JOLLIBEE FOODS CORPORATION

Soft serve Manual

 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 1 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

TABLE OF CONTENTS

I. Gold Standard Qualities Page 2

II. Raw Material Issuance Page 3
III.List of Equipment, Facilities, Tools and Utensils Page 4
IV. List of Tools and Utensils Page 5-6
V. Food Safety Critical Points Page 7
VI. Opening Procedures Page 8
1. Set-up the Equipment Page 8
2. Prepare the Tools and Utensils Page 8
VII. Back-up Procedures Page 9 – 10
1. Check for Re-run Mix Page 9
2. Prepare Fresh Vanilla Mix
A. General Procedure for Preparing Chilled Water Page 9
B. Prepare Vanilla Mixture Page 10
VIII. Operating Procedures Page 11
IX. Closing Procedures Page 12
X. Raw Material Specifications Page 13-14
XI. Troubleshooting Guide Page 15-16
Attachment Section Page 17 – 25
APPENDIX A: Priming Procedure for C707 & 751 Page 17-18
APPENDIX B: Priming Procedure for 8756 Page 18-19
APPENDIX C: Priming Procedure for 339 Page 20-21
APPENDIX D: Procedure for Managers Page 22-25

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 2 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

I. GOLD STANDARD QUALITIES

ATTRIBUTE DESCRIPTION METHOD

General  Matte, dry and smooth appearance with firm Sensory Evaluation
Appearance peaks & ridges;
 Light cream to off-white color

Texture  Smooth and creamy texture Sensory Evaluation

Flavor  Rich, creamy with distinct vanilla flavor, Sensory Evaluation

moderately sweet

Draw  16-20F See Appendix D: Procedure for

Temperature Managers

Instrument: Digital Thermometer

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 3 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

II. RAW MATERIALISSUANCE

ITEM ITEM PACKAGING

ITEM CODE UOI
NAME DESCRIPTION PRIMARY SECONDARY

Vanilla Dairy,softserve
2kgs/pack
Mix ,vanilla,PDR,7p 4000000130
7packs/case
k/cs

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 4 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

III. LIST OF EQUIPMENT AND FACILITIES

 EQUIPMENT

ITEM NAME QTY USAGE

1 Taylor Machine 1 To hold and dispense soft serve
2 Ice Machine 1 To produce and hold ice

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 5 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

IV. LIST OF TOOLS AND UTENSILS

ITEM NAME & ITEM QTY USAGE IMAGE
DESCRIPTION CODE
1 Wire Whisk 4000000522 1 • To stir ice-water mix
• To stir chilled water-
Beater,wire,med,long,18in,japan, Vanilla Powder mix
s/s
2 Digital Weighing Scale 8000000732 1 • To weigh ice

3 Electronic Timer 4000000732 1 • To time mixing of

chilled water and
Timer,electronic,count Vanilla Mix Powder
down/up,cl-098 • To time holding of
Vanilla Mix inside the
chiller
4 Ktichen Shears 4000001260 1 • To open packs of
Vanilla Mix Powder
Shears,kitchen,ecko

5 Measuring Pitcher 4000002079 1 • To contain ice during

weighing

6 Taylor Pail 4000000754 1 • To measure ice,

filtered water and
Pail,w/spout,10 qts chilled water

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 6 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

ITEM NAME & DESCRIPTION ITEM CODE QTY USAGE IMAGE

7 Pan 1/9 x 4 4000000629 1 • To contain Soft Serve

when thawing
Pan,s/s,1/9pan x 4in,g#22

8 Ice Shovel 4000002565 1 • To portion ice during

back-up preparation
Scooper, ice,s/s (new)

9 Regular Spatula 4000000489 1 • To remove the lumps

on Vanilla Mix
Spatula,13.5in,35x7.1cm, • To stir Vanilla Mix
rubbermaid,#1905 after aging
• To stir Fresh and
Rerun Mix in the
hopper
• To scrape remaining
mix in the stockpot and
strainer
10 Stockpot 28 4000000711 1 • To contain ice cold
water and Vanilla Mix
Stock pot,s/s,28cm,koinou during back-up
preparation
• To hold the Vanilla
Mix during aging in the
chiller
• To hold the Rerun Mix
in the chiller
• To contain Soft Serve
Mix during priming
11 Strainer 4000000713 1 • To drain undissolved
ice and sanitation
Strainer,s/s,plastic defects from ice cold
hndle,10in,victory water
• To remove lumps on
the Vanilla Mix
• To drain undissolved
ice and sanitation
defects from ice cold
water
• To remove lumps on
the Vanilla Mix

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 7 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

V. FOOD SAFETY CRITICAL POINTS

CRITICAL POINTS!

To protect and maintain food safety:

 Always follow the guidelines and directions in the Food Safety Manual on washing and sanitizing
hands before and after handling raw materials, food, tools, utensils, packaging, equipment and other
items.

 Always follow the guidelines and directions in the Food Safety Manual and other related documents
by Jollibee Foods Corporation.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 8 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

VI. OPENING PROCEDURES

PROCEDURES ILLUSTRATION
1. SET-UP THE EQUIPMENT

a. TAYLOR MACHINE
Follow standard detailed set-up procedures.

Note: Space around the Taylor Machine must

be at least 6inches (all sides).

b.
ICE MACHINE
Follow standard detailed set-up procedures.
2. PREPARE THE TOOLS & UTENSILS

Sanitize all tools and utensils to be used. Refer

to Tools & Utensils list.

3. PRIME THE TAYLOR MACHINE

a. Always use fresh batch during priming.

Refer to Annex for Priming Procedure per

machine type.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 9 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

VII. BACK-UP PROCEDURES

PROCEDURES ILLUSTRATION
1. CHECK FOR RE-RUN MIX
Re-run is the leftover vanilla mix that is passed through
the spout, then left to melt in the walk-in chiller.

Check for re-run mix in the walk-in chiller. Check the

following:
 Color
 Aroma
 Texture
 Shelf-life: Date Prepared + 1 day

If re-run mix is still of good quality, the mix can be added

to the fresh mix after priming.

a. Strain the re-run to separate the foam from the

mixture. Dispose the strained foam.

b. Weigh the mixture

c. Maximum of 3 Liters can be mixed on 1 Fresh

Batch
2. PREPARE FRESH VANILLA MIX

a. Measure 4L of filtered water on Taylor Pail.

b. Transfer it on a stockpot.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 10 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

PROCEDURES ILLUSTRATION

c. Add 1 pack of Vanilla Mix.

d. Mix thoroughly until the powder is dissolved (approx 30

secs)

e. Add 1 kg (990-1000g) of ice on the mixture. Mix

thoroughly until the ice is completely melted (approx. 1 to
2 minutes).

f. Strain the vanilla mix to another stockpot. Scrape the

remaining vanilla mix on the stockpot to maximize the
yield.

g. Cover the stockpot and age for 10 minutes to 1hour in

the chiller.

h. Transfer to Taylor Machine

NOTE: The temperature of the vanilla mix in the hopper

should reach 35-40F in 4 hours.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 11 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

VIII. OPERATING PROCEDURE

PROCESS FLOW ILLUSTRATION

1. Dispense the Gold Standard Soft serve.

a. Refer to Product Manual of Soft serve products for the

required number of turns.

b. In case of drawn sloppy soft serve, please follow

guidelines below.

 Draw all sloppy soft serve until gold standard

product comes out of the machine.

 Place collected sloppy soft serve on dry and

sanitized pan.
Note: Holding Time of sloppy product is 1hour
maximum

 Cover the food pan and allow to melt on room

temperature
NOTE: Replace the food pan before each peak
period

 Return the melted soft serve on the hopper.

c. For JKP and BOS, please see reminder below.

 Maximum No. of Consecutive Draw

i. Sundae – 6
ii. Twirl – 12
iii. Float – 18
 Let the machine rest for maximum of 5 minutes or if
the motor stops within 5 minutes.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 12 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

IX. CLOSING PROCEDURE

PROCEDURES
1. CHECK for leftovers

Transfer remaining Soft Serve in the Taylor Machine to a stockpot by dispensing through the draw
spout. Cover the stockpot and place in walk-in chiller. Immediately use the next day after the priming
procedure.

2. CLEAN all tools and utensils

Bring all tools and utensils used to the back sink. Follow procedures for washing and sanitizing of
tools in the Cleanliness and Sanitation manual.

3. CLEAN the STATION

Clean all equipment used following standard procedures in the Cleanliness and Sanitation manual.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 13 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

X. RAW MATERIALSPECIFICATIONS

Storage/ Shelf-Life
Yield per Unit
Product Unit Issue
Issue
Label/ Code
Primary Secondary Tertiary
Shelf-Life Shelf-Life Shelf-Life

Vanilla 2 kg / pack 350 serving / Primary Packaging: Date of

Mix case Foil Laminated Bag Production
7 packs / (Choco and  Net weight: 2 kg + 730 days
case Strawberry  Consume Until: (2 years)
Sundae) MMM-DD-YYYY
 Where:
Stacking 676 serving /  MMM = month (Room
Height: 15 case  DD = day Temp, 80-
cartons/ (Jolly Twirl)  YYYY = year 900F/
layer; 5  Production Date: 27-320C)
layers/pallet; 915 serving / MMM-DD-YYYY
75 cartons case (Float)  Where:
per pallet;  MMM = month
1150 cartons  DD = day
per 24ft FCL  YYYY = year
container  Batch Code: FYJJJ
 Where:
 F = factory-
made
 Y = last digit
of the
year of
manufacture
 JJJ = Julian
code for day
of the year
product was
packed on
 Example: F4123
 123rd day of
2014 = 3rd May
2014
 Production Time:
hh:mm
 Where:
 hh = hour
 mm = minutes

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 14 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

Storage/ Shelf-Life
Yield per Unit
Product Unit Issue
Issue
Label/ Code
Primary Secondary Tertiary
Shelf-Life Shelf-Life Shelf-Life
Secondary Packaging:
Corrugated Cardboard
Box
 Product Name: Soft
Serve Vanilla Mix
 Net weight: 2 kg/ pk,
7 packs/ case
 Production Date:
MMM-DD-YYYY
 Where:
 MMM = month
 DD = day
 YYYY = year
 Consume Until:
MMM-DD-YYYY
 Where:
 MMM = month
 DD = day
 YYYY = year
 Batch Code: FYJJJ
 Where:
 F = factory-
made
 Y = last digit of
the
year of
manufacture
 JJJ = Julian
code for day of
the year
product was
packed on
 Example: F4123
 123rd day of 2014
= 3rd May 2014
 Production Time:
hh:mm
 Where:
 hh = hour
mm =minutes
 Manufacturer: Frosty
Boy Australia
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 15 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

XI. TROUBLESHOOTING GUIDE

DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

1. The product is too Viscosity setting needs Contact service technician.

soft. adjustment.
Long freezing time. Contact service technician.
Long recovery time. Contact service technician.
The mix in the hopper / cabinet is Contact service technician.
too warm.
Not enough air space around unit Allow for adequate air flow across the
(Air cooled units). condenser. Standard space requirement if 6
inches on all sides
Worn-out scraper blades. Replace regularly (maximum of 3 months).
Dirty condensers or air filters on Clean monthly.
air cooled units.
Mix is out of date. Use only fresh mix.
2. The product is wet- High draw temperature. Contact service technician to adjust
looking and shiny. viscosity setting.
Proper Ventilation Standard space
requirement if 6 inches on all sides
Dirty condenser. Clean monthly.
Worn-out scraper blades. Replace regularly (maximum of 3 months).
3. The product is coarse. Worn-out scraper blades. Replace regularly (maximum of 3 months).
Over beaten product. Draw cups of ice cream until a gold
standard product comes out.
4. The color of product Less water added in the mix Follow standard mix preparation procedure.
is yellow. preparation.
Less air Make sure that the feed tube and orifice is
clean.
Worn-out scraper blades. Replace regularly (maximum of 3 months).
Over beaten product. Draw cups of ice cream until a gold
standard product comes out.
5. The product has a Odor or flavor contamination. Cover the stockpot properly when storing
strange or fruity taste. inside the chiller.
6. The product is watery Too much water. Follow standard mix preparation procedure.
and has weak flavor. High overrun. Refer to high overrun defect.
7. The product is not Over beaten product. Draw cups of ice cream until a gold
creamy. standard product comes out.
Worn-out scraper blades. Replace regularly (maximum of 3 months).
Less SS Powder Mix than Follow standard mix preparation procedure.
standard.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 16 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

8. Icy texture of Worn-out scraper blades. Replace regularly (maximum of 3 months).

product. Viscosity setting needs adjustment. Contact service technician.

9. High draw Refrigeration issue. Contact service technician.

temperature. High ambient temperature. Proper maintenance of AC’s and
ventilation.
Worn-out scraper blades. Replace regularly (maximum of 3 months).
10. High Mix Density. More SS Powder Mix than Follow standard preparation procedure.
standard.
11. Low Mix Density. Less SS Powder Mix than standard. Follow standard preparation procedure.
12. High Overrun. More air. Run new mix.
Higher % of rerun.
Over beaten product. Draw cups of ice cream until a gold
standard product comes out.
Product is not feeding into the Contact service technician.
freezing cylinder (C707).
The Horizon® pump does not Contact service technician.
operate (8756).
13. Low Overrun. Less air Make sure that the feed tube and orifice is
clean.
Clogged orifice. Check and clean the feed tube.
Worn-out scraper blades. Replace regularly (maximum of 3 months).
Product is not feeding into the Contact service technician.
freezing cylinder (C707).
The Horizon® pump does not Contact service technician.
operate (8756).
14. Liquid Mix is Mix has been overbeaten with wire Follow standard preparation procedure.
excessively foamy. whisk.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 17 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

APPENDIX A: PRIMING PROCEDURE- C707 & 751

PROCEDURES ILLUSTRATION

Step 1
Raise the prime plug.

Step 2
Place a stockpot beneath the door spout and lower the
draw handle.

Step 3
Pour 6.7kg (1 pack preparation) of fresh mix into the
hopper and allow it to flow into the freezing cylinder.
Scrape the stock pot

Step 4
When a steady stream of mix is flowing from the door
spout, raise the draw handle.

Step 5
Once a steady stream of mix is flowing from the prime
plug opening in the bottom of the freezer door, push
down the prime plug.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 18 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

PROCEDURES ILLUSTRATION
Step 6
When the mix stops bubbling down into the freezing
cylinder, insert the mix feed tube into the mix inlet hole.
The end with the hole should be at the bottom.

Step 7
Press the AUTO key. Once the motor stops (maximum of
15 minutes on all models), the product will be at serving
viscosity.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 19 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

APPENDIX B: PRIMING PROCEDURE- 8756

PROCEDURES ILLUSTRATION

Step 1
Place 6.7kg (one pack preparation) of fresh mix in the
mix tank. (Make sure that all parts are already connected
prior to priming)

Step 2
Raise the prime plug.

Step 3
Place a stockpot beneath the door spout and lower the
draw handle.

Step 4
Press PUMP button.

Step 5
When a steady stream of mix is flowing through the door
spout, raise the draw handle.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 20 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

PROCEDURES ILLUSTRATION
Step 6
When a steady stream of mix is flowing through the
prime plug hole in the bottom of the freezer door, press
PUMP key to stop operation.

Step 7
Allow the stream of mix flowing from the prime plug hole
to completely stop then push down the prime plug.

Step 8
Press the AUTO key. Once the motor stops (maximum
of 15 minutes on all models), the product will be at
serving viscosity.

(Repeat the same procedure for the other freezing

cylinder if both will be used for the day.)

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 21 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

APPENDIX C: PRIMING PROCEDURE- 339

PROCEDURES ILLUSTRATION
Step 1
Raise the prime plug.

Step 2
Place a stockpot beneath the door spout and lower the
draw handle.

Step 3
Pour 6.7kgs (1 pack preparation) of fresh mix into the
hopper and allow it to flow into the freezing cylinder.

Step 4
When a steady stream of mix is flowing from the door
spout, raise the draw handle.

Step 5
Once a steady stream of mix is flowing from the prime
plug opening in the bottom of the freezer door, push
down the prime plug.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 22 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

PROCEDURES ILLUSTRATION
Step 6
When the mix stops bubbling down into the freezing
cylinder, insert the mix feed tube into the mix inlet hole.
The end with the hole should be at the bottom.

Step 7
Press the AUTO key. Once the motor stops (maximum
of 15 minutes on all models), the product will be at
serving viscosity.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 23 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

APPENDIX D: PROCEDURE FOR MANAGERS

I. MIX WEIGHT

PROCEDURE ILLUSTRATION
1. Fill 2.5 oz cup with aged mix up to the brim.
Make sure not to get the foam.

Note: Tare the 2.5 oz cup first.

2. Weigh the mix.

Standard weight of mix in 2.05 oz cup: 120-126g

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 24 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

II. OVERRUN

PROCEDURE ILLUSTRATION
1. Fill 2.5 oz cup with Soft Serve up to the brim.

2. Level the Soft Serve. Do not compress nor stir

the Soft Serve. Make sure that there are no air
spaces.

3. Weigh the Soft Serve.

b. Compute for the overrun using the weight of the

fresh mix.

Standard overrun range

 30-40% - Taylor C707, 339, 751
 40-60% - Taylor 8756

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 SOFT SERVE MANUAL
Effectivity Date: March 1, 2017 Prepared by/Date: RDB / 24Apr2017 (sgd)
Issue Revision No: 02-03 Reviewed by/Date: LYT / 25Apr2017 (sgd)
Document Code: JBRS – M036 Page No.: 25 of 25 Approved by/Date: ECP / 27Apr2017(sgd)
Control Location: All Stores
Reason for Revision: Revised the back-up preparation for soft serve product and re-run incorporation. Include new procedure on treatment of sloppy
product.

III. DRAW TEMPERATURE

PROCEDURE ILLUSTRATION
1. Dispense 3 soft serve on 2.5oz cup

2. Get the temperature of the 3rd soft serve at 3

different points to make sure that you are getting
the temperature of the soft serve and not the air
space.

The lowest temperature obtained is the Draw

Temperature of the Soft serve.

Note: The Draw Temperature of the Soft Serve is

the temperature when the thermometer
reading stabilizes.

Standard Draw Temperature = 16-20oF

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited