Sizing a commercial ice machine and the corresponding bin seems straight forward, but there some variables that can easily be forgotten. Making a purchase without considering these factors can cause you to size incorrectly giving you an ice maker with capacity that’s either too large or too small.
One of the first things to consider when purchasing ice making equipment is to be sure you include every area of your foodservice operation that utilizes ice and what type of ice they need. You also need to calculate your need based on your peak consumption, or the busiest day part, and then add 20% onto that as a safety margin.
Tip #1: If the busiest day of the week is notably busier than your usual, you want to make your equipment selection knowing that ice storage is less expensive than ice production. Purchase an ice bin that is large enough to store excess ice that is produced during the night or the days ahead of your busiest day. This will allow you to get through that day and other busy times with enough ice on hand.
Tip #2: Serving Size Recommendations
Here’s a guide for some of the most common applications utilizing ice to help you size your ice machine.
Casual Dining: 1-1/2 to 2 lbs. per seat, daily 100 seats: 180 – 240 lbs. of ice
Bar/Lounge: 3 lbs. per seat, daily 100 seats: 360 lbs.
Salad Bar/Display: 35 lbs. per foot
Hotel: 5 lbs. per room per night 100 rooms: 600 lbs.
To calculate by glass size, beverage only:
6 oz. per 12 oz. glass 45 lbs. per 100 drinks
8 oz. per 16 oz. glass 60 lbs. per 100 drinks
12 oz. per 24 oz. cup 90 lbs. per 100 drinks
Tip #3: When we mentioned sizing your ice machine for you peak production needs, you need to consider seasonality. In many businesses, your ice needs are rarely uniform. Many businesses need more ice in summer than in winter, or on weekends, rather than weekdays. Make sure to consider seasonality into your calculation.
Tip #4: If you are replacing an existing machine, it is best not to base your next purchase solely on the size and capacity of your current ice making equipment. The age and condition of your existing machine will affect the production capability, leading you to an inaccurate estimate of your needs. If you are purchasing an ice machine for the first time, remember to make your calculation and then add 20% to address future growth.
Tip #5: Once you have your ice needs calculated it’s time to start shopping. Ice machines manufacturers provide production amounts for a 24 hour period. An ice machine with a production of 460 lbs. will make that much ice over the course of the day and night. You won’t get 460 lbs. all at one time. Additionally, these production numbers are calculated for production in an area where the ambient temperature is 70 degrees Fahrenheit and the water temperature is 50 degrees Fahrenheit. If you plan to place your ice machine in the same kitchen where you have a pizza oven, it’s likely that the room temperature is much higher than 70 degrees. Because the outside temperature is so high, you can expect a decline in ice production of up to 20% because your ice maker will need to work that much harder to product ice.
Tip #6: Beyond your ice maker and ice bin, it’s important to purchase a water filter and to make sure to change the filter every six months or less in an area with high mineral content in the water. This will help keep your ice maker operating efficiently and it will extend the life of your equipment.
There are many high quality manufactures of ice making equipment including Manitowoc Ice, Hoshizaki Ice Makers, Scotsman, Ice-O-Matic and more.
