Depends on a lot of factors. Most soft serve machines use mixer resistance to control thickness of the delivered product. They are made to not overmix and cause separation of the mix. Margarita machines are made to keep a slush solution in suspension. Requiring the mixer to run continuously. Soft serves run the scraper/mixer as a minimum and have a higher HP for that. They also have bigger refrigeration to freeze quickly. And to keep the ice crystal's small. Where as the slushy/Margarita machines have a much larger ice crystal for it's texture. A soft serve machine will use a lot more power as well. Will cost about 5 times as much to run. The cylinders are also designed to be lubricated with fat that is in all mixes. The Margarita machines do not have a scraper that touches the cylinder, just a close clearance to allow the ice to form.