Lead Form
"*" indicates required fields
Frosty Boy caters to businesses throughout its distribution networks in both Australia and worldwide. We have an online sales site at https://fbgdirect.com
However, our highly trained network of distributors provides the local support you require. Contact us to find out where yours is located.
If you are part of a chain, an entrepreneur or due to the nature of your business you need support directly from us, please contact us.
Unfortunately, we no longer hire or lease our machines. We have a range of machines for soft serve and frozen yoghurt available for sale and a strong network of support to help ensure you have the right machine for your business.
As Frosty Boy is a food manufacturer, rather than a retail business, we do not offer franchise opportunities.
Definitely! It would be a pleasure to show you our range of products and how they are made.
Please contact our sales team for a demonstration session with one of our stockists or at our plant in Yatala.
Yes we do. Here at Frosty Boy, we have artwork available to support your sales. We can also provide printed materials at cost. Please contact your Frosty Boy distributor / supplier for materials available.
If you think your product doesn’t look or taste right, please follow these steps:
1. Make sure you are following the cleaning and sanitising procedure as stipulated by Frosty Boy.
2. Check you are following the recommended storage steps. See Can I store pre-prepared soft serve / frozen yoghurt mix?
3. Check you have followed the mixing instructions for your product. Please refer to the product website / mixing instructions tab.
4. If you have completed the previous three steps and haven’t found the possible cause of your problem, please record the following details from your product package: date of manufacture, best-before date, lot / batch code, time and product code.
5. Contact your Frosty Boy distributor or Sales Manager and provide them with the above details and an explanation of why you think your product is below standard.
Yes, you can. However, you need to check whether your local health code permits it. You also need to ensure Good Management Practices (GMP) are followed when handling re-runs. Make sure to drain out any leftover soft serve mix into a sanitised container. Place the lid on to the container and store the mix below 5 degrees until the next day. Don’t freeze it. You must not save any mix leftovers for longer than two days in conventional machines. For heat-treated machines follow your equipment manufacturer guidelines.
As long as your local health code permits it, you can leave mix in your machine overnight. You also need to ensure Good Management Practices (GMPs) are followed when handling ‘re-runs’.
To do so, you need to leave your machine ‘on’ and set the dial control to ‘stand by’. It is recommended you drain the product and re-feed it into the machine before re-use. This is to avoid the product separating.
You must not save any leftover mix for longer than two days in conventional machines. For heat-treated machines, follow your equipment manufacturer guidelines.
Follow this list regarding ‘re-runs’:
• Ensure your local health code permits this practice.
• Ensure GMPs are followed.
• Place your machine on ‘stand by’ overnight.
• Designate a container and a whisk to be used exclusively for soft serve mixing and storage.
• All implements to be in contact with the mix, such as a container or whisk, need to be sanitised prior to use.
• Re-feed the mix into the machine before serving.
Please refer to the product website / mixing instructions tab in the main menu under products.
‘Overrun’, or ‘aeration’, is the amount of air that is whipped into the freezing product. This is achieved by the folding action of the beaters inside the soft serve / frozen yoghurt machine.
If you could look inside the barrel of your machine, you would see that it is never actually full. It is normally filled up to 70% with liquid, the rest is air. The produced overrun is one of the main differences between gravity and pump machines. Pump machines will produce up to 50% or 60% overrun whereas with gravity machines the overrun will be between 30% and 40%.
Frosty Boy does not have any raw materials or products containing gluten on site. Although it is unlikely gluten will be present within our products; the products are not tested to confirm “no detectable gluten” and therefore Frosty Boy cannot claim all products are gluten free.
Yes, all our products are Halal certified.
Yes, our products are suitable for vegetarians as we use no meat containing ingredients.
Most of our products are not vegan as they contain milk products but we do have a VEGAN range.
There could be many reasons behind your soft serve not holding its form. Your soft serve machine may be short of gas. In this case, you will need a technician to review the issue. Contact your local distributor to request a technician visit.
Another reason might be related to your machine’s scraper blades being blunt. The best way to prevent this from happening is to ensure plastic blades are replaced every three months and metal blades, every six months.
Yes, if your health codes permit it. It is, however very important to throw away any leftover mix and start with a completely new mix at least once a week (for all non-pasteurising machines). This is to prevent bacteria growth.
No. Some operators believe adding extra water or milk to soft serve mix will allow for more cones, however, it can break the machine.
Adding extra water can cause the machine to freeze resulting in broken or bent beaters, a broken freezer door or scarred freezing cylinders.
A heavy cone is a soft serve cone with little or no aeration. A normal soft serve cone’s total volume consists of between 25% – 40% air, giving it a light and fluffy texture.
No, unfortunately we cannot offer a dairy-free product because our manufacturing plant contains dairy products.
Three phase machines may be less expensive to operate in terms of power (kW/hr) consumption depending on your power supplier’s tariff charges for three phase supply.
Three phase machines do have a less chance of specific electrical parts failure and service related requirements. Add to this, machine downtime waiting for repair, lost sales and lost customers.
Single-phase motors require extra electrical components, generally a start capacitor, a run capacitor and an electrical switching relay to assist in both starting and running the motor. These additional components will eventually wear causing motor start / run failure and can be even more troublesome when on a generator supply.
The number of starts and stops each time product is drawn by a customer increases the rate of wear and tear, leading to component failure.
An example of this was a client with a yoghurt shop in Australia with six three-phase units. Statistics showed average draw counts of 60 to 70 per eight hours on one barrel. This meant the compressor started and stopped the same number of times the handle was drawn. Multiply this by seven days and you have approximately 4,000 starts in one week. Multiplied by the number of trading days per year, this meant significant work for the motor.
With such work, the relay can fail, causing a domino effect blowing the start and / or run capacitor, leaving the single phase machine unable to operate.
One of the main differences between gravity and pump machines is the produced overrun. Pump machines will produce up to 50% or 60% overrun compared to between 30% and 40% with gravity machines. Consequently, a pump machine will give you a 30% increase in output capacity.
When looked after properly, our soft serve / frozen yoghurt machines do not require scheduled maintenance. However, there are a few steps you need to take to ensure the machine is kept in good working order, extending the life of your equipment.
These steps include:
• Cleaning and lubricating the machine as per the manufacturer’s instructions. See Cleaning and sanitising procedure.
• Replacing ‘wear items’, such as o-rings, seals and scraper blades, as directed in your machine manual’s user’s guide.
• Allowing enough air circulation as per the guide’s instructions.
The cleaning and sanitising procedure you need to perform on your machine will depend on your machine’s manufacturer and model. Always follow your local health code and the manufacturer’s recommendations. You can find this information on the user’s guide or cleaning quick reference guide for your specific machine model.
The machine barrel freezes if there is either not enough water or too much water due to incorrect mixing instructions followed. In either of these cases it is best to discard the mix and start again. If this is not the cause of the problem, your machine needs technical assistance.
Please make sure the feeding tube is not blocked causing the barrel to starve and the small screw in the handle bar is set correctly. Please note, the screw should not be too open or too closed (refer to the user’s manual).
If you have forgotten to switch your machine to standby overnight your cones will more than likely be sloppy and will not hold form. You can solve this problem by putting the machine on wash cycle for five minutes to liquefy the soft serve in the barrel. Drain it in a sanitised container, prepare a fresh mix and pour into the machine – just enough to fill the barrel only. Now mix the drained mix (called re-run) with the fresh mix at a ratio of no more than 40% re-run to 60% fresh mixture and pour into the machine’s hopper.
You can but it is not recommended. Depending on the frozen yoghurt mix you are using it will not be the same results. We strongly recommend a machine with an agitator in the hopper for a frozen yoghurt as it will keep the mix infused. For soft serve it does not really matter, you can use both machines (with or without agitator).
Being a dairy product we strongly recommend it to be fully washed and sanitized every two days
Main Office
Phone: +61 7 3806 2888
1 Dixon Street,
Yatala QLD 4207, Australia