Jack Frost is Licensed, Bonded and Insured

choosing the right commercial ice machine

Which Ice Cube Is Right For You?

Before deciding if you want a modular or self-contained ice machine, an air-cooled or a water-cooled unit to purchase there are a couple things to consider: What do you plan to use it for and, in some cases, what type of establishment you’re buying it for. When selecting an ice machine, the most important thing to keep in mind aside from production rate is the shape of the ice that the machine makes. Each type of ice has its own benefits and drawbacks.

A Few Of Your Ice Cube Choices

Half Cube: These cubes are square shaped and very widely used. You’ve probably see them pretty much any time you go out to eat. They are available in half sized and full sized cubes.

Contour: These cubes are flatter and therefore have higher displacement than half cubes. That directly increases the profit margin on your drinks.

Gourmet: These cubes are round on the side and flat on the top and the bottom. Since they look much nicer than standard half cube ice, they are often used in drinks that are served “on the rocks.” They also melt very slowly, making them good to use for banquet service.

Flake: Flake ice is a loose definition of a group of ice types with irregular particle sizes. These types can be roughly grouped into two main types: scale ice and granular ice. This can cause confusion as different manufacturers, industries or even geographical areas will say flake ice and mean different things.

Flake is the type of ice used in grocery stores, salad bars, and catering food displays. This style cools down quickly, making it ideal to pack fish and produce. Flake ice machines are also great for bars and restaurants that serve high volumes of blended cocktails or smoothies. The flakes break easily, reducing the amount of wear and tear on your commercial blenders.

Nugget: Also known as “chewable” or even “Sonic” (after the quick service chain that uses nugget ice in all of their drinks), nugget has a major consumer following. This style looks like condensed pellets of ice, and has a wide variety of uses. It is particularly popular in beverages, because it is soft, very easy to chew, and quickly absorbs the flavor of the drink. Like flake, nugget is also good for packing food (like fish and meat), food display, and blended drinks.

Crescent: Crescent ice is clear and slow melting, which maintains the taste of soft drinks, cocktails, and high-end scotches and whiskeys. The ice cube’s flat, crescent shape allows more cubes to fit in a glass, making drinks look fuller. The cube’s design also prevents liquids from splashing out of a container when poured. Crescent ice is an excellent choice for prepping food or keeping bottles and cans cool in beer troughs.

Across a wide spectrum of industries, bar owners, restaurant managers, and facilities managers choose crescent ice for its adaptability and durability. Slower melting ice also means your employees make fewer trips to the ice machine, increasing productivity.Click this text to start editing. This block allows you to add as many rows as you’d like, making it perfect for displaying a timeline, or narrating a business process. Click the green + sign on each row to add one below it. Double click the images to change them.

The most notable brand of Commercial Ice Machines are by HoshizakiIce-O-MaticScotsman, and Manitowoc. 

If you need assistance in determining what type of ice or ice machine is best suited for your business, give Jack Frost Company a call.  We will be glad to help 208-444-8500

First slide