The food service industry has been plagued by under-trained food service personnel. Since ice is also food it is essential for service workers, technicians and health inspectors to upskill beyond their current competencies. Finally, a reference book that speaks only to commercial ice machines is available for training their technicians in a manner that helps to ensure the quality of the food chain. Long before the factory service manuals are of use, the fundamentals aspects of the ice machine must be learned. -The types of ice found in the commercial food service industry -Basic generic troubleshooting practices -Introductions to ice machine specific components and sequences of operation -Increase health code compliance and inspector confidence -150+ color photographs of real world parts and installation This book is suited for: -Equipment Owners -Health Inspectors -Facility Manager -HVAC or Refrigeration Technicians -Appliance Repair Technicians -Service Managers -Energy Auditors -Vocational Schools -Community College Students -Ice Machine Factory Training Department