Available in a number of sizes for countertops or as stand-alone equipment, ice machines produce different ice products including cubes of different sizes and configurations as well as flaked, crushed, or nugget ice.  Some machines sit on top of the soda dispensers and feed ice directly into their ice storage bins.  Typically used in self-serve situations, such unit eliminate the labor needed to fill bins manually while guaranteeing that customers have ice available to them during service periods.  Larger ice-production systems include specially designed dispensers that load ice directly into buckets and carts.  Nugget ice is an increasing popular option since more consumers say they prefer it, and it can provide bottom-line benefits because it is slower to melt than flaked varieties and also uses less water and electricity than cubed ice.

Operators can choose air, water or remote air-cooled condensing units.  Appropriate configuration greatly helps control energy costs.  Air-cooled condensers, requiring no additional water for cooling functions, operate best in environments where ambient air temperatures do not exceed 80’F.  In Hotter environments, operators may install remote air-cooled condensers on a roof, simplifying cleaning, and maintenance requirements and reducing demands on air-conditioning systems.  When rooftop units are not an option and temperatures exceed 80’F, operators can employ self-contained water-cooled condensers.  However, these require separate plumbing connections and can cost more to operate in water and drainage fees.

Most ice makers can be serviced from the front for easier maintenance and some have “stay-open” doors or bin lids that slide out of the way for easy access to their contents.  Seamless design in bins ensures ease of product removal and cleaning.  Many bins include ice scoop holders, a centrally located ice “drop zone” to fill bins efficiently, and the thermostats or infrared sensors to indicate storage conditions.