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  1. #1
    Join Date
    May 2008
    Location
    KY
    Posts
    12

    Subway yeast problem

    looking for any exta input for a Subway I service that has extreme yeast problem. I have 7 stores I service and this one in particular is smaller than the others and does more volume of bread. I can clean the machine in and out and yeast sludge will develop in water pan within a month clogging pump. This is Manitwoc above dispenser unit, I have tried Manitwocs bags, tried Scotsmans Bullet and nothing makes much improvement. Maybe need exhaust over ovens??? If anyone has a good formula it would b appreciated. Thanks

  2. #2
    Join Date
    Nov 2008
    Location
    Altamont, IL
    Posts
    380
    do you have a water filter that removes the chlorine? The chlorine is needed to kill the yeast. They have filters now that don't have the carbon ,that is responsible for removing the chlorine.

  3. #3
    Join Date
    Jul 2000
    Location
    Guayaquil EC
    Posts
    10,425

    For What It's Worth...

    I haven't tried these gizmos but since nothing else besides monthly cleaning and sanitizing works, it's probably worth a shot:

    Ozone Generator: http://www.ecologicintl.com.au/files...Ice%20spec.pdf

    Icemaker UV Light: http://www.iceuv.com/

    Has anyone had any experiences with this approach?

  4. #4
    Join Date
    Aug 2007
    Location
    Winter Haven, FL
    Posts
    4,380
    I have noticed ice machines on water softners build up lots of "gunk". Might try getting baack on municipal water supply with a particle filter. Its probably easier to deal with the scale once every 6 months than yeast every couple of weeks..

  5. #5
    I wonder if the yeasty ice is why a Sprite from Subway tastes better than anywhere else?

  6. #6
    Join Date
    May 2005
    Posts
    1,369
    i have one of those ozone things on a customers ice machine (he's a big time baker) and the red stuff is still there..

  7. #7
    Join Date
    May 2008
    Location
    KY
    Posts
    12
    These are on Subway filter systems which according to Subway they are the best set up available????

  8. #8
    Join Date
    Apr 2004
    Location
    Cincinnati, Ohio
    Posts
    11
    I have 4 Subways I take care You have to get rid of the carbon filter in the water system, (The soda guys won't like it very much).That will make it manageable. Plus a little bleach water in a sprayer will clean the machine up nicely. I still have to tare mine down all the way four times a year..

  9. #9
    Join Date
    Aug 2007
    Location
    Winter Haven, FL
    Posts
    4,380
    Thats what I am saying is to get the ice machine back on city water. Lots of chlorine is good for the yeast. Not for the evap so much.

    I would rather eat chlorinated scale than multi colored yeast.

  10. #10
    Join Date
    Apr 2001
    Location
    Camel City, NC
    Posts
    6,233

    may be old news

    When I worked on Subways all the ice makers had the Manitowac cleaning systems on them. I agree about straight city water and leaving the chlorine in it.
    Be safe not fast. body parts don't grow back

  11. #11
    Join Date
    May 2008
    Location
    KY
    Posts
    12
    Very well i agree will try city water and go from there, maybe a uv light the work so well in other areas. Thanks

  12. #12
    I have the same problem in a Subway but I believe the culprit is iron eating bacteria from the well. I believe this is so because I have run across other ice machines that have nothing to do with subway or yeast that have the slime in them. All are on well water with softeners (most). One right down the road from the subway in a burger king that has a huge softener that has duel resin tanks that provides 100% soft water does not have the slime problem but has a bad scale problem even with the softener and expensive filter system. Go figure.

    The common element with the slime problem seems to be 1. well water 2. softeners that bypass unsoftened water while re-generating

    My money is on some type of chlorinator for the well to get rid of the slime problem.

    Anyone else?

    tom

  13. #13
    Join Date
    May 2008
    Location
    KY
    Posts
    12
    I am not sure about well water in restaurants, never seen it but know it is hard to control in a house depending on many variables. My problem is yeast due to this store is smaller and does more volume. They will tell u chorine in the water will combat this but have yet to talk to anyone or hear of a way to combat the extreme cases for a long period of time so i guess cleaning on 3 months is not unheard of. I have other stores that have no slime problem but will get black hard moldy type real bad over time??

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