Frozen Dessert Industry & Machine Articles — custard

When it comes to serving the best quality product, your soft serve ice cream machine needs to be in its best condition. This means that you're required to properly clean your machine every 3 days, in order to comply with local health codes.   Pre-Cleaning Notes: Before you jump straight into ice cream machine maintenance we recommend you carefully review these pre-cleaning notes: Make sure your machine is on wash and not auto because freezing water could damage your machines. Rinse the machine with warm water first to help you get large chunks of the remaining ice cream mix (the water...

What's The Difference Between The Two? In terms of operating, both ice cream machine pumps have the same output capacity and high quality in finished product. The areas where they differ are the materials used for the pump, pump design, & pressure (in p.s.i.'s). CMT Mix Transfer System The CMT is the older peristaltic pump style designed by Electro Freeze. This ice cream machine pump is characterized by more plastic parts, especially the MTS covering/housing. Because it is mainly made of plastic materials, it makes it easier for it to experience wear and tear and need more replacement parts and...

When it comes to investing in technology, especially high quality machinery, it would be nice to think that nothing ever goes wrong. No stress, time, or money would be spent on fixing a problem, that most of the time, the operators of the machinery don’t know much about. Uh oh! That doesn't sound too good... How To Check & Reset The Breaker If your biggest nightmare becomes a reality and your Taylor frozen dessert machine unexpectedly stops working properly, the first step in repairing it is to check the breaker. *Side note*, This is the first step not only for a...

What Is Overrun? Overrun is the percentage of ice cream that is air incorporated in the product during the freezing process to expand & make more product with less materials. For example, when you make hard ice cream with an overrun of 30% that means that you have expanded the product by 30%. Here's another example: 1 gallon of hard ice cream mix will produce 1.3 gallons of finished hard ice cream mix. A gravity fed pump machine usually has a 25% -35% overrun versus a pressurized machine yields about 65% or more. If you want to produce premium quality...

There are two main types of Taylor ice cream machine pumps designed for their pressurized machines. All the pressurized machines made by Taylor have either a simplified coaxial pump or a horizon pump. Below we explain the differences between the two types of Taylor pumps, the use of a third peristaltic pump in some Taylor machines, & we make a side note on the technology called "flavor burst" which could potentially increase profits for your business. Prior to delving into the details, it's essential to clarify that the information provided here exclusively pertains to pressurized or pump-operated machines. Gravity-fed machines,...