Q: Can I make my own soft serve mix?
Q: Can I use ice cream recipes I find online in the SX1000?
A: Not really. Soft serve is a different animal than hard scoop ice cream. It's much lower in fat, which keeps it from turning to butter when churned vigorously. Soft serve ice cream is about 8-11% butterfat; super-premium ice cream has anywhere from 16-29% butterfat.
If there is too much butterfat in your soft serve mix, the machine's centrifuge action causes the butterfat to ball up and spin away from the molecules binding it. We call this “buttering out.” When you eat ice cream that has “buttered out,” you taste little pearls of legit butter. So you want to keep the soft serve mix at a butterfat level underneath the threshold of “buttering out” caused by the centrifugal force of the spinning blade.
The next major difference between soft serve and ice cream is the amount of overrun in the two products. Overrun is the the technical name for the amount of air that is whipped into the mix. Most ice cream is at 20% overrun—the volume of the liquid is increased 20%. Soft serve is around 40%, maybe higher.
Q: How is the SX1000 different than other home ice cream machines (like the Cuisinart Soft Serve machine)?
A: All other home ice cream machines contain a coolant (usually hidden in the walls of a bowl) that can go a bit below freezing, but not much. This coolant also takes a full 12 to 24 hours to freeze to that temperature. After you use the bowl to make a batch of ice cream, it has to be eaten immediately.
These home soft serve machines are essentially toys that make cold whipped stuff. It isn’t bad, but it's not actually soft serve. To get “real” soft serve, you need to get the ice cream down to about 19° F and do it in about a minute.
The SX1000 freezes internally, so you can make a batch (or half batch) of ice cream, then leave it in the machine for a few hours or until the batch is eaten. You can make batch after batch, as the system freezes internally versus freezing the bowls in your own refrigerator. It's the first of it's kind for home use, and we think it's pretty great.
Q: How much total liquid mix should be added to the SX1000?
A: Do not add any more than 3.5 total cups of liquid to the SX1000 at any time. The machine's churning will cause the liquid to expand to 1.25 quarts so any more liquid will be detrimental to the operation of the machine.
Q: Can I run the machine with less mix to make smaller quantities?
A: Yes, but you will need to adjust the setting number by trial and error. It will take less time to freeze smaller quantities, but by all means: yes!
Q: Why does the soft serve freeze around the chamber and remain liquid toward the center?
A: If the mixture is freezing at the sides but not the center of the chamber this is because of the auger is not turning the product properly to evenly freeze all contents. Please check the following: The auger comes in two pieces, the middle section will pop out make sure this is secure, the small rubber seal is present on the end of the auger that meets the back of the machine. A simple cleaning and readjustment will solve this problem!
Q: Why does the soft serve freeze into a solid block?
A: The SX1000 is designed like a commercial machine with a keep fresh feature, but unlike the commercial machine, there is not a continuous adding of liquid to the freezing chamber. So, when you draw from the machine, it continues to freeze at the original setting, even though there is less liquid to be frozen. Each time you dispense take 2 minutes from the freeze time- this will help. There may be some trial and error depending on the amount of soft serve first made and the amount dispensed.
Q: Can I use the SX1000 in any other countries?
A: Right now, the SX1000 is designed to work with American electricity standards; that is, 110 volts and 60 herz. Most North and Central American (including Caribbean) countries use these standards as well, but European, African and Asian countries differ. Converters will only convert the volts; not the hertz; so at this time, the machine will only work with countries that use American standards (we're sorry!).
Refer to this chart if you want to see you country's home electric wiring standards.
Q: Do I have to perform any maintenance on the machine?
A: Yes. Lubricate the seals with food grade margarine. Please review videos on website, Facebook or YouTube.
Q: Can I make the soft serve harder?
A: No. If the soft serve is made harder, it will not dispense and could damage the machine. The torque of the auger will loosen the dispense head as the auger turns in the same direction as the unlocking mechanism on the dispense head.
Q: If the dispense head loosens, what should I do?
A: The SX1000 will shut itself down. Turn off the on/off switch and remove the dispense head. Remove the auger, clean and replace the auger and dispense head. Turn on machine and start the wash cycle.
Q: What happens if the SX1000 has been tipped on its side when being moved?
A: The SX1000 will have to be placed upright for 24 hours before using the machine.
Q: Can I remove the cover of the SX1000 to check refrigeration?
A: No. There are no serviceable parts inside the SX1000 and removing the cover, nullifies the warranty.
Q: Can I use the SX1000 in a commercial environment?
A: No. Commercial use voids and nullifies the warranty
Q: What is the best cleaning agent to use with the SX1000 soft serve ice cream machine?
A: Water and a sanitizing product.
Q: What is over run?
A: It is the increase in volume of mix due to air being whipped into it. Fifty percent overrun means an increase in volume of 50%; 1.5 gallons of soft serve ice cream from 1 gallon of mix.
Q: Why does my soft serve melt so quickly?
A: The rate at which your frozen treat melts has many contributing factors in addition to freeze time, like overrun, fat content, and use of stabilizer. The more overrun (or air) the more quickly the soft serve will melt. However, higher levels of fat will slow melting. Lastly, you can add a stabilizer (most store bought brands will have a stabilizer) like eggs, corn starch, locust bean gun and Xanthan gum to name a few.