Cube ice machines produce either full or half size ice cubes, also known as “full dice” or “half dice” cubes. Full cube ice melts slowly and cools drinks quickly because of its large surface area. It is the perfect ice for hotels and is the traditional bar or “rocks” ice, giving whiskey, scotch and cocktails visual appeal without watering them down too quickly. Half cube ice, on the other hand, packs more tightly into glasses, leaving less room for liquid, which will help increase your beverage profits. Both ice styles are versatile enough to be applied to the ice needs of restaurants, bars, hotels and hospitals.
24 hour yield and available space are the two major requirements one should consider when purchasing a cube ice machine. Generally speaking, the more ice needed, the larger the machine will be and the more space it will take up in your establishment. Sizes range from smaller ice machines that produce as little as 300 pounds per day to larger units that can produce 2,500 pounds of ice or more in a 24 hour period. Modular ice makers will require the addition of an ice storage bin or ice dispenser to become fully functional.
These cube ice makers are available with either air or water cooled condensers. Air-cooled condensers will work well for most operations, and they conserve more water and are less expensive to operate than other models. An ice machine with a water-cooled condenser should be considered if your kitchen or available space is exceptionally hot.