Taylor frozen yoghurt and soft serve ice cream makers are renowned for their ease, dependability, uniformity, and quality. However, they still need regular repairs and appropriate upkeep. Let’s examine a few typical issues with Taylor ice cream machine spare parts UK. This manual is intended to help workers keep the best possible ice cream products for their consumers by making sure their Taylor machine is in good working order.

Nothing is Being Dispensed

Look for the following possible reasons if the device is in AUTO mode and no ice cream or combination has been dispensed:

• Freeze-up in the mix inlet hole: An authorised service expert must raise or lower the mix hopper’s temperature.
• The beater is turning anticlockwise: Have an authorised expert fix the beater if it is doing so on the operator’s end.
• Either switch on the circuit breaker or replace the blown fuse if the circuit breaker is off or the fuse is blown.
• Insufficient mix: Determine whether there is not enough mix in the hopper and carry out the necessary adjustments.
• No air orifice: Check to see if the orifice was put in incorrectly or eliminated by accident. Put it in the air tube by having a qualified technician install it.
• The beater motor stops upon reset; to restart the beater motor, reset the freezer. Seek assistance from an authorised expert if it continues to go out.

Fixing Ice Cream Machine Bacterial Count Issues

• Regularly disassemble the soft serve machine, wash it completely, and give it a brush cleaning.
• Use all of the included brushes to give the machine a thorough cleaning. These brushes are designed specifically to fit through any mixed pathway.
• The mix entrance hole which runs from the hopper to the back of the freezing cylinder needs to be cleaned with the white bristle brush.
• The rear shell bearing, which is situated at the back of the freezing cylinder, should be cleaned with the black bristle brush. Ensure that the brush has a sufficient quantity of cleaning solution on it.
• Make certain the mix is kept in a sealed, sterile stainless steel container and utilise it the next day if your local health rules allow it.
• Avoid priming the machine by running it again. Skim off the foam and discard it during the rerun. Throughout the days of operation, mix the rerun in a 50/50 ratio with a fresh mix.
• Run the mix as low as feasible on a chosen day of the week and dispose of it after closing. By doing this, the rerun cycle can be broken, lowering the risk of elevated bacterial and coliform counts.
• Assemble the sanitising and cleaning products correctly. Both a too-strong and too-weak solution might cause harm to the components and insufficiently clean and sanitise them.
• The mix in the walk-in cooler and hopper needs to be below 40°F (4.4°C).

The Item Is Overly Delicate

• You must change the viscosity to prevent this issue.
• There won’t be enough room for air surrounding the device. Ensure that there is enough airflow through the condenser.
• Examine the scraper blades for wear. Regular replacement of these blades is required.
• One time a month, clean the condenser.
• Verify whether the blend is outdated. Use only fresh mixture, please.
• Water loss is possible. Determine the source of any water loss and take immediate action to fix it.

The Product Is Overly Rigid

Examine the following if the combination of syrup or ice cream is very stiff:

• No air orifice: Check to see if the orifice was put in incorrectly or has been removed by accident. Put it in the air tube by having a qualified technician install it.
• Viscosity needs to be corrected; to fix the problem, get in touch with a qualified specialist.

In The Mix Hopper, The Mix Is Excessively Heated

• Verify if the temperature in the mix hopper needs to be adjusted. The mix hopper’s temperature ought to be adjusted with a technician’s assistance.
• The gasket surrounding the mix hopper has to be replaced if it has become detached or worn out.
• Make sure you are adjusting the mix hopper cover appropriately.
• Press the MIX button to turn on the mix light if it isn’t already lit.

It Won’t Feed The Product Into The Freezing Cylinder

Check for the following possible causes if the ice cream or combination won’t flow into the freezing cylinder:

• Freeze-up in the mix inlet hole: An authorised service expert must raise or lower the mix hopper’s temperature.
• Insufficient mix: Determine whether there is not enough mix in the hopper and carry out the necessary adjustments.
• No air orifice: Check to see if the orifice was set up incorrectly or removed by accident. Put it in the air tube by having a qualified technician install it.
• Erroneously installed air tube: Insert the air tube, utilising the end with the small hole on the side, into the mix inlet hole. Thoroughly follow the directions in the operation’s manual.

In Summary:

We hope you were able to save both time and cash by using this troubleshooting advice for Taylor ice cream machines. To avoid issues with any machine, nevertheless, periodic upkeep is essential.

Also, read: How To Troubleshoot & Fix Your Ice Cream Machine?