by: Robert Deans
For anyone who is providing drinks in the catering business, an ice maker can be
an indispensable piece of equipment. It
takes away the need for staff collecting bags of ice from the freezer or the
cellar - essentially an ice maker increases the
efficiency of your employees. These days ice makers come in a assortment of
different sizes from the big stand alone units
that produce masses of ice for large commercial ventures to the more modest
table top designs which can be perfect for cafes,
small pubs and bars. It is important that you calculate how much space you have
to allocate for an ice machine - even larger
locations may find that it is preferable to have a number of more compact
machines than one big standalone unit that is
tucked away from your main serving areas.
Today's ice makers are very sophisticated - once the water is pumped into the
machine it is frozen and then formed into the
shape, or crushed. Once this process is finished the ice goes into the main
storage unit where both you and your staff should
be able to access the ice. You won't ever need to bother about not having enough
ice again due to the fact that most machines
now have a sensor built in that will not allow the ice to drop below a
particular level - ensuring you have a continuous flow
of ice for your customers on those hot summer days.
When you have decided that your business requires an ice machine. The first
thing to consider will be space:
·Do you have sufficient space in the service area - should it be table top or
under counter
·What design to decide on - if your ice machine will be visible, you will be
looking for something to to match with the other
fixtures
And above all:
·Is there a source of cold water and drainage?
This is essential, otherwise the machine will be unable to perform properly-and
won't be of any benefit to you. So that you
can reduce any backflow of water, make sure there is a space of roughly an inch
between the drain line and the drain within
the floor.
A number of other things to take into account:
·To avoid any health and safety issues arisng from wet, slippery floors a stand
alone machine ought to be in a recessed floor
·Plumbing of the machine should be carried out by a qualified professional
Last of all, deciding on the type of ice best suited for your business! Here are
some of the choices available:
·Half cube - preferred by pubs and bars because they are suitable for any sized
glass
·Nugget ice - you tend to find this type in places serving mainly soft and fizzy
drinks
·Round ice - this is a popular choice with the more 'trendy' bars
·Crushed ice - this is mainly used by venues that focus on cocktails
If you can satisfy these needs then an ice maker could be very good for your
organization or business. It makes perfect
business sense - more effective staff and happy customers.
About The Author
This article was written on behalf of the Catering Equipment Company, UK
suppliers of Hoshizaki Ice Makers and Commercial
Chest Freezers. for more information, please visit
www.cateringequipmentcompany.co.uk
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_2782.shtml
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