| Restaurant Equipment Guide |
[29 Apr 2010|02:21pm] |
Ice-making process is very simple, pour water into forms and freeze it. It sounds simple, but how do you get that when your business requires a restaurant equipment capable of producing huge capacity of ice? Restaurants cannot produce ice in the refrigerator, the need professional restaurant equipment such as restaurant ice machines to preserve, store an make large quantities of ice. In the years eighteen ninety warmer winters, created ice availability shortage which caused the development of ice machines engineering techniques and increased the use of ice machines. It took until nineteen twenties to thirties, an ice machine that was available to the average consumer.
How does the ice is being made in large quantities?
First, you need three simple things for the restaurant ice machine. You need a cooling system for obtaining and maintaining the cold, while creating a supply of water and ice, ice storage, then you will have to install the coolant through a series of coils, as it in the fridge at home so it could expand & condense. It cools the interior of the Ice Cube Trays. Now put some water to a sump for the collection and added to the cooling bar. This technique is repeated, and allow time for ice to freeze at each step of the creation of "crystal clear ice". When the trial ended, a mechanism is usually a stick or piston used to take the ice in the container exploitation. Typically, the ice trays are installed at an specific angle so that the ice could freely fall out. Other ice making systems use a stick to push ice cubes. After the ice cubes are out of the ice tray, restaurant equipment sends the signal start the process over and over again. These days restaurant equipment, such as commercial ice machines make up about eleven percent of the total consumption of commercial refrigeration usage. The main objective is to make pure ice which is at least ninety seven percents free of impurities. To produce about one hundred pounds of clear ice you'll need about 12 gallons of pure water. The effectiveness of these restaurant ice machines will be judged by the govs. Energy Star program and a Energy Star machine is fifteen percent more efficient.
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