Sizing Guide
General Rule: 2.5 lbs of ice per customer per day
Type of Facility
Average Ice Usage per Customer per Day
Restaurants
2 lbs
School and University Cafeterias
1.5 lbs
Hospital Cafeterias
1 lb per person and 10 lbs per bed
Bars and Cocktail Lounges
3 lbs
Hotels
5 lbs
Maintenance Tips
• Water accounts for 80% of ice machine failures • Schedule preventative maintenance appointments at least twice per year, more if rapid mineral scale buildup is present • Preventative maintenance steps: » De-scale the water system » Sanitize the water system and storage area » Clean the air filter and condenser (greasy and dusty environments require more frequent air filter cleaning)
• To clean dirt from coil fins: » Switch the unit off » Spray on coil cleaner » Rinse thoroughly • Straighten fins with a fine comb
Accessories and Options* • Ice Bin – Most bins fit multiple ice machine applications • Drain Pump Assembly – Removes drain water from icemaker in areas without direct drainage access
• Tamper Proof Kit – Ideal for correctional facilities or other institutions requiring security *May vary by manufacturer
EQUIPMENT GUIDE
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