SOFT SERVE & FROZEN DRINKS
GELATO MAKING
REFRIGERATED DISPLAY
COMMERCIAL COOKING

Jargon or Giberish – 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? – “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

Top Tip – Check your Blades…

Soft Serve Scraper Blades... Damaged (or missing) scraper blades are one of the most common operator related call outs on Taylor Crown Series soft serve machines. They are an important part for the efficient running of your soft serve machine, but most importantly, they are crucial for maintaining a high quality, consistent product. Below is a simple guide to scraper blades and how to check if yours need replacing. Scraper blades cut the coldest, firmest product from the wall of the freezing cylinder. ... Read more

Top Tip – Look after your release sheets..

The Taylor Crown Series of grills are an amazing piece of equipment. Having the ability to grill items twice as fast as conventional griddles by cooking from both sides at the same time is a major advantage for any food service operator whether you're a burger restaurant, fast food take away or theme park concession. Unfortunately every 'Yin' has a 'Yang' has a pay off  for cooking faster and turning tables quicker is that you need to look after your release ... Read more

Top Tip – Struggling Display Cabinets?

Do your refrigerated or frozen display cabinets sometimes struggle to maintain their temperatures in the warm and humid weather? There maybe a very simple solution... Refrigerated and frozen displays usually work in one of two ways: Static - these cabinets have a refrigerated panel located withing the cabinet which radiates cold into the chamber. Ventilated - these cabinets have an evaporator hidden in the bottom of the cabinet with a fan which actively blows the cold air around the cabinet. Both styles can suffer from the ... Read more

Top Tip – BLAST IT!

Make your homemade ice creams and Gelato's last longer in the deep freeze... Do you take the time to make your own ice creams and gelato? Would you like it to have a better shelf life in your storage freezer? Blast Freezing it in an ISA Zero Blast freezer could be the answer! When you churn ice cream in a batch freezer, the dispensed product is only usually about minus 7 or 8 degrees centigrade. This is much warmer than the ideal serving temperature ... Read more

Top Tip – Cleaning, are you using the right type of chemical?

Cleaning, are you using the right type of chemical? Every piece of equipment used in the food service industry needs to be cleaned properly to maintain high food safety standards and to ensure that it keeps working in the correct manner, whether it's a TurboChef rapid cook oven or a Taylor soft serve freezer. Each equipment type needs to be cleaned in using the correct type of cleaner but do you know the difference between the different types of cleaner? Step 1 - Choose ... Read more

Top Tip – Turn a Sota into a Panini

 All you need is a new grill rack... By simply purchasing a Grill Rack for your TurboChef Sota you can turn it into a TurboChef Panini. This simple addition allows you to serve toasties, wraps and paninis with the traditional 'bar marks'.         (Please note: the addition of the grill rack may limit the cooking ability of the oven, reducing the range of products being cooked) Steps for Operating the TurboChef Sota Oven: Control Panel displays “TurboChef Sota Oven Off, Ready To Clean”. (Photo 1) Ensure Cooking Chamber ... Read more
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