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Cool Runnings

Extract from FEJ

June 2017

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FEJ investigates best practice techniques for maintaining ice machines over the summer so you can steer clear of equipment breakdowns when it matters most.

Ice makers across the country will be under increasing stress in the coming weeks as consumer demand for ice cubes rises alongside the mercury.

Given the hygiene and safety issues surrounding ice, the maintenance and condition of ice machines is a prime concern for foodservice operators all year round. But in the summer months, particularly, ice machines all over the country tend to get worked harder than usual as ambient temperatures increase. Poor maintenance can lead to machines misfiring, hygiene headaches and unwelcome EHO reports - especially given that ice is classified as a food.

Some icemakers will require servicing twice a year depending on the type of machine, usage and water hardness. But operators can also take it upon themselves to service machines by following the manufacturers' cleaning instructions.

"Servicing your icemachine and following the cleaning instructions provided with the machine will also ensure it works more efficiently and economically and produces quality, crystalline ice on demand," notes Bob Wood at DC Warewashing & Icemaking Systems.

Clean and lean

When it comes to icemachines, a clean machine is a lean machine. Units are more efficient and effective and are less likely to incur repairs. Wood advises that as well as referring to the manufacturer's operating instructions, responsible staff should be trained and instructed on the proper use of the machine and cleaning requirements. "It's a good idea to create a checklist and audit trail. You should ensure airways are clear and free from dust build-up including the circulating fan's air ducts and airways.

Ice machines should be deep-cleaned regularly including the ice production zone and ice storage bin," he comments.

Read full article in FEJ June 2017 issue ...



 

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