Why Buying New Kitchen Equipment Trumps Used

Why Buying New Kitchen Equipment Trumps Used

by | Dec 2, 2024 | Uncategorized

What’s the Difference Between Purchasing Efficient Versus Inexpensive Equipment?

 

When outfitting your commercial kitchen, the choice between purchasing quality and inexpensive foodservice equipment can significantly impact your business’s efficiency, costs, and overall longevity. Let’s dive into the crucial differences and why investing in quality equipment, especially through a trusted local provider (like us!) usually pays off in the long run.

The True Cost of Frequent Replacement

Inexpensive Equipment:

  • Frequent Breakdowns: Cheaper equipment tends to break down more often, leading to frequent repairs and replacements.
  • Hidden Costs: While the initial purchase price may be lower, the cost of downtime, repairs, and eventual replacement can add up quickly.

Quality Equipment:

  • Durability: High-quality equipment is built to last, reducing the need for frequent replacements.
  • Long-Term Savings: Though the upfront cost is higher, the long-term savings on repairs and replacements can be substantial.

Labor Savings

Inexpensive Equipment:

  • Inefficiency: Cheaper equipment often lacks the advanced features and reliability needed for efficient operation, leading to longer preparation times and increased labor costs.
  • Training Time: Inconsistent performance can require additional training time for staff to learn how to work around equipment quirks.

Quality Equipment:

  • Efficiency: High-quality equipment is designed with efficiency in mind, allowing your staff to work faster and more effectively.
  • User-Friendly: Reliable, easy-to-use equipment reduces the learning curve and allows staff to focus on their tasks rather than troubleshooting issues.

Efficiency and Cost of Ingredients

Inexpensive Equipment:

  • Inconsistent Results: Cheaper equipment may not maintain consistent temperatures or perform reliably, leading to wasted ingredients and inconsistent food quality.
  • Higher Waste: Inconsistent performance can result in higher food waste, impacting your bottom line.

Quality Equipment:

  • Precision: High-quality equipment ensures consistent results, reducing waste and ensuring your ingredients are used efficiently.
  • Better Food Quality: Consistent performance means better food quality, which can lead to higher customer satisfaction and repeat business.

 

Working with a Local Expert: A 3rd Generation Idaho-Based Company

When it comes to making these important equipment choices, working with an experienced local provider can make a world of difference. Here’s why partnering with a 3rd generation Idaho company, such as ourselves here at BSR, who understands your menu requirements can be beneficial.

Expertise and Experience:

  • Generations of Knowledge: A 3rd generation company brings decades of experience and industry know-how. They’ve seen the evolution of foodservice equipment and understand what works best in various scenarios.
  • Tailored Solutions: They focus on your specific menu requirements, ensuring that you purchase equipment that performs exactly as you need it to.

Personalized Service:

  • Consultative Approach: Unlike big-box retailers, a local expert can provide personalized consultations, helping you select the equipment that best fits your needs
  • After-Sales Support: They offer ongoing support and maintenance services, ensuring your equipment stays in top condition.

Community and Trust:

  • Local Presence: Being part of the local community means they are more invested in your success. Their reputation is built on trust and long-term relationships.
  • Quick Response: Proximity means faster response times for service and support, minimizing any downtime.

Real-World Impact:

  1. Energy Efficiency:
  • Inexpensive Equipment: Often lacks energy-efficient features, leading to higher utility bills.
  • Quality Equipment: Incorporates advanced energy-saving technologies, reducing your operational costs.
  1. Maintenance and Support:
  • Inexpensive Equipment: May come with limited warranties and support options.
  • Quality Equipment: Typically offers extensive warranties and reliable customer support, ensuring any issues are swiftly addressed.
  1. Resale Value:
  • Inexpensive Equipment: Depreciates quickly, offering little to no resale value.
  • Quality Equipment: Maintains a higher resale value due to its durability and brand reputation.

 

Conclusion

Investing in quality commercial foodservice equipment is an investment in not only your current operations but, equally so, your business’s future. While the initial cost may be higher, the benefits of durability, efficiency, and long-term savings make it a much smarter choice.

Partnering with a trusted, experienced local provider can further ensure you are getting the best equipment for your needs, backed by personalized service and support. Remember, in this fast-paced world of foodservice, the reliability of your equipment can directly impact your success. Choose wisely and, as a result, your kitchen will run smoothly, efficiently, and cost-effectively.

Outfitting your kitchen with the right equipment can transform your operations, enhance food quality, and ultimately boost your bottom line. Don’t let the allure of lower upfront costs lead to higher long-term expenses. Opt for quality and work with a local expert to make sure your kitchen is the best it can be (and we would love to be the one you choose to work with!)

Ready to Invest in Quality?

If you’re ready to elevate your kitchen’s performance, explore our range of top-tier commercial foodservice equipment designed to meet your every need. Let’s make your kitchen the best and most efficient it can be.

Ready to upgrade? Let’s talk. Give us a call today! (800) 368-3181.

Why BSR Design & Supplies Should Be Your Top Choice

Why BSR Design & Supplies Should Be Your Top Choice

by | Oct 23, 2024 | Uncategorized

In the bustling world of foodservice, your choice of supplier can make or break your operation. Like a good soufflé, it’s all about having the right ingredients, precision, and a pinch of flair. Enter BSR Design & Supplies, the culinary partner you never knew you needed but can’t live without.

 

  1. BSR Doesn’t Do Cookie-Cutter Solutions

You’ve got a vision for your food operation, and it’s definitely not “just like everyone else’s”. No matter what type of foodservice operation you’re running, BSR gets it. We pride ourselves on tailored solutions—meaning we don’t provide a generic “one size fits all” plan on your business. We’ll listen to your specific needs, whether you’re a Chef needing more firepower on the grill or a catering specialist tired of equipment that malfunctions mid-event. In short: we design around YOU.

 

  1. Expertise Served Fresh Daily

Our team isn’t just made up of salespeople flipping through product catalogs. We’re seasoned pros—think culinary masterminds crossed with equipment nerds. We know what works in a kitchen, and we definitely know what doesn’t. BSR’s product line is curated with top-tier brands, ensuring you get durability and reliability with every piece of equipment, smallware gadget, and countertop. We offer advice that’s based on real world experience. If we recommend a product, it’s not because it looks shiny in a showroom—it’s because it will survive your most chaotic rush.

 

  1. Full-Service Experience: We Do the Heavy Lifting

Running a foodservice operation is hectic enough without having to chase down several different vendors to get the job done. With BSR, you’re not just buying equipment—you’re getting the full-service VIP treatment. We’re talking consultation, design, delivery, putting equipment in place, and especially after-sales support. We’re with you every step of the way. Need a last-minute fix? We’ve got your back. Kitchen layout looking more like a maze than a masterpiece? We’ll design a space that flows like butter in a hot pan.

 

  1. We’re Price-Savvy, Not Price-Obsessed

Sure, everyone loves a good deal—but nobody wants “cheap” at the expense of quality. At BSR, we strike the perfect balance: competitive pricing without cutting corners. We offer high-quality products that are built to last, and we’re savvy enough to know when a deal is truly good or just, well… not. Plus, our financing options make it easy for you to outfit your foodservice operation without blowing your budget.

 

  1. Customer Service That Doesn’t Phone It In

You know that feeling when you call customer service and are greeted by a robot that barely understands you? Yeah, we’re not about that life. At BSR, we pride ourselves on being human, responsive, and invested in your success. When you call us, you’re talking to a real person who knows their stuff—and, dare we say, actually cares. We’ll help you troubleshoot your foodservice equipment issues. If you’re not happy, we’re not happy. Simple as that.

 

  1. We’re Local, but We Think Big

Being a local business means we know the pulse of our community—we understand the unique challenges Chefs, restaurant owners, and catering pros face right here at home. But that doesn’t mean we’re behind the curve. Oh no. We bring the latest global trends in kitchen design and foodservice equipment right to you. Looking to add some high-tech tools that’ll make your competitors jealous? We’re on it.

 

  1. Chefs Trust Us, and So Should You

BSR Design & Supplies isn’t just a supplier; we’re the partner that top Chefs, restaurant owners, and catering companies rely on when they need equipment they can trust. Our reputation is built on quality, reliability, and a genuine commitment to the people we serve. When industry pros need top-notch gear, they know BSR delivers every time.

 

But don’t let us convince you – come in and see for yourself at one of our locations in Boise, Twin Falls, or Idaho Falls. Or give us a ring at (800) 368-3181. We’re here when you’re ready to start the conversation.

Transitioning Your Food Business from Summer into Fall

Transitioning Your Food Business from Summer into Fall

by | Sep 9, 2024 | Uncategorized

Photo credit Innovo Kitchen.

Transitioning Your Food Operations from Summer into Fall

As the warm days of summer give way to the crisp air of fall, restaurant owners are about to face a pivotal moment of transformation. Instead of an inconvenience or a hassle of extra work, however, it should be greeted as an opportunity to refresh business strategies and regenerate what may be a lull in business especially as growth tends to become stagnant or excitement dulled over time. With the new season here, or just around the corner anyway, they must prepare for the changes that come with the change, accounting for everything from menu offerings to customer traffic.

Seasonal transitions bring fluctuations in customer preferences, menus, and even staffing needs. At BSR Design & Supplies, we’re here to offer our most sound tips to help the community of restaurant owners and all other food-operational professionals make the most of this provisional point.

 

      1. Adjust Your Menu to Reflect Fall Flavors  

The changing of seasons offers the perfect occasion to refresh your menu with ingredients and dishes that align with fall’s rich, hearty flavors. As the temperature cools, diners often seek out comfort foods that evoke warmth and coziness. Adapting your menu to highlight seasonal produce and bold flavors will not only appeal to your customers but also keep your offerings fresh and relevant, giving people a reason to continuously check back in their curiosity to stay current with rotating specials.

Our Recommended Strategies:

  • Emphasize fall ingredients: Incorporate seasonal fruits and vegetables like squash, pumpkins, apples, cranberries, and root vegetables. These ingredients pair well with warming spices and offer rich flavors that complement cooler weather.
  • Offer seasonal specials: Limited-time dishes can create a sense of urgency and excitement. Consider adding specials that feature hearty soups, slow-cooked meats, and warm desserts to your fall menu.
  • Update drink offerings: Craft seasonal beverages like spiced ciders, pumpkin-flavored cocktails, and warm lattes to reflect fall flavors and attract more customers.

 

      2. Prepare for Changes in Customer Behavior

The transition from summer to fall often brings shifts in customer traffic. Cooler weather, the return to school, and holiday planning can all affect when and how customers choose to dine. Adjusting your operations to align with these changes can help you maximize customer satisfaction and profitability.

Our Recommended Strategies:

  • Reevaluate your outdoor dining space: If your restaurant relies on outdoor seating, start planning for cooler weather by adding outdoor heaters or transitioning guests inside. Create a warm and inviting atmosphere both indoors and outdoors to accommodate diners.
  • Adjust your hours: Depending on your location, you may notice shifts in foot traffic as the days grow shorter and school resumes. Consider adjusting your hours to reflect these changes, focusing on peak dining times for fall.
  • Run weekday promotions: If you notice a drop in lunchtime or weekday traffic, offer discounts or special promotions to encourage midweek dining. A “Back-to-School” or “Fall Harvest” menu could entice customers to dine with you during slower times.

 

      3. Focus on Seasonal Marketing

Fall brings several marketing opportunities that you can leverage to keep your restaurant top-of-mind. The season is full of themes, from harvest festivals to Halloween, making it a perfect time to introduce fall-themed promotions and events.

Our Recommended Strategies:

  • Launch seasonal promotions: Highlight fall-inspired dishes and drinks on your social media channels and website. Create eye-catching campaigns that showcase the warmth and coziness of your fall offerings.
  • Host fall-themed events: Organize events such as harvest dinners, Oktoberfest celebrations, or themed happy hours. These events can drive traffic and create buzz, helping your restaurant stand out during the season.
  • Prepare for the holiday season early: As fall is the precursor to the holiday rush, begin marketing your restaurant as a venue for holiday parties and group events. Offer early booking incentives to secure reservations before the season ramps up.

 

      4. Ensure Your Equipment Is Ready for Cooler Weather

Fall can bring changes to how your kitchen operates, especially as you shift from lighter summer fare to heartier dishes that require different preparation techniques. Making sure your equipment is in peak condition will prevent costly disruptions and help you handle increased volume as you head into the busy holiday season.

Our Recommended Strategies:

  • Perform routine maintenance: Before the fall rush, conduct maintenance checks on key kitchen equipment like ovens, grills, and refrigeration units. Ensure everything is in working order to avoid breakdowns during high-traffic periods.
  • Upgrade if necessary: If you’ve been putting off equipment upgrades, now might be the time to invest in more efficient tools. Whether it’s a high-capacity oven or improved refrigeration, upgrading equipment can increase efficiency and reduce downtime.

 

To Wrap It Up… (like the blanket you’ll be needing here soon)

As the summer months draw nearer to its finale, we emphasize the urgency that with the cooler seasons ahead (and not terribly far off!) it’s imperative to start thinking about what changes need to be initiated. The transition from summer to fall is an ideal time for restaurant owners and other professionals in the world of food operations to reassess their business approaches and make necessary adjustments to meet various seasonal demands.

At BSR Design & Supplies, we’re committed to supporting restaurant owners, catering professionals, chefs, and aspiring food-driven entrepreneurs alike – as well as everyone in between – every step of the way. From high quality kitchen equipment to seasonal supplies, we have everything you need to succeed as you transition into fall and beyond.

All it takes is a quick call in at (800) 368-3181 or visit to one of our locations in Boise, Twin Falls, or Idaho Falls, and you’ll be on your way to improved operations in no time! Maybe even pumpkin-spiced ones, if you prefer.

Or better yet, shoot us an email at [email protected] if you would like to receive our weekly close-out lists.

We’re here and ready to start a conversation.

How To Start A Snow Cone Business (and be successful!)

How To Start A Snow Cone Business (and be successful!)

by | Aug 14, 2024 | Uncategorized

Photo credit Star Sugar Shack. 

 

Starting a snow cone business can be both a fun and equally profitable venture, especially in warmer climates or during the summer season. While it doesn’t ensure your success, we thought offering a step-by-step guide would help you start and grow your snow cone business whether it’s a temporary endeavor or it happens to last a lifetime. So without further ado…

 

Step 1: Market Research and Planning

Research the Market:

  • First and foremost, identify your target audience. Kids are usually the most obvious group that comes to mind but what about a focus on families? Or event-goers with the strategy to move around, setting up around concert venues and the like?
  • Study your local competition. What do they offer? What are their prices? What can you do differently or better?
  • Learn and understand the demand in your area, applying it to how you approach conducting your business. Are there enough events, parks, beaches, or just busy locations with enough foot traffic where a snow cone business could thrive?

Choose a Niche: 

  • Decide if you want to specialize in traditional snow cones, gourmet flavors, organic ingredients, or cones with any other specific theme.
  • Think about seasonal variations or special offerings like combo deals with complementary snacks that pair well with shaved ice.

Create a Business Plan:

  • Executive Summary: This is an important one as it will define the foundation. Outline your business concept, goals, and mission.
  • Market Analysis: Detail your target market, competition, and marketing strategies.
  • Business Structure: Decide on a business structure – is it going to be a sole proprietorship, LLC, etc.?
  • Financial Plan: Estimate your startup costs, pricing strategy, and revenue projections. Once you’ve done that, it will be a lot easier to budget from there not to mention a reliable, organized bookkeeping system is essential for any business.

 

Step 2: Legal Considerations and Licensing

Business Name and Registration:

  • This is the fun part! Choose a catchy and memorable name for your business.
  • Register your business name with your local government.

Obtain Necessary Licenses and Permits:

  • Food Vendor License: Required for selling food and beverages, so there’s no option for cutting corners here.
  • Health Department Permit: Your equipment and setup must meet health and safety standards.
  • Sales Tax Permit: Register for a sales tax permit to collect taxes on your sales.
  • Any required parking permits if you choose to set up somewhere around town that requires one.

Get Insurance: 

  • Liability insurance is essential to protect your business in case of accidents or injuries.

 

Step 3: Equipment & Supplies

Purchase Essential Equipment:

  • Snow Cone Machine: Choose a reliable machine that can handle the volume you expect. The last thing you want to worry about is not being able to keep up with all the orders.
  • Serving Equipment: Stock up on cups, spoons, and napkins.
  • Flavor Dispensers: Consider multi-flavor dispensers for efficiency.
  • Freezer or Ice Storage: Ensure you have adequate storage for ice.

Source Ingredietns and Supplies:

  • Ice: You’ll need a consistent supply of clean ice (we can help with that too!)
  • Syrups: Offer a variety of flavors. Consider both classic and unique options.
  • Toppings: Think about adding extras like fruit, candy, or condensed milk.

Set Up Your Workplace:

  • Whether you’re using a mobile cart, food truck, or kiosk, ensure that it’s organized, clean, and attractive. And safe, of course.

 

Step 4: Location, Location, Location

Choose the Right Location:

  • High foot-traffic areas are ideal, such as parks, beaches, or busy streets.
  • Consider setting up at local events, fairs, sports games, or festivals.

Negotiate for Prime Spots: 

  • If you’re working at events or on private property, negotiate favorable terms with the owners or organizers.

 

Step 5: Branding and Marketing

Create a Strong Brand:

  • Develop a logo and color scheme that’s appealing enough it will have allure on its own.
  • Create a catchy slogan that captures the essence of your business.

Online Presence: 

  • Set up a professional website and social media accounts.
  • Stay consistent with regular posts highlighting updates, specials, and pictures of your snow cones… and everything related to them.

Promotions and Advertising:

  • Offer discounts or promotions to attract first-time customers. Initially getting them through the door is sometimes the biggest challenge.
  • Consider loyalty programs where customers can earn a free snow cone after a certain number of purchases, similar to a punch card at coffee shops.

Engage with the Community: 

  • Sponsor local events or sports teams.
  • Partner with schools or organizations for fundraisers.

 

Step 6: Operations and Customer Service

Hire and Train Staff (if needed):

  • Ensure they understand food safety, customer service, and the ins and outs of your snow cone business.

Customer Experience: 

  • Create a fun, friendly atmosphere that makes customers want to return.
  • Encourage feedback and use it to improve your business.

Manage Inventory:

  • Keep track of supplies and be sure to re-order inventory before you run out.
  • Monitor which flavors or products are most popular and adjust your offerings accordingly.

 

Step 7: Financial Management

Track Your Finances:

  • Use accounting software to keep track of income, expenses, and profits.
  • Set aside money for taxes and unexpected expenses. It’s oftentimes when you least expect it that it happens.

Pricing Strategy:

  • Ensure your prices cover your costs and provide a healthy profit margin.
  • Consider special pricing for events or bulk orders.

Expand and Grow: 

  • Once your business is stable, consider expanding to new locations, offering catering services, or adding simple products to your menu lineup like popcorn, nuts, or cotton candy to increase the value customers feel like they are getting.

 

Step 8: Review and Adapt

Evaluate Performance:

  • Regularly review your sales data, customer feedback, and market trends. Without the right (and consistent!) evaluation, how are you going to know how you’re doing?
  • Be ready to adapt your strategy based on what’s working and what’s not. Don’t get too comfortable or set in stone. Pivot when necessary.

Innovate: 

  • Keep your menu fresh with a constant rotation of new flavors or seasonal offerings. It keeps people on their feet!
  • Explore partnerships with local businesses or event organizers to help both yourself out, and them. It’s a win-win for everyone and their brands.

 

Step 9: Scale Your Business

Franchising:

  • If your business model ends up taking off and becoming successful, consider franchising as a way to grow even quicker.

Adding New Products: 

  • Diversify your offerings to include other cool treats or snacks. What about popsicles? Or baked goods? Or dare we suggest boozy shaved ice for the adults?

 

Step 10: Stay Committed and Have Fun!

Customer Relationships:

  • Build strong relationships with your customers by being personable and consistent. That’s where the real business shines through even beyond the quality products.

Passion for the Business

  • Enjoy what you do! Your enthusiasm will speak for itself in attracting customers and genuinely making your business a success.

 

Concluding Thought 

This may just be a general guideline to help get you started but we think it’s a pretty decent start because by following these steps, you’ll be well on your way to establishing a successful snow cone business that not only meets but far exceeds customer expectations.

With that, we say good luck and let us know how we can help! Because we’re here to turn your visions into a reality. Give us a call or shoot us an email. Specifically, email us at [email protected] if you would like to receive our weekly close-out lists.

 We would love to start a conversation, and find you what you’re looking for. 

Maintain Stable Temperatures in Your Walk In Cooler

Maintain Stable Temperatures in Your Walk In Cooler

by | Jul 12, 2024 | Uncategorized

 In the ever-bustling environment of a restaurant kitchen, the refrigerator or cooler is not just a storage space but a critical tool in ensuring food safety and quality. As foot traffic increases and hot food is continuously being added, the challenge of keeping temperatures stable becomes more pronounced. Here’s our guide on how to effectively manage and maintain stable temperatures in your restaurant kitchen cooler, especially as it continues to heat up this season:

  1. Organize for Efficiency: Efficient organization is key to maintaining stable temperatures. Arrange the cooler with designated areas for different types of food – raw meats, dairy, vegetables, etc. This helps in minimizing the time the door is open and ensures that items are stored appropriately to prevent cross-contamination.
  2. Regular Temperature Monitoring: Install a reliable thermometer inside the cooler and designate staff members to monitor temperatures regularly, especially during peak hours. The ideal temperature for a refrigerator is below 40°F (4°C). Check temperatures at least twice daily and record them in a log for health inspection compliance.
  3. Minimize Door Openings: Train staff to minimize the time the cooler door is open. Every time the door opens, warm air rushes in, causing the temperature to rise. Encourage staff to retrieve items efficiently and close the door promptly.
  4. Pre-Cool Hot Foods: When adding freshly prepared hot food to the cooler, ensure it has been cooled to room temperature before storage. Hot food will raise the internal temperature of the cooler significantly, potentially compromising other perishable items. Use shallow pans for quicker cooling and rotate food items to ensure even cooling.
  5. Maintain Air Circulation: Proper air circulation within the cooler is crucial for maintaining consistent temperatures. Avoid over-packing the cooler, which can block air vents and impede airflow. Use wire shelves or pallets to elevate items off the floor and allow cold air to circulate freely around them.
  6. Check Door Seals and Gaskets: Inspect the door seals and gaskets regularly to ensure they are clean and free from damage. Loose or damaged seals can cause air leaks, leading to temperature fluctuations. Replace seals promptly if they show signs of wear and tear.
  7. Consider Backup Cooling Solutions: During periods of high demand, consider using additional cooling solutions such as portable coolers or blast chillers to manage overflow and maintain stable temperatures in the main cooler. These can help alleviate strain on the primary cooler and prevent temperature spikes.
  8. Train Staff on Temperature Control: Proper training is essential for all kitchen staff involved in handling food and using the cooler. Educate them on the importance of temperature control, proper storage practices, and the impact of temperature fluctuations on food safety. Encourage a culture of vigilance and responsibility.
  9. Implement a Maintenance Schedule: Regular maintenance of refrigeration equipment is crucial for optimal performance. Schedule routine inspections and servicing by qualified technicians to check for refrigerant leaks, clean coils, and ensure all components are functioning correctly. Address any issues promptly to prevent breakdowns during peak times.
  10. Document Procedures and Policies: Document standard operating procedures (SOPs) for temperature control and cooler management. Include protocols for temperature monitoring, food storage rotation, cleaning schedules, and emergency procedures. Ensure all staff are familiar with these procedures and can follow them consistently.

By implementing these strategies and maintaining a more proactive (opposed to just reactive) approach to cooler management, restaurants can effectively keep temperatures stable and ensure the safety and quality of stored food, even during periods of high activity and fluctuating demands. Summer temperatures bring a wave of warmth into the kitchen which makes it essential to take extra efforts in keeping their coolers cool enough. Consistency in temperature control not only enhances food safety but also contributes to overall operational efficiency and customer satisfaction.

Keep checking back for more kitchen-friendly tips and tricks, and then follow us on social media to check out what we’re up to! And how we’re staying cool in this heat, of course.

How To Clean Your Commercial Ice Machine

How To Clean Your Commercial Ice Machine

by | Jun 14, 2024 | Uncategorized

We know there are a million articles out there on how to clean your ice machine, but how many of them are written by people who spend the majority of their time around ice machines every day? Because that’s who we are. Between researching them and selling them, we can accurately (but still humbly) claim to be basically experts on the subject.

Using that as our foundation, we’ve put together a fairly basic set of instructions you can employ in maintaining a nice cold, clean machine. Keeping your commercial ice machine clean is crucial for ensuring the quality of your ice and the longevity of your machine. Without further ado, let’s dive into the frosty details and get that machine sparkling!

 

***How to Clean Your Commercial Ice Machine: A Step-by-Step Guide***

(This article is not intended to be a replacement for the manufacturer’s suggested methods so please consult the owner’s manual for more elaborate directions specific to the brand of your machine!)

 

Step 1: Gather Your Supplies

Before you start, make sure you have the following on hand:

– Ice machine cleaner (nickel-safe if your machine a nickel-plated evaporator; if not, consult your owner’s manual)

– Sanitizer (quaternary ammonia is the industry standard as bleach can wreck your internal components and void your warranty)

– Soft cloths or sponges

– Bucket

– Gloves

– Clean water

 

Step 2: Power Down and Empty the Machine

Safety first! Turn off and unplug your ice machine. Remove any ice from the bin and discard it. This ensures that you’re starting with a clean slate. (PSSSST! Perfect time to wash and sanitize that ice storage area too!)

 

Step 3: Remove Parts for Cleaning

Take out any removable parts, such as the ice bin, water trough, and any other components specified in your machine’s manual. This makes it easier to clean every nook and cranny.

 

Step 4: Clean the Removable Parts

Mix your ice machine cleaner with water according to the manufacturer’s instructions. Soak the removable parts in the solution for the recommended time. Use a soft cloth or sponge to scrub away any residue. Rinse thoroughly with clean water and set aside to dry.

 

Step 5: Clean the Interior

Using the same cleaning solution, wipe down the interior surfaces of the ice machine. Pay special attention to areas with visible buildup. Be gentle to avoid damaging any components. Rinse with clean water and dry with a soft cloth.

 

Step 6: Sanitize

Prepare a sanitizing solution as per the instructions on your sanitizer. Apply it to all interior surfaces and removable parts. Allow it to air dry completely. This step is crucial for killing any lingering bacteria or mold.

 

Step 7: Reassemble and Restart

Once everything is dry, reassemble your ice machine. Plug it back in and turn it on. Run a couple of cycles and discard the first batch of ice to ensure any remaining cleaner or sanitizer is flushed out.

 

Step 8: Regular Maintenance

To keep your ice machine in tip top shape, clean it every 3 to 6 months, or more frequently if it’s in constant use or if you’re in an area with hard water and/or high mineral content. You may have forgotten about that filter, but now is a good time to get that filter changed too… which your local food service equipment provider probably carries, so double check with the MFR for compatibility before mixing brands).

Regular maintenance prevents buildup and ensures your ice is always safe to consume.

_______________

And there you have it! A clean ice machine means happy customers and a happy business. Keep it cool and may your ice always be pristine.

Reach out to us today if you could any further assistance, or a new ice machine… or for “Ice, Ice, Baby” to get stuck in your head after one of us insists on playing it on repeat around the office while talking about ice machines.

Click here to contact us right now. We want to talk!