Very few end users understand the importance of cleaning and disinfecting their ice machines, storage bins and distributors. Many do not even see the ice as food. However, the quality and safety of all drinks are served, as well as durability and power consumption of the computer on a proper maintenance of this equipment depends.
The problem is that some entrepreneurs and technicians can not recognize the importance of how to properly perform this task and how to help customers maintain the quality of the ice is consumed. Many rush through cleaning and disinfecting machine at untrained personnel entry cost for customers to minimize. Actually, they do their clients a disservice not be effective to eliminate in the growth of deposits and the level of bacteria.
Here are some tips to make your business a good job cleaning the equipment can help and help to ensure food security for its customers.
WATER FILTER
Nothing is important that the water. By the machine Therefore, the analysis of the water conditions is to determine what kind of filtering is required. They have caused a change in the philosophy of the water filtration systems for outbreaks of Legionnaire last giardiasis and cryptosporidiosis and back to the ice machines. Note that the use of carbon filters, which are normally used for the removal of flavor and odor are not a good solution. ANSI / ASHRAE 188-2015, "Legionellosis: risk management of water systems for the building", the disinfectant says in the water supply can This means remain chlorine and chloramines must not be eliminated, and. Taste and smell carbon filter remove all disinfectant particles and cysts of parasites have not yet eliminated, and scale inhibitor should be added filters are available to achieve this - .. ask your
local providers.
Completely clean
If an ice machine cleaning, disassemble, soaking, and pass as many components as possible. Remove sanitize all ice and clean the storage tanks to. Cleaning the bottom of the machine, all the drain lines, and the outer side of the hopper or dispenser. disinfected with quaternary ammonia. Mix some in a spray bottle and spray all surfaces at the end of their service and let it dry by itself. Do not rinse. This will help prevent the growth of bacteria and biofilms. Each growth is in the sewer, garbage or areas to distribute the result in new growth in a much faster pace. Clean and rinse thoroughly.
CHEMICAL operation approved
Use only remove chemicals for the scale, which are approved by the manufacturer. Certain materials and finishes metal surface can be damaged by improper chemicals. Parts and plastic pipes can with strong chemicals, are optionally removed and cleaned. Always hot water when mixing chemicals, always mix the proposed force. Add cleaner will not help. The cleaning performance printer will not work. After 20-30 minutes of cleaning, the pH of the cleaning device in neutral is back and is more efficient.
Mix a new batch of clean and clean again if necessary. Never mix cleaning products together or add more to a mixed solution. Remember that, as with all chemicals, the safety data sheet (MSDS) guidelines follow for personal protective equipment and to be aware of how to deal with the exposure. Be prepared to clean up spills. chemical safety goggles and long gloves are a must.
cleaning Accessories
Nylon brushes, toothbrushes, soft polishing pads can all be used. Avoid using anything that could surface as scratch or damage any place that scratched or damaged scale and allow bacteria to hang a place and grow. For cleaning pipes and cracks special brush can be obtained. One source is your local music store - the trumpets used to clean brushes and horns can be used for cleaning pipes and drainage pipes.
Another way to remove dirt in the sewer is the adaptation of a poly pipe fittings pipe ¼ inch and put a length of 6 meters below the drain line to flow outward. This works well in the reach-in and walk-in and refrigeration systems. Remember, do not try sure to make these drains - they emptied completely prevent regrowth to ensure.
Alternative treatments
UV light, sachets of chlorine, ozone water purification and other technologies as standard equipment and accessories such as kits of original spare parts. These devices are designed to inhibit the growth of bacteria and biofilms, but usually do nothing to tartar. Many manufacturers have developed special plastics which inhibit microbial growth, so make sure that all backup devices are covered warranty. In most cases, with new machines that have antimicrobial plastics, usually no need to add something about the regular maintenance to keep it clean machines. The exceptions are where the yeast slurry is present, as in bakeries, sandwich shops and pizzerias. Please note that exposure beer causes increased growth of bacteria and increases the risk of contamination.
SCALE AND Nugget MACHINES
Flake ice Nugget and require special attention. It is more mineral deposits are held due to the general use of water source (as opposed to machine to pure water freezing). When brightness and chips work with machines, then the extrusion head, check to remove the surface of the plugs in the evaporator and check all the tolerances that lead the current of the drive motor correctly, and make, after cleaning.
CONTROL OF PRODUCTION OPERATION
Remember, the important thing is to provide customers with impeccable quality ice or contamination. an ice machine after cleaning it is a good idea to carry out a production test to ensure that the device is working properly. It is also a good idea to take pictures before and after as well.
To test the production of cuber, simply time begins, and weigh a batch of ice and record the temperature of the air, the condenser water inlet temperature. The conversion into a decimal number 1440 in time (the number of minutes over a 24 hour period) is divided (eg, 14 minutes and 30 seconds would be 14.5) and reach the number of cycles per day. Multiply this weight and will be for the entire production for a day. Compare this to the production by the manufacturer for the ambient temperature and water released (see box "Make sure that the air reaches the condenser.")
A nugget ice machine or flakes is even easier. Take the ice for 15 minutes and weighed. Multiply by four and then again compared to 24 and total production of 24 hours and then added with the manufacturer's specifications for ambient temperatures and water.
Following the correct operational check, a technician must be able to train customers in the proper use of the ice. not Remind them to lose the ice. Explain all stations of drinks and bar boxes to complete by the end of the night and early morning and the ice rake down later the machine to ensure working 24 hours a day. This will ensure maximum production, especially in high summer demand.
Ensure clean water filter in place, the team cleaned properly and regularly (usually every six months), and educate customers on how to maximize their ice machines, a company can exceptional service offer and help the headache " eliminate industrial customers. race on ice also allows a technician to ensure that customers receive quality drinks, also.
Sidebar: Tips Manufacturer
Some of the largest industrial ice machine manufacturer shared with new ideas and tips for ice maker to keep.
From Hoshizaki America Inc. Service - Department: "All ice machines require at least an annual cleaning and sanitation services - often when necessary, a good cleaning is a two - step process with clean and compatible disinfectant should be done according to the manufacturer's specifications.. "
Scott Bingham, Director of Product Marketing, Follet LLC , said the most important step in maintaining the ice machines, regular cleaning is carried out regularly. "When end users do not keep their machines, which can result in downtime," he said. "The most common symptoms of help Follett described almost always solved by asking the machine to clean. For entrepreneurs and technicians help prevent these problems with printing presses, the end users need and the importance of regular maintenance."
Jonathan Bailey, schoolteacher factory, Manitowoc Ice , divided two points.
"If it is difficult to clean the machine or disinfectant in the water bowl, an empty bottle of ketchup and jet hardening fill," said Bailey. "Always remember to wear safety glasses when it comes to chemicals."
Bailey also said mixture never own ice machine and hand sanitizer together as this make them ineffective.
Lester L. Tatum, Service - Manager at the national level, the Scotsman Ice - systems , had advice for proper diagnosis, when deformed cubes.
"Deformed cubes or small or large cubes can be caused by many factors," Tatum said. "For example, a grid is dirty evaporator can solve cubes and cause malformed problems. Could this lead to a misdiagnosis of the technical service and make unnecessary adjustments when liming bridge have resolved the problem."
Tatum has a six-point plan offered to treat misshapen cubes, taking into account the needs of the ice machine descaling not good offer diagnosis:
1. Run a few cycles and check the operating sequence;
2. Check to compare it the cycle (freezing and harvesting) and the manufacturer of the timesheet. Verify that the freezing unit ran max max or harvesting;
3. Check. The components in the gel and the harvest They are supplied by the operation of energy;
4. Check the pattern of ice in the evaporator and the ice outside the network released;
5. Check the air inlet temperature of the condenser and the inlet temperature of water. Inlet water limitations of most manufacturers are at least between 40 ° and 100 ° C, and this temperature considered in the length of the cycle times to be determined; and
6 meter only when all the mechanics have been checked, and the cause (s) of the root of the errors point to a problem with the cooling.
Sidebar: Make sure that - the ambient air reaches the condenser
Note that self-ice machines are often installed without sufficient clearance to allow air at room temperature to reach the condenser. AF ambient temperature 10 ° may result in a 10 percent production loss and can degrade in a hot environment. as high as measures air temperature of 125 ° input and the water temperature of 90 degrees remote machines summer ice in Texas temperatures. Educating customers 1,400 pound ice machine only 1,400 pounds per day with the normal ambient water temperature of 70 ° and 50 °.
Date Posted: 04/07/2016
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