Products

SOFT SERVE & FROZEN DRINKS
GELATO MAKING
REFRIGERATED DISPLAY
COMMERCIAL COOKING

napoli

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

What Are The Differences Between Gelato & Ice Cream? After "What's your favourite ice cream flavour?", the question we get asked the most as an ice cream equipment suppler is... "What makes Gelato different from ice cream?" So... What are the differences between Gelato and Ice Cream? These days, Ice Cream is most commonly thought of as an 'American Style' of ice cream which typically has both a high level of butterfat and high overrun (the percentage of air contained within the product). Whereas Gelato ... Read more

Ventless Technology – Condensation or Catalytic converter…?

Ventless technology... They don't all work the same and here's the reasons why... Taylor UK supplies two different types of ventless technology used in commercial catering equipment; TurboChef rapid cook ovens and Fast Chef Elite fryers. Both ventless technologies work perfectly fine in their own right but they operate in very different ways, here's the principle of how they work and why... Rapid Cook Ovens - Catalytic Converters Turbochef was a pioneer in the development of ventless rapid cooking technology, the unique method in ... Read more
heat treatment machines

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
grave pump

What’s the difference between a Pump and Gravity Machine?

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
Taylor Red or Blue Lube

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
SIC SHAKE

What’s the difference between soft ice cream & milkshake?

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: What's Ingredients are both included within a Soft Ice Cream and Milkshake Mix? Fats – The fat content is ... Read more
jargon gibberish

What is ice cream 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 ice cream 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 ... Read more