Why slush needs daily attention
Slush bowls hold sugary, slightly acidic product at just-below-freezing temps — perfect conditions for biofilm and flavour carry-over if ignored. A daily rinse plus a scheduled full clean keeps flavour clean and passes inspection. This SOP covers both syrup-based and dairy-based slush.
End-of-day rinse vs full clean
| When | Do |
|---|---|
| Every day (same flavour staying in) | Rinse bowl + auger, wipe drip tray, confirm holding temp |
| Flavour change | Full clean + sanitise before new flavour |
| Dairy-based product | Full clean every day (perishable) |
| Weekly | Deep clean: strip auger, soak, descale if needed |
Step-by-step daily clean (syrup-based)
- Switch to "wash" mode and drain the bowl.
- Rinse bowl, auger and lid with warm (not hot) water to remove syrup film.
- Wipe the drip tray and spout; sanitise food-contact surfaces with a food-safe sanitizer.
- Refill with fresh mix OR, if keeping the same flavour overnight in a refrigerated bowl, confirm holding temp and cover.
Syrup rotation and FIFO
- FIFO: use the oldest mixed batch first; label every batch with date and flavour.
- Flavour change: never top a red bowl with blue without a full clean — the result is murky and off-taste.
- Dairy slush: treat like dairy — refrigerate unused mix, full clean daily.
Holding temperature and food safety
Keep product at −2 to −4 °C (26–28 °F). Warmer invites microbial growth; colder freezes solid and strains the auger. Our syrup ratio & holding-temp guide has the full numbers, and the slush buying guide compares bowl sizes.
Weekly deep clean checklist
- Remove and soak the auger and seals.
- Descale the bowl if you are in hard-water areas.
- Inspect gaskets; replace if cracked (stock spares).
- Sanitise lid, spout and drip tray.
AXOSPRO slush machines are built for this routine — see the slush machine collection, the compact G10L2 (2 bowls, 30 L, fits a 400 mm counter), or the G10L3 (3 independent bowls, dual mode).
About AXOSPRO commercial frozen-dessert equipment
AXOSPRO supplies commercial soft serve machines, slush / frozen-drink machines, commercial ice makers, popsicle machines and fried-ice-cream machines for North American restaurants, cafés, bars, hotels, food trucks and scoop shops. Equipment is built by Gongly (Jiangmen Guangli Machinery), our manufacturing partner in Jiangmen, China.
Two fulfilment channels: in-stock models ship from our US warehouse in 10–15 business days; other models and custom or high-volume orders are factory-direct from Jiangmen, China by sea in 30–45 days. For factory-direct sea shipments, import duties and brokerage are the buyer's responsibility — we provide commercial invoice and packing list to clear customs. We do not state "no customs" or "no import duty", because that only applies to domestic US-warehouse orders.
Warranty: 1-year parts + 3-year compressor. Support: axosproinfo@gmail.com · +1-772-258-0386.
