Monthly Archives: June 2015

  1. True One Section Work Top Freezer

    TWT-27FIn the kitchen, it’s necessary to use every possible surface available to you. If you’re preparing a common dish, why not have the ingredients close to you? And, what if most of those ingredients need to stay frozen? Well, the solution might be a True One Section Work Top Freezer.

    There are several styles of work top freezers, but the True version is made with stainless steel, has 2 shelves for easy access, and keeps your materials at 10 below (F). The stainless steel makes for easy cleaning, so you’re not having to fight at the end of the shift to get your work surfaces cleaned off.

    What about the height? Just right to give you a great work surface. Perfect for stirring, putting some flour over and rolling out dough, or even assembling something intricate. Perhaps these freezers could work well in other places in the kitchen, as well – with the casters on it, you can roll the freezer to where it needs to be, rather than simply being content to leave it in one place.

    Having casters also means that it’s easier to clean when you’ve got to mop down the entirety of the kitchen. Just move it out of the way and you’re good to go. It’s just the right height to work, and just the right size to store what you need. 

  2. Insinger GW-40 BarMaster

    GW-40When you’re running a busy bar, you don’t have time to wait for your bar back to bring you more glasses. The customers are depending on you to come up with the goods within seconds, not minutes. The way that you can solve this quandary is to have an Insinger GW-40 BarMaster 40 Racks Glasswasher under your bar.

    This sweet dishwasher has quite a number of advantages working for it. The biggest thing is that you can just put the rack in and you get clean glasses in a flash. You just put the full rack in, wait a couple of minutes, and then you’ve got clean glasses for your patrons on the other side. There's no settings button to press, nothing to monitor. Just pop the rack in and close the door. 

    Next, this glasswasher fits neatly under the bar, at only 2 feet wide and two feet deep. It’s a little over three feet tall, so you can conveniently get to it when you need to. Your patrons don't want to look at your washer, so it's good to have a place to stow it, and you definitely don't want to have to shuttle glasses back to the kitchen for washing.

    When you’re looking at crunch time, an undercounter glasswasher  is the best equipment that you want to have on your side in a bar. Read our page on the Insinger GW-40 for more information. 

  3. More Dirty Ice Machines

    Dirty Ice MachineAs you know, one of our favorite pastimes is to read about restaurant violations involving ice machines and talk about them here in this forum. Ice machines are so easy to clean that it’s unthinkable that cleaning would go by the wayside. And it's so important for safety too. Yet, it still happens.

    In a PA diner, there was build up in the ice bin causing a violation. This build up could have been anything, but most likely it was the slimy film that forms when a bin goes several days or weeks without cleaning. Some models of ice bin do have antimicrobial coatings to help prevent this, but they still need to be cleaned and sanitized according to the owner's manual.

    In a Rome, GA restaurant, there was a dust accumulation on the filters in the ice machine. That means that nobody took the time to wipe the machine down. This caused the inspector to schedule a reassessment appointment for the end of the month. Dust on the filter means the machine must work harder to keep the ice cold, and it is a source for bacterial contamination.

    Ice machines being dirty is not a new thing. One assumes that if you have an ice machine that it will get dirty. It’s always best to keep clean, not just because of inspectors, but also because you care about the taste and quality of your ice.

    Take the time and wipe down your ice machines every night, along with the rest of the kitchen. Your inspector will thank you. Your patrons will also thank you.  

  4. The Scotsman N0422A-1

    Nugget IceYour restaurant is planned from the ground up, yet there are many restaurant owners out there who will accept just any ice machine in their place. The type of ice that you serve in your drinks could be a differentiating factor.

    For instance, we’re quite fond of the Scotsman N0422A-1 Air Cooled 420 LB Nugget Ice Machine. Yes, that’s its formal name. In reality, this particular Scotsman ice machine is a workhorse which produces pound after pound of delicious, crunchable ice.

    Let’s take a look at some of the features of the N0422A

    • Produces up to 420 pounds of nugget ice per day.

    • Air-cooled condenser keeps machine water waste at a minimum. In fact, it uses up to 50% less water than the comparable cube ice machines.

    • The easily removable side panels make cleaning and maintaining the ice machine a snap.

    • Easy-to-read indicator lights give you up to the minute status reports on what the ice machine is up to.

    • Less than 2 feet wide, allowing the ice machine to fit in the most compact spaces.

    Take the time to choose your favorite ice type and your favorite ice machine using our ice machine buyer’s guide. You’ll learn all about the ice machine world.  

  5. Using Ice Safely at Home

    Home Ice MerchandiserDid you know that 80% of the ice that people buy from bags is purchased between Memorial Day and Labor Day? This is the unofficial summer season, and it's the busiest time for ice producers. Most Americans buy an average of 4 bags of ice a year. It's mostly used for cooling down drinks and and food. However, misuse of bagged ice can mean it's also used for spreading food poisoning around.

    We've talked about how the FDA considers ice from ice machines to be food. The FDA also considers bagged ice that is produced in one state and sold in another to also be food, and ice producers take that very seriously. But the end user also must be diligent. Here's what to do with bagged ice to keep you and your family safe:

    * Always use a scoop or tongs that are clean and non-breakable to get ice.

    * Never use your hands or glasses to transfer ice.

    * Make sure the container you're using to store your ice is clean and food-safe. Sanitize it by mixing one teaspoon of unscented bleach with a quart of water and wiping the container down. Rinse with clean water.

    * Don't cross-contaminate! Melting ice can move bacteria from one edible item to another. Store meats and vegetables in separate coolers, or wrap them completely in plastic wrap.

    * Put a separate sealed bag of ice into your cooler for drinks. Don't use the loose ice used for cooling your meats and vegetables.

    By following these simple instructions, you can make sure your ice isn't going to make your family sick. Enjoy your summer holidays on the beach, not in the bathroom!

  6. How to Keep Cool in Summer

    Keep CoolThere are some days where it’s so hot that even the best ice machines can’t cool you down. We’re getting closer and closer to those ‘dog days of summer’ where all we want to do is sleep and wait until fall. We’ve found some ways to keep cool, though.

    1. Use your ice machine

    No, don’t do a header into the bin, but you can tie a bag of ice to your fan and let the fan blow cool air on you. Another way to use a box fan is to put an iced bit of cheesecloth over it and do the same thing.

    1. If you can, dress light

    Some folks don’t have the ability to dress in shorts and a t-shirt, but do that every chance you get to allow any wind to get your body cool.

    1. Spray Ice Water

    Take a spray bottle and fill it with ice water. When you’re feeling the heat, spray it onto yourself and let the fans do the rest. It will chill you out, and it’s quite a lot cheaper than the entire air conditioning system.

    When you’re heated up, take a few measures to chill out and avoid heat exhaustion. The heat should stay in the kitchen, not in the living room.  

  7. Ice Cream Shop in Gaza brings Joy amidst War

    Ice Cream ShopIce, ice cream, laughing children, and peace to a land, that’s what the ice cream man of Gaza brings to his customers.  The owner of an ice cream shop, the Kazem Ice Café, Ashraf Abushaban makes all types of cold treats.

    At its heart, food brings hope, and there’s very little hope being spread around right now in certain parts of the world.  Hopefully, with every ice cream that is sold, there is a little bit of peace.

    Ice machines and specialty ice machines might not be much, but they are neutral in the world of war.  “They’re so used to war,” Ashraf says, “Gelato and the beach are maybe the only way to express their feelings.”  Maybe.  We wish him plenty of luck in making his quest to deliver good ice cream come true. 

    Adding an ice maker and ice cream to your restaurant’s menu might be just the thing which tips it into being the thing that everyone needs to feel at peace with the world.

    What do you think about the shop near the beach in a war zone? Do you think that he’s nuts, or would you love to see more ice cream shops open up for those who need to smile a little more?  Tell us in the comments. 

  8. More Food Violations in Illinois

    Walk-In CoolerRounding out the week, we’re going to talk a little bit more about refrigeration units and the types of health code violations that one can receive if they fall into disrepair.  This time, we’re going to Illinois.

    Proper food storage is incredibly important, as one restaurant learned.  Some of the violations that they accrued were ‘observed raw shrimp stored in a True cooler directly over ready to eat salsa’ and ‘cartons of raw eggs stored over sour cream, juice, and ready to eat dips in cooler.’ 

    Storing things properly in the walk in coolers or freezers is of utmost importance   There are so many restaurants which receive violations because they’re not putting things in the right place – something which takes only a matter of minutes to get right the first time.

    One of the best ways that we’ve found to keep track of it is to clearly label shelves.  That way, in the heat of the moment, restaurant workers can look and see the marked signs that will guide the way.

    As these violations are public knowledge, it becomes a matter of keeping the restaurant’s reputation intact.  Nobody wants to see the restaurant that they’re eating at score a D on their health inspection. 

  9. Store your Ice Scoops Right!

    Ice Scoop StorageToday’s discussion about ice machines comes from Texas.  We’re looking at some of the health reports that have come out involving ice machines and the things that people do to them.  There’s nothing that saddens us more than seeing an ice machine that takes away from a restaurant’s perfect inspection score.

    One restaurant in Yorktown received a score of 55 (out of 100) based on several demerits.  There was a note to the restaurant owner to ‘store ice scoop on clean, sanitized surface’ and ‘Clean the ice machine.’  That’s two demerits right there which could have been avoided if there had been proper sanitizing procedures taking place on a continuing basis. 

    Another, this one from Placedo, mentioned that the ice scoop should be kept on a clean, sanitized surface as well.  Ideally, the ice scoop should have its own holder outside of the ice machine, one which allows workers to simply scoop and drop the used scoop back into its holster.

    There were several violations which occurred at a Bloomington shop, one of which mentioned that they needed a manufacturer’s license to bag ice, but they also needed a three compartment sink for washing the ice scoop, tongs, and other materials. 

    It’s easy to take the ice machine for granted, as they are strong and last for many years, but they need to be cleaned. Most of all, the scoop needs to be stored properly, else mention of it ends up in health inspector’s reports. 

  10. Ice Machines Help Injured Athletes

    Athletic InjuryHospitals, urgent care centers, and doctor’s offices aren’t the only places which need ice machines in order to keep up with the steady demand of injuries.  No, sports fields and stadiums also need to have great ice machines on hand to assist with any injuries that happen.

    Yes, there are some experts who say that icing an injury for long periods of time can impede the healing of the injury.  What’s also said is that a ‘brief application of ice or cryotherapy to dull pain after an acute injury continues to be recommended” (PHS Chiropractic, 2015)

    That means that there’s no small need for ice machines at sporting venues.  Perhaps the best thing to look into would be a combination ice machine and ice bin.  Not only can the ice be used in the giant Gatorade containers, but they can be put into baggies for chilling out bruises, twists, and more.

    Nobody expects to get injured at the game, but if they do, they want to know that there’s an ice machine that’s churning out lots of ice for the players and the fans.  Chill it out and make the world a little better place… at least numb the pain. 

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