An icemaker is one of the very important assets that one should have in a restaurant. It’s complex equipment but the only equipment in your restaurant that produces food with the most minimal input from your staff. Ice is often described as food hence should be treated with a lot of caution. That is why an icemaker should be given enough attention and maintained well. The maintenance of an icemaker in a commercial place starts with understanding what it is and how it works. Understanding it also helps in keeping it clean and communicating with the staff whenever the machine needs service or repair.
What is a commercial ice maker?
An ice maker is a device that makes ice that can be found either at home inside a commercial freezer or it can be an appliance on its own used for making ice on large-scale. A stand alone ice maker is mostly referred to as an ice machine. A commercial ice maker refers to an ice machine that is used for commercial purposes usually in food restaurants and sometimes in industries. There are different types of ice makers depending on the industries they are found in. in the case of food industries there are specific restaurant ice makers that suit the food and drinks sector.
How an ice machine works
Since ice is described as food everything that is designed to touch it should be made with focus on cleanability. The area that makes the ice in the ice machine is referred to as the food zone.
The process of making ice begins when water goes through the food zone. The water trough in the food zone is a reservoir for the water that would be used to make ice. The water then flows through a distributor that distributes the water evenly to the evaporator plate. The plates then freeze the water to make ice which is the most important product of the ice machine. Water that does not freeze begins the cycle once more until it freezes. Evidently the evaporator plates and the food zone are the most important parts of the ice machine.
Cleaning the machine
The ice machine consists of dark places which are ideal for harmful bacteria yeast and mould to thrive; nonetheless the ice machines are designed in a manner that it is easy to clean them. Cleaning them requires minimum labor and it can be achieved over short time. While cleaning the components of the ice machine can be removed for soaking and the machine is deep cleaned. The cleaning process involves simple steps which can be done by anyone who doesn’t have to be an expert. Additionally there is lime scale which is as a result of hard water. The lime scale forms over time and is a danger to the well being of the machine. The machine should be checked regularly and the lime scale removed to ensure it works well. The ice machine is an important part of your business if you are a restaurant owner. That is why it should be handled cautiously for the safety of everyone and your clients.