1 00:00:00,000 --> 00:00:09,080 Welcome to the Windshield Chronicles, a mental sequence of operation. 2 00:00:09,080 --> 00:00:13,640 This episode brought to you by Dennis Sukup and Sunrise Refrigeration. 3 00:00:13,640 --> 00:00:23,000 Learn more about Sunrise Refrigeration at SunriseRef.com. 4 00:00:23,000 --> 00:00:24,840 Well thank you all for joining us once again. 5 00:00:24,840 --> 00:00:27,000 We're hanging out with Dennis Sukup. 6 00:00:27,000 --> 00:00:28,600 Dennis, thanks for joining us. 7 00:00:28,600 --> 00:00:30,120 Glad to be here today, Cliffin. 8 00:00:30,120 --> 00:00:33,720 Now a lot of people know Dennis from the HVAC excellence side of the business, but they 9 00:00:33,720 --> 00:00:36,680 don't know him from the contractor side of the business. 10 00:00:36,680 --> 00:00:42,240 So Dennis, tell us a little bit about your history in the business. 11 00:00:42,240 --> 00:00:46,960 Well okay, my history in the business goes back to when my time in the Air Force was 12 00:00:46,960 --> 00:00:52,240 ending and I realized I couldn't continue to do what I did in the Air Force because 13 00:00:52,240 --> 00:00:53,240 the war was ending. 14 00:00:53,240 --> 00:00:59,560 And I was able to have the Air Force send me to a night school as an adult in uniform 15 00:00:59,560 --> 00:01:05,160 and I selected then an air conditioning program in Las Vegas that was at that time being taught 16 00:01:05,160 --> 00:01:09,440 through the college but being taught at a local high school. 17 00:01:09,440 --> 00:01:15,000 And from that I actually left there with basic skills of an air conditioning technician. 18 00:01:15,000 --> 00:01:18,840 And as an air conditioning technician, I worked for a couple companies. 19 00:01:18,840 --> 00:01:25,560 By 1981, I took the contractor's test, got my license, opened up my company as a carrier 20 00:01:25,560 --> 00:01:28,840 dealer if you will, because that's what I was doing the most with. 21 00:01:28,840 --> 00:01:32,840 And a lot of people ask me, well, how did you get so much into commercial refrigeration 22 00:01:32,840 --> 00:01:33,840 and ice machines? 23 00:01:33,840 --> 00:01:35,960 And my answer was I lied. 24 00:01:35,960 --> 00:01:40,920 I was working on a rooftop at a Carl's Jr. and I came down the ladder after fixing the 25 00:01:40,920 --> 00:01:45,120 air conditioner and the manager was in a panic going into lunch and said, can you fix my 26 00:01:45,120 --> 00:01:46,120 milkshake machine? 27 00:01:46,120 --> 00:01:48,760 And I just said, yeah, of course. 28 00:01:48,760 --> 00:01:49,760 Sure, why not? 29 00:01:49,760 --> 00:01:50,760 I'm here. 30 00:01:50,760 --> 00:01:54,040 I took the book off their shelf in their office. 31 00:01:54,040 --> 00:01:58,640 I went out to my truck and hurried up and sped through a few pages and I got lucky. 32 00:01:58,640 --> 00:02:02,960 I fixed that milkshake machine and the next thing you know, they wanted me to be their 33 00:02:02,960 --> 00:02:07,920 service company for at that time there were only four stores in Las Vegas. 34 00:02:07,920 --> 00:02:08,920 Now there are 28. 35 00:02:08,920 --> 00:02:16,480 And that led into a long history of becoming an ice machine distributor and a walk-in box 36 00:02:16,480 --> 00:02:19,760 company in Las Vegas, which my company still does today. 37 00:02:19,760 --> 00:02:26,080 And as a matter of fact, I too was in a training yesterday morning on a brand new type of ice 38 00:02:26,080 --> 00:02:27,480 machine that is coming out. 39 00:02:27,480 --> 00:02:30,720 So my entire company was in school yesterday morning for about four hours. 40 00:02:30,720 --> 00:02:32,120 Oh man, I love it. 41 00:02:32,120 --> 00:02:35,920 So you've been around and seen many changes in ice machines. 42 00:02:35,920 --> 00:02:39,960 Well, let's talk about a sequence of operation of an ice machine. 43 00:02:39,960 --> 00:02:42,600 So we're in our van, we're heading out to a job. 44 00:02:42,600 --> 00:02:46,200 All we know is that we have a call for an ice machine. 45 00:02:46,200 --> 00:02:49,440 Patch has no more information than that. 46 00:02:49,440 --> 00:02:53,720 So let's mentally prepare ourselves before we get to this job. 47 00:02:53,720 --> 00:02:57,200 And that takes me back a lot of years because it makes me think of when the first time I 48 00:02:57,200 --> 00:03:03,480 took the cover off an ice machine, I had no idea what I was going to see or what to expect. 49 00:03:03,480 --> 00:03:09,120 So yes, so now there, I don't know, probably a good seven major manufacturers of ice machines 50 00:03:09,120 --> 00:03:10,120 out there today. 51 00:03:10,120 --> 00:03:11,120 I'd say so. 52 00:03:11,120 --> 00:03:14,640 And there's some slight variances between how they do things. 53 00:03:14,640 --> 00:03:19,680 But the basic sequence of operation is going to be identical in all. 54 00:03:19,680 --> 00:03:23,440 So if I were to start with that, the first thing I'm going to say is we're going to have 55 00:03:23,440 --> 00:03:24,920 to take on some water. 56 00:03:24,920 --> 00:03:29,640 Right now, some machines are going to use a float, which is a lot like a swamp cooler 57 00:03:29,640 --> 00:03:31,040 or a toilet, if you will. 58 00:03:31,040 --> 00:03:32,040 Sure. 59 00:03:32,040 --> 00:03:33,040 Mechanical device. 60 00:03:33,040 --> 00:03:35,560 Triple in until float says we're full. 61 00:03:35,560 --> 00:03:39,240 Some machines are going to use electronic probes. 62 00:03:39,240 --> 00:03:42,960 Probes being that when the water comes in touch with them, it sends a signal through 63 00:03:42,960 --> 00:03:46,640 the water and there's an electronic board that will be involved in that machine. 64 00:03:46,640 --> 00:03:50,040 It says I now have a batch of water. 65 00:03:50,040 --> 00:03:54,240 And from that batch of water, I'm going to make a batch of ice. 66 00:03:54,240 --> 00:03:56,840 So there the first step has been set up. 67 00:03:56,840 --> 00:04:00,880 Now we're going to machine will turn on and it doesn't know sometimes how long it's been 68 00:04:00,880 --> 00:04:01,880 off. 69 00:04:01,880 --> 00:04:04,000 So that water that could be laying in there could be contaminated. 70 00:04:04,000 --> 00:04:05,000 Right. 71 00:04:05,000 --> 00:04:06,000 Who knows what's in there? 72 00:04:06,000 --> 00:04:08,200 So a lot of machines will actually dump. 73 00:04:08,200 --> 00:04:10,240 We call dump that or purge that. 74 00:04:10,240 --> 00:04:16,320 Let that water go down the drain so we start with a brand new fresh fill cycle again. 75 00:04:16,320 --> 00:04:21,760 So now we know we're hopefully taking on fresh and filtered water because there must be a 76 00:04:21,760 --> 00:04:25,240 filter hopefully attached to that machine. 77 00:04:25,240 --> 00:04:27,060 Now we begin the startup process. 78 00:04:27,060 --> 00:04:32,600 So as the machine starts up, once the fill process is going, today's modern machines 79 00:04:32,600 --> 00:04:33,600 are very clever. 80 00:04:33,600 --> 00:04:38,080 We'll actually start with opening the hot gas valve. 81 00:04:38,080 --> 00:04:43,000 Things going on right now, but by opening the hot gas valve, I've relieved the pressures 82 00:04:43,000 --> 00:04:44,800 on both sides of the machine. 83 00:04:44,800 --> 00:04:49,480 The high side is now dumped over and the high and low sides become equal. 84 00:04:49,480 --> 00:04:54,800 Well, the neat part about that is it makes the compressor start without a big load already 85 00:04:54,800 --> 00:04:55,800 on it. 86 00:04:55,800 --> 00:04:57,160 So the start becomes soft. 87 00:04:57,160 --> 00:05:03,760 I call that start and then again for five seconds, that compressor will come on and 88 00:05:03,760 --> 00:05:06,280 that valve will still remain open. 89 00:05:06,280 --> 00:05:11,760 Letting that compressor get up to RPM before it switches and starts to freeze process. 90 00:05:11,760 --> 00:05:14,960 I want to explain that because a lot of technicians miss that. 91 00:05:14,960 --> 00:05:17,440 They think there's something wrong right away. 92 00:05:17,440 --> 00:05:20,080 So after that sounds a little different on startup. 93 00:05:20,080 --> 00:05:21,080 It does. 94 00:05:21,080 --> 00:05:22,080 It does. 95 00:05:22,080 --> 00:05:23,080 It makes a big difference. 96 00:05:23,080 --> 00:05:27,400 So now when that valve finally does close and it's only a matter of seconds, we begin 97 00:05:27,400 --> 00:05:29,560 the actual freeze process. 98 00:05:29,560 --> 00:05:32,760 My evaporator plate is going to start getting very cold. 99 00:05:32,760 --> 00:05:35,620 My condenser is going to start getting very warm. 100 00:05:35,620 --> 00:05:41,080 So the one thing we know about water is we freeze the purest of water at 32 degrees. 101 00:05:41,080 --> 00:05:43,080 So this is now a cascade principle. 102 00:05:43,080 --> 00:05:44,160 We have a sump. 103 00:05:44,160 --> 00:05:46,360 We have that batch of water we talked about. 104 00:05:46,360 --> 00:05:52,000 I got a water pump that's picking it up and if you will, it's running over a dam and that's 105 00:05:52,000 --> 00:05:56,960 cascading down in and out through all the cells that make the ice. 106 00:05:56,960 --> 00:06:02,840 And think about if we're freezing the purest of the water at 32 degrees, then all the garbage 107 00:06:02,840 --> 00:06:08,080 in the water, I like to say the blood, guts and rocks, all of our impurities, minerals 108 00:06:08,080 --> 00:06:09,080 to the sump. 109 00:06:09,080 --> 00:06:10,080 Sure. 110 00:06:10,080 --> 00:06:14,400 It's in the sump and it's now allowed to be in greater concentration because that's all 111 00:06:14,400 --> 00:06:15,900 the filter does for us. 112 00:06:15,900 --> 00:06:17,860 We can't filter out scale. 113 00:06:17,860 --> 00:06:18,860 We can play with it. 114 00:06:18,860 --> 00:06:24,720 We can change its molecular structure, keep it happier in a greater concentration. 115 00:06:24,720 --> 00:06:30,660 So now that as I'm freezing that purest of ice, I have those concentrated minerals ready 116 00:06:30,660 --> 00:06:33,840 to go down the drain and start the process again. 117 00:06:33,840 --> 00:06:34,840 All right. 118 00:06:34,840 --> 00:06:35,840 So that's what's happening. 119 00:06:35,840 --> 00:06:39,240 The purest of the water is freezing in and out of these cells. 120 00:06:39,240 --> 00:06:44,000 The garbage of the water is continuing to fall to the bottom and I'm finishing filling 121 00:06:44,000 --> 00:06:45,300 in the cells. 122 00:06:45,300 --> 00:06:47,580 Here's where we need the next device. 123 00:06:47,580 --> 00:06:53,720 Something that has to tell us that ice is now present on the plate and is ready to be 124 00:06:53,720 --> 00:06:54,720 harvested. 125 00:06:54,720 --> 00:06:57,140 We like to see that the cells are filled in. 126 00:06:57,140 --> 00:06:58,940 There could be a dimple there. 127 00:06:58,940 --> 00:06:59,940 That's normal. 128 00:06:59,940 --> 00:07:03,080 We want a bridge thickness of about an eighth of an inch. 129 00:07:03,080 --> 00:07:05,000 In between each individual cell. 130 00:07:05,000 --> 00:07:06,000 Right. 131 00:07:06,000 --> 00:07:08,680 It's a webbing, if you will, connecting the cells together. 132 00:07:08,680 --> 00:07:14,720 And that's only there so that when we harvest the ice, we can harvest it in a full sheet. 133 00:07:14,720 --> 00:07:19,380 It should be an eighth of an inch because an eighth is just enough to keep it together, 134 00:07:19,380 --> 00:07:22,080 but enough so you don't need a hammer to break it apart. 135 00:07:22,080 --> 00:07:23,080 To break it apart. 136 00:07:23,080 --> 00:07:24,080 Absolutely. 137 00:07:24,080 --> 00:07:25,080 It should fall apart easily when it hits. 138 00:07:25,080 --> 00:07:31,480 An ice scoop with a bartender should be able to break it up and use that ice without a 139 00:07:31,480 --> 00:07:32,480 great difficulty. 140 00:07:32,480 --> 00:07:36,600 And when people start to adjust and play with that thickness, well then there's a lot of 141 00:07:36,600 --> 00:07:40,920 problems that occur with the machine and you start to lose production. 142 00:07:40,920 --> 00:07:46,840 So as we build that ice, we now have either, we could have an ice thickness probe, a temperature 143 00:07:46,840 --> 00:07:53,720 pressure control, or simply a sonar control that senses that the ice is there. 144 00:07:53,720 --> 00:07:57,680 It's present, it's thick enough, it's ready to be harvested. 145 00:07:57,680 --> 00:08:03,720 So boom, now we switch again, either a board or a relay and we're going to ask it to go 146 00:08:03,720 --> 00:08:06,600 into hot gas, kind of like a heat pump. 147 00:08:06,600 --> 00:08:11,320 We're going to reverse the cycle, start pumping the hot gas into the evaporator plate. 148 00:08:11,320 --> 00:08:15,440 While that's going on, don't forget about that concentrated water. 149 00:08:15,440 --> 00:08:17,700 We're sending that down the drain. 150 00:08:17,700 --> 00:08:20,160 That's going down the drain now and we're flushing. 151 00:08:20,160 --> 00:08:21,160 Getting out that debris. 152 00:08:21,160 --> 00:08:23,460 To bring on some fresh water. 153 00:08:23,460 --> 00:08:29,200 So the plate's getting warm, garbage water's going out and then pretty soon that capillary 154 00:08:29,200 --> 00:08:34,620 action on the back of that ice will let go and it's going to fall into the bin. 155 00:08:34,620 --> 00:08:40,980 Now when it falls into the bin, older machines will have a mechanical thermostat. 156 00:08:40,980 --> 00:08:45,640 If the ice lays on that stat and gets cold, it's going to shut it off. 157 00:08:45,640 --> 00:08:50,760 Newer machines will have just a damper, a damper that'll have incorporated a magnetic 158 00:08:50,760 --> 00:08:58,040 switch so when the ice hits the damper, one, it's set up the stage for another cycle. 159 00:08:58,040 --> 00:09:03,920 Or if the damper should stay open, then it's going to say, I must be a full bin and I'll 160 00:09:03,920 --> 00:09:04,920 turn it off. 161 00:09:04,920 --> 00:09:05,920 Right. 162 00:09:05,920 --> 00:09:06,920 Okay. 163 00:09:06,920 --> 00:09:11,280 So let's just assume that the bin is not full and we finally have harvested the ice. 164 00:09:11,280 --> 00:09:14,880 We'll go ahead and that damper will go down, setting up the cycle. 165 00:09:14,880 --> 00:09:18,300 It'll come right back up and go back into the free cycle. 166 00:09:18,300 --> 00:09:24,440 Now in that case, we don't have to do that beginning part where we did the soft start 167 00:09:24,440 --> 00:09:26,960 and we pre-chilled the evaporator. 168 00:09:26,960 --> 00:09:30,140 That's another important step that a lot of machines are doing today. 169 00:09:30,140 --> 00:09:34,620 We're pre-chilling the evaporator and that's what we call to prevent from slushing. 170 00:09:34,620 --> 00:09:37,640 Slushing ice can be damaging to the pump and so forth. 171 00:09:37,640 --> 00:09:42,520 But anyway, once we do that and that damper resets, we're ready to start with the free 172 00:09:42,520 --> 00:09:45,980 cycle again and then move all the way forward to a harvest. 173 00:09:45,980 --> 00:09:50,840 And if the damper should stay open, let's say for a number of minutes, 30 minutes or 174 00:09:50,840 --> 00:09:54,360 whatever, it's telling us that ice is laying there. 175 00:09:54,360 --> 00:09:58,880 It can't fall in the bin because the bin is full and it's waiting for someone to scoop 176 00:09:58,880 --> 00:10:01,240 that ice, knock it loose. 177 00:10:01,240 --> 00:10:05,360 And then the damper will start and we'll go back to that first step. 178 00:10:05,360 --> 00:10:12,020 The first step where we purge the water, bring on the fresh water, soft start, and then recycle 179 00:10:12,020 --> 00:10:19,560 again through the cascading principle, bringing the ice back to the plate to another harvest. 180 00:10:19,560 --> 00:10:22,240 Fantastic. 181 00:10:22,240 --> 00:10:23,240 Complete cycle. 182 00:10:23,240 --> 00:10:24,240 Complete cycle. 183 00:10:24,240 --> 00:10:27,900 One of the things that's, and some of the things that's kind of unique and I see as 184 00:10:27,900 --> 00:10:33,480 test questions all the time is, you know, people will say what temperature is the evaporator 185 00:10:33,480 --> 00:10:36,440 when ice is formed and they right away want to say 32 degrees. 186 00:10:36,440 --> 00:10:37,440 Right. 187 00:10:37,440 --> 00:10:38,440 Well, no, that's not true. 188 00:10:38,440 --> 00:10:39,440 It has to be colder than 32. 189 00:10:39,440 --> 00:10:40,440 It has to be colder. 190 00:10:40,440 --> 00:10:43,040 It's got to have that saturated suction temperature. 191 00:10:43,040 --> 00:10:44,200 Actually it's unique. 192 00:10:44,200 --> 00:10:49,720 It started back in the old days of R12s when I used to log it in at 18 degrees Fahrenheit. 193 00:10:49,720 --> 00:10:55,460 That was precisely the point when 32 degree water became 32 degree ice or the latent heat 194 00:10:55,460 --> 00:10:57,280 of fusion took place. 195 00:10:57,280 --> 00:11:02,140 So the evaporator was at 18 and if you looked at your charts of R12, there was your saturated 196 00:11:02,140 --> 00:11:06,340 temperature where 32 degree water became 32 degrees ice. 197 00:11:06,340 --> 00:11:11,520 And as we've migrated these years now into R290, those principles are coming back. 198 00:11:11,520 --> 00:11:15,400 That R290 is a lot like the performance of R12. 199 00:11:15,400 --> 00:11:19,000 For a while there, those pressures went way up in the years of 404. 200 00:11:19,000 --> 00:11:20,000 Especially 404. 201 00:11:20,000 --> 00:11:21,000 Yeah. 202 00:11:21,000 --> 00:11:22,000 Right. 203 00:11:22,000 --> 00:11:25,360 Now they're coming back down again to the R290s or is bringing it back down to where 204 00:11:25,360 --> 00:11:28,920 at 18 degrees, we see that latent heat of fusion. 205 00:11:28,920 --> 00:11:33,360 And if you're servicing an ice machine, it's fun to watch that exactly when it happens 206 00:11:33,360 --> 00:11:37,320 because everything will be circulating and cascading like I talked about it. 207 00:11:37,320 --> 00:11:42,240 And suddenly you can see that slush appear into your water sump. 208 00:11:42,240 --> 00:11:45,080 Some machines will do different things to combat that. 209 00:11:45,080 --> 00:11:51,360 They'll let maybe six minutes into the freeze cycle, they'll pause and pulse that incoming 210 00:11:51,360 --> 00:11:59,120 water valve and shoot some incoming tap water or warm water to counteract that slushing. 211 00:11:59,120 --> 00:12:04,560 Some machines have dampers or diverters in the trough to catch the slush before it gets 212 00:12:04,560 --> 00:12:05,600 to the pump. 213 00:12:05,600 --> 00:12:09,240 So the pump doesn't cavitate and pick up that slush. 214 00:12:09,240 --> 00:12:13,180 And then of course now most machines will pre-chill. 215 00:12:13,180 --> 00:12:18,420 Pre-chill meaning once we soft started that compressor, we'll let the evaporator freeze 216 00:12:18,420 --> 00:12:23,940 down a little bit with no pump running, no water, get it nice and cold, and then bring 217 00:12:23,940 --> 00:12:27,520 the water down and start that cascading principle. 218 00:12:27,520 --> 00:12:31,960 And it really is unique to watch that, to see it freeze the best of the water. 219 00:12:31,960 --> 00:12:33,160 That's what you have to think about. 220 00:12:33,160 --> 00:12:38,760 I'm freezing the best of that batch of water to the plate and letting the garbage cascade 221 00:12:38,760 --> 00:12:39,760 out. 222 00:12:39,760 --> 00:12:44,720 Those minerals and those deposits freeze at colder temperatures than 32. 223 00:12:44,720 --> 00:12:50,400 That's why we're able to almost purify the water during that cascading principle. 224 00:12:50,400 --> 00:12:53,680 So having an incoming filter is a good thing. 225 00:12:53,680 --> 00:12:57,960 It allows you to stay in solution and it's not going to prevent you from having to clean 226 00:12:57,960 --> 00:13:00,120 the machine, but it's going to help you. 227 00:13:00,120 --> 00:13:05,960 It won't stick to the sides and the parts as hard as it does without a filter. 228 00:13:05,960 --> 00:13:10,380 What about a general sequence of operation for cleaning a machine while we're talking 229 00:13:10,380 --> 00:13:12,460 about those heavy minerals? 230 00:13:12,460 --> 00:13:15,040 So a good cleaning process. 231 00:13:15,040 --> 00:13:19,440 The older machines, the other was absolutely not a mechanical type process. 232 00:13:19,440 --> 00:13:22,380 The new machines today are pretty simple. 233 00:13:22,380 --> 00:13:24,040 They got reminders in them. 234 00:13:24,040 --> 00:13:27,740 They're going to tell the owner and tell the technician, hey, I'm due for cleaning. 235 00:13:27,740 --> 00:13:30,000 And they're pretty much a plug and play. 236 00:13:30,000 --> 00:13:34,640 You can actually push the button and say, do you want to clean and sanitize? 237 00:13:34,640 --> 00:13:35,640 Yes. 238 00:13:35,640 --> 00:13:39,720 And then it's going to tell you, okay, now you add your chemical and basically you stand 239 00:13:39,720 --> 00:13:42,240 back and the machine will circulate. 240 00:13:42,240 --> 00:13:47,120 It'll flush, clean, flush, clean, and then it'll tell you it's time to add sanitizer. 241 00:13:47,120 --> 00:13:49,960 Now let's go beyond that. 242 00:13:49,960 --> 00:13:53,920 And this is a kind of a frustrating part for me when some people think you just pour a 243 00:13:53,920 --> 00:13:56,240 bottle of chemicals in it and you're done. 244 00:13:56,240 --> 00:13:57,920 That's not the case at all. 245 00:13:57,920 --> 00:14:03,680 So first off in effectively cleaning an ice machine and here in Las Vegas, we have some 246 00:14:03,680 --> 00:14:05,440 pretty tough water. 247 00:14:05,440 --> 00:14:07,200 People say, is it hard water in Las Vegas? 248 00:14:07,200 --> 00:14:08,960 We'll take a look at the Grand Canyon. 249 00:14:08,960 --> 00:14:09,960 Tell me what you think. 250 00:14:09,960 --> 00:14:10,960 We cut it. 251 00:14:10,960 --> 00:14:11,960 That's a lot of water. 252 00:14:11,960 --> 00:14:13,440 That's hard water. 253 00:14:13,440 --> 00:14:14,440 Okay. 254 00:14:14,440 --> 00:14:18,660 So I like to start off with you take a lot of the removable parts, take that splash 255 00:14:18,660 --> 00:14:23,440 curtain off, take that damper out, take the water sump tray out, get all that stuff to 256 00:14:23,440 --> 00:14:28,380 a three compartment sink if you can, and get it soaking in some solution to help you thoroughly 257 00:14:28,380 --> 00:14:29,560 get all of it. 258 00:14:29,560 --> 00:14:33,720 You know, then's the time I reassemble all of that and add some chemicals so that it 259 00:14:33,720 --> 00:14:36,360 can cascade over the evaporator plate. 260 00:14:36,360 --> 00:14:37,780 And you're going to need a brush. 261 00:14:37,780 --> 00:14:42,360 You need a little bit of a brush to make sure you're breaking that calcium deposits up and 262 00:14:42,360 --> 00:14:44,360 you're getting all of that off of there. 263 00:14:44,360 --> 00:14:48,720 But there's one important thing that people don't know about ice machine cleaners. 264 00:14:48,720 --> 00:14:50,080 There's a couple of grades. 265 00:14:50,080 --> 00:14:56,600 I recommend check the manufacturer because those plates are coated with certain materials. 266 00:14:56,600 --> 00:15:01,760 And if you can use the wrong ice machine cleaner, you'll damage the evaporator plate. 267 00:15:01,760 --> 00:15:03,020 But you're not done there. 268 00:15:03,020 --> 00:15:08,040 You're not done there because there is the problem of the, what we call pink slime or 269 00:15:08,040 --> 00:15:09,720 bacteria slime. 270 00:15:09,720 --> 00:15:15,160 All the ice machine cleaner in the world will not touch the slime and bacteria. 271 00:15:15,160 --> 00:15:19,120 You're not done until you've sanitized that machine. 272 00:15:19,120 --> 00:15:21,840 Sanitizer is a separate little bottle, a separate chemical. 273 00:15:21,840 --> 00:15:26,480 You put it in, let that circulate through the system inside and outside all of your 274 00:15:26,480 --> 00:15:30,400 tubes, through your cascading system, down the evaporator. 275 00:15:30,400 --> 00:15:33,520 And now you're sanitizing and killing bacteria. 276 00:15:33,520 --> 00:15:39,520 Very important in places that bake bread, throw beer cans down the drain because the 277 00:15:39,520 --> 00:15:45,400 soon as that yeast goes airborne, it's looking for the coldest, wettest place to live. 278 00:15:45,400 --> 00:15:46,400 Right. 279 00:15:46,400 --> 00:15:47,400 And where's that? 280 00:15:47,400 --> 00:15:48,520 In your ice machine. 281 00:15:48,520 --> 00:15:51,680 And the minute the health department comes in, they're going to lift the lid. 282 00:15:51,680 --> 00:15:56,640 They're going to slide a mirror underneath that water tray and they're going to see stalactites 283 00:15:56,640 --> 00:15:57,920 of slime. 284 00:15:57,920 --> 00:16:00,240 And where's that slime dripping and falling? 285 00:16:00,240 --> 00:16:02,000 On top of the ice. 286 00:16:02,000 --> 00:16:03,200 On top of the ice. 287 00:16:03,200 --> 00:16:07,360 Now again, you're not done because a lot of guys used to do this. 288 00:16:07,360 --> 00:16:09,960 In an ice machine with a bin full of ice. 289 00:16:09,960 --> 00:16:13,960 I'm sorry, but all that you're not going to contain that chemical. 290 00:16:13,960 --> 00:16:16,960 You have to do what we call in the trade, burn that ice. 291 00:16:16,960 --> 00:16:19,240 You're going to have to get rid of it. 292 00:16:19,240 --> 00:16:21,560 Think about what you're doing with it before you start. 293 00:16:21,560 --> 00:16:25,880 I usually tell the bartenders, let's fill up your station because you're going to be out 294 00:16:25,880 --> 00:16:27,780 of ice for a little while. 295 00:16:27,780 --> 00:16:33,280 Get that ice out of the bin because if you haven't taken sanitizer and sloshed and mopped 296 00:16:33,280 --> 00:16:38,840 it all around the internal liner of the bin, you have not completed your job. 297 00:16:38,840 --> 00:16:40,160 You have not sanitized. 298 00:16:40,160 --> 00:16:43,280 That's food and that's where the food is being stored. 299 00:16:43,280 --> 00:16:47,540 A lot of students used to ask me, well, Mr. Sukup, how do you know when the ice machine's 300 00:16:47,540 --> 00:16:48,540 actually clean? 301 00:16:48,540 --> 00:16:52,080 And my answer was when I let my grandkids have a drink. 302 00:16:52,080 --> 00:16:54,080 Very good point. 303 00:16:54,080 --> 00:16:56,960 Dennis Sukup, thank you so much for joining us today. 304 00:16:56,960 --> 00:16:58,720 We appreciate your time. 305 00:16:58,720 --> 00:16:59,720 You bet. 306 00:16:59,720 --> 00:17:10,320 Great.