Bar Equipment Checklist

Having the proper bar equipment is essential to operating a successful bar. It can be difficult to know exactly what types of bar equipment you will really need. Serv-U recommends the following types of bar equipment to all bar owners: a commercial bar sink, a commercial bar blender, a commercial ice machine and a commercial back bar cooler.

Commercial bar sinks are available in a variety of sizes and can feature up to four sink bowls. The size of commercial bar sink you purchase should be based on the average number of patrons served in your bar at one time. The right size commercial bar sink will allow you to easily and efficiently clean and rinse bar glasses.

A quality commercial bar blender is often considered a bartender’s best friend. There are a variety of drinks that can be prepared in a commercial bar blender, and by adding frozen drinks to your menu you can appeal to a wider group of customers. Beverages made with fresh fruit purees can also be made with commercial bar blenders, allowing you to serve terrific, fresh-tasting drinks.

No bar can operate successfully without a reliable commercial ice machine. Whether you choose a compact, self-contained or undercounter commercial ice machine you will want to make sure that the commercial ice machine’s daily production rate can meet the demand of your bar. Serv-U recommends that you allow for 3 pounds of ice, per person, in a bar setting.

A back bar cooler allows you to keep refrigerated bottled and canned beverages, beverage mixers and fresh garnishes within easy reach at all times. Back bar coolers are available with solid or glass doors. One benefit to glass door coolers is that they can offer an attractive way to display product for your customers. A glass door cooler can help to reduce energy costs, as your employees can see the contents of the back bar cooler without having to open the doors of the cooler. 

As you setup and begin to operate your bar, you may find that additional types of bar equipment are needed to optimize your bar’s performance. A few other pieces of bar equipment that you may find beneficial are wine coolers, frozen beverage machines, draft beer dispensers and bottle coolers.

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.

It seems that in the holiday hubbub, an important event has passed virtually unnoticed…as of January 1, 2008, “Commercial Ice Machines” has become an official Energy Star category in the area of commercial foodservice.  (They join dishwashers, fryers, hot food holding cabinets, refrigerators/freezers, and steam cookers.)

Here at Serv-U, we’ve been looking forward to this day for some time.  Now if you head on over to Serv-U’s ice machine offerings, you will find all Energy Star ice machines marked as such in the department page and you will also see the Energy Star logo on the product pages of those machines that made the cut.  (NOTE: Only air-cooled machines are Energy Star-qualified.)

This is just one more area where you can find energy savings for your business; Energy Star qualified ice machines are on average 15% more energy efficient than standard models.  They also save money on water, as they are about 10% more water efficient than standard ice machines.  Like other Energy Star-qualified products, an Energy Star ice machine will almost definitely save you money over the life of the equipment.  To get an idea of how much money you can save by purchasing an Energy Star ice machine over a standard model, try out Energy Star’s life cycle cost calculator.

Just click the “Assumptions” tab at the bottom of the calculator and change the information there to fit your scenario (example: change prices to reflect the models you are considering).  Then, click back to the “Commercial Ice Machine Calc” tab to see what your savings could be.

Add to that the incentives you might be eligible for over at Serv-U’s efficiency incentives page, and buying energy efficient equipment looks better and better.

"New Energy Star Specifications for Commercial Dishwashers and Ice Machines

Release date: 07/31/2007

Contact Information: Enesta Jones, (202) 564-4355 / jones.enesta@epa.gov

(Washington, D.C. - July 31, 2007) Today EPA is announcing specifications for two new commercial food service products -- dishwashers and ice machines -- that will earn the Energy Star label. More efficient commercial kitchen equipment can save restaurants and food service facilities from 10 to 30 percent on commercial kitchen energy consumption.

"Energy efficiency is a top priority among restaurant owners and operators," said Bob Meyers, EPA's principal deputy assistant administrator for Air and Radiation. "We are pleased to deliver more options to save on energy costs and help protect the environment through two new commercial food service products earning the Energy Star."

The specifications cover several types of machines in both categories, requiring them to meet maximum energy and water efficiency savings. Other Energy Star commercial food service products include fryers, steam cookers, hot food holding cabinets, and solid door reach-in refrigerators and freezers.

Restaurant and commercial kitchen owners and operators will be able to purchase Energy Star qualified commercial dishwashers starting Oct.11, 2007 and ice makers starting Jan. 1, 2008. Over the next five years, these new Energy Star products are expected to save restaurants $100 million in reduced energy and water costs. These products will help improve the energy intensity of food service buildings, which consume roughly 2.5 times more energy per square foot than other commercial buildings.

Energy Star was started by EPA in 1992 as a voluntary, market-based program to reduce greenhouse gas emissions through energy efficiency. In 2006 alone, Americans with the help of Energy Star saved $14 billion on their energy bills and reduced greenhouse gas emissions equivalent to those of 25 million vehicles."