Refrigeration, Storage & Handling

The frequency of cleaning depends on the quality of water going to the ice machine and the environment surrounding it. Periodically empty and clean ice storage bins, regardless of the ice machine cleaning schedule.

One of the biggest issues with blast chillers is that operators commonly underestimate these units’ complexity. Fortunately, with newer technology and control boards, these units have become easier to use than in the past. Still, chilling product in blast chillers is much different than simply placing food in a refrigeration unit. There needs to be an educational component for those working with this equipment about how food should be sized, shaped and packaged prior to the chilling process for optimum results and to ensure adherence to proper food safety protocol.

Ice machines produce ice for service in foodservice facilities, restaurants, bars and hotels, either in the back of the house or for customer self-service. The type of ice these units produce determines their classification. Ice types include cube, nugget or extruded and flake.

Drop-in wells hold hot or cold food, keeping it at required temperatures. Due to these units’ basic design, cleaning and maintenance are not as complicated as with other equipment.

The average service life of a blast chiller can vary, depending on use, environment and various other factors but most last between 5 and 10 years. Unlike refrigeration equipment, blast chillers are not designed for continuous operation and should be shut off when not in use.

Food wells consist of wet and dry units. The wet style utilizes water, has an insert pan to hold food and requires plumbing hookups and draining capabilities.