The machines of the frozen yogurt store is its backbone and one of your largest costs. Without the proper machines you have no product. When looking for a machine, one of the first things you have to consider is the machines capacity. Capacity is almost always measured by how many servings per minute the machine yields. High volume machines can generally yield 7 four ounce servings per minute. This is ideal if you have one machine at a concession where there is a long line and the machine is constantly being hit hard. It has to “recover” quickly. Medium volume machines yield about 4 four ounce servings and low volume machines yield about 1 to 2 four ounce servings per minute.
Often people think that buying the largest, most expensive machine is the way to start. If you purchase a machine that is larger than you need you will also have a larger electric bill than you need. For self-serve operations with multiple machines, you don’t need high volume machines. Medium volume machines are perfect for a self-serve frozen yogurt store. Why increase your startup costs and monthly energy consumption if you do not have to?
Key features on the newer machines that are critically important include “low mix alarms”. Soft serve machines store “mix” in the “hopper”. The mix then goes into the barrel to be frozen, and churned by a “dasher”. If the barrel isn’t full, the mix might freeze solid and this will keep the dasher from turning. A frozen barrel can cause the dasher bars to bend or worse, damage the compressor. The low mix alarm will shut down the compressor automatically if someone doesn’t respond to the low mix alarm. It will re-start periodically, but will keep shutting down until someone adds mix to the machine.
If you have improper ventilation of machines, they will “under-perform” and die an early death. There are two methods to ventilate your machines, water cooled or air cooled. If your space is large enough and you have good ventilation, you can go air cooled. If ventilation is an issue, water cooled is a better option. If you have more than 6 machines, there is a water cooled option called a “glycol system” which might be a good option. It’s not cheap at about $15k, but it protects the machines and keeps your air conditioner from working overtime.
Now that you have your frozen yogurt machines you need a POS system so your customers can pay you for their healthy dessert. Calypso’s turn-key package for the frozen yogurt industry contains everything you need to get started. With integrated scales our yogurt shop POS system is easy for your employees to use. Calypso’s turn-key package uses an easy to learn touchscreen interface with integrated credit card processing. You have the optional tracking of recipes, inventory and ingredients, employee time clock and labor scheduling. Contact Calypso today at 800-771-7100 to get started!