Commercial Ice Machines
Not All Commercial Ice Machines Are the Same
People not in the business of keeping things cold would never guess that different shapes and sizes of ice can make all the difference. For example, if you are using ice to display seafood in a grocery store you should probably insist on flake ice. Cube ice is preferred for alcoholic beverages. And nugget ice is the ice of choice for tea and soft drinks.
Commercial ice machines will have no problem supplying the 1-1/2 lbs per person that a restaurant needs each day. Hospitals need 10 lbs. of ice per bed, and that’s per day. Finally, hotels need 5 lbs. per room each day.
Storing ice
If your commercial ice maker can produce all the ice you require, how will you get it to the customer? You need something to store it in and some way to distribute it.
Choices include standalone, combination or modular units. With the standalone and combination units you will not need to purchase anything else. It is also suggested a filtration system on the incoming water line will keep your ice as clear as you would wish.
Air cooled or water cooled?
Another decision you will have to make is whether to purchase an air cooled or water cooled ice machine. Basically air-cooled systems are better for the environment and for your air conditioning bill. Although the heat from an air-cooled machine makes your air conditioning work harder, the higher air conditioning costs are small compared to the costs of water-cooling, which are even higher.
What size machine?
Before you decide on the size of your new commercial ice makers, choose the style of ice you want them to produce. You also must know where the machine will be located, what kind of ventilation it will have and how much ice you will be making each day.
Please remember location is very important. Commercial ice machines work best when you make sure their location gives them the maximum they need for drainage, power and filter options.
