Monthly Archives: January 2013
During our recent social media campaigns, we noticed a few harrowing tales related to ice machines. Some were more drastic than others, but all included the ice machine in one way or another. The occasional ice overflow was seen a few times. Others took to Twitter simply to complain that the bin door knocked them on the head again. There were a few issues that were a lot more serious however. Whether you believe it or not, there are many health inspectors that work within the foodservice industry, and they are also very active on Twitter. Following their tweets, we found reports of mold in ice machines, slime buildup in ice machines, and unsanitary ice machines in bars and restaurants – and all of them cited the restaurant in question directly, or included a link to an article that did so. This meant that all of the restaurant’s followers were also immediately made aware of the unsanitary conditions.
While we included some of the tweets from health officials and newspapers, we want to note just how damning these issues can be to your business. With the use of hash tags (#) and the ability to reference someone directly (@), your business can be put under by one or two of these negative reviews. You can see by one of these tweets that one establishment has had repeat offenses of slime and mold in their ice machine. With the ability of a post to go viral in seconds, one bad report can ruin your restaurant’s reputation. The best way to prevent your downfall? Keep your restaurant’s appliances and equipment clean and sanitary to avoid these issues, especially your ice machine!
Down in Seconds
If you’ve seen any of the thousands of videos featuring the cute kitten sneezing or the dancing baby online, you know how fast the internet can make or break someone’s reputation. The same works in the business world. A health inspector may tell ten people on Twitter. One of them may be a lover of the restaurant in question. He takes to Facebook and tells 500 friends. One of them works of a local news station, and they pick up the story… and the proverbial wheels begin to turn . Within days, your restaurant may be vacant, even if you’ve worked to correct the problem. It takes time to sway peoples’ overreactions and emotional responses back to the trust and love they once felt for you and your business.
So, what’s the easiest way to minimize the catastrophic effects Twitter, Facebook, and the internet in general can have on your business? Well, preventative maintenance helps greatly. By running your ice machine’s cleaning cycle when it is necessary and changing the water filter every six months, you can greatly reduce the chance that your ice machine will fall victim to slime or mold buildup or early failure. Sanitation and cleanliness extend far beyond your ice machine however- every appliance in your establishment should be cleaned regularly and meticulously. These things should not be done simply to pass a health inspection, but with the safety and satisfaction of your customers in mind as well.
In recent months and years, social media has realized a great influx of users. This has made information more readily available, and we now experience breaking news in real time. By the time the “news” actually reaches a news desk, it’s hardly “news” at all anymore. Don’t let your bar or restaurant receive a negative review because slime and mold is building up on your ice machine. Clean and service your ice machine regularly or you will inevitably end up paying for the neglect. We have a variety of ice machine cleaners, cleaning systems, and water filters to ensure your ice machine performs at the highest possible levels at all times, thus ensuring reliable ice production and high quality ice at all times.
What more could you possibly want from an ice machine? Hoshizaki’s high quality crescent ice is visible in a variety of different restaurants. The next time you go out to any foodservice establishment – from a fast food joint to a high class restaurant – take a look at the ice in the cup or glass. More than likely, you will observe Hoshizaki’s crescent cube floating in your beverage. The reasons for this go beyond the quality of Hoshizaki’s ice. Hoshizaki’s ice machines, especially the KM-600MAH, are some of the most reliable around, and with this model from the Hoshizaki’s Slim Line, the advantages have never been greater.
We have said much about Hoshizaki’s stainless steel evaporator plate and the way it produces ice more consistently in high temperatures. A big enough deal has been made about how Hoshizaki’s ice is perfect for use in soft drinks and mixed drinks. It is ideally shaped, so a great amount of it can be fit in any glass or container, and its hard, slow-melting properties make it great for cooling drinks quickly without watering them down. The KM-600MAH adds just another wrinkle to the fold, as it measures only 22 inches wide. An ice machine this slim can fit almost anywhere you require ice in your business.
Size matters much in our everyday lives. We purchase larger cars to handle adverse weather conditions, and smaller cell phones and music players to fit better in our pockets. When it comes to restaurant appliances, smaller tends to be better, especially if production is not sacrificed. While Hoshizaki’s KM-600MAH measures less than two feet wide, it can still produce nearly 600 pounds of crescent ice on a daily basis. With production rates like this, the KM-600MAH makes a great fit in the average to above average sized restaurant. If your business continues to grow, or you require more ice, the KM-600MAH can be placed side by side with another ice machine for double the ice production.
Not only does Hoshizaki’s KM-600MAH save space for your establishment, but it also will help save you money. The KM-600MAH is equipped with some of the latest advances in Hoshizaki’s ice machine technology. The CycleSaver Design allows this unit to produce the same amount of ice as other ice machines, but it does so while cycling less often per hour. This means the KM-600MAH operates using less energy in the ice making process. The EverCheck System monitors the ice machine’s performance and provides audible alerts if any problems arise. With all of these money and energy saving features, the KM-600MAH has clearly earned its ENERGY STAR qualification.
The Hoshizaki KM-600MAH provides many benefits and advantages over the competition, and it’s no surprise that Hoshizaki’s ice machines are so wildly popular. The KM-600MAH is just another high quality ice machine produced by Hoshizai. Its slim stature and reliable ice production are just a couple of the qualities that make Hoshizaki’s KM-600MAH a true super model.
If you need a lot of ice, you are inevitably going to need a lot of water. With this in mind, we did some research to find out which ice machines are the most conservative in their water consumption. This article will be helpful for those that have high end ice needs (around 1,000 pounds per day) and are looking to cut costs where they can. Doing a bit of research, we looked at three cube producing ice machines that create around 1,000 pounds of ice per day. The ice machines assessed were the Scotsman C1030MA, the Manitowoc ID-1002A, and the Ice-O-Matic ICE1006A. What we found was an ice machine that will consume tens – possibly even hundreds – of thousands of gallons less than the others.
All of these ice machines create around 1,000 pounds of ice per day. These ice machines may be used in large nightclubs like those found in New York City, Los Angeles, or Las Vegas, or in large bars and casinos. We assumed that these venues would create and use around 5,000 pounds of ice per week, as some days are busier than others and may not require as much ice to be produced. We looked at the daily, yearly, five year, and ten year water usages of these three ice machines, and noticed that the Prodigy ice machine, the Scotsman 1030MA, may end up saving your business hundreds to thousands of dollars over its lifetime.
The Scotsman 1030MA consumes 184 gallons per 1,000 pounds of ice created. Manitowoc’s ID-1002A consumes 198 gallons of water for every 1,000 pounds of ice it creates, and Ice-O-Matic’s ICE1006A uses 227 gallons of water to create 1,000 pounds of ice. These values may not seem that far apart. Only 43 gallons separates the ICE1006A from the Scotsman 1030MA, but over time these numbers add up quickly. Over a year at this rate, the Scotsman C1030MA uses nearly 12,000 gallons less than the ICE1006A from Ice-O-Matic. While water rates vary across the country, it doesn’t take an accountant to realize that saving water equates to saving money.
Those numbers simply show one year of ice production and the savings that can be expected with the Scotsman 1030MA. Over a five year period, the C1030MA will use almost 60,000 gallons less – and this is generally half to a third of your ice machine’s life expectancy. A good, well-maintained ice machine can last up to 15 years if cared for properly, and if you’re looking to save money, start by conserving over 100,000 gallons of water over the lifetime of your ice machine.
Scotsman Prodigy ice machines are extra conservative when it comes to consumption of both water and electricity. Their frugal use of resources is what makes their value increase even further over time. You might expect an ice machine that creates ice using less water and electricity to lack in production a bit, but that is far from the truth. The Scotsman C1030MA has the highest maximum daily output of all these ice machines, with the ability to produce up to 1,077 pounds of ice in ideal conditions. Manitowoc’s and Ice-O-Matic’s ice machines produce 990 and 1,010 pounds of ice per day respectively. All of these ice machines are Energy Star qualified, but the C1030MA far exceeds Energy Star specifications.
Scotsman’s passion for water conservation goes beyond creating a quality ice machine. They have also partnered with the Women for Water organization, providing water and educational opportunities for women around the world. You can read more about Scotsman and the Women for Water Campaign by following the link. The C1030MA from Scotsman is a great choice if you have higher end ice requirements, and don’t want to see an incredible rise in cost of ownership. All of Scotsman’s Prodigy ice machines show comparable savings with regards to water and electricity as well, so if you’re in the business of saving money, consider a Scotsman ice machine from Ice Machines Plus.
You’ve probably heard this, or a similar saying before. Perhaps you’ve used it to explain the value of character and personality to a child, or maybe it has been important when choosing a new car. A flashy model may provide all the visual appeal in the world, but if there is no substance under the hood, the car will not last and will not be worth your investment. Hoshizaki keeps this in mind when constructing their ice machines, and they provide the only stainless steel evaporator in the ice machine industry. This sturdy, reliable construction allows for the most consistent ice making possible.
All restaurant equipment will succumb to wear and tear over time. It is inevitable. Your ice machine is no different. Over time, the evaporator plating of a lesser ice machine may flake or peel away. When this happens, ice may stick to the evaporator plate, leading to longer run times, and ice making cycles that are less energy efficient – not to mention decreased ice production. This problem however, never affects a Hoshizaki evaporator plate due to its high quality, stainless steel construction. Production remains reliable and consistent no matter how the external conditions change. As water runs over the stainless steel evaporator, only the purest, mineral-free water freezes, leading to the production of perfect, crystal clear crescent ice cubes.
Hoshizaki’s stainless steel evaporator provides much greater reliability when compared to other major brands. When conditions are not ideal for ice production, Hoshizaki ice machines with stainless steel evaporators are the least affected. If water and air temperatures rise, all ice machines suffer a production loss of some sort. Hoshizaki ice machines however, maintain the most consistent ice production. Some ice machines lose upwards of 30% of their production in these stressful conditions, but Hoshizaki’s ice machines generally show a loss around half of that number. Take a look at the first infographic on this page and you can see that the ice production of the Hoshizaki ice machine is far and away least affected when air and water temperatures increase.
There are two minor drawbacks to a Hoshizaki ice machine with a stainless steel evaporator. Stainless steel does not conduct heat as well as copper does, so the evaporator plate on Hoshizaki ice machines cools slower and in turn, ice forms more slowly. This can lead to a higher cost paid for ice production. The durability of the stainless steel evaporator does not translate to energy efficiency in most cases. To combat this, Hoshizaki introduced their CycleSaver design. This design allows all KM models to produce the same amount of ice in half as many cycles when compared to competing ice machines.
The stainless steel evaporator is standard with all Hoshizaki cuber heads. It should be noted that it is slightly more difficult to access the evaporator plate when compared to evaporators in other ice machines, but this is probably because there are so few problems with Hoshizaki evaporator plates. They require less maintenance and service, live longer, and produce ice more consistently. Because of their reliability, Hoshizaki backs their evaporators with a five year parts and labor warranty. Hoshizaki’s evaporators can also be cleaned with any ice machine cleaning fluid. Other evaporators must be cared for with nickel-safe cleaners, but this is not required due to Hoshizaki’s standard stainless steel evaporator plate.
The stainless steel evaporator offers many advantages, and guarantees more consistent ice production. Be sure to consider a Hoshizaki ice machine that makes use of a stainless steel evaporator next time you’re in the market for a new commercial ice machine. These ice machines truly prove that what’s inside is what counts the most – especially when it comes to your ice machine.
The Right Ice Machine Will Save Your Business Money
If there were an easy way to make your business more money, would you consider it? You don’t need to answer that question, because we all already know the answer. Having the occasional promotion or special is a great short term way to draw in customers and to generate a buzz or interest in your establishment. Long term however, you must consider the money you spend as well as the money you generate. In the bar or restaurant, you are required to purchase food, soda, beer, liquor, and supplies on a weekly to monthly basis. These purchases are inevitable, so to save money long term, more consideration must be given to the amount of money spent simply on the cost of operating your larger kitchen appliances or machinery – appliances like your ice machine.
It is both a blessing and a curse that most electronics, machinery, and appliances are outdated within a year or two after they are purchased. Your ice machine is no different, and if you’ve owned your ice machine for five years or longer, there is a good chance that a newer, more energy efficient ice machine is available. Maybe your ice machine uses too much electricity, or requires a great amount of water in the ice making process. Perhaps you own a less-than-conservative water-cooled ice machine, which has caused your water bills to skyrocket because of its liberal use and waste of water. If you have a reliable ice machine, the time to upgrade may be a ways away, but now is definitely a good time to start considering your options.
If we wish to view the latest improvements in ice machine technology, we need to look no further than Scotsman’s Prodigy ice machines and Manitowoc’s Indigo Series. Prodigy ice machines from Scotsman made their presence known in 2007 when they were announced as a finalist for the Foodservice Consultants Society International’s (FCSI) “Product of the Year Award”. It was easy to see why these ice machines were received with such high regards. The Prodigy line of ice machines had the ability to create more ice than competing cuber heads while using less water and less electricity. This type of efficient ice making caught the attention of many establishments very quickly, as those looking to cut costs were able to cash in with Scotsman’s ice machines’ extra efficient ice making capabilities.
In 2011, Manitowoc’s latest ice machine joined the party, and went even further to improve the ice making process. Manitowoc introduced the Indigo Series as the latest in revolutionizing the way ice was created. Ice machines from Manitowoc’s Indigo Series went beyond simply being energy efficient. These ice machines brought more to the table. Manitowoc made their ice machines intelligent – with the ability to monitor themselves – and with ability to communicate to users any problems with the ice machine as they occur. Since they are monitored in real time, all problems can be dealt with swiftly, before they turn into bigger, more serious issues. This ends up saving users valuable time and money, as no establishment can function for a prolonged period of time without ice on hand. Manitowoc won the Kitchen Innovations Award in their first year on the scene due to their innovations in ice machine technology.
Don't let this happen to you- Control your ice machine's production rates!
Both Scotsman’s Prodigy ice machines and Manitowoc’s Indigo ice machines also allow users to do something that no other ice machine can. They allow users to program the amount of ice they desire based on bin level or production level. Scotsman offers the optional Vari-Smart ultrasonic ice level control, while Manitowoc has available the Bin Level Control. With these options, you can program your ice machine’s production in advance, so if you are closed on weekends, or find that Mondays and Tuesdays do not bring the same amount of business as Fridays and Saturdays, you can adjust your ice production rate accordingly. Maybe during football season, your Sunday brunch crowd decreases a bit, and you lose some business to the sports bar across the street. With these accessories available from Scotsman’s Prodigy and Manitowoc’s Indigo ice machines, you can adjust your ice production levels accordingly.
By reducing the cost of operating your ice machine, you can save an exorbitant amount of money over your ice machine’s lifetime. Nearly every Indigo ice machine from Manitowoc and Prodigy ice machine from Scotsman are Energy Star qualified as well. Although water-cooled ice machines are not eligible for Energy Star qualifications, both the air-cooled and remote air-cooled models are usually included. Energy Star appliances also qualify for government rebates in certain areas too, so be sure to check with Energy Star’s official website to find out if your ice machine (or other appliance) qualifies within the rebate program.
The first thing we look at when making a major purchase is the price tag. However, many ice machines may cost a bit more up front, only to have you realize that the money spent is returned to you within the first year or two of ownership. Your ice machine will most likely be required to operate every day – in some cases for hours on end. It makes far more sense to have an energy efficient unit especially with the viable options available from Scotsman Ice and Manitowoc Ice.
Anyone who is or has been active in sports or any sort of physical activity knows that an injury can happen in a split second. A turned ankle or a sprained wrist can occur in the blink of an eye and these injuries are often some of the most painful problems that one can experience. While one rarely goes into an event thinking that one of these injuries will befall them, it is important to be prepared in the event that they do occur. The first step to treating any injury is to ice it immediately, to reduce swelling and to slow the blood flow to the affected area. Elevating the injury above the chest and heart will help reduce swelling as well, but ice should be applied to the affected area as soon as possible. With a quality ice machine in your athletic facility, you can rest assured that you will have ice when you need it most.
Just a few weeks ago, I suffered my fourth seriously sprained ankle in the past ten years, landing awkwardly on it during a soccer game. In the past, I was a self-admitted egotist. Bad sprains meant ten minutes on the sidelines, and then it was time to head back into the game. This time however, when I felt that familiar pull and pop, I laid down on the sideline, put my leg on the bench, and asked my teammate to see if he could find me some ice in the building. Thankfully, the facility at which we play is familiar with, and prepared for these types of injuries, and keeps a small undercounter ice machine on hand for situations like this.
So, within 60 seconds of the initial injury, I had a bag of Manitowoc’s dice ice cubes smothering my now swollen ankle. (I left my shoe on too, which I’ve been told is the proper protocol, but I can’t say I’m qualified as a doctor.) While icing my ankle, I watched my team go on to lose 3-1, conceding the most goals we had all year, and losing our first game of the season. Worse, one of our players got tangled with another on the opposing team, fell, and broke his wrist on the play. The facility’s ice machine was getting a real workout tonight. I was just thankful my injury did not require a trip to the hospital as his did.
Once the game was over, we revisited the ice machine to refresh the ice in my bag. We then wrapped it around my leg with some athletic tape to keep it supported while I hobbled to the car. After I got home, we changed the ice again, wrapped it up, and taped it before taking some pain medication and trying to sleep.
Sprains, strains, contusions, bruises, pulls, and tears are part of the sports world. Those of us in tune with the NFL playoffs have undoubtedly seen the injury to Washington Redskins quarterback Robert Griffin III’s knee, and know that, as gruesome as some of these injuries can be, they are part of the sports world. These injuries make having an adequate ice machine on hand at all times even more important. Most venues do not require a large ice machine – and undercounter ice machine should suffice in most cases – but in every gymnasium, athletic club, locker room, and stadium, a quality ice machine should remain nearby.
For larger high schools, colleges, universities, and professional sporting arenas and stadiums, an ice machine and ice bin combination may be required to have ice on hand for ice baths, filling water coolers, and for treating injuries. Smaller, recreational facilities may be able to get by with an undercounter ice machine with a higher output – one like Ice-O-Matic’s ICEU150 or ICEU300. These slim ice machines can still produce between 150 and 300 pounds of ice per day, enough to satisfy the needs of a small snack bar, while also being used to treat injuries. Hoshizaki’s crescent ice, Manitowoc’s half-dice cubes, Scotsman’s small ice cubes, or Ice-O-Matic’s half ice cubes are the best if you will be using your ice machine both to serve beverages and for treatment of injuries. For the best ice to treat injuries, consider flake ice, which is often seen in seafood displays. This ice is soft and malleable, and can be easily shaped to fit around the contours of the injured area.
I had that ankle injury befall me nearly two weeks ago, and have been icing it on a regular basis to keep the swelling down. Aside from reducing the swelling, this injury has been recovering at a markedly faster pace than my previous ankle injuries. Who would have thought that in my advanced age I’d be healing more quickly than I did when in my teens? For injuries like these, the P.R.I.C.E or R.I.C.E Systems should be used immediately following the injury (Protect, Rest, Ice, Compress, Elevate). Just remember- while four of those things can be done on your own, one of them (Ice) requires a quality ice machine.
Perhaps it is a coincidence that the acronym for “In Case of Emergency” is I.C.E. If you ever have trouble remembering, think of this – Ice is key I.C.E. – and at Ice Machines Plus, we have an ice machine to fit the athletic facility of any size. No matter the reason for which you require ice, you can find the perfect ice making unit here. Consult our Ice Expert Center, or give us a call and we’ll outfit you personally with the ice machine that best suits your establishment.
Finally, we can turn our attention to the right ice for scotch! This statement will undoubtedly be met with disdain by many scotch purists, as it is generally accepted that drinking scotch “neat” or “straight up” is the best way to enjoy high end glasses. This is true if you want to enjoy every flavor of a carefully prepared and crafted spirit. However, it is also well known that a few drops of water can allow a glass of scotch to breathe and open up, releasing aroma and flavor. If you however, insist on adding a bit of ice to your scotch – something many Americans choose to do – then there is no better ice to use than gourmet ice. Gourmet ice is called by a variety of names - octagon ice, top hat ice- and is produced by a few different ice makers. These ice makers produce undisputedly the best ice for scotch and whiskey.
If you are going to add a bit of ice (one to three cubes is perfect with gourmet ice), it should be the cleanest, clearest, and purest ice you can find. That is exactly why gourmet ice sports the name it does. This ice is free from contamination, free from impurities, and contains no minerals. This is due to the way in which it is produced. Air is eliminated during the freezing process, and all of the heavier, mineral laden water falls back into a reservoir, allowing only the cleanest, clearest ice to be frozen. If you’ve ever seen cloudy ice cubes offered in a bar or restaurant, or perhaps from the ice maker in your freezer, you may have noticed the way the flavor of your scotch is altered due the quality of your ice cubes. The scotch may retain a funky taste from lower quality ice cubes. That does not happen with gourmet ice. Adding a few of these ice cubes to your scotch will not alter the flavor, nor will it water it down excessively. It will simply cool the scotch and allow its flavor to become a bit more pronounced.
Gourmet ice makers are generally smaller, undercounter units that are perfect for the bar at home, the private club, or as a supplemental ice maker behind the bar. These ice makers will not produce enough ice to fulfill the needs of a large bar or club, since they produce no more than 85 pounds of ice per day. Most store around 25 pounds of gourmet ice in their self-contained bins. If you own a scotch bar however, and wish to fulfill the wishes of those who like their scotch or whisky “on the rocks”, then you may wish to serve it accompanied by best ice for scotch. Gourmet ice makers make a great addition to establishments like this. Gourmet ice makers also measure no more than 35 inches tall, so they don't require a great amount of space to operate.
In Scotland, many bars will offer water native to the area that can be added to your scotch if desired. In the United States, this is not as feasible (unless you have a good connection who doesn’t mind shipping you water from Scotland). The next best thing is adding ice that is 100% free from impurities- quality, elegant, gourmet ice produced by a gourmet ice maker. These ice cubes will allow your scotch to unwind while you unwind. Undercounter gourmet ice makers work well to serve the scotch bar, home bar, or private club incredibly well. Currently, there are five gourmet ice makers offered at Ice Machines Plus: The Scotsman CU50, Scotsman's CU0515, Ice-O-Matic's ICEU070, Hoshizaki's AM-50BAE-AD, and Manitowoc's SM-50.
While the “proper” way to enjoy scotch is still considered to be neat, straight up, or with a bit of water, we encourage you to imbibe in the way you see fit – whether you enjoy it straight from the bottle, or over a full glass of ice. There is also a very good article from scotchnoob.com on how to maximize your scotch enjoyment. For those that do enjoy their scotch with a bit of ice, make sure it is the highest quality ice possible – elegant, impurity free, gourmet ice.
New Years and the holidays have come and gone and for many of us in the bar and restaurant industry, this is the time of year where business begins to return to a bit of normalcy. There will be the inevitable stragglers celebrating their holiday parties until the end of January but for most, the rush will start to dissipate. Hopefully, your business was adequately prepared to handle the influx in volume, but if it was not, you may need to assess areas where you could have done better. Did your ice machine keep up with demand? Was your ice bin large enough to store an adequate amount of ice or were you constantly waiting on your ice machine to create more? Did your customers approve of your ice’s quality, or was it cloudy, with a foul taste or odor? If any of these issues were apparent, you may need a new ice machine, water filter, or ice bin.
Having worked in the foodservice industry for years, I have seen issues arise involving ice on more than one occasion. This year however, it was a holiday event among friends and family where the ice was running low. My roommate and I had been bagging ice all week from our ice machine to prepare for a large holiday party (40-60 people). We felt we had enough ice on hand, but after about three hours we were running low. Thankfully, we had a few late arriving friends who were able to find open convenience stores and gas stations to provide us with a sufficient amount of ice to survive the evening.
Whatever your ice requirements may be, it is important that they are met on a day to day basis. Our ice machine for example, is smaller and the bin holds only about 20 pounds of ice at any given moment. While my roommate and I do not have parties of 50+ people very often, there is an ice machine that can help if that is something that you do on a regular basis. Ice-O-Matic’s ICEU150 can create up to 175 pounds of ice per day, and stores 73 pounds of ice in its self-contained bin. The ICEU150 from Ice-O-Matic is also one of the only undercounter ice machines that measures a mere 24 inches wide. For both commercial and residential purposes, few ice machines compare to this Energy Star rated, undercounter ice machine.
While 175 pounds of ice is a decent amount for those with minimal ice requirements, we understand that there are others that require much greater amounts of ice on a daily basis. Thankfully, Ice-O-Matic provides a great variety of ice machine cuber heads that are up to the task, and able to make nearly 2,000 pounds of ice in a 24 hour period. The Ice-O-Matic ICE2106FR is a remote air-cooled ice machine that has the ability to keep up with the greatest ice demands, creating 1,737 pounds of ice per day, in ideal conditions. Should this still not be enough, Hoshizaki provides ice machines that are stackable, and when combined, can produce nearly two tons of ice in a 24 hour period!
If for some reason you were not prepared for the holiday rush this year (at home, or at your business), don’t put off an ice machine upgrade any longer! Whether you require a larger ice machine to produce more ice per day, an ice bin in which to store your ice, or simply a few water filters to ensure that your ice maintains its clarity, quality, and tastelessness, you can find the perfect product for you or your business at Ice Machines Plus. The time to act is before an issue arises, as preventative maintenance will often save you time, money, and stress. We hope your holiday season was stress-free and profitable. Now it’s time to start preparing for 2013!