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THE SCOOP ON ICE MACHINES
Restaurants and commercial kitchens go through tons of ice. Especially in the summer months, when thirsty customers expect cold drinks, a dependable ice machines is a staple appliance. Whether purchasing a new or replacement model for the first time, kitchen managers have much to consider in selecting the right machine for their spaces.
The two critical considerations for choosing a suitable unit boil down to the following:
- How much volume of ice will my kitchen go through regularly?
- What type of ice does my kitchen need?
Types of Ice Machines
There are three kinds of ice machines commonly in use in commercial settings:
Floor-standing models (aka modular ice machines)
These units produce a lot of ice. Most commercial kitchens can rely on a floor-standing unit to produce enough ice for their entire facility (or at least be the primary source of ice). The amount of ice made is constrained by the size of the ice bin or dispenser type, so keep the storage in mind when comparing models.
The following two categories are self-contained, meaning they already have built-in ice storage bins:
Undercounter commercial ice machines
As you would expect from the name, these units fit in tight spaces and under counters. These models are best as a secondary source of ice. They provide quick access to ice in bars, prep stations, and other areas where space is a premium.
Countertop ice machines
These units fit on countertops and are appropriate for relatively low-volume ice usage. Countertop machines are a good fit for healthcare settings and self-service environments like cafeterias. Many models feature touch-free options and built-in antimicrobial components to avoid cross-contamination.
Ice Production
Ice production measures the total amount of ice that a machine can make within 24 hours. This metric assumes that air temperature is 70°F and that water temperature is 50°F, which are optimal for most ice machines. Warmer air and water temperatures lower the total amount of ice produced. Additionally, this number doesn’t always consider the size of your ice bin. Smaller bins means less total ice made.
As a rule of thumb, assume that the real-world ice production of a machine will be 85% of the manufacturer’s measurement.
In general, modular ice units can produce anywhere from 45 – 3000 lbs of ice per day, while self-contained models have a more modest range of 60 – 300 lbs.
Types of Ice
Each type of ice has specific applications.
Shaved (aka Flake)
WHAT IS IT?
Thin slivers or flakes of ice
BENEFITS
- Quickly cools products like mixed drinks
- Packable/moldable — good for medical applications or raw meats
DOWNSIDES
- Melts srapidly
USES
- Produce
- Seafood
- Meat
- Salad bars
- Cocktails
- Hospitals and nursing homes
Nugget (aka Pearl, cubelet, sonic ice)
WHAT IS IT?
Shaved iced that is molded into larger clumps
BENEFITS
- Keeps carbonated drinks from fizzing
- Chewable and a fun summertime choice
DOWNSIDES
- Melts slower than larger cubes
USES
- Carbonated drinks
- Cocktails
- Salad bars
Half cube
Under-counter Half-Size Ice Machine
- Space-saving 24″ (623 mm) wide under-counter design.
- Produces up to 251 lbs (114 kg) of ice per day.
- Storage up to 70 lbs.
- Harvest Assist provides consistent ice production for the life of the ice maker while reducing energy consumption and increasing capacity.
WHAT IS IT?
A heavier cube than shaved ice, while approximately half the size of normal ice cubes
BENEFITS
- Keeps drinks cold for longer than shaved ice
- Slower to water down drinks
- Fits more ice than full cubes
DOWNSIDES
- Melts faster than larger cubes
USES
- Soft drinks
- Cocktails
- Ice dispensers
Full cube
WHAT IS IT?
The most common type of ice cube
BENEFITS
- Melts slowly
- Cheap to make
DOWNSIDES
- Fits less ice per glass
USES
- Ice displays
- Banquets
- Mixed drinks
- Ice dispensers
Gourmet (aka Premium ice)
Electro-mechanic operations – no electronic boards. User friendly design. All stainless steel. Two thermostats (bin & evaporator). 62 lbs/24hr capacity. Bin capacity 20lb. Quality cubes: compact, cold and crystalline.
WHAT IS IT?
Full cube ice
BENEFITS
- Attractive and classy
- Melts very slowly
- A good fit for large-scale uses
- Unique shapes available
- Cubes do not stick to each other
DOWNSIDES
- More expensive machinery
- Less day-to-day applications than other ice types
USES
- Weddings and banquets
- Upscale restaurants
- Bars
- Waiter stations
Crescent
- Up to 489 lbs of ice produced per 24 hours
- Mount 2 units side-by-side for 2x the ice production
- Produces crescent shaped ice cubes
- Durable stainless steel exterior
WHAT IS IT?
Hard, crescent moon-shaped ice cubes
BENEFITS
- Unique shape prevents glasses from becoming over-packed with ice
DOWNSIDES
- Harder to crush
USES
- Bar use
- Retail,
- Catering
Other considerations
Placement
A majority of commercial ice machines are air-cooled. Most models need six to eight inches of space around them to vent hot air. Water-cooled units can fit tighter spaces but require a constant water flow, which can lead to excessive water bills, especially in the summer.
Maintenance
Once you’ve selected the perfect ice machines for your establishment, regular cleaning and maintenance are crucial to protecting your investment. A rule of thumb is to schedule cleaning and maintenance from a certified technician at least twice a year.
Making the choice
Contact your local RH Rep to find the perfect ice machines for your space and needs.