General HVAC and Refrigeration
Regular, Dice, Half Dice, Chunk, Flake?
Should I buy or lease?
Air cooled water cooled or remote?
How often should I clean my machine?
do we feature
What do I need to know about installation?
There are different shapes of ice for different uses, we have them all! The most popular size for bars and restaurants is the “half dice” cube – the one on the right in this illustration. Versatile half dice cubes make a beverage look fuller with less product and can often substitute for flaked or crushed ice. Regular (left) is 1 1/8” x 1 1/8” x 7/8”. Dice (middle) is 7/8” x 7/8” x 7/8” and half dice (right) is 3/8” x 7/8” x 7/8”.
If your business in located in the greater Buffalo/Niagara area, you should strongly consider leasing your ice machine from Chem-Mark/Reite-Way. We have a variety of solutions to you ice machine needs. As an ongoing lease customer, we handle all the service and maintenance on your machine
Air cooled machines use less water in the ice making process and are therefore less expensive to operate. Normally, these machines need to be located somewhere other than in a hot kitchen…and they need good ventilation to operate efficiently.
Water cooled machines are great for use in warm rooms, like commercial kitchens. You still want to locate your machine as far away from stoves and ovens as possible, but if available space is limited and you need it to be in the kitchen, a water cooled ice maker is often the best solution. Since these models use water to make the ice AND to cool the condenser.
In very hot kitchens where the demand for ice is high, often a remote condenser model is needed. It takes the job of cooling the compressor right out of the kitchen and puts it in another area, usually on the rooftop, making it easier for your air conditioning unit to do its job as well.
As often as it needs
cleaning! Seriously though, a good rule of thumb is that four times a year is
usually about right; But depending upon the environment, it may need more
frequent cleaning or twice a year might be enough. We sell
3 Reasons to Choose
1. There is no need to hide
2. Your customer is looking
for peace and quiet when he or she dines out. We can help you remove nearly
75% of the noise and heat at the point of ice making. Check out
3. Reduce labor costs and
promote food safety with a
We recommend a good inline
filtering system that’s been designed to work properly with your kind of
water and your brand of machine, we sell the
Be sure components will fit through doorways, down halls, and into the installation space. Once installed, most ice machines must have at least 5” to 8” of clearance above, behind, and on both sides. To double daily ice production without using additional floor space, contact your ice machine specialist for information about “stack-on” capability.
Locate the ice machine in an area where the ambient air temperature stays between 35°F and 110°F.
Electrical and plumbing connections must be within 6’ of the ice machine. Connections must meet local, state and national codes.
Ice machine must be connected to cold water supply.
Water temperature: minimum 33°F, maximum 90°F.
Ice making water pressure: minimum 20 psi, maximum 80 psi.
Condenser water pressure (water cooled models): minimum 20 psi, maximum 150 psi. Use separate drain lines for ice machine and storage bin Ice machine drain
Last revised: 4/19/2004 12:24 PM