Flakes ice machine HY-GEN

Perfect hygiene conditions in flake ice production - self-evidence? Since the early sixties, sausage and dough producers, but also supermarkets and fish traders, have trusted in the refrigeration by flake ice. Wherever flake ice is used in the production or refrigeration of foodstuff, hygiene should have a high priority. Today no producer or processor of fresh food items can afford the risk of contamination from any source, including flake ice. Flake ice is frozen drinking water and the quality controllers are very rigorous if it does not meet the necessary standard. Hygiene in flake ice production is not an extravagant pretention - but a must for every responsible food processor! Being manufacturers of flake ice machines, we know the problem very well: A flake ice machine often runs round the clock. Excellent drinking water quality is not enough if regular cleaning of the machine is neglected. Each type of ice machine, no matter whether it works with a plate, a spiral or a horizontal evaporator, must be cleaned, decalcified and disinfected at regular intervals. This is a normal and necessary process because drinking water as well as seawater always contain more or less microscopic organic and mineral impurities. Over time these impurities deposit on machine parts that come into contact with the water. After years of operation, the 'inner life' of an ice machine can look quite ugly.