Remote cube ice machines are technically modular units, the only difference being the actual cooling unit, or condenser, is not built in to the actual ice maker. It is placed outside the building. The setup is similar to central air conditioning units, where the fan and cooling unit are outdoors. Remote condensers must be placed as close to the actual machine as possible. The greater the distance between condenser and machine, the greater the cost. Copper refrigeration lines are used to connect the condenser and machine, and copper is not cheap. Also, if the condenser is too far away from the machine, it will not be strong enough to pump the cold refrigerant to the maker.
Cube size and 24 hour yield are other important considerations when selecting a remote cube ice machine. There are both full- and half-cubes available. The main difference is that rather than being 7/8” all the way around, half-cubes are 3/8” on one side. Half-size cubes are ideal for guests that like to chew their ice. They can also increase profit margins because more half-cubes can be packed into a glass, leaving less room for the actual beverage. When calculating the amount of ice needed in a 24 hour period, restaurants should figure around one to two pounds per person, healthcare facilities will use 10 pounds per bed, and hotels should estimate around five pounds per room.