Taylor-Wharton - Taylor's Ice Cream Machine

Applications & Use Cases

• Producing soft-serve ice cream for cafes and dessert parlours.
• Dispensing multiple ice cream flavours in high-traffic food service environments.
• Creating traditional ice cream cones with a soft scoop finish.
• Serving desserts in restaurants and catering operations.

Typical Specifications

Typical capacity

Units of this type commonly feature two hoppers, typically ranging from 3 to 5 litres each for continuous production.

Power supply

Most commercial ice cream machines require a 230V, single-phase power supply, though some larger units may use three-phase.

Refrigeration type

These machines typically utilise air-cooled or water-cooled refrigeration systems. Air-cooled units require adequate ventilation.

Dispensing mechanism

Commonly features multiple spouts for dispensing different flavours simultaneously, often with a lever-operated mechanism.

Footprint

For this class of equipment, dimensions are often around H1500mm x L850mm x W550mm, suitable for counter-top or freestanding placement.

Construction material

Typically constructed from food-grade stainless steel for hygiene and durability in commercial settings.

Frequently Asked Questions

• What maintenance is typically required for a used Taylor ice cream machine?

  Regular cleaning and sanitisation of all food contact parts are essential. Gaskets and O-rings may need periodic replacement to prevent leaks and ensure optimal performance.

• Can this type of machine produce different dessert types?

• What are the typical electrical requirements for a machine of this size?

• How do multi-flavour machines typically work?

• Is specialist installation required for this equipment?