In a business environment in a bar or restaurant, it is essential to maintain a supply of ice for your customers. Nobody wants to go to a bar and order a drink only to find that it has ran out of ice! If you are a bar owner then having an ice maker is a must. There are multiple types and sizes of ice machines available in the catering industry, and selecting one that suits your establishment is simply a matter of determining your needs.
If you have a small bar, for example, or if you don’t have a lot of space then it is possible to get a small, hidden ice cube machine that will sit under the counter. Like all ice making machines, it will need to be plumbed into the cold water supply, as well as having a good drainage system in order to get rid of all the melted ice. For this a recessed floor under the ice cube making machine is usually required for most models – this is needed to satisfy the health and safety requirements.
These machines still produce ice far quicker than a residential freezer would, and the ice will also be crystal clear due to the rapid pace at which it is frozen. Like any ice maker machine, the only maintenance that is normally required is for the filtration system to be cleaned every 6 months. This is just a case of changing the filter, which is simple enough to do.
Small under the counter machines can either use storage bins which collect the frozen ice, or they may store the ice in the main body which can be accessed via a sliding door. While not quite as quick as producing ice as a large ice cube machine would be, it will still churn out enough ice to satisfy the requirements of a small bar.
So don’t be afraid of smaller ice makers, they can still do a job when space is at a premium.
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