Very few end users fully understand the importance of properly cleaning and sanitizing their ice machines, storage bins, and dispensers. Yet the quality and safety of every beverage they serve as well as the longevity and power consumption of their equipment depends on proper maintenance.
In this troubleshooting situation you’ve been called to a restaurant to check an ice machine that, according to the customer, “isn’t working like it should.” You find that you’re dealing with a 240-volt, single-phase machine that has a remote condenser, and it also employs a small air compressor to provide air to assist in freeing the cubes.
The most recent Food Marketing Institute Expo in Dallas and National Restaurant Association Restaurant-Hotel-Motel Show in Chicago brought out the very latest in ice-making equipment, storage bins, and walk-in freezers and coolers as well as reach-in versions. This roundup of the latest in equipment is culled from both shows.
The most important thing for me is to go to the trade shows where refrigeration is emphasized. The most recent examples were the Food Marketing Institute’s Food Retail Show in Dallas this past May, and then the National Restaurant Association’s Restaurant, Hotel-Motel Show a few days later in Chicago.
The U.S. Environmental Protection Agency (EPA) has named Scotsman Ice Systems as a 2012 Energy Star Partner of the Year – Product Manufacturer for its contribution to reducing greenhouse gas emissions by manufacturing energy-efficient products and helping to educate consumers about those products.
Featuring a space-saving design, the Serenity Series Cubelet Ice Machine, FS-1500MLH-C, produces up to 830 pounds of chewable cubelet ice per 24 hours. The shallow depth provides easy access to the dispenser bin.