In the catering industry, whether it is a restaurant, cafe, bar or hotel, a stable supply of ice is indispensable. Ice is not only used to keep drinks cool and food fresh, but also plays an important role in improving the presentation of dishes. Therefore, choosing a suitable production of commercial ice machine is crucial.
This guide aims to provide you with professional advice to help you choose the most suitable ice machine model according to different business needs.
1. What You Need to Consider When Choosing the Different Capacity Ice Machine
The demand for ice is not static, but fluctuates with the seasons, holidays, or special promotions. Ice usage tends to increase significantly during hot summer months, holidays, or special events.
To avoid running out of ice during these peak periods, it is recommended that you plan ahead and choose an ice machine with the right output. This will not only ensure that your business runs smoothly, but also avoid affecting your customers’ experience due to ice shortages.
2. Different Ice Maker Capacity Applications
Generally speaking, it’s better to have more ice than less. A good rule of thumb is to choose an ice machine that produces 20% more ice than your daily needs.
- Small Commercial Ice Machines
These ice making machines are ideal for locations with low ice demand, such as coffee shops, food trucks, or small bars. They typically produce between 100-200 pounds of ice per day, which is sufficient for daily operations, while taking up less space, making them ideal for locations with limited space.
- Medium Commercial Ice Machines
For locations that require medium to high volumes of ice, such as medium-sized restaurants or bars, medium-sized ice machines are ideal. With a daily production capacity of 300-500 pounds of ice, these ice makers can handle high ice demands and ensure a steady supply during busy periods.
- Large Commercial Ice Machines
In locations with high traffic, such as hotels, large event venues, or banquet halls, ice demand is often very high. Large commercial ice machines can produce 800 pounds or more of ice per day, easily meeting peak demand and preventing ice shortages from affecting operations.
3. Size and Space Considerations
Another important aspect is the available space where you want to install your commercial ice maker. Measure the available space accurately and choose an ice maker that will fit in and not obstruct any flow areas or cause maintenance issues.
- Integrated Ice Maker
The integrated ice making machine is ideal for businesses with smaller spaces, undercounter models can easily fit under a counter or in a tight serving area.
- Split Ice Makers
Split ice maker usually refers to larger production type machine, that means some space should be left around the machine to ensure good ventilation.
4. Daily Ice Consumption
Different types of businesses require different amounts of ice. The following shows some generally accepted guidelines that you can use to calculate your daily needs.
Restaurant = 1.5 lbs per guest
Cafeteria = 2 to 3 lbs per person
Beer and Wine Bar = 1 lb per person
Hotel Dining = 1 lb per person
Coffee/Smoothie = 2.5 lbs per person at Bar
Salad Bar 35 = per cubic foot
5. In Conclusion
To choose the right size commercial ice machine for your business, first estimate your daily ice needs. Next, choose a machine that produces at least 20% more ice than that need. Also consider factors like the number of customers you serve, the size of the beverages, and peak demand periods. Also, evaluate your facility’s available space and power supply.