Franke, Scotsman Partner on New Ice Machine Sanitation

Franke Foodservice Systems has announced a partnership with Scotsman Industries to introduce a new technology that offers an effective and affordable way to keep ice machines clean and prevent the spread of harmful bacteria and pathogens sometimes found in ice.

In the partnership, Franke will provide the technology and manufacturing for a compact device that fits to new or existing ice machines and Scotsman Industries’ global family of ice machine brands will be the exclusive distributor beyond Franke’s core foodservice customers.

The new product was awarded one of the Kitchen Innovation Awards during the National Restaurant Association Show in Chicago in May. “We are honored by the judges’ recognition of this breakthrough technology,” says Thomas Campion, President of Franke’s equipment business in the Americas. “We look forward to working with the team at Scotsman to successfully bring this technology to the marketplace.”

David McCulloch, Chairman and CEO of Scotsman Industries, added, “This device will significantly ease the burden of ice machine cleaning routines, and give customers peace of mind regarding ice in the bin.”

The device easily attaches to the water line of many ice machines. Its diamond-based electrolytic cell creates precise levels of dissolved ozone to safely sanitize the ice-making path and holding bin without chemicals. Ozone is approved by the FDA as a means to rapidly eliminate a broad spectrum of microorganisms—including most bacteria, viruses and mold. Independent lab tests show the device can prevent the growth of harmful bacteria like E. coli by more than 99.99% and dramatically slow the formation of biofilm.

“Until now, ice machine sanitation products made too little or two much ozone, or introduced it in the wrong places, for them to be both safe and effective,” says Jeff Cook, President of Franke Innovations, the company’s product development arm. “Our new has been proven to solve those problems in a device that’s very efficient in terms of space, cost and results. We keep the machine clean, the consumer safe, and the ice tasting great.

“Ozone is an incredibly effective sanitizer—faster and more powerful than chlorine, for instance—but it leaves no residue or harsh odors,” Cook adds. “Now we have a way to produce just the right amount with a small device located right at the ice machine.”

After a period of six months to one year, depending upon local water quality and ice production volume, the unit signals the foodservice operator that it’s time to exchange the electrolytic cartridge with a new one.

Preproduction units will be available through Scotsman or Ice-O-Matic for evaluation by major foodservice operators.