American Service restaurant equipment installation near Fenton knows that from classic cubes to specialized nugget ice, there is a commercial ice machine for any operation. When shopping for a commercial ice maker, take the time to consider what type of ice cube machine would best suit your operation. Restaurants, bars, hotels and even medical clinics and hospitals all have different requirements.
Besides ice types and sizes, there are other factors to consider as well when selecting the right ice machine. Yield, storage capacity and filtration factor into the decision-making process as well. Cubed ice, flake ice and nugget ice are all possibilities here. Flake ice is often used for food display applications. Cubed ice makers are further broken down into full-cube producing and half-cube making versions. Nugget ice is pellet-sized and perfect for frozen drinks or for carbonated beverages.
Ice is something that establishments can’t afford to be short on, so calculating maximum daily usage and making sure to buy a machine or machines that can out-produce demand is vital. It is estimated that 1 and ½ pounds of ice per person in a restaurant setting. Hospitals, on the other hand need to produce around 10 pounds of ice per bed, while hotels need to have machines that can whip up 5 pounds per day, per room.
As for the types of machines, there are under-counter, cube ice, combination ice, flake ice, and nugget machines to choose from. Undercounter ice machines are convenient because they make and store ice in the same unit. Cube ice-makers create ice with a larder surface area for slower melting. Combination machines make store and dispense ice and flake ice-makers are good for keeping food temperatures low and are more visually appealing when on display. Finally, nugget ice machines produce a more chewable type ice, otherwise known as pellet ice or pearl ice.