How do you choose the right frozen dessert equipment for your shop?
The frozen dessert industry is experiencing phenomenal growth and more and more people are exploring this exceptional business model everyday. When opening a frozen dessert shop, stand, restaurant or parlor you can invest as little or as much money as you want, however that investment will not just start in the monetary sense, there will also be a time and resource investment as well.
To get the most out of your TMR (time, money, resource) investment, grow your business and make more profit means you need to choose the right frozen dessert equipment for your shop. In addition, one of the biggest hurdles in opening or expanding a frozen dessert business is knowing what equipment to buy and how to operate the equipment to make a consistent product every time. ADI Electro Freeze can help in the process of helping you select and buy the right equipment for your store. Whether it be brand new equipment or used equipment we specialize in consulting with shop owners and restaurants in making sure the proper machine is purchased and utilized for their specific purpose. We specialize in Electro Freeze machines which are considered to be the premiere manufacturer of all commercial frozen dessert equipment.
Believe us when we say the quality of the machine counts. The last thing you need is for a machine to break down, be difficult to clean, keep the wrong temperature or provide an inconsistent product. You only want to buy a machine once and with Electro Freeze machines, your investment will yield results.
So, how do you choose the right frozen dessert equipment for your shop? Here are a couple of tips to keep in mind.
Quality. A well made machine will cost you less in the long run. Quality means less down time, less breakdowns, more efficiency and better product.
Capacity. The capacity of a machine is measured in the servings per minute. Generally machines come in a high, medium and low capacity. If you run a self serve store then a low or medium capacity machine will work for you. However if you have a consistently busy line at your window you’ll want a high capacity machine.
Maintenance. Cleaning the machine is one of the most important factors you’ll have to deal with when in operation. Daily cleaning and sanitizing will be important because you’re dealing with diary products and health departments within county and state agencies will keep an eye out. Having a machine that is easy to clean makes your life and your employees life’s much easier and your operation more efficient. You shouldn’t have to sacrifice man power and hours to get your machines clean.
We help our customers get the best possible deal by matching and aligning your concept, budget and goals. We hope this article and these tips help point you in the right direction when it comes to choosing equipment. However, these tips and this article are merely skimming the service when it comes to the information you’ll need to choose the right frozen dessert equipment for your shop.