How Automatic Ice Factories Keep Your Ice Clean & Safe

In order to ensure the cleanliness and safety of ice cubes, automatic ice factory usually take a series of strict measures, from water source treatment, equipment maintenance to environmental management, product testing, storage and transportation, etc., to fully guarantee the quality of ice cubes. The following are the specific practices:

High-quality Water Source: the first line of defense for health and safety

• The ice factory must first ensure that the water used is in compliance with national drinking water standards. High-quality edible ice usually has to go through a multi-stage filtration system to remove impurities in the water after routine purification. At the same time, the water quality must be regularly tested for heavy metals, microorganisms and other indicators.

• The filtered water needs to be further purified using ultraviolet sterilization or ozone disinfection technology to completely remove possible bacteria, viruses and other microorganisms to ensure the safety of the water source.

Production Equipment: the Key to Blocking Bacterial Growth

•  All ice-making equipment and pipelines are made of food-grade stainless steel.

•  Regularly clean and disinfect the equipment, including the inside of the ice machine, ice storage hopper, conveyor belt and other key parts, to avoid secondary contamination caused by equipment residue.

• Automated production reduces manual intervention and reduces the risk of contamination caused by human operation.

Workshop Environment

• Use clean workshops for production.From ice making to transportation, from quick freezing and ice screening to ice storage and filling, and then to sealing and laminating, all places in contact with ice must use food-grade 304 stainless steel and PP materials. The low temperature environment of the workshop is combined with UVC LED ultraviolet technology to irradiate the ice-making equipment without dead angles, and the sterilization rate can reach 99.99%. It is also equipped with a high-efficiency air filtration system.

• Before entering the workshop, staff must go through a strict dressing, hand washing and disinfection procedure, and wear special protective clothing, hats, masks and other equipment to prevent external pollutants from being brought into the workshop.

Quality Inspection: Building the Last Line of Defense

• Testing is carried out throughout the entire production process, such as monitoring water quality and microorganisms on the surface of ice-making equipment. Appearance inspection of finished ice cubes and microbial index testing of edible ice.

• Only ice cubes that have passed all quality tests can be packaged, stored and transported.

Storage and Transportation

Ice cubes are stored in low-temperature cold storage, and the temperature must be controlled below zero to inhibit bacterial growth. Cold chain logistics transportation is adopted, and low temperature is kept throughout the process to avoid melting and refreezing to ensure quality and safety.

In summary, the automatic ice making plant uses the above measures to fully ensure the cleanliness and safety of ice cubes, so that consumers can use them with confidence.