Frozen Dessert Industry & Machine Articles — frozen custard

In the ever-evolving world of the frozen dessert industry, one crucial decision can significantly impact the success of your business: choosing between pump and gravity machines. This comprehensive guide will delve deep into the intricacies of both options, providing you with invaluable insights to make an informed decision that can potentially transform your operation. When you're deciding on a new soft serve ice cream or yogurt machine, there are many different features we have to account for to decide which one best fits your needs. The main difference between gravity and pump-fed machines is how the mix is fed into...

In this article, we show you how to do maintenance on a Taylor 161, the rear augers of the machine, & how to replace the seal to prevent internal damage to the machine's electronic parts. We always recommend you have a certified technician do any adjustments or changes to machinery and always be careful because electricity can be dangerous & cause harm. Taylor 161 Features  the 161 is a very versatile machine. It is designed as a counter top model with two flavors and a third twist option, single phase, 220 volts. This makes it perfect for bakeries, deli's, small gas stations, and any other...

TYPES OF ICE CREAM MAKERS: SLICES CONCESSION USEFUL ICE CREAM MACHINE GUIDES  1. Single or Three Phase Machine  Depending on your building, choosing a single or three phase machine is imperative. Single phase electrical outlets are found in every building and can be used by anyone. In contrast, only some buildings are equipped to handle a three phased outlet that is more efficient.  2. Air Cooled vs Water Cooled Another one of our FAQ's regarding types of ice cream makers. Water cooled machines run smoother, freeze quicker, and are more efficient than their air cooled counterparts. In contrast, air cooled machines are ideal in...

We sat down with Tamara Saba from Tony’s Daiquiri and Vape in Bernice, Louisiana. “We had daiquiris before, so getting new machines was a way to add new flavors,” says Saba. “We serve alcoholic frozen drinks and now feature a lot more flavors.” They feature flavors such as strawberry, margarita, hurricane, and watermelon to name a few. The public’s response has been extremely positive, with a favorite flavor being suicide. “Everyone loves it,” says Saba. She also has advice for restaurants starting up during this time. “Be careful, make sure you keep cleaning. Make sure you are going through the...

We sat down with Aylon Steinhart, the CEO of Eclipse Food Service, a dairy-free alternative to ice cream. What got Steinhart into the industry is how intertwined the food industry is with the entire world. “I realized how much the food industry has to do with the entire world and all of humanity. I also learned about the impact that the food industry has on planet sustainability and human health, I realized we could make a very significant change in the world by shifting consumption of animal products to plant-based products.” Steinhart sought out to create products to get mainstream...