Ice Machines! Not an Easy Decision - shoppingFirst

As summer approaches, the demand for refrigerated products shoots up, especially ice machines and big refrigerators for large scale industrial / catering and food applications. However, making a selection out of numerous ice machines and dispensers for sale in the market is a tough job and one that requires complete understanding of the product and the requirements of the individual. Most industries end up with the wrong product reducing their efficiency and ultimately leading to a loss to the organization as well as the environment since low-efficiency products will lead to losses.

There are different types of ice produced by ice machines such as cube ice and flaked ice which have their own purpose in foodservice applications. Usually, the cube ice is used for beverages and is different from the ice that is produced in a refrigerator. Flaked ice can also be used for beverages, but most consumers prefer the tradition cube ice since the cube tends to melt slowly as compared to the flake ice. Flaked ice uses a freezing plate with a device that scrapes off ice as it forms resulting in fast production and are used in icing down poultry or seafood. They are also used in buffets, salad bars, food display units and Sushi Cabinets etc.

It is also important to select the appropriate size of the ice machine since an inappropriate size will mean that either not all consumers are catered to or there are inefficiencies and losses on the part of the owner. Ice makers are usually rated on a 24 hour basis on output and a general rule when selecting one is to first measure the requirement of the business per day and add about 20 - 30 % so that rush hour requirements are met.

Temperature also plays an important part when selecting an ice maker. If operating temperatures increase by 10°F, the production may reduce up to 10 percent. Therefore, it is essential that the temperature aspect, especially for hot summer months, is accounted for in the calculations. The goal should always be to get an optimum machine which can cater to the full peak demand but should be highly efficient with less wastage of power and ice.

During the past 50 years, the ice machine industry has grown by leaps and bounds and is now a stable attraction in the food industry. From sushi cabinets to ice dispensers, these specialized refrigerators are now an integral part of any restaurant or cold storage industry. With the energy crisis loaming, it is now critical that optimization is done and the right product is selected decreasing losses and wastages.

For more info from Rinda L Martin about ice makers or ice machines, visit imoaus.com.au.

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