Commercial Ice Maker for Restaurants

A restaurant may use significant quantities of ice depending on its size, menu, beverage sales and operating hours.

Choosing the right commercial ice maker requires more than comparing production capacity.

1. Determine How Ice Will Be Used

Ice may be used for:

• Soft drinks
• Iced tea
• Cocktails
• Iced coffee
• Food preparation
• Buffet service
• Food display

2. Choose the Right Ice Type

Cube ice is a versatile option for many beverage applications.

Flake ice can be considered for fresh-food displays and some foodservice applications.

3. Estimate Daily Ice Demand

Consider customer volume, beverage sales, peak-hour demand, events and seasonal changes.

Busy periods should also be considered when selecting production capacity.

4. Production Capacity and Storage

Production capacity indicates how much ice the machine can produce under specified conditions.

Storage capacity indicates how much finished ice is immediately available.

5. Check Installation Space

• Width and depth
• Height and access clearance
• Water supply
• Drainage
• Electrical supply
• Ventilation
• Maintenance access

6. Consider Operating Costs

Restaurants should also consider electricity, water, cleaning, maintenance, spare parts and service availability.

Conclusion

The right commercial ice maker depends on ice type, daily demand, peak demand, storage capacity, available space and installation conditions.