Posted by Sean Kearney on
Before selecting an ice maker decide what kind of ice is needed. The three main kinds of ice are shaved or flaked, cubes, and chunklets, pellet ice or nugget ice made popular by Sonic Drive-In. Shaved or flaked ice is made when a thin surface of ice forms on the inside of a cylinder and an auger system removes the ice from the cylinder. This is 40-60% true ice, has more surface area, less total cooling effect, and will dilute the beverage.
Cubes are nearly clear, are available in a variety of configurations, and are produced by freezing the ice with a refrigerant in coils and then releasing the ice by introducing heat to melt the perimeter.
Chunklets, pellet, nugget ice are made by first producing shaved ice then squeezing the water out to make a product that is 90% true ice. The efficiency of all ice machines and the volume produced within a given time are closely related to the temperature of the room and the water being used.
Increased temperature of either the room or water decreases production. Polyurethane foam is one of the more effective insulations used in ice machines for it is space saving, rigid, and efficient. Fiberglass storage bins with contoured corners are durable and easy to clean. Thermostats should be at the top of the storage bin so that production automatically shuts off when ice builds up to its current capacity level. Specify the size of the compressor and electrical characteristics. Water-cooled units make a larger volume of ice per hour than Atosa air-cooled machines but are more expensive to operate.
The production rate and the storage capacity will depend on the size and number of servings needed in a period of time. In general, 2 oz are considered to be a standard portion, but if water pitchers are being filled, a larger volume is required. Calculate needs on peak demand in relationship to storage capacity and hourly production. Avoid comparing the 24-hr production volume to the 24-hr usage because few if any facilities have constant demand. Some facilities prefer to put an ice dispenser on the serving line and to locate the ice maker in an out-of-the-way space. This is particularly true in a facility where a large unit is needed or where ice is needed in several locations. A big advantage of an ice maker-dispenser combination is the elimination of unsanitary hand dipping or scooping of ice.
Is Your Restaurant Adequately Funded?
Most restaurateurs work in the business and graduate to open their own places. They learn on the job and rarely undertake any formal study, confining themselves to occasionally checking out the competition, scouring Yelp, restaurant blogs and the internet for restaurant reviews, concepts, and ideas.
I am sure we have all heard the urban legend that the restaurant business is the highest risk retail business. Yes, restaurants do involve a large capital investment and many restaurants do not have enough funds and run out of money before they can turn a profit.
You could minimize your risk and capital investment by buying used Restaurant Equipment. The biggest drawback with used restaurant equipment is that they are sold as is without any warranty. You could go the other direction and max a few credit cards purchasing new used equipment.
What if you could buy new financed restaurant equipment at used restaurant equipment prices? Well Atosa USA has made it possible with its new line of restaurant equipment.
All Atosa USA restaurant equipment is NSF Rated for restaurant equipment sanitation. NSF standards and certification serve as the benchmarks by which all commercial foodservice equipment products are measured.
New Restaurant Equipment at Used Prices Restaurant Equipment Prices
The Restaurant Warehouse sells Atosa USA, the leading brand NSF rated in commercial refrigeration and cookware. Atosa USA offer a highly durable and efficient performance in any commercial environment.
- Free delivery in the continental United States
- No lift gate fees
- Available financing for purchases over $1,000
- No lofty down payments required (so you can start cooking today)
- And no overhead or middleman to cut into your savings
Always remember that the menu should influence your restaurant equipment needs.NSF Rated for restaurant equipment sanitation is awarded to Atosa USA
All propane and natural gas powered Char-Broilers, Griddles, Hot Plates Deep Fat Fryers One year parts and labor warranty. Deep Fryer oil drums Five year warranty. The Commercial Refrigerators, Commercial Freezers, Sandwich Prep Tables, and Pizza Prep Tables come with a two year parts and labor warranty. Plus you get a Five year compressor warranty. We offer the option is to finance restaurant equipment. Finance your restaurant and have cash on hand. Budget your payments over several years making less expensive.
My name is Sean Kearney and I own and operate The Restaurant Warehouse my cell/text 206-419-5801 or email email@example.com. I answer emails, phone calls, or texts morning, noon or night.