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Chill Out

Extract from Pub and Bar article

October 2015

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With all there is to consider when purchasing icemaking and refrigeration equipment it's important that operators keep their cool and ask the experts.

Refrigeration and icemaking equipment is essential for any pub and bar, but with advancements in technology navigating the choices on offer can be a challenging task. From upright and drawer refrigeration units to counter top and large storage bin icemakers - all with different types of ice available - it's important to understand what's available in order to find the best machine for your business.

There are a few essentials that should be considered when purchasing an icemaker. From practical features that will make life easier for staff to working out what storage is required for a ready supply of ice.

When assessing the available space for ice machines it's important to bear in mind that the various machines require different installation. Many icemakers can simply be plugged in and used straight away whereas spray ice machines and those with larger capacities will need plumbing in and maybe even water softening systems. For output capacity it's important to consider day to day usage as well as taking into account peak seasonal times when more may be required.

As ice is legally considered food it is subject to strict hygiene standards and therefore it's vital that all staff are well trained on how to handle ice in an appropriate manner as well as how to clean the machine properly.

"Having a staff rota in place to ensure simple maintenance procedures, such as cleaning and servicing the condensing fan assembly, spray jets (if using a spray system), and internal filters weekly will help prolong the life of the equipment" says Bob Wood, director of DC Warewashing & Icemaking Systems. "Around 70% of all breakdowns are created by one of these problems" he adds. 

Regarding quality of ice, "a popular misconception is that icemakers don't require water filters" says Wood, "in fact, water filters remove minerals and scale to help deliver pure, crystalline ice while removing unwanted odours and tastes".

Read full article in Pub and Bar Magazine, 12th October 2015 issue ...




 

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