Monthly Archives: July 2015
One of the easiest ways to discover that you need a new ice machine is to think back and see if you can remember the name of the technician who last fixed it. If you’re able to remember them, and then you’re able to remember the name of their family members and where they were the past weekend and you’re not friends with them, then maybe it’s time to think about replacing your ice machine.
Ice machines, like other equipment, wear out over time. There are some things which you can do to keep them running just a little bit longer, and here are a few of them.
Let the machine breathe – By g
We love buffets. Yes, we have that one person on our staff that doesn’t touch buffet with ten-foot poles, but we usually leave them back at the office when it’s time to go to the sushi buffet just down the road.
One of the best parts about the sushi buffet is that they don’t only have at least 30 kinds of sushi rolls available, but they also have a small fleet of large chafing dishes at the end of the line, each housing some greater delicacy than the last.
It was wickedly breaded tempura vegetables the last time. The breading was so delicate that it made for a sublime experience. You’ve most likely had them when you’ve had that piece of deep fried chicken that just hits the spot. Tempura runs a fine line
Ice scoops need respect. Why? They're a big route for contamination of your ice machine if they are used incorrectly. The same measures which you taken to protect food from contamination should be taken to protect the ice from contamination.
Ice scoops not only help people dig for ice, but they also keep people from touching the ice directly if used right. Some models have hand guards to allow deep digging into your ice bin, but all care should be taken not to touch ice while using a scoop.
These scoops should be outside of the machine rather than stored inside. Condensation can collect on the handle and drip into the ice bin if it is stored inside. Keep it outside. There are special racks you can buy to keep them near the machine.
Ice scoops can also
Owning an ice machine can be a serious responsibility to communities throughout the country. We have recently been going through a series of floods and other disasters, and one of the biggest needs to have on the scene is clean ice and clean water.
When a storm happens, there are occasionally the boil water alerts – which means that there’s the potential for contamination coming through the water lines, so everyone should boil the water before using it. This includes for soda, for drinking water, for cooking and more. The ice machines need to be taken out of commission, too.
If your neighbor’s area is without power and yours isn&rsq
For years, people have been using the powers of wine sommeliers for good. After all, who knew what would happen if you paired the wrong wine and food together? You have white wine winding up with a steak, and then it becomes impossible to tease out the heavenly flavor to its fullest extent. Then, you might have heard of mustard sommeliers. They’re doing the same thing for artisan mustards everywhere. And there’s also tea sommeliers. It was bound to happen… water sommeliers.
Yes, water sommeliers. If the envelope gets pushed even further, then one receives a customizable collection of waters that are piped in to the
Ice machines can come in many heights, depending on how much ice it can produce in a day. The general rule is that the more ice that it produces, the bigger it is, because it has to have a larger compressor to accommodate the larger volume. What about ice machines which are specifically created to cater to those in wheelchairs and comply with the Americans with Disabilities Act?
ADA machines are usually undercounter machines. They are large enough to produce a hundred pounds or more a day of ice, but they’re engineered to be easy to access and clean. For example, the Follett 7UD100A ADA 125 pound 14.5” wide air cooled nugget style ice maker and water dispenser (say that all in one breath! ) mas made so that individual
Different institutions need different types of ice machines. For instance, a church ice machine might need to have medium volume and a large bin which would be perfect for storing the ice when it wasn’t in use. The restaurant ice machine might need something that has a larger volume which can handle a high ice turnover. What’s one of the reasons our ice machines by industry page was prepared.
In the perfect ice machine world, one size would fit all, and everybody would be happy. That isn’t the case at all. For instance, could you see one of those huge hotel ice machines taking up residence as an undercounter bar ice machine? Or, can you see that your hospital would be using only flake ice for its many
Versatility. That’s crucially important to the operations of ice machines. It’s necessary to have an ice maker and dispenser which are working in perfect harmony to create the ice bliss that one is searching for. The Scotsman ID250B delivers just that. With a 250 pound capacity, and the ability to work with flake, cube, or nugget ice, this might be just the perfect dispenser for your business.
This countertop machine is designed to sit on your countertop with a nugget ice machine or a cube machine on top. The ice flows down and can be kept in a 250 pound bin – that bin was designed with users in mind.
At 30” wide, the ID250B is the p
There are uses for ice machines everywhere, not just in the commercial sector. They’re sometimes necessary to help clients feel at ease when they’re talking over the big deals, or in this case, they’re sometimes required by a city’s recreation department to help a city’s residents.
City Commissions from all over the country decide the very basics of their city’s structure. They decide who serves alcohol throughout their city, and they make sure that the public services such as police, fire, and emergency services are working at their best.
They also get to choose whether parks departments are able to purchase ice machines. Indeed, these city commissions have control over the functions of their
Legionella bacteria paved the way for Legionnaire’s disease at the Super 8 Motel on College Street in Lacey, Washington. The motel did the right thing, closing the doors and taking certain security precautions to prevent any further outbreaks.
There were a total of three cases of Legionnaires’ disease reported over the course of five days, all of them linked to the hotel. Once the third was reported, the hotel went into action, voluntarily closing.
Before reopening, the water system needed to be treated, with a critical eye turned toward everything which has water associated with it, including the ice machines. After a flush of the system, the people who were in the h