Although ice machines require thorough cleaning at least every six months, and bins need to be emptied and cleaned regularly, the frequency of scheduled preventive maintenance depends on the ice equipment's environment.
When specifying ice equipment, the operation's volume determines the amount of ice needed. Generally, a typical restaurant requires between 1 and 1½ pounds of ice per person each day. In terms of volume, the general rule is 5 ounces of ice per each 7- to 10-ounce drink, 8 ounces of ice per each 12- to 16-ounce drink, and 12 ounces of ice per each 18- to 24-ounce drink.
Foodservice operators can choose from different formats of ice machines to meet specific applications.
It’s important to decide what type of ice a foodservice operation or bar will require, including crushed, hard cubes, extruded or a combination. A growing number of upscale bar operators now use specialty ice or bigger cubes.
The frequency of cleaning depends on the quality of water going to the ice machine and the environment surrounding it. Periodically empty and clean ice storage bins, regardless of the ice machine cleaning schedule.
Ice machines produce ice for service in foodservice facilities, restaurants, bars and hotels, either in the back of the house or for customer self-service. The type of ice these units produce determines their classification. Ice types include cube, nugget or extruded and flake.
Featured Products
-
Tempo Ice Machine
Follett LLC
Tempo compact ice machines produce up to 90 pounds of ice per day and have a storage capacity of 30 pounds. Other features include an integral drain pump, an optional EZ-access filter and a semi-automatic cleaning system with automatic alerts. Operators can use Tempo in freestanding or undercounter applications.
-
KMEdge X Series Ice Machines
Hoshizaki
The KMEdge X mid-sized cubers include multiple models in a total of eight units. Operators can place these 22-inch-wide and 28-inch tall modular ice machines on a bin, either alone or side-by-side, with ice production ranging from 383 to 669 pounds of ice per day.
Related Articles
-
What to Consider When Specifying Reach-Ins
Read FeatureThe confluence of high labor costs and consumers’ need for speed creates a recipe for accessible, portable food options, either as the main meal or as add-on items. As a result, the role of the reach-in continues to evolve from simple storage item to profit center for many foodservice operators, including fast-casual and quick-service operators.
-
What to Consider When Selecting Food Wells
Read FeatureAn operation’s menu and volume will determine how many and what type of food wells it needs.
