Key Considerations for Selecting an Restaurant Ice Machine

Here are some key points to consider when choosing an restaurant ice machine for your restaurant to help you avoid common pitfalls:

1. Production Capacity Matching: First, calculate the basic ice consumption based on the average daily cup output, leaving a 20%-30% capacity redundancy. The actual ice production of your store should be approximately 80% of the nominal value to avoid ice shortages during peak summer seasons.

2. Ice Type Compatibility: Prioritize solid cube ice, as it melts slowly and doesn't dilute drinks. Crescent-shaped ice is suitable for fast food buffets, while slab ice is only for fresh food preservation and is not recommended for beverage stores.

3. Core Configuration: Choose compressors from brands like Panasonic and Copeland, and select models with 304 stainless steel inner tanks. Prioritize models with self-cleaning and low water warning functions to suit the high humidity environment of a kitchen.

4. Installation and After-Sales Service: Air-cooled models, which do not require additional water supply, are more suitable for smaller shops. Leave 15-20 cm of space around the equipment for ventilation. Prioritize brands with nationwide warranty and local service centers.

Tianyicool is one of the excellent manufactures in commercial and industrial refrigeration field, building the its vision of being the first choice in refrigeration. For more information about restaurant ice machine, please contact us.

Email: tianyicool@vip.163.com / info@tianyicool.cn

Address: No.9, Guangzhou Road, Pingdu City, Qingdao, Shandong,China.

Website: www.chinafrigoking.com