ICE MACHINES Types of Ice
• Popular traditional style of ice due to low production costs and high liquid displacement • Large surface area lengthens melt time • Also called “Dice Ice” • Ideal for use in restaurants, bars, hotels, educational institutions or outdoor facilities Full Cube
Nugget
• Commonly known as “Sonic Ice” but is also called “pearl,” “chewblet” and “crushed” • Chewable shape absorbs drink flavor while still maintaining a decent melt time • Softer texture • Ideal for use in restaurants, healthcare facilities and educational institutions
Half Cube
Flake
• Keeps drinks cold for a long period of time with reduced beverage dilution • Small size allows for higher ice volume and liquid displacement • Ideal for use in restaurants and bars
• Light and fluffy ice with a very short melt time • Most commonly used in sno-cones • Not ideal for drinks but is capable of cooling other food items down very quickly • Great for chilled displays • Ideal for grocery stores, seafood markets, smoothie shops, sno- cone stands and healthcare facilities
Crescent Cube
• Only available from Hoshizaki • Clear ice due to the evaporator design reducing mineral content • Hard ice with longer melt time,and lower beverage dilution while keeping beverages cold longer • Ideal for use in restaurants, bars, hotels, educational institutions or outdoor facilities
Gourmet • Differs between manufacturers – can be top hat-shaped, octagonal or genuine cubes • Made for upscale applications and fit with specific drinks • Ideal for bars, restaurants and catered events
EQUIPMENT GUIDE
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