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In the foodservice industry ice comes in three main forms: cubed, including small and medium versions; flake and nugget ice, which are small bits of ice completely different from their cubed siblings; and various other shapes that vary by manufacturer. Some ice machines form other cube types, including gourmet square cubes, octagon and crushed.
Walk-in refrigerators and freezers are available in virtually any shape and size. These units can be as small as 15 cubic feet and as large as 400,000 square feet. Multilevel walk-ins also are available. Coolers are more likely to be larger than freezers.
The reach-in category encompasses refrigerators and freezers but also includes pass-thrus, roll-ins and even under counter units. Refrigerators keep food temperatures at between 36 degrees F and 38 degrees F, while freezers hold food between -10 degrees F and 0 degrees F. Foodservice operators can also choose combination refrigerator-freezers that feature separate temperature readouts.
Part of the reach-in category, roll-in refrigerators provide enhanced versatility in the kitchen. In most cases, these units are designed to accommodate carts containing food pans.
Using a blast chiller represents one of the safest ways to quickly reduce the temperature of hot food. That's because blast chillers pull down the temperature of hot food from 160 degrees F to 38 degrees F in 90 minutes or less.
Most foodservice operators struggle with correlating menu size with storage areas. The fact that kitchen layouts vary and extra space typically comes at a premium only makes this more challenging.
Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
It's a cold, hard fact: specifying the right ice machine requires careful consideration of a number of critical factors ranging from service style to menu to peak demand periods to space available for the unit.