Dispensing equipment for cold carbonated beverages, frozen beverages and draft beer can be utilized across various foodservice segments. 

Long a favorite dessert for many Americans, consumers are getting more curious about different flavors and even textural variations of ice cream available around the globe. Consumers can continue their culinary exploration with the many new types and flavors of ice cream on menus today.

We all scream for ice cream, but new twists and trends in summertime treats actually impact equipment and supply needs, too.

To avoid milk stone buildup, a combination cleaner and sanitizer is recommended for cleaning soft-serve machines’ stationary components. After assembly, this chemical acts as a sanitizer and has the added benefit of working on milk stone film. These chemicals are intended to be used in food zones.

Consultant Arlene Spiegel, president of New York City-based Arlene Spiegel & Associates, discusses the hard, cold facts foodservice operators will need to know when purchasing a soft-serve machine.

Regular cleaning and sanitizing is critical with soft-serve machines. Operators should follow the manufacturer’s recommendations, using the appropriate tools and chemicals, to ensure a long service life.

Foodservice operators use soft-serve equipment to dispense ice cream, frozen custard, frozen yogurt and sorbet. Key commercial markets for these units include quick-service restaurants, such as frozen treat shops, bakeries and cafés, and full-service restaurants, such as family dining, buffets and casual dining. Schools, colleges and universities, airports and business cafeterias typically have soft-serve equipment in the noncommercial markets.