Which Ice Maker Should I Choose, Slice Ice or Block Ice?

In the fields of catering, supermarkets, industry, etc., ice makers are widely used, but the application scenarios of flake ice and block ice are often confusing. As a core equipment, the type of ice produced by an ice maker directly affects its performance. This article will analyze the applicable scenarios of two types of ice based on their functional characteristics to help you make a reasonable choice.

Ice flakes are directly evaporated by an ice maker, forming thin sheets with a large contact area, fast cooling rate, and low tendency to clump. This type of ice is commonly used in seafood preservation, supermarket displays, and medical cold compress scenarios. For example, covering fish with ice sheets in the fresh food area of supermarkets can quickly lock in fresh food and reduce water loss; When coffee shops mix cold drinks, the ice melts slowly, which can maintain a stable taste of the drink.

Ice cubes are made by salt water or directly frozen into shape, with high hardness and long storage time, suitable for scenarios that require a large amount of ice. For long-distance transportation after fishing, ice blocks can be stacked and filled in refrigerated compartments to reduce space waste; Adding ice cubes to concrete mixing can accurately control the material temperature and avoid cracking.

Whether it is the flexible application of flake ice or the persistent storage of block ice, the technological iteration of ice makers can meet diverse needs. Matching ice types based on industry characteristics is necessary to maximize the value of equipment.