Ice Makers and Dispensers

All food service operations need ice, and the simplest way to meet that need is to have an icemaking motor that freezes, "harvests," and stores ice automatically. There are large, standalone machines that yield up to 3000 pounds of ice per day; medium-size, undercounter models that make up to 200 pounds per day; or small, countertop ice makers that deliver as limited as 1 pound of ice per hour. You will sometimes see ice makers referred to as ice cubers. Before you buy an ice machine, you should not just resolve how much ice you'll need, but where you will need it. If there are several sites for ice consumption-garde manger area, bar, wait stations-you might be better off with several smaller machines in discrete locations instead of every person hauling ice from a single, large unit.

We'll talk in a occasion about how to resolve your ice needs. Ice-making machines are refrigeration units. The ice is made when a pump circulates water from a tank. The water runs trough tubing to a icy assembly, which freezes it into a singular sheet. The icy sheet is then cruhed or forced straight through a screen to yield ice cubes. Separate types of screens yield Separate sizes and shapes of cubes. After the ice is crushed or cubed, it is automatically dumped into a storehouse bin. When the bin fills to capacity, a sensor inside the motor shuts it down until there is room to make and store more ice. Because most of the ice maker's parts come into direct sense with water, it is important that components be made of rustproof materials.

Kitchenaid Blender

Ice maker capacity is carefully by how many pounds of ice the unit can yield in a 24-hour period. However, any machine's yield (and the potential of the ice itself) will be affected by several factors: Incoming water temperature. The ideal is 50 degrees Fahrenheit; warmer water makes the motor work harder. Room temperature. The ideal is about 70 degrees Fahrenheit. If installed in an environment that has an ambient temperature of 80 degrees Fahrenheit or higher, think getting a unit with a water-cooled condenser to compensate for hot, humid, or grease-laden air. Incoming water pressure. The minimum water pressure should be 20 pounds per quadrate inch (psi); recommended pressure is in the middle of 45 and 55 psi.

Anything higher than 80 psi will cause malfunctions. Water quality. Hard water will cause the motor to work more slowly and approximately always necessitates some kind of pretreatment before the water enters the machine. The fewer minerals and chemicals in the water, the more swiftly and harder it will freeze, and the more slowly it will melt. Filtration is approximately always a good idea. Read manufacturers' yield claims carefully and you'll find they are often based on ideal conditions: incoming water temperature of 50 degrees Fahrenheit and ambient air temperature of 70 degrees Fahrenheit. Generally, a 10-degree growth in air temperature means daily ice yield decreases by 10 percent.

Also study the water and energy usage figures in case,granted by the manufacturer. You'll note that there is a wide range: from 15 to 27 gallons of water to yield 100 pounds of ice, using from 5 to 10 kilowatts of electricity. An added source to check is the Air Conditioning and Refrigeration invent (Ari), the national trade connection that represents about 90 percent of manufacturers. Ironically, Ari data rates ice motor yield capacities using more realistic conditions than the manufacturers' sales literature-with incoming water temperature at 70 degrees Fahrenheit and ambient air at 90 degrees Fahrenheit. Ari also rates machines by how many kilowatthours and how much water they need to yield 100 pounds of ice. The group's "CoolNet" Web site can be found at http://www.ari.org.

No matter where the ice maker is located, it needs a source of cold water and drainage. Particularly primary is a one-inch air gap in the middle of the ice maker's drain line and the nearest floor drain. This is a primary precaution to preclude a backflow of soiled water into the ice bin. Wherever you setup the ice maker, proper plumbing will be mandated by your local condition department. A recessed floor below the unit is also recommended. Along with around drainage, this ensures that spilled ice does not melt on the floor and cause accidents. One smart option is to setup an inlet chiller along with your ice machine. About the size of a household fire extinguisher, it collects the water that would ordinarily be discharged from the ice maker into the drain. Instead, the water recirculates first straight through a series of copper coils in a chamber that contains fresh water on its way into the ice maker.

The cold outgoing water chills the coils, which chill the fresh incoming water and allow it to frost more swiftly for faster ice production. The inlet chiller, which has no challenging parts and uses no electricity, can save up to 30 percent on the electricity used to run the ice maker and boost its capacity by 50 percent. There is also a need for air circulation around the unit. An ice maker gives off warm air, like any refrigerator, and should be located at least 4 inches from the wall to allow for ventilation. Those are just a few of the factors to think in your "life cycle" calculation. Others are listed in the next "Foodservice Equipment" box.

Just as there are Separate motor capacities, there are also discrete sizes of storehouse bins. Most operators pick a combination ice maker and storehouse bin; by adding an extra 20 percent to the total capacity of each, you'll (theoretically) never run out. Ergonomics experts add that bins with a depth of more than 16 or 18 inches are hard to reach for employees that must scoop from the bottom. Look for storehouse compartments with volume sensors, so yield cuts off automatically when the bin is full. When ice tumbles out every time you open the bin, you're just wasting it.

A final important consideration is the distance of time it takes the motor to complete one ice-making cycle. Under general conditions, the whole freezing-harvesting-ejection period should take no longer than 15 to 20 minutes for the concluded cubes to hit the storehouse bin. Now that we've discussed the motor itself, what kinds of ice do you want it to make? There are many Separate cubed-ice options. Large cubes (full cubes) melt more slowly, so they're good for banquet situations where glasses must be set out early. They may be awkward in some glasses and may give the appearance of a less-than-full drink.

Smaller, half cubes stock better into most glasses and are adored in bar settings. Even smaller cubelets are suggested for soft drinks, because they fill the glass or cup so well (and therefore make your soft drink contribute go further). Nugget ice is flaked ice that has been compacted into high-density, random-size chunks that melt slowly and are easier on blender blades than cubed ice. Nugget ice is a good option for soft drinks and smoothies. Round shapes fit a glass better at its edges. Rectangular cubes stack better than round ones, leaving fewer voids in the glass. Your clientele, your glassware, and your type of service will resolve the right shape for you.

Ice Makers and Dispensers