Selecting the right ice machine can seem like a daunting task when you consider the wide variety of models available. Selecting the proper unit for your needs is crucial to running a smooth operation. Not having the right production capacity can be a nightmare. You also need to consider your unique setting and style of foodservice operation.
Air cooled or water cooled?
An ice machine removes heat from water to produce ice. Most ice machines come in two different options – air cooled or water cooled.
Air-cooled machines cool the water by moving the heat into the air surrounding the machine. These machines are noisier than water-cooled machines but use less water for ice production.
Water-cooled machines cool the water by moving the heat into waste water. These machines are generally quieter than air-cooled machines but use more water.
Level of ice production?
Under-sizing can be a nightmare, while having too big of an ice machine can mean unnecessary costs. Use the following guide as a basis for determining the best production level of ice for your institution.
Restaurants: 1-11/16 lbs. per customer Cocktail Lounges: 3 lbs. per person Salad Bars: Add 35 lbs. per cubic foot of display. Multiply by 2 or 3 depending on estimated refills required. Fast Food:7/8 lbs. per customer or 7-3/8 lbs. per seat. Use 2 oz. per 8-10 oz. drink, 4 oz. per 12-16 oz. drink, 6 oz. per 20 oz. drink and 8 oz. per 32 oz. drink. Lodging: 3 lbs. per room (substantially more if guests are allowed to fill ice ches Health Care: 7 lbs. per patient bed and 2 lbs. per employee
For smaller operations, or as a secondary unit, a countertop ice machine might make sense. Countertop units come in a variety of styles, many with food-safe, hands-free options.
Also consider the type of ice you would like to serve. Nugget, or crunchable ice has become wildly popular in recent years.
Replacing your ice machine’s filter as often as the manufacturer recommends (usually six months) will extend the life of your machine, provide a better tasting and cleaner product and in some cases, extend the warranty of the machine.
Recent outbreaks of salmonella in the food supply have brought the restaurant and foodservice industry into the media spotlight. News of illness and recalls associated with spinach, tomatoes and jalapenos has been a serious cause for concern to those who make their livelihood in the foodservice industry. Yet, however widespread it appears to be, according to the National Restaurant Association, the U.S. food supply is the safest in the world.
While recent events have proven it is often difficult to know you’re purchasing food products from safe sources, operators can lessen the risk of receiving contaminated food products by washing hands frequently and thoroughly, not allowing employees to work when ill, segregating fresh produce from other refrigerated foods and washing fresh produce in running water before serving.
The Big Three
In addition to purchasing food from safe sources, other factors that contribute to food-borne illness in foodservice include time-temperature abuse; cross-contamination; and poor personal hygiene. The North American Association of Food Equipment Manufacturers (NAFEM) refers to these as the “Big Three” of unsafe food handling:
Time-temperature abuse occurs when cooked or raw foods are not held or stored at required temperatures; when food is not cooked or reheated to temperatures that kill microorganisms; and when foods are improperly cooled.
Cross contamination occurs when bacteria is transferred among different surfaces and food items. For example, using a cutting board to cut raw meat, and then using it to slice fresh vegetables is a great way to transfer microorganisms.
Last, your staff can transmit diseases through poor hygiene; for example, improper hand-washing, coughing or sneezing around food, handling food after touching open sores or scratches or coming to work when they are sick.
Foods most likely to cause problems
The FDA identifies several groups of foods that, by their nature, are more likely to become contaminated because of the way they are typically processed and handled during distribution:
Milk and milk products
Red meat and poultry
Fish, shellfish and crustaceans
Untreated raw eggs
Baked or boiled potatoes
Cooked rice and beans
Tofu or other soy-protein foods
Synthetic ingredients such as textured soy protein in meat alternatives
Garlic and oil mixtures
Sprouts and sprout seeds
It is important that these food products are properly handled, stored and prepared. According to NAFEM, most foods outside these categories are more “forgiving” when it comes to handling abuse and the potential for foodborne illness. In the next section, we’ll go over some important HACCP (Hazard Analysis and Critical Control Point) guidelines for safely handling these types of foods. The NRAEF (National Restaurant Association Education Foundation) is also a helpful tool for food safety guidance and training. The ServSafe program provides training and certification to foodservice professionals.
The 7 Principles of HACCP
HACCP is a systematic approach to the identification, evaluation and control of food safety hazards based on the following seven principles:
Conduct a hazard analysis
Determine the critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures
For more information about HACCP guidelines and procedures, please visit FDA.gov.
According to NAFEM, equipment manufacturers are driven more than ever before by a demand from the foodservice industry marketplace to design equipment and supplies that address these critical food safety and sanitation concerns. Here a just a few common items that promote sanitation and food safety:
Color-coded cutting boards. As mentioned earlier, using the same cutting board for raw meat and fresh vegetables could result in a foodservice nightmare. Using a set of color-coded boards helps prevent cross-contamination in the kitchen. You should use a different cutting board for fish, cooked foods, fruits and vegetables, poultry, and red meat.
Blast Chillers. Blast chillers are designed to rapidly chill cooked food through the temperature danger zone (135°F to 40°F) to assure food safety. Most models of blast chillers come equipped with probes for critical temperature monitoring and many even have on-board computers and printers for HACCP record-keeping.
No-touch faucet handles. Many faucets come with an option for wrist handles, which don’t require users to touch the faucet after washing their hands. More manufacturers are designing sinks and faucets that promote proper hand washing techniques.
Antimicrobial technology. A wide variety of equipment and supplies now come coated with antimicrobial protection to ward off bacteria. Everything from youth seating, mop handles, carts, slicers, shelving, dish dollies, thermometers, knives, gloves and floor mats are now available with Microban.
No-touch waste containers. Many manufacturers sell “no-touch” models of trash cans and other waste receptacles that don’t required users to make contact with the container. Lids are available in a variety of styles that promote cleanliness.
Sneeze Guards. Because the last thing you want is someone sneezing on your salad.
Safety Ice Scoop System. Another restaurant item that often gets negative media attention is ice, but using an ice scoop holder will remind staff not to leave the ice scoop in the bin, and most models prevent hands from touching the surface of the scoop.