SOFT SERVE & FROZEN DRINKS
GELATO MAKING
REFRIGERATED DISPLAY
COMMERCIAL COOKING

Introducing the Taylor C152

The iconic Taylor 152 'Taylor-Mate' soft serve freezer has finally been retired after decades of reliable service to both major high street chains and independent operators alike. Picking up the challenge is the new Taylor C152... So, what are the differences? Styling & Design - the new C152 has been completely 'face-lifted' to bring it's design inline with the other machines with the Taylor soft serve equipment range. Hopper Cover - made from tough, impact resistant plastic the new hopper cover provides both thermal insulation ... Read more

Jargon or Gibberish – Pozzetti or Napoli?

Napoli or Pozzetti... What are they and what's the difference? Both are containers for the display of ice creams and gelato in a parlour display cabinet. The simplest explanation of the difference between Napoli & Pozzetti containers can be as simple as... one is rectangular the other is Round/cylindrical but there's a little more to it than just that... A Napoli is the most common type of display container used in the UK. They're rectangular when looking from above and available in several volume ... Read more

Jargon or Gibberish – Heat Treat Machine Closing Procedure

Do you have a Taylor self pasteurising, 14 day clean soft serve freezer, thick shake machine or combination sundae machine? Do you go through the correct closing procedure at the end of every day? Following these simple steps will ensure that your Taylor machine maintains the highest standards of hygiene throughout it's period of operation and may help prevent avoidable heat cycle failures. These steps are based on the Taylor C606 shake/sundae combination machine, but the principle can be applied to all Taylor heat ... Read more

Equipment Review – ACTION Check Out Cabinets

How does capturing some extra sales at the tills sound? Locate some high margin, luxury impulse purchase items in a check out display next to your till queue and you'll be amazed how many additional sales you could make. The ISA Action is a a versatile check out refrigerated display cabinet that can be used for displaying either refrigerated or frozen pre-packaged retail merchandise. The adjustable controls allow you to operate the unit either as a fridge at +1-5ºC for the display of drinks, ... Read more

Jargon or Gibberish? Red or Blue Lube?

It's all about having the right lube... You put the right oil in your car when you service it, don't you? Correct lubrication is important in all machinery, your ice cream or shake machine is no different... Whether you have a soft serve, thick shake or frozen drinks machine, it’s important to use the correct food grade lubricant on all of the necessary moving parts and o-rings every time you re-assemble your machine after brush cleaning it. That could be every three days ... Read more

Equipment Review – ZERO Blast Freezers

Why do you need a Blast Freezer when you make your own ice cream and gelato? This is one of the most common questions which we're asked by customers... The short answer is that you don't have to, but it's best to... These are the reasons why... Product Quality - This is all about ice crystal formation... You've spent six months worth of wages on the best batch freezer you can, to make the best possible gelato on the market and once you've churned ... Read more

Jargon or Gibberish? – What’s the difference between soft ice cream & milkshake mixes?

On the surface, UHT soft ice cream and milkshake mixes appear to be the same thing but in a different carton... there are a few fundamental differences... There are a wide range of different soft serve and milkshake mixes on the market these days, so this is a simple guide to explain the differences between the two. All mixes are typically made up from these ingredients: Fats – The fat content is usually 4%. It could be as high as 10-14% in some speciality ... Read more

Equipment Review – Taylor by Frigomat C116, The BIG Batch Freezer

Gelato is exploding in the UK, deeply rooted in Italian culinary history. With bright attractive colours, intense flavours, smooth velvety texture and natural ingredients, gelato fulfils your customers desire for a simple indulgence and pleasure. Visually, Gelato is amazing when decorated and displayed correctly, thereby driving customer curiosity and appeal which undoubtedly will lead to high levels of sales and profitability. The Taylor by Frigomat C116 is the king and giant in the gelato / ice cream market. Having a massive output but ... Read more

Jargon or Gibberish? – Whats the difference between Ice Cream & Gelato?

After "What's your favourite ice cream?", the question we get asked the most as an ice cream equipment suppler is... "What makes Gelato different from ice cream?" How does Gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream's richer, creamier, firmer body? It comes down to four main factors: fat, sugar, air and serving temperature. The more complicated answer? Things aren't always clear cut; this is food, so individual recipes can blur the lines between the two. But there are some ... Read more

Jargon or Gibberish? – “Overrun”

The new Taylor UK Jargon or Gibberish section is going to help you with some of the terminology used in the ice cream and catering trades to give you a better understanding about what we're on about, so you know what you're talking about... What does Overrun mean...? Overrun is a term which gets used a lot in the ice cream trade. In simple terms it's the percentage of air which is held within a frozen product. All ice cream, gelato and sorbet products ... Read more
Page 1 of 212