Friends in Small Places

New ice machines offer cleaner, quieter production - even in cramped quarters

By Allison Perlik, Senior Editor -- Restaurants & Institutions, 4/15/2003

Small kitchens demand special consideration, especially when it comes to equipment. Quick-service restaurants, convenience stores and other compact operations constantly are challenged to find the best ways to maximize space and improve overall working efficiency.

Fortunately for foodservice operators, today’s ice creation and storage technology offers simple solutions to three common concerns: sound, space and sanitation.

THE SOUND OF SILENCE
When square footage is tight, kitchens can become loud and crowded. To reduce back-of-house noise and improve working conditions, operators may select specific types of machines to create and store the ice they need.

One manufacturer offers machines that use heat-absorbing vapor drawn from their receivers rather than relying on hot gas from the compressor to harvest the ice. This allows the compressor to be placed on the building’s roof rather than inside the equipment, taking the noise created by operation outside. The receiver is placed on the roof as well, so nearly all sources of internal noise and emitted heat are removed.

In addition, any element of the machines that may require servicing or maintenance is located in front, so it can be done without moving the equipment.

“There’s no room to do anything in drive-thrus [and other small areas], so front accessibility is key,” says Garth Pearson, product manager for a Vernon Hills, Ill.-based manufacturer. “It helps not just for service but for cleaning as well, since you don’t have to move the machine to sanitize the dispenser.”

CLEAN AND CLEAR
While sanitation may not be the first topic that comes to mind when selecting an ice machine, it is an important factor to consider. The cold, wet environment inside such equipment offers an attractive breeding ground for mold and bacteria.

Mark Eagleton, vice president of operations for restaurant franchising company The Bailey Co. in Golden, Colo., remembers a “slimy fungus” that used to develop in his ice machines over time. Today, his 68 Arby’s and two Good Times restaurants don’t have that problem.

Eagleton’s ice-making equipment now includes an anti-microbial built into the plastic components that come in contact with the water. The system prevents slime, mold and bacteria from growing on the surfaces of the machine.

“I used to have to clean my ice machines once a quarter with special cleaners and agents to sanitize them,” he says. “This machine doesn’t get that kind of buildup.”

His current machines also create a higher-quality, cleaner ice that tastes better, Eagleton says, noting that a water filtration system likely contributes to this benefit.

SLIM FIT
Another option available on the ice machines Eagleton uses helps save valuable square footage: top air discharge.

“Ice machines only work efficiently if they have good airflow,” says Ed Jennings, director of marketing for a Denver-based manufacturer.

Most products release air from the sides, requiring users to place them far enough away from other equipment to allow for good airflow. The top air discharge feature prevents such restrictions.

“These machines can be placed right against a wall or close to it,” Eagleton says. “I used to have to provide space around the machine where air could circulate. That takes up valuable real estate. Top discharge has made a world of difference in my ability to use space more efficiently.”