Getting a new ice maker?
Although not always recognized as such, ice is actually a food item, and the ice maker that produces ice is considered a food production machine. This is why not only functionality features should be in focus. It is recommended to source products that are designed to minimize contamination hazards. Poorly made, stored, or handled ice can potentially become a source of contamination and subsequent spread of pathogens.
Air and water are the biggest potential risk factors for sanity ice production, storage, and handling.
This is why it is imperative to protect as far a possible against the harmful effects of both.
But fortunately, are plenty of ways to minimize these risk factors on different levels, for example when
- Sourcing food safe equipment
- Positioning of ice maker in food safe environment
- Cleaning Routines and Maintenance
- Educating Staff on Clean Ice Handling
- Planning Downtime and Restart maintenance
Sourcing a food safe ice maker
It is clear that running a food service operation comes with meticulous cleaning routines, an often-underestimated time factor. When sourcing new ice makers, it makes sense to check if the machine comes with design extras for food safety and hygiene. Look out for specific features that help you save time while polishing your clean routine.
DON’T BREAK YOUR BACK
- An ergonomically designed ice bin with all areas easily accessible helps to carry out thorough cleaning routines while maintaining a healthy working position
- Make sure the air filters are removable and comfortably accessible
An ice maker should be easy to clean. Additional features that help you to create smooth cleaning and maintenance routines are big helpers for staying on top of your food-safe ice production, as well as storage and handling.
- Ice makers with rinse and flush cycle between ice production are smart features to clean the ice and avoid mineral buildup
- Look for machines with preventative maintenance programs
- The ice maker should have a tight-fitting door with a gasket or seal
- Look out for interior surfaces with smooth joints and rounded corners. Every crack or crevice will trap residue and become a contamination risk