Fast Fix LLC.

Restaurants and commercial kitchens all find that having an ice machine is essential. Your customers and diners will expect to have ice in their drinks, and it can also be important if you make any style of blended beverage. There has been a lot of hype about commercial ice machines in the past few months, and we’ve covered topics that explain how you can clean your machine in past blogs. Today, we want to talk to you about things you should consider as you are purchasing your new or replacement ice machine. What Is the Output? One of the most important questions to consider is how many pounds of ice will the machine put out in 24 hours. You will also want to know how much you will use in that time period. Your requirements for ice should be carefully planned out before you buy this piece of equipment. Restaurants will generally need a pound and a half of ice per person, while hotels use around five pounds of ice per occupied room. Ice Style Did you know that this would be i...

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...