Taylor Soft Serve and frozen yogurt machines are known for their quality, reliability, consistency, and convenience. To ensure that Taylor’s machine is well maintained and consistently produces the best ice cream products for their customers, they still require proper maintenance and frequent repair.
While the cold winter climate may help give your soft serve ice cream machine break from continuous usage, several will probably maintain their equipment in working overtime for buffet lines and self-service dessert stations even beyond the holiday season.
The additional benefit of performing routine maintenance on your commercial kitchen equipment is that a safer food preparation environment will result from your efforts. Recall that it is critical to adhere to health regulations while maintaining your own ice cream maker and read the manufacturer’s instructions properly to be assured you take their opinion as a priority over the suggestions from elsewhere.
Ongoing Maintenance That Ranges from Daily to Weekly.
Operators must keep the dispensing towers clean at all times and clear the troughs where melted ice cream accumulates over the course of the workday. It’s also a great idea to fully disassemble and clean the appliance weekly, depending on how frequently you use it and whether or not you’re worried about food safety.
In order to save time, labor, water, and chemical costs, some manufacturers offer heat treatment Soft Serve equipment that only needs to be disassembled and cleaned as often as every 14 days, all while striving to improve food safety!
Now, this seems to be a piece of great news for restaurants. If you have outside panels, remember to wipe them off after each shift to avoid fingerprint accumulation and smudges – both of which are unsightly.
3 to 6 Months is a Good Time Frame for Inspection.
The natural wear and tear that occurs with frequent use of your ice cream maker will affect the various functioning components of the machine since they degrade over time. O rings, back seals, and scraper blades are examples of these types of crucial machine components.
Examine these components at least once every three to six months, keeping in mind that they will usually need to be replaced quarterly at the very least because of the constant failures in their structural integrity.
As your ice cream maker is in usage on a daily basis, many components will experience natural wear and strain. As a result, worn-out blades may put the unit at potential danger and increase the measure of time needed to freeze since they leave a coating of crystallization on the cylinder block.
Checks Issued on an Annual Basis.
Depending on the kind of unit you usually operate, you will need to examine the following items yearly:
Air-cooled:
Dust, lint, and debris may accumulate on air-cooled unit condenser coils if they aren’t cleaned regularly, and every customer wants to enjoy a one-of-a-kind experience each time they stop by for a cup cone or sundae. If you are concerned about the upkeep of your Soft Serve, whether it is a seasonal or year-round operation, your freshly churned ice cream will be a great success!
Water-cooled:
Units that are water-cooled should have their water checked on a regular basis. When thoroughly inspected, serviced, sanitized, and covered by a warranty, those refurbished units give you peace of mind in serving customers with Ice cream, custard, sorbet, and low and nonfat frozen yogurts.
Thanks to the presence of lights that alert the user when any components of the machine need to be serviced or repaired, failures may often be detected early and prevented from becoming more severe problems down the road.
After being restored to manufacturer standards, this machine runs like new. Since cleaning and testing have shown that the Soft Serve machine would work flawlessly for years to come.
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