Hints and Tips


Which Ice is Right for You?


Cube Ice

There are several different variations of cube ice.
- Small Cube (7/8” x 7/8” x 3/8”)

  • Applications: Fast food​, Beverage dispensing, Blending

  • Advantages: Multi-purpose high production systems available

-Medium Cube (7/8” x 7/8” x 7/8”)

  • Applications: Restaurants, Cocktails, Hotel dispensers

  • Advantages: Multi-purpose high production systems available

-Large Cube (1¼” x 1¼” x 1¼”)

  • Bar use, upscale restaurants

  • Advantages: With six cooling sides, full cubes chill evenly, melt
    slowly and retain the full flavor of any drink.

-Gourmet Cube (1” x 1 1/8” x 1 1/4”)

  • 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.














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


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


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.



  • 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.