Ice Machine Buying Guide

Ice machines (or ice makers) are your main dispensers for ice, which provides the makeup for your drinks. Ice makers are essential for any working bar, club, restaurant or pub to produce a cool and refreshing taste to your drinks, or to keep your stock cold and preserved within your commercial refrigeration units.

Like any other catering equipment there needs to be careful choice in what type of industrial ice maker or ice machine you choose for your kitchen, bar or restaurant.

Here we look at the different types of ice you can produce, positioning, quantity and general tips.

TYPES

One of the first things to understand when it comes to ice machines is the different types of ice that can be made, and what each type is specifically suited for.

There are six main types of ice that can be produced: cube, flake, cubelet, crescent, bullet and spray – each with their own unique uses.

Cube ice is the most commonly used ice for drinks because it looks more attractive, is refreshing and takes longer to melt. It’s most suited in pubs and restaurants.

A variation of the cubed version, cubelet ice is softer than your regular cubed ice and retains flavour. It’s mostly used in fast food restaurants, bars and school canteens.

Crescent ice is hard and takes longer to melt, it’s also uniquely shaped (hence the name), an alternate option in small bars and restaurants.

Flaked ice keeps your chilled displays cool and is ideal for keeping foods like fish cold and preserved as the flaker ice acts like a “ice bed.” It’s sometimes used for smoothies and cocktails.

Bullet ice has a much wider range of use and can easily replace your need for the other types. On the downside it melts much faster due to how fast it’s produced. Bullet ice is usually softer and easily blended.

Spray ice is generally viewed as the best quality ice due it’s crystal clear look and the amount of time it takes to melt in comparison to the other types, but it usually takes much longer to make.

POSITIONING, QUANITITY & COOLING

Three major factors when it comes to ice machines is positioning, cooling and the quantity needed.

Placement is vital as it needs to be in a location that provides both quick access but is also appropriate. Placing your ice maker near a colder area is perfect to not cause any interruptions to the chilled interior. A place near the makers water and electricity supply is also important.

Most ice machines are compact, easy to move around the workspace and can be filled manually, so this gives you more time to choose the best positioning point. Your larger ice makers have a much bigger output, but generally can’t be moved and drain more power by contrast, so there needs to be thought on what size is efficient for both production and costs. Models can come in free-standing, under bench, bench-top or built-in versions.

Another choice that you can make is between an air or water-cooled model. Air cooled models require an efficient intake of air to cool down, meaning there can be no containments or heat surrounding the area otherwise it can cause interior problems. Air cooled machines require further maintenance but are usually much cheaper.

Water cooled ice makers use a water supply for cooling and can be placed anywhere inside the kitchen. These machines generally cost more due to their constant water consumption.

It’s often difficult to ascertain the exact quantities of ice that can be produced from your machines, but it is important to see how much ice could roughly be needed for day-to-day business activities. There needs to be a balance, running out of ice can cost time and money, while storing ice can be ineffective, expensive and take up much needed space.

TIPS

Trying to decide on an ice maker depends on what you need the ice for:

Are you using it to create high-end cocktails and drinks within you bar?

Is it being used for self-service within a fast food establishment?

Are you storing ice next to your stock to keep it cold and chilled for later use?

Answering these kinds of questions will help you conclude on what to purchase much sooner.

There also needs to be constant maintenance with your ice maker. Consider the quality of water that’s being used to create the ice, how you are handling the ice, what cost effective ice machines are available to keep electricity and water prices down.

At Leading Catering Equipment, we stock a huge variety of the best ice makers on the market. Come and see our robust floor models to save money or see our premium machines to produce the most refreshing, meticulously made ice for your patrons. In addition to our impressive selection of ice makers, we also carry high-quality bain marie that are perfect for keeping your hot food items at the ideal serving temperature. Whether you need a countertop model or a freestanding unit, we have a wide range of bain maries to choose from to meet your specific needs. Visit us today to see our full range of catering equipment.