How clean is your ice?

How safe is Ice used in Restaurants, Bars and other public places?

We usually forget that we actually drink ice after it melts into our drinks. We pay a lot of money to buy bottled water, but we usually use tap water to make ice! What a dilemma!!!
Public places like restaurants and bars are no different. They buy expensive ice machines and plug them right into public water taps. Their ice is usually never controlled by health services and people end up drinking a lot of dangerous bacteria and other organisms. You can find a lot of reading on the internet about these problems with public health.

How often should ice machines be cleaned?

Ice mahines are delicate equipment and need to be cleaned and sterilized at least once a week. Restaurant owners admit that the only time an ice machine is sterilized is when it breaks down and needs to be serviced.

Bacteria and Ice? How come?

1. Coli and other bacteria easily grow on the ice making equipment and come in contact with your body. This will most probably end up with a visit to your doctor…

Which water source to use for ice?

Water to be used for ice making should be free from bacteria and calcium carbonate (CaCO3) levels should be as low as possible. Conductivity levels of 120-130 and pH level around 7.0-7.5 will make your ice free from residual precipitates.

How is water purified and sterilized?

We use Reverse Osmosis in combination with other methods to ensure a static conductivity level along with favourable pH levels. We then use Ozone to disinfect our water prior to feeding our automated filling equipment.