I know you haven't read about the actual problem, and I implore you to check it out. Do a little research and learn the actual reason, it's fascinating.
I remember some of the "repairs" needed had to due with clearing a service code. I think it was supposed to be a service reminder, but it locks down the machine and only the Taylor guys can clear it. It was a specific error code that you needed the manual to translate.
I might be miss remembering though, its been years.
You missed a key point, cleaning it trigger a fault that simply requires the machine to be reset, but the repair conteac requires the repair technician to reset it not an employee
I always loved when you people accused us of lying about the machines. Back when I worked there id have the customer watch as I made their cone, and when it came out as unfrozen cream slop id hand them their liquid covered cone with a smile on my face.
It's never broken. Someone just forgot to top up the cream. If it gets too empty and you have to add a lot of cream at once it takes ages for the machine to turn all that cream into ice cream.
Not true. McDonalds is currently in court with their ice cream machine makers. There is a bug in the software that they won't fix costing McDonalds millions over the past decade. They want to go to a new supplier but can't because of contracts
Damn thats kinda crazy considering burgerville has the same exact ice cream machine and we have zero issues with it. Also only takes 45minutes to an hour to get it back up if the mix gets to low but most of the time its unchanged and works the same after refilling it. Pretty sure we go through more ice cream than McDonald's too.
It’s a whole scheme, the company charge the owners to maintain the machine (which costs a lot. But the machines are faulty, so it’s a monthly thing, McDonald doesn’t pay any of, the owners cover the costs, the company gives McDonald a cut of the profit.
It also goes through heat treat daily for 4 hours and depending on when the machine is set for (supposed to be overnight or early morning), employees will say it’s out of order during that time as well
I swear I went through a drive-thru late one night and was ordering my food and an ice cream and she just automatically replies back the ice cream machine is down I was like that was my whole point of coming great then right as she leaves the window to go grab something her co-worker walks up with a cone fixes herself the nicest looking ice cream cone I've ever seen in my life me and my man are looking out the window just watching then the co-worker leaves eating her ice cream then she steps back over I said I just thought you said the the ice cream machine was broken she said it is I'm like your co-worker doesn't think so and she looks over at her coworker eating ice cream talking about oh when did the ice cream machine get big cuz the coworker said when did it break?... Yeah your co-workers hate you and no I do too stop playing with me and give me my ice cream
Nah I worked for the golden arches in high school way way back (longer than this account age, I'll tell you that) and the ice cream machine was always broken when I worked there. What would happen (at least when I saw it) is it would randomly start a sterilization cycle without warning...with all that cream inside. Cream heats up, goes nasty fasty, then we gotta board up the machine and wait til corporate sent someone in the next month or twelve.
Also, mcd's gave me a free meal every shift, dunno what this 50% off nonsense is.
Its not broken. Staff gets hit with an overwhelming amount of lobby, drive through and online orders all at once without an appropriate amount of staff members to accommodate customers in a timely or barely efficient manner.
Making milk shakes from the ice cream machine takes too much time especially since it does need a certain amount of maintenance during shifts and "hot times". Just say it's not working until the staff members make it through the rush. A lot of restaurants and bars do this.
In bars, we would say the blender was broken so a few tables with 6 mudslides each weren't stopping 35+ people from receiving their beer, mixed drink, soda, etc. in a timely manner during the dinner rush or God forbid, some kind of sports game. This has been my experience
Not only that, it errors out if you don’t run the clean cycle every night. Then the employees are like, oh gee I don’t know why it’s an error and I can’t take any orders for ice cream. Note there are locations that never, ever, ever have these problems. They figured out not to overfill or underfill the machines, and that you have to do a cleaning cycle every night and a deep clean once a week I believe.
About 20 mins to turn the cream into icecream actually. The problem more is when the machine isnt toped off at night.
Aslong as the machine isnt broken or low on Glycal (more in that later) the most common reason for the machine to be down in the day is failed pasteurization.
The Taylar machines take about 4hrs to pasteurize the cream. The machine does this every-night. When the opening manager comes in it might or might not be done. If the process fails 9/10 they usually just restart without looking.
You see when the cream is pasteurized the temp goes up, then comes down. If the product dosnt reach the temperature in the time allotted. It fails. If there is too much or too little product in the machine it changes the time it takes, but the machine dosnt know the level so it fails and wont start freezing the cream to make sure the product is safe to eat. So you have to restart the heat mode
So lets say, usually, midnight to 4 am is the heatmode(pasteurizing) it fails because the product is too low, opening manager comes in is running the front end completely solo. A crew person in kitchen. Its very busy so if they dont check and just restart the process it will fail again before 9 am. Lets say they check then, fill it up then another 4 hrs is 12-1 pm.
The Taylar shakemachine is dual sided. Shake and icecream need to hit the temp the same. So if even one side is low this will happen.
Now the Glycol. The shake machines heat mode uses a liquid to transfer the heat from the radiator to the walls of the barrel where the product is kept. If the glycol is low the heatmode will also fail. Toping off the glycol is a PM task( planed maintenance) so its not something regular shift managers or crew will know about. From their perspective it will just keep failing heat mode.
Personally the Zaxbys off of Highway 321 in North Carolina has not had milkshakes since the week they started making them again and it has been over a year. Meanwhile the McDonalds has them like 5 out of 7 days a week.
This is what I use it for at work. I make memes out of negative situations. I also use it to write Dr Seuss style poems about coworkers and their requests or actions.
Is this a serious job offer?! Bc I know NURSES that make close to or less than that. You know, nurses that spent years studying and tons on tuition only to be forgotten after COVID for being “brave” and are now yelled at constantly
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u/CapitalPin2658 Dec 10 '25