The food service industry is plagued by under-trained technical service personnel.
Long before the factory service manuals are of use, the fundamentals aspects of the ice machine must be.
Finally, a reference book that speaks only to Commercial ice Machines is available for training of technicians in a manner that helps to ensure the quality of the food chain.
Since ice is food it is essential for service workers, technicians and health inspectors to upskill beyond their current competencies.
The food service industry is plagued by under-trained technical service personnel