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National Water Quality Month: Filtration vs. Treatment

[fa icon="calendar"] Aug 14, 2018 1:06:41 AM / by Franke

August is National Water Quality Month, so we thought it was a great time to remind you about the importance of using high  quality water when it comes to making commercial, food grade ice for your customers.

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How Does Ozone Protect Commercial Ice Machines?

[fa icon="calendar"] Jul 24, 2018 12:59:07 PM / by Franke

Ozone, you’ve heard the term, but what does is it really mean and how does ozone protect my ice machine? Ozone is essentially supercharged oxygen that has 3 atoms ( O 3 ) instead of the 2 found in normal oxygen ( O 2 ). That extra atom is created through a process called electrolysis. Ozone can also be created with the help of a UV light, as well as being formed naturally in nature by processes such as lightning strikes. READ MORE

EcO3Ice Testimonial

[fa icon="calendar"] Jul 13, 2018 4:54:47 PM / by Franke

The following EcO3Ice testimonial was given by a medical refrigeration lead in charge of managing the ice machines in a medical facility. These were his thoughts after trying EcO3Ice in his own facility. 

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EcO3Ice Questions and Answers

[fa icon="calendar"] Jul 9, 2018 11:42:19 AM / by Franke

Franke’s EcO3Ice Antimicrobial Ice Protection device uses Ozone, but how does it really work to keep your commercial ice machine clean? We’ve put together a list of popular questions and their corresponding answers for you.

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What Is That Pink Slime In Your Ice Machine?

[fa icon="calendar"] May 22, 2018 11:35:10 AM / by Franke

Restaurant workers, have you ever seen pink slime in your ice machine? You probably have, but what is it exactly, and how do you stop it from happening?

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5 Worst Food Environments For Ice Machine Cleanliness

[fa icon="calendar"] May 8, 2018 9:55:04 AM / by Franke

Let’s take a minute to discuss the top 5 worst environments for ice machine cleanliness. That’s right - Ice machines do prefer some environments to others. But what are the very worst places when it comes to bacteria growth in ice machines?

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Why Cruise Ship Ice Transfer Causes Ice Contamination

[fa icon="calendar"] Mar 7, 2018 4:29:44 PM / by Franke

Operating at sea comes with its own set of logistical challenges, including cruise ship ice. Ice is a big part of the hospitality service on every cruise ship. It’s in mixed drinks at the bar, sodas in the dinning hall, and can be delivered to your room for personal use. But, did you know that making ice on a cruise ship isn’t as easy or as safe as you might think?

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The Inconvenience Of Convenient Ice

[fa icon="calendar"] Oct 13, 2017 11:05:04 AM / by Franke

Convenience stores really live up to their names, but there is one thing in each and every convenient store that isn’t quite so convenient, ice. Well, not the ice itself, but rather the ice machines. It can be difficult for the workers of convenience stores to find time to clean and repair ice machines. 

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The Importance of Developing Safety and Quality Standards for On-Demand Restaurant Ice

[fa icon="calendar"] Aug 28, 2017 3:16:08 PM / by Franke

In the restaurant and food industries we are constantly finding ourselves following standards that are in place to protect consumers and their health. Government agencies such as the Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) define “clean” and “safe” drinking water standards, but what about ice?  Let’s explore foodservice ice, specifically ice that is made onsite to be served as food in your favorite beverage. While there is a standard for drinking water set by the EPA there is no such standard for the water we use to make ice.  

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It's Time To Move Ice Machines From Operations To Food Safety

[fa icon="calendar"] Aug 18, 2017 12:35:24 PM / by Franke

Historically, Operations or Facilities Management have been responsible for the care and performance of commercial foodservice ice machines. Mechanically, this makes perfect sense but, considering that ice is a recognized food product, many large chains are rethinking how they manage and care for Ice Equipment and moving the responsibility under the Food Safety Teams inside their organizations. Why?

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