The ice machine is the most essential and yet most dangerous piece of equipment in your restaurant. When things go wrong in your establishment, you need to act on ice machine repair in Eugene, OR before you make your patrons sick or expose employees to harmful elements. You may also avoid requiring most repairs in the first place by adopting these precautionary practices.
Sanitation is key
Most ice machine issues arise from sanitation shortcomings. Food safety laws and manufacturer recommendations indicate you need to perform a full cleaning and sanitation process at least two to four times per year. If you use your ice machine frequently and employees access it constantly, you may need to clean it at least every two months, or even once a month to be safe.
Use an antimicrobial cleaner and remove any scaling. Check for lint and grease in the condensers, as that can transfer to the ice as well. If your ice machine is near the cooking line, consider moving it, as that exposes it to additional contaminants.
Mold and mildew in the seals or even the box is more difficult to remove. In these cases, it is better to call in a professional, as it may be necessary to replace your ice machine.
Once there is contamination, the ice machine will preserve the bacteria and the inside moisture causes them to reproduce. Even if you only suspect contamination, it is prudent to sanitize immediately. While this is not convenient, it nearly eliminates the risk of a health disaster in your restaurant.
Treat ice like any other food
Using the same food handling procedures with ice as with any other edible will reduce the chance of contamination. Make ice scoops available and instruct employees to use them instead of reaching in and grabbing ice. Store scoops outside the bin so the handle is not touching the ice. Keep it on a tray made of fiberglass, impervious plastic or stainless steel so it does not attract additional germs.
Keeping the ice machine doors closed except for when removing ice will not just keep your utility bills under control. It will also keep dirt and contaminants out. Check for any signs of contamination with your ice machine, just as you would with refrigerators and freezers. Catching issues early means you can deal with them before they become problems. Finding mold in the door seals early, for example, means you actually have a chance of permanently removing it than if you let it fester for six months.
Use water filters
Filtered water produces better tasting ice as well as safer ice. Using filters will not remove all microbes, but it can reduce scaling and increases ice production, which will also mean less money spent on repairs. Ice will also have no odor, which will keep customers on your good side.
Filters are normally replaced every six months. If there is blockage or sediment, they will need to be replaced more frequently.
Despite careful attention to maintenance, you may still require ice machine repair in Eugene, OR. When that need arises, call American Refrigeration Inc. for cleaning, advanced maintenance and repair of your restaurant equipment.
Your home and restaurant refrigerators may seem interchangeable, but nothing can be further from the truth. There is a reason commercial refrigeration in Eugene, OR is a specialty of its own and the same repair facility cannot normally work on both your restaurant and home refrigerators. To help you better appreciate the unique attributes of your restaurant’s cold storage, here are six key differences between residential and commercial refrigeration:
Storage: Restaurant refrigerators have more storage—that part is obvious. However, the layout is also different to accommodate food safety protocol as well as hold more items to keep a busy establishment well-supplied. Since door storage is usually not cold enough, commercial refrigerators do not have it. The lack of storage on doors also helps them seal better, which is one element that keeps temperatures consistent.
Precise thermostats: Residential refrigerators keep temperatures more on preference. You may think of times when you found your drinks frozen and had to adjust the thermostat on your home unit once again to thaw them. Commercial refrigerators must keep items longer, but also maintain them at a temperature required by health codes. Therefore, their thermostats are extremely precise, and do not allow temperature variances of more than two degrees. If you have items freezing in your restaurant refrigerator, it is a big problem rather than a quirk.
Heavier construction: It may seem like your kids are rough on the home refrigerator, but that is nothing compared to what restaurant equipment experiences. There is constant and quick access to the commercial unit, and yes, lots of door slamming, too, during the busy times. The construction is also more bacteria-resistant, as there is no room for error when it comes to contamination and a restaurant environment.
Easier cleaning: No one in your household wants to clean the refrigerator. Much of the space is inaccessible and you need to be prepared to remove shelves and crouch for a while as you scrub away. On the other hand, commercial refrigerators are made for frequent cleaning. The interior is coved so cleaning occurs quickly and easily.
Health code requirements: Most residential refrigerators do not comply with stringent standards placed upon restaurants. They are not insulated to the same extent, and when combined with a less-efficient thermostat, they are unlikely to maintain required temperatures. Commercial refrigerators are designed with health codes in mind.
Purpose: Home refrigerators are designed for smaller scale duties. The requirements of one family do not compare with the needs of a restaurant, so the residential units remain safe for domestic use. If you feel tempted to switch out for a commercial unit because you suddenly feel it is a less-contaminated option, understand that it is unlikely to fit in your kitchen or have an appropriate power source. Each type of unit is made for its purpose, and your residential refrigerator is more than adequate for home use.
Commercial refrigeration in Eugene, OR faces more demands than residential refrigeration, and American Refrigeration Inc. understands this well. Call us when your restaurant refrigerators need cleaning, repairing or even replacing.
Here in Oregon, it’s difficult to even turn a corner without coming across a craft brewery or winery. Having a variety of different brewers and vintners makes for innovation, more widespread appreciation for craft beverages and a dynamic and exciting subculture, which are all great things. But with all the competition around, Oregon breweries and wineries also have to truly be a cut above the rest in order to stand out to beer experts and novices alike.
One way to help your brewery or winery stay on top of its game is to ensure that your equipment is always in top-notch condition, as even minor problems can cause a lag in production and negatively affect the flavor of your product. Here at American Refrigeration Inc., we are proud to provide key services, including commercial refrigeration repair in Eugene, OR, for area breweries and wineries. Read on to learn about some of our most common brewery and winery equipment repairs.
Winery chillers: When your winery chiller is failing to keep your wine cool, you risk delivering an inferior product to your customers. Fortunately, American Refrigeration Inc. is very experienced with commercial refrigeration repair in Eugene, OR. We will get your chiller up and running again in no time.
Brew and mash kettles: The brew and mash kettles are used in the first stages of the brewing process, and are where the foundation of your beer is born. Two of the most common problems brewers experience with these pieces of equipment are clogs and corrosion. While corrosion is very serious, an experienced hand might be able to repair it and keep your brewery running strong.
Wine presses: Wine presses allow vintners to quickly press a large volume of grapes, which make of the base of your wine. Some common problems with wine presses include cracking and a worn or misaligned membrane. An inefficient wine press can have you stalled before you even get started, so call a local repair shop quickly if this happens to you.
Lauter tuns: Lautering is the process by which brewers separate the grain out of the wort, which is later fermented into beer. Lauter tuns can often get clogged or inefficient after frequent use, so having a local repair team in for regular maintenance is a good idea.
Aging tanks: Once your beer has gone through primary fermentation, it will probably go into an aging tank to develop a better tasting and more robust flavor. Problems can happen with the tank’s walls, especially as the aging tank starts aging itself. To avoid rust or corrosion that could result in a seriously off flavor for your beer, have your aging tank thoroughly cleaned and serviced in between each beer.
Filtration systems: Finally, the filtration system ensures that your beer and wine is completely smooth and drinkable, free of any little bits of fruit, hops, grain or anything else that you wouldn’t want a customer to find at the bottom of their glass. Filtration systems can easily get clogged after heavy use, but American Refrigeration Inc. can fix them.
For more information about brewery and winery equipment and commercial refrigeration repair in Eugene, OR, contact American Refrigeration Inc. today.
If you are about to open a new brewery or winery in the Eugene area, you are probably feeling equal parts excitement and stress. The craft beer and wine culture around here ensures that you’ll get plenty of curious customers coming your way. However, the local level of excellence also means that your product will be up against some stiff competition. In this kind of environment, a brewery or winery needs every advantage it can get to ensure it yields a great tasting drink for its customers.
One very important factor, of course, is the equipment you chose to have installed. When installing equipment and commercial HVAC in Eugene, OR, there are several important things for any brewer or vintner to consider, such as placement, ventilation and much more. As a business that provides key equipment services like installing commercial HVAC in Eugene, OR, we are pretty well versed in the topic. Read on to learn more about what we have observed over the years.
Inspect first: One of the things that many brewers and vintners wish they’d known before starting a brewery or winery is that the integrity and quirks of a certain location can greatly impact your production and success, especially when first starting out. Before you start installing everything, have a professional conduct a very detailed inspection of the property. That way, you will know about any potential problems before all your heavy equipment is already in place.
Find a local specialist: Hiring a general plumber, construction crew and HVAC contractor might work for a regular restaurant, but wineries and breweries have rules of their own, and it really helps to have the assistance of someone who has gone through it before. Fortunately, American Refrigeration Inc. specializes in winery and brewery commercial HVAC in Eugene, OR.
Don’t skimp on equipment: We know that starting any new business is very expensive, and breweries and wineries are no exception. But in spite of this, you really do not want to cut costs when it comes to ensuring you have the best equipment. After all, having a key piece of your production process cut out after only a couple batches will set you back way more than the initial cost of quality equipment.
Consider placement: A fine-tuned brewery or winery is a bit like an assembly line, with one batch moving out of one stage just as a new batch moves in. Having your equipment placed in the right spots can greatly cut down on labor and production time. If you are not sure what placement is best, ask a winery or brewery owner, manager or general expert whom you trust for a little guidance.
Remember ventilation: Finally, breweries and wineries can produce a lot of strong smells. A certain amount can be appealing to customers, as it is a sign that their beer or wine will be fresh from the source. But too much of the smell is just sickening. To make sure your odor doesn’t turn customers away, it is very important to make sure you have a proper ventilation system set up.
American Refrigeration Inc. is here to assist you with your brewery and winery equipment needs, including commercial HVAC in Eugene, OR. Call us today to learn more.
Commercial HVAC in Eugene, OR is such an issue for brewers that the Brewer’s Association puts out an energy manual on this very topic. Cost savings and efficiency are the top concerns and are often very industry-specific. Food and employee safety regulations add more to this complex picture and before long, it appears impossible for any small brewery to stay in business.
However, this can all become manageable by hiring a commercial HVAC specialist who understands the needs and often delicate balances. In fact, when asked what they would do differently, seasoned brewers indicate they would hire local specialists for their HVAC needs. Here are four of those needs that are unique to breweries.
1. Customized refrigeration
Some beers are meant to be served cold and others at room temperature. Health standards also place requirements on keeping beverages cool before being served. In order to keep beers at their optimal temperatures, this often means separate refrigeration elements for each type of beer, sometimes for each keg attached to a tap. This can be challenging for contractors who deal primarily with large restaurant freezers, but for an HVAC company that frequently helps breweries, this is a normal occurrence.
2. Venting
Fumes and smells are just facts of the fermentation process. Venting is also required for the early boiling steps as steam cannot build up inside if unvented. If you have employees and visitors, safety standards come into play along with ensuring beer quality. The trick is to offer the venting without risking beer quality due to outside elements. This delicate balance means adjustments to the HVAC system that are unique to places that brew beer or make wine.
3. Cost savings
Brewing means high energy consumption. The brewing process includes boiling, heating, mixing and cooling with many extremes that put demands on HVAC systems. A skilled technician can make adjustments for energy savings to not only assure the long-term function of the system but also prevent large utility bills from threatening a small brewery’s financial solvency.
4. Environment temperatures
In the extremes of heating and cooling, there is also an ambient temperature to maintain for the safety and comfort of employees and visitors. This can be extremely demanding for HVAC systems; if a brewery is boiling mash in the dead of summer, not only does the system need to provide heat for that process, but it must also account for keeping areas cooled for the human inhabitants. As it is not always practical to match brewing needs with environmental ones, HVAC needs to be streamlined to manage these conflicting functions.
Breweries that double as venues need to give this extra consideration. A too-hot brewpub is likely to push away customers in the summer as much as not enough heating in the winter. Employees may be accustomed to periods of extreme temperatures but the same cannot be said for consumers.
Whether your brewery requires an upgrade or you are looking to produce the next big summer IPA, contact American Refrigeration Inc for all of your needs regarding commercial HVAC in Eugene, OR. We can create a customized system that will support your beer making, employee safety and customer comfort all at once while ensuring efficiency and controlling costs.
