Ice-O-Matic

Top Commercial Ice Machines for Healthcare Facilities

In a healthcare facility, ice is used for specific tasks including post-operative use, dietary needs and treatment to reduce swelling and inflammation. For each of these tasks, ice needs to be readily available within an easy to use and easy to maintain unit. Let’s take a look at the best ice machines for healthcare facilities.

Residential Care, Hospitals and Doctor’s Offices: Countertop Nugget Ice Machine and Dispenser

For busy doctor’s offices or hallways within hospitals and residential care facilities, nothing beats the convenience of dependable countertop ice machines and dispensers. With this type of commercial ice machine within reach, medical staff can retrieve ice quickly and within close proximity to treatment areas.

Nugget ice is ideal for healthcare facilities as it is easy to chew, easy to mold and slow to melt, making it the best choice for dietary needs and ice packs. The dispenser mechanism speeds up the process for retrieving ice and minimizes the risk of cross-contamination. Ideally, healthcare facilities should look for countertop ice machine dispensers with touch-free controls. This type of control dispenses ice when a cup or other receptacle is sensed under the chute. Some dispensing ice machines are constructed with a built-in water dispenser as well.

Burkett Recommends: The Scotsman 260 Lb Air Cooled Nugget Style Wall Mount Ice Machine/Dispenser

Emergency Rooms and Laboratories: Undercounter Ice Machines

An Undercounter Ice Machine is a self-contained ice maker with an attached storage bin. This type of ice machine is designed to fit under countertop areas and provide quick access to ice without getting in the way of the fast-paced environment of an emergency room. Undercounter ice machines are also ideal for laboratories as they leave valuable countertop areas free for charts and documents.

Undercounter ice machines are available for every style of ice. However, flake, nugget and cube ice are most often used in ER’s and laboratory settings. Flake ice is perfect for sculpting into therapeutic ice molds, cube ice is very slow to melt and nugget ice offers a chewable texture for patients. When shopping for an undercounter ice machine, be sure to measure the total space available, which includes height, depth and width. Also, consider how the bin door opens.

Ice-O-Matic ICEU150HA Burkett Recommends: The Ice-O-Matic 185 Lb Self-Contained Half Cube Ice Machine

Physical Therapy and Sports Medicine: Flake Ice Machine and Bin Combination

Flake ice is perfect for filling or molding ice packs for therapeutic use. Shopping for a flake ice machine and a separate bin can be confusing and time-consuming. We suggest purchasing an ice machine and bin combination unit that is already matched up and ready to install. The full-size floor model combination units are perfect for physical therapy and sports medicine clinics as they provide a large volume of ice on a daily basis.

When shopping for a combination flake ice machine and storage bin unit, be sure to note the daily yield of ice produced as well as the bin’s total storage capacity.

Burkett Recommends: The Manitowoc 205 Lb Flake Ice Machine with Storage Bin

Find the right ice machine for your healthcare facility and keep your patients happy and healthy. With the right specifications in place, you can have a quiet, efficient and dependable ice machine for years to come.

Select the Right Type of Ice for Your Business

Who said ice has to be normal and plain? With today’s innovative Ice Machines, you can select a variety of different shapes, sizes, and textures of ice depending on your business’s specific needs. Please note, that while similar in type, different manufacturers have different names for their ice.

Full Dice/Cube… Ice cubes are hard, clear and “rhomboid” shaped. Full Dice/Cube Ice will melt slower than other types of ice, which

Manitowoc Indigo 560 lb Ice Machine, Air Cooled, Full Dice

makes it perfect for packed lunches, as well as drinks.

Half Dice/Cube…  This type of ice is hard, clear cubes with a unique “rhomboid” shape. As their name implies, they are half the size of Dice/Cube Ice. They are also the most popular form of ice, with nearly 70% of all businesses utilizing them.

Scotsman 455 lb. Ice Machine, Nugget

Nugget/Pearl…  Nugget/Pearl Ice is the preferred type of ice for hospitals since they are easy to chew but hard enough to dispense without hand scooping. They also work well in mixed drinks. Restaurants should also consider using Nugget/Pearl Ice because they cost substantially less to make than Dice/Cube Ice.

 

Flake… Flake Ice are small and soft with 73% ice to water ratio. Perfect for presentation, businesses that use buffet cases or tables to display salads, seafood, produce,  and other delicate products will love Flake Ice since they will not bruise the product. You can also use scoop Flake Ice into drinks. Another unique use of Flake Ice is to use it at bakeries to chill extremely hot dough quickly.

Tubular… Tubular Ice is more of a designer ice that one would find in cocktail and tropical drinks at resorts. They have a cylindrical soft texture, making them excellent for cooling.

  • Manitowoc RN Modular Series

Crushed…  Dice or Half-Dice cubes are crushed into small pieces using an Ice Machine and a beverage dispenser equipped with an ice crusher. Only Manitowoc makes this type of machine. Perfect for slushie drinks.

  • Manitowoc ice machine and a Servend beverage dispenser equipped with icepic.

Ice-O-Matic 84lb Ice Machine, Air Cooled, Gourmet Style

Gourmet… Gourmet Ice is hard, clear, individual ice cubes with an octagon shape. Because of its clarity, they are often used in upscale establishments to chill high-end liquor, alcohol, and mixed drinks.

Commerical Ice Machine Maintenance

Ice Machines are an integral piece of equipment for any restaurant, bar, concession stand, or cafeteria. Mixed drinks, smoothies, to chill water and sodas, and to keep fresh food cold, a restaurant without ice would definitely be in trouble. Follow these simple maintenance tips to ensure your Ice Machine doesn’t stop working when you need it most. Remember to always refer to your Instruction Manual for specific maintenance tips for your machine.

Change Your Water Filter! Change your water filter every 6 months or when the filter gauge indicates a replacement is necessary.  Some manufacturers even extend warranties if the correct filter is used.

Clean It! Running a restaurant is time-consuming and exhausting. Unfortunately cleaning equipment regularly and thoroughly is often put off or completely overlooked (YIKES!). A dirty Ice Machine will not release ice, produce poor quality ice, and will be slow to harvest. Don’t fall into this trap.

    • Interior Cleaning: Clean every 6 months to remove lime scale and other mineral deposit using the manufacturers recommended cleaning solution. Turn the machine off overnight before cleaning so that ice can melt. Remove ice bins and trays and clean with soft metal brush. You can run them through the dishwasher as well. Clean and sanitize inside of machine. After cleaning process, turn the ice machine on, and allow it to run for a full freezing cycle, throw out ice batch made during that cycle and then resume using the ice machine as normal.
    • Air-Cooled Condenser: A dirty air-cooled condenser will restrict airflow that will reduce ice production and shorten the components life. Clean the condenser at least every 6 months by blowing compressed air through the condenser from the inside.
    • Water-Cooled Condenser: Cleaning generally requires special pumps and cleaning solutions that must be performed by a qualified maintenance or service personnel.

**Condenser fins are sharp, use care when cleaning them. If you are cleaning the condenser fan blades with water, cover the fan motor to prevent water damage.

Sanitize! Algae growth and slime are two things you do not want to find in your Ice Machine. Remove all ice and sanitize with a solution of one ounce nickel-safe sanitize to up to four gallons of water. Rinse all sanitized surfaces with clean water.
*Never mix Cleaner and Sanitizer solutions as this is a violation of Federal Law.
*Always wear rubber gloves for cleaning and sanitizing.

Antimicrobial Protection While newer machines have built-in antimicrobial protection, an anti-microbial stick or pouch will keep older Ice Machines slime and alga free. Replace every 2-3 months.

Contact Burkett Restaurant Equipment to discuss options to troubleshoot your issue and get your ice machine back up and running!

(Click on Images for Product Details)

10 Tips to Ensure You’re Purchasing the Right Restaurant Equipment

It’s a restaurateurs worst nightmare. You’ve spent months (perhaps years) preparing for your grand opening. You’ve selected the theme of your restaurant,  picked the perfect location for success, and created a killer menu. While these are all vital steps in opening a restaurant, many owners overlook the importance of selecting the correct equipment. This oversight can lead to failed inspections and delays in your opening.  Here are 10 ways to make sure that you do not fall into this situation.

1- Talk to Your Local Health Inspector! Have a firm understanding of  the laws in your area and purchase accordingly. “Customers always ask if a particular item needs to be under a hood- they shouldn’t be asking us. They need to ask their local health inspector because it depends on where they are located and what specific health laws need to be obeyed.” – Felicia Mysinger, Bi-lingual Sales Consultant.

2- Talk to a Consultant! By communicating your needs and your business specifications your Consultant will verify that the equipment is the correct size and has the correct connection requirements. You may know what you WANT, but do you know what you NEED? That’s where a Consultant will come in and walk you through the steps to ensure a perfect transaction.

3- Follow the Instructions! If the instructions say “Professional Installation is Required” please heed this. So often we find out that equipment has been damaged making the warranty void because an owner thinks they can save a few dollars by installing the equipment themselves. (This also means do not hire an unlicensed handy man!)

4- Consider Your Usage!  While sometimes a lower priced product is just a lower price product, often it is a light duty piece of equipment that was never intended to withstand the rigors of a demanding restaurant kitchen. A product that may be a bit more expensive, on the other hand will generally be of comprised of better quality components and offer longer warranties. Know your usage and purchase accordingly.

5- Inspect Your Delivery! Would you take possession of a car without inspecting it for damages first? Of course not! We hope you’re doing the same when you accept a True® Refrigerator from a freight company. It is extremely important that you OPEN THE PACKAGE and inspect the product for package- don’t just inspect the outside of it. According to the policies of many carriers, once you sign for your shipment you are releasing them from all liability pertaining to the delivery of the package. So PAY ATTENTION and don’t feel rushed by the deliverer to just sign off without inspecting first. You can also ask your Consultant about insuring your shipment that will protect you from concealed damage (damages that you cannot see but occur as a result of the shipping)

6- Know Your Utility Requirements– Electric, Gas or Propane! Before you order a Range or Walk-In Cooler, ask your building contractor what voltage and phase your building has. It may seem like common sense, but you’d be surprised how often we get asked “Should I purchase a gas or electric unit?” The right question though is- “Does your building have a gas or electric supply?”

7- Understand the Function of the Equipment! An ice bin is not the same as an ice machine. The former holds ice and the latter makes ice. It’s small assumptions like this that can cost a restaurateur big bucks in the long run, so read the product description and ask your Consultant for more information if you are still unsure. Make sure the product is capable of holding the necessary capacity. Remember, it is always better that the equipment has a larger capacity than a smaller one.

8- To Warranty or Not to Warranty! Warranties are important but do not assume that anything that can go wrong with a product will be covered. Read the fine print, follow instructions, and take the proper steps to ensure that if there is a problem with your product it can be covered by the warranty. Generally a manufacture offers a one-year warranty but you can upgrade to a long-term one that will cover the product for up to 5 years.

9- SPACE! Please review the spec sheet and measure the space where you will place the product. A fraction of an inch is all it takes to keep it from perfectly fitting. Another thing to consider is, do you have room for the equipment? You may want a new Espresso Machine for your Italian Bistro, but where will it go? You can do one of two things: Pick a product then designate a space for it OR Designate a space and then pick out a product that will fit.

10- Accessories! Accessories! Accessories! What accessories will you need to optimize the functionality of the equipment. For example when purchasing a griddle, you should also purchase a Nemco Grill Scrapper to help you clean it. It is a very large scrapper and therefore will cover a larger surface area than your standard grill scrapers. This simple accessory will give you a quicker turn over and therefore allowing you to make more money!  If you are purchasing a new Fryer, it is also recommended that you purchase a new gas hose to go with it. Specifically a “quick disconnect.” It is a simple accessory that is preferred by health inspectors in order to improve the functionality and cleanliness of the product.

We  hope you will consider these 10 factors before purchasing restaurant equipment. They should help mitigate the risks of having to make a product exchange or return. After all, the last thing you want is to delay your opening because you need to reconfigure your kitchen.

Did we miss any important tips? Don’t keep them to yourself! Share your comments below please!

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