Frozen Dessert Industry & Machine Articles — soft serve machine
Why High-End Restaurants Are Turning to Soft Serve for Profit and Making it Gourmet
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Last month, The New York Post highlighted how upscale restaurants are shifting to soft-serve ice cream as a cost-cutting dessert option, offering diners nostalgic flavors in creative ways. For restaurant owners, this shift brings a unique opportunity to reduce expenses while maintaining high-quality offerings. As The Fork points out, the terms "cost" and "cutting" are always music to a restaurant's financial ears, especially when paired with soft serve's high margins and low labor requirements, making it a smart economic choice. Why Are Restaurants Embracing Soft Serve? High Profit Margins: One of the major reasons soft serve is catching on in restaurants is the impressive...
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How Refurbished Ice Cream Machines Support Sustainable Business Practices
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Air-Cooled vs. Water-Cooled Ice Cream Machines: Which Is Right for You?
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Choosing the Perfect Soft Serve Machine: Boost Profits in Cafés, Restaurants, and Ice Cream Shops
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Heat Treatment in Soft Serve Machines: The Ultimate Guide for Businesses
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What is a Heat Treatment? Heat treatment is a feature added to a soft-serve or milkshake machine to reduce the frequency of thorough cleaning through heating the mix hopper to 66°C (151°F) few days, typically in the middle of the night (based on the machine's settings). This process destroys microorganisms, ensuring the hygiene and safety of the products served. Unlike a regular soft serve machine that requires complete disassembly and cleaning by hand every 3-5 days, a machine with heat treatment allows you to stretch those cleanings to 14 - 28 days before needing to disassemble and deep clean. These machines are equipped with...
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