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4 Secrets to Consistently Great Restaurant Ice
- By Admin
- •
- 09 May, 2019
Ice is an important staple for any restaurant, bistro, diner, cafeteria, and bar. These cold nuggets are useful for displaying fresh seafood, blanching veggies for the perfect color and crunch, and for keeping drinks cold.
Restaurant ice requires a quality product at all times - clean, fresh, and cold. If you feel your eatery falls short, read on to find out these four secrets to consistently great restaurant ice.
1. Start With the Best Water
Your water supply has a big impact on the quality and appearance of the ice your machine produces. Water can contain impurities, minerals, or chemicals that make ice appear cloudy or have an off-taste.
The ice machine filter will clean out many impurities like minerals, but only if you change it frequently. Other dissolved solids like chlorine or iron may remain, which are simply part of the water. You can install a special filter at your water inlet line to further purify your water supply.
Some restaurant owners opt to use reverse osmosis water for their ice machine, which guarantees a clear, pure ice.
The ice machine filter will clean out many impurities like minerals, but only if you change it frequently. Other dissolved solids like chlorine or iron may remain, which are simply part of the water. You can install a special filter at your water inlet line to further purify your water supply.
Some restaurant owners opt to use reverse osmosis water for their ice machine, which guarantees a clear, pure ice.
2. Train Staff to Handle Ice with Care
Because the majority of ice in restaurants will come into contact with food, treat ice as a food item and handle it safely. Great ice can quickly turn bad if it is contaminated and makes customers or employees sick.
To prevent possible contamination, teach your staff the following:
Finally, keep the ice inside the machine clean by discarding unused ice instead of putting it back inside the ice machine.
To prevent possible contamination, teach your staff the following:
- Keep the ice machine door closed except when getting ice.
- Never use the ice machine as a refrigerator and never store drinks, fruit, and other food inside.
- Wash hands before accessing ice from the machine.
- Touch the ice scoop only by the handle, and never use water glasses and cups or your hands to get ice.
- Regularly sanitize the ice scoop and store it in a clean container outside the machine.
Finally, keep the ice inside the machine clean by discarding unused ice instead of putting it back inside the ice machine.
3. Keep the Ice Machine Clean
Just as ice can become contaminated after it leaves the ice bin, it can become dirty while still inside the ice bin. A dirty ice bin can be a breeding ground for nasty stuff despite its sub-freezing temperature.
A recent study of restaurant ice looked at ice from several eating establishments. The surprising results revealed dangerous bacteria like E. coli and Listeria present on ice, and concluded they originated from the ice machine. Bacteria like to grow in any slime or mold that forms inside the ice chamber and storage bin.
You can prevent this growth from occurring when you clean and sanitize your entire ice machine routinely. Remove all the ice from the entire machine. Run a sanitized solution through the ice cycle, and then run clean water through two cycles to get rid of any chemicals. A clean, sanitized machine will always produce clean ice free of nasty mold, bacteria, and visible particles.
A recent study of restaurant ice looked at ice from several eating establishments. The surprising results revealed dangerous bacteria like E. coli and Listeria present on ice, and concluded they originated from the ice machine. Bacteria like to grow in any slime or mold that forms inside the ice chamber and storage bin.
You can prevent this growth from occurring when you clean and sanitize your entire ice machine routinely. Remove all the ice from the entire machine. Run a sanitized solution through the ice cycle, and then run clean water through two cycles to get rid of any chemicals. A clean, sanitized machine will always produce clean ice free of nasty mold, bacteria, and visible particles.
4. Perform Regular Ice Machine Maintenance
An ice machine can produce your desired ice - whether cubes, pellets, or flakes - only as good as you allow it to. A poorly running machine might make ice that is less than desirable. To help your machine turn out the best ice, ensure that it is regularly maintained.
Regularly change the filter to keep the water flowing as clear and clean as possible. An overly-dirty filter can also force the machine to work harder and put other working components at risk for failure.
Also, check the calibration of the machine temperature. Slight differences in temperature or a broken internal thermometer can make ice soften and melt, or freeze up delicate interior components. Lastly, give your machine at least five inches of space at the sides and top. Limited air flow affects its performance.
When you want perfect ice for your restaurant, follow these tips and remember your ice is only as good as your machine. To schedule maintenance or repair for your ice machine, contact Chandler's Parts and Service. We can assist your restaurant in producing the best possible ice.
Regularly change the filter to keep the water flowing as clear and clean as possible. An overly-dirty filter can also force the machine to work harder and put other working components at risk for failure.
Also, check the calibration of the machine temperature. Slight differences in temperature or a broken internal thermometer can make ice soften and melt, or freeze up delicate interior components. Lastly, give your machine at least five inches of space at the sides and top. Limited air flow affects its performance.
When you want perfect ice for your restaurant, follow these tips and remember your ice is only as good as your machine. To schedule maintenance or repair for your ice machine, contact Chandler's Parts and Service. We can assist your restaurant in producing the best possible ice.