Monthly Archives: January 2015
Commercial ice machines were the focus for energy regulators this week as President Obama’s Climate Action plan zeroed in on efficiency standards for automatic commercial ice makers. It’s part of the nationwide effort to regulate energy efficiency standards for consumer goods.
“The Energy Department is committed to building on this progress, and will continue to develop standards that move the US closer to a low-carbon future,” says Energy Secretary Ernest Moniz.
The move will save $600 million for consumers in the next thirty years. It will also reduce carbon emissions by 4 million metric tons. The new rules are set to save consumers nearly $80 billion by the year 2080.
The regulations th
Ice machines are popular not only in restaurants, convenience stores, hotels, and hospitals, but also in college dorms. Just ask the student body at UNC. But apparently someone wasn’t taking care of their machines. They were recently confronted with the unsavory appearance of bugs in their ice machines. It was mentioned that having to scoop the ice by hand might have contributed to the bugs. Students were forced to use their hands or their own scoops because the original ice scoops were missing.
Members of the student body came to ask the Residence Hall Association at UNC for new ice machines. Their wish was granted, and two new ice machines were approved for purchase and installation. Each of these machines costs around $3000, and the RHA would pay the remaining $591 in deliv
While your customers might not talk about it much, the ice machine that you have in your small convenience store can make the difference between whether customers stop in or just get their gas and move on.
If you’re not experiencing high traffic, it’s necessary to do something to set yourself apart from the competition. What can set your place apart better than having convenient ice?
Follett ice machines have been leading the way in the small ice machine market. While their machines don’t produce a million pounds of ice in an hour, you are able to get up to 400 pounds of delicious Chewblet ice in a day.
You might be taking great care of your commercial dishwasher, but there will come a time when all of the maintenance that you’re doing can’t keep up with the rate of deterioration. It will become necessary to replace your commercial dishwasher sometime, but it will give you some warning signs before it gives up the ghost.
There are three primary reasons to replace equipment:
- It’s breaking down too often
- It’s too old
- It no longer fits your needs
When you buy a new dishwasher, you’re looking at a good ten years or so of service. The warrantees last for a few years, but after a while the machine becomes a service
Having an ice and water dispenser available within the patient and family waiting areas saves hospitals both time and money. You’d be surprised at how much time can be saved in a year.
“…although it was only a 45-second interruption for them (the nurses) to get the water or ice, the interruption occurred an average of 27 times per day. This may not seem like much until an annual rate is calculated: 45 seconds x 27 occurrences per day x 365 days per years = 120 hours of preventable waste.”
We’re talking wasted time, wasted energy, and wasted resources. Granted, there are times when the family or patient isn’t able t
What do you need to know before choosing a bar cooler? Quite a lot actually. Choosing the wrong bar cooler can have a major impact on your overall bottom line. If you’re opening a new bar or thinking about replacing your old bar cooler, here’s what you’ll need to know.
The primary thing to remember before choosing a bar cooler is that it has to fit into the available space. Measure the dimensions of your current unit to give yourself a guideline, or measure the void where the new one will go and subtract an inch on all sides. That will give enough air circulation for most units. If you’re looking for a reach-in beverage cooler, decide whether yo
We’ve talked in the past about the necessity of having properly cleaned and maintained ice machines in stores, hotels, food service establishments, and hospitals. But most people take ice quality for granted. For many establishments, you actually have to go out of your way to request that there’s no ice in the water or the other drinks, so most people merely accept it and drink.
In November, a group of reporters decided to test the ice from around the Omaha area. They tested McDonalds, Sonic, Arby’s, Burger King, Wendy’s, Bucky’s, Kwik Shop, and more. In all, they visited 12 establishments and got some ice. They sent the ice to a laboratory to be tested for bacteria.
Specifically, the primary bacteria that these ice samples were tested for were E.coli and Total C
Today’s discussion about ice machine violations takes us down south to the Piccadilly Cafeteria in Conyers, Georgia. The manager there had 13 violations for his restaurant including mold in the ice machine. That mold, combined with the other transgressions, resulted in a failing score of 58.
Last year, the restaurant passed with flying colors, a 92 and a 95, so the decline in the restaurant was considered to be sharp. The people higher up in the management at Piccadilly are not pleased with the situation, “We expect more of our folks than the manager performed, who was in charge during the inspection. The regional manager is taking care of all the violations. We serve quality food that is safe,” says the chief operating officer.
Since we’re very concerned with the operation
Bartending and ice making go hand in hand. Or, should we say, drink in glass. If you look at the foundation of so many good drinks, you’ll find that ice or chilling is somewhere part of it. For bartenders who work in competitions, they know how important it is.
Bartending competitions are going on all over the country, sometimes for great causes, sometimes just for the heck of it. We’re taking a small tour of the bartending competitions that have just happened or they’re coming up.
Speed Rack, Dallas’ all-female bartending competition
You love entertaining, but you really only entertain once every two weeks. Let’s say that you have a gourmet ice cube maker in your home as well. What do you do with the ice in the meantime? We’ve got some answers for you.
Make rice reheat better – Cooked rice reverts back to its original dried form when it’s put into the fridge. To make rice taste good once more, put a few ice cubes on top of the pile before microwaving.
Cream Up Your Dressing – By putting an ice cube in your salad dressing and shaking it like maracas, you can make the dressing taste a lot better. Don’t forget to use a sealed container though!