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 "Ice Makers and Ice Machines..." 
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Post "Ice Makers and Ice Machines..."
Ice Makers and Ice Machines - Top Tips for Selecting The Best One for your Business
by: Robert Deans

For anyone who is providing drinks in the catering business, an ice maker can be an indispensable piece of equipment. It takes away the need for staff collecting bags of ice from the freezer or the cellar - essentially an ice maker increases the efficiency of your employees. These days ice makers come in a assortment of different sizes from the big stand alone units that produce masses of ice for large commercial ventures to the more modest table top designs which can be perfect for cafes, small pubs and bars. It is important that you calculate how much space you have to allocate for an ice machine - even larger locations may find that it is preferable to have a number of more compact machines than one big standalone unit that is tucked away from your main serving areas.

Today's ice makers are very sophisticated - once the water is pumped into the machine it is frozen and then formed into the shape, or crushed. Once this process is finished the ice goes into the main storage unit where both you and your staff should be able to access the ice. You won't ever need to bother about not having enough ice again due to the fact that most machines now have a sensor built in that will not allow the ice to drop below a particular level - ensuring you have a continuous flow of ice for your customers on those hot summer days.

When you have decided that your business requires an ice machine. The first thing to consider will be space:

·Do you have sufficient space in the service area - should it be table top or under counter

·What design to decide on - if your ice machine will be visible, you will be looking for something to to match with the other fixtures

And above all:

·Is there a source of cold water and drainage?

This is essential, otherwise the machine will be unable to perform properly-and won't be of any benefit to you. So that you can reduce any backflow of water, make sure there is a space of roughly an inch between the drain line and the drain within the floor.

A number of other things to take into account:

·To avoid any health and safety issues arisng from wet, slippery floors a stand alone machine ought to be in a recessed floor

·Plumbing of the machine should be carried out by a qualified professional

Last of all, deciding on the type of ice best suited for your business! Here are some of the choices available:

·Half cube - preferred by pubs and bars because they are suitable for any sized glass

·Nugget ice - you tend to find this type in places serving mainly soft and fizzy drinks

·Round ice - this is a popular choice with the more 'trendy' bars

·Crushed ice - this is mainly used by venues that focus on cocktails

If you can satisfy these needs then an ice maker could be very good for your organization or business. It makes perfect business sense - more effective staff and happy customers.

About The Author
This article was written on behalf of the Catering Equipment Company, UK suppliers of Hoshizaki Ice Makers and Commercial Chest Freezers. for more information, please visit
The author invites you to visit:

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[Note: Due to a size limitation, the title, above, had to be abbreviated. Apologies to the author and - Admin]
This article was posted by permission.

Thu Dec 02, 2010 12:40 pm
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