Ice Cream Shops
You’re passionate about putting a smile on your customers’ faces. And we’re passionate about providing you the quality equipment, industry know-how and reliability you need to do just that.
Kitchen Equipment for Your Ice Cream Shop Or Parlor
Our high quality frozen dessert equipment is the perfect addition for your ice cream parlors, concession stands, cafes, and more. With high-tech features to make operation, food safety and cleaning a breeze and 75% margin averages on frozen desserts and beverages, you’ll enjoy labor-saving efficiency while maximizing daily profits. From soft serve and frozen yogurt machines to milkshakes, smoothies and slush, we will help you secure the right ice cream shop equipment solutions for the best value that keep your customers coming back again and again. It doesn’t get sweeter than that.
Soft Serve & Frozen Yogurt
Available in single, twin twist and multi-flavor options, Taylor soft serve equipment makes it easy for you to create highly profitable crowd-pleasing favorites like cones, sundaes and signature frozen novelties. Known for their quality, durability and ease of use, Taylor soft serve machines deliver high profit margins and are available in a variety of styles and configurations to fit your operation, big or small.
Milkshake & Smoothie
Adding milkshakes and smoothies to your menu is a great way to shake up both sales and profits. Whether you opt for serving classic shakes or choose to craft on-trend mega-shakes, Taylor milkshake equipment is engineered to serve up spectacular frozen treats. With no-nonsense efficiency you’ll serve more shakes faster, save on labor, and serve an irresistibly consistent product. Choose from a variety of countertop and freestanding models to fit your space.
Custard & Batch
Whether you are looking to make premium frozen custard, high or low overrun gourmet batch ice cream, sorbet, gelato or Italian ice, choose Taylor or Bravo batch equipment to give you the edge in crafting the freshest, most unforgettable product around. With “just add mix” simplicity, space-saving footprints and self-contained refrigeration systems, you’ll enjoy superior profitability, exceptional durability and easy maintenance.
Soft Serve & Frozen Yogurt
Milkshake & Smoothie
Custard & Batch
Beyond Frozen Dessert Equipment
Beyond frozen dessert equipment, there is a variety of other kitchen equipment you will need in order to serve your customers delicious frozen treats. Whether you own a diner that offers milkshakes and banana splits, or you are the operator of a full-service ice cream parlour, it is important to have the proper tools to keep up with customer demand. While this is not a comprehensive list, here are a few categories to think about.
Commercial Freezers and Refrigerators
If you are in the ice cream business, refrigerators and freezers are a given. From storing soft serve mix to merchandising your batch ice cream, commercial freezers, dipping cabinets and refrigerated display cases are an important purchase. With food safety a top priority in any commercial kitchen, refrigerators and freezers are essential to keeping the temperature of your product regulated. Refrigerated display cases enable you to showcase your frozen deserts while also keeping them chilled and fresh. With a wide variety of refrigeration and freezer storage solutions available, you will want to select the options best for the needs of your store or restaurant.
Ice Cream Serving Supplies
Serving supplies help complete your customers’ overall ice cream experience. Cones, cups, glasses, straws, spoons — these are just a few of the many items you will need for serving your product, and there are many options to consider. Will you offer waffle cones in addition to cake and sugar cones? If so, you’ll need waffle cone batter and a waffle cone maker. If you’ll be offering dine-in as well as carry-out, will you serve your product in glass dishes and glasses, or only in plastic or paper? You will also need to take into consideration how many sizes you’ll be offering as you’ll want multiple size options for your cups and dishes as well. Capacities generally range from 4 – 12 ounces. A great way to bump up presentation is using serving dishes and glasses branded with your logo/store name, or using hard plastic containers with fun shapes like footed, tulip or scalloped designs. Transparent or clear plastic containers do a great job of showing off a beautifully crafted frozen treat from every angle. Color-changing spoons and straws are a hit with people of all ages. And of course, don’t forget about essentials like napkins, scoops, topping dispensers, cone holders and syrup pumps to keep your supplies convenient and organized. With so many options, a small wares supplier is a great resource for helping you decide what’s right for you and your store.
Ice Cream Toppings
Ice cream toppings make sundaes and cones an extra special treat, so you will want to consider carrying a variety of options for guests to customize their order. Examples of toppings include: sundae sauces and syrups, nuts, fruit, candy, cookies, whipped cream, sprinkles, hard shell toppings and more. The more creative you are, the more your customers will love it.
Frequently Asked Questions About Ice Cream Shop Equipment
What is the difference between a Soft Serve Freezer, Milkshake Freezer, Custard Freezer and Batch Freezer?
Soft Serve Freezer
Soft Serve machines dispense any frozen or semi-frozen dessert products in a soft state such as Soft Serve Ice Cream and Frozen Yogurt. Product is ready to start dispensing just a few minutes after mix is added. Units are available with one or two barrels, as well as with twin twist capabilities.
Milkshake freezers create thick creamy shakes from a mix and feature a single flavor. The addition of syrup lines can increase the number of featured flavors to four.
A Batch Freezer freezes down a poured in mix to create a variety of products including gourmet ice cream, gelato, custard, sherbet, sorbet or Italian Ice. Mix is added to the machine and when the freezing cycle is finished a batch of product is complete and ready to eat. Mix-ins like nuts and candies can be added. Batch equipment models create one batch at a time, where soft serve models dispense product on-demand.
In custard units, the “beater” motor is actually called a “dasher” motor, as it is not “beating” the product in the barrel. As the product flows into the barrel, the dasher motor augers the product forward. By the time the product reaches the front spout it is ready to serve.
Custard freezers are available as 1 barrel, 2 barrel or 3 barrel unit
What is the difference between Ice Cream, Soft Serve, Frozen Yogurt, Custard, and Gelato?
Ice Cream is produced by freezing a pasteurized mix while stirring. Product is sweetened and may have flavoring ingredients. In the United States, the Federal Government has a regulation defining ice cream as a product having at least 10% of its weight as milk fat and typically weigh 4.5 pounds to the U.S. gallon. Products with less than 10% milk fat are classified as reduced fat, low-fat, or non-fat ice cream.
Soft Serve is a smooth semisolid ice cream made in and dispensed from a freezer in which it is aerated and continuously churned. A soft, fluffy product, it usually has a lower milk fat content than regular ice cream, generally 3 – 6 %, and is produced at approximately 18° to 20° F/-7.8° to -6.7° C. Soft serve also contains much less air (resulting in lower overrun) than commercial ice cream, allowing it to be creamier, smoother, and flavorful.
Frozen Yogurt is a frozen dessert that typically consists of milk solids (not cream), sweeteners, milk fat, and yogurt culture. Frozen yogurt can boast improved health benefits over other similar products because it can have healthy probiotics, reduced sugar content and a lower calorie count.
Custard is a smooth-textured, soft, frozen food product made from milk, cream and egg yolks. To be considered Custard, a product much contain at least 1.4% egg yolk solids by weight which makes for a richer, more luscious product. Custard is produced so that very little air is added into it, making it more dense than ice cream.
Gelato is Italian ice cream. Gelato is richer and denser than American ice cream and includes only about 4 – 9% fat compared to 10% for ice cream, so it tends to be
What is Milk Fat?
Milk fat, or butterfat, refers to the amount of fat content in a dairy product. The percentage of milk fat translates into the percentage of the weight of the product that is attributed to the milk fat.
What is the difference between Gravity and Pump equipment?
Pump-equipped models introduce 50 – 60% air into the product by using the internal pump to pump product into the freezing cylinder. This causes the product to expand, giving you a lighter product with a higher or more consistent overrun.
Gravity-fed models use gravity to fill the freezing cylinder, dispensing 25 – 30% air into the product which results in a denser product leaving the machine.
What are the characteristics of a good soft serve product?
16° to 18° F (-8.9° to -7.8° C)
· Light in color
· Firm in appearance
· Dry, with no sign of moisture
· Sharp peaks and valleys
· Mouth feel is smooth, creamy, light and fluffy
Will a Pump equipped model increase my profits more than a Gravity fed model?
Increasing overrun with a pump model can increase profits, but this is a common misconception. Soft serve or shake equipment with air/mix pumps provide consistent overrun in the product. The overrun in gravity fed equipment may fluctuate, depending on the draw conditions. During low or no-draw periods, the overrun will tend to be lower than normal for your particular mix. During peak, or high demand draw periods, the overrun may be higher than normal.
Overrun affects the taste, color and mouth feel of a given product. Increasing overrun in a product will lessen the flavor and color, and give a light, fluffy texture. Decreasing overrun heightens flavor and color, and tends to be more refreshing to the mouth. The proper overrun should be determined by taste and visual appearance for consumer preference for the mix you select. Overall, mix cost can be more easily controlled with a pump machine, but the impact is generally less dramatic than expected. Our team of experienced professionals is available to help you determine the best model for your application.
What is the difference between Air and Water Cooled Models?
Air cooled machines use a fan that takes air through an induction system. They require space around them to vent the hot air created during the product cooling process and are ideal for businesses with high ceilings and/or air conditioning. Air cooled models have a higher sound level than water cooled units, and are more environmentally friendly since no water is consumed in the cooling cycle.
Water cooled machines are connected to a water line which dispenses the heat to a drain. This cooling process is more efficient than air and is ideal for small and tight spaces as no heat is emitted into the air.
What is the difference between single phase and three phase power?
Three phase is more efficient and usually costs less to operate than single phase, but is generally more expensive to install.
What is Heat Treatment?
Heat treatment applies to soft serve or milkshake machines that serve dairy products. The Heat Treatment process was created to ensure food safety, as every 24 hours heat treat machines heat the product to temperatures high enough to destroy harmful bacteria. Heat Treatment machines reduce labor and daily maintenance costs since the equipment only requires disassembly and cleaning once every fourteen days
What are stabilizers and what do they do to ice cream?
Stabilizers reduce large ice crystal formation in hand-dipped ice cream, and extend the shelf life. Stabilizers help with a smoother texture and ensure that the ice cream doesn’t melt as easily. In soft serve ice cream, stabilizers help prevent overbeating or product breakdown in the freezing cylinder.
What are emulsifiers and what do they do to ice cream?
Emulsifiers allow products that consist of oils and water to stay mixed with minimal separation. For ice cream, emulsifiers help to create a finished product that is stiffer and drier.
How do I request Service?
Call us at (800) 441-8089 or easily submit your request online here: Request Service
How do I order Parts?
Call us at (800) 441-8089 (option 2) or easily submit your parts request online here: Request Parts
New to the ice cream business? Here are some helpful resources to get you started.