Types of Ice Cream Scoops

Summary

In this episode of the Scoop School Podcast, Steve Christensen, the self-appointed headmaster, dives into the world of ice cream scoops. He discusses various types, including the Disher and premium scoops, and highlights key factors like scoop size, portion control, and the importance of NSF or UL certification. Steve also emphasizes the importance of standardizing scoops across a menu for consistency and efficiency in ice cream shops. The episode includes practical advice for ice cream business owners and staff, ensuring they avoid common mistakes in scooping and offering tips for better customer service.

Takeaways

• 😀 Always ensure that your ice cream scoops are NSF, UL, or ETL certified to maintain hygiene and safety standards.
• 🍦 Standardizing the scoop size across your menu simplifies training for employees and ensures consistency in portion control.
• 💡 The color and number on a Disher scoop indicate the scoop's size and how many scoops per gallon of product it delivers.
• 📏 Be aware of the difference between weight (ounces by weight) and volume (ounces by volume) when measuring ice cream portions.
• 👩‍🍳 If your employees can consistently scoop a specific weight (like 1/3 ounce), they can serve all items on your menu with ease.
• 💪 Right-handed and left-handed scoops exist—make sure to provide both options to accommodate all employees.
• ❄️ Many scoops feature antifreeze in the handle to help release ice cream easily by preventing frosting buildup.
• 🤝 Ergonomically designed scoops, such as the Vollrath model, help reduce hand fatigue and blisters during long scooping sessions.
• 🔄 Disher scoops are often ambidextrous, allowing both left and right-handed employees to use them comfortably.
• 🔧 Experiment with different scoop sizes to optimize portion control and training before standardizing your shop's equipment.

Q & A

What is the main focus of this episode of the Scoop School podcast?

The main focus of this episode is on scoops, particularly the different types of scoops, which ones work best, and some important precautions to take when using them in an ice cream business.

What is the significance of the number on the scoop's handle?

The number on the scoop's handle represents how many scoops you can get per gallon of ice cream. This helps with portion control and understanding the scoop size. For example, a number 24 scoop means you’ll get 24 scoops from one gallon of ice cream.

How do volume and weight measurements differ when it comes to scooping ice cream?

Ice cream portions are often measured by weight rather than volume. While a number 24 scoop has a 1 and 1/3 ounce bowl by volume, it can also yield a 3-ounce scoop by weight, which is crucial for accurate portioning and pricing in the business.

Why is it important to standardize the scoop size in an ice cream shop?

Standardizing the scoop size ensures consistency across all menu items, making it easier for employees to portion ice cream correctly and helps maintain consistent pricing and quality in the shop.

What is the role of the NSF or UL stamp on scoops, and why is it important?

The NSF or UL stamp indicates that the scoop meets health and safety regulations. It ensures the product is safe for use in foodservice environments, reducing the risk of bacterial contamination and ensuring proper hygiene standards.

What is the benefit of scoops having antifreeze in the handle?

Antifreeze in the handle helps to warm the scoop, making it easier to release the ice cream from the bowl. This is particularly useful in colder temperatures when ice cream may stick to the scoop.

What does the term 'ergonomically designed' mean when describing a scoop?

An ergonomically designed scoop is built to be more comfortable for the user, reducing strain on the hand and wrist during use. This design typically allows for a better grip and helps prevent discomfort or blisters from repetitive scooping.

Why are ambidextrous scoops important for an ice cream shop?

Ambidextrous scoops are important because they allow both left- and right-handed employees to use them comfortably, ensuring that all staff members can work efficiently regardless of their dominant hand.

What is the primary recommendation for ice cream shop owners when it comes to choosing scoops?

The primary recommendation is to choose one standard scoop size for the entire menu to ensure consistency in portion control and ease of training. It's also crucial to select scoops that are NSF or UL certified for safety and sanitation.

What does Steve Christensen recommend regarding experimenting with scoop sizes?

Steve Christensen suggests experimenting with different scoop sizes to determine what works best for your menu and portion control. Once a size is chosen, stick with it and remove the others to keep the process simple and efficient.