Taylor Equipment
Q: What is the difference between gravity and pump equipped Taylor models?
A: Pump style (pressurized) machine introduce additional air into the product by using the internal pump to pump product into the freezing cylinder and can have a higher or more consistent overrun. Gravity style machines use gravity to fill the freezing cylinder.
Q: Is a pump machine better than gravity?
A: It is not a better or worse scenario. It is more of… which machine is best for your business, product and situation.
Some products do not benefit from adding overrun and would be better suited for a gravity machine. Other products benefit greatly from adding and maintaining overrun.
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 easier controlled with a pump machine, but the impact is generally less dramatic than expected. Taylor offers both pump and gravity to assure providing what is best for your application.
Q: How often do I have to clean the machine? How long does that take?
A: This information is available in the Taylor operator manual specific to your Taylor model. We also recommend following your local and state health codes.
Q: What is the estimate life of a Taylor machine?
A: Taylor equipment is known for longevity and reliability, but failure to use Genuine Taylor Parts and not performing proper maintenance can drastically reduce the lifespan.
Q: What is heat treatment?
A: Heat treatment applies to soft serve or shake machines that serve dairy products. The Heat Treatment process reduces labor and daily maintenance costs since the equipment only requires disassembly and cleaning up to once every 28 days.
Q: What cooling types are offered on Taylor equipment?
A: Water or air cooled. An air cooled machine requires space around it to vent the hot air created during the product cooling process and have a higher sound level (db) than water cooled units.
Water cooled units require a water line and drain, or be connected to a recirculating glycol cooling system. This cooling process is more efficient than air.
Q: Are the Taylor grills really that efficient?
A: Yes! The Taylor grills are energy star rated, cook in a fraction amount of time as a standard flat top or charcoal grill, maintain heat by utilizing a standby feature to hold the heat from going out the ventilation system and they can utilize multiple temperature zones to reduce utility costs.
Q: How do I choose which model I need?
A: The best way to choose is to schedule a meeting with one of our sales reps. They will educate you on the best model based on your individual needs, demographics, traffic flow, menu items, power availability, space required, estimated growth potential and the specific product that will be used with the equipment. You can reach them by calling us at 800-678-2956 or fill out our “contact us” form.
