Hints and Tips

Which Ice is Right for You?

 

Gourmet Cubes

These are shaped like a small shot glass.

  • Applications: Bar use, upscale restaurants, waitress stations.

  • Advantages: These hard, clear cubes are distinctly attractive and slow melting for use in mixed drinks and gourmet drinks for bars and upscale restaurants. The size and slow melting hardness of these cubes make them ideal for banquet service when re-icing glasses of drinking water. Their non-stick characteristic makes scooping from a bin easy.

 

Flake Ice

Small, hard bits of flaked ice.

  • Applications: Produce, seafood and meat displays, blended cocktails, salad bars, therapeutic uses in health care facilities.

  • Advantages: Scotsman dry flakes cool more quickly than other forms of ice. This cooling power is combined with very low production costs. Molds to any shape for convenient use in displays and salad bars.

 

Nugget Ice

These hard, cylindrical, randomly sized bits of ice are actually flaked ice in compacted form.

  • Application: Carbonated beverages, displaying produce, meats, fish, and poultry, ice dispensing, therapeutic needs.

  • Advantages: This versatile, slow-melting ice form helps maintain the flavor of drinks. With nuggets, the drink cools rapidly without wasteful foaming and stays cold longer. These hard bits of ice don't stick together and therefore are free flowing at all times. They make iced displays look crisper and stay fresher longer, reducing labor required to re-ice displays.

Guidelines to Sizing Ice Systems

 

Every ice system must meet individual needs. These needs vary so greatly, however, that it is impossible to chart exact ice requirements. Nevertheless, there are some basics from which to start. Add 20% to the usage indicated for growth or peak demand periods.

 

 

 

 

 

 

 

 

 

 

 

 

 

HEALTH CARE
Use 7 pounds per patient bed. Use 2 lbs. per employee.

 

LODGING
Use 3 pounds per room. (Substantially more if guests are allowed to fill ice chests.)

 

CONVENIENCE STORES / CUSTOMER SELF-SERVICE
Use 4 oz. per 12 oz. drink, 7 oz. per 20 oz. drink, 10 oz. per 32 oz. drink. For cold plates, add 50% more.

The Scotsman Ice Specialist assigned to your area will be happy to assist in your equipment selection. These trained specialists know which type of ice is best and most profitable for your specific operation. They will work in certain factors such as anticipated ice meltage, air and water temperature in your area, etc. In some instances, they may recommend the use of stacking units to assure your future ice needs due to rapid growth or expansion.

 

FOOD SERVICE

  • Restaurants - use 1.7 pounds per customer. Use 5.0 pounds per seat.

  • Cocktail Lounge - Use 3 pounds per person.

  • Fast Food - Use .9 pounds per customer or 7.4 pounds per seat. Use 2 oz. per 8-10 oz. drink, 4 oz. per 12-16 oz. drink, 6 oz. per 20 oz. drink, and 6 oz. per 32 oz. drink.

 

 

Equipment Distributors Inc.

Bayshore 

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