Before you can decide to buy a commercial ice machine, there are a few things you need to know about choosing the right option for you. An ice machine is a piece of must-have restaurant equipment if you are in the hospitality industry, be it a restaurant, hotel, resort or even a golf club. The various options available may at first seem confusing. Read on to know more about which ice machine will suit your need the best.



The different types of ice machines available are modular ice machines and ice bins, self contained ice machines and the under counter ice machine.

The modular ice machine and ice bin are two separate units, one to make the ice and the other to store the ice. They are normally placed one atop the other, which makes them look like a single unit.

On the other hand the self contained unit is a single unit, where the ice maker and the ice bin have been put together as a single unit. Typically the capacity of self contained ice machines is much lower than that of the modular units.

Under the counter ice machines are compact enough to be installed under the counter. They are also self contained ice machine units with a low capacity suited for smaller bars or even homes.

So after considering your quantity and space requirements, you now need to decide upon the shape of ice cubes, you desire. The shapes on offer are diced cubes, contour cubes nuggets and flakes. Each of the different shapes is suited for different applications and has its own advantages.

Diced ice is regular ice in the shape of cubes. It is commonly used for carbonated beverages, mixed drinks, ice displays, ice dispensing, banquet services and ice retailing. The cube ice has a favorable liquid displacement.

Contour cube ice is just right for carbonated beverages, mixed drinks, ice displays, ice dispensing and ice retailing. Their unique design reduces splashes as the contour shape encourages the liquid to flow over easily. Individual cubes make them easy to dispense.

Nugget ice or Sonic ice is the ideal choice for blended cocktails, bar fountain drinks, produce displays, salad bars and even therapeutic needs. Its diverse uses are due to the fact that the ice melts slowly. It cools a drink faster without any foam formation. It is the right option for patient care and therapeutic needs. It also displaces more liquid, which could translate to better profits.

The last of the lot is flaked ice. It is the thing for seafood, produce and meat displays. It is also useful in blended cocktails and salad bars. Flaked ice can be easily molded to use for ice displays. As it cools faster than any other ice shape, it is ideal for therapeutic or patient use.

Another point of consideration would be whether you would like your ice maker machine to be an air-cooled model or a water cooled model.

An air cooled ice maker is cheaper and easier to install. Their drawback is that they cannot be installed in closed spaces; neither do they work efficiently without air conditioning in hot climates.

Water cooled machines may be more expensive and also difficult to install but they work better than air cooled machines and may also reduce running costs. But of course if your area experiences water shortages or water conservation is an issue then the air cooled machines would be a better choice.