Probably, the biggest mistake that people make when purchasing ice machines is not choosing equipment that is sized correctly. Whilst you do not want to rush to the store because you have run out of ice, you do not want to choose an ice machine that is too big either. Leftover ice will gradually melt in the machine’s bin, which can contribute to mould growth and bacteria.
Therefore, you need to carefully to scrutinise your ice use and machine choices. For instance, if you are a restaurant owner, a projection of .82 kilograms per person is a good estimate. If you run a cafeteria, you may be able to meet your ice requirements with a figure that is slightly lower. However, these figures merely represent your dining room requirements. They do not anticipate your bartending or kitchen needs. As a result, you need to figure both your front- and back-of-house ice requirements when selecting a machine.
Sizing the Equipment: Making an Estimate for Ice
When making a choice for a Hoshizaki ice machine in Perth, use the following approximations when sizing the equipment.
- Restaurants – .82 kilograms
- Bars – 1.36 kilograms
- Hotel guests – 2.27 kilograms per room
- Salad bars – 6 kilograms for each cubic metre
- Catering needs – .45 kilograms
- Cafeterias – .45 kilograms
- Hospital patients – 4.54 kilogram for each bed
Types of Ice
When you have a projection of the amount of ice that you will need, you can better short-list your choices. Next, you will need to determine the type of ice that you will need. Ice is produced in the following types:
- Full Cube: This type of ice melts slowly whilst keeping drinks fresh and cool and therefore is often used in bars.
- Half Cube: This versatile type of ice is often featured in better-selling ice machines. Restaurateurs often choose this type of ice.
- Nugget Ice: This chewable ice tends to be a customer favourite for soft drinks, water, and beverages such as iced tea.
- Flaked Ice: This type of ice necessitates less energy to produce. Because it is less of a choking hazard, it is often used in healthcare facilities.
- Gourmet Ice: This uniquely shaped ice is frequently used in fine dining restaurants, in high-end bars, or in healthcare facilities.
When making a selection for an ice maker, you also need to consider the compressor type of the equipment. Ice machines are water-cooled, air-cooled, or remotely cooled. When a water-cooled machine is used, it uses two water lines. One line creates the ice and the other line cools the machine.
Air-cooled machines are often the favourite choice of most businesses or institutions. The compressor on the ice maker circulates air across the condenser to extract heat from lines used for refrigeration. In turn, the air-cooled unit can also generate a good deal of noise, something that is well noted during the summer or in kitchens that tend to get quite warm.
A Large Condenser Unit
A remote condenser unit is used on ice machines that produce over 227 kilograms of ice per day. Usually, this type of machine is placed upon a roof and is an air-cooled device.
In order to maintain any of the machines, water filters are required. The filters cause the ice to taste better and remove any contaminants that may accumulate in the machine’s tubing. Usually, filters for the machine should be replaced at least every six months.