Trouble-Shooting Your Commercial Ice-Machine
Ice is no trivial matter. Between the many great restaurants in South Florida, one comes to mind as being favored above all others because of its exquisite crushed ice-filled fountain drinks. There’s just something about the sensation of cold soda being secreted from a slushy bed of ice that makes the place stand out.
So what happens when that crushed ice comes out in flattened flakes, or huge cubes? Or if ice isn’t coming out at all? What’s going on if the ice machine just isn’t keeping up with demand?