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.
Also assess ice equipment size, including the width, height, length and capacity in relation to the space.
Ice equipment is sized by the pounds of ice produced in a 24-hour production cycle. And the storage bin should match the ice production. For example, a unit with capacity to produce 800 pounds of ice in 24 hours should have a storage bin that can hold that amount. If an operation cannot keep up with the ice demand, speed of service and efficiency will be compromised.
Operators can also pair smaller-capacity ice machines with a larger bin that can conserve ice for use in busier periods. On hot days, when demand for ice is higher machine output will be lowest because of the heat's impact on compressors. For this reason, operators should consider purchasing ice machines capable of meeting their peak demand on hotter days, rather than average volumes.
Beverage applications will dictate the type of ice equipment warranted. For example, if the machine is used only for soft drinks, the model can be more specialized, but a more versatile unit may be necessary if ice is needed for numerous uses. Because cube ice is harder than nugget ice, operators may need more nugget ice for the same drinks. Softer ice, like flake, takes less time to blend, which enables bartenders to make and serve more drinks.
Operators also need to assess what type of condensing system works best for the business. Self-contained air cooled condenser models require appropriate ventilation, while units located in tight places with little air circulation may require a water-cooled unit if not prohibited by local codes. Units with additional heat and noise that need to be minimized in front-of-house applications are better equipped with remote condensing systems.
Keep in mind that a drain, electrical source and water source must be near the ice machine.
