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Catering Equipment In Focus: Keeping it Cool With Ice Makers Part 2
As summer approaches the hottest items on demand in the hospitality industry are ice machines. In addition to keeping beverages and food items cool, ice is vital for maintaining carbonation in soft drinks and preventing bacterial growth in susceptible dishes. Ice also has a certain aesthetic appeal that makes salad bars and other food displays attractive to customers. This article discusses what you need to consider when choosing an appropriate ice machine for your needs. It is also written as a follow-up to "Keeping it Cool with Ice Makers Part 1" which looks in detail at how ice machines work.
Ice can come in a variety of shapes, ranging from cubes, cylinders and crescents to ones that resemble bullets. When it comes to domestic ice makers, there is typically a correlation between the shape of the ice and the ice machines used to produce them. For example simple ice trays typically produce basic cubes, freezer ice makers produce crescent shaped ice and portable ice makers which are often used to supplement a freezer ice maker usually produce bullet shaped ice. Commercial ice makers however produce ice in all these shapes and more (e.g. octagon, tube). There are also commercial models that can produce flaked or crushed ice. These industrial units also produce clear ice as opposed to the opaque variety typically found in a home environment. Clear ice is typically odourless, tasteless and of the highest quality.
When it comes to choosing an ice machine there are some key things to consider. First and arguably the most important is volume. How much ice do you need the machine to produce in a period of time? How much is needed for beverages during peak times and how much is needed for cooling or holding, e.g. salad bars/fish displays. The latter is not so difficult to estimate since the display is static and a simple understanding of how often the ice in a display will need to be replenished is enough to give you a good idea of how much you need. Estimating how much is needed for beverages can however be a challenge. The variance in demand between peak and off-peak hours and also between seasons can make it quite tricky to ascertain. However it is probably best to aim for a machine that will be able to accommodate your needs at the busiest times and just accept that there are going to be occasions when your ice machine will not be utilised to it's full potential.
Once you have established how much ice you will need for a day you can look at your options. Ice machines are rated according to the amount of ice they can make in a 24 hour time period. However it is important to note here that while looking at this rating will tell you how much the machine can produce, it will not tell you how much will actually be available at any given time. For this you have to look at the storage capacity of the ice machine. Storage bins can range from 180 to 365 kg in capacity. Typically the storage capacity is a lot lower than the amount of ice a machine can produce. If storage bins were larger there is a risk that ice at the bottom would end up melting – hence defeating the purpose. The implication of smaller storage capacity is that the amount of ice really available is the amount that can be held in a storage bin plus the amount that the machine can make at a specific point in time. (Note it is also important to remember that ice machines will produce less ice in the summer because the air or water used to cool the refrigeration is likely to be warmer.)
Next we come to cost considerations. Generally speaking machines that produce ice flakes rather than cubes tend to be less expensive principally because they are much less complex and use less energy. On the downside the quality of ice produced by them is difficult to control and flakes tend to melt faster than cubes. Also ice machines that have gravity fed dispensers tend to be less expensive than other varieties. Finally machines that produce clear ice will cost more than ones that produce opaque ice.
This takes us nicely to the final consideration, cleaning and maintenance. Sometimes machines that are meant to produce clear ice start to produce opaque ice. More often than not the presence of silt in the water is the cause. A good carbon filter on the water feed line will solve this problem. Also cleaning ice machines regularly will ensure that mould, bacteria and hard water scale issues are minimised. While some machines will have anti-microbial materials in their units and ice bins, regular cleaning is still advised to keep units in production and prolong their life.
Finally it is important to ensure that when you buy an icemaker you obtain good warranty coverage. Even the sturdiest of machines will experience problems from time to time and so it is important to know that you will not be met with any unforeseen costs.
About the Author
Equipsupply Ltd is a catering equipment supplier operating throughout the UK. Cooking equipment, refrigeration, warewashing equipment and counters are just some of the catering products you will find on sale on their website. For more information please visit www.equipsupply.co.uk.
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