Most ice cream machines are used on a range from 208 to 230 volts, either in single or three-phase power.
One common mistake operators make is purchasing a soft-serve machine that is an inappropriate size. Here are two other common mistakes foodservice operators should avoid when purchasing this type of foodservice equipment.
Regular cleaning and sanitization of ice cream machines helps ensure food safety. Foodservice operators can also take a number of other steps to ensure they properly maintain these units.
Unlike most other equipment, ice cream machines are reserved for one use, which is dispensing frozen product.
When properly maintained, ice cream machines can last between 10 and 20 years. However, these pieces of foodservice equipment offer a few tell-tale signs they are reaching the end of their service lives.
Refrigerated prep tables are used to prepare and store ingredients for menu items and are a key piece of equipment for production.
When taken care of properly, refrigerated prep tables can provide many years of service. Yet, there are signs that may indicate the unit has reached the end of its service life.
While back bar refrigeration can last up to 20 years or more if maintained right, these units do offer a few telltale signs that they need to be replaced.
Proper maintenance of back bar refrigeration is critical to helping this piece of foodservice equipment have a long and productive service life.
When looking at traditional bar operations, meaning those that primarily serve liquor to customers, refrigeration generally comes in three basic forms: back bar, bottle coolers and mug chillers.