Soft-serve ice cream machines are a staple of quick-service restaurants and the source of a favorite treat, especially during the summer months. Here are some tips to keep these units working properly.
Frozen dessert equipment dispenses ice cream, custard, yogurt and sorbet. Depending on the unit, these may produce and/or store a variety of products, including soft-serve desserts in single, twin twist or two separate flavors as well as shakes and ice cream cones. The main pieces of frozen dessert equipment include soft-serve machines, batch freezers and dipping cabinets.
Regular cleaning and sanitizing is critical with frozen dessert equipment. Operators should follow the manufacturer’s recommendations, using the appropriate tools and chemicals, to ensure a long service life.
Purchasing consideration by machine type.
Here, John Orr, technical service manager, Refrigerated Specialist Inc. (RSI), Mesquite, Texas, provides tips on both cleaning and maintaining ice cream/gelato freezers.
Consultant Q&A with Brent Hall, vice president of operations and projects director, Clevenger Associates, Elma, Wash.
Featured Products
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Pastomaster HE Pasteurizers
Carpigiani
Pastomaster HE pasteurizers have received 3-A certification, along with the UL and NSF approvals, for frozen dessert production. Working with a variety of mixtures and bases, the unit can create ice cream, custard, gelato, sorbet and Italian ice. Two models are available with tank capacities of 62 or 127 quarts.
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