Menu
Cart 0

Frozen Dessert Industry & Machine Articles — slices concession

What Is Overrun & Why Does It Matter When Making Soft Serve Ice Cream?

Posted by Slices Concession on

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...

Read more →

The 2 Main Types Of Pump Systems On Taylor Ice Cream Machines

Posted by Slices Concession on

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,...

Read more →

How To Replace The Thermostat Probe On Your Frozen Dessert Machine

Posted by Slices Concession on

In this post we will use a Taylor 794 thermometer replacement probe as an example since it has a very similar configuration to most ice cream machines. *** We recommend you have a certified technician do any adjustments or changes to machinery and always be careful because electricity can be dangerous & cause harm. Preparations: First, turn off the machine & then make sure it is unplugged so you don't electrocute yourself when replacing the thermostat probe. Removing The Old Probe Remove the screws from the machine cover at the top of the 794 which holds the control panels. After removing...

Read more →

Taylor Ice Cream Machine Analysis: Pros & Cons

Posted by Slices Concession on

At Slices Concession, we have worked with Taylor machines for over 10 years. Taylor Company has served ice cream shops since 1926. Their ice cream machines are well known and used all across the world. They do business in over 125 countries. There are other high-quality manufacturers such as Electro Freeze, Carpigiani, and Stoelting. That being said, there are pros and cons to each of these brands. Let’s take a closer look at Taylor Company: Pros: Brand Name  As mentioned above, Taylor Company has been in the industry since 1926. This means that most people, especially customers, are familiar with...

Read more →

Preventive Maintenance For The Taylor 161's Rear Auger Seal

Posted by Slices Concession on

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...

Read more →