With the number of options and features available ever expanding, things are really
hotting up in the world of refrigeration!

Deciding on the best refrigeration option for any given workplace restaurant kitchen depends on the environment itself, but there are certain factors which mean that some models are better suited than others.

When purchasing refrigeration, the main points to consider are durability, availability of spare parts and overall service back-up. Choose stainless steel and models that use recognised branded components rather than cheaper counterparts for a longer service life.

Efficient operation: Icemakers

Once you have taken the plunge, the next step is getting the best possible use out of your new piece of kit. So how do you ensure it keeps operating at its optimum level?

"Don't neglect to clean and service your ice machine. Failure to do so may prove fatal - and we don't just mean to your business!" warns Bob Wood, director of DC Warewashing & Icemaking Systems.

"When it comes to cleaning an ice machine, regular servicing is essential in hard water areas where scale can build up and become a possible food source for bacteria. Icemakers require professional servicing by a qualified engineer at least once a year, and some require servicing twice per year depending on the type of machine, usage and water hardness."

Read full article in B&I Catering March 2017 issue ...