Choosing the right refrigeration appliance is crucial to the safe running of your F&B operation.

Attention to detail and consideration needs to be taken when F&B managers choose ice-making systems for their venue. The same requirements apply when it comes to energy-saving features and reliability.

Bob Wood, director of DC Warewashing and Icemaking Systems explains that there are various types of ice-making machines and systems on the market in terms of type of ice, self-contained or modular units - with separate production and storage units, volume of ice required, grade and quality of materials used in the manufacture of the ice-maker and in energy and water consumption.

"Look for manufacturers and brands which incorporate the latest design and technology in their ice-makers, and which produce a comprehensive range of models which produce quick-cooling crystalline ice types suitable for all catering and industrial applications," he says. "These days it is all about saving energy and caterers are becoming increasingly aware of the short and longer term benefits of reducing their energy and water consumption and improving profit margins".

"Icemakers use more water than just the water contained in the ice - in fact a typical icemaker uses two to four times more water than the volume needed to make the ice. If you're looking for energy efficiencies and savings, and it's appropriate for your business, choose an air-cooled icemaker over a water-cooled system" added Wood.

While reliability, energy efficiency and vigour are key in the kitchen, for the front of house team, refrigeration also needs to be visually appealing. Consumer expectations of bars and restaurants have increased markedly in recent years and this is reflected in the quality of the equipment now being demanded which must look the part and reflect the feel of the establishment.

Read the full article in Hotel F&B magazine March 2017 issue ...