Storage & Handling Equipment

Browse our articles on storage and handling equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more. 

THE Quarterly Product Knowledge Guide: Remote Ice Machines

Ice machines work by extracting heat from an evaporator plate and expelling it from the unit. Typically, air-cooled systems pump the heat out of the box into the kitchen, where it is cooled by air conditioning. Normally, when an operation needs to produce 1,000 pounds of ice or more per day, it is recommended that a remote ice machine be employed.

Consultant Q&A: Steve Waltz, senior associate/project manager, Cini-Little International Inc., Baltimore

FE&S: How have ice requirements impacted the industry?

SW: Ice makers are changing. Ice requirements for stadiums, and big events are looking to use mass producers. These venues require thousands of pounds of ice. Also, large cubes and specialty ice for high-end spirits are big. It’s how ice is evolving.

Cleaning & Maintaining Remote Ice Machines

A common misconception is that if a remote ice machine is working, it does not need maintenance. This is not the case.

Ice Cream/Gelato Freezers: Cleaning and Maintenance Tips

Here, John Orr, technical service manager, Refrigerated Specialist Inc. (RSI), Mesquite, Texas, provides tips on both cleaning and maintaining ice cream/gelato freezers.

Consultant Q&A with Marcin Zmiejko, associate principal at WC&P, Denver

FE&S: What is the main consideration when purchasing a slush/smoothie machine?

MZ: The menu is important since there are many different offerings. The preparation method, whether the beverage will be made from scratch or with mixes, and the amount of volume is also important. If there is high demand for these products, multiple machines with smoothie flavors already added are best. Also, the units that offer a base with Italian shaved ice with flavor added afterwards provide added flexibility since flavors can be added as often as needed to the base ice. Also, these units have refrigeration included.

Consultant Q&A with Brent Hall, vice president of operations and projects director, Clevenger Associates, Elma, Wash.

FE&S: What is the temperature difference among the various types of freezers?

BH: While an upright or walk-in freezer goes down to 32 degrees F, the blast freezers, also called ice cream/gelato freezers, have lower temperatures of -20 degrees F.

Product Knowledge Guide: Ice Cream/Gelato Freezers

Ice cream and gelato equipment includes batch freezers, which produce, freeze and dispense these desserts, as well as dipping cabinets, designed for displaying and serving frozen desserts.

Product Knowledge Guide: Slush/Smoothie Machines

Slush/smoothie machines have become more popular as an increasing number of operators recognize the profit potential of these beverages. Machines for creating smoothies and blended coffee beverages are now common in quick-service restaurants, while slushies remain a fixture in convenience stores.

Product Knowledge Guide: Mobile Bars

Mobile bars provide many of the same services as a built-in bar but with the flexibility of being mobile. Operators can pre-stock these portable units to ensure they are ready to go whenever necessary.

Consultant Q&A on Mobile Bars

Consultant Q&A on Mobile Bars with Tracy Taraski, manager of design services, The Bigelow Cos. Inc., Kansas City, Mo.

Cleaning and Maintaining Mobile Bars

Operators can maximize the service life of mobile bars by becoming familiar with the components and making daily inspections of its various parts. When a service agent does need to be involved, the operator should ask questions and observe the inspection and/or repairs. The agent should be able to give helpful maintenance tips and advice.

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