If you currently own or are in the process of starting your own restaurant, you’re likely thinking of ways that you can improve your establishment. If your restaurant is focused on providing quick and effortless service, make sure that your equipment is facilitating that by investing in commercial ice machines. This may even mean purchasing two if you are busy.
Finding the right machine can be difficult, especially if you aren’t very experienced in the area. Fortunately, the quick and simple guide below will help you find your way to the best choice for your and your business’ needs.
Three Basic Types
When choosing a machine, you’ll notice that there are three basic types:
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Countertop Ice Dispenser
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Under Counter Machine
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Modular or Head Machine
Each of these three options is different, and the one that is best suited for your own restaurant depends on how your establishment is structured.
For example, the modular machine is meant to sit atop of a soda dispenser or other ice basin and is able to accommodate a maximum output of over 1000 pounds of ice a day. An under counter machine is meant for much smaller establishments since its maximum output is about 350 pounds of ice a day. Lastly, the countertop option is a self-contained ice-dispensing unit and is able to produce up to 400 pounds per day.
By understanding your business and your demand, you’ll be able to make the best choice based on your needs. Investing in a machine that is large and expensive without having enough demand is simply a waste of money.
Ice Options
If you didn’t know it could get more technical than the above, it does. Aside from the type of machine, you need to also consider what kind of ice you want your machine to dispense. There are three types of ice that you should concern yourself with:
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Cube Ice
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Nugget Ice
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Flake Ice
Cube ice is the most common type of ice and you find it in nearly every commercial setting. The advantage of this type of ice is that it melts very slowly. Nugget ice is also slow to melt and is the type of ice that you find most regularly in a healthcare setting due to it being easy to chew for medical patients. Lastly, flake ice is most common in the seafood industry because it is able to cool substances quickly.
Now that you know about commercial ice machines and types of ice that they dispense, you’ll be able to make an informed decision for your next buy.
Economy Restaurant & Bar Supply hasbeen specializing in commercial restaurant products for over fifty years. Their products include a range of brands and items, including commercial ice machines.
