Determining Capacity Requirements
When determining the capacity requirements of the ice machine for your bar, there are a variety of factors you must account for. You must attempt to estimate demand accurately based on projections or if you are replacing an existing ice machine, you must look at your previous use. If you are replacing an existing unit in a bar, consider whether or not the existing machine was keeping up with demand and if you ever ran short of ice during peak times. The first step in determining your ice machine capacity needs is choosing the type of ice you will be using. For a bar, these choices generally include classic cubes, gourmet ice, and contour ice. The next step is to make a list of all the places where ice is required; think about the back bar, server stations, et cetera. The third step is to figure out when you will be needing the most ice and account for this in your estimates. Your bar’s peak times will depend on its location and design. Finally, use an ice machine usage chart to determine your approximate daily ice needs. If you are opening a new bar and not just replacing an existing machine, it may be wise to allow for growth in your business by adding 10-20% to your ice machine usage estimate.
Ice Machine Cooling Methods
Ice machines have two available methods for keeping the ice frozen once made. The location, set up, and existing or planned HVAC systems of your bar will determine which method is right for you. Air-cooled ice machines use insulation only to keep the ice in the storage bin frozen. What this means is that they are largely influenced by the ambient temperature of the room or area they are in. If your bar is well air-conditioned and a steady temperature is maintained, an air-cooled machine will work quite well and save you money compared to a water-cooled unit. However, if your bar is going to be outside on a beach in a warm climate, an air-cooled machine will have to work harder to produce ice and will most likely waste a lot of water do to melting. The other element to consider is that air-cooled units produce more heat than a water-cooled machine. If you plan to have your ice machine in use at an outdoor bar in a warm climate, a water-cooled machine is a better option than air-cooled. While more expensive, water-cooled ice machines are much more efficient than air-cooled machines because they utilize a cold water based cooling system to maintain the temperature of the ice machine and storage bin. This leads to less ice melting and more effective production of ice. Finally, it is important to consider all factors when selecting a cooling method and remember to think about the costs of water in your area and how this will affect your ice production costs. An ice machine is one of the most important pieces of bar equipment for your operation and must be selected carefully.
Jesse Starr is a contributing writer for FoodServiceWarehouse.com. He writes about restaurant supplies and equipment, pizza supplies and how to choose the best pizza equipment.
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