I enjoy an iced cherry Coke from the fountain while sitting on a red swivel stool at my go-to cafe. My thoughts go from the sweet acknowledgement of sugar and carbonation to the perfectly formed ice cubes clinking happily inside my glass as I indulge. I take another taste of the ice-cold beverage through my plastic straw and wonder how someone could order a drink without ice. As I take my glass, the gorgeous six-sided rhombuses float ethereally amidst the bubbles, swaying and emitting a slight crackle as the liquid warms up against my hand.
The ice in my glass probably didn’t originate from a bag from the nearby convenience store. Most soda fountains, restaurants, bars, hotels, and other places that serve food and beverages have their own dedicated commercial ice makers. The tube ice machine can be the best option for your commercial need of ice. These are not your ordinary ice makers for the refrigerator at home. These devices can churn out between 100 and 2,000 pounds of ice in a single 24-hour period and create ice continuously. Just imagine how many cherry drinks that could produce all icy cold! You could be curious about how to acquire a commercial ice maker for personal use. If you own a restaurant yourself, you are probably aware of the following factors to take into account before making a purchase:
Used or new?
It is always best to purchase new, regardless of who you are. Despite the higher upfront cost, buying a new machine often comes with a guarantee, a reliable manufacturer, and the assurance that you are getting a well-kept, functional item. When it comes to ancient, used machines, there is no such assurance.
Which is cooler, air or water?
Commercial ice makers that use ambient air to chill the condenser will always be promoted by environmentalists. Even distant condensers that are always air-cooled are available and installed on roofs. In addition to being more expensive, water-cooled equipment have the potential to waste hundreds of gallons of water while producing ice.
Which machine size is ideal?
You need a machine with an adequate ice yield if you manage a sizable eatery or food service operation with a sizable clientele. One and a half pounds of ice should be multiplied by the approximate number of customers you serve during your busiest hours on the busiest days of the week. Another fact is that not all ice is cut into cubes. Nuggets, flakes, chips, contour cubes, and other shapes of ice are available. Restaurant owners or managers will select a commercial ice machine based on the type of ice they require after evaluating their needs inside the business. Three varieties of ice are typically produced by ice makers:
The most typical ice used in drinks in bars and restaurants is cube ice. To achieve that timeless clink and to give a touch of refinement to even a straightforward cherry Coke, many establishments serve complete cubes. Half size cubes, which are typically 7/8″ x 7/8″ x 3/8″ in size, are preferred by certain restaurant owners because they displace more liquid than full size cubes and hence require less soda to fill the glass. Cube ice is available in full and half sizes. For the fast production of ice you can use tube ice machine which is the leading product of CBFI.
Nugget ice is the name for the tiny, pebble-sized ice that is frequently used in smoothies at your favourite juice bar. It is commonly known as the ice that Sonic® restaurants utilize. Compared to cube ice, this compressed ice has a larger water content, which allows it to absorb tastes better and cold liquids more quickly. Because of its soft, chewable feel, people adore nugget ice.
More frequently than in client drinks, flake ice is found in grocery store deli display cases. Like nugget ice, flake ice retains frigid temperatures effectively. Its flakes-like shape makes it ideal for molding around fish, deli meats, or beverage displays to preserve them cold, fresh, and appetizing.