Key Elements of Ice Machine Maintenance

There are four key elements to keeping your ice machine running effectively: quality and adequate water supply, proper filtration, operating environment and cleanliness. All four of these elements contribute to quality ice production.

If your ice machine is not operating at its full potential it may be due to a water supply issue. Up to 70% of ice machine problems can be traced to poor water quality, slow water fill, insufficient water supply, or no water supply. Water is a critical factor for an ice machine to perform at peak efficiency. So simply put, the better the quality of the water, the better the quality of the ice product.

Nearly all ice machine manufacturers will recommend that end users install water filters on their ice machines. Without a water filter, poor water quality can cause ice cubes to stick on evaporators during the harvest sequence, resulting in freeze-up or even failure of major components. A good quality commercial-grade filter is well worth the investment.

The location of your ice machine can greatly impact performance. An ice machine’s operating environment can vary greatly in different areas of the country as well as within individual applications. For example, an ice machine that is located near an oven will likely operate at a different level than an ice machine that is located in the front of the house. Also, it is important to consider how kitchen elements such as grease, high levels of steam or heat, as well as dust from flour or baking ingredients may affect your ice machine’s performance. Specialized filters are available to help you combat many of these environmental factors.

Even an ice machine operating with the best water and in ideal environmental conditions will need to be cleaned and sanitized at least twice a year. In those applications where water and air quality is less than ideal, ice machines must be cleaned more frequently. The cleaning and sanitizing process for an ice machine should include circulating a cleaning solution through the water system to remove buildup, as well as to sanitize. All water-related components in the machine should be cleaned including the evaporator.

For more information on how to properly maintain your ice machine, visit http://www.scotsman-ice.com.

In the current economic environment, many commercial dining operations are trying especially hard to cut costs and save money. It may seem tough to justify the expense of a new piece of kitchen equipment—unless the commercial appliance could save you money. By purchasing new energy-saving restaurant equipment you may be able to cut utility costs and increase your profits.

One of the best investments in Energy Star rated equipment is a commercial ice machine. Of all your kitchen equipment, the ice machine is important for its potential to waste huge amounts of water and electricity. When a commercial ice maker is running inefficiently, you’re basically paying to pour money down the drain.

Serv-U offers three lines of Energy Star rated cube ice makers, each with additional benefits.

Ice O-Matic cube ice machines are equipped with unique evaporators and super low temperature refrigerants to make ice quickly and efficiently. The Pure Ice antimicrobial protection built in to the ice machine prevents bacteria from growing in the ice bin. Additionally, the advanced “Harvest Assist” system pushes ice out of the evaporator freezing surface rather than relying solely on gravity. This function increases the compressor life, conserves energy and ensures consistent ice cube production.

Manitowoc ice cube makers feature a matched compressor and evaporator that work in tandem to reduce energy use by up to 25%. AlphaSan components reduce slime on the inside of the ice machine, and a Cupra-nickel condenser adds protection from water corrosion. Manitowoc ice machines are also available with an automatic cleaning system, eliminating the need for service.

Scotsman cube ice makers, specifically Prodigy models, have the benefit of a self-monitoring system. Replacing your old ice machine with a Prodigy ice cuber reduces the need for downtime and service calls. The Auto-Alert indicator informs you of interruptions before they occur and reminds you of routine maintenance such as cleaning and filter changes.

In addition to utility savings, some utility companies offer rebates for qualifying Energy Star rated kitchen equipment. Call a Serv-U sales representative for more information about upgrading your commercial ice machine!

Dirty ice has become a big problem. At one time it might have been acceptable to believe that bacteria couldn’t survive the frigid temperatures of your ice merchandiser, but cold won’t kill all germs. It’s important to follow food safety protocol with ice in your restaurant. After all, ice is food! Some guidelines from the National Restaurant Association’s ServSafe guide will help keep your ice cuber square with the health inspector.

Ice that will be consumed or used to chill food must be made from drinking water.  Ice used to chill food or beverages should never be used as an ingredient. Transporting ice is an important task. Ice transport equipment varies greatly in size and scope. There are small, ice buckets that are typically used in bars for chilling beer, wine or champagne. These come in a variety of different styles to match the theme of your décor. There are also larger, 6 gallon ice transport buckets, which have both a swinging top handle and a side handle, allowing you to easily carry the ice, but never forcing you to touch it with your hands.

Lastly, there are 125 lb. and 200 lb. wheeled ice transports, which are constructed without any metal to ensure that there is no contamination from rust or corrosion. They feature self-storing lids that allow for greater access to ice bin contents while preventing contamination.

Use a clean, sanitized container and ice scoop to transfer ice from an ice machine to other containers. Ice scoops protect against ice-borne illnesses and, when placed on a visible ice merchandiser, show the public that you and your business are dedicated to proper sanitation. Commercial-dishwasher-safe ice scoops come in 6 ounce,  16 ounce, 32 ounce, 64 ounce, and 85 ounce varieties. Plastic and aluminum varieties are available.  Scoops should be stored outside of the ice machine in a sanitary, protected location. Ice scoop holders, mounted near the ice machine, are the best way to ensure that everyone follows sanitary ice scoop storage procedures.

Crush, cubed or shaved, ice is a crucial part of any foodservice operation. Commercial ice machines work overtime to produce the best results, keeping your customers’ glasses chilled and fresh food iced. The best thing you can do to ensure reliable performance is to pay attention to the maintenance needs of your ice machine.

Controlling the temperature of the water flowing into ice-making equipment is crucial. The lower the water temperature, the greater the ice-making capacity of your machine will be. Generally, temperatures should never exceed 90 degrees Fahrenheit. Remember that drinking water must be used when making ice for consumption or food chilling and ice that is used to chill food or beverages should never be used as an ingredient.

Commercial ice machines require regular cleaning. You can save yourself some work by purchasing a model with Pure Ice antimicrobial protection built in to prevent bacteria and slime fungus growth. Frequently check your ice machine to make sure all wires are secure and keep the lines clean by purging them with water. A commercial ice machine cleaning solution will remove scale deposits from ice machines that use nickel or tin-plated evaporators.

Water filters that prevent mineral buildups, such as the Everpure water filter system, reduce the necessity for frequent cleanings. Taste can also be enhanced with the purchase of a filtration system that works to remove dirt, rust and sediment. The filter system also increases energy efficiency of your ice machine.

Ice should always be stored in a clean, sanitized bin. Over time the ice bin can absorb difficult-to-remove odors from the freezer. Serv-U recommends that you replace your ice bin whenever it seems to be transferring impurities to your cubes.

 Ice scoops can also be a culprit in making your ice impure. Store ice scoops outside of the ice machine in a protected holder. Serv-U offers a variety of ice scoops and scoop/holder combinations. Use the scoop to clear out your bin. Never let half frozen ice take up permanent residence in your ice bin!

Remember that cleaning out ice machines is a time-consuming task that requires the storage bin to be emptied. Foodservice operators should make sure a service agency will properly handle this. With these safeguarding tips you can make your ice machine more efficient, requiring less frequent service. Practice regular maintenance to keep this crucial piece of restaurant equipment producing quality cubes!

Serious Eats has a really interesting new article on “The Science of Ice in Soda” that is a really good read. The article includes a neat breakdown of the different temperatures of soda at different amounts of ice in soda. Check it out on the Serious Eats web site.

Also be sure to check out the article they link to in their story, it is pretty interesting. 
 

And after you get the facts come check out our great selection of ice machines to be sure you have the best equipment to make the perfect amount of ice.

Some might say that New York City restaurants are getting their just deserts.  Others might say it’s a case of too much information (namely those on the “dirtiest restaurants” list).  According to an Epoch Times article, this is the third year that NY Senator Jeff Klein has released lists of New York City’s cleanest and dirtiest restaurants based on Department of Health inspections.  However, the senator says that he’d like to switch from a points system to a letter-grade system to make the results clearer to diners.

It turns out that this policy is old hat in Los Angeles, where a 20% decrease in food-borne illness is being attributed to the use of a letter-grade system to alert diners to the restaurant’s cleanliness.  With so many other factors at work, though, I find it hard to make the direct correlation between letter grades and illness.  Furthermore, according to The Gothamist, the New York State Restaurant Association claims the letter grades are too vague to be of much use to consumers—and they don’t offer a picture of the restaurant’s cleanliness over time.

Whether or not the letter grades have a direct affect on public health, the policy of publicizing the best and the worst is probably a good idea.  In fact, I imagine that many restaurant operators welcome this as a way to showcase their dedication to food safety.  And while the idea of playing favorites may hold some water, the press release was held in front of Mario Batali’s Del Posto Ristorante, not itself among the “dirty dozen,” but guilty of a good number of health code violations.

What do you think?  Should restaurants be called out on their dirty past?  And when corrections have been made in those restaurants, will consumers “forgive and forget” or will the reputation damage be too much to overcome?

Today’s NRA Smartbrief newsletter features the following quote by John D. Rockefeller, Jr.: “Think of giving not as a duty but as a privilege.”

With that in mind, I’d like to return once more to a worthy cause that is specifically designed to engage restaurants, the Great American Dine Out, organized by Share Our Strength.  This group was highlighted today in a compelling little article on QSRMagazine’s website. Share Our Strength is a national campaign dedicated to wiping out childhood hunger in America.  And although money may be tight for a great many of us, it doesn’t take much to make a difference in the life of someone who truly needs the help.  Here are some “Quick Facts” from the QSRMag article:

The average monthly food stamp benefit is $93 per person—barely $1 per meal.

Households with children have a food insecurity rate almost double that of households without children, increasing their risk of hunger tremendously.

More than one-third of individuals served by food banks are children under 18.

$50 can help provide 48 preschool children with lunch for a day.

$85 can help provide a mother and her child with meals and shelter for a week.

$100 can help provide 25 bags of age-appropriate, nutritious foods for toddlers whose parents rely on Food Banks to properly feed their children.

$145 can help buy 70 bags of fresh fruits and vegetables for low-income families.

$500 can help provide a truckload of food to a food pantry to help serve an underprivileged community.

Sources: Share Our Strength (www.strength.org)

More information about Share Our Strength and the Great American Dine Out can be found within the article mentioned above or at Share Our Strength’s website.

For other community service-related ideas, check out this interesting post over at FohBoh.com.

After a few weeks of entirely too much rain --witness the picture below of a street I used to walk every day to class at the University of Iowa-- it seems the Midwest could potentially be looking at a drought later this summer.  Such a drought could affect harvests and thus the price of some foods, but beyond that, it could also affect the price and availability of water.

  (image by  (image by MWallyman of Flickr Commons)

With the necessity of water conservation in mind, Foodservice Equipment Reports has written a thorough summary of the ins and outs of water use and water loss and ways restaurants in particular can save water—and money.  Many suggestions are low-cost and simple, such as installing low-flow spray nozzles (which pay themselves off many times over in a year).  Another step is to locate leaks where even a seemingly insignificant amount of water is escaping; these little drops add up to a lot over time and erode your bottom line.

The report also notes more investment-intensive ideas for improvements, such as purchasing higher efficiency equipment like ice machines, warewashers, steamers, and more.  The information provided about these pieces of commercial kitchen equipment is detailed and objective, and the report lists plenty of other websites to use as resources if you are looking for more information.

And of course, you can always contact us here at Serv-U for more information, as well.  Call, email, or chat live online to get all the answers you need to make your restaurant or bar a more water-efficient operation.

The Parents.com list included only national chain restaurants that are familiar to many; that said, I’m not going to repeat the top 10 restaurants here.  Instead, I’m going to try to pull a few themes from the reasons these places were selected:

• Changing stations in the women’s AND men’s rooms.
• No smoking.
• Kids’ menus with a variety of foods and healthful options. 
• Freebies of any kind are good (finger food, crayons, toys, bibs, etc.).
• No trans fat.
• Nutrition and allergy information clearly posted.  (This tends to be a weak spot for independent restaurants.)
• Child-oriented programs (like rewards for reading, recipe contests, contributions to children’s charities, etc.).
• Friendly price points.  Drinks included in the meal price is a bonus.

Now, you may not be able to achieve all of these things in a day or even ever; most of the top chain restaurants don’t boast every point on this list, either.  Every little bit helps, though, and if there’s something on this list that you can implement without damaging your bottom line, you may actually see a positive return for the effort.

And if your restaurant needs high chairs, booster seats, changing stations, or other kid-friendly equipment, be sure to call Serv-U and we’ll help you choose the best models for your establishment—at the best price.

Sometimes, like this afternoon, the foodservice industry news is a comedy of errors—and sometimes those errors aren’t so funny, actually.

A rescued turtle in the kitchen sink?  Yes, it’s a true story, and it is pretty funny, but the memory of my old bio major roommate saving a turtle sticks with me; she warned the whole house to wash our hands very well after touching the little guy.  Turns out our half-shell friends carry all kinds of nasties! (“Nasties” - noun, pl.: my made-up word for parasites, bacteria, and other microscopic things that don’t agree with my digestive system.)  Needless to say, I’m not keen on drinking from a cup washed in a sink that’s housed a turtle.  Lesson: Don’t use your commercial kitchen sink as a temporary aquarium.

Less funny, though, is the lemon story that’s been floating around the news for a few months in different forms.  Word has it that a group (“Good Morning America”) decided to test the lemon wedges served with the tap water in different chain restaurants.  What their lab tests revealed was disturbing; the majority (4 out of 6) of the lemons were contaminated with fecal matter.  One of those lemons even showed E. coli contamination.  Lesson: Prevent food contamination through best practices.

So how could these restaurants clean up their lemons (and their reputations)?  Training all staff on food safety issues is a must.  All produce needs to be properly washed, but the training can’t stop there.  Hand-washing is a small act of utmost importance; post signs and have handwashing stations in convenient locations.  Remind staff that going to the restroom isn’t the only way to end up with dirty hands; even things as seemingly innocuous as cash and credit cards can be very unsanitary.  Besides keeping their hands clean, staff should also be trained to always use gloves when handling lemons/limes and other product—or use a set of tongs specifically for the lemons/limes.

And if you think lemon-less water is in the clear, think again.  Ice is a product that seems innocent, and some people even believe that the cold temperature kills off the “nasties.”  (Not so.)  One common mistake is dipping the cup directly into the ice bin to get ice.  (This can result in contamination, and if a glass is broken inside the bin, you’ve also got one heck of a cleanup job to do.)  Another mistake is allowing the ice scoop to be used with bare hands, and then dropping it into the ice bin.  The best practice here is to use the ice scoop and then stow it safely outside the bin—and away from other contaminants.

Follow those few tips and keep your operation’s good name out of the negative press!

Serv-U has all the supplies you need to keep your bar or restaurant up to code.  Call, email, or chat live with a sales associate to find out more about our selection of staff training resources, cleaning chemicals, tongs, disposable gloves, handwashing sinks, ice scoops, ice makers, ice bins, and more.