Foodservice operators can choose from different formats of ice machines to meet specific applications.
Ice machines come in different models to produce ice in different formats, including cube, flake, crushed, nugget and large square cubes used for cocktails.
The type of ice that will best suit an operation depends on the application. For example, high-volume operations that use substantial amounts of ice, such as catering or banquet facilities, will require larger-capacity equipment. Bars serving high-end cocktails may opt for units that provide big, square cubes.
Menus with smoothies and slushies require softer ice, such as flake and chewable types. In addition, operators often use flake or chewable ice in displays to keep meat, produce, salad bar ingredients or seafood cold.
The main types of ice machines are undercounter, modular and countertop. Self-contained undercounter units have the ice maker and bin all in one. This type offers capacities up to 400 pounds but is still compact. In contrast, modular ice equipment has a separate bin, takes up 22, 30 or 48 inches of space and has capacities ranging from 250 to 3,300 pounds of ice. In addition, self-contained modular machines can produce between 50 and 300 pounds of ice in 15-, 20-, 24-, 26-, 29- or 30-inch footprints. Smaller-volume operations can use countertop nugget ice makers and water dispensers that have capacities between 150 and 300 pounds. For higher volumes, large floor ice equipment accommodates as much as 1,000 pounds, and stackable ice machines double daily production.
Ice machines typically use one of three types of condensing systems: air-cooled, water-cooled and remote. Air-cooled self contained condensing systems have the refrigeration system contained within the ice maker and utilize less water than water-cooled units. It's important to note that because air-cooled units emit heat into the room and produce fan noise, they are better situated in the back of house. Water-cooled self contained condensing systems have both the condenser and regulating valve within the ice maker, which may reduce the amount of heat in the back of the house. Some jurisdictions prohibit using water to cool condensers and require a closed loop system.
Those looking to eliminate the added heat and noise produced from self-contained condenser units should consider ice equipment with remote condensers. These units connect to ice machines with a refrigeration line and an electrical hookup, and the condenser is located away from the machine.
Standard on ice machines are stainless steel exteriors, removable dispensing chutes, deep catch-drain areas that help prevent ice overflow and internal agitators that reduce the instances of ice clumping. Some models include an internal paddle-wheel scoop that accesses and dispenses all storage bin contents.
Ice machines with optional computer-based logic displays stop the machine automatically and inform the technician when errors occur. Service technicians will still need to pinpoint the cause of the error. Some larger machines offer push-button controls, card key and/or coin operation, and automatic ice bagging.
Units with a bin level control feature adjust ice production depending on the need. Energy Star-certified batch-type ice makers are about 10% more energy efficient and 20% more water efficient than standard models. These save businesses 700 kWh and $75 annually, and $660 over the product's lifetime, on utility bills. Energy Star-certified continuous-type ice makers are about 16% more energy efficient and save businesses 1,350 kWh and $145 annually, and $1,260 over the product's lifetime, on utility bills.
