Ice cream has long stood as a classic summer treat, whether in a cone, a cup with a spoon, or as a variant such as gelato or sherbet. In fact, ice cream ranks among the top three edibles that NASA astronauts say they miss, along with pizza and fizzy drinks. There are different ways to prepare ice cream for customers, and companies that build ice cream makers can sell fine-quality ice cream machines to small and large business alike to keep the ice cream churning. Maintenance of these machines is another thing for businesses to keep in mind.
Different Breeds of Ice Cream
Traditional ice cream is often called “hard serve” to contrast it with the newer type, soft serve. Hard serve ice cream is chilled at a lower temperature than soft serve, and has less air and more milk fat in it, making for a denser and colder product. By contrast, a typical soft serve mix cone will have 35% air in it, or overrun, making it less dense and more creamy than the hard serve variety. There is also frozen yogurt (made in a yogurt machine), which is a broader term than hard or soft serve ice cream. It often uses milk instead of cream, meaning a lower fat content, and may or may not have active bacteria cultures for flavor and tartness. This frozen treat must have at least 10% milkfat, and at least 1.4% egg yolk solids in its composition. Finally, sherbet ice cream will have a milkfat content between 1-2%, and will weigh at least six pounds per gallon.
Buy the Right Machine For Business
Companies selling frozen treats will acquire the proper machines from suppliers based on what they are selling, and to what kinds of customers. A business in a trendy part of town, for example, may buy a frozen yogurt machine for sale, or a soft serve machine, or equipment to make gelato. The Taylor brand is one such brand for ice cream, and a Taylor soft serve machine or a Taylor yogurt machine is one route a small business can take to sell to customers.
The Taylor 168 ice cream machine is one particular option for small businesses or chain stores, and with three dispenser heads, it may offer a variety of ice cream products to sell. The Taylor 168 ice cream machine, like any other, will be purchased only if the store will sell the particular product it makes, or a store could even have a wide inventory, and acquire a Taylor 168 ice cream machine along with a frozen yogurt machine or a gelato machine to appeal to more customers. And as with other such devices, a Taylor 168 ice cream machine will need to be cared for and cleaned to keep running at peak capacity.
A Taylor 168 ice cream machine, and related products, will be cleaned out periodically, often daily, to keep running smoothly. According to Ice Cream Depot, the first step is simply to empty out all ice cream from the machine, including from its blades. Next, the owner fill flush water through the entire machine to clear out the rest of the ice cream, and if the water does not run all the way through, it will be necessary to find and clear out any blockages. This step is completed when clear water runs all the way through a Taylor 168 ice cream machine or similar product.
Now, the owner disassembles the machine into its separate parts (referring to the manual may be necessary), and once that is done, the owner will soak the parts in warm, soapy water and scrub them with gentle bristles and cloths to clear out all remaining debris and food particles. After the parts have dried, the owner may reassemble the machine for future use, again referring to the manual if needed. Every machine is different, after all, and some will have varying parts that do or do not come apart.