Taylor - soft serve ice cream machines, milkshake & smoothies, frozen beverage equipment, frozen custard & gourmet ice cream, cooking equipment, grills, convection ovens
I use the Taylor 104 at the restaurant I work at right now, and I am not a fan-- I have to intentionally slightly underspin my ices so that when I'm extracting them, they aren't overspun by the time I get to the end of the extraction. Then, the design of the machine leaves something to be desired-- the area around the funnel is difficult to clean and the door has too many components that are easy to misplace. Because it's a countertop model, I can't actually see into the funnel when I'm pouring my bases in. If I'd had the choice, I would have opted for either a Carpigiani lb 100b, or a Pacojet.