Investing in a Hoshizaki ice machine is a guarantee of food safety for your business
We already know that Hoshizaki ice is the best choice for your business, but what is the difference that can impact on the decision between buying conventional bagged ice and purchasing ice machines?
Ice goes unnoticed in many establishments, but as well as playing an important role during operation, it is directly linked to other factors that lead your establishment to success. In other words, buying an ice machine can offer your business several benefits, especially in terms of food safety.
In addition, the professional use of this equipment means that your business is not dependent on supplier availability, thanks to production on site.
Based on the above, this article will tell you about the advantages of investing in an ice machine and increasing your establishment's food safety by offering your customers a higher quality product that is free from contamination.
Happy reading!
Food safety
The use of ice machines in your business allows the ice that will be used in your customers' drinks to be manufactured to the right quality, free from external contamination.
When using bagged ice, it is not possible to know the origin of the ice, the quality of the water used to make it or how many times it has been handled.
However, by producing your own ice on site, you can guarantee the quality of the water used and control the entire manufacturing process, from water treatment to ice handling. In this way, you can help minimize risk of contamination and offer a safer product for the end consumer.
According to Anvisa's RDC No. 274, it is recommended that it be prepared with drinking water that meets the quality standard for consumption.
However, the bagged ice cycle does not end when it is manufactured. It is estimated that there are at least 9 interactions before it is placed in the customer's glass:
- Packaging;
- Internal logistics;
- Cold Chamber;
- Shipping;
- Logistics;
- Delivery to the Operator;
- Operator's freezer;
- End Client;
- Cooler;
- And finally, the customer's drink.
At all these stages, the customer is exposed, as there is a risk of contamination.
According to the Ministry of Health, 81% of the outbreaks in the country are caused by Salmonella, E. COLI ES. AUREUS, with 16% of all cases originating in restaurants, bars and the like.
In addition, there are more than 250 types of DTA, which are directly associated with poor hygiene.
Therefore, investing in quality equipment is important for providing the best experience for your customers, reducing the risk of contamination and increasing the safety of the product consumed. In this way, you can guarantee cost savings and improve the professional image of your business.
Consider the specific needs and evaluate the costs and benefits involved to make the right decision for your establishment.
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