SOFT SERVE & FROZEN DRINKS
GELATO MAKING
REFRIGERATED DISPLAY
COMMERCIAL COOKING

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

Customer Story – Fleur & Mimi’s

Fleur & Mimi's is the self-confessed, 'Latest Ice Cream Sensation' in North Devon... Ideally located on Ilfracombe's harbour wall, Fleur & Mimi's is perfectly located to capture as much passing trade as possible, both during the busy summer months but also in the winter when visitors are out walking along the harbour wall. Paul Prideaux opened Fleur & Mimi's a few years ago for his two daughters to run, who incidentally are called Fleur and Mimi... The shop started off as a traditional ... 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

Customer Story – Rassams Creamery, Sheffield

Rassams Creamery is possibly the largest dessert parlour in Sheffield, located in a prime location on the corner of Beeley Street and London Road, this former gym is ideally positioned to maximise foot fall and impulse sales. Having previously opened other dessert parlours in Sheffield on a far tighter budget, Rassams Ali, owner of Rassams Creamery, had learnt from his past experiences and chose to 'do it right' by fitting out his newest store with some bespoke designed cabinets and displays made by ... 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

Customer Story – Hungry Turtle

Authentic Neapolitan Pizza comes to SW6! (Psst... for those of you who don't live in London, SW6 is Fulham) Back in August 2017, Bechara Aoun opened the Hungry Turtle Pizzeria in Waltham Green Court, Fulham. This independently owned, artisan pizza restaurant brings you authentic Neapolitan style pizzas at a reasonable price in a comfortable setting, so whether you choose to eat in or take away, Hungry Turtle is the 'hottest' place around... So HOT it's almost on FIRE! To create their authentic Neapolitan pizzas, ... Read more

Equipment Review – Taylor C161 NEW for 2018!

The Twin-Twist has had a face lift... Introducing the Taylor C161 twin flavour soft serve machine, NEW for 2018! For all of you Taylor aficionados out there, the C161 is the next generation of small, counter top, gravity fed soft serve freezers which replaces the now obsolete Taylor Mate 161. Available NOW, the new evolution C161 has been redesigned to be more aesthetically pleasing whilst increasing operational efficiency. New features of the Taylor C161 include: Glass touch screen control with LED indicator lights - these ... Read more
Page 2 of 2512345...1020...Last »