It is not enough that you provide great food for your patrons but you must provide unparalleled customer care and staff at all times whenever you run a restaurant. This is also true if you manage or own a catering business and this is why you need certain pieces of commercial equipment to make the job easier to complete with fewer delays. Patrons do not see how difficult it is to do your job and they certainly have no idea of the amount of experience and training that is necessary to truly produce great food at a very fast rate.
To help speed things along and keep your staff supplied with everything they need, equipment such as commercial ice machines, refrigerators, catering tables, and much more is required. The moment that you have these installed, you can take most of the hard work out of just keeping the kitchen running and focus all of your training, time, and energy on simply producing amazing food. Not only will you be more productive if there are machines around to help take some of the workload off your shoulders but your patrons will receive their food more quickly and be more satisfied by the time they finish their meals, pay, and then leave.
Fast
A commercial ice machine in Perth is designed to produce large quantities of quality ice in a very short period of time and then drop it down so that it can be used immediately. This will ensure that drinks, chilled food items such as shucked oysters, and more can easily be kept cold and served as such to your patrons. Not only will you be able to keep your team working quickly but you can ensure that all iced drinks and food reach the table quickly while you focus on keeping your staff working on the hot foods.
Reliable
Commercial ice machines are fairly simple, producing ice in a specialised area at the top of the machine and then dropping it down into a storage area for use. Once a new load of ice is complete, the cycle will repeat until the storage bin is at a certain capacity, at which point the machine will stop producing ice until the storage bin has been depleted. The machine may be turned on and off at will but it is not necessary to do so unless you need to move the machine to a new location or require that the ice be removed so that the machine may be cleaned. It is important that the machine be cleaned on schedule as indicated by the manufacturer, especially if you want to ensure that all ice produced is safe for consumption by your patrons.
Variety
It could be that you need a mobile ice machine for your catering business and a large industrial-sized option for your restaurant, both of which are available as you need them. These machines can be purchased in a wide range of sizes, shapes, and styles, meaning that you can ensure that you receive exactly the right amount of ice you need.
John Smith 