PREVENTATIVE MAINTENANCE ON YOUR COMMERCIAL ICE MACHINE
Manitowoc SD-0302A Commercial Ice Maker w/ 400lbs Bin
A commercial ice machine can be either a great investment or an expensive mistake. I use the phrase “expensive mistake” in reference to the mistake an owner may make if not giving it the proper upkeep it needs. An ice machine, much like a car, needs a certain amount of care in order to ensure its longevity for many years to come. Seeing as how the weather is starting to get warmer and spring is nearing, I've decided to share with you a few tips I myself have learned on self-maintenance to your commercial ice machine for this spring and summer.
Commercial ice machines maintain the ice production and different seasons have more ice production than others. After using your ice machine for several months on a regular basis, you will probably be able to coordinate the right amount of ice you need your machine to produce.
One great way to reduce the amount of energy needed is to have your ice machine work for you during the day when power is not as expensive. If you keep your ice machine in a cooler area, that will actually cause the overall machine to stay cooler and thus not work as hard to keep your ice cool. It's ideal to keep it in a place that is no higher than 90ºF.
The actual maintenance of the machine is necessary at least every month to at least every two months. This entails sanitizing the actual box itself that stores the ice, de-liming the water hose and adding antimicrobial products inside the bin when necessary.
A critical step in maintaining your commercial ice machine is to make sure the water filter is clean. Commercial ice machines can either be cooled by air, water, or remote. Regardless of the cooling unit, try to buy one that is Energy Star approved. These types of machines are usually 10-15% more energy efficient in water and energy usage. Energy Star machines can save you money an average of 8 years.
The water line of your commercial ice machine is critical. The water line is connected to the buildings main water pipes and must be turned on for the ice machine to function properly. In order to turn the ice machine on or off, pull the machine away from the wall and look for a copper pipe that extends out from the machine. There should be a handle above the copper pipe that is either oval shaped or t-shaped. Turn that knob clockwise.
We have a great selection of Scotsman and Manitowoc Ice Machines here at J.E.S. Restaurant Equipment.
PREVENTATIVE MAINTENANCE ON YOUR HVAC AND REFRIGERATION UNITS IS A MUST
It was 72 degrees in South Carolina yesterday. The tulips are coming up in my wife’s flowerbed, Bradford pear trees are ready to bloom, and I am calling my customers asking them if they want to spend the best $ 350 they'll spend all year. In these hard times, $ 350 is a lot when it comes to the bottom line but as the old adage goes “Pay me now or pay me later”.
At J.E.S. Restaurant Equipment, we have a full service company that is on call 24/7. We cover the upstate of S.C. repairing and replacing restaurant equipment. Most of our larger customers, like Red Lobster and Outback, have a stringent corporate maintenance plan that must be followed. Our smaller customers allow J.E.S. Restaurant Equipment to provide them with a plan of action to help maintain their equipment.
There are other customers that opt to wait and see if something breaks. One thing we don’t have on our work truck is a magic wand—my guys wish we did. Sometimes, an old unit just simply needs replacing, therefore putting money into a very old, patched unit is throwing good money towards bad.
Find a good service company that will advise you to either repair or replace your unit. I've had customers that ask me to install a $900 compressor into a 15 year old box. The box itself was not even worth $500 and it had another part go out shortly after. Where's that magic wand when you need it? Money spent on one thing does not make the rest of the unit new. Preventive Maintenance for the HVAC units and all Refrigeration units is a must; this is the closest thing we have to a magic wand. These are some of the results you will receive from a PM Service.
1. Cleaning condensers and evaporators allow better air flow, adding in the removal of heat from an area. This keeps the condensing unit from running quite as much and is thus more energy-efficient. A unit that is sitting idle is not wearing itself out. This is common sense that not everyone uses.
2. Air filters for the HVAC units need to be changed, same as above.
In the next few weeks, I will have a simple a preventative maintenance list that you can download and will fit most restaurants for a PM plan. Remember if you can’t repair the unit let J.E.S. Restaurant Equipment replace it.
Thanks for reading,
Eric Smith
Owner
WOODEN ROLLING PINS | HOW TO CLEAN THEM, PROPERLY.
Halco brand rolling pins
Recently, one of our customers posted a very congenial comment about our customer service on our Facebook page. She bought a rolling pin, that she had a hard time locating elsewhere, from us and we advised her on how to care for it. I realized that this would be practical information to share with others who may not know how to properly care for a wooden rolling pin.
Many of us still use wooden rolling pins in the kitchen—some of us have inherited them for other family members. Whether your wooden rolling pin is old or new, the care for them is relatively the same.
Many like to dip their pin in soapy water to clean it. While this isn't ideal for any type of wooden rolling pin, especially older pins, it may be necessary for a few seconds if cooking residue is still present. In most cases, AVOID doing this entirely. Typically these are the best steps involved in cleaning a wooden rolling pin:
- Immediately after use, wipe your pin thoroughly with a clean, dry paper towel.
- If residue is still present, use a scouring pad to wipe off the remaining residue gently.
- Wipe the pin gently with a lightly damp wash cloth. It is best to avoid using soap because there is a possibility of the soap seeping into the wood and mixing into the next batch of whatever will be rolled.
- Dry your pin thoroughly before storing it in a very dry location with little moisture.
- Another step in maintaining the longevity of your pin is to rub it down with pure mineral oil or salad bowl oil. This helps keep moisture out but also promotes less sticking to the pin for future use.Following these very simple steps will ensure a longer-lasting wooden rolling pin.
Here at J.E.S., we have several aluminum and wooden rolling pins marked down at great prices.Now Ya Cookin'!
Going Green | Good for the planet & business!
There is a considerable amount of buzz these days about "Going Green", but what exactly does that mean? Well "Going Green" is a very broad activity, but in a nutshell is has to do with anything that is environmentally friendly, from using biodegradable cleaning products, recycling, turning off lights when not in use and the list goes on and on. You may believe that "Going Green" is expensive and just a bunch of hype but believe it or not it can help you keep some of those valuable profit dollars in your pocket.
Here are a few tips to help you do something good for the planet and your wallet...
- Cut Down on Idle time: Equipment left on standby when it's not being used wastes energy and eats profit dollars. Every restaurant and commercial kitchen should have a start-up/shutdown plan so you are only running the equipment you need. By cutting an hour or two each day off the time each appliance is in operation can result in unbelievable savings over the course of the year.
- Regular Maintenance Pays Off: Create a regular maintenance plan to make sure that all your equipment is operating efficiently. Preventative Maintenance (PM) can help in two ways; the first being that a regular PM plan will help catch small problems before they turn into huge nightmares, the second being that leaky gaskets, clogged burners and loose fitting doors all add up to higher energy costs. A little PM goes a long way in terms of saving money, contact your local service company today to discuss a PM plan that is right for your operation.
- Buy Energy Efficient Equipment: When replacing equipment or adding a new piece to your line look for the ENERGY STAR certification. They cost less to operate and in most cases emit less heat, thus lowering your cooling costs and making your kitchen more comfortable. Match your equipment with your needs, purchasing a piece of equipment with more capacity than your operation needs is a great way to increase energy consumption thus negatively affecting your bottom line.
Well to me the bottom line is... You can't afford not to "Go Green"! Take a look around your restaurant and kitchen today and see what you can do to keep some extra green in your wallet. Manufacturers like Vulcan & True are making more products with the ENERGY STAR certification so before you purchase that next piece of restaurant equipment call J.E.S. and let us help you "Go Green".
Commercial Refrigeration | Door Gaskets
Refrigerator door gaskets probably don't come to mind every day unless they are falling off. The seal between the door and the cabinet are very important, they provide a barrier that keeps the warmer outside air from entering the cooler air inside; same concept as the weather stripping on your doors at home. If the gasket has gone bad (cracked, dry rotted, etc...) and is not creating a tight seal around the door and cabinet body then the compressor is running more and costing you a lot more in energy dollars. Everyone is going GREEN and everything from dual speed compressors and fans are being tried but I've yet to see a manufacturer improve on the design of their door gaskets; something that seems would be a simple improvement and help improve energy efficiency over time. That being said you need to take matters into your own hands. There are a couple things you can do to see if the door gaskets on your pieces of commercial refrigeration need to be replaced...
- Dollar Bill Test - Open the door to your refrigerator (freezer, food prep table, ect...), place a dollar bill where it will be between the gasket and cabinet frame and close the door. Did the bill fall out, or is it easily removed? If yes then you need to replace the worn gasket. You should try this in several places around the door to ensure you are getting a tight seal all the way around.
- Visual Inspection - By looking at the gasket you should be able to spot any cracks in the gasket or large gaps between the door and the cabinet. If you see any gaps or cracks you need to replace the gasket. Upon visual inspection you may find that mold or mildew is building up on the gasket which is pretty gross and bad for the gasket. The mold and mildew may seam harmless but over time it will deteriorate the gasket, basically the mold and mildew will eat away at the seal. You can combat this with a simple bleach and water solution, dilute a little Clorox in some water and use a soft cloth or sponge to apply the solution to the moldy gasket. You will notice it start to fade away, once you have cleaned the gasket thoroughly discard the "bleach water", get some clean water and a fresh clothe and wipe the gasket down again to remove any remaining mildew and bleach solution.
JES can provide gaskets for all your commercial refrigeration; walk in coolers and freezers, reach in refrigerators & freezers, and food prep tables so if your gasket did not pass the tests above give us a call and we will ship a new one to you. All we need is the model and serial number from your box to get started, for now keep cool and take the proper steps to start saving those energy dollars today.
We have great deals on Hoshizaki Refrigeration here at J.E.S. Restaurant Equipment.
Commercial Refrigeration Preventive Maintenance (PM)
It has always been a mystery to me why people will spend thousands of dollars on commercial refrigeration like a reach-in refrigerator, reach-in freezer, walk-in cooler or walk-in freezer and never perform preventive maintenance. You would never buy a car and not change the oil would you? Preventive maintenance is not the cure all but just like changing your oil in the car it is important; preventive maintenance helps the equipment you worked so hard for last longer. At J.E.S we not only sell commercial restaurant equipment we also have a service department that is cable of providing PM & repair on all major brands of restaurant equipment as well as commercial HVAC. My guys cover the up state of South Carolina & when it's the middle of July and 95°+ the service department phone is ringing off the hook with calls from restaurants and other commercial facilities with refrigeration problems a lot of which could have been prevented. The key to helping your profit dollars go further is to limit repairs, not just ignore the cause of damage... NEGLECT! Here are a few simple items that I would suggest
- Find a service company that you trust, that’s very important. It is sad to say but not all service companies are honest, Find one you trust.
- All refrigeration need’s air flow so make sure all A/C filters are changed every 30 to 60 days.
- The condensers is the part of the system that remove the heat so make sure they are washed and cleaned at least 3 times a year, we monitor our customers and perform a good cleaning in the spring and fall they may need more throughout the year but make sure they are cleaned throw spring and fall.
- Evaporators need cleaning on the same schedule.
- Drain lines need to be cleared and checked also. If a drain line gets clogged on a frig or freezer it will cause the evaporator to freeze up, that means the man in the truck needs to be called and there goes today’s profit.
Some of our chain customers like Red Lobster have their own PM schedule that we go by, but any service company worth their weight in gold should have a PM plan that has specific checks scheduled in certain increments depending on the piece of equipment. I can promise you that if you start a PM plan you will see a decrease in things like your electric bill because your equipment will not run as long or work as hard, in other words the more efficiently the piece of equipment is running the less it costs to operate. I could probably write a book about all problems I have fixed and all it would have taken is a minimal (inexpensive) PM plan to PREVENT the damage expensive repair. My wife has talked me into writing this blog and more is sure to follow so take heed and start a PM plan; I assure you will see a difference. For those of you in up state South Carolina give me a call and we'll discuss the PM plans we offer and all the ways J.E.S can save you money.
Eric Smith Owner J.E.S. Restaurant Equipment PM & RepairTime to clean your commercial ice machine
June is right around the corner and being that it is the sixth month of the year its a perfect time to do a little preventative maintenance on your commercial ice machine. The things that I'm going to outline here will only take a few minutes to accomplish and will help keep the ice flowing during the busy summer months ahead.
- Change the water filter: Changing your water filter every six months will ensure that it operates at peak performance year round. Water filters serve several purposes when paired with your commercial ice machine; they reduce unpleasant tastes and odors, they filter out sediment that can lead to clogs and downtime as well as removing unwanted minerals that can create deposits on the evaporator which tends to be a cause of inconsistent ice production.
- Clean Air Filter: Most air cooled commercial ice machines have a reusable air filter that will need to be cleaned. Like the filter in your HVAC system over time it will become clogged with dust and other airborne debris; this will "choke" the ice machine and in turn it will not be able to draw the correct amount of air needed to cool the mechanical components. Over heating of the refrigeration components can lead to decreased ice production and even bigger/more expensive problems down the road.
- Clean Condenser: Now this step can be a little tricky... over time dust will accumulate on the condenser and prevent it from cooling the refrigerant properly and thus putting a strain on the mechanical refrigeration components, ultimately causing wear and tear that will lead to potentially expensive repairs. The easiest way to remove the build up from the condenser is to use compressed air... with that said let me warn you... this will make a mess and depending where your ice machine is located you may want to try and us a vacuum cleaner to remove the dust, just be careful not to damage the condenser.
- Check connections for Corrosion and leaks: This is a pretty simple step, a quick glance inside the machine and you should be able to notice any corrosion on the electrical connections or leaks around the water lines, pump, etc... If you notice any leaks or corrosion you should contact your local service agent for further inspection.
- Use ice machine cleaner: Most commercial ice machines these days are equipped with a cleaning system that will cycle a cleaning solution through the ice machine and remove the mineral deposits and other build up in the system. You will need to consult your owners manual or the manufacturer to ensure you use the proper cleaning solution for your machine.
While there are more in depth tasks that should be done routinely they are best performed by a authorized service agent. I would recommend that you have a service tech go over your machine with a fine tooth comb once a year to ensure that all components are in good condition and operating properly. By performing the 5 simple tasks outlined above you can save quite a bit of money over the life of your commercial ice machine, but keep in mind safety is of the utmost importance and its a good idea to disconnect the power before "servicing" your machine.
At J.E.S. Restaurant Equipment we sell commercial ice machines from Scotsman, Ice-O-Matic, Hoshizaki and Manitowoc as well as water filters and cleaning solutions for each manufacturer. We also sell restaurant supplies wholesale so give us a call today and let J.E.S. be the one stop shop for all your commercial restaurant equipment and smallware needs. Thanks for reading and remember...