there are some vulgar things you should know about me as an artist. I get off to changing paintings after the auction is over, but doing so, insignificantly while the buyer doesn’t notice. It’s a cruel game of artistic roulette I play as i say goodbye to my masterpieces. I’m selling you an experience, a chance to become part of the artist/patron ecosystem. This isn’t necessarily an investment, there’s no provenance, and my style is painfully retro. You’ll take what I give you and you’ll wear it in your living room, you sloppycunt. Excuse me, I didn’t mean to write that about you but I have too much integrity to erase that.

http://i11.photobucket.com/albums/a200/rohvie/l_c6f72f19d966a332713c9c07bbd802-1.jpg

If you think you have a chanin painting that you’ve haven’t seen in any photo of in my archives, I WOULD LOOOOVE YOU if you’d let me borrow it and photograph it for archival purposes. Hell, I might even treat you to a little private tour of my studio-yunno where the sweetass magic happens.

Quick guide- why & who buys a soft serve machine?

Soft

serve is a type of ice cream used for a variety of frozen desserts

served in a myriad of settings. It is quick & easy to prepare &

serve & often needs much less storage space & preparation than

serving traditional hard ice cream that requires scooping. When you

look at various frozen treat establishments, you will find soft serve

ice cream being used for everything from rootbeer floats to banana

splits, for cones to custard. Really the combinations are limitless.

Even with a small tabletop single flavor machine you can offer a great

variety of deserts. You can use the same piece of equipment to offer a

variety of products even if you don’t have a twist machine- try offer a

flavor of the day by using a different mix. For example there are

reduced fat, low-fat, non-fat, fat free products. As well there are ice

milk, frozen custard, sherbert, sorbet, yogurt & tofu mixes.

Buying a dependable soft service machine will directly relate to a

high profit. In fact, many businesses add soft serve for the great

profit margin that it creates. The low manpower & low cost of food

inventory compared to what you charge customers really makes for a nice

profit margin.

The ease of soft serve is that it is dispensed directly from the

equipment to the serving dish & is QUICK! Depending upon the unit

you may need totally tear it down & clean it after each day or you

can put it on a standby mode overnight. You will also find that some of

the soft serve or milkshake machines can be manually reset or changed

to provide another product by purchasing a conversion kit &

changing the ice cream temperature setting.

Who uses soft serve machines? Our customers are varied, we have

school cafeterias, mobile ice cream trucks, concessions, restaurants,

beach bars, stores, mini-golf courses and theaters that all buy

machines to boost their sales. It’s also a great concessions/

fundraiser idea for your group and an unique item to add to your

equipment rental business.

Looking to buy a great soft serve machine? See us. If we don’t

currently have it listed on e-bay, chances are it’s sitting in our

warehouse waiting to be listed or may be sold before we list it. So, be

pro-active and call us to arrange a private BIN for the item. We often

carry Taylor, Electrofreeze and other dependable brands. Give us a call

or drop us a line and we can post a private buy-it-now for you.

(407).687.8057 Of course we accept all major credit cards and have a

commercial credit/ financing/ leasing program to make your purchases

easy. We are pros at shipping freight internationally, so don’t

hesitate if you have an odd ship.

We also have a guide on purchasing a used soft serve machine.

Thanks for taking the time read this and vote positively for One Fat Frog’s contributions to the restaurant guides.

Thanks to One Fat Frog Restaurant & Commercial Equipment for this guide on espresso & cappuccino lingo

Well, maybe you think you can drink espresso with the best of them,

but do you really know your lingo? See how many of these you really

know the meaning of…

Addshot: additional shot of espresso

Affogato: Vanilla espresso served over gelato- vanilla sometimes replaced by other flavors

Americano: aka Caffe Americano. Espresso diluted w/ hot water

Americano Misto: Americano w/ steamed milk. Like latte w/o

foam-steamed milk & hot water added to 1/2 & 1/2 rather than

steamed milk.

Barista: Trained Espresso bartender specializing in coffee.

Breve: Short for Espresso Breve. Espresso w/ half-n-half or semi-skimmed milk.

Caf?Au Lait: French style, w/ coffee & boiled milk poured simultaneously into cup.

Caf?Con Leche: espresso shot w/ remainder of cup of steamed milk

Caff?Amaretto: Latte w/ almond syrup.

Cafe’ BonBon: shot of espresso in small glass w/ condensed milk.

Shot & milk separate unless stirred, reminscent of black & tan

Caff?Con Panna: Demitasse of espresso topped by dollop of whipped cream. AKA Espresso Con Panna.

Caff?Corretto: AKA Espresso Corretto. adding cognac or other liquor.

Caff?Creme: AKA Espresso Creme. espresso w/ 1 oz. heavy cream. AKA “Caf?Crème.”

Cafe Cubano: Sugar added to espresso grounds during brewing = sweet

taste. Sugar also whipped into small amt of espresso after brewing

& mixed w/ remainder of shot.

Caff?Freddo: Chilled espresso in glass

Caff?Latte: AKA Latte; espresso made w/ steamed milk, topped by foamed milk. most popular espresso drink.

Caff?Lungo: Same as an Americano.

Caff?Medici: doppio poured over chocolate syrup & orange/ lemon peel, usually topped w/ whipped cream.

Cafe Macchiato: small amt of foam spooned onto espresso. different than latte macchiato

Caff?Mocha: AKA Mocha. latte w/ chocolate.

Cafe’ Noissette: Espresso w/ warm milk

Caff?Ristretto: concentrated short shot w/ same amount of coffee as full shot

Cake in a Cup: Double cream, double sugar. AKA Double Double.

Cappuccino: shot of straight espresso w/ foamed milk on top. In US,

cappuccino is made as caf?latte w/ more foam= less espresso than

traditional .

Caramel: A latte w/ caramel syrup.

Cher Sugar: w/ equal.

Cloudy: semi wet cappuccino.

Cortado: Espresso “cut” w/ a small amount of warm milk.

Corretta: Some sort of liquor added

Crema: tan-colored foam that forms on top of espresso shot from

brewing process. Crema is composed of minuscule air bubbles ->

espresso film & forms a “cap” that protects the espresso proper

from being exposed to the air.

Demitasse: Small cup for serving espresso straight, no chaser.

Doppio: double shot of espresso

Double: AKA doppio.

Double Cup: espresso served in two cups, just in case one cup is too hot to handle.

Double Double: Double cream, double sugar.

Drip: regular coffee.

Dry: Foamed milk.Sans steamed milk

Espresso: 1-oz shot of espresso made from Arabica, not Robusta beans

(used in making regular coffee). Arabica has 1/2 caffeine of Robusta.

Word espresso comes from brewing method - hot water is pressed by

piston/ pump through finely ground, firmly packed coffee.

Espresso Breve: Espresso w/ half-n-half or other semi-skimmed milk.

Espresso Crème: Espresso w/ an ounce of heavy cream.

Espresso Freddo: Chilled espresso over ice.

Espresso con panna : Espresso w/ whipped cream on top.

Espresso Lungo: long pull, to squeeze max from bean. Opinion varies from stronger brew to bitter one

Espresso Macchiato: Espresso w/ topped with dollop of steamed milk.

Espresso Ristretto: shorter or “restricted” pull. Creates thicker drink.Faema:

Excellent brand name of espresso and cappuccino machines. Often used

in Starbucks, Barneys and other high traffic coffee houses.

Flat White: coffee drink popular Down Under, made of 1/3 espresso & 2/3 steamed milk.

Foamless: Sans foamed milk.

Frappuccino: iced or chilled cappuccino. AKA Frap or Frappe

Granita: Latte w/ frozen milk.

Half-Caf: Half decaf.

Harmless: decaf espresso

John Wayne: 2 shots flavored syrup, often caramel or vanilla, 2

portions of half & half, & 2 shots of espresso. Ingredients are

added slowly in this order, so that end result is layered w/ 3 distinct

flavors & temperatures- customarily drunk at once.

Latte: Espresso made w/ steamed milk, sometimes topped w/ latte art. Popular in US but not well known worldwide

Latte Macchiato: reverse caf?macchiato, w/ espresso poured on

vanilla-flavored milk & flavored sauce (often caramel or chocolate)

drizzled on foam.

Latte Pun? mini-latte w/ full shot of espresso.

Latteccino: latte w/ more froth or a cappuccino w/ more milk

Long Black: Espresso & hot water - equal parts.

Lungo: double water through ground coffee, yielding weaker taste

Macchiato: Short for Caff?Macchiato or Espresso Macchiato.

Mocha: Short for Cafe Mocha.

Mochaccino: cappuccino w/ chocolate.

Nico: breve w/ orange syrup & cinnamon.

No Foam: Steamed milk w/out any foam.

No Fun: decaf, non-fat latte AKA skinny harmless or why bother

No Whip: No whip cream.

On a Leash: To go, w/ handles.

Quad: 4 shots, AKA double-double

Red or Black Eye: coffee w/ 2 shots of espresso. AKA slingblade,

depth charge, shot in the dark, Al Pacino, autobahn, or hammerhead.

Rice Dream Latte: latte made w/ Rice Dream, instead of milk.

Rice Latte: latte made w/ rice milk, instead of milk.

Ristretto: short shot w/ same amount of coffee as full shot, just concentrated. Sweetest part of the shot.

Short & Dry: minimize the amount of milk relative to coffee in a latte or cappuccino

Single: espresso from single shot,

Soy Latte: latte made w/ soy milk, instead of milk.

Shot: Equivalent to a single.

Shot in the Dark: regular coffee w/ shot of espresso. AKA Speed Ball

Skinny: latte made w/ non-fat or skim milk

Skinny Harmless: non-fat, decaf latte AKA Why Bother.

Speed Ball: cup of regular coffee w/ espresso.

Tall: 12-ounce cup.

Thunder Thighs: double-tall mocha w/ whole milk & extra whipped cream.

Triple: 3 shots

Unleaded: Decaf.

Venti: 20 oz. cup

Wet: Sans foamed milk; steamed milk only.

Whipless: Sans whipped cream

White Mocha: mocha made w/ white chocolate.

Why Bother: decaf, non-fat or skim milk latte, AKA skinny harmless.

With Legs/ With Wings: cup w/ handles.

With Room: space left at top of cup for additional cream or avoiding spillage

Without: Sans foam. Zebra: 1/2 regular mocha, 1/2 white mocha.

In compiling this list we used several internet resources and polled

friends. See anything we missed or an error? Drop us a line. And

when you have the chance, stop by our showroom and share a drink and a

story with us. If you’ve found this short dictionary of help or humor,

would you take a moment to vote positively for this guide?

Purchasing used restaurant equipment on the net or in person is a very important decision. Be sure to work with reputable dealers and use this guide to assist you in purchasing new and used restaurant equipment.

Overview

Purchasing used restaurant and commercial equipment can greatly

affect your company’s bottom line. Solid used equipment is lifesaver

for a new startup business and a life line for an existing

business that is expanding. And, one of the little known facts is that

used equipment is financeable! This means you can use traditional bank

financing to pay for the equipment. There are also other great finance

companies that work with small businesses to provide quick approval.One

of the most important parts of purchasing used equipment is

understanding the resources and support available. It is without a

doubt that this equipment will become an integral part of your business

and therefore any support links we provide to our customers are

important. Additionally it’s important that you buy used equipment from a reputable dealer who actually tests equipment in their facility and has a knowledgeable technician at their facility.

Selling you an item is more than just the sale, it’s about

helping your business to succeed, too. You’ll often find reference in

our auctions that the equipment comes with user’s manual or that we

have contact for US reps and distributors. After all, what good is

equipment when you don’t know how to install it or its full

capabilities and functions?

Website

Thanks to the world wide web, we have easy and quick

availability to archives and data from many manufacturers. As the

digital age has come to fruition, we find ourselves with more and more

tools to support our customers. This means that through a simple

internet search we are able to access and download manufacturer’s

specifications sheets, owner’s manuals, instructions for cleaning,

parts lists, trouble shooting guides and technical

specifications. Computerization has made it easier and easier to

install equipment and maintain it to manufacturer’s standards. As a

rule, One Fat Frog tries to include instruction manuals or support

links for our equipment.

Service Departments

Many manufacturers will have service departments located across

the nation. Service employees are amazing people- they know their

stuff. These men and women normally are extremely knowledgeable about

ordering additional parts, may be able to guide a repair over the phone

or even fax you obsolete diagrams. However, don’t despair if there is

not a local service department in your part of the United States. This

may very well be indicative of quality machines that just don’t need

on-going support and repair. There really is no one great rule of

thumb on service. Sometimes we find that the regional service

department is not of help, but that by calling other service

departments we are able to find someone with spectacular knowledge and

the interest in helping clients.

Support Distributors and Representatives

Sure, when you buy a new piece of equipment you often get great

support from the sales reps and/ or distributor. But, did you know,

they are often just as pleased to work with folks who have purchased

used units?

Knowing someone who specializes in this equipment and can

support you in any way is as important to our clients as it is to us.

That’s why you’ll often find reference in our auctions to the sales

representative or distributor. One Fat Frog makes it habit to contact

the US Distributor or Representative of our large equipment.

Distributors and representatives are wonderful to work with.

The little known secret is that they are eager to work with us to

support the used equipment we sell.

Working with high-end equipment, we communicate and deal with

both manufacturers and clients all over the world. Our ability to

converse in various languages makes this simple. Just last week we

made a quick call to Switzerland. This allowed us to pass on valuable

information to our customers and also obtain information the client may

need about special care, training or operations needs for the

equipment. We’ve also been able to contact Italian manufacturer’s

directly. We are a global marketplace and it’s about time that all

companies respect that. This means that we need to speak more than one

language and make international phone calls; in our book, this is what

customer service is about- trying our best to get you the information

you need.

Forums, Owner’s Groups, Professional Organizations

Other great resources for the used equipment owner are web

forums. These groups often house the very best information you will

find on a piece of equipment. Who better to share the strengths and

weaknesses of a product than other business owners? When reading these

groups understand that you will read more negative than positive; it’s

just human dynamics. People are more likely to march to their computer

and post a complaint then stop their day to sing praises.

Conclusion

Purchasing used equipment for your business is often a smart

business decision. Even by factoring in money for repairs, it’s a

wonderful way to expand your business and explore different equipment.

Many of the machines are built to support decades of commercial use

and therefore letting another business take the “drive the new car off

the lot, automatic value drop” makes a lot of sense.

Take a look at our clean, used items. You’ll be pleasantly

suprised by the values and quality. We also have the ability to work

with business owners to finance anything that is in our store! So, if

there is something you see (or conversely something you need but don’t

see), let us know and we can help you expand! Also, if you’re ever

looking for a Manufacturer, service or other contact feel free to drop

us a line- they just might be in our “little black book.”

Thanks for taking the time to read this guide. It is our hopes

that you gained a little more confidence in making a used equipment

purchase. Will you please take a moment to vote positively for this

guide?

Looking to BUY a used Taylor Soft Serve Machine? These are super

dependable and just keep on working. In our business it’s not always

the age so much as the shape the item is in for the price. For bank

financing, it’s often the case they wish to know the age of the item.

For this purpose, looking at the serial number on your Taylor soft

serve machine is the key.

The serial number will begin with a letter followed by four numbers.

• FIRST LETTER: stands for the decade: H = 1980s / I was not used/ J= 1990s / K - 2000s
• FIRST NUMBER: stands for the specific year in the decade
• SECOND & THIRD NUMBERS: stand for the specific month

So, for example a serial number starting with H9 is 1989. If you

come across a model K104 it would translate to manufacture date of

April 2001.

Age is only a number

There are plenty of Taylor machines out there are still ticking. As

I’ve always told the boys: There are 3 things you don’t ask a lady:

what’s in her purse? what’s her shoe size? and what’s her age? Just

like older women and vintage cars, Taylors are built to last.

Thanks for taking the time to read this and vote positively. See

our guides for a long list of restaurant and commercial equipment to

help you build your business.

If you’re looking for a used Taylor soft serve machine, please drop

us a line. If it’s not in stock it just may be in the warehouse or on

its way there. We’d be pleased to post a private buy-it-now for you.

We’re just an e-mail or phone call away. One Fat Frog Commercial &

Restaurant Equipment located in Central Florida but shipping

Internationally!

Structural Concepts makes a full line of visual merchandising cases for your commercial installation- coffee shop, ice creamery, gourmet food store. This guide will share the factory specifications of the Encore Gelato

• Breeze refrigeration system
• (2) shatter resistant top lights
• tempered lift-up front glass for ease of cleaning
• (2) rows of sign channel in front of pans- great for flavors
• Stainless Steel parts: interior, lower front panel & rear ledge
• Average product temp -2 degrees fahrenheit
• welded steel tube frame w/ levelers
• foam-in-place insulated tub fully accessible for refrigeration service and cleaning
• standard 6 foot power cord
• NSF 7 - ETL sanitation conformed to

Pictured here is the Encore G24F.