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December 22nd, 2011 Thomas

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Ice Machines: Finding the Right One for Your Restaurant

Ice machines are a necessity when running a restaurant. No matter how great the food is, if a cold beverage with ice is not readily available then the business will fail. Purchasing an ice machine for the restaurant is a big investment. To insure that the best machine is purchased there are some questions one should ask.

How Much Ice Will I Need?

This is an age old question that all food businesses eventually have to try to answer. The answer varies and requires that some research be done. The amount used will vary according to the time of day, the type of restaurant, whether or not there will be a bar in the restaurant, and the expected or projected amount of business.

There are some so-called guidelines that have been developed based on years of restaurant data. These can be used to formulate the ice needs for the restaurant before purchasing the ice machine:

Restaurant ice – 1.5 pounds per anticipated guest
Bar – 3 pounds per anticipated guest
Salad Bar – 30 pounds per cubic foot

Using these guidelines and the projected business from the restaurant’s business plan, the amount of ice needed can be approximated. After this has been determined, before making a final decision on quantity, you should decide where the ice machine will be placed. If it is in an area that is hot, such as near the kitchen, the amount of ice may be drastically reduced and thus an even larger machine may be needed.

Water Cooled or Air Cooled

There are advantages and disadvantages to each system. Air cooled units are typically less expensive and easier to install than water cooled systems, however, they are also noisy and produce a lot of excess heat. On the other hand, a water cooled system is much quieter and more efficient than an air cooled system. Water cooled systems are not as simple to install but are still easy to install however, they do tend to be more costly.

To Filter or Not to Filter

Depending on the water quality in the area there may be a need for a water filter on the ice machine, unless the water coming from the main source has a filter. Water filters help to remove any excess sediments or chemical components from the water. This will also remove any odor from the water that could transfer over to the ice. If a filter is put on the ice machine, changing it needs to be part of regularly scheduled maintenance.

Ice machines are a necessary part of any restaurant and should be considered an investment that will last for years. A sturdy, well-built ice machine can easily last ten years with proper maintenance and care. Choose carefully and the payoff will be crystal clear ice for years to come.

Sharon V Chapman provides information on restaurant supplies at A1 Restaurant Supply for restaurant business owners.

Ravioli Restaurant Machine mod. RN/80

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