BUYING AN ICE MACHINE
Used commercial ice makers Australia throughout many business is expected to be reliable and produce consistent results. Therefore make sure that you choose the right commercial ice maker can be a crucial decision. Although the huge variety of machines on the market can seem overwhelming at first. Here’s some simple guidelines, to ensure that your investment becomes invaluable.
TYPES AND SIZE OF ICE
The first and possibly the most important thing to consider is what you need the ice for. Are you expanding your canteen so your customers can self-serve their own ice? Or do you need a better quality ice to add value to high-end cocktails? Alternatively, perhaps you want to keep organic items chilled. In the medical sector or your chef wants ice to blanch vegetables. In all of these circumstances, it’s important to choose the right type of ice for the job.
The four most popular types of ice made by commercial ice machines are cube, flake, bullet and spray. Each with their specific uses within business sectors. If you are adding ice to drinks. Make sure to check that the ice machine makes cubes that fit well and look attractive within your glasses.
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Cube Ice (both half cube and full cube) is general purpose. Normally used in beverages as it takes much longer to melt in the glass compared to flake or bullet ice. Perfect for keeping the drink chilled, refreshing and appealing. Cubed ice can vary in size, however it’s normally suitable for drinks in bars, pubs or quick service restaurants.BUY CUBE ICE MACHINES
Flaked Ice is ideal for keeping chilled displays cool and prevents foods such as fish from receiving “freezer burn”. As a result the ice can be used as a cool bed, shaping itself around containers and deli trays. It’s also sometimes used in the production of cocktails and smoothies, as it reduces wear and tear on blender blades.
Bullet Ice can be used for both of the above applications and is generally produced a little faster than cubes. However it can tend to melt faster than standard cubes due to the rapid way the ice is made. This ice is sometimes called “chewable” ice as it is softer and easier to blend. Useful for the healthcare or childcare sectors. Bullet ice is commonly produced by manual fill ice makers.
Spray Ice (sometimes referred to as “gourmet” ice) is generally considered the best quality ice. Perfect for top-end banqueting or occasions. This ice is crystal clear and takes much longer to melt in comparison to other types. However, spray ice machines can take longer to make the ice. So you need to ensure you select an appropriate machine to meet your expected demand.
POSITIONING
Placement and location is vital in deciding which ice machine is suitable for your needs. Once the ice is removed from its storage bin, it will immediately begin to lose temperature. So it’s important to locate the machine in an easily accessible location to save transportation time and prevent wastage. In addition, it’s important to consider how close the machine is to its water and electricity supply.
Some ice machines are filled manually and therefore can be moved easily. Ideal for mobile catering or one-off events and shows. However the majority of commercial ice makers require attaching to a mains water supply and drain. These larger machines have a higher output and are generally more powerful, at the cost of being immobile. Regardless of which machine you choose, it’s important to make sure all legislation is adhered to when positioning. Such as water regulations and disability access. Ice machines are available in bench top, freestanding, built-in or under bench variants.
AIR OR WATER COOLED?
Ice machines are advertised either as air or water cooled. This refers to how the compressor. Also how effective the machine is when ambient temperatures rise. Hot kitchens can place quite a burden on ice machines. So it’s important to carefully consider the placement of the machine before purchase. Generally, air cooled ice machines are more cost-effective Whilst water models are more flexible in terms of their positioning. Consequently shop above 32°C regularly, should consider a Tropical Ice Machine.
- Air Cooled ice machines generally need good clearance around the vents. This ensure a good intake of the surrounding air for cooling. The surrounding area needs to be relatively free of contaminants and obstructions.
- Water Cooled ice machines use a mains connection to cool the condenser. These can be placed in warmer areas. Water cooled machines can cost more to run. Due to the constant supply of water used and may also require a water softener to reduce limescale build-up.
HOW MUCH ICE DO I NEED?
Every business and menu is different and it’s impossible to provide exact figures. About how much ice a caterer might need throughout the course of the day. However, it’s important to research how much ice could be required by your business at the busiest of times. To ensure you and your customers don’t go without.
Below are general guidelines as to how much ice could be required in normal circumstances. But make sure to consider the variables within your business sector such as seasonality.
7-10oz beverages: around 17kg per 100 drinks
12-16oz beverages: around 27kg per 100 drinks
18-24oz beverages: around 40kg per 100 drinks
OTHER CONSIDERATIONS
One of the most time consuming responsibilities in a professional kitchen is cleaning. Therefore it’s worth taking the time to consider cleaning and maintaining the ice machine. Remember: ice is food and must be handled in the same hygienic way. Some ice machines have self-cleaning cycles to save time. Whilst others have special anti-microbial coatings in the ice production and storage areas. Either way, consider the exterior of the unit and other removable parts when making your purchase.
