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FAQs - Frequently Asked Questions

Sales, purchasing and leasing questions

Q: Which Taylor model is best for my business and how profitable will it be?
A: Your local Taylor distributor will review your needs based on your store’s menu and product interest. They will determine the perfect model to fit your business, from two sided cooking, to frozen beverages or frozen desserts. The Taylor salesperson is a professional business consultant who will develop a profit story and the anticipated return of investment. Contact your local distributor

Q: Can someone help me put together a plan for my store?
A: Yes, your local Taylor distributor can assist you with planning your foodservice need for Taylor equipment. Contact your local distributor

Q: How much space will I need?
A: Your local Taylor distributor will assess your requirements and give you a comprehensive solution for your foodservice need. For equipment specifications, view the Taylor resource library.

Q: Why is Taylor foodservice equipment the right choice for me?
A: Your business is only as good as the menu you develop. With our extensive knowledge of the industry, we can help you anticipate consumer demands and help you stay ahead of the curve. Taylor equipment offers you the versatility and customized capabilities to meet those demands and even create new trends of your own. With the Taylor Company, you’re getting a knowledgeable partner for the life of your business, a partner that will work with you to provide the equipment and concepts you need to continuously advance the potential and profitability of your operation.

Q: Can I buy direct from the factory?
A: As an industry leader, we have found that a local presence is critical to the success of your business. Taylor has a strong worldwide distributor organization that stands ready to sell, service and provide solutions for all Taylor equipment. Contact your local distributor

Q: How can I receive a current price list?
A: Contact your local Taylor distributor for assistance with model selection, leasing information, and pricing. Their sales professionals can provide you with a personalized profit story and an estimate for the return on your investment. Contact your local distributor

Q: Can I purchase equipment from any Taylor distributor, someone else or the internet?
A: With over 160 global Taylor Distributors in 125 countries, who are strategically positioned to provide local support, you can be confident you’re getting one of the most comprehensive support networks in the industry. You can also count on our team of experts for business-building ideas that enhance your foodservice operation’s success, growth and profitability. As your operation grows, the Taylor Company will be there to help you upgrade or expand into other areas of opportunity. By utilizing your local Taylor distributor, you’ll have peace of mind knowing that for routine maintenance or repairs, an expert technician is available with a complete inventory of Genuine Taylor® Parts and Dedicated 24/7 call support ensures immediate response and dispatching. Contact your local distributor

Q: Are leasing plans available?
A: Leasing plans are available through your local Taylor distributor. Contact your local distributor

Q: Is Taylor equipment easy to use?
A: Yes, Taylor equipment maximizes efficiency, consistency, time savings and safety for both the food and operators. With your new or existing Taylor model, your local Taylor distributor can assist you with an equipment demonstration.

Q: How can I setup an equipment demonstration?
A: Contact your local distributor; they frequently hold shows, seminars and open houses throughout the year where you can see equipment in action. Contact your local distributor

Q: Where can I purchase parts?
A: Contact your Taylor distributor for Genuine Taylor Parts. Not all parts are created equal. Your local Distributor always uses Genuine Taylor Parts to preserve your equipment efficiency and requirements. Genuine Taylor Parts have been engineered and manufactured specifically for your Taylor foodservice equipment. So, when you need a replacement part for your Taylor equipment, look only to the brand that knows that equipment best — Taylor. Contact your local distributor

Q: Can I trade in my machine toward a new piece of equipment?
A: Contact your local Taylor distributor for more information

Q: Can I rent Taylor equipment?
A: Contact your local Taylor distributor for more information

Q: Do you have used/refurbished equipment? Does it come with a warranty?
A: Contact your local Taylor distributor for more information

Q: Will my local Taylor distributor buy back my Taylor equipment?
A: Contact your local Taylor distributor for more information

Q: What makes Taylor equipment seem premium priced?
A: With the Taylor Company, you’re getting a knowledgeable partner for the life of your business. A partner that will work with you to provide the equipment and ideas you need to continuously advance the potential and profitability of your operation. We constantly build upon our history of proven innovation and customer-focused results with new products and services that improve global foodservice operations.

Today, Taylor equipment is found across the globe and in virtually every facet of foodservice operations. Offering everything from frozen drink machines to commercial grills and soft serve ice cream machines, Taylor Company has the equipment you need to excel. At the Taylor Company, the cornerstone of our success is our total commitment to your success.

Q: What warranty is included with my new Taylor equipment?
A: For standard Taylor frozen beverage or frozen dessert equipment; shells, hoppers and compressors carry a 5 year manufacturer’s parts warranty. For Taylor Grills and additional warranty information, please contact your local distributor. Extended service contracts may be available.

Q: What is included in the price of my new machine?
A: Contact your local Taylor distributor for inclusion information

Q: Does Taylor have a Preventative Maintenance Program?
A: Yes, as there are wearable parts in Taylor equipment, your local Taylor distributor will assess what program is right for you. Contact your local distributor

Literature questions

Q: Where can I acquire specification sheets, MSDS sheets, operator’s manuals, or equipment brochures?
A: MSDS sheets, operator’s manuals and current model literature are available on the Taylor website. Obsolete model information can be obtained from your local distributor. Service manuals are provided to factory-trained technicians. Contact your local distributor for service to your equipment.

Distributor and service questions

Q: Who's my distributor?
A: Use the Taylor distributor search tool, available on the Taylor website.

Q: I need service on my machine; who do I call?
A: Contact your local Taylor distributor's service department.

Q: How can I receive training by the factory for repairing my own equipment?
A: Contact your local distributor's service manager for information on becoming an authorized service agent. Once you are authorized to participate, your local Taylor distributor will help you register for factory training. Contact your local distributor

Q: How long will it take to receive service on my Taylor equipment?
A: Most calls, requiring a service visit, result in a distributor’s technician arrival within 48 hours. The distributor technicians are factory trained and certified with service vehicles stocked with Taylor Genuine Parts. Contact your local distributor

Q: Is there training for my new Taylor equipment?
A: A Taylor authorized service technician, who is factory trained, will conduct training once your equipment is installed. You will be thoroughly instructed on the proper care, maintenance and operational procedures. Contact your local distributor

Mix and product questions

Q: What products can I run in my Taylor equipment?
A: This depends on your Taylor model. More model specific information can be found on a specification sheet in the Taylor Company resource library, or contact your local Taylor distributor for more information.

Q: Will you install a machine for free if I buy my mix from you?
A: Each distributor develops a program to participate in at the local level. While getting a machine for free may sound like a good idea, the mix price is marked up to pay for the equipment. No equity in the equipment is ever gained, and the premium mix price reduces profits. If you change to a different mix company, you lose the freezer too.

An alternative program is to lease a freezer.
Once the equipment is paid for, your profit margin goes up. Mixes can be selected to fit the consumer trends in each area, with the freedom to change brands as needed. Contact your local distributor

Q: Do you supply the mix as well as the machine?
A: Taylor develops alliances with mix companies, so the Taylor distributor in your area can recommend mixes from a local dairy, or nationally branded mixes. Contact your local distributor

Q: Can I make my own soft serve mix?
A: While some remote areas in the world may choose to make their own soft serve mix, problems with separation and product breakdown usually cause problems. Dairies and mix companies have the expertise to make soft serve mixes with the proper balance of sweeteners, emulsifiers and stabilizers to produce quality soft serve and shake. Powdered mixes are also available, which can be reconstituted with water.

Q: What is overrun?
A: Overrun is the amount of air that is introduced into the product before it is dispensed. Higher overrun has more air in the finished product, making it a fluffier, lighter product. Percentage of overrun equals percentage increase in the volume of the finished product.

Q: What’s the difference in cost per serving on; soft serve, yogurt, custard, and batch ice cream?
A: Your local Taylor distributor can assist you with building a profit story comparison for different products, helping to ensure the Taylor equipment that best fits your needs. Contact your local distributor

Q: What are emulsifiers and what does it do to ice cream?
A: Emulsifiers allow products that consist of oils and water to stay mixed with minimal separation. For ice cream, emulsifiers help to create a finished product that is stiffer and dryer.

Q: What are stabilizers and what does it do to ice cream?
A: Stabilizers reduce large ice crystal formation in hand-dipped ice cream, and extend the shelf life. Stabilizers help with a smoother texture and ensure that the ice cream doesn’t melt as easily. In soft serve ice cream, stabilizers help prevent overbeating or product breakdown in the freezing cylinder.

Q: What is Frozen Yogurt?
A: Frozen yogurt typically consists of milk solids (not cream), sweeteners, milk fat, and yogurt culture. Frozen yogurt can boast improved health benefits over other similar products because it can have healthy probiotics, reduced sugar content and a lower calorie count. 
View Taylor soft serve and frozen yogurt models

Q: What are probiotics?
A: Probiotics are helpful bacteria that are in a wide variety of things we eat, but most commonly in fermented milk products such as yogurt and sour cream. The word ‘probiotic’ is literally ‘pro-life’, as opposed to the ‘antibiotics’ that we use when we are sick, which are designed to kill bacteria rather than encourage their growth. Probiotic bacteria lives inside of us, utilizing nutrients and food, and creating useful byproducts and performing valuable actions including: Enhanced nutrient absorption, Boost of immune functions, slowing down cancer growth, fighting infections and yeast growth, and Allergy prevention. Make sure that the frozen yogurt you are eating has active cultures; otherwise you will not be receiving the full benefit of probiotics.

Q: What constitutes Ice Cream?
A: In the United States, The Federal Government has a regulation defining ice cream. Ice cream is frozen while stirring, and must have at least 10% of its weight as milk fat and typically weigh 4.5lbs to the U.S. gallon. Products with less than 10% milk fat are classified as reduced fat, low-fat, or non-fat ice cream. 
View Taylor batch ice cream models

Q: What defines Soft Serve Ice Cream?
A: Soft serve ice cream is a soft, fluffy product that can come from Soft serve ice cream machines (such as those from Taylor). It usually has a lower milk fat content than regular ice cream, generally 3-6% and is produced at ~18 to 20oF/-7.8 to -6.7oC. Soft serve also contains much less air (resulting in lower overrun) than commercial ice cream, allowing it to be creamier, smoother, and flavorful.
View Taylor soft serve and frozen yogurt models

Q: What is Milk Fat?
A: Milk fat, or butterfat, refers to the amount of fat content in a dairy product. The percentage (%) of milk fat translates into the percentage (%) of the weight of the product that is attributed to the milk fat.

Technical and electrical questions

Q: Do you supply the machines with a cord?
A: Not usually, but the local Taylor distributor selling the equipment may provide a cord at the time of installation.
If a cord is provided from the factory, the NEMA cord will be specified in the electrical chart on the back of the specification sheet (Taylor spec sheets and current model literature is available on the Taylor website). Most Taylor equipment is approved for electrical safety through Underwriter's Laboratories (UL) regulations for PERMANENTLY CONNECTED equipment. Maximum fuse or HACR (Heating Air Conditioning and Refrigeration) circuit breaker size is specified, as well as the minimum circuit ampacity. Your electrician will use this information to determine the electrical requirement. Remember, the fuse size stated is the MAXIMUM, but the circuit ampacity is a MINIMUM.

Q: What power will my Taylor model need?
A: Electrical specifications for new equipment are shown on the back of the spec sheet. Taylor spec sheets and current model literature is available on the Taylor website. Always refer to the data label of the unit to be installed for exact electrical specifications.

Q: What electrical configurations are available with Taylor equipment?
A: View the back of the model spec sheet for the most common electrical configurations available. Taylor spec sheets and current model literature is available on the Taylor website. For a complete listing, contact your local distributor.

Q: What is the difference between single phase and three phase power? 
A: Three phase is more efficient and usually cost less to operate than single phase, but generally more expensive to install.

Q: How much will the utility costs be?
A: Your local Taylor distributor will calculate the draw, to estimate the cost for your location. Contact your local distributor

Equipment Questions

Q: What is the difference between a soft serve machine and a batch freezer?
A: Soft serve machines dispense any frozen or semi-frozen dessert products, which are served fresh from the freezer in a soft state. Sherbets, completely non-dairy products, and milkshakes are not included.
View Taylor soft serve models

A batch freezer, freezes down a poured in mix to create; ice cream, gelato, sorbets, or Italian Ice with the ability to fold mix-ins into the frozen dessert as it is dispensed to create custom flavors. Batch equipment models create one batch at a time, where soft serve models dispense product on-demand.
View Taylor batch models

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 once every fourteen days. 
View Taylor soft serve heat treatment models
View Taylor shake heat treatment models

Q: What is the difference between gravity and pump equipped Taylor models?
A: Pump equipped Taylor models 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 fed models use gravity to fill the freezing cylinder. 
An example of a Taylor pump model would be the popular model C722
An example of a Taylor gravity model would be the popular model C723

Q: Will a pump equipped model increase my profits more than a gravity fed model?
A: Increasing overrun with a pump model can increase profits, but this is a common misconception. Soft serve or shake equipment with air/mix pumps provide consistent overrun in the product. The overrun in gravity fed equipment may fluctuate, depending on the draw conditions. During low or no-draw periods, the overrun will tend to be lower than normal for your particular mix. During peak, or high demand draw periods, the overrun may be higher than normal.

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: What cooling types are offered on Taylor equipment?
A: Air or water cooled. Air cooled machines require space around them to vent the hot air created during the product cooling process and have a higher sound level (db) than water cooled units. They are more environmentally friendly since no water is consumed in the cooling cycle. 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: 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 Frozen Carbonated Beverage (FCB)?
A: Frozen carbonated beverages are slush drinks that have carbon dioxide introduced into them before they are frozen; the drinks feel lighter and fizzy on the tongue compared to un-carbonated slush. 
View Taylor FCB models

Q: What is the difference between pressurized and non-pressurized FCB models?
A: Both machines are carbonated, but non-pressurized machines create a wetter slush and are very popular in Canada.

Q: What is the door on a Taylor model?
A: The door is the entire assembly that is attached to the front of the freezing cylinder where product is dispensed. This includes the large polymer portion and all of its internal parts, such as the draw valve and handle.

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.
Operator manuals and current model literature are available on the Taylor website. Obsolete model information can be obtained from your local distributor. Contact your local distributor

Serial number, age of equipment questions

Q: How can I find the age of my Taylor Model?
A: The age of the Taylor model can be found in the serial number:

Example of Taylor serial number: M3071234

First position =
M-series: 2010-present
K-series: 2000-2009
J-series: 1990-1999
H-series: 1980-1989
G-series: 1970-1979

Second position =
3 = 3 years after 2010, or 2013

Third and fourth position =
07 = month, July

Final positions =
1234 = production number