www.rewonline.com   Call us (800) 821-9153  
Ice Makers and Dispensers Overview

Read 1011 times - 4.00 / 5 Based on 10 Votes - 14 min

Ice Makers and Dispensers Overview

Ice making is an important function that is used in almost every area in a food and beverage establishment. It is used in more places than most people know of. At the bar, ice is used to chill beverages, wine bottles, beer bottles, and mixers. In prep areas for cooling soups, sauces and stews prior to storage. In dining rooms for cold food buffet lines or food displays. It is also popular catering equipment to keep foods cold where electric or refrigeration is not available. Not only is it used to cool but also for consumption. The list even goes on for its wide uses.

Not only is their a variety of applications for ice but ice also has many different types.
Ice can be diced in small, medium, or large form, cubed ice, nuggets, half dice, flake, crushed, gourmet, and regular. Displayed in the picture below are its various forms. Each form has its own benefit depending on the application. Such as gourmet ice being better for liquor beverages that are "on the rocks" and flake ice being ideal for making snow cones. 




We can help you determine how much ice is needed. Typically, an operator needs ½ lb to 1 lb of ice for each customer. That number can change extensively depending on the environment and menu.

To determine how much you need, assume you have a 12 oz. glass, filled with ice, and then filled with a beverage. The glass will have approximately 6 fluid ounces of beverage and 6 ounces of ice by weight.

Next count the numbers of glasses served daily multiply that by the 6 ounces of ice per drink, and divide the total by the number of ounces in a pound (16).

Number of Glasses
Size of Glasses
Total Ounces per Day
Total Pounds per Day
200 6 oz. 1200 oz. 75 lbs.
400 6 oz. 2400 oz. 150 lbs.
800 6 oz. 4800 oz. 300 lbs.

Formula
Number of drinks served daily X ½ Glass volume in ounces / 16 = Pounds of ice needed.


Charts like this are useful but many variables could differ including size of the glass and the operator many use a combination of multiple sizes glasses. This chart also does not take into account of all the non-beverage related uses the operator may need. Below is a list to help you determine the right product for you ice production needs.

1. Ice Machines: Nearly every operation that serves food and beverages needs an ice machine. Ice machines produce different types of ice. Cube ice or Dice ice is the most common. These machines are found in hotels on every floor, used in convenience stores for making bagged ice and selling it for revenue, sports facilities for therapeutic applications, and commercial fishing for cold storage areas.

2. Ice Dispensers:
These dispensers are found at take out, fast food, convenience stores, cafeterias, all use ice dispensers either stand alone or part of their soft drink delivery system.  Using an ice dispenser is more sanitary than manually scooping ice. You can reduce the chance of contamination by reducing the number of hand that touch the ice. Specialty ice dispensers deliver crushed or shaved ice for frozen treats.

3. Ice Bins and Totes:
Ice bins and totes are designed to store ice. Ice bins are useful in large operations where ice is needed in dining rooms, bars, banquet areas, and prep areas. Instead of trying to bring an ice machine to each location, ice can be transported to wherever it is needed. Ice bins are also helpful when storing different types of ice for different kinds of drinks. For example: standard ice for cocktails vs. gourmet ice for top shelf liquors.

4. Ice Maker Dispenser:
These are a combination of an ice machine and ice dispenser. One of the features of this type of machine is an ice maker is located above the dispenser. The benefit is ice is automatically loaded into the dispenser so you will not have to manually load ice making it very convenient. Benefits also include not interrupting customer flow during a busy shift because employees will not have to climb a ladder and manual load ice into the machine.

5. Remote Condensing Units: Most condensing units are self-contained within the unit. However, these remote condensing units excel in certain conditions where a self-contained unit would not be possible or sufficient. Remote condensing units are preferred for kitchens with limited ventilation, facilities with heat issues, rooms with low ceilings, or grocery stores and other facilities that house large banks of commercial coolers. These units are chosen because they work well at keeping heat and noise that could be created out of customer spaces.

6. Ice Maker Parts and Accessories:
No one enjoys the idea of their unit breaking down but if it does we have you covered. Keep your personal and restaurant equipment running longer with replacement parts available for ice machines, and ice dispensers. Products range from small hardware to full size units. This will save you money and time buy getting the part you need.

We are here to help; Restaurant Equipment World is family owed and operated for over 40 years. We have experienced representatives available at your service. To help you choose the right ice equipment based on your needs and budget.


Contact Us




See this Category in our Website


Categories: Articles  REW Academy  Website Categories  


Published by:


sean.karpowicz@rewonline.com

REWrite Blog



Bad
Rate as 5 star
Good


Share this content using
     

Related Articles



Did He Just Say Restaurant Wars? Part I
It sounds like another terrible idea for a show on Food Network (and it may already be), but I've recently been told that there is a war going on between equipment suppliers and restauranteurs. Seriously? I was under the impression that the "Missi ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 10/05/2009

Read 417 times - 4.00 - 8 min







Food Prep Overview
Food preparation is just as important as any step in the creation of food. It is important because it affects the customer experience. What is meant by that is it plays a role in how someone feels when he or she comes to your establishment. Many p ...

See more ...


Categories: Articles  REW Academy  Website Categories  
Published by: Sean Karpowicz - 11/15/2019

Read 849 times - 4.00 - 23 min







Restroom Supplies Overview
Although restrooms aren't the most glamorous aspect within your establishment, having a clean, organized, and well-kept restroom can do more than you know for your customers. When guests choose to dine-in at a restaurant they expect to have access t ...

See more ...


Categories: Articles  REW Academy  Website Categories  
Published by: Mia Kurecki - 12/16/2020

Read 608 times - 4.00 - 13 min







Expectations Important For Coupon Campaigns
Courtesy of The Center For Media Research Social couponing, in which online coupon offers go active once a minimum number of registered users sign on to them, has become a hot new promotional platform, at least for Groupon and Living Social. But ne ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 10/28/2010

Read 536 times - 4.00 - 8 min







Don't Compromise: Spring Clean and Sanitize
The start of Spring means daylight savings, warmer weather and Spring cleaning. In honor of Spring we wanted to offer some insight into the important task of cleaning your kitchen. Chefs, foodservice directors, managers and staff try to practice ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 03/15/2011

Read 1000 times - 4.00 - 6 min










REWrite Blog

Welcome to the REWrite blog site. We created this page to inform and entertain you. We like to visit our customers and eat good food - check out our restaurant videos. We also like to share fun events, informative articles and funny stuff about our staff here at REW.

So, take a few minutes and peruse through our site, and feel free to leave ratings and comments . . . we love those! Don't forget to check back often as we like to keep you posted.

Filter by category.
Articles105
REW Academy80
REW79
Website Categories76
Restaurants61
Vendors17
Food15
Events14
Funny7
Interviews7
Tutorials7
Web7
Infographic6
Kitchen5
Social Media5
Customers3

Most popular (top 5)
Restaurant Equipment World (REW) Launches NEW Spanish Version of Website
Indoor Chairs and Bar Stools Overview
Life Kitchen Florida App
Complete Guide to Cooking Knives
Crowd control Overview

Top rated (top 5)
Faucet, Sink, and Drain Accessories
Ramekins and Sauce Cups
Hot and Cold Holding Displayware
Trays
Menu Covers

Editor Pick
Restaurant Equipment (REW) Visits DoveCote Brasserie
Restaurant Equipment World (REW) Visits Kyoto Sushi & Grill
Restaurant Equipment World (REW) Visits Omelet Bar
Restaurant Equipment World (REW) Visits Duffy's Sports Grill
Restaurant Equipment World (REW) Visits The Golden Knife Chop House
Restaurant Equipment World (REW) Visits RusTeak
Restaurant Equipment World (REW) Visits The Osprey Tavern
Restaurant Equipment World (REW) Visits Bosphorous Turkish Cuisine
Restaurant Equipment World (REW) Visits RiverGrille On The Tomoka
Restaurant Equipment World (REW) Visits Cocina 214 Mexican Kitchen & Bar
Restaurant Equipment World (REW) Visits Antonella's Pizzeria
Restaurant Equipment World (REW) Launches NEW Spanish Version of Website
Restaurant Equipment World (REW) Visits Croissant Gourmet
Restaurant Equipment World (REW) Visits Valisa Bakery
Life Kitchen Florida App
Restaurant Equipment World (REW) Visits Don Julio’s
Restaurant Equipment World (REW) Visits Crepe Delicious
Restaurant Equipment World (REW) is OPEN and Taking ACTION to Serve YOU!

      

USA Headquarters
2413 N Forsyth Road Orlando FL, 32807
Toll-free: (800) 821-9153