The Taylor C712 manual is a great resource for learning about all the features and functions of your ice cream machine. It can help you troubleshoot problems, customize settings, and optimize its performance. Reading the manual can help you discover new features and get the most out of your device With proper usage, there is less risk of damage, and you’ll learn how to get the most out of it.
Download the Taylor C712 Operating Instructions
|File size||5.4 MB|
Please read and save the entire manual before setting up or using your Taylor C712. Misuse may damage the unit or cause harm or serious injury. Download the manual and save it for future reference.
The Taylor C712 is a commercial soft-serve ice cream machine. It is designed to make ice cream, frozen yogurt, and other frozen desserts. The C712 is commonly used in high-volume settings such as fast-food restaurants, convenience stores, and sporting events. It can produce up to 12 quarts of frozen desserts per hour.
Key features of the Taylor C712
- Programmable electronic controls: The C712 features an electronic control system that allows you to program and adjust various parameters such as temperature, serving size, and dispensing speed.
- Large hopper capacity: The machine has a large hopper capacity of up to 7 pounds, providing you with the ability to serve a high volume of customers.
- High-quality refrigeration system: The C712 has a high-quality refrigeration system that ensures consistent and precise cooling, even in high-volume conditions.
- Efficient dispensing system: The machine is equipped with a highly efficient dispensing system that allows for accurate portion control and quick service.
- Durable construction: The C712 is built with durable materials and is designed to withstand heavy use, making it ideal for busy environments such as fast food restaurants, convenience stores, and sporting events.
The machine is easy to operate and clean, making it a great option for ice cream shops and restaurants.
PRO TIP: When ice cream’s small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps. Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range.