What Kind of Ice?

Different commercial ice machines make different kinds of ice, and the type of ice you select is best suited for different applications in your restaurant.

Cubed Ice

Comes in Whole Dice or
Half Dice sizes
Is dense, meaning it melts
slowly and cools drinks
quickly
Recommended for:
cocktails and beverages,
ice dispensers,
and retail sales

Flaked Ice

Requires less energy to
produce
Is easier to mold and shape
for salad bar, meat,
or seafood displays
Reduces choking hazards,
making it ideal for healthcare
and childcare applications
Recommended for:
hospital and daycare cafeterias,
salad bars, poultry,
fish, or produce displays,
and blended drinks

Nugget Ice

Is softer than cubed ice but
more dense than flaked ice
Is chewable and a customer
favorite for beverages
Can also be used in product
displays or salad bars

Air Cooled VS. Water Cooled

Commercial ice machines employ two methods for chilling water into ice: water cooled and air cooled. Both types of machines have their pros and cons.

Air Cooled Ice Machines:

Are affordable and easier to install
Are usually less costly to operate
Raise the temperature in a room and have to work
harder in hot environments
Are noisy
Required in areas with water conservation codes

Water Cooled Ice Machines:

Can operate efficiently in hot environments
Are quiet
Are more expensive and harder to install
Depending on where you live, may violate local water
conservation codes and be prohibitively expensive to
operate due to water use

Remote Condenser Units

Larger air cooled ice machines that produce more than 500 pounds of ice per day can also be equipped with an optional remote condenser unit. A remote condenser is placed away from the ice bin or dispenser, usually on a roof.

Remote Condenser Units:

Are air cooled
Are more efficient and quieter than indoor air cooled units
Require a more expensive professional installation