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Home Food Services Quail Eco-Ice Improves Restaurant Chain’s Ice Machine Cleanliness – Article 2/2

Quail Eco-Ice Improves Restaurant Chain’s Ice Machine Cleanliness – Article 2/2

Read previous article here for details on test methods and results.

Ozone: Why It Matters

Many restaurant chains are opting in to disinfect their ice to ensure the safest product be served to their guests. Ice disinfection is growing in popularity due to it’s benefits in food safety, quality assurance, regulatory compliance, and return on investment. Learn more about the benefits of ice disinfection with Quail Eco-Ice below.

Food Safety

Ice is considered a food and is held to the same exacting standards as anything else being served to customers. Ice machines are known to commonly harbor bacteria and molds which ca be potentially dangerous. Our system disinfects the water (using ozone) before it is frozen, maintains this state while frozen, and again releases its disinfecting power as the ice melts. The end-to-end protective properties prevent dangerous transmission from the water-line input to the trusting consumer.

Quality Assurance

The quality of the ice affects the quality of the beverages it cools. Our systems apply an effective dose of ozone which is even lower than the amount contained in most bottled water. This eliminates organisms or chemicals which could negatively alter taste without leaving a taste of its own.

Regulatory Compliance

Since Ice is a food, regulatory organizations and inspectors observe commercial ice machines very closely and issue a large number of citations each year. Shutting down machines for extra cleaning or paying resultant fines are not events that any restaurant wants to experience. Our systems can automatically and continuously reduce this risk significantly.

Return on Investment

Traditional methods of meeting Food Safety, Quality Assurance, and Regulatory Compliance goals for ice machines are expensive, time consuming and unpleasant. For this reason, a new way was needed which would significantly reduce the expense and hassle of manual cleanings. The restaurant group we mentioned earlier believes that across the country they will reduce the frequency of required cleanings from every 3-4 months down to (at most) every 12-18 months.

12 Month Comparison of Cleanliness in Ice Machines, with and without using Quail’s Eco-Ice Unit

12 Months After Cleaning (without Eco-Ice)
12 Months After Cleaning (with Eco-Ice installed)
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