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A while back there were a couple folks on here running commercial soft serve machines at home, I just picked one up and wanted to ask a few questions if there was anyone that still owned or used one.
Mine is a Stoelting E131 countertop twin twist model, (the twist thing was kind of a must have in my house). I am curious if anyone has tips on day to day operation at home, as it is very different from a restaurant. We are interested in using a lot of different flavor mixes over time and want to know how to prevent just throwing a lot of it out as it starts to run down. For example, once my machine starts to get down below 4 quarts in the hopper, the "low mix" light comes on and the manual says that you have to add mix to it to prevent damaging the unit. Well what if I don't stock anymore of a certain flavor, does the extra gallon just get thrown out? I am sure I could freeze it to store for a later date but unless I get more of that flavor, it seems that it would just be waste at that point.
Mine is a Stoelting E131 countertop twin twist model, (the twist thing was kind of a must have in my house). I am curious if anyone has tips on day to day operation at home, as it is very different from a restaurant. We are interested in using a lot of different flavor mixes over time and want to know how to prevent just throwing a lot of it out as it starts to run down. For example, once my machine starts to get down below 4 quarts in the hopper, the "low mix" light comes on and the manual says that you have to add mix to it to prevent damaging the unit. Well what if I don't stock anymore of a certain flavor, does the extra gallon just get thrown out? I am sure I could freeze it to store for a later date but unless I get more of that flavor, it seems that it would just be waste at that point.
