The Lombardi Group, owners of 17 restaurants across the United States and Mexico, had identified the need for a more comprehensive method of ensuring their ice machines were consistently cleaned and sanitized. Robert and Michael found a technology used in healthcare facilities that could be implemented in foodservice. This technology provides continuous sanitization of their ice machines. The device from the CASPR Group utilizes a photocatalytic convertor that uses a combination of UV lights and special coatings to convert oxygen and water into safe oxidizing molecules. The results delivered a greater than 99.99% reduction in total fungal counts. This technology has enabled the Lombardi Group to ensure their customers enjoy a dining experience at any of their 17 establishments without any fear of illness associated with contaminated ice. The science allows them to have a continuous reduction in bioburden that can never be achieved with the traditional episodic intervention.