White Paper

Making Restaurant Ice Cleaner, Safer and Better

October 10, 2013

One of the quickest ways to put the chill on a hot revenue-generating restaurant is with the production of bad ice. Ice is largely overlooked as a potential detriment to business, but experts say that poor taste and objectionable smell can turn away customers and keep them away. When ice production equipment and dispensers receive inadequate maintenance it leads to dirt build-up and microorganisms that can contribute to foodborne illnesses. This white paper, sponsored by Franke Foodservice Systems, describes such options as:

• Traditional sanitation
• Ultraviolet light
• Electrolytic ozone