Frozen Dessert Industry & Machine Articles — italian ice

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 (2-5), 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...

Picking the ice cream mix that is right for you and your business is critical to your success. Liquid and powder ice cream mixes each have their own merits, and in this post we're going to cover everything you need to know to make the right decision. Liquid Ice Cream Mix - The Product - Liquid ice cream mix creates the quintessential soft serve ice cream, the type of product you remember eating as a child. The taste and texture are similar to that of the large chains that carry soft serve, like Dairy Queen. In more technical terms, liquid...

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...