Jason is a senior engineer at Smartool. He works on the commercial ice machines, soft serve and slushy machines, and refrigerated prep tables Smartool builds for restaurants, bars, hotels and dessert shops. His guides look at equipment from the engineering side: how to size a machine for a site, what it needs for power, water and airflow, and how to keep it running through busy service. He also helps buyers match the right model to their kitchen before they request a quote.
Commercial ice machine installation: water line, backflow preventer, drain air gap, electrical circuit, clearance and first start-up, with Food Code rules.
Work out ice cream vending machine profit cup by cup: mix cost, commission, card fees, power, labor, permits and the daily sales needed to pay back the machine.
