Taylors - Taylors Ice Cream Machine

Applications & Use Cases

• Producing soft serve ice cream and frozen yoghurt in cafes, restaurants, and dessert parlours.
• Serving high-volume frozen desserts in amusement parks, leisure centres, and event venues.
• Creating custom ice cream flavours and mixes in small-scale food production or catering operations.
• Offering a quick and popular dessert option in fast-food establishments and canteens.

Typical Specifications

Typical capacity

For this class of equipment, production rates typically range from 20 to 60 litres per hour, depending on the model and mix consistency.

Power supply

Commonly, units of this type require a single-phase 230V, 50Hz electrical supply, though some larger models may use three-phase.

Footprint

Typically, these machines are counter-top or floor-standing, with dimensions varying significantly. Buyers should confirm exact measurements with the seller.

Refrigeration

Most units utilise an air-cooled or water-cooled refrigeration system, with air-cooled being more common for smaller establishments.

Dispense heads

Many models feature one or two dispense heads, often with an option for a 'twist' or mixed flavour from two separate hoppers.

Hopper size

Typically, hoppers range from 5 to 20 litres per flavour, influencing the volume of mix available before refilling.

Frequently Asked Questions

• What type of ice cream mix is suitable for a Taylors Ice Cream Machine?

  These machines are designed for liquid soft serve ice cream and frozen yoghurt mixes. Both dairy and non-dairy options are available from various suppliers.

• What maintenance is typically required for this equipment?

• Can this machine produce different types of frozen desserts?

• What are the common power requirements for a used unit?

• Is installation complex for a used ice cream machine?