To provide the highest quality product, support and service to our customers.
Don’t see your question below? Feel free to submit a question to Taylor New England or, if you need an immediate response, call us at 1-800-245-4002.
What is over run?
The increase in volume of mix due to air being whipped into it. Fifty percent overrun means an increase in volume of 50%, 1 .5 gallons of ice cream from 1 gallon of mix.
What is Butterfat?
The usual term for the fat content of milk or mix. 10% Butterfat means that 100 pounds of mix or other dairy product contains 10 pounds of milkfat by weight.
What is the definition of ice cream?
By Federal Law, ice cream must contain at least 10% milkfat, before the addition of bulky ingredients, and must weigh 4.5 pounds to the gallon. Anything less than 10% is considered ice milk.
What is the definition of Frozen Custard or French Ice Cream?
Both products must contain 10% milkfat, as well as at least 1.4% egg yolk solids.
What is Sherbert ice cream?
It has a milkfat content of between 1 and 2 percent, and a slightly higher sweetener content than ice cream. Sherbert weighs a minimum of 6 pounds to the gallon and is flavored either with fruit or other characterizing ingredients.
Gelato is characterized by an intense flavor, normally lower butterfat than ice cream and a dense consistency. Gelato can contain sweeteners, milk, cream, egg yolks and flavorings.
What is sorbet or water ices?
Both are similar to sherberts but contain no dairy ingredients.
What exactly is frozen yogurt?
Frozen yogurt consists of a mixture of Dairy ingredients such as milk and nonfat milk which have been cultured, as well as ingredients for sweetening and flavoring.
Why are stabelizers necessary in the mix?
They bind water to inhibit ice crystals. Also helps to maintain a smooth texture and a warmer eating ice cream. Common forms of stabilizers are: Gelatin, Locust Bean Gum, Carrageenan and Sodium Alginate.
What is the function of emulsifiers in the mix?
They are used to promote a dry, stiff ice cream. Commonly used emulsifiers are: Mono and Di glycerides, Polysorbate 65 or 80, Lecithin and Egg Yokes.
What is the difference between single phase and three phase electric when ordering/using my soft serve equipment?
The electrical phase coming into the building will dictate the manner in which the equipment is ordered for the location. The electrical outlets need to be in compliance with the equipment's electrical specification on the data plate and spec. sheet to assure properly operating equipment. If in doubt, check with your electrician.
What determines whether I’ll need air cooled or water cooled equipment for my location?
Normally during a site evaluation, the Taylor Sales Rep will assist in the placing of the equipment and your floor planning. The biggest factor is the ambient air temperature in the location that the equipment will be up and running. Clearance around the equipment should be at least 3 inches on all sides. Confined areas and rooms above 80 degrees may need water cooled equipment.
Are there any alternatives to wasting water on water cooled equipment?
There is a cost effective, closed loop – glycol system that works very well with our equipment. We have a manufacturer and a local service company that will service the glycol systems when needed. We will recommend them to you when necessary.
How do I know if I need Gravity Fed equipment or Pressurized equipment?
There are a few factors. One is product being served and the other is anticipated volume. Typically Gravity Fed equipment produces lower overrun , usually 25–30%. Pressurized equipment is normally found in higher volume stands serving ice cream and at higher overrun, normally 50–60%.
What are my options if I’m looking to acquire new equipment for my store?
We have both conventional financing and “lease to own” programs in place w/ several leading financing sources in the Industry.
If I’m a new start up business, can I obtain financing?
We have a program in place for start up businesses. Since you will be lacking industry experience, personal credit information is usually the primary focus of the financing sources. Down payment requirements and modified terms will be at the discretion of the lenders. You may want to check at the local level on the availability of SBA loans as well.
Should I purchase, finance or lease my equipment?
Your Taylor Sales Rep. will provide you with an equipment proposal featuring both a purchase and a finance option on the equipment packages. There are certain tax advantages to financing your equipment needs which can best be explained by your accountant. Leasing/Financing does allow you to preserve up front monies when making an equipment purchase. Leasing programs are designed to allow you to re coup the depreciation cost of the equipment during the term of the lease. All of our Leasing/Financing sources have programs that allow you ownership of the equipment at the end of the term. Most of our sources have seasonal lease/finance programs that can be quoted upon request. These programs feature payments specific to the dates that the store will be open for business and take into consideration the down time of the season. These programs are particularly useful for the short seasons that many of our Island and resort locations experience.
What are the requirements to an outright purchase of the equipment?
In most situations, we require a down payment with the balance due upon delivery.
What exactly is included with the pricing of the equipment?
The pricing normally includes the Delivery, Installation, Start Up and Training for both new and used equipment purchases. Service contract will vary based on the age of the equipment. Customer is responsible for providing the specified electrical connections to properly operate the equipment. Initial cleaning supplies, lubricant, scraper blades and a training manual are provided.
What is the standard new equipment warranty?
We provide a two (2) year parts and labor warranty on all new equipment purchases at the retail level. There is also a five (5) year Limited Manufacturer’s Warranty on the Shell and Hopper. There is a five (5) year Manufacturer’s Compressor warranty as well.
What type of services do you provide once a location has been secured for my business?
We offer a no cost site evaluation by the area Taylor Sales representative. During that initial visit, a determination on the type of equipment will be made. Some local licensing boards will require a floor plan schematic prior to approving your location. We will offer a floor plan drawing w/ proper equipment specifications upon request. On that equipment floor plan will be a layout design for your business. We also consult with you on your menu, serving sizes, pricing and the profitability of your business. We share with you what we refer to as Profit Stories on the various products you plan on selling.
How will I find the necessary suppliers of products and paper goods for my location?
Your area Taylor Sales rep. will have suggestions and referrals to reputable local suppliers of quality goods commonly used in the industry. We also have an Annual Open House each January that features a showcase of a number of local vendors and suppliers for our customers.
Who will train my staff upon purchasing the equipment?
Training is usually done on site after the equipment is delivered. You will be trained by a certified Taylor technician on the proper care, maintenance and operation of your Taylor equipment once it is in place.
Taylor provides a wide variety of equipment options. The Taylor model 8756 also is used for making our specialty ice cream cakes in addition to our signature cones and ice cream sandwiches. We’ve only had the Flavor Burst system in the store for 2 ½ months but the response has been great.
For the last 30 years in making gourmet and soft serve ice cream Taylor Freezer of New England has supplied all our equipment. Their expertise and training has been instrumental in our success. From the owners, salesmen, to the repair people they have become part of our extended family.
As the 2010 ice cream season comes to an end, I wanted to take this opportunity to let you know how much of a pleasure it is to deal with you and your team at Taylor Freezer of New England. We have used Taylor Freezer products since we first opened in 1976.
Taylor of New England, just a great company to do business with. Bedford Farms Ice Cream has been a client of Taylor NE for 25 years. Over the years, we have purchased and used three 8756’s, a single head soft serve machine exclusively for our Flavor Burst set up.
The reliable equipment, knowledgable sales team and quick service, Taylor Freezer of New England has provided over the year has been and an important component in the success of West End Creamery & Family Farm. The recommendations Bob Gallagher (sales) gave us 15 years ago when our ice cream shop was just a thought.
I bought Truly Yogurt in 1992. The sales have grown over the years and now Truly Yogurt has a cult following from Wellesley and the surrounding towns. The store space is small so to utilize the space most effectively there is room for only two big machines. That is why I bought the Flavor Burst machine.
Near the end of 1988 we negotiated to purchase a 50 year old seasonal ice cream and food business on Martha’s Vineyard which had a Taylor heat treatment machine and a small competitor’s machine. We quickly learned the advantages of doing business with Taylor Freezer of New England.
We purchased an established ice cream business in 2003. The next year upgraded one of our three Taylor machines, then upgraded our Flavorburst and a few years ago, added the Razzle, aka a Brook Blast! Customers have bragged about our soft serve. Many customers are even addicted!
We are just concluding our 22nd season in business. Back in 1982 we started as a purely homemade ice cream store on Cape Cod. However, ten years ago we noticed the increased popularity of soft serve ice cream and so in order to maintain our competitive edge we contacted Taylor Freezer of New England
Our new Taylor Model 8756 soft serve machine and Flavor Burst unit have many pros; the product is very consistent, with a better texture than our Coldelite. The Flavor Burst has definitely improved soft serve sales and the point of sale merchandise is really great too. Since adding the Flavor Burst, we find we’re selling more.
We have used a Taylor Ice Cream machine since we opened in 1968. The quality of the product it produces is unbelievable. Customers claim best in the valley. Sales department is always knowledgeable with the products they represent and is very helpful with the purchase to make everyone happy.
It has been a personal and professional pleasure doing business with the Herbert family for the past 30 years. They have provided us with the best freezers and most competent service imaginable. When the occasional and inevitable problem has arisen they’ve proven themselves to be a more than a fair and responsible partner.
Since 1934, Four Seas has provided Cape Cod with the finest ice cream available, mixing a passion for local ingredients with a dedication to the best-quality creations. For the last 55 years the Warren family has run Four Seas the same way, with an eye for quality, exceptional service and products that keep customers coming back.
Thank you for another quality built Taylor soft serve machine! This is the second big machine I have bought new. I really appreciate the support from Taylor Freezer of New England. The people in your company make you who you are.