Frequently Asked Questions

How do I choose the right Ice Maker for me?

Ice-makers are rated by their output in kilograms per 24 hours. Choosing the right output capacity of ice-maker should be done in conjunction with Elite Catering Equipment, who will calculate the production and storage capacity needed to allow for periods of peak demand, not just aggregated daily need.

If the ice machine is self-flushing this means that residual water from the ice-maker will be flushed out automatically as part of each ice-making cycle.

Automatic shutdown will save on energy by stopping ice production when the storage bin is full.

What Services will I need for an Ice Machine?

ELECTRICAL

• Scotsman Cubers up to and including AC/EC226 - a single 13 amp switched socket outlet.
• Scotsman Flakers up to and including AF30 - a single 13 amp switched socket outlet.
• Modular flakers - refer to individual specification sheets for rated loading.

NOTE – If a separate Condensate Pump is to be supplied, a second 13 amp socket outlet will be required.

WATER

• Scotsman Cubers and Flakers - a single 15 mm mains cold water service. Minimum 1 BAR, maximum 5 BAR pressure, terminated with ‘Washing Machine style' stop valve to suit washing machine type hose.

NOTE - where pressure is above 5 BAR, fit pressure reducing valve set at 2.5 BAR.

WASTE

• Scotsman Cubers and Flakers - 1½ (38mm) waste(s), see individual specification sheets for position of waste outlet points.
• Preferred type - open, trapped and vented.
• All wastes normally to be terminated below base of the machine (in the case of gravity drained equipment) i.e. No higher than 100 mm from finished floor level.
• Where this is not possible, options are:
  1. Install machine on stand
     (Available for ice machines up to an AC176 and AF200 in size).
  2. Supply a Scotsman 'EC' Easyfit Machine (Details upon request).
  3. Install a suitable separate condensate pump to assist in draining the water away.

NOTE - For exact position of service connections on machines please refer to individual specification sheets, available upon request.

Will I need a Water Filter on the Water Supply?

A water filter is recommended to prevent the internal pipework of the ice machine becoming blocked with lime scale deposit from dissolved salts found in mains tap water. Filtered water also produces clearer ice cubes. In busy operations it may be necessary to have satellite ice storage bins served from one large central ice-making unit. Where there is a heavy and constant demand for ice, it makes sense to split production between two ice machines for cover during servicing or in the unlikely event of a breakdown.

Why & How should I keep my Ice Machine clean?

Ice is legally considered food and is subject to strict hygiene legislation. Cleanliness of your ice machine is very important and Scotsman’s cleaning routines should always be followed. Good hygiene practice by staff handling ice is essential and they should have professional training which Elite Catering Equipment can arrange.

Staff should never touch ice with their bare hands and only proper ice scoops should be used to fill ice buckets from the storage bin.

Using glasses to fill ice buckets is extremely dangerous through the risk of glass chips getting into the ice. Ice tongs should be present in every ice bucket.

Scotsman Ice making machines are capable of delivering a completely safe food product.

Problems can arise where the manufacturer's recommended maintenance, daily cleaning routine and hygiene of ice dispense is not followed.

Ice in bars has occasionally been targeted in the media as an area of poor hygiene. This is not a manufacturing fault, but a staff training and maintenance issue.

The single most likely cause of the contamination in ice is staff or customers using their hands to pick up ice, instead of a proper ice scoop. While traditionally, ice buckets have been placed on the bar, this allows customers to access food that will be eaten by other customers and is not recommended. Ice buckets should always be placed on the back-bar area away from customers.

There are only four key guidelines for ice handling:

• Use a proper ice scoop when filling ice buckets from the ice maker storage bin and a scoop or ice tongs when putting ice into glasses. Never use hands to pick up ice, even if you've just washed and never use a glass to scoop up ice, it’s very dangerous. Glass looks like ice and a single sliver of glass can cause serious injury in the mouth and throat.
• Never store anything except ice in the ice storage bin, anything else could cause contamination.
• Always keep the storage bin lid of the ice machine closed when not in use.
• Don’t let customers help themselves to ice.