of Hire and conclude at the earliest to occur of, the date when the Equipment is returned to The Owner in good working order and condition or the date when the Owner receives from the Hirer full monetary compensation for the loss or damage to the Equipment. The loss or damage to the Equipment will be the replacement cost of the Equipment at that time or, where the Equipment cannot be replaced, the cost of new substitute Equipment that can substantially be used for the same purpose as the lost damaged or destroyed Equipment. In addition, the Hirer fully indemnifies the Owner for any other liability, loss or cost that the Owner might sustain as a consequence of the Owner being unable to meet any other contractual obligation to supply that Equipment (or any other item thereof) to any other person.
  • 5
    SERVICES
    • 5.1
      Where the Owner provides Services for a Hirer at a Site, each of the following are Essential Terms of this Contract, which the Hirer must comply with. The Hirer must:
      • (a)
        Ensure that the Owner is able to access the Site at all times specified by the Owner and at all other reasonable times so as to enable the Owner to provide the Services;
      • (b)
        Ensure that the Equipment when installed remains in place at the Site for the Period of Hire and that the Site is not required for any other purpose which would require the Equipment to be dismantled and re-installed or which may put the whole or any part of the Equipment at risk of being lost damaged or destroyed;
      • (c)
        Ensure that all access to the Site is given to the Owner and that such time as is required by the Owner is available at the conclusion of the Period of Hire to enable the Owner to dismantle and remove the Equipment from the Site;
      • (d)
        Do all such things as are necessary to discharge the Hirer's obligations under all applicable Occupation Health and Safety legislation, regulations and codes of practice so as to ensure that the Site and the Equipment as installed are safe and free from defects and dangerous conditions;
      • (e)
        Ensure that where the Equipment is being Installed on any structure or held in place by any structure that the structure is capable of holding the weight of the Equipment and that the structure is properly erected so as to be safe and so as to take the anticipated loads involved in holding the Equipment;
      • (f)
        Ensure that the Site is safe for all of the Owner's employees and contractors to carry out the services required of the Owner under this Contract.
    • 5.2
      Where in the Details of Goods and Equipment to be Hired it states that the Owner will deliver the Equipment to the Site, then the Owner is responsible for the Equipment until it is delivered to the Hirer at the Site. Where in the Details of Goods and Equipment to be Hired it states that the Hirer will collect the Equipment from the Owner and the Hirer will deliver it to the Site, then the Hirer is responsible for the Equipment as and from the time the Hirer collects the Equipment from the Owner's Premises.
    • 5.3
      The Hirer acknowledges that the Owner may in providing the Services be dependent upon other contractors preparing the Site for the Equipment or its installation. The Owner will not be liable for any delay in installing the Equipment or for providing the Services where such delay is a consequence of any act or omission on the part of such external contractors. and slushy machine hire
    • 5.4
      Except where the Owner has expressly agreed to provide any Facilities, it is the exclusive responsibility of the Hirer to ensure that:
      • (a)
        The Site is safe for the Installation and use of the Equipment;
      • (b)
        All required Facilities are available and are in place, are safe and in good working order;
      • (c)
        The Site is safe for the provision of the Services.
  • 6
    DEFAULT EVENTS
    • 6.1
      The Hirer will be in default if:
      • (a)
        It breaches any of its obligations under this Contract and fails to remedy such breach within seven (7) days of being requested by the Owner to do so;
      • (b)
        It breaches any essential Term of this Contract;
      • (c)
        Where the Hirer being a corporation is insolvent, is wound-up or goes into Liquidation or has an Administrator appointed to it or has a Receiver appointed over any of its assets;
      • (d)
        Where the Hirer is a natural person, he or she is or becomes insolvent or makes an assignment for the benefit of his or her creditors or commits an act of bankruptcy under the Bankruptcy Act 1966 (Cth) or is declared bankrupt.
    • 6.2
      On the happening of a Default Event the Owner may, without prejudice to any of its other rights either under these Terms or at law and without previous notice to the Hirer, enter any Site where the Owner believes the Equipment to be located, re-possess it and the Hirer hereby agrees not to make any claim or bring any action against the Owner as a result of the re-possession of the Equipment.
    • 6.3
      The Hirer agrees to indemnify the Owner and keep the Owner indemnified against any loss or liability expense or cost which might be incurred by the Owner in entering upon the Site and taking possession of the Equipment or any item thereof. Such indemnity covers any liability to any third party for trespass or for damage to the Site occasioned through the entry upon the Site, the re-possession of the Equipment or its removal from the Site. especially slushy machine hire
  • 7
    WARRANTIES
    • 7.1
      Except where specifically agreed in the Special Conditions, the Owner gives no warranty express or implied in respect of the Equipment, its fitness for purpose or the condition thereof.
    • 7.2
      All warranties implied by the Competition and Consumer Act 2010 (Cth) and any other Statutes (if any) that can be expressly excluded are hereby expressly excluded.
    • 7.3
      Where permitted by statute, the Owner's liability for breach of any warranty is limited to:
      • (a)
        The supply to the Hirer of substituted equivalent equipment; or
      • (b)
        The payment of the costs of supplying to the Hirer substituted equivalent equipment; or
      • (c)
        The repayment to the Hirer of the Hire Fee.
  • 8
    LIMITATION OF LIABILITY
    • 8.1
      The liability of the Owner is limited as follows:
      • (a)
        The Owner is not liable to the Hirer for any loss or damage which the Hirer might sustain as a consequence of the Hirer ordering the wrong Equipment or insufficient quantities of the Equipment or where the Equipment is hired for a purpose which is outside of the Equipment's specifications.
      • (b)
        The Owner will have no liability to the Hirer if it is the responsibility of the Hirer to prepare the Site for the Delivery and Installation of the Equipment or where it is the responsibility of the Hirer to provide the Facilities and at the time of Delivery of the Equipment to the Site, the Site is not so prepared or the Facilities or any of them are not available or unsuitable.
      • (c)
        The Owner has no liability to the Hirer for any damage or loss which the Hirer might sustain where the cause of that damage or loss is the negligence of the Hirer or any of its servants, agents or contractors.
    • 8.2
      Where it is the responsibility of the Hirer to ensure that the Site is safe and that the Facilities are safe, then the Hirer indemnifies the Owner against any liability to any third party who suffers injury, loss or damage where such injury, loss or damage is caused wholly or partly as a consequence of any negligent act or omission or other failure on the part of the Hirer to ensure that the Site is safe.
  • 9
    CANCELLATION AND CANCELLATION FEE
    • 9.1
      The Hirer has the right to Cancel this Contract provided that it sends a Cancellation notification by email or facsimile to The Owner. Upon receipt of such Cancellation, the Owner has no further obligation to deliver the Equipment, the subject of the Cancellation, to the Site.
    • 9.2
      The Cancellation sent by the Hirer must clearly identify each and every item of the Equipment which the Hirer no longer requires.
    • 9.3
      The Owner will be entitled to invoice the Hirer for the Equipment the subject of the Cancellation. The Cancellation Fee payable will depend on the notice period as set out in the definition of Cancellation Fee in Clause 1. The Hirer agrees and acknowledges that it must pay the Cancellation Fee in full as invoiced by the Owner.
  • 10
    DEPOSIT
    • 10.1
      The Owner may, as part of its Offer to Hire Form, require the Hirer as a pre-condition of Acceptance, to pay to the Owner a Deposit in respect of the Equipment to be Hired. The amount of the Deposit shall be as stated in the Offer to Hire Form. Unless The Owner expressly by email or facsimile waives the receipt of the Deposit as a pre-condition of Acceptance, no Acceptance by the Hirer will be effective unless and until the Deposit is received.
    • 10.2
      Any such Deposit shall when paid be applied against the Hire Fee, or if the Hirer cancels the Contract or any Equipment, The Owner may, at its discretion, apply such Deposit as a credit against any such Cancellation Fee.
  • 11
    NO SALE AND ACKNOWLEDGEMENT OF OWNERSHIP
    • 11.1
      This is a hiring agreement only and does not constitute or give rise to any sale of the Equipment to the Hirer, any hire purchase agreement or arrangement with the Hirer or any leasing agreement that contains an option to purchase the Equipment. The relationship between the Owner and the Hirer is limited to a relationship of owner and bailee in respect of the equipment.
    • 11.2
      The Hirer acknowledges that the Owner is the sole exclusive owner of the Equipment and the Additional Equipment.
    • 11.3
      Nothing in this Contract confers any option on the Hirer to purchase the Equipment or any part thereof.
  • SPECIAL CONDITIONS
The following special conditions will apply to this Hiring Agreement. To the extent to which any of the Standard Terms and Conditions for the Commercial Hire of Goods and Equipment are inconsistent with any of these special conditions then to the extent of that inconsistency only, the Standard Terms and Conditions for the Commercial Hire of Goods and Equipment shall not apply.

    • 12
      The Hirer is responsible for any loss or damage to property listed in the Souvenir List attached to this document to the value listed in the souvenir list. By signing or making initial payment to this agreement the Hirer gives permission for the owner to charge the nominated credit card for any loss or damage to hired equipment whilst in the care of the hirer.
  • Kazzar's slushie machine hire appreciates you taking the time to read and understand the slushy machine hire terms and conditions of slushy machine hire. thank you for using kazzars slushy machine hire

Useful Links

For More information about Alcohol you can also contact these numbers:


ACT
Alcohol & Drug Program
Ph: 02 6207 9977

NSW
1800 422 599 (NSW country) (02) 93618000 (Sydney)

NT
Alcohol and Other Drug Services
Territory Health Services
PO Box 40596
CASUARINA NT 0811
(08) 8948 0087 (Darwin) (08) 8951 7580 (Central Australia) 1800 131 350 (Territory wide)

QLD 
Metropolitan
Ph: 07 3837 5989
Regional (Toll Free)
Ph: 1800 177 833 (QLD outside Metro area)

SA
Ph: 1300 131 340

TAS
Ph: 1800 811 994

VIC
Direct Line
Ph: 1800 888 236
(an alcohol and drug counselling and referral service administered by Turning Point Drug and Alcohol Centre)

Drug Info Line - 1300 858 584
(principally an information service about drug and alcohol issues administered by the Australian Drug Foundation)

Parent Line - 13 22 89
(a state wide telephone information, advice and referral service for parents of children aged 0 to 18 years, funded by the Department of Human Services)

WA
Alcohol and Drug Information Service
Metropolitan
(08) 9442 5000 (Perth) and 1800 198 024 (WA country)

Fun Jello Shot Recipe's

Jelly Shot Recipe's Idea's for your Party

This is an 18+ Page

(Always Drink Responsibly)

Recipe's are supplied by our customers - we take NO responsibility for the affects they have and always encourage our customers to Drink Responsibly!

1 *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.

2 *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)

3 *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum

4 *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.

5 *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.

6 *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

7 *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)

8 *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)

9 *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)

10 *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)

11 *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)

12 *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)

13 *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)

14 *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

15 *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)

16 *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

17 *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)

18 *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)

19 *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)

20 *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)

21 *SEX ON THE BEACH* boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka

22 *SOUR APPLE* (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

23 *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.

24 *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)

25 *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)

26 *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)

27 *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)

28 *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)

29 *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)

30 *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)

31 *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)

32*FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps

33 *RED HEADED SL#T* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

34 *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint extract in the the boiling water.)

35 *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36 *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!

37 *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.

38 *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup

39 KOMANIWANALAYA 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.

40 RAIN MAIN 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups

41 ADAM AND EVE 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.

42 ALABAMA SLAMMER 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.

43 ALL NIGHTER 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.

44 APPLE PIE 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup ofGrenadine. Stir well and cool before pouring into jello shot cups.

45 BANANA BOAT 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup ofBanana Liqueur. Stir well and cool before pouring into jello shot cups.

46 BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofBanana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.

47 BAT OUT OF HELL 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

48 BERMUDA TRIANGLE 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot

49 BLACK CAT 1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

50 BLACK WIDOW 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a singleblackberry in each cup before chilling

51 COUGH DROP 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.

52 CRYPTINI 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

53 FRENCH TICKLER 1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

54 HARVEY WALLBANGER 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.

55 JUICY FRUIT 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

56 JAGERMASTER 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

57 JAGERMONSTER 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

58 LETHAL INJECTION 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring intojello shot cups.

59 LONG ISLAND ICED TEA and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.

60 NINJA TURTLE 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.

61 PAIN KILLER 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.

62 PIXIE STIX 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

63 RED SILK PANTIES 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.

64 KINKY MALIBU BARBIE Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.

65 Killer Kool Aid 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.

66 Broken Heart 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.

67 SCOOBY SNACKS 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.

68 TIJUANA TAXI 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.

69 RUMMY BEARS 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.

70 WOOWOO 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

PLEASE drink responsibly! ♥

Basic directions and tips:

  1. Use unflavored gelatin (usually comes in 1/4 ounce packets).
  2. You will want to add a small amount of sugar to reduce the tartness of the finished jelly shot.Simple syrup works best and if you use it, it can take the place of a portion of the water.
    1. Add boiling water, stirring until the gelatin is dissolved. Use approximately 1/3 of the total sum of the other liquid ingredients.
  3. Mix the cocktail recipe's liquids using the same ratio as you would for the regular cocktail recipe and add them to the gelatin mixture. You want to plan on having between 7-9 ounces (water included) of liquid for one 1/4 ounce packet of gelatin.
  4. Add food coloring. Many of these concoctions will not be very pleasing to the eye. So add small amounts of food coloring, a little at a time, mixing as you go until you have the color you want. Distinguish a variety shots by using different colors for each: Yellow Banana Daiquiri Jelly Shots, Red Planter's Punch Jelly Shots, etc.
  5. Refrigerate until cool.
  6. Pour into shot glasses, molds, or a baking pan for a sheet of Jell-O to cut up once set.
  7. Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended)
  8. Serve cold.



Jell-O Shot Recipe:

 

Ingredients:

- 3 cups very cold rum or vodka, flavored is okay (I put mine in the freezer for a couple hours)
- 6 teaspoons plain unflavored gelatin
- 6 3-oz package...s of jell-o, we used grape, berry blue, lime, pineapple, orange, and cherry
- 1 1/8 cup vanilla yogurt
- water
- cooking spray

- bundt pan (Cake Mold)

Lightly spray bundt pan with cooking spray, wipe out excess. Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two, heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes. Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes, remove from heat, stir in 1/2 cup cold alcohol, pour 3/4 cup jell-o mixture into mold, place mold in refrigerator. After 10-15 minutes place rest of jell-o mixture into bowl, place in refrigerator 5 minutes. Take bowl out, add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan, place back in refrigerator.

Wash all your utensils and start over with next flavor, as the pan chills more and the layers get thinner it will go faster to add next layer, if it feels slightly tacky to the touch it is ready. If it’s not set enough the layers will “bleed” through, it it sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan, dip almost to top into a container or sink of warm, not hot, water for 10 seconds, remove and jiggle pan, if it looks like it’s coming away from the edges it’s ready, if not, dip again for a few seconds. Place serving plate upside down over top, invert, and voila. A beautiful, delicious, impressive dessert!


Slushy Syrup Allergens

Kazzars Slushy Syrup Spec Sheet


SLUSH SYRUP PRODUCT DESCRIPTIONS & APPLICATION:
A liquid flavoured sugar syrup concentrate for use in granita machines when diluted as per instructions.

MIXING INSTRUCTIONS:
In a sanitized container add 5 parts water to 1 part Kazzar's Slushy concentrate and stir well before pouring into machine. Once diluted keep refrigerated below 5°C and use within 7 days.

NET WEIGHTS:
Net volume per bottle: 5L Outer carton (2x5ltr.) weight: 13.5kgs

PACKAGING:
In HDPE bottles, with tamper evident caps. The label contains the following information in English: Product name, best before end date, batch number, list of ingredients, mixing instructions and manufacturers contact details.
2 x 5L bottles per carton.

SHELF LIFE:
2 years from date of manufacture.

STORAGE INSTRUCTIONS:
Unopened bottles can be stored at ambient room temperature (15-25oC) in a dry storage area. Once opened the contents should be used immediately.

INGREDIENTS:
Water, Sugar, Flavour, Food Acid (330), Colour (133), Stabiliser (415), Preservative (211).

NUTRITIONAL INFORMATION:

                   Average Quantity per 100g Premix                                    Average Quantity per 100g finished
Energy                     1010kJ (241Cal)                                                                         168kJ (40Cal)
Protein                      0.0g                                                                                              0.0g
Fat, Total                  0.0g                                                                                              0.0g
Saturated                  0.0g                                                                                              0.0g
Carbohydrate            59.3g                                                                                            9.9g
Sugars                       59.3g                                                                                            9.9g
Sodium                       32mg                                                                                            5mg

ALLERGENS / SENSITIVE INGREDIENTS:
Gluten containing cereals* = 0 *wheat, oat, barley, spelt & hybrids
Crustacea and their products = 0
Egg and egg products = 0
Fish and fish products = 0
Milk and dairy products = 0
Tree nuts and their products = 0
Sesame and sesame products = 0
Peanuts and peanut products = 0
Soya and soy products = 0
Added Sulphites >10mg/kg = 0
Royal Jelly = 0
Bee pollen = 0
Propolis = 0

Any allergens or sensitive ingredients other than those identified must be brought to the attention of Kazzar's Slushy Syrups prior to supply.

TRANSPORT / STORAGE:
Store in a cool, dry area free from toxic chemicals, odours, insect and rodent infestation. Prolonged exposure to sunlight should be avoided. The product must be transported in a manner, which does not compromise the quality of the product. The shelf life of the product is 24 months in original, unopened packaging under recommended storage conditions.

GENETICALLY MODIFIED ORGANISMS (GMO’S):

The product supplied does not contain Genetically Modified Organisms. (This includes all raw materials and processing aids used in the manufacture the product.) Lecithin used shall be PCR negative. 


About Kazzar's - The Slushy People
Kazzar's frozen slush machine party hire from only *$140 Book now on 0430 152 639

Specialising in slushy machine hire and party hire on the Northside of Brisbane since 2009, Kazzar's supplies premium slushy hire and daiquiri slushy machine hire for parties and also check out our disco light hire, Amplifier and beer pong tables.

We cover most of the North Brisbane area's including Narangba, Caboolture, Petrie, Deception Bay & North Lakes.

For single machine party hire, double slush hire, triple slushy machine hire, quad package slushy hire contact Kazzars slush hire Brisbane today for your slushy hire.

Based in Narangba Kazzar's Cocktails is renown for return customers who refer friends and family to use a trusted party hire provider that you can count on.

We don't just hire Slush machines, try our Disco light package or iPhone/Ipod Amplifier, it is loud enough to get the neighbours in a good party mood.....

Compare our Value with other Slushy Hire:
  • 15 Litres of Slushy Syrup per Tank - Not 10Ltrs.
  • FREE clear cups - Save $4.50/pack
  • FREE Cocktail Straws - Save $3.50 Per Pack
  • FREE Hire of a Serving table - Save $15/00
  • No Delivery Charge - Save $25.00
  • No Collection and cleaning Fees - Save $20.00
  • All inclusive of GST
  • At Kazzar's Cocktails there are NO hidden extra's
  • Safety is important to us and Machines are Tested and Checked before every use!
  • We also Setup the Machines before your party to avoid any little issues! 
  • We Don't increase our prices for Weddings, Birthday's or Seasonal Parties like Christmas, New Years or Easter weekends. slushie machine hire
  • We just have a set price all year around.
  • We Don't offer Discounts "beating our competitors down" - We just provide a great service with quality products and we actually turn up to setup for your party! :)
Brisbane's Premium slush hire 
Kazzar's is a premium cocktail machine hire supplying slushy machines with packages to suit your party requirements. 

No Deposit and we do not punish you with a cancellation fee! 

Slush machine party hire servicing Brisbane's Northside since 2009. Contact us for your next slushy party.

The Slushy People - Book now 0430152639 

We deliver to all area's in the Northern suburbs including Narangba, Deception Bay, Caboolture, Burpengary, North Lakes and Redcliffe.

Thanks for visiting!