I’ll Clean The Ice Machine…. Tomorrow

Tuesday, January 27th, 2015

manitowoc_qm_45aSome of the most overlooked items in the kitchen are the spaces in the ice machine that we cannot see. Bacteria in an ice machine can cause the production of a biofilm. In turn, that biofilm causes visible mold. Even in the cold section of the ice machine, bacteria can survive. That bacterial can secrete a film and as that film increases, it gets harder and harder to remove.

I’ve been in the foodservice equipment business for almost 20 years. In that time, I’ve seen some scary things on-site. I’ve even closed a few establishments for the day as a means to reclaim the cleanliness of the facility. I have sold thousands of ice machines and have seen thousands more. I know that cleaning the ice machine thoroughly is inconvenient. If you have a 24/7 facility, you can’t do without a constant flow of ice from your machine. Regardless, you will lose ice production unexpectedly if the machine becomes so dirty it can’t function!

The ice machines of today have come a long way. Machines like those by Scotsman and Manitowoc provide on-board cleaning functions to help disinfect the ice machine. Add-on items like Manitowoc’s LuminIce Growth Inhibitor® keep your machine in top working order in a high-yeast environment (think bakeries) and the i-AuCS is an optional automatic cleaning system. Keep in mind, this won’t replace a periodic deep clean, but it will make them easier and less frequent.  Scotsman’s Prodigy Ice Machine line and water filtration systems come built with AquaArmor®, an antimicrobial compound that is molded onto key components of the ice machine to protect against bacterial growth. Filtration of the water coming into the machine can also help in keeping the machine running safe and efficiently. (more…)

Undercounter Ice Machines  

Friday, January 23rd, 2015

Short-Order_Undercounter-IceIce is serious business, whether you’re serving fountain drinks or adult beverages. Without a constant, consistent supply of good ice, you can’t keep your customers refreshed. Maybe you have a large ice machine that is inconveniently placed and are looking for something to have on-hand while serving. Undercounter ice machines are designed to fit below a counter to maximize your kitchen’s space while still producing a serious amount of ice. Thinking about upping your ice game? Here are a few things to consider about undercounter ice machines.

How much ice do you use?

Ice machines use a measurement of pounds of ice per day. It’s good to know your range of ice usage on a 24-hour basis to know what capacity you are looking for. This is also important because while your ice machine is making an amount of ice per day, the bin holds a lesser amount (for example, the Manitowoc Ice Machine UD-0310W produces 271 lbs. daily and has a 100-lb. bin). If the ice bin fills, the machine will stop making ice, and if you use all of that at once, you’re starting from scratch. Keep note of how much you use on a day-to-day basis to find what size storage bin and commercial icemaker you need.

Consider dimensions

Before you pick out your perfect ice machine, think about where you would like to put it and make sure your icemaker will fit. Most are between 34 and 39 inches in height and vary in width and depth.

Types of ice

You’ll find that there are three types that commercial ice machines make: cubes, flakes and nuggets. Cubes are measured in “dice” size, usually with the option of “half dice” or “whole dice.” These are the most popular types of machines purchased.

With flakes, the machines produce small, hard bits of ice that mold to any shape, making it great for salad bars. Flakes also have a low production cost.

Nuggets are small, soft, chewable pieces of ice that are great for carbonated beverages and making blended beverages. This type of ice does tend to melt and stick together in a dispenser, so make sure you get an appropriate agitator kit.

Nothing is better than an ice cold drink on a hot day. Find the perfect undercounter ice machine for your business at ShortOrder.com!

Can you make GREEN by going green?

Tuesday, January 13th, 2015

Garden on the RoofIn his recent article on FastCasual.com, Ed Zimmerman asks the question that seems to be on everyone’s mind these days: “Is your restaurant green?” According to a recent survey among consumers regarding food trends, environmental sustainability ranked first!
The reasons to “go green” are numerous. It’s responsible, it shows you care about your community, but now you can add customer interest to the list – which means it’s profitable.

How can you go green?

Shop local. Locally sourced food is a growing trend and local farmers are more than happy to work with you. Develop monthly specials based on season. Don’t be afraid of adding it to the “featured menu,” even if there’s not a ton of product. If you run out for the night, it will increase the demand on future nights!

Source green foods. There are so many options! Chefs can now find green options year-round, even fruits and vegetables, pasta, cheese, wine and more. (more…)

Time to Buy a New Ice Machine? What to Look for

Tuesday, September 30th, 2014

Two Different Ice MachinesIce machines are one of the ‘grunts’ of the kitchen, constantly in use and long-suffering. It is easy to just keeping using yours until it breaks down and you have to buy a new one. But how do you deal with the sudden lack of ice? Is there a better way to handle the switch?

Signs You Need a New Ice Machine

Ice machines seem simple enough on the surface – their main function after all is to make ice. But there are a surprising number of factors to consider when deciding whether or not to upgrade:

  • Energy efficiency gets better the newer your machine. In some cases, the cost of upgrading might be made up within a couple of years of energy savings, which makes it nearly a no-brainer.
  • Sheer volume might inspire you to upgrade if your old machine just can’t keep up with your customers’ needs.
  • Cubic footage is always at a premium in a commercial kitchen, and finding out that there’s a machine that makes the same amount of ice in half the space is huge.
  • Types of ice vary a surprising amount, and if you find that a new twist to your menu or prep process means suddenly you need more crushed than cubes or flake than blocks, a new machine can be the only answer.
  • Maintenance schedules are the final and most common reason why an ice machine gets replaced; when you reach a point where predicted maintenance costs outstrip new machine costs, the choice is obvious.

(more…)

Get Ready for Kickoff: The Necessary Restaurant Equipment for Football Season

Tuesday, September 2nd, 2014

Tailgating Football FansFootball Season starts September 4th — is your restaurant ready? The football crowd has its own dynamic and its own wants and needs; if your restaurant equipment is not up to the demands they are going to place on it, you may be leaving money on the table. So what exactly do you need?

Fryers

There is nothing the football crowd loves more than deep-fried food. Hot wings, chicken fingers, onion rings, french fries, and mozzarella sticks; these should all be a snap for your kitchen to pump out when the guys arrive for their ritual of beer and carb-coated snacks dipped in boiling oil. Fryers should be easy to access and well-maintained, because they are going to be seeing a lot of use this season.

Kegerators

Did we mention beer? There’s a good reason for that; it’s always been popular among the football crowd. This season, it’s going to get cranked up another notch as craft beers become the standard in many places from the Pacific Northwest to the Alamo. Kegerators combine the fresh-from-the-fridge taste of a bottle with the direct-to-the-mug convenience of draught — be sure you’re equipped.  (more…)

Another Ice-O-Matic Ice Machine Joins the Energy Star Family

Tuesday, July 15th, 2014

Iceomatc_ICEU220HAThe folks at Ice-O-Matic, makers of marvelous ice machines and dispensers, have outdone themselves yet again on the energy efficiency front. The Ice-O-Matic brand already has plenty of ice machines that are Energy Star-approved, and has recently added another to the lineup: the ICEU226A. This space-saving, ice-making beauty saves as much or more energy than its counterpart ice machines of the same capacity. In addition to its superior energy-saving capabilities, the ICEU226A has a production rate of up to 251 pounds of ice per day, interior anti-microbial protection, and an anti-corrosion stainless steel exterior. No wonder Energy Star gave it the seal of approval. (more…)

Lean, Green Manitowoc Machines Get 2014 ENERGY STAR® Partner of the Year – Sustained Excellence Award

Monday, April 14th, 2014

Energy-Star-Manitowoc-id-0452We have good news for all of you environmentally-conscious restaurateurs: Manitowoc Foodservice was recently named by the EPA as 2014 ENERGY STAR® Partner of the Year and given the Sustained Excellence Award. Yes indeed, one of our very favorite ice machine manufacturers has been recognized for its continuing concern for the environment and dedication to excellent equipment. Manitowoc, known for its superior kitchen equipment and ice makers, has consistently exhibited a commitment to environmental protection and energy efficiency while producing quality products. Manitowoc has been an ENERGY STAR Partner since 2001, with an ENERGY STAR portfolio comprised of 556 products, some of which are the Manitowoc ice machines we carry here at ShortOrder.

(more…)

Go ‘Beyond the Cube’ with Ice-O-Matic Portal for a New Experience

Wednesday, March 19th, 2014

ice cubesAre you usually indifferent to which commercial ice machines you use at your restaurant? We understand that when shopping for new commercial kitchen appliances, your purchase is usually highly influenced by price and product quality; so what if there was a commercial ice machine company that went the extra mile to show you that it cares about the lives that its products touch? Would that determination to connect to you and your business change the way you felt about that brand and its machines?

Ice-O-Matic, an ice machine and ice dispenser manufacturer, wanted to provide restaurant management and owners something tangible that clearly showed its dedication to the restaurant industry. The result is the Beyond the Cube portal. When entering this portal, you can instantly see that the main purpose of it is to serve others, not itself.

(more…)

Unruly Ice Machines? 5 Common Ice Machine Problems and How to Fix Them

Tuesday, January 21st, 2014

Unruly Ice Machines? 5 Common Ice Machine Problems and How to Fix ThemSometimes ice machines just won’t cooperate. Whether you have too much ice or too little, a leaky unit, or a loud ice maker, ice machine malfunctions can throw a real wrench in the works at your establishment. But don’t worry—ShortOrder is here to help you troubleshoot. Once you’ve checked the obvious culprits (like the ice machine’s indicator lights and power supply) it’s time to take a closer look at the issue. Here are our tips for the top 5 common ice machine problems and how to fix them.

1. Combating Ice Machine Slime

Without proper maintenance, ice machine slime is a common problem among ice machine owners. This slime that accumulates inside the machine is a type of mold or fungus that forms when surfaces that are constantly covered with water droplets are exposed to warm temperatures. The result is a pinkish slime that can eventually become red, green, brown or black, coating your ice and lending it an unpleasant taste and smell. To prevent ice machine slime, wipe down and sanitize your ice machines regularly. To combat existing slime, use quaternary ammonium chloride (QAC). This will eliminate the slime and prevent it from reforming for a period of time after its application. If the mold is in your water lines, hoses, or fittings, however, you may need to get them replaced altogether.

(more…)

The Numbers Are In! Drink Trend Forecast for 2014

Friday, January 3rd, 2014

The Numbers Are In! Drink Trend Forecast for 2014Ladies and gentlemen, start your ice machines! The predictions for 2014 drink trends are in, and trends are surfacing in on-premise sales, new flavor profiles, and fancy additions to cocktails. Some of the drink trends of 2013 are carrying over into the new year, but many brand new ones are surfacing as well. We’re certain that restaurants’ ice machines will be plenty busy this year as they adjust for the changing beverage scene.

Want to know more? Here are 6 of the top beverage trends to expect in 2014. Ready, set, sip!

1.  Premium alcohol beverages are on the rise according to Technomic’s 2013 BarTAB report. Technomic also anticipates continued dollar growth in premium adult beverages during 2014. While conscious of a slow economy, consumers seem to be drinking on-premise less, but spending more—not unlike “the ‘drinking less, but drinking better’ trend of the early 1990s” said Eric Schmidt, Technomic’s director of research. Top contenders to pair your ice machines’ ice with include Irish whiskey, single-malt scotch, and imported vodka.

(more…)

Short Order | What's Cookin'

A Restaurant Equipment Blog for the Enhanced Professional Kitchen

View ShortOrder's Product Lines

Gen2
Gen2
Luxor
Luxor
Nemco
Nemco
Vulcan
Vulcan Ranges
Scotsman
Scotsman Ice Machines

Low Price Guarantee

ShortOrder.com is committed to being the low price leader. Not only will we meet, but we'll beat any legitimate advertised price from a competing food service equipment dealer for any item in our inventory. We will gladly refund 110% of the difference on an identical item from another dealer (including all freight charges.) Contact us at 800-211-0282 if you feel you have located an item that is priced lower than ShortOrder.com.

We beat any price

PRODUCT CATEGORIES