During the hot summer months, many restaurants upgrade their supplies and equipment to make the most of the warm weather and change in customer demands. One item that becomes a best-seller during the summer is ice cream. There is nothing more appealing to your customers than refreshing, decadent homemade ice cream, which is why a quality ice cream maker from Taylor is a solid investment for your business.
However, high demand, frequent use or poor maintenance can contribute to a number of problems with your ice cream machine. To ensure your restaurant continues to serve delicious ice cream from your Taylor Ice Cream Machine, here is a troubleshooting guide to help you solve some common problems.
Problem #1: No Product Is Coming Out
There are a few different reasons why your machine may not be dispensing any product, the most obvious of which is that the power switch is not set to “on”. Simply check that the power setting is set to “auto”, and try dispensing again.
You should also check whether there is enough ice cream mixture in the hopper. If not, refill the hopper and try again.
The beater in the machine may also have overworked, causing the motor to overload. To remedy this, you will need to reset the machine. Consult your user’s manual for the correct procedure to do so.
Problem #2: The Ice Cream Is Too Stiff
One of the reasons that customers enjoy soft-serve ice cream is the luscious texture. When dispensing the ice cream from the machine, it should flow out easily. If your product is coming out too hard, slowly or in chunks, you may have a problem with the temperature control system.
To fix this problem, gradually adjust the temperature control, but do not set the temperature lower than 18F. If the temperature control unit is damaged, you will need to call a technician to replace the unit.
Problem #3: The Ice Cream Is Too Soft
If your ice cream is coming out too soft or liquid, lower the temperature control gradually until the desired consistency is achieved. Alternatively, the problem may be due to a poorly installed feed tube. Make sure the feed tube is correctly positioned in the inlet hole at the bottom of the hopper.
Another cause for too soft ice cream is that the machine is drawing too much mixture from the freezer too quickly. Try drawing two 4 oz. servings over one minute to see if this fixes the problem.
Problem #4: Leakage from Rear Drip Pan
The drip pan is meant to catch any excess fluid from the cooling system. However, there are a few reasons why there may be excess fluid in the drip pan.
There may be a worn out or faulty O-ring on the beater drive shaft. These rings should be replaced every three months to prevent machine malfunctions and the keep the unit operating optimally.
Otherwise, the rear shell bearing may be damaged. In this case, you will need to call a qualified Hobart technician to repair or replace the part.
Problem #5: High Bacterial Count
One of the problems encountered with soft serve machines is the tendency to harbor bacteria if the unit is not adequately cleaned. The machine should be thoroughly cleaned and sanitized daily to prevent a build-up of bacteria.
However, if your unit still has bacteria problem, disassemble the unit and use the brushes provided and cleaning solution to thoroughly clean every part. Also, to prevent further build-up, you should refrain from using rerun even if your health codes permit you to do so.
Problem #6: The Product Is Not Feeding Into the Freezer Cylinder
If the mixture is not feeding into the freezing cylinder, the machine can get backed up, overload or malfunction completely. The problem is usually something simple such as a low level of mixture in the mix hopper, which can be easily fixed by refilling the hopper to the appropriate level.
Another reason why your product may not be feeding through properly is that the inlet hole for the mix has become frozen. This may indicate a bigger problem with the machine, so you should empty and switch off the machine, then contact a technician to assess the damage.
Problem #7: The Machine Overloads Often
Overloading the circuit with too many appliances can cause the unit to short circuit. The freezer unit requires its own 20-amp circuit to operate effectively and safely.
You should also refrain from using an extension cord to connect the unit to the wall. Position the unit as close to the power source as possible to avoid this.
Taylor is synonymous with frozen desserts, and their soft serve ice cream machines have been a hospitality staple for many years. To keep your Taylor soft serve ice cream machine operating effectively, follow these simple troubleshooting solutions so your customers can enjoy cool, creamy ice cream all summer long.