Why Commercial Ice Machines Break Down

One piece of restaurant equipment that often breaks down more often than others is the commercial ice machine. While it's not used to make food, it is a crucial part of the restaurant business and one that often gets overlooked. When it comes to your commercial ice machine, a little attention can go a long way. Keep reading to learn about some of the common reasons commercial ice machines break down from your Missouri restaurant equipment repair specialists.

Cleaning Your Ice Machine 


Regular cleaning of your commercial ice machine is an essential part of preventative maintenance of your restaurant equipment. Not only does it support sanitation, but it also preserves the quality of your ice, increases machine performance and helps extend the life of your ice machine. Failing to regularly clean your commercial ice machine is one of the main causes of malfunction. If scale accumulates on a sensor or blocks a pump, your machine will not operate properly. If the condenser coil is clogged or becomes dirty, it can't properly remove the heat. When minerals deposit on the evaporator, the ice will not produce properly. This makes the ice machine run longer, decreases ice production and can cause other issues like a machine malfunction. By regularly cleaning all the components of  your ice machine, you can better prevent a break down from occurring.

Changing the Water Filter 


The water filter is what provides pure water to the machine to create the ice. Water filters remove minerals and other substances from the water. These substances, or contaminants, can affect both the taste and appearance of the ice produced. In addition, clean water will help your ice machine system run more efficiently. Mineral build up can clog the water lines, decreasing water flow and lowering production. Low water flow can even cause the evaporator to freeze up, completely halting production. Be sure to change your water filter at least every 6 months.

Regulating the Temperature 


Proper temperatures of both the air and the water associated with ice machines can affect production and cause a breakdown. High air temperatures cause ice machines to take longer to produce ice. At around 95 degrees, the ice machine will stop producing ice. In order to prevent this, it's important that your ice machine be setup in a cool place with great ventilation and air flow. The water temperature also affects ice production. Water over 90 degrees will take too long to freeze, which will trip the freeze cycle timer. In the event this happens, the ice machine will shut down to protect itself from further damage.

Caring for your commercial ice machine and cleaning it on a regular basis is the best way to prevent a total break down of your equipment. In fact, cleaning and routine maintenance is the best way to prevent a break down of all your restaurant equipment. When professional restaurant equipment maintenance in Missouri is needed, be sure to give us a call at 573-544-0456. Fast Fix LLC is your premier restaurant equipment service company in Western Illinois and Missouri.

Fast Fix LLC. Restaurant Equipment Service & Repair - 

One Call Does It All! 


Fast Fix LLC. Restaurant Services
3362 State Road JJ
Kingdom City, MO 65262

Columbia: 573-544-0456
St. Louis: 636-327-8349

Location: Auxvasse, MO 65231, USA

Comments

Post a Comment

Popular posts from this blog

The History of the Oven

Image
One piece of equipment crucial to pretty much any restaurant is the oven. Ovens have come a long way since ancient times. Before the first oven was invented, people had to cook over open fires. Today's ovens are energy efficient and temperature controlled. In today's blog, F ast Fix LLC is going to take you through the timeline of the evolution of the oven. The First Ovens The first oven recorded in history was invented in 1490. It was built in Alsace, France and was made entirely of brick and tile, including the flue. While there may have been others before this, the French oven is the first to be recorded. Simple ovens were used by the ancient Greeks for making bread and other baked goods. By the middle ages, taller brick and mortar hearths, often with chimneys were being built. Often times, the food to be cooked was hung over the flames in a large metal cauldron. Wood Burning Stoves After the first oven was created, inventors began working to make improvements t...
Read more

The History of Deep Fried Foods

Image
Deep fried foods are a typical menu item, especially in the fast food industry. Who doesn't love some crispy french fries to accompany their burger? From mozzarella sticks to onion rings, fried foods offer some of the best side dishes you can find. Who thought to drop food in hot oil to cook it though? Who invented the first deep-fryer, and when did they become a staple in the restaurant industry? Keep reading to learn more about the history of deep-fried foods from your favorite restaurant equipment repair company in Missouri . The History of Deep Fried Foods The process of deep-frying foods is said to have come about in the 5th millennium BC. The Egyptians that invented deep-frying during this time had no idea how it would change the culinary industry. Fried cakes were one of the first foods to be fried (think donuts). Other cultures began to follow suit. For our ancestors, frying food was a quick and easy way to prepare a meal. Deep frying was also a way of preserving foo...
Read more

Cleaning & Maintaining Your Salamander Broiler

Image
Many professional kitchens contain a salamander broiler. This piece of equipment is used for grilling and toasting, melting cheese and the browning of grain dishes. Unlike a traditional broiler, a salamander broiler has belts and grates that are constantly exposed to foods. Therefore, it's very important that this piece of equipment remain clean and well-maintained. Keep reading to learn how to properly clean and maintain this piece of commercial kitchen equipment. Cleaning Your Salamander Broiler  The main issues with not properly caring for your salamander broiler are the sanitation and health risks. Not only does this put your restaurant at risk of a health code violation, but you're also risking the safety of your customers. In addition, the equipment can smoke excessively if it's not kept clean of food remnants. Below are some tips for cleaning your salamander broiler: Be sure to cool the salamander broiler completely before attempting to clean it. This piece ...
Read more