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Many businesses use commercial ice makers. In the hospitality industry alone you are looking at hotels, resorts, country clubs, night clubs and golf courses. Many other industries also use commercial ice makers that you may not think of right away such as office buildings, doctors’ offices, grocery stores and Athletic fields. So how do you know which commercial ice maker will fit your needs the best? Below is some general info that should make the decision easier for you.
Sizing commercial ice makers
An important consideration is the production capacity of the unit. Proper selection in this regard can make or break the experience of your customers as well as your staff. Knowing your overall business and business levels will assist you in making a careful assessment, based on your individual business needs. The machine should be purchased understanding the ice consumption of the peak business times as well as being able to sustain any future growth of your business.
So after considering your quantity and space requirements, you now need to decide upon the shape of ice cubes, you desire from the commercial ice makers. The shapes on offer are diced cubes, contour cubes nuggets and flakes. Each of the different shapes is suited for different applications and has its own advantages.
Ice shapes
Diced ice is regular ice in the shape of cubes. It is commonly used for carbonated beverages, mixed drinks, ice displays, ice dispensing, banquet services and ice retailing. The cube ice has a favorable liquid displacement.
Contour cube ice is just right for carbonated beverages, mixed drinks, ice displays, ice dispensing and ice retailing. Their unique design reduces splashes as the contour shape encourages the liquid to flow over easily. Individual cubes make them easy to dispense.
Nugget ice or Sonic ice is the ideal choice for blended cocktails, bar fountain drinks, produce displays, salad bars and even therapeutic needs. Its diverse uses are due to the fact that the ice melts slowly. It cools a drink faster without any foam formation. It is the right option for patient care and therapeutic needs. It also displaces more liquid, which could translate to better profits.
The last of the lot is flaked ice. It is the thing for seafood, produce and meat displays. It is also useful in blended cocktails and salad bars. Flaked ice can be easily molded to use for ice displays. As it cools faster than any other ice shape, it is ideal for therapeutic or patient use.
Water cooled commercial ice makers
Water-cooled commercial ice makers should only be considered if one or more of the following conditions exists where the machine will be installed:
1. The ambient air temperatures of more than 80F
2. The air contains a high level of contaminants such as grease
3. A lack of air circulation
With this being said, an example of a situation where a water-cooled or remote unit should be used would be to install the unit in a small room without air circulation. Another example would be in a small kitchen where the ice machine must be located near the cooking equipment and air temperatures are typically over 80F. Again, the tradeoff of using a water-cooled machine is that water consumption will be higher than it would be with a comparable air-cooled unit. For this reason an air-cooled unit should be selected unless conditions warrant the use of a water-cooled machine.
Air cooled commercial ice makers
The decision will also need to be made whether the ice making machine will be air-cooled or a water-cooled. An air-cooled machine is the most popular as it is the most cost effective in the long run as these units have no added water costs. With water restrictions in some parts of the country, the cost of using water is rising quickly. This will be something you want to calculate into your future plans and/or expenses with a water cooled machine. Another consideration to consider is that an air-cooled condenser needs to have some clearance on all air intake and discharge areas.
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