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“Like everything else on your menu, your ice will be ingested by your customers.”  So surely the ice is of high quality, and the ice machine is kept sanitary and clean, right?  Unfortunately, the sanitation and water filter replacement done as a part of ice machine preventative maintenance is commonly “out of sight, out of mind.”

There are three basic steps to maintaining your commercial ice machine, which have three basic outcomes on your equipment – stay cleaner, run better and last longer. 

  1. Clean/De-Scale
  2. Replace Water Filters
  3. ...

When a customer goes to a restaurant, what’s the first thing that happens after they are seated?  In most cases, they are given a glass of ice water.  Smelly, cloudy or poor-tasting ice can have a negative impact on the customer’s experience. 

In every food code in the U.S. and Canada, ice is defined as a “food.”  That means the water used to make the ice must be from a safe source, and bagged ice companies must follow good manufacturing practices, packaging and storage procedures. If not, the ice...

Steam cooking is currently the most efficient method of cooking. Steamers and combi ovens work by transferring the heat created when water is boiled to the food. Steaming is fast, and the food retains its color and nutrients more effectively.

In steam cooking, the water can make all the difference. When water is instantly vaporized like in a Flash steamer, or rapidly turned to steam in a steam generator, all the dissolved solids that were in that water are going to come out and settle in the steamer.  If the water is high in calcium and magnesium...

For many restaurants, ice machines may be one of the largest expenditures in your budget. It is critical to select the proper commercial ice machine that will keep up with demand without creating a surplus of ice. Equally important, the proper water filter should be specified at the same time to maximize your investment in this critical piece of equipment.

Commercial ice machine manufacturers rate their machines based on...

Kees van der Westen’s machines — “chrome goddesses whose bodies evoke the lines of classic midcentury American automobiles” — have gained a cult following among coffee connoisseurs.

They’re also among the most expensive on the market, purchased primarily by cafes and espresso bars. Van der Westen’s smallest, least-costly model, the Speedster, retails for about $8,800, while his largest, the Spirit, goes for $20,000.

Some manufacturers are cashing in on a trend in commercial-quality espresso at home, including Seattle-based La Marzocco International, whose GS/3 has found a...

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