Tag: frozen yogurt franchise

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Importance of Cleaning and Sanitization of Frozen Yogurt Machines

Cleaning your frozen yogurt machines properly can help produce better tasting product and prevent any issues of harmful bacteria. Most manufacturers recommend that you clean and sanitize your machine at least once every three days, but some municipalities may require you to clean the machine every day. Check with your local health department for your local regulations. Dairy products can breed many kinds of harmful bacteria, so it’s important to stay on top of your cleaning and sanitization schedule.

The first thing to do before any cleaning is to look in the owner’s manual for the proper procedure. Many machines will come with a special brush kit to get product out of every part of it. The manual will tell you where to use them. The manual will also tell you what types of sanitizer are and aren’t okay for your machine, and which parts you should inspect every cleaning for possible replacement.

Most frozen yogurt machines follow these procedures. First, drain the machine of product. Depending on the age of the product you could put it into a freezer and reuse it. Next, get access to the hoppers and pour in water. Turn on the cleaning cycle and let it run for the recommended time. Drain the water and use your brushes to any speck of product out. Repeat the rinsing and brushing until it looks clean, then remove the scrapers and any other recommended parts. Clean these thoroughly, and check the hopper again for any missed product.

Once your parts are clean, it’s time to sanitize them. Make sanitizer according to the package directions, then soak any parts you removed for the recommended time. Make another batch to put into the hopper and use it according to your owner’s manual. Once you’re done soaking, rinse out the hopper and the parts, replace them, and then put your product back into the hopper and turn the machine on as normal.

In about 20 minutes, you should be ready to go again with fresh frozen yogurt in a clean and safe machine. Not only that, but your frozen yogurt will taste much better too. The first batch out of a clean machine is the best! Try it yourself and see.

About the Author

Emily is the customer information “champion” at Spaceman USA – a friendly manufacturer of soft serve and frozen yogurt machines. With technical knowledge of the machines and understanding of soft serve business, Emily writes in various topics – from business management to delivering the best food quality to customers.

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Daily Opening Procedures

Every frozen yogurt operator asks how they can make fantastic and consistent frozen yogurt. They want their product to come out of the machine with the same creamy, smooth texture every day. The key to achieving this is doing two daily procedures every morning before opening.

Prime the MachineYogurtInCup

Priming the machine refreshes the product in the freezing cylinder and hopper. Here are the steps:

  1. With the machine on Standby (or Overnight) Mode, remove the air tube (carburetor tube) from the hopper.
  2. Stir the mix in the hopper with a small whisk.
  3. Dispense 1-2 quarts of liquid mix from the machine (by pulling the handle on the front).
  4. Pour the mix back into the hopper and stir with a whisk.

The machine is now primed and ready to have the air set.

Set the Air

With gravity machines, the mix is poured into a hopper on the top of the machine and gravity pulls the mix into the freezing cylinder. On a gravity machines you need to manually set the air, for a maximum of 35% air.

One very important piece on the machine is the carburetor tube or air tube. The air tube is a skinny tube – usually stainless steel – that you insert into the intake hole in the bottom of the hopper. Once inserted, the top of the tube sticks up out of the product allowing air to get down into the product. All air tubes have some way to shut off the product intake – either by flipping the tube over or by closing off the intake hole using a sleeve that fits around the tube.

Here are the steps to set the air:

  1. After you’ve primed the machine, insert the air tube with the feed hole at the top of the tube (sticking out of the mix) to stop the product from flowing into the freezing cylinder.
  2. Keeping the intake closed, dispense 8-10 ounces of frozen yogurt into a clean cup. This product can be put back into the hopper.
  3. Turn on the soft-serve machine and wait for it to freeze down and for the motor turn off.
  4. Once the motor turns off and the product is frozen, open the air intake either by flipping the air tube around so the feed hole is now at the bottom (submerged in the mix) or sliding the sleeve on the tube (depending on your style of air tube).
  5. The overrun is now set and the product should come out smooth and creamy. As long as you leave the air tube in place it will stay this way. You can repeat this process as needed.
Another important factor in dispensing a great product is the temperature of the frozen yogurt coming out of the machine. Nanci’s regular mixes are best served at 17 degrees F, and the stevia and non-dairy mixes are best served at 24-25 degrees F.
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Recent News: Article about Nanci’s Frozen Yogurt

Check out this article about us: https://www.sintelsystems.com/blog/2014/08/28/nancis-frozen-yogurt-takes-charge-supplying-just-froyo/

It was written by the folks at Sintel Systems — they sell Point of Sale Systems for frozen yogurt stores and restaurants.

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New Profit Calculator

We have relaunched our new and improved Frozen Yogurt Profit Calculator. You can access the Profit Calculator here: /resources/profit-calculator-2/.The results will now display immediately upon submission. You can also change your inputs and try multiple scenarios. Feel free to call us to discuss the profit model or to talk about how you can structure your business to be more profitable.

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Friday Fun: The Most Popular Brands by State

Branding is powerful! Every consumer-facing company fights to gain brand recognition and consumer mind-share. As a frozen yogurt store owner, you want people to think of your brand first when asked looking for frozen yogurt. Here is a fun article and map that shows the most famous brands for each of the 50 U.S. states.

http://www.adweek.com/adfreak/corporate-states-america-map-shows-each-states-most-famous-brand-150794

brand-map-hed-2013
Courtesy of steve-lovelace.com and AdWeek.com