In the catering industry there are more bits of commercial preparation equipment than you could shake a Betterware catalogue at. Some items are absolutely essential, but others are destined to be demoted to the back of the bottom draw never to see the light of day again; just like a set of nesting egg cups with a built in potato peeler. Sometimes it is just a matter of knowing how to best use the equipment that has been purchased and make the most of an investment.

Unlike the 2.99 specials found in the aforementioned culinary catalogue, the cost of commercial catering equipment can be a huge investment. An Ice flaker for example can cost in excess of 3,000 GBP, not an investment you want to be relegating to the mop cupboard. In all fairness, if this amount of money has been spent on an ice machine, there is probably an expectation that the establishment in question will have a large ice consumption rate.

These mega machines are designed to produce massive amounts of ice in a short space of time, generally to keep up with the demand for ice in drinks in a busy bar or restaurant. The quality of the ice is dependent on the rate of water evaporation and flow to produce ice of varying hardness and the machines are priced according to the technical specifications; the price also reflects the storage capacity of the flakers. There are options available that don't cost a few months' wages and are still suitable for a commercial catering establishment, albeit on a much smaller scale.

Hand powered crushers or flakers are available for less than 20 GBP, and although useful for a small cafe that serves the occasional frappuccino, are probably better suited to a domestic kitchen environment. To avoid the death knoll of rejection once the last home-made slush puppy has been poured here are a few ideas to ensure the ice flaker remains a constant kitchen companion.

The obvious choice for using ice flakes or crushed ice is a cocktail. A long and cool glass of spirits, vermouth, soda and fruit juices are just as popular on a hot summer's afternoon as they are at a cocktail party. Why not try concocting something known as a Bourbon Swizzle; it is a sweet and sour yet warming drink, the spice of which is complemented by the addition of cooling crushed ice.

In a shaker filled half way with cubes of ice add 2 shots of lime juice, 4 shots of bourbon, a teaspoon of sugar and a dash of Angostura Bitters; shake the mix thoroughly. In a highball glass, fill to the two thirds level with ice flakes then strain and pour in the cocktail mix. Make sure to leave enough room to add about 150 ml of soda water; add a straw, umbrella and enjoy!

For a non alcoholic treat, a fresh fruit crush is a tantalising treat. Try varying the consistency to produce either an icy drink, or a cool fruit sorbet like dessert. Simply take equal amounts of two fruits, for example mango and pineapple and mix in a blender with a complementary fruit juice such as apple. Add a cup of crushed ice and blend until smooth, pop in a glass and garnish with some fresh fruit.

Finally, as an unusual treat, use the ice flaker to create a cooling and crunchy Japanese salad. Rip up a selection of lettuce and herb leaves and place thinly sliced avocado and squid in the centre. Around the edge, carefully lay out deseeded tomato, finely chopped and then sprinkle the whole dish with crushed ice.