SLC magazine takes a look at the equipment and the guidelines for caterers choosing new refrigerators and icemakers.

Keeping things cool in the summer months is essential. Whether it is a display chiller offering cold snacks of ice cream, an icemaker to keep drinks cool, or the refrigerator that ensures food products are kept at the right temperature before cooking, getting the right equipment for your venue is critical.

The use of icemakers in restaurants, behind the bar or even in concession kiosks at leisure venues, also needs to be reliable. There are few things worse for customers than enduring a warm drink that should be served chilled and over ice.

Bob Wood, director of DC Warewashing & Icemaking Systems offers a number of top tips to those managers looking to purchase a new icemaker. "There is no doubt that a well-presented drink has greater appeal and value than a poorly presented one, so offering a good selection of different ice types increases the appeal, which will therefore help to increase your sales," he says.

"Make sure the icemaker is made from catering grade stainless steel, use environmentally-friendly refrigerant, incorporates high quality components, anti-bacterial plastics and carries a credible manufacturer's warranty. 

"Also install a water filter. Mains water, despite appearing clear, contains many minerals and odours that will affect the quality of your ice and decrease the machine's life expectancy" Wood advises.

Read full article in Sport & Leisure Catering Summer 2015 issue ...