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Frozen Dessert Industry & Machine Articles

Checking the Breaker on a Taylor Ice Cream Machine

Posted by Slices Concession on

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...

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The Scoop on Fall's Finest: 10 Best Ice Cream Flavors for Fall

Posted by Eduardo Agbing on

As the leaves change color and the air turns crisp, there's no better way to celebrate the arrival of fall than with a scoop of delicious, autumn-inspired ice cream. Ice cream shops across the country are embracing the season by crafting unique and mouthwatering flavors that capture the essence of fall. From warm spices to seasonal fruits, here are some of the best ice cream flavors for fall that you'll want to savor at your local ice cream shop. Top Ice Cream Flavors For Fall: Roasted Fig and Honey: Figs are at their prime in the fall, and this ice...

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Pump vs. Gravity Machines: Which One To Choose?

Posted by Slices Concession on

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...

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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...

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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,...

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