GAH Ice Cream Readiness

Title Page

Profitability Tools and Smallwares

The Pelouze Scale and overrun cup are present and functioning properly.
A digital scale to weigh finished product is present and functioning properly.
All pumps are assembled and functioning correctly and each have (2) 1/4 oz reducing collars on them.
Stainless steel Peanut Butter pump is present and functioning properly.
There are at least 10 medium malt collars and 4 large malt collars in good condition.
There are enough containers, green candy spoons, and twist spoons to have a backup for each item.
Small parts kit is available with extra hoses, o rings, and misc parts to keep machine tuned up correctly.
Machines are being cleaned correctly and have visual documentation of regular cleanings.
Blender #1 is 100% operational.
Blender #2 is 100% operational.

Ice Cream product should be smooth (not gritty), between 18-20 degrees, and overrun needs to be 50%-60%. Ice Cream Machine should have a white #19 air meter and a clean tight fitting air hose.
Type of Ice Cream Machine - Model # - Serial #
Picture of machine tag
Cabinet door gasket is clean and in good repair. No cracks or mold and is proper fitting.
Cabinet temp 34°F to 38°F / product temp 40°F or less
Left side of ice cream machine is 100% operational.
Left side of ice cream machine overrun is between 50%-60%.
Left side of ice cream machine draw temp is 16°F - 20°F
Record the # of the air meter used. (i.e. white #19)
Right side of ice cream machine is 100% operational.
Right side of ice cream machine overrun is between 50%-60%.
Right side of ice cream machine draw temp is 16°F - 20°F
Record the # of the air meter used. (i.e. white #19)
Ice cream machine - additional comments/notes

Shake product should be able to be drank through a straw and overrun needs to be between 45%-55%. Shake Machines should have a black #16 air meter and a clean tight fitting air hose.
Type of Shake Machine - Model # - Serial #
Picture of machine tag
Cabinet door gasket is clean and in good repair. No cracks or mold and is proper fitting.
Cabinet temp 34°F to 38°F / product temp 40°F or less
Shake machine is 100% operational.
Shake machine overrun is between 45%-55%.
Shake machine draw temp is 23°F - 27°F
Record the # of the air meter used. (i.e. black #16)
Shake machine - additional comments/notes

Slush machine fill (Lancer) units are maintained and repaired by COKE but can be adjusted with training by the management team. Contact your supervisor or SEMPRO for questions on how to adjust BRIX ratios. The slush should maintain a brix ratio of 4.5:1 ratio with a refractometer reading of 12%-14% with a goal of 13%. Any variation requires adjustments to achieve optimal BRIX ratio. Contact SEMPRO before contacting COKE for BRIX related issues. Check brixing ratio with your refractometer weekly to measure consistentcy.
Type of Slush Machine - Model # - Serial #
Picture of machine tag
Slush machine #1 is 100% operational.
Slush machine #1 Brix ratio is 4.5:1 ratio (12%-14% refractometer reading, closer to 13% the better)
Type of Slush Machine - Model # - Serial #
Picture of machine tag
Slush machine #2 is 100% operational.
Slush machine #2 Brix ratio is 4.5:1 ratio (12%-14% refractometer reading, closer to 13% the better)