Products

SOFT SERVE & FROZEN DRINKS
GELATO MAKING
REFRIGERATED DISPLAY
COMMERCIAL COOKING

Avoid Cross Contamination

Thinking outside the box! Taylor UK offers a range of options for caterers to avoid contamination when grilling and frying Recent media reports have highlighted the issue around cross contamination when cooking meats and vegan and vegetarian food together. The big question concentrates on the dilemma for caterers’ kitchens who are constantly squeezed for space, how can they avoid cross contamination when cooking? Should there be a separate appliance for each food type? With budgets continually tight, Taylor UK believe they have a ... Read more

Expert Advice – Get that perfect peak…

Have you ever wondered how to get that perfect finish on your soft serve ice cream when dispensing onto a cone?   Well it’s a really easy procedure, all you have to do once you have filled the cone, and before you pull it away from the machine, is simply push the Ice cream slightly into the dispense nozzle then pull it away, this will result in the perfect tear drop peak on the top of your cone. Top Tip - When serving soft ... Read more
pozz nap

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
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

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
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

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 tab

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
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