Undercounter glasswashers & dishwashers
What is the difference between a Standard and a DUO warewasher?
Standard Undercounter glass and dishwashers are incredibly easy to use, simple to clean and deliver excellent wash results. They come as standard with built in chemical pumps, double skinned door, gravity drain (optional drain pump), simple two button controls, easily removable basket guides, wash arms, filters and an energy saving standby mode.
Duo Undercounter glass and dishwashers have all these standard features plus an LCD display, Water Board (WRAS) compliant air gap, double skinned cabinet and door, built-in rinse booster pump and drain pump, stainless steel filters and optional integral water softeners.
Do I need a drain pump or gravity drain?
Unless ordered with a drain pump, the entry level (Standard) machines will come with a gravity drain meaning that the waste from the machine outlet is being carried out purely via gravity. This is fine when the machine is elevated (e.g. on a stand), or if the drainage point is below the machine’s waste outlet.
A drain pump is required when the waste water has to travel higher than the machines waste outlet.
Do I need a Water Softener?
The majority of the UK is a hard water area which can lead to a build-up of limescale in the machine and its heating elements. This can shorten the machine’s life, affect its performance and cleaning results. A water softener prevents this by reducing the hardness of the water before entering the machine.
Chemicals - Do I need automatic dosing?
Our range of products all feature integral detergent dosing systems. These are carefully calibrated to match our chemical specification and your wash conditions. By calibrating the output of detergent and rinse aid, we are able to give you the best and most cost-efficient results.
What is WRAS and why is it important?
WRAS Approval is the accepted way to demonstrate compliance with the Water Supply (Water Fittings) Regulations & Scottish Byelaws.
Duo machines are fully compliant and feature a ‘Type A’ air gap, meaning that there is a physical air gap which completely prevents the water from entering and contaminating the mains water supply. Standard machines have a lesser ‘Type B’ certification which means the machine contains backflow prevention devices complying with EN 61770.
What electrical connection will I need? (13A single phase, 30A single phase or 13A 3phase)
The majority of our machines have optional electrical connections. To get the best heating and recovery performance from our machines we always recommend the highest connection where possible (13A 3phase, or 30A single phase).
We do offer a 3-pin (13A single phase) connection on all our undercounter machines for convenience; however please note for 500mm basket machines the overall rack performance and heating times of the machines on this lower supply will be considerably reduced – if it must go on this connection we recommend a hot fill to minimise the amount of heating performance required (water supply must be below 60°C).
Which machine will I need to handle our footfall?
There are various factors to consider when choosing a glass or dishwasher, but most importantly, determining what needs to be washed at peak times, on the busiest day of the week, is crucial to sizing the correct machine. Once this is understood, this can be converted into the required dishwasher racks per hour. Get this right, and the heart of the warewash system will make the overall design flow and work.
If you are unsure of what model to choose, please contact us and we can help you choose the right machine for your requirements.
Pass through dishwashers
Pass through dishwashers are suitable for when there is a high volume of covers and items being returned to the wash up area. These normally have a 1.5 or 3 minute wash cycle (40/20 racks per hour). Working in conjunction with inlet and outlet tabling, these machines can be designed to work inline or as a corner operation.
It is highly important to consider the entire wash system – what items (plates, crockery, cutlery, pans) and the way they are returned to the wash up area (pre-sorted or not) when deciding on a pass through dishwasher, to make sure that you have an area that is operating to maximum efficiency and not bottle-necking during busy periods.
If you are unsure or need help working out a system for your individual requirements, we are happy to do a free site survey and recommend the right machine and system for your washing up needs
Rack machines have a capacity of anything from 100 to 300 racks per hour. These machines are designed for volume catering which means the return and set down area is extra critical, as is the space for pre-sorting prior to washing. Any design defects at this stage will cause chaos.
In the staff canteen sector (business and industry), many rack type machines are fed by conveyors. It’s the conveyors which determine “the pace” of the entire wash system within the dishwash area.
If you are unsure or need help working out a system for you individual requirements, we are happy to carry out a free site survey and recommend the right machine and system for your washing up needs.
Ice. Pure and Simple.
At Ice-O-Matic, we believe that making ice is easy, and choosing an ice machine should be easy too. Whatever your needs, Ice-O-Matic offers a full line of ice-making equipment and accessories that provide reliable performance and carefree operation within a practical design.
Built strong for long-lasting durability, all Ice-O-Matic ICE Series models are made with a rugged stainless steel chassis, durable stainless finishes, and premium components throughout. Our industry-leading features give you one of the most reliable machines available in the market today.
We believe an ice machine should be your silent partner, working every day to provide you with high volumes of crystal-clear, pure ice without a lot of maintenance.
What makes an Ice-O-Matic machine better? Our customers will tell you that it’s the best value on the market, but we think it’s our practical, no-nonsense design that makes a difference to you every day.
Sizing your Ice Machine
- Does the existing ice maker meet peak usage during the hottest part of the year?
- What are the various locations or stations in the establishment that will need ice? Will they be serviced from one or multiple ice makers?
- Planning for future growth? Consider building in at least 20% additional capacity on new installations.
|FOODSERVICE||APPROXIMATE ICE USAGE PER DAY|
|Restaurant||0.7kg per person|
|Cocktail||1.4kg per person|
|Salad Bar||6.41kg per cubic metre|
|Quick Service||148ml per 207-296ml drink / 237ml per 355-473ml drink / 355ml per 532-710ml drink|
|Patient Ice||4.5kg per bed|
|Cafeteria||0.45kg per person|
Types of Ice
Uniquely thimble-shaped and crystal clear, the ‘Shot’ (or Bistro) cube ice is slow melting, tasteless and odourless – the best there is to add quality and sparkle to refined spirits.
The perfect complement to any cocktail or beverage — make drinks look and taste better with this long-lasting, classic ice cube. The most popular choice for large volume applications like bagging and bulk cooling.
This smaller, easier to handle ice is perfect for blended drinks due to its ability to break down and create a smoother finish. Easily delivered by our machines for consistent production and works well in dispensers.
Flake ice is ideal for presentation and preservation of seafood, produce and perishable food items. Maintains food hydration for a longer period for a fresh and consistent display. Also perfect for use in bakeries, food transport and healthcare applications.
Adding perfection to any fountain drink, smoothie or refreshing beverage, our highly desired Nugget Ice is the soft, chewable, longer-lasting ice that consumers love and keep coming back for again and again. It dispenses well, blends fast and displaces liquid better than cubes.