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Was the sauce perhaps dried up in the pump nozzle? I have seen chunks of sauce and syrup crystals come shooting out of those pump assemblies. It is very labor intensive to keep pumps clean and free from dried residue. I am not an advocate of the pump.
My first inclination is to suspect the non dairy topping. What topping are you using?
We use a fair amount of that Caramel (not as much as you tho, 5 bottles?!). I haven't run across that. A bit of weirdness with at Torani White Choc before, but nothing like you described. Not sure how a waxy chunk would get through your squeezie bottle anyway.
If its the caramel, my guess would be it forms after cooling. Which is to say who let's a drink sit that long expecting its components to remain the same? Nonetheless, something is happening to the components of the drink long after leaving our establishment. I'm now leaning towards the non-dairy topping.
Brady said:My first inclination is to suspect the non dairy topping. What topping are you using?
We use a fair amount of that Caramel (not as much as you tho, 5 bottles?!). I haven't run across that. A bit of weirdness with at Torani White Choc before, but nothing like you described. Not sure how a waxy chunk would get through your squeezie bottle anyway.
I'm a little more suspicious of the hydrogenated vegetable oil in your non-dairy topping. Now, back on the caramel topic - sort of... I strongly discourage my clients from storing sauce bottles or pitchers of milk on top of the machine. Bottles drip, lids pop off, bottles tip over - all leading to caramel dripping into the machine.
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