by admin on June 25, 2009
Manitowoc ice machines
Maintowoc ice machines are number one selling commercial ice machines in the United States. Manitowoc have have always been a favorite piece of commercial kitchen equipment at food service establishments like fast food restaurants, high end hotels, health care institutions across the US and other countries.
In the fifties, Manitowoc Equipment Works started manufacturing a high end product line of commercial refrigerated display cases for the newly arising, fast growing supermarket business and started flourishing expansion of commercial ice machines. With the development and production of walk in refrigerators & water dispensers Manitowoc Foodservice emerged. [click to continue…]
by admin on April 14, 2009
This commercial ice machine buying guide will walk you trough every aspect that you need to know before shopping for ice making equipment.
Commercial ice machines can be an integral part for many restaurants, hotels, bars, schools, fish markets, nursing homes and hospitals. Many food service institution owners and managers doesn’t know what they need to know before purchasing an ice making equipment. IceMachineMaker.com offers a quick information for consideration before making a decision on buying commercial ice maker.
How much ice do you need in a day?
Keep in mind how many people your foodservice institution can fit and the amount of ice you will need during busy hours . The last thing you want is to have a busy day with shortage of ice at the bar. Also don’t forget to take a look at the ice production listed in the commercial ice machines specs. Keep in mind that your consumption might increase in the future, plus calculate the amount of ice that you need for displays, food packaging, salad bar… If you need ice for a sea food display or a salad bar, count around 25-30 lbs per cubic foot. If you are is the restaurant business, your daily ice consumption is between 1 and 2 lbs per person.
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by admin on April 1, 2009
Making ice sounds simple, but what do restaurants and other food service institutions do to make a large amount of ice ? In 1920 and 1930’s that an ice maker was available for the average public. So how does the ice machine actually work? Any ice machine needs three basic things for the ice making process: a refrigeration system, a water supply for the ice production and ice trays or molds.
ICE MAKING PROCESS
Then the refrigerant circles through a set of pipes and coils causing it expand and condense. This process cools the ice molds and slowly freezes the water. Todays technology allows to produce crystal clear ice by constantly pumping the water into the ice trays and push out micro water bubbles and minerals out. Low freezing temperature makes this process possible. Once the ice mold or ice tray is full, ice is forced out of the tray into the ice bin or ice storage container. After the ice has been released out of the ice mold or ice tray, the process repeats again.
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by admin on March 6, 2009
Manitowoc SM-50
The undercounter ice machine or undercounter ice maker brings convenience to your kitchen, bar or restaurant. The undercounter ice cube machine works by continually pumping the filtered water and spray it into inverted ice cube molds. The water gets frozen forcing the air bubbles and impurities & minerals out of the ice. With innovative air cooled technology, undercounter ice makers make tasteless, odorless, crystal clear ice cubes.
Manitowoc SM-50 undercounter ice machine
is perfect for home or office use, produces up to 53 pounds of ice daily & has a storage capacity of 25 pounds. Manitowoc SM-50 is self-contained, comes air cooled only and produces octagon shape ice cubes only.
Manitowoc SM-50
When purchasing an under counter ice cube maker, keep in mind that energy efficient and water efficient air cooled ice machines use much less water and energy than other cube ice machines.
Choose ice maker with easy access to all internal components for easy clean up.
Before you make your purchase calculate the amount of ice that you need. It is very important because it will help you save a lot of usable space. Please use Manitowoc ice machine sizing guide to estimate your needs. Depending on your needs you will want an ice maker that produces the sufficient amount of ice and stores enough to fulfill your needs. Dual drainage systems are also recommended to allow you to use the unit with the water drain or without the drain. Under counter ice machines featuring automatic overfill prevention is also recommended.
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by admin on February 18, 2009
Slime
Slime is a type of mold or fungus that growth on surfaces that are exposed to moisture and warm temperatures. If the moisture is not wiped clean and left alone or the machine is not sanitized properly and on time, you will then see mold build up in the wet, cool environment of your ice maker. Most times, slime will take on a light pink color if left untreated, the pink color will soon start changing colors, pink will turn to red, green, brown and even black strings of slime stretching from the panels inside the non commercial and commercial ice machines.
Slime causes the ice to have a taste, odor & change color. Serving contaminated ice may bring unnecessary problems to your food service establishment, such as loosing valuable customers, law suits… People with weak immune systems are at risk to illnesses passed on through the pathogens found in contaminated ice cubes. [click to continue…]
by admin on February 4, 2009
Water cooled ice machines use regular water to cool the machine, which is more effective way than air cooling, because it keeps the heat out of the building, but the water waste dramatically increases water bills. Water cooled ice machines use less energy than air cooling. However energy savings & effective water cooling never make up for the water & sewer costs. That’s why air cooled ice machines are more convenient pieces of commercial ice making equipment. [click to continue…]