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The Space Race

Extract from FEJ

May 2017

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With kitchens generally getting smaller, the call for compact refrigeration and ice makers
is growing louder. FEJ explores some of the innovations in this field.

Manufacturers are striving, largely successfully, to design units with a high capacity, small footprint and versatility, making them ideal for tight kitchen spaces. Different manufacturers have gone about engineering products in innovative ways to achieve this.

Refrigeration units need to be large enough to carry a full stock for the busiest periods and contain sufficient insulation, ventilation and cooling components to ensure food is stored safely. Then, it remains a challenge to produce high-performance refrigeration units that have a small footprint but retain the multi-functionality desired.

Ice makers need to be relied upon to produce and store ice safely. Bob Wood at DC Warewashing & Icemaking Systems warns that buyers need to beware of low-grade ice makers entering the market. He says: "Ice is considered a food by the FSA and all health and safety standards for food apply to ice. Don't risk being seduced by low price alone, make sure that whatever machine you purchase is made from catering grade stainless steel, uses environmentally-friendly refrigerant and is fitted with high-quality components".

Operators thinking outside the box, however, can save on kitchen space by installing certain pieces of equipment front-of-house, if it is appropriate. Ice machines, for instance, do not have to take up valuable space out the back. DC Warewashing & Icemaking Systems makes self-service ice dispensers which are designed to feature in the dining area, saving kitchen space and staff serving time.

Further to this, optical sensors enable ice delivery without contact, significantly reducing the potential of contamination - a major concern of foodservice operators.

Read full article in FEJ April issue ...






 

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