TOOLS OF THE TRADE - SPECIALLY EQUIPPED: BREAKING THE ICE

Every school is unique, and the type of equipment needed to cater for pupils' tastes and menus will naturally differ from site to site. Icemakers may already make many an appearance in a school's catering equipment, while for some it may be a new venture in catering provisions for the kids.

"Self-service ice dispensers are becoming very popular," states Bob Wood, director of DC Warewashing & Icemaking Systems. "Located in the dining area, these machines not only save valuable kitchen space but because of their self-service nature, they save on staff serving time also. As the models feature optical sensors that enable ice delivery without direct contact - this also dramatically reduces the possibility of contamination and ensures the highest standards of hygiene."

If your catering team is considering buying a new icemaker or icemaking system for the new academic year, Wood has some important pointers to guide you in the process:

• How much ice do you need on a daily basis and at peak times? Make sure you understand the difference between storage and production.
• Look at the efficiency of ice production - some machines will use more water and energy than others.
  
• What type of icemaker is best for you? It may be a self-contained (an ice-production system and ice storage bin in one) or a modular machine (separate production and storage units) depending on ice volume required and what suits your school best.
  
• If you're buying an air-cooled model, ensure you have a well-ventilated area in which to position your machine. Contrary to popular belief, icemakers do not perform well or efficiently in very cold environments. An ambient air operating temperature of between 10 - 38 degrees C is ideal.
• 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 life expectancy of your machine.

Read full article in EDUcatering Magazine June 2017 issue ...