ICE MACHINES
“All manufacturers have made
innovations and improvements, but tackling the mould potential by various methods is a huge positive move,” says Brett Daniel FCSI of US consultancy Camacho Associates. “Nobody cleans their ice machines like they’re recommended to do, so to be able to combat that from the manufacturing side is a benefi t to everyone using that ice. I think there will be more development to enable sanitizing and keeping the machines clean without an operator’s input.” Alexander Hofer FCSI, CEO and senior consultant at H44Team, an independent planning bureau for the professional catering sector, agrees that hygiene should be a top priority, but sees a patchy response from manufacturers when it comes to addressing the issue. “If guests could see inside [the machine] they would never order ice,” he says. “I’m pretty surprised that most ice machine producers are not talking about what is going on inside the machine. Some producers have more expensive machines that have stainless steel or easily cleanable parts, but many others do not, even though this is a really competitive market. “The biggest problem is that machines
are not clean inside, and that is a major issue when we have a virus like Covid-19,” he adds. “Some manufacturers are trying to improve hygiene, but most are not. They see cleaning a machine as not their job; it is for the users. If I go into a restaurant or bar operated by one of our clients, one of the fi rst things I do is open the ice machine and take a picture. Hygiene is one of the most important things, but you don’t see a lot of development in that area.”
“I THINK THERE WILL BE MORE DEVELOPMENT TO ENABLE SANITIZING AND KEEPING THE MACHINES CLEAN WITHOUT AN OPERATOR’S INPUT”
Follett Ice is among the manufacturers
The need for ice in foodservice outlets is growing along with consumer demand for cold drinks
that have responded to the need to deliver ice in a sanitary manner. For example, while some ice machines are placed on top of the dispenser, Follett has a system that fi lls the dispenser through a tube from a machine in the kitchen. “The sanitation benefi t is that there is easier access to the dispenser to clean it as there is no ice machine on top,” notes Bingham. “We have seen a rise in demand for that type of system because of the opportunity for better sanitation. That is the kind of good practice that will stick after the pandemic. “That said, we develop reliable machines that don’t need a lot of cleaning,” he adds. “One big challenge is water quality. Water going in can have a variety of diff erent chemistries. Manufacturers handle water quality in
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