Scoop shops, parlors & dessert bars
Equipment for Ice Cream Shops
Soft serve, hard-dip, shakes and a small food menu — specced, installed and serviced by one team.
Soft serve, hard-dip, shakes and a small food menu — specced, installed and serviced by one team.
Soft serve, hard-dip, shakes, toppings and a small food menu come from a handful of different manufacturers. Getting them from one place means one install, one service number, and one team that knows how your shop is laid out. Taylor Products has been outfitting shops across New Jersey, New York, Pennsylvania and Delaware since 1985. Start with the categories below, or tell us what you are picturing and we will spec it.
Single-flavor, twin-twist, countertop, or floor-model freezers. Heat-treatment options cut cleaning to once a month.
Emery Thompson batch freezers produce small-batch artisan ice cream and gelato in-house. Premium pricing power.
Bolt-on system that injects concentrated flavorings into your existing soft serve. One machine, eight signature flavors.
A patent-pending air diaphragm pump that drops into the Taylor freezer you already own. It holds constant pressure, tolerates high-butterfat mixes, and passes real fruit and mix-ins that would clog a gravity-fed hopper.
Dual-platen grills cook both sides at once. Less labor, faster tickets, consistent results burger after burger.
A corner scoop shop and a seasonal stand off a state highway need different machines in different places. Counter space, door width, ceiling height, single- or three-phase power, air-cooled or water-cooled — these narrow the model list before flavor ever comes up. Send a floor plan or a few photos and we will come back with a layout: what fits where, what it draws, and what it will serve per hour on your busiest Saturday.
A freezer down on a holiday weekend is the difference between a record day and a lost one. Machines are installed and commissioned by our technicians, and your staff is trained on daily operation, cleaning and heat-treat cycles before you open. Parts for the lines we carry are stocked regionally, and service comes from the same people who did your install.
A countertop twin-twist runs in roughly three feet of counter, with clearance behind it for airflow. Floor models need about two by three feet plus service access. We size it against your actual floor plan before quoting.
Most shops do. Soft serve comes off a freezer like the Taylor C716. Hard ice cream and gelato are made in-house on an Emery Thompson batch freezer and held in a dipping cabinet. They are separate machines sharing one menu.
Standard freezers are disassembled and cleaned every day or two. Heat-treatment models hold the mix at a safe temperature overnight and need a full teardown only once every 28 days, which is why shops under staffing pressure tend to choose them.
Many countertop and single-flavor models run on single-phase. Higher-volume floor models often want three-phase. It is one of the first things we check, because it can change the model list entirely.
Yes, and that is the best time to call. Power, water, drainage and door width are far cheaper to solve on a floor plan than after build-out.
Tell us the space, the menu you are picturing, and roughly when you want to open. We will come back with an equipment list, a layout and pricing.