The ice makers are machines used for the production of ice cubes of all shapes and sizes.
They are widely used in restaurants, pubs and bars, where ice production is always in demand.
It is therefore required that these machines have an adequate production and rather short action time
At the base of the operation of these ice machines there is a technology as elementary as it is fascinating.
Which has been perfected over the years, leading today to ultra-technological ice makers.
Ice makers use a cooling system that uses a specific gas.
The containment tank is initially filled with water and pushed into the molds by a system of pipes.
An internal thermostat regulates the various stages of production.
And the gas goes to cool the water inside the metal molds, of the shape desired, until ice forms.
At this point the mold on which the classic cubes are formed is slightly heated and heated so as to slide the cubes away towards the containment tank.
Beyond internal operation, ice makers require a hydraulic and electrical connection within a commercial establishment.
The electrical connection must necessarily include earthling, to guarantee safety when using the machine.
The hydraulic connection is logically of fundamental importance and in most ice makers there is a valve that allows to regulate the flow of incoming water, in order to monitor the production.
Despite their structural complexity, ice machines are extremely easy to use.
Once installed, with appropriate connections for electricity and water.
You will only have to check a switch, as in any other machine in the kitchen, from the oven to the dishwasher.
Today there are ice makers on the market that can satisfy any need.
These tools can in fact create cubes of any shape, from the classic square cubes, to the spherical or hollow ones, but also flake or granular ice.
At the end of each production cycle, the ice makers have an automatic cleaning cycle that eliminates any residual impurities.
Despite this, the maintenance of these equipment must be precise and regular.
Having to deal with large quantities of water, the care and cleaning of ice makers requires specific precautions.
Daily it is necessary to check that the water level inside the machine.
Never drops below the indicated level to prevent the formation of imperfect icicles or damage to the mechanism.
If the water level does not respect the parameters it is often sufficient to manually add water.
In addition, thorough cleaning of the ice maker should be done approximately every 3 months.
In order to eliminate any unwanted ice formations.
When cleaning ice makers, the use of chemical products , such as industrial detergents, should be avoided , and natural products should be preferred.
Lukewarm water and lemon or baking soda will suffice.
Keeping the machine in excellent condition will extend its life, benefiting your business and your portfolio.