Maintaining any kind of restaurant requires ice, lots of ice, and the only way to meet your frosty needs is with the right commercial ice machine. If your restaurant is stuck with an excessively large ice machine, you may be spending extravagant costs to make ice you don’t need.
This is not only wasteful and inefficient, but it’s an unnecessary financial investment doomed to melt away. On the other side of the cube, an undersized icemaker can be equally disastrous; imagine unsatisfied customers with lukewarm drinks, and improperly chilled food that wilts alongside patron loyalty. Again, a potentially devastating expense to your business.
Icemakers aren’t cheap, so when shopping for your perfect frozen-water machine you need to consider two things: production necessity and storage capacity. You need to ensure that you are making enough ice to meet the needs of your customers and your kitchen without wanton ice cube creation. In order to discover the perfect ice machine for your restaurant, use the following strategy to roughly determine your daily ice needs.
Within the restaurant, have approximately 1.8 lbs of ice per customer; with cocktails, keep 3 lbs ice on hand per expected patron whereas soft drinks require about 8 oz per 16 oz drink. Catering companies and cafeterias usually should have about a pound per person to keep meals ideally chilled. Using your restaurant capacity and average daily visitors, you should be able to calculate how much ice to create per day.
If your restaurant typically serves a hundred people a day and half of them drink cocktails then you should have 180 lbs of ice with an additional 300 lbs for cocktails for a total of 480 lbs of ice daily. Once you’ve ascertained your ideal ice creation quota, direct your attention towards which ice machine is right for you.
The most convenient and space conscious icemakers come with built-in storage bins, whose capacity range from 80 lbs to 1100 lbs so you can find the perfect fit for your icy needs. After calculating the right amount of ice for your restaurant, browse Tundra’s selection of restaurant ice machines.
Like a snowflake, not all ice is the same. It can come cubed, flaked or even in nuggets and the choice lies with you (although the right option is really just a matter of preference). While most restaurants opt for cubed ice, flakes or nuggets can work well with cocktails or soft drinks. Because of its smaller surface area, flake and nugget ice melts faster.
This can, however, be advantageous within the restaurant. Flake ice’s tendency to melt faster makes it a faster cooling agent, and makes it perfect for quickly chilling a drink or for temporarily housing fresh seafood or chicken. Nugget ice is the midway point between the other two and goes perfectly in cocktails or sodas because they cool drinks quickly without melting away too soon. You can find cube ice machines, flake ice machines and nugget ice machines all at Tundra.
Will the ice machine market as vast and mysterious as the Antarctic, make sure you learn what you need and how to meet those needs in your restaurant.