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Article: Friends in small places: new ice machines offer cleaner, quieter production--even in cramped quarters. (Operations).(restaurants, foodservice operators)
- Article from:
- Restaurants & Institutions
- Article date:
- April 15, 2003
- Author:
CopyrightCOPYRIGHT 2003 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Small kitchens demand special consideration, especially when it comes to equipment. Quick-service restaurants, convenience stores and other compact operations constantly are challenged to find the best ways to maximize space and improve overall working efficiency.
Fortunately for foodservice operators, today's ice creation and storage technology offers simple solutions to three common concerns: sound, space and sanitation.
THE SOUND OF SILENCE
When square footage is tight, kitchens can become loud and crowded. To reduce back-of-house noise and improve working conditions, operators may select specific types of machines to create and store the ice ...