Keeping your food and beverages cold and fresh is one of the keys to happy customers — and happy customers mean more profits for your business. When it comes to making ice, nobody does it better than Cornelius.
With over 70 years in the industry, Cornelius has become an industry favorite for its reliability, innovative designs and commitment to bettering your business.
Why Your Business Needs an Ice Machine
Both the kitchen and beverage service areas require ice to keep food fresh and drinks chilled, but buying ready-made ice from a supplier can be cost-prohibitive, especially for large volume commercial operations. Although an ice maker is a significant investment, the long-term savings for your business far outweigh the initial cost and provide you with more control over the quality of the ice you serve. To be certain you receive the maximum benefit for your investment, it is important you find an ice maker from a company you know and trust. Cornelius's 70 years of experience with ice and beverage makers make them a leader in the industry.Choosing the Right Model
Choosing the right model of ice machine can make a significant difference to the quality of the ice produced. If your business consumes more ice than the machine can produce, you risk overworking the motor. On the other hand, if your business requires very little ice, you risk storing it for too long and unnecessarily exposing it to contaminants. Also consider where the machine is going to be located and how often the machine will be accessed either by staff or customers, as there are various models to suit the different needs of each business.Modular
The beauty of the Cornelius modular ice maker is that it is completely customizable to suit the needs of any hospitality business. Modular units come in four different ice types: full and half cube, nugget and flaked. They can produce anywhere from 300 to 2,000 pounds of ice per day, making them suitable for large-volume businesses such as gas stations, hotels and event centers. There are a number of different models to choose from depending on the quality and type of ice your business needs. They can be customized with additional features such as a drinks dispenser or storage bin.Undercounter
Undercounter ice makers are ideal for busy kitchens and bars. The low profile takes up minimal space, while the large bin door allows for easy access. The legs have adjustable heights, so you can custom fit the unit to your kitchen area. Each unit can produce up to 300 pounds of full or half cubed ice per day and allows for 130 pounds of stored ice at any time. The Cornelius built-in anti-microbial shield protects against contaminants.
Ice Maker Dispenser
This compact countertop solution is an ice maker and dispenser rolled into one. Its smaller capacity and easy-to-use functions make self-service a breeze and make it the perfect option for the home, office or as an additional ice maker to provide customers with a different variety of ice. The countertop ice maker also has the added benefit of being environmentally friendly due to its low energy consumption and 100 percent efficient use of water.Hotel Dispenser
The Cornelius hotel dispenser is the perfect companion to the large capacity modular ice maker, making it ideal for large-volume hotels. Guests can easily access ice from the large 180-pound storage bin via an oversized bucket filling area. Despite its large capacity, it has a low profile and a small footprint in a sleek design that will blend seamlessly with your hotel's design aesthetic.Care and Maintenance
Ice is an essential part of any hospitality business, but the production of ice provides the perfect environment for microorganisms to flourish and contaminate the water. Worse still, once the contaminated water is frozen, this preserves the bacteria, which are then introduced into beverages when the ice melts. Although it is a frozen item, ice is essentially a consumable product and therefore should be handled and stored as a foodstuff. This means minimizing the conditions for bacterial growth by limiting handling and ensuring all equipment used to produce and handle the ice is cleaned and sanitized regularly. The exterior of the machine should be cleaned daily with mild detergent and water to remove any grime that may find its way into the interior. Scoops and handles should also be sanitized daily. Interior cleaning should be performed weekly depending on the volume of ice your business goes through. Clean the evaporator and the water distributor, as well as the interior surfaces. Deep cleaning, including removing limescale, should also be done regularly to prevent mold build-up in the tubing. However, it is best to consult with the owner's manual for your specific model and only use products approved by the manufacturer. If your machine isn't functioning properly, call the Cornelius repair service nearest your business, and only use authentic Cornelius parts to ensure the integrity of your machine.
Final Thoughts
A Cornelius ice maker is an integral part of your hospitality business. The company continues to innovate and design state-of-the-art appliances to fulfill your ice and beverage dispensing needs and keep your business ahead of the rest.7 years ago
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