The Best Ice Machines for Your Bar Business: A Buyer’s Guide

More than just expertly pouring and presenting cocktails and other drinks to your devoted customers are necessary for the bartending profession. In order to help your customers unwind and relax, especially after a long day at work, you should be able to sell chilled drinks that do both. Unfortunately, maintaining the cold is not always simple, but with a superb ice machine, you won’t have to be concerned about your company getting too chilly. The importance of ice in any cocktail or beverage cannot be overstated; as a result, both the mix of liquids and ice need specific consideration. Make sure you have plenty of it and that it doesn’t run out when you need it most because it is one element that goes into every cocktail and drink mix. For this purpose, you will need ball ice maker and CBFI have the machine for this purpose for your ease.

Let’s start by defining the various types of ice and their optimal applications. The ideal ice for any mixed drinks is often cube ice. It works well for shaking, stirring, “on the rocks” beverages, as well as with juices and sodas. Cube ice water down beverages without losing their flavor too much because of its bigger, thicker surface area, which melts more slowly and produces less dilution. The second type of ice that is frequently used in the bar industry is cracked ice, which works well in frozen drinks like margaritas and daiquiris since it won’t clog blender blades and create a fantastic consistency. Shaved ice, which comes in a third variety and is frequently found in soda fountains, is perfect for making frozen drinks like blended cocktails and iced coffee.

Now that you are familiar with the different types of ice, it is time to talk about the advantages of purchasing the best ice maker for your bar operation. Commercial ice makers are devices that continuously manufacture and store ice for commercial kitchens. Due to its built-in water source and freezing tray, it can swiftly produce large amounts of ice to handle high client demand and busy periods.

To get the most out of your ice makers, they must be able to create high-quality ice, and in order to do so, you must be sure to perform routine cleaning and water filtration in order to preserve the consistency and flavor of your drinks. The ice you manufacture, whether you use whole cubes or nuggets, is crucial to preventing the serving of diluted drinks that will cause you to lose consumers faster than you can say “on ice.” Of course, the type of ice you require for your firm would be your first concern. The next step is to choose which type of cooling system is ideal for your company: air cooling, water cooling, or remote cooling. The cheapest, easiest to install machines are those that employ air cooling because it uses less energy and water.

Remote-cooled machines, on the other hand, are air-cooled condensers placed in a remote area and are best used for groceries and supermarkets as well as other noise-sensitive establishments. Remote-cooled machines are not affected by ambient air temperature, use less electricity, and operate more quietly.

Last but not least, you should think about how much ice you actually need on any particular day. Producing more ice than you actually need might be a huge waste of time and resources. You’ll need to learn to estimate the yield, or the volume of ice you need to make each day, since the amount of ice needed by each bar business varies. It is advised that you get a ball ice maker or a flake ice machine to better meet your demands because the average bar uses 1.5 pounds to 12 ounces of ice per day.

You must factor in the number of customers you serve each day, the many uses you give the ice, and the type of ice required for each drink or beverage when calculating your daily ice needs. Additionally, consider the volume of customers during busy times, the position of the machine, and the surrounding circumstances in which it operates.