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 important piece of equipment in most commercial kitchens is the ice machine. You don't want to be serving your customers warm drinks, and if smoothies or iced coffees are your specialty, you're going to need lots of ice. This piece of equipment is also one of the most abused in restaurants, especially bars. Today's blog from your favorite Missouri restaurant equipment repair company discusses a few do's and don'ts for your commercial ice machine. Keep it working in tip-top shape by following these tips. Commerical Ice Machine Do's  1. DO Adjust Production When Needed.  One of the easiest ways to increase the life of your ice machine is to monitor production and adjust it when needed. You'll likely need more ice in the hot summer months than you will during the cold winter season. By predicting how much ice you will need and adjusting the production, you'll save on energy costs throughout the year. Another thing to consider is only having it...