SOFT SERVE & FROZEN DRINKS
GELATO MAKING
REFRIGERATED DISPLAY
COMMERCIAL COOKING

Expert Advice – Temper your scoop ice cream or gelato…

Is your ice cream or gelato like concrete when it comes out of your storage freezer? It's a common problem with both a simple cause and solution... It's all about temperature! When you make your own gelato from scratch, it's dispensed from a batch freezer at approximately -8°C where it is soft and pliable resembling the texture of soft serve. You can serve it at this temperature as long as you're going to sell it all quite quickly as it will begin to ... 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

Jargon or Gibberish – Pump vs Gravity?

When you're looking to choose a new a soft serve ice cream or frozen yogurt machine you're faced with a number of choices; either counter top or floor standing, single flavour or twin flavour, single or 3 phase electrics, air or water cooled, 3 day or 14 day cleaning cycle etc. etc. etc... But one of the hardest decisions is choosing between gravity or pump fed... There are two types of soft-serve machines; pump and gravity. Both versions have a refrigerated hoppers which you ... 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

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

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