Step 1 – Decide what type of ice you will need your commercial ice machine to make. When most think of ice machine needs they only think of the ice applied to drink service, but there are other uses also. In the restaurant space, ice is also used for salad bars, chilling bottled beer and wine, or for other food-related display purposes. Yet, other commercial establishments use ice including hospitals, clinics, nursing homes, schools, office buildings and much more. Be sure to think of your needs as well as your customer or employee needs when making this decision.
Step 2 – Decide how much ice you will need daily and pick the appropriate sized machine. This is probably the most important decision you will make when choosing your commercial ice machine. You will need to be sure your machine is sized so that it can produce enough ice for your daily needs and can also keep up with any increase in demand for the near future. The O’Fallon area refrigeration and ice machine experts at American Services are always eager to help with this part of the decision making process.
Step 3 – Decide between an air-cooled versus water-cooled condenser. The biggest difference between these two styles of machine is this: Water-Cooled units cut down on noise and can be more reliable in hotter climates; Air-cooled units save on water costs. Talk to your dealer about the advantages and disadvantages to both before making a final decision.
Step 4 – Decide on what options and accessories you will need for your machine. These add-on’s are important because they will allow you to get the most out of your machine on a daily basis. Just a few of your choices include: Remote Condensing Unit (for air-cooled machines), storage or ice bins, dispensers, bin adapters, water filtration, scoops, and ice totes or carts. These can usually be ordered upon the initial installation of your machine or even after you have your machine and find a need for them.