If you’re running a foodservice operation, chances are you need an ice machine (or a few). But what kind? There are so many different options when it comes to ice machines. To help you find what’s right for your needs, we’ve compiled all the key ice machine considerations.
Size of machine
First you’ll want to think about the physical size of ice machine, and then about capacity. To figure out the physical size you want, pick the spot where you want to put the machine and measure that space.
Once you’ve got that down, you’ll want to calculate your ice usage so you’re getting the right capacity machine.
Guide for calculating ice usage
Restaurant – 1.8 lbs per person
Quick service restaurant – 8 oz per 12-16 oz. drink
Bar – 3 lbs per person
Salad bar – 40 lbs per cubic foot
Hotel – 5 lbs per person
Catering – 1 lb per person
Cafeteria – 1 lb per person
Hospital – 10 lbs per person
Convenience store – 10 oz per 20 oz drink
If you still need help sizing your ice machine, this online tool makes it easy.
Style of machine
For hotels and hospitals, ice machine styles are pretty standard. For a restaurant, you have a few more options.
Modular – Sits on top of and supplies ice to a fountain drink dispenser unit
Ice machine and bin combination – To be used in back of house. Has the largest capacities
Countertop – For self-service stations in smaller areas. Lower capacity but doesn’t take up floor space. Good for breakrooms, waiting rooms, etc.
Undercounter – Space-saving & good for bars
Type of ice
The shape of your ice can make a big difference. Full cube ice may look nice in a scotch on the rocks but can make soft drinks too watery. Here’s a look at the different types of ice you can use for your establishment.
Full cube – Good for serving drinks “on the rocks”
Half cube – Most popular type, good in a variety of settings
Nugget – Most chewable; good for hospitals, QSRs, convenience stores
Flaked – Good for lining a salad bar or deli display
Gourmet – Unique shapes; good for fine dining or high-end bars
Type of compressor
Now we’re getting a little more technical, but it matters. The ideal compressor type for your kitchen depends on your climate, local conservation codes, and how much you’re willing to invest in the installation. Here’s a quick rundown on the three types.
Air-cooled
Pros
- The most common type
- Low cost
- Eco-friendly, some achieving Energy Star Compliance
Cons
- Could make your hot kitchen hotter if you’re located in a hot climate
- Noisy
- Not advisable for kitchens with high amounts of air contaminants (like grease)
Water-cooled
Pros
- Won’t heat an already hot kitchen
- Quieter
- Won’t circulate air contaminants
Cons
- More expensive
- Not eco-friendly
- May raise water bill
Pros
- Ideal for machines with ice production of more than 500 lbs of ice per day
- Eco-friendly, some with Energy Star ratings
- Quiet and out of the way
Cons
- Needs to be professionally installed on roof
- Requires cutting into the roof and/or walls
- Higher upfront costs
Maintenance tips
Like any piece of commercial equipment, your ice machine needs maintaining. Keep it clean by adhering to a regular cleaning schedule, and make sure you’re always using a proper ice scoop in an ice storage bin (and never a pint glass).
Every six months:
- Clean and descale with commercial scale remover
- Change your water filter
We hope this guide makes your next ice machine purchase decision a little simpler. When you’re ready to start your search, we have a large selection of ice machines for you to choose from at TundraFMP.
It really stood out to me when you mentioned that the shape of ice can make a big difference. I would imagine that it would be a good idea to get an ice machine that has what customers prefer if you are running a restaurant. If you are trying to get an ice machine, it might be a good idea to talk to other restaurants and see what they recommend.
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