As with any large piece of restaurant kitchen equipment, buying a commercial ice machine is a pretty significant expense, and you want to know that you’re getting one that’s going to handle your business needs with minimal waste. If you intend to purchase an ice machine in the near future, there are a few things you should know.

To get the ice machine that’s the best fit for your business, you should first answer a few questions in reference to the ice machine in question vs. your ideal ice machine…

·    How long does the typical commercial ice machine last?

·    How necessary is a water filter?

·    What can I expect, as it pertains to manufacturer warranty and customer service?

·    What quantity of ice is needed to best serve my customers?

·    What kind of ice do I need- cubed, nugget, flake, etc.?

·    How much room am I going to need for this thing?

·    Will I need more ice bins to store ice?

·    Should I get a water-cooled model, or is an air-cooled one good enough?

Before we begin to address the questions above, it will actually help to know how the basic ice machine works. Here’s a quick run-down…

Water is supplied by means of an outside line, and a pump within the ice machine pours the water over an ice tray (or cylinder in flake ice models), where it is frozen one layer at a time.

A heating coil loosens the ice from the tray, and it is dropped into a collection bin. Flake ice machines have a crusher, which breaks up ice before it drops into the bin. The crusher determines the size of the flakes, ranging from fine flakes to larger nuggets of ice.

To help keep the ice from refreezing into a massive useless chunk, the bin is equipped with drainage to separate any water from the ice.

Now that you have a basic understanding of how an ice machine works, you’re better equipped with a working knowledge to address those questions above.

How long your typical commercial ice machine lasts

Though it depends on how much and the quality of water used, as well as other factors- like maintenance, dust, salt, and humidity- your average ice machine should last around ten years.

How necessary a water filter really is

It is an accurate estimate that more than 60% of maintenance calls regarding ice machines are related to the water quality. Having the proper water filter in place, as well as having it changed regularly, will significantly reduce these calls (and the expense of these calls).

Aside from improving its taste, weeding out parasites, filtering out harmful chemicals, and removing odors, your water filter also reduces the calcium and scale build-up that can be devastating to an ice machine.

A water filter isn’t just important- it’s crucial if you’d like it to last more than a year.

What you can expect with manufacturer warranty and customer service

As a norm, the comparatively expensive parts (condenser, evaporator, compressor, etc.) should be covered by a longer warranty, and your dealer should also offer a short-term warranty to cover all parts and labor.

Your vendor should have available a comprehensive warranty, reliable customer service, and give you various ways to get in touch with their company in the event something goes wrong with your ice machine.

The quantity of ice that is needed to best serve your customers

First, you will want to know your expected rate of business- that will help with choosing any or all of your kitchen equipment. If you’re unsure, you can research public records and demographic business data, or physically go “next door” and talk to other restaurant owners in the area.

The following are some approximate general guidelines, but be sure to allow enough room for your business’s use and growth or fluctuations in customer volume.

Food & Beverage
·    Ice for a dine-in restaurant: 1.5 lbs./person
·    Ice for a cocktail lounge: 3.0 lbs./ person
·    Ice for water service: 4 oz./10oz. glass
·    Ice for a salad bar: 30 lbs./cubic foot
·    Ice for a fast food restaurant: 8 oz./14oz. drink

Hotels
·    Ice for guests: 5 lbs./room
·    Ice for catering: 1 lb./person

Hospitals
·    Ice for patients: 10 lbs./bed
·    Ice for cafeteria: 1 lb./person

You will also want to bear in mind that in or near the kitchen, temperatures are much higher and may significantly reduce the volume of ice produced.

Which kind of ice you need- cubed, nugget, flake, etc.

For packing seafood displays, fresh fish displays, poultry displays, and salad sections of buffet tables, crushed ice or nugget ice is best. Though it will also do great in beverages, cubed ice does just as well and will last longer in a drink.

Determine what you’ll be using the ice for, and that will determine which type of ice will best serve your business.

How much room you’re going to need for your ice machine

After determining how much and what type of ice you’ll need, you are now armed with a pretty good idea of which ice machine (or type of ice machine) you’re looking for.

Measure the space you have allocated for your ice machine- height, width, and depth- and compare those measurements to the dimensions of your prospective purchase. Also judge the feasibility of installing an electrical outlet and plumbing (and the cost of such installation). You want to make sure that the ice machine of your choice will fit and function.

Is that the best place for your ice machine? Sometimes it can help to “map” out your work area, being sure to include things like existing power outlets, plumbing, phone jacks, etc.- especially if you intend to purchase other kitchen equipment.

Whether you’ll need more ice bins to store ice

Additional bins to store ice can be “life savers” on those busy days or during an unexpected rush, as well as provide wait staff closer, easier access to ice.

Whether you need an extra ice bin depends on how practical it would be for your staff to make repeated trips to the nearest supply of ice.

If your ice machine or nearest ice supply is or will be way back in the kitchen, you may want to consider getting one. If your ice supply is more centrally located and easily accessible to your staff, you may not need to.

Whether you should get a water-cooled or an air-cooled model

There are good points to each, and there also “not-so-good” aspects. Only you can determine which is best for your business as you weigh the good and “bad.”

Air-cooled ice machines are generally less expensive, and as the name implies- they use air to help in the refrigeration process. They are noisy, however, and the air used for cooling is heated and expelled into the room- maybe not the best for a hot kitchen.

Water-cooled ice machines are relatively quiet, and won’t contribute as much heat to the surrounding room. Some demographic areas may not permit water-cooled ice machines, due to their water consumption, so be sure to check. That brings another issue to light- water price. If your water bill is already high, this model might contribute to the problem.