Ice maker is crucial component of any dining establishment or commercial kitchen environment. Ice machine may easily become one of the most expensive units that you will have to obtain for your business, therefore it is recommended to choose wisely and carefully consider many important aspects when shopping for such restaurant equipment.
The first and probably the most significant factor that should be considered is the size of the commercial ice machine. While looking at the units with the required dimensions it is equally important to make sure that the model you are interested in will be capable of keeping up with your business', ice demands. Buying an ice machine that makes a lot more ice than you need is not a good idea because it will have a negative effect on your operating expenses.
On average restaurant should be able to provide 1.7 lbs. of ice per customer, while cocktail bar will use about twice as much ice. Using these numbers you can easily calculate the ice making capacity required for your business. When doing calculations remember that the numbers are average and per customer, therefore the actual need amount of ice should be higher because it will also be used in the kitchen. When extra ice is produced you should be able to store it, and since storage is less expensive than production, it is more efficient to have an ice making machine that provides larger quantities of ice than constantly operating a less powerful unit.
Higher quality ice makers built by top commercial kitchen equipment manufacturers, such as Hoshizaki ice machine. if well maintained, will serve you over ten years, therefore it is recommended to plan ahead and buy a unit capable to produce about 15% more ice then you',ll need now, in case you decide to expand your business in the future.
Not all types of commercial ice machines produce same kinds of ice, so choose the model that can make ice appropriate for various purposes in your kitchen or dining establishment.
Cubed ice can be made in full dice and half dice sizes. It is has higher density, and as a result melts longer and cools beverages faster. Cubed ice is useful for cocktails and drinks, ice dispensers.
Flaked ice needs a smaller amount of energy to be made and is less difficult to break into smaller pieces for use in salad bar and various food displays. It is suggested for cafeterias, salad bars, poultry, fish, food displays, and mixed drinks.
Nugget ice or chewable ice has higher density than flaked ice but is softer than cubed ice. Nugget ice is useful for drinks but can be utilized in food displays and salad bars as well.
Commercial ice making equipment uses 2 techniques for freezing water: water-cooled and air-cooled. There are advantages and disadvantages with both methods. While air cooled models are less expensive and don',t require professional installation, they are louder than water cooled units and produce more heat. Water cooled models, on the other hand, have better efficiency and are not as loud as air cooled ice makers, but they cost more and require professional installation. Due to water conservation regulations water cooled ice makers are not permitted in some regions.
For more information about any specific unit, contact our qualified specialists, and they will help you choose the right commercial ice making machine for your needs.
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