Why Commercial Ice is a Critical Need for Restaurants and Food Suppliers Throughout the Year
One of the most basic mistakes that many first-time restaurant owners, caterers, or other food service professionals make is that they underestimate customer and business demand for ice when it is cold outside and do not make ice machines a top priority for businesses during the winter months. Yes, it is cold outside in New Jersey and the tri-state area during the late fall, throughout the winter, and into the early spring. No, these outdoor temperatures will not significantly reduce your need for commercial ice in your business, unless in certain specialized circumstances, such as the operation of outdoor concession stands. That is because commercial ice is actually used in a number of different ways in the food production and presentation process.
How do you use ice in your business?
The first thing to consider when looking at a commercial ice machine is how you plan to use ice in the course of your business. While it may seem like all ice is the same, the shape, size, and texture of ice can actually make it better-suited to different commercial applications. Some ice is better for cooling drinks with little melt, while other ice is better suited to use as a cooling method for buffets and other food presentations. Fortunately, at Automatic Ice Maker, if you want a machine capable of making a particular type of ice, we can supply it! We sell crescent cubers, square cubers, top hat cubers, cubelets, flakers, and undercounter machines.
Understanding the different types of ice.
In order to know what type of ice you want, you need to understand what the different machines produce. Cubelets produce the soft, chewable ice that is also referred to as nugget, pearl, soft, or “sonic” ice; crescent cubers can be dispensed or scooped and create cubes of ice that are splash resistant, making them a perfect combination with drink dispensers; top hat cubers create ice that has a more formal appearance, which is sometimes referred to as fancy or gourmet ice because it has a more formal appearance; and flakers, as their name suggests, produce flakes of ice that are smaller and have a large surface area, which provides for rapid cooling and melting, making that ice ideal for medical applications. Of course, if you are unsure what type of ice you need, one of the experienced sales professionals at Automatic Ice Maker can help you match you ice machine to your business needs.
>Categorised in: Restaurant Equipment
