Off The Cone

If you are thinking about adding frozen drinks to your menu, one of the first things you need to decide is whether you need a carbonated frozen beverage machine or an uncarbonated frozen beverage machine.

When shopping for a commercial soft serve machine, one of the biggest decisions operators face is whether to choose a heat treatment or non-heat-treatment model. Searches for terms like heat treatment vs non heat treatment soft serve machine, what is a heat treatment soft serve machine, and commercial heat treatment soft serve machine have increased as operators focus more on labor savings, food safety, and cleaning efficiency.

Understanding the role of butterfat and total fat can help operators choose the right soft serve mix for their menu, customers, and equipment. It can also help explain differences in texture, soft serve consistency, overrun, and overall soft serve machine performance in your Taylor equipment.

If your soft serve is coming out too airy, too dense, or inconsistent from draw to draw, your soft serve overrun adjustment may not be dialed in correctly. Overrun in ice cream refers to the amount of air added into the product, and in a Taylor pump machine, that air is not random — it is controlled through the pump system.

If you’re considering adding soft serve to your menu, one of the first questions that comes up is simple: is soft serve ice cream actually profitable? The short answer is yes—but the real value of a soft serve ice cream business goes beyond just good margins.

A Broaster pressure fryer uses a sealed cooking environment to produce high-quality fried food faster and more consistently than traditional methods. For many operators, it’s a practical way to improve output while maintaining product quality.

If your frozen margarita, frosé, or slush isn’t freezing, your first instinct might be to blame the equipment. But in most cases, the machine isn’t the problem. If you’ve found yourself asking, “why won’t my frozen drink freeze?” or dealing with a frozen beverage machine not freezing, the issue almost always comes down to your mix.

Soft serve cocktails are one of the fastest-growing trends in foodservice—and they’re not just eye-catching, they’re incredibly profitable.

If you’re dealing with soft serve too runny, too thick, or inconsistent soft serve, the issue may not be your mix—it could be your soft serve machine draw rate. Understanding what is draw rate on a soft serve machine and how it impacts freezing, texture, and performance is key to avoiding common soft serve consistency issues.