The Economics of Ice Machines

Running a restaurant or a similar concession is very expensive. In fact, an overwhelming majority of restaurants fail within the first year. If the businesses survive the first year, the majority often fail within five years. A myriad of reasons cause restaurants to fail so quickly.

For example, the amount of overhead often determines whether or not a business achieves long-term success. Unlike many industries, even the smallest restaurants have extremely high expenses. To successfully run a business, you need to purchase many different appliances and spend a large amount of money to pay for the energy that runs the machines.

An appliance as simple as an ice maker is often very expensive for a restaurant or a hotel. You need to pay for the water piped into the machine as well as the amount of energy needed to freeze the water and create ice. Then, you need to ensure that you keep the ice machine cold enough to maintain the appliance’s freezing temperatures.

If you have an old machine or a malfunctioning appliance, it is probably not maintaining the best possible refrigeration. As a result, the faulty system often causes your machine to run constantly, substantially increasing your electric bill. Furthermore, choosing the right type of ice maker is important.

Flake Ice

A Hoshizaki ice maker creates flake ice. Therefore, the appliance is great for businesses that serve mixed drinks or use ice in their displays. Seafood displays are especially dependent on good ice, because the chef needs to keep the seafood cold in order to prevent their creation from spoiling. Many business owners prefer the flake ice, because it is thin and has a better surface area than other types of ice.

Though the flakes melt fairly quickly, the ice rapidly refreezes again. The ice melts and contacts other ice to form new shapes but actually stays frozen for longer periods. Though independent pieces may melt quickly, the whole mass keeps itself cool for an extremely long time. If you are using ice in your displays, you need to ensure that the ice does not need refilling constantly.

Cubed Ice

Most people view cubed ice as a great addition to unblended drinks. Cubed ice is larger than other kinds of ice and has a large amount of surface area. Due to its large surface area and size, cubed ice cools a drink faster and resists melting more efficiently than other types of ice.

As a result, the drinks stay cold without getting watered down. Furthermore, you will not have to spend a large amount of money running your machine, because the customers will not require as much ice to keep their drinks cool.

Cubelets

Many people prefer smaller pieces of cubes, known as cubelets. The small ice pieces resemble their larger counterparts, but they are made of bigger ice crystals. Therefore, they are not actually one solid piece. Cubelets are easy to chew, which makes the particles a perfect choice for the healthcare sector.