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Nugget Ice Machines

An ice machine is a vital part of any foodservice related business. There are a wide variety of configurations available and its very important that the proper selections are made when purchasing an ice machine. Ice machines come in many shapes and sizes. Ice machines are typically rated by the pounds of production of ice within a 24 hour time frame. Ice may be produced in various forms. Nugget ice is ideal for bar fountain beverages, blended cocktails, salad bars, produce displays and therapeutic uses. Nugget ice is a versatile, slow melting ice. It cools drinks rapidly without foaming and is ideal for therapeutic use and patient care. Nugget ice allows for high liquid displacement which equals less product usage and therefore increased profits. After the form of ice is chosen, it must be decided whether the machine will be air-cooled, water-cooled or remote. An air-cooled machine is cost effective and involves no added water costs. Remote condenser systems are air-cooled and mounted outdoors, usually on a roof. They can be installed as far as 100 from the ice machine. Generally, a water-cooled or remote unit should only be chosen if one or more of the following conditions exists where the machine will be installed: ambient air temperatures of more than 80F, air contains a high level of contaminants such as grease, a lack of air circulation. An example of a situation where a water-cooled or remote unit should be used would be installation in a small room without air circulation or in a small kitchen where the ice machine must be located near the cooking equipment and air temperatures are typically over 80F. An air-cooled condenser needs to have 6 of clearance on all air intake and discharge areas. The tradeoff of using a water-cooled machine is that water consumption will be higher than it would be with a comparable air-cooled unit. For this reason an air-cooled unit should be selected unless conditions warrant the use of a water-cooled machine. After the decision regarding the type of condenser is made, the next consideration is the production capacity of the unit. Proper selection in this regard is critical. A careful assessment must be made, based on your individual needs. Ice consumption at peak times should be considered, as well as any possibility for a future increase in demand. Its better to have extra ice on hand to cover these times rather than have a machine that is too small to carry you through them.