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Every customer that has ordered a beverage from a bar or restaurant knows that it isn’t complete without the right amount of ice. Many restaurant owners make the mistake of picking the wrong ice makers, unaware that there are different daily requirements for ice contingent to their style of business. Take these recommendations into consideration when pondering over your next ice machine purchase.

Your Guide to Choosing the Best Ice Maker

Which Kind of Ice Maker Is Best Suited for Your Business?

There are two different styles of ice machines, and the amount of ice your restaurant uses in one day will help determine the one that works best for you; less than 300 pounds of ice per day calls for an under counter unit, but usage of over 300 pounds per day will require a modular unit.

Small restaurants, delis, and bars that use a steady amount of ice throughout the day will often find the under counter unit sufficient to their needs. The smaller machines save space by producing and storing the ice all in one unit. Larger restaurants, coffee shops, and hotel bars can see their ice demands rise sharply during peak times, making the modular unit the preferred machine. These ice makers can come equipped with an additional bin, giving restaurant owners the choice of having a fast ice making machine with a smaller bin, or they can opt for a larger bin to compensate for a slower ice maker.

How to Determine Desired Ice Type

While all of the different types of ice will cool your drink, various varieties of ice offer separate advantages:

  • Shaved or Flaked: This type of ice is perfect for cooling a beverage down quickly. The small shavings chipped from a larger block of ice make it ideal for packing products, and it’s great for salad bars and delis.ice
  • Nuggets: Nugget ice is shaved ice that has been formed into soft “nuggets.” They are great for chewing, and their consistency makes them resistant to sticking together. This makes them good for cooling drinks without excess foaming, and they work great in blended cocktails and produce displays.
  • Cube: The classic ice cube is common around many industries and good for a variety of uses. They melt slowly, due to the proportion of surface area compared to cube size. They work well for ice dispensing and banquet services.

 

A commercial kitchen is nothing without proper restaurant equipment, and Commercial Refrigeration of KY in Campbellsville, KY, has provided quality services for over 30 years. Supplying equipment from the best brands on the market, their team offers a wide variety of products, including commercial freezers, ice makers, cooking equipment, and fryers. Their expert technicians are on hand 24 hours a day for refrigeration service and a variety of installations, so call (270) 465-2910 if you need emergency repairs. Check out their website for more information on their financing options.

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