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.