Guide
Choosing an Ice Machine for a Restaurant
How to size and site a restaurant ice machine so it still performs in February.
Size for your peak, not your average
Daily production ratings assume favourable ambient and water temperatures. A restaurant kitchen in a Gauteng summer is not those conditions, so realistic sizing includes derating and storage capacity to bridge peaks.
Ice type follows service
Cube ice suits general beverage service, half cube packs displays well, nugget suits soft-drink and healthcare-style service, and flake belongs on fresh-food displays.
Siting decides reliability
Ventilation, ambient temperature, water supply and a gravity drain with proper fall matter more to long-term reliability than brand choice.
Speak to a technician
Need help with an ice machine in Boksburg?
Tell us the brand, machine type and what the machine is doing. Contact us to check technician availability.
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