It may seem simple, but the ice you serve says a lot about your business. The right ice can improve drink quality, enhance customer experience, and even ensure patient safety in a healthcare setting. From soft, chewable nugget ice that customers love to classic, slow-melting cubes for high-end cocktails, the type of ice you choose matters. And that choice starts with your equipment. This guide will help you look at your needs from a new perspective, focusing first on the end product. We’ll connect the dots between different ice styles and the machines that produce them, helping you find the best commercial ice maker for your specific application.
Key Takeaways
- Calculate Your Ice Needs Before Shopping: Determine your peak daily ice usage and the specific cube style your customers prefer. This ensures you get a machine that can keep up with demand without overspending on unnecessary capacity.
- Budget for the Total Cost of Ownership: The initial price is just the beginning. Factor in professional installation, ongoing utility bills, and regular maintenance to understand the true long-term cost and avoid surprise expenses.
- Align the Brand with Your Industry’s Needs: Different brands serve different purposes—Hoshizaki is a workhorse for high-volume restaurants, while Scotsman excels in sanitation for healthcare. Choosing a brand whose strengths match your specific operational priorities is crucial.
A Guide to the Best Commercial Ice Maker Brands
Choosing the right commercial ice maker feels like a huge decision, because it is. The right machine becomes a silent, reliable partner in your daily operations, while the wrong one can cause constant headaches. The brand you choose matters, as each one brings something different to the table. Some are known for their incredible durability, others for their energy-saving technology, and some are designed for the specific sanitation needs of industries like healthcare.
Think of this as your starting guide to the top names in the industry. We’ll walk through the strengths of leading brands like Hoshizaki, Scotsman, and Manitowoc so you can get a clear picture of which one aligns with your business’s priorities. Whether you run a bustling restaurant, a quiet café, or a large-scale medical facility, there’s a brand out there that’s the perfect fit for your ice production needs.
Your Ice Machine Partner: QRC HVAC & Refrigeration
Navigating the world of commercial ice machines can be overwhelming, but you don’t have to do it alone. At QRC, we do more than just sell equipment; we partner with you to find the perfect solution. Our team has deep knowledge of all the leading brands and can help you weigh the pros and cons for your specific situation. We handle everything from commercial refrigeration sales to professional installation and ongoing maintenance.
Investing in a commercial ice maker is a significant expense, and we’re here to make sure you get it right the first time. With our guidance and expert service maintenance programs, you can feel confident that your machine will perform reliably for years to come.
Hoshizaki: The Reliability Standard
If you’re looking for a machine that’s built like a tank and just keeps going, Hoshizaki is your brand. Known for their durable stainless-steel construction, these ice makers are a favorite in high-demand environments like hotels, large restaurants, and institutions. They are engineered for longevity and energy efficiency, which means lower utility bills and fewer service calls over the machine’s lifespan. Hoshizaki is particularly famous for its unique crescent-shaped ice, which cools drinks quickly without watering them down, as well as its popular nugget ice. For business owners who prioritize long-term reliability and performance, Hoshizaki is often the top choice.
Scotsman: Innovation in Ice
Scotsman has a reputation for being at the forefront of ice machine technology, with a strong focus on energy efficiency and sanitation. This makes their machines a popular choice for healthcare facilities, where hygiene is non-negotiable. Many models feature antimicrobial protection and touch-free dispensing to reduce contamination risks. Scotsman is also credited with creating “The Original Chewable Ice®”—their signature nugget ice that customers love. With a wide range of models available, they offer solutions for everyone from small coffee shops to large commercial kitchens, making them a versatile and forward-thinking option for any business.
Manitowoc: Performance and Simplicity
When your business needs a massive amount of ice, Manitowoc delivers. This brand is a workhorse, designed for high-volume production in the busiest settings. Their machines are known for being incredibly user-friendly, with intuitive controls that make operation and cleaning straightforward. Manitowoc offers a variety of ice shapes, including their classic full and half dice cubes, which are perfect for everything from cocktails to soft drinks. If your top priorities are maximum ice output and ease of use, a Manitowoc machine is an excellent investment that will keep up with your highest demand.
Ice-O-Matic: Pure and Simple
Ice-O-Matic strikes a great balance between performance, efficiency, and value. This brand is a solid, dependable choice for restaurants, bars, and hotels that need a consistent supply of clean, pure ice without a lot of complexity. They incorporate energy-saving technologies to help keep operating costs down and focus on producing high-quality half and full cube ice. For businesses looking for a straightforward, no-fuss machine that gets the job done reliably day in and day out, Ice-O-Matic offers a range of models that provide excellent performance and a strong return on investment.
Follett: For Healthcare and Specialty Needs
Follett is the go-to brand for businesses with highly specific ice requirements, especially in the healthcare and food service industries. They specialize in producing soft, chewable nugget ice that is ideal for patients, as well as flake ice for food displays in grocery stores and cafeterias. Follett places a major emphasis on sanitation, with features designed for easy cleaning and maintenance to meet strict health codes. Their integrated ice and water dispensers are a common sight in hospitals and care facilities. If your business has unique needs that go beyond a standard restaurant or bar, Follett likely has a specialized solution for you.
What Type of Commercial Ice Maker is Right for You?
Choosing the right commercial ice maker isn’t just about picking a brand; it’s about matching the machine’s design and output to your daily operations. The perfect ice machine for a bustling hotel restaurant will be completely different from the one needed in a quiet office breakroom. Before you even think about specific models, you need to figure out which category of ice machine fits your space, volume requirements, and workflow.
Think about where the machine will live, how much ice you use on your busiest day, and who will be using it. Answering these questions will help you narrow down the options significantly. From large, high-capacity units to compact models that slide under a counter, there’s a design built for every type of business. Understanding these core types is the first step toward making a smart investment in your commercial refrigeration sales and equipment. Let’s break down the main categories to see which one makes the most sense for you.
Modular Ice Machines for High-Volume Kitchens
If your business runs on a constant, high-volume supply of ice, a modular ice machine is likely your best bet. These powerful units are designed to produce a massive amount of ice—anywhere from 250 to over 1,000 pounds per day. A modular machine is essentially the “head” of the unit, focusing solely on ice production. You’ll need to pair it with a separate storage bin or dispenser, which gives you the flexibility to customize your setup based on how much ice you need to hold. This makes them the go-to choice for busy restaurants, hotels, and large-scale food service operations that can’t afford to run out of ice during a rush.
Undercounter Ice Machines for Tight Spaces
When space is at a premium, an undercounter ice machine is the perfect solution. These compact, self-contained units are designed to fit neatly under a standard 40-inch counter, just like a small refrigerator or dishwasher. They combine the ice maker and a built-in storage bin into one convenient package, producing up to 350 pounds of ice per day. This makes them ideal for smaller establishments like cafes, bars, and office breakrooms where you need a reliable ice supply without sacrificing valuable floor space. They provide easy access to ice right where your staff needs it most, streamlining workflow in a tight environment.
Combination Ice and Water Dispensers
For ultimate convenience, a combination ice and water dispenser offers two essentials in one machine. These units are incredibly popular in self-serve settings like office cafeterias, healthcare facilities, and hotel lobbies. They typically produce soft, chewable nugget ice, which is a favorite for beverages. With the ability to generate up to 500 pounds of ice daily while also providing chilled water, these dispensers meet diverse needs with a single footprint. They are designed for easy, sanitary dispensing, allowing customers and staff to get what they need without an open ice bin. This versatility makes them a practical choice for any business looking to offer refreshments.
Self-Contained vs. Remote Condenser Systems
Beyond the basic machine type, you’ll also need to consider the condenser system. Self-contained ice machines house the ice-making components and the storage bin in a single unit, making them a straightforward choice for medium production needs. However, the condenser releases heat and noise into the surrounding area.
For a quieter and cooler kitchen, a remote condenser system is an excellent alternative. These systems separate the condenser from the ice machine and place it elsewhere—often on the roof or outside the building. This setup drastically reduces noise and ambient heat in your workspace, creating a more comfortable environment for your staff. Deciding between these systems often depends on your kitchen layout and priorities, a choice our commercial services team can help you with.
Key Features to Look for in a Commercial Ice Maker
Once you have a few brands in mind, it’s time to get into the details. The right ice machine isn’t just about the name on the front—it’s about how its features align with your daily operations. Think of it like buying a car; you know you want an SUV, but now you need to decide on the engine size, seating capacity, and fuel efficiency. Choosing the right features will ensure your ice maker is a valuable asset, not a daily frustration. From the amount of ice it produces to how it’s cooled, every detail impacts your workflow, utility bills, and the quality of your final product.
Ice Production and Cube Style
Before you look at anything else, you need to know how much ice you need and what kind. A small café might only require 100 pounds of ice per day, while a busy hotel restaurant could need several hundred. It’s crucial to estimate your daily needs accurately. Next, consider the cube style. The type of ice you choose affects everything from drink dilution to presentation. Soft, chewable nugget ice is perfect for healthcare facilities and sodas, while classic half-cube or full-cube ice is a versatile choice for bars and restaurants. The right combination of production capacity and cube style is the foundation of a good commercial ice maker purchase.
Energy and Water Efficiency
Your ice machine will be running around the clock, so its energy and water consumption will have a direct impact on your utility bills. Look for models with an ENERGY STAR rating, which certifies that the machine meets strict efficiency guidelines set by the EPA. These units use significantly less electricity and water than standard models, saving you money every month. While an energy-efficient machine might have a higher upfront cost, the long-term savings often make it a smarter financial decision. An efficient machine isn’t just good for your budget; it’s also a more sustainable choice for your business.
Air-Cooled vs. Water-Cooled Systems
Commercial ice makers use either an air-cooled or water-cooled condenser to remove heat and create ice. Air-cooled units are the most common choice for businesses. They work by pulling in ambient air, making them energy-efficient and affordable, but they require at least six inches of clearance for proper ventilation. Water-cooled systems are a great alternative for hot environments like a busy kitchen, as they don’t release hot air. However, they use a significant amount of water, which can increase utility costs. Our commercial services team can help you determine which system is the best fit for your space and climate.
Sanitation and Cleaning Features
An ice machine is considered food equipment, so keeping it clean is a top priority for health and safety. Many modern ice makers come with features that simplify this process, such as antimicrobial coatings that slow mildew and slime growth or automated cleaning cycles. Even with these features, regular manual cleaning is essential to keep your machine hygienic and running efficiently. Choosing a machine that’s easy to disassemble and clean will save your staff time and effort. Consistent cleaning is also a key part of our service maintenance programs, ensuring your ice is always pure and your machine lasts for years.
How to Calculate Your Business’s Ice Needs
Choosing the right size ice machine is one of the most critical decisions you’ll make. Go too small, and you’ll be sending employees on frantic ice runs during a dinner rush. Go too big, and you’ll waste money on energy and water for ice you don’t use. The goal is to find that sweet spot where you have a reliable supply without overspending. Many business owners feel overwhelmed by the technical specs, but calculating your ice needs isn’t just guesswork. It’s a straightforward process that involves looking at your daily use, planning for your busiest moments, and matching your machine to the right storage bin.
Getting this calculation right from the start ensures your investment pays off and your operations run smoothly day in and day out. Before you even start comparing brands, you need a clear number in mind for daily production. This number will be your guide, helping you filter out models that are too small or unnecessarily large for your needs. If you’re just beginning your search, exploring different types of commercial refrigeration sales can give you a better idea of the options available. By breaking it down into a few simple steps, you can confidently determine exactly how much ice your business truly requires.
Estimate Your Daily Ice Requirements
First, let’s establish a baseline for a typical day. Your required daily ice production will depend entirely on your type of business and customer volume. A small café might only need about 80 pounds a day, while a bustling restaurant could easily go through several hundred.
Here are a few industry guidelines to get you started:
- Restaurants: Plan for about 1.5 pounds of ice per customer.
- Bars & Nightclubs: Because drinks are the main event, aim for 3 pounds per customer.
- Hotels: A good estimate is 5 pounds per room.
- Healthcare Facilities: Plan for around 10 pounds per patient bed.
Use your daily customer or guest count to multiply against these numbers for a solid starting estimate. This figure gives you a foundational number to work with before you start thinking about your busiest days.
Plan for Peak Hours and Seasonal Rushes
Your average Tuesday is going to look very different from a holiday weekend. An ice machine needs to keep up with your absolute busiest periods, not just your average day. Think about the times when your business is at maximum capacity—are you located in a summer tourist town? Do you host large events or holiday parties?
Look at your sales data to identify these peak times. Your machine must be able to produce enough ice to get you through those rushes without running out. It’s always better to have a little extra ice in the bin than to tell a customer you’re out. Sizing your machine for these peak demands ensures you’re always prepared, no matter how busy you get.
Match Production to Your Storage Bin
An ice machine has two main parts: the machine head that produces the ice and the bin that stores it. These two components need to work together. Your storage bin should be large enough to hold enough ice to cover your peak usage periods, giving the machine time to replenish the supply.
Think of it this way: the machine produces ice steadily over 24 hours, but you use it in concentrated bursts. The bin bridges that gap. A common mistake is getting a high-production machine with a small bin, which forces the machine to shut off frequently and leaves you with no buffer. If you’re unsure how to balance production and storage, a Virtual Tele-Tech appointment can help you evaluate your options with an expert.
How to Budget for a Commercial Ice Maker
Figuring out the budget for a new commercial ice maker goes beyond just looking at the price tag. It’s about understanding the total cost of ownership, from the day it arrives at your door to the monthly utility bills and eventual repairs. A smart budget accounts for the initial purchase, installation, and the ongoing expenses required to keep it running smoothly. By breaking down these costs, you can make a financial decision that supports your business goals without any surprise expenses down the line. Let’s walk through the key financial pieces you’ll need to consider.
Understanding Purchase Prices
The upfront cost of a commercial ice maker can vary quite a bit. You might see prices ranging from around $2,500 to over $7,500, and that difference comes down to a few key factors: production capacity, ice type, brand, and special features. A small undercounter unit for a café will naturally cost less than a large modular machine designed for a busy hotel. The first step is to accurately calculate your daily ice needs so you don’t overspend on a machine that’s too large or underspend on one that can’t keep up. Our team can help you explore options and find the right fit when you’re ready to look at commercial refrigeration sales.
Should You Lease or Buy?
This is a big question for any business owner. Buying an ice machine outright means you own the asset, which can be a great long-term investment. However, it also requires a significant amount of upfront capital. Leasing, on the other hand, breaks the cost down into predictable monthly payments. Many leasing or subscription services even bundle maintenance, cleanings, and repairs into the fee, giving you peace of mind and protecting you from unexpected service calls. Your choice depends on your available capital and whether you prefer to manage maintenance yourself or have it covered.
Factoring in Installation and Utility Costs
Don’t let installation and operating costs catch you by surprise. A commercial ice maker needs the right environment to work efficiently, including proper ventilation, a dedicated water line, a floor drain, and the correct electrical hookup. Professional installation is almost always necessary to ensure everything is set up correctly. Beyond that, think about the long-term utility expenses. Look for models with an Energy Star rating, as these machines are designed to use less electricity and water, which can lead to significant savings over the life of the unit. These ongoing costs are a crucial part of your machine’s total budget.
What Are the Installation and Space Requirements?
You’ve found the perfect ice machine—now, where will it live? Planning for your new equipment’s home is just as important as choosing the right model. A proper installation sets your machine up for a long, efficient life, while a poor setup can lead to performance issues and premature breakdowns. Before your new ice maker arrives, you’ll need to think about three key things: the physical space and airflow, the utility connections, and who is going to put it all together.
Proper Ventilation and Clearance
Think of your ice machine like any other hard-working piece of equipment: it needs room to breathe. Most commercial ice makers are air-cooled, which means they pull in ambient air to cool the refrigeration system. For this to work effectively, you must leave adequate clearance—typically at least six inches of open space—around the unit’s vents. Tucking it into a tight, unventilated closet is a recipe for disaster. The machine will have to work overtime, driving up your energy bills and putting major stress on its components. Giving it proper clearance ensures it runs efficiently and stays reliable for years to come.
Electrical and Plumbing Needs
Your ice machine has a few non-negotiable requirements to function correctly. First, it needs a dedicated cold water supply line with a nearby shutoff valve for easy servicing. Second, it requires a floor drain to dispose of wastewater and condensation. This drain must be positioned correctly to prevent backups and water damage. Finally, you’ll need the right electrical connection. Most commercial units require a specific voltage and a dedicated circuit to operate safely without tripping your breakers. Always check the manufacturer’s spec sheet to confirm these requirements and prepare the space before your machine is delivered.
Why Professional Installation Matters
While it might be tempting to handle the installation yourself, this is one area where calling a professional is a smart investment. Many manufacturers’ warranties are voided by improper installation. More importantly, a professional ensures the complex electrical and plumbing work is done safely and up to local code. Our expert technicians handle these installations every day. We make sure your water lines are secure, your drainage is flawless, and your electrical connections are safe. Proper setup from day one is the best way to protect your new equipment, and our commercial services team is here to get the job done right.
How to Maintain Your Ice Machine for a Longer Lifespan
Your Daily and Weekly Cleaning Checklist
Keeping your ice machine clean is the single best thing you can do to ensure it works well and produces high-quality ice. A simple cleaning routine helps prevent the buildup of bacteria, mold, and mineral deposits, which can affect the taste of your ice and even pose a health risk. On a daily basis, wipe down the exterior and check the scoop and bin for any debris. Once a week, take a few minutes to clean the air filters and give the storage bin a more thorough wipe-down. This small habit goes a long way in preventing slime and scale from forming, keeping your machine running efficiently and your ice safe for customers.
Schedule Professional Service and Maintenance
While your daily cleaning routine is essential, it doesn’t replace the need for professional attention. Commercial ice machines need a deep cleaning and professional service at least every six months. A trained technician can descale and sanitize the internal components that you can’t easily reach, check refrigerant levels, and inspect electrical connections to ensure everything is running safely and efficiently. Think of it as a check-up for one of your hardest-working pieces of equipment. Scheduling regular commercial service helps you catch small issues before they turn into expensive, business-halting emergencies, ultimately extending the life of your machine.
Manage Water Quality and Filtration
The quality of the water you put into your machine directly affects the quality of the ice that comes out—and the health of the machine itself. Hard water, which is common in many areas, contains minerals that cause scale buildup on internal components. This scale can restrict water flow, reduce ice production, and lead to premature equipment failure. A good water filter is your best defense, helping your machine work well and keeping your ice tasting fresh and clean. Be sure to choose a filtration system designed for your specific water conditions and remember to change the cartridges on schedule.
Know the Signs It’s Time for a Replacement
Even the most well-maintained ice machine won’t last forever. Because they are complex machines with many moving parts, ice makers are known to break down more often than other kitchen equipment. If you find yourself calling for repairs more frequently or the costs are starting to add up, it might be time to consider a replacement. Other warning signs include poor ice quality, a drop in production, or strange noises. Instead of waiting for a complete breakdown during a dinner rush, you can schedule a Virtual Tele-Tech appointment to evaluate your options and plan for a new unit on your own terms.
Common (and Costly) Mistakes to Avoid When Buying
Choosing a new commercial ice maker is a big investment, and a few common missteps can lead to buyer’s remorse. Thinking through your specific needs ahead of time will help you find a machine that works for your business for years to come, not just for today. It’s about more than just finding a machine that makes ice; it’s about finding the right machine that produces the right kind of ice in the right amount, without draining your budget on operating costs. Let’s walk through the three biggest mistakes we see business owners make so you can avoid them entirely.
Mistake #1: Underestimating How Much Ice You Need
Running out of ice during a dinner rush is a nightmare scenario for any restaurant or bar owner. That’s why accurately estimating your daily ice needs is the most critical first step. A small café might only need 50-100 pounds of ice per day, while a busy hotel or restaurant could easily go through hundreds or even thousands. Think about your busiest days and peak hours—not your average Tuesday morning. It’s always better to have a little extra capacity than to fall short. When you explore commercial refrigeration sales, be prepared with an honest assessment of your peak usage so an expert can help match you with a machine that can keep up.
Mistake #2: Picking the Wrong Type of Ice
Did you know that the type of ice you serve can impact your customers’ experience? Not all ice is created equal. Standard cube or half-dice ice is a versatile choice for most beverages, but it’s not the only option. Soft, chewable nugget ice is perfect for sodas, smoothies, and healthcare settings because it cools drinks quickly and is easy on the teeth. Gourmet or specialty ice shapes can add a touch of class to high-end cocktails. Before you buy, consider what you’re serving. The right ice type complements your offerings, while the wrong one can literally water down your product.
Mistake #3: Forgetting About Long-Term Operating Costs
The sticker price is just one part of the equation. Your ice machine will be running 24/7, which means utility costs for water and electricity will add up quickly. An energy-efficient, ENERGY STAR-rated model might cost more upfront but can save you a significant amount of money over the machine’s lifespan. You’ll also need to decide between an air-cooled and a water-cooled condenser. Air-cooled units are more common, but a water-cooled model can be more efficient in hot environments like a busy kitchen. Regular cleaning and professional service maintenance programs are also key to keeping your machine running efficiently and avoiding costly repairs down the road.
So, Which Commercial Ice Maker Should You Choose?
With so many options on the market, picking the right commercial ice maker can feel overwhelming. The truth is, the “best” machine really depends on your industry and how you plan to use it. A busy restaurant has completely different needs than a quiet hospital wing, and your choice should reflect that. Think about the type of ice you need, the volume you go through on your busiest day, and the level of sanitation required.
Making the right decision from the start saves you from future headaches like running out of ice during a dinner rush or paying for features you don’t need. We’ve worked with countless businesses across North Carolina, and we’ve seen which brands consistently perform under pressure. To help you get started, we’ve broken down our top recommendations by industry. Once you have an idea of what you’re looking for, our team can guide you through our full range of commercial refrigeration sales and find the perfect fit for your space and budget.
Our Top Picks for Restaurants and Bars
In a fast-paced restaurant or bar, your ice machine needs to be a reliable workhorse. You need a unit that can keep up with high demand without breaking a sweat. That’s why Hoshizaki is a favorite in the food service industry. Known for their durable, stainless-steel construction, these machines are built to last and can handle high-capacity output day after day. For consistent performance, many restaurant owners also stand by brands like Manitowoc and Ice-o-matic. They deliver the reliability you need to keep drinks cold and customers happy, even on a packed Saturday night.
The Best Options for Healthcare Facilities
When it comes to healthcare, sanitation and patient safety are the top priorities. Ice machines in hospitals and care facilities need to meet strict hygiene standards. We often recommend Scotsman for these environments because of its advanced cleaning features and antimicrobial technology. Many models also produce soft, chewable nugget ice, which is safer for patients and ideal for self-service dispensers. This type of ice is not only easier to consume but is also perfect for therapeutic applications like cold compresses, making it a versatile choice for any medical setting.
Ideal Choices for Hotels and Hospitality
Hotels require ice for everything from guest floor dispensers to room service and on-site restaurants. This means you need machines that are both high-volume and easy for guests and staff to use. Manitowoc is an excellent choice, offering machines that produce large quantities of ice and are known for their straightforward operation. For a long-term investment, Hoshizaki is another fantastic option. Their strong stainless-steel machines are incredibly durable, ensuring they can withstand the constant use that’s typical in a busy hotel, keeping your operations running smoothly around the clock.
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Frequently Asked Questions
How often should I have my commercial ice machine professionally serviced? While your own daily and weekly cleaning is crucial, you should plan on having a professional technician service your machine at least twice a year. Think of it like a check-up. A technician will perform a deep cleaning and sanitization of internal parts you can’t reach, check for wear and tear, and ensure the electrical and refrigeration systems are working correctly. This regular professional care prevents small issues from becoming major, costly breakdowns.
Is it better to buy or lease a commercial ice maker? This really comes down to your business’s cash flow and how you prefer to handle maintenance. Buying a machine is a significant upfront investment, but you own the asset outright. Leasing breaks that cost into manageable monthly payments and often includes maintenance and repairs in the fee, which gives you predictable expenses and peace of mind. If you have the capital and want to manage your own maintenance schedule, buying is a great option. If you prefer a lower initial cost and all-inclusive service, leasing might be the better fit.
What’s the most common reason a new ice machine fails prematurely? Improper installation is one of the biggest culprits we see. A commercial ice maker needs very specific conditions to run efficiently, including adequate space for ventilation, the correct electrical hookups, and proper drainage. When these requirements aren’t met, the machine has to work much harder than it was designed to, leading to stress on its components and eventual failure. This is why having a professional handle the setup is the best way to protect your investment from day one.
My kitchen gets really hot. Does that affect which ice machine I should get? Yes, absolutely. The temperature of your kitchen plays a huge role in how well your ice machine performs. Most machines are air-cooled, meaning they pull in the surrounding air to cool the condenser. In a hot, cramped kitchen, an air-cooled unit will struggle and use a lot more energy. In these situations, a water-cooled machine or a remote condenser system—where the noisy, heat-producing condenser is placed outside or on the roof—is a much better choice for efficiency and creating a more comfortable work environment.
Which type of ice is the most versatile for a restaurant or bar? If you’re looking for a great all-arounder, you can’t go wrong with half-dice or full-dice cubes. This classic ice shape is perfect for a wide range of applications, from soft drinks and iced tea to standard cocktails. It melts at a moderate pace, cooling drinks effectively without watering them down too quickly. While specialty ice like nuggets has its place, dice ice is the reliable workhorse of the food and beverage industry.