How To NOT Invite Salmonella To Dinner

[fa icon="calendar"] Sep 22, 2017 1:32:27 PM / by Franke

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First Annual Better Ice Summit - SUCCESS!

[fa icon="calendar"] Sep 19, 2017 3:18:04 PM / by Franke

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When Legionella Strikes

[fa icon="calendar"] Sep 14, 2017 5:13:08 PM / by Franke

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Bad Bugs: E. coli

[fa icon="calendar"] Sep 8, 2017 3:28:06 PM / by Franke

Most E. coli are harmless, even good for the human intestines.  We know what you may be thinking, how can E. coli be harmless? E. coli plays an important part of a healthy human intestinal tract however, some strains can lead to serious illness. In fact, they are one of the most common types of bacteria found to cause foodborne illness and are responsible for 100,000 illnesses; 3,000 of which lead to hospitalizations and sadly, 90 of which lead to death - per year- in the U.S. alone.

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Creating A Food Safe Culture

[fa icon="calendar"] Sep 1, 2017 2:17:49 PM / by Franke

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The Importance of Developing Safety and Quality Standards for On-Demand Restaurant Ice

[fa icon="calendar"] Aug 28, 2017 3:16:08 PM / by Franke

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It's Time To Move Ice Machines From Operations To Food Safety

[fa icon="calendar"] Aug 18, 2017 12:35:24 PM / by Franke

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Water Filtration vs. Water Sanitization: What You Need To Know

[fa icon="calendar"] Aug 1, 2017 9:00:00 AM / by Franke

In a perfect world water that flows through our taps would be perfectly clean and taste delicious, but unfortunately we do not live in that world. H20 that comes from our water lines often has different levels of harmful chemicals, bacteria and minerals  that are better killed or removed than consumed. Let’s take a deeper dive into some common methods of removing unwanted taste and odor from our water so we can get to a better end result - fresh, clean water and ice.

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The BEST Way to Protect Your Restaurant's Ice

[fa icon="calendar"] Jul 25, 2017 3:31:05 PM / by Franke

Foodborne illness incidents occur every single day. In recent news (here and here), unsanitary operational practices in restaurants have lead to global awareness. Specifically related to ice. So let’s talk about how bacteria and viruses get into our ice and how we can best keep ice clean and safe for customers.

First, let’s address a common question. Isn’t ice cold enough to kill bacteria and viruses?  Short answer, no! Once the ice is made it falls into a large bin for holding until it is used. The temperature in that bin remains around 35 to 40 degrees fahrenheit, and is NOT cold enough to kill off harmful pathogens. In fact, the ice bin is a dark, damp place that is perfect for mold, algae and biofilm to thrive - which bacteria LOVE to consume. So how exactly can you protect your customers, your brand and your integrity regarding this food product? It’s simple.

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Franke Breaks Down The Anatomy Of A Drive-Thru For FER Magazine

[fa icon="calendar"] Jul 14, 2017 9:51:01 AM / by Franke

Earlier this month Franke Foodservice Solutions was featured in an article by Beth Lorenzini of Foodservice Equipment Reports. They had asked us to help them break down the anatomy of a successful drive-thru design, and how to make the most of a small footprint. We wanted to thank them for letting us help out with the article, and to our readers know where they can find the full article. 

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