REFRIGERATION AND ICE MAKERS
about unhygienic ice being served to consum- ers have underlined the importance of training. Manufacturers are helping in a variety of
ways, for example, by creating ‘how to’ videos that can be easily accessed online, and devel- oping tools such as protective scoops that help prevent contamination.
SUSTAINABILITY TIPS ● Drawers work well in refrigeration – there is less loss of cold air when you open a drawer compared to a door.
● Choose hydrocarbon (natural) refrigerant for lowest energy use and the least impact on global warming.
● Ensure the refrigerator you are investing in is the appropriate Climate Class for the ambient temperatures of your kitchen.
● If your chosen product is covered by the Energy Labelling Directive, check
XII | The Caterer | 15 November 2019
the energy rating of the equipment. The most energy-efficient models will be A to A***.
● Check door seals regularly for damage and splits, which will let in warm air and make the unit less energy efficient.
● If units are overloaded it may block air circulation, which can lead to food spoilage and breakdown of the system through overheating.
● Remove and clean air filters at least once a month and vacuum
any dust or debris build-up from the evap- orators. This will prevent overheating and excessive compressor run.
● Fully defrost refrigerated displays, espe- cially ice-cream cabinets, at least once a week to prevent ice build-up on the evaporators. This maintains efficient operation of the cabinet and even tempera- tures throughout.
● Avoid food wastage by using the FiFo stock rotation system (First in, First out).
Ice makers ● Ensure that the water filter is replaced or refreshed at regular intervals to pre- vent scale build-up, which can lead to inefficient operation. ● Always leave the ice bin cover in the closed position to help maintain storage temperatures, pro- longing ice life while limit- ing unnecessary energy and water consumption and pre- venting contamination.
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