Frozen Dessert Industry & Machine Articles

What Is The Rear Coupling? The rear coupling is a metal coupling behind the drive shaft, that connects to the gearbox inside the machine & the drive shaft which connect to the augers which spin and mix the ice cream inside the machine.    A rear coupling has a hexagon shaped hole which connect to the gearbox inside the machine.  The shell bearing has both circular holes and goes inside the freezing cylinder towards the rear part of the machine. Why Does It Need To Be Adjusted?   When you pour the product mix into the machine's hopper, it is poured/pumped into...

Why Sell Frozen Lemonade? To keep it simple, frozen lemonade is a very inexpensive product to sell. People absolutely love a refreshing drink on a hot day, & the profit margins of this particular drink are high. Also, keep in mind that there is no shortage of the ingredients you need, nor is it difficult to find at your local grocery store or supermarket. When it comes to selling frozen desserts, you can easily sell a 12 Oz cup of frozen lemonade for $4 to $5 and your costs of making it will be under 10 cents per cup. It's...

What Is Tequesta?  Tequesta is a wine based liquor that uses only the purest blue agave (Agave tequilana) imported from Jalisco, Mexico to make all sorts of classic cocktail recipes like Margaritas, tequila sunrise and many others. Tequesta is made by fermenting and filtering the blue weber agave to give you a refreshing taste no matter how you serve it, some people even serve it on the rocks with a delectable squeeze of lime.                                                      ...

Pressurized machines have the capacity for high volume sales & superior texture and structure for your frozen yogurt or soft serve ice cream. In this post we explain the science behind how this is done & compare pump (pressurized) machines to gravity fed machines. Overrun & How It Affects Your Product  When you freeze the product mix in the machine, air is added into the mix to expand the final product and produce more dessert with less materials. The percentage of the air added to expand the final product is called overrun. Overrun affects your profitability in the way that...

*Before delving deep into this article, we strongly recommend that you closely follow all manufacturer instructions on how to properly care for & clean your machines. Whether you operate a gelato, soft serve, & frozen beverage machine, if it is an air cooled machine then we recommend you clean the condenser periodically.  Majority of the frozen dessert machine models come in two options: water cooled or air cooled condensers. Since the machine's capacity to fuction directly depends on the condenser it is important to clean the condenser to ensure quality performance & quality product. A water-cooled system does not need...