Every food service operation requires the need for ice, and the easiest way to be able to meet this need is by having an icemaking machine that automatically freezes, “harvests,” and stores ice. There are big, standalone machines that make up to 3000 pounds of ice on a daily basis; undercounter, medium-size models that produce up to 200 pounds on a daily basis, check out more at undercountericemaker.org; or countertop, small ice makers that produce as small as 1 pound of ice on an hourly basis. You will find that ice makers are referred to as ice-cubers on some occasions.
You should not only determine how much ice that you require, but also where you will need it before you purchase an ice machine. If there are many sites for ice consumption; bar, wait stations, garde manger areas – you might be better off through a lot of smaller machines in different locations instead of everyone jostling for ice from a single, big unit.
Ice-making machines could also be seen as refrigeration units. The ice is produced when a pump circulates water derived from a tank. The water passes through tubing onto a freezing assembly, which in turn freezes into a singular sheet. The frozen sheet isthereafter forced or crushed through a screen thus leading to the production of ice cubes. Various types of screens lead to the production of different shapes and sizes of cubes. After the ice is cubed or crushed, it is dumped into a storage bin automatically. When the bin is filled to capacity, a sensor that is inside the machine shuts it down till there is room to produce and store more ice as well.
Due to the fact that majority of the parts of the ice maker come in contact directly with water, it is vital that components should be made from materials that are rustproof. The capacity of undercover ice makers such as the ones at undercountericemaker.org is dependent on how many pounds of ice that can be produced by the unit in a 24-hour period. But, the output of any machine (and the quality of the ice produced) will be affected by a lot of factors such as incoming water pressure, incoming water temperature, water quality and room temperature.