Bars and Restaurants have been closed or have been operating on a lower capacity. To get your machines and your staff up to speed, we have gathered the most important info for ice maker operators.
Clean parts, clean ice.
If you want to re-start your Ice Maker after a longer downtime, there are some simple steps you can follow to make sure, that the inner parts of your machine are absolutely clean and ready to produce perfect Hoshizaki ice. The goal is to flush the inner workings as well as getting rid of all excess water that might have been trapped inside. Making sure that all remaining water is flushed is an important step to prevent contamination and machine defects. If you want to get started with the cleaning process, make sure to follow the easy step-by-step guide for re-starting Hoshizaki ice makers.
Hygiene and food safety should not be left to chance and should follow professional guidelines.
To help you build your own clean-ice-routine, we have put together the most important Dos and Don’s when handling your ice and your ice accessories. These guidelines are based on the
EU Rules regarding Food Hygiene, which cover all stages of the production, processing, distribution, and placing on the market of food intended for human consumption.
It is clear that running a foodservice 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. Easy Clean = Thorough Clean
It is clear that running a foodservice operation comes with meticulous cleaning routines, an often-underestimated time factor. Food service professionals will not get around doing some cleaning work. When sourcing new ice makers, it makes sense to check if the machine comes with design extras for easy cleaning and maintenance, which facilitate food safety and hygiene on all levels. Read here how smart ice makers help you to stay on track of your cleaning routines