"All I did was break it" :p
For soft serve ice cream machines don't exceed 40C in water tempreature when flushing it. You are just supposed to flush residue and disinfect it with an detergent. Not cook the plastics lmao
40C is warm to your hand. If it stings it's way too hot to be put anywhere near these plastics. If it doesn't break the first time it's going to break it over time.
>If it stings it's way too hot to be put anywhere near these plastics.
They are albe to take high temperatures as the machine will reach at least 150Ā° during the heat cycle.
As a person who take order/cash and have to drop frys and bag the food i am happy when I do not have to add making ice cream into the mix. I work night shift so we are always understaffed
Taylor machines are the best! The ones they sell to McDonald's are engineered to break down so you have to call them for service. A brilliant business plan if you're the one getting the kickbacks on the service.
I just transferred to a store with a Carpigiani and I hate it (UK). With the Taylor machine in my old store, if the heat treat failed we just did it again. With the Carpigiani if the machine goes 25 hours without a successful heat treat, the machine locks out until you call an engineer out to reset it.
There's a way to get around it and try again, what you wanna do, is go to the menu, go to settings, type in passcode, go to date and time, then change time to midnight for that day, then redo it.
I once had a person order 8 ice cream cone at the drive thru not cool. But it end up being funny because he did not think of how he would hold them all
I used to clean the machine every two weeks. We used to do it from 11-4 every other Thursday night. I liked it because I had to open Fri, Sat and Sun. So I didn't have to open every other Friday. I used to say to myself: "Ehh, doing the machine is cool. It's like I'm working...but I'm really not. Huh huh huh huh" I used to turn the satellite radio box to the metal station and every morning I'd make a couple of hashed browns about 3ish when I finished cleaning and before I put it all back together.
It stopped being cool when the store manager began to schedule me to do machine + open-2. 11pm-2pm is a very long day. I only had to do that two or three times though.
Ironically I broke ours last week GM had me help her put it back together and pour the mix in and then I stopped to let it settle inside the tank and then poured the rest in and then it started beeping/rattling at us at that time the GM left so we couldnāt do anything else. Thankfully I didnāt get in trouble I blamed the GM lol
Lol one time while I was cleaning I accidentally pushed the bun machine for the middle Big Mac bun off of the table and it crashed to the floor, side of it got all bent up, didnāt work for atleast a week I wanna say before it got fixed
Lol one time while I was cleaning I accidentally pushed the bun machine for the middle Big Mac bun off of the table and it crashed to the floor, side of it got all bent up, it didnāt work for atleast a week I wanna say before it got fixed
Quite a fan of our Carpigiani unit. Easy to clean (takes a while though!) and if used correctly it rarely fails on us, even during the busiest of rushes.
The doors on taylor machines suck. I had 3 that broke on me. Same spot too.
Literally all I did was put it in a bucket of really hot water. And it came out cracked š¤¦
"All I did was break it" :p For soft serve ice cream machines don't exceed 40C in water tempreature when flushing it. You are just supposed to flush residue and disinfect it with an detergent. Not cook the plastics lmao 40C is warm to your hand. If it stings it's way too hot to be put anywhere near these plastics. If it doesn't break the first time it's going to break it over time.
I guess I know all about thermal expansion now.
>If it stings it's way too hot to be put anywhere near these plastics. They are albe to take high temperatures as the machine will reach at least 150Ā° during the heat cycle.
That heats the tank It doesn't dump hot liquid on the plastic components in the front
Heats the barrel too. Taylor is notorious for having parts fail by design.
Thermal expansion son.
Lol I wonāt make that mistake again
You just made all your coworkers happy you are a hero
i was the hero of the day lmfao but the GM didn't like me very much
god i wish ours would ābreakā so our times can go down
I hate it when our ice-cream machine breaks, no shakes or ice-creams for me either then :/
As a person who take order/cash and have to drop frys and bag the food i am happy when I do not have to add making ice cream into the mix. I work night shift so we are always understaffed
Taylor-machines are the worst. I am so glad we have a different brand
Taylor machines are the best! The ones they sell to McDonald's are engineered to break down so you have to call them for service. A brilliant business plan if you're the one getting the kickbacks on the service.
This is true
Do you have the carpigiani
Yeah. I love them. The Taylors I worked with always felt so sluggish and big
They are a pain in the arse to clean
I just transferred to a store with a Carpigiani and I hate it (UK). With the Taylor machine in my old store, if the heat treat failed we just did it again. With the Carpigiani if the machine goes 25 hours without a successful heat treat, the machine locks out until you call an engineer out to reset it.
There's a way to get around it and try again, what you wanna do, is go to the menu, go to settings, type in passcode, go to date and time, then change time to midnight for that day, then redo it.
Youāre the real mvp my dude fuck all these mother fuckers wanting 6 mcflurries
Shit I figured I would get bitched at but all of the front line employees thanked meš
šš
I once had a person order 8 ice cream cone at the drive thru not cool. But it end up being funny because he did not think of how he would hold them all
I used to clean the machine every two weeks. We used to do it from 11-4 every other Thursday night. I liked it because I had to open Fri, Sat and Sun. So I didn't have to open every other Friday. I used to say to myself: "Ehh, doing the machine is cool. It's like I'm working...but I'm really not. Huh huh huh huh" I used to turn the satellite radio box to the metal station and every morning I'd make a couple of hashed browns about 3ish when I finished cleaning and before I put it all back together. It stopped being cool when the store manager began to schedule me to do machine + open-2. 11pm-2pm is a very long day. I only had to do that two or three times though.
Ironically I broke ours last week GM had me help her put it back together and pour the mix in and then I stopped to let it settle inside the tank and then poured the rest in and then it started beeping/rattling at us at that time the GM left so we couldnāt do anything else. Thankfully I didnāt get in trouble I blamed the GM lol
I DID THAT TOO
Lol one time while I was cleaning I accidentally pushed the bun machine for the middle Big Mac bun off of the table and it crashed to the floor, side of it got all bent up, didnāt work for atleast a week I wanna say before it got fixed
Lol one time while I was cleaning I accidentally pushed the bun machine for the middle Big Mac bun off of the table and it crashed to the floor, side of it got all bent up, it didnāt work for atleast a week I wanna say before it got fixed
Machine broke
Quite a fan of our Carpigiani unit. Easy to clean (takes a while though!) and if used correctly it rarely fails on us, even during the busiest of rushes.