Ice is one of the few hospitality products that are purchased by a hotel or restaurant as a consumable, and made on the premises in large quantity on a daily basis. If the machine is specified correctly one is normally totally unaware that it is there, but if it is specified incorrectly it rapidly becomes a major operational problem, that will spend lots of additional staff time and lots of additional money purchasing extra ice. Most of the major decisions that will determine whether the ice machine is unnoticed and works correctly on a daily basis or not are taken prior to its installation.
Sizing production against real demand, not nameplate output
The stated production figures of commercial ice makers are given under test conditions (i.e. 70°F ambient temperature and 50°F water supply). It is normal for kitchens to be significantly hotter than this, especially in summer, and for the water supply to be warmer than 50°F. As a result the real production of an ice maker can be less than the figure stated by the manufacturer. This can be by as much as 50% and can result in longer harvest cycles.
Use consumption patterns to build your estimated ice production needs. Average consumption per person for restaurants would be in the order of 1.5lb per person per cover (35cl); for bars it is closer to 3lb (65cl) per seat, per service; hotels may use as much as 5lb (110cl) per room per night, however this must be split between guest area ice dispensers and production for functions and back of house.
Peak versus average consumption
You should also consider the shape of your demand for ice. While 600lbs of ice over 24 hours may look like a low volume for example, it can peak at 9pm and run dry at that time if you have only a 150lb capacity bin and the bar serves 200lbs of ice in 3 hours. This would mean that the ice machine would then have to make up for this shortfall overnight.
Choosing the right ice format for the application
Also important when purchasing an ice machine is the ice type. It can influence the drink quality, the amount of yield per pound of ice as well as the chilling speed of the drink. Wasting this can cost much more in terms of the amount of dilution required and the subsequent amount of waste, before it becomes apparent to customers.
Ice type | Best suited to | Key characteristic |
Full or half dice cube | Bars, restaurants, soft drink dispense | Slow melt, high displacement, clear appearance |
Nugget or chewable | Healthcare, fast casual, smoothies | Soft, absorbs flavor, popular with guests |
Flake | Seafood display, produce, food transport | Moldable, high surface contact, rapid cooling |
Gourmet or top hat | Premium cocktail programs, hotel minibars | Slowest dilution, highest cost per pound |
Modular heads, self-contained units and dispensers
Your ice making ability can be scaled to central production by the use of modular heads that can fit into separate bins or into self-contained dispensers. Self-contained under the counter machines are ideal for use behind service bars, where space is at a premium. They are typically able to make around 350lb per day of high quality ice cubes.
Site conditions that decide whether the installation works
A number of disappointing installations are due to the location having been selected over the equipment. Air-cooled condensers require space around them, usually around 6 inches on each side. The heat that is rejected by the condenser is also released into the room and so by siting an air-cooled unit in a corner of a kitchen, the temperature is raised in that area and output will be reduced. In addition, the compressor life will be shortened.
Confirm the floor can carry a loaded bin, since ice and water add considerable weight
Check door widths and turning space along the delivery route before ordering
Provide a dedicated, correctly graded drain with an air gap, not a shared waste line
Verify water pressure and supply temperature at the point of connection
Allow service access to the panel and water circuit, not just the front
Water-cooled and remote condensing alternatives
Where ambient heat cannot be controlled (such as in icy outside kitchens or cold store rooms), a water-cooled machine will produce the same quantity of ice but use more water, often connected to a building’s cooling loop. Sometimes heat can be rejected outside of the kitchen by positioning the condenser away from the evaporator and pipework running through the building.
Running costs, water treatment and serviceability
Another important figure to consider is the annual energy consumption in kWh per 100lb of ice produced. This can vary significantly between average units and efficient machines, up to 30% difference in some cases. When comparing commercial ice machines it is worth establishing the water consumption per 100lb of ice produced as well, as some machines will heavily purge during the harvest cycle.
Premature failure in ice makers is generally caused by scaling of the evaporator. This is why the use of a water filter (sized for local water hardness) should be specified. The number of water filter cartridges needed and how often these need to be changed as well as how descaling can be carried out without having to dismantle the evaporator must also be clarified by the supplier before a machine is purchased.
Building the service plan into the purchase
Agree a cleaning and sanitizing schedule, quarterly as a minimum in most kitchens
Confirm local parts availability and engineer response times before signing
Log production output periodically so gradual decline is caught early
Keep filter change dates on the same calendar as other kitchen servicing
Matching the specification to the operation
So if you’re a restaurant then a modular head (and bin) might be the better option and go for a larger bin than you need for normal service to cover for the odd busy evening. Hotels generally need a number of ice dispensers located on guest floors and a central production unit to cover for functions. For a bar it’s all about the quality of the ice cubes and the location of the unit in relation to the serving area.
