Who is doing your maintenance?

Decisions regarding your HVACR equipment should be taken seriously and those decisions should not be made on name recognition alone.

Due to the nature of kitchens and their use of yeast and other microscopic funguses in food preparation. When these food preps get stirred or boiled, these healthy fungi get into the air, and then into the ice machine and HVAC system where it comes into contact with water. This water will mutate the healthy fungi into bacteria and other dangerous germs like Salmonella, Norovirus, and E. coli that end up in your ice and possibly get a customer sick. Not only is this unhealthy; they get into circulating systems that are created with very small tubes and crevices and create unneeded production downtime and premature failure.

You would think that the freezing temperatures would kill bacteria but unfortunately, these microbes adapt very well to the cold and populate very quickly. This does not only occur in the evaporator area, the ice bin should also be cleaned regularly to prevent growth where your employees reach in the most.

After the machine is cleaned it needs to be rinsed down and then sanitized with a food-grade sanitizer to cleanse the cleaning agent from the surface. Here we can see that same evaporator after being cleaned by our WSI trained technicians.

You can rest assured when you hire WSI’s trained professionals to maintain your equipment, it is maintained above manufacturer specifications with food-grade chemicals.