Where can I get replacement parts?
Lane Equipment keeps a full inventory of Genuine Taylor® parts so replacements fit perfectly, protect your warranty, and keep performance—and food safety—at spec.
What warranty comes with new Taylor frozen-dessert or frozen-beverage models?
Shells, hoppers, and compressors carry a 5-year manufacturer’s parts warranty; extended-service contracts are available through Lane Equipment for labor and travel coverage.
Does Taylor offer a preventive-maintenance program?
Yes. Lane Equipment tailors PM plans to your draw volume and menu so wearable items are replaced on schedule and machines deliver maximum uptime and profit.
How quickly can I expect on-site service?
Taylor’s standard is technician arrival within 48 hours; our local team usually beats that, thanks to factory training and stocked service vans.
Which model is right for my bar, food truck, or counter-service concept—and how profitable is it?
A Lane Equipment consultant will match serving speed, capacity, and menu opportunities to projected return on investment so you know exactly how fast the unit pays for itself.
Is Taylor equipment easy for staff to run?
Intuitive controls, clear prompts, and streamlined cleaning keep labor low. We train your crew during installation and are always on call for refreshers.
What is heat treatment and why should I care?
Heat-treatment models pasteurize mix overnight, so a full tear-down is needed only every 14 days—cutting labor and downtime while maintaining food safety.
How often do I need to clean the machine?
Daily rinse cycles and the 14-day full-clean interval (or as specified in your operator manual) keep quality high and warranties intact; we provide the manual and quick-reference guides at install.
Soft-serve machine vs. batch freezer—what’s the difference?
Soft-serve units dispense product ready-to-serve at ~18-20 °F for high-volume, on-demand portions; batch freezers make denser ice cream in individual batches for dipping or novelties.
Gravity vs. pump models—will a pump really boost my profits?
Pump machines deliver consistent overrun (air incorporation) for uniform texture and easier portion-cost control; gravity units are simpler and cost less up front. We help you weigh throughput, product quality, and mix savings.
What is overrun?
The percentage of air whipped into the product—higher overrun yields a lighter mouth-feel and more servings per gallon, while lower overrun intensifies flavor and creaminess.
Which cooling type should I choose—air or water?
• Air-cooled: installs anywhere, no water consumption, but needs clearance and vents warm air • Water-cooled: quieter, more energy-efficient, ideal for tight spaces or higher ambient temps, requires water supply/drain or glycol loop.
How long will a Taylor machine last?
With Genuine Parts and scheduled maintenance, operators routinely see a decade or more of reliable service—protecting margins long after the equipment is paid off.
What is a Frozen Carbonated Beverage (FCB) system?
FCB equipment injects CO₂ before freezing to create light, fizzy slush drinks—perfect for high-margin frozen cocktails or specialty sodas at the bar.