A Guide to Restaurant and Bar Ice Makers in Chicago
Choosing a restaurant or bar ice maker for your Chicago business is not always easy. You have to consider how much ice you need each day, the type of ice cubes you need, and the amount of space available. You also need to consider the installation requirements, maintenance, and cleaning. This comprehensive guide will help you answer any questions about choosing the best commercial bar ice maker.
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What Kind of Ice Machine Do I Need for My Bar or Restaurant?
Ice machines come in all shapes and sizes to fit virtually any bar or restaurant. Smaller restaurants with limited staff may want an ice dispenser. Many sports bars and family restaurants in Chicago need a high volume ice maker. Choosing the right restaurant or bar ice maker for your business will ensure that all of your customers’ ice needs are taken care of.
Full-Service Restaurants
Full service restaurants typically need a larger ice maker to accommodate their ice needs. Larger, modular-style ice makers produce plenty of ice, but they also require an ice bin to store the ice. These machines offer versatility when it comes to ice production and storage capacity. We have restaurant and bar ice machines that range from 500-3000 lbs of ice a day.
Learn More About the Different Types of Restaurant Ice Machines
Quick Service Restaurants
Commercial ice dispensers are great for quick-service restaurants and fast-casual dine-ins. Customers can grab the ice they need for their drinks without help. Best of all, ice dispensers are hygienic because they don’t require a scoop to grab ice. These machines come with, or without an ice machine attached.
Bars and Cocktail LoungesMany bars and cocktail lounges are working with limited space. An undercounter ice machine helps bartenders have access to ice without getting in the way. Undercounter ice makers measure under 41” tall to fit under bar tops and countertops. Employees can retrieve ice without assistance, so they can serve drinks fast.
How Do I Select the Right Type of Ice Cube?
The right type pf ice cube can really elevate a drink. Ice cubes are not just for show. They can also save you money in spills or keep delicate drinks cold without watering them down. The right type of ice will keep drinks cold and customers happy.
What Size Commercial Bar Ice Maker Do I Need?
Sizing the right commercial bar ice maker for your business means finding out how much ice your business runs through in a day. That includes all the ice your customers use and ice you use in other stations, as well. If you use ice for food prep, beer tubs, or wait stations, it should all account for your total ice usage. Our handy Ice Machine Estimator is here to help you estimate your daily ice needs. To correctly size your restaurant or bar ice machine, you should consider these areas:
Daily Ice Usage
The first step in finding your daily ice usage involves estimating how much ice your business uses in a day. You not only need to account for all the ice your customers use for drinks, but also the ice you use for food prep, bar setup, wait stations, or beer tubs. Commercial ice machines produce ice in small batches throughout the day. A 600 lb ice machine will take a full 24 hours to produce 600 lbs. of ice.
What Type of Ice Machine Condenser Do I Need for My Restaurant?
Your restaurant or bar ice machine’s condenser is a vital component that allows it to make a batch of ice. When a condenser is overly hot, it will take longer to cool refrigerant – which means less ice for your business. Condensers come with a cooling system to assist in cooling refrigerant and preventing them from overheating. Restaurant ice machines come with three common types of ice machine condenser cooling systems.
Air Cooled Ice Machines
Air cooled condensers use the surrounding air to help cool refrigerant and push heat away from your restaurant ice machine. This process uses a fan that blows cool air over the condenser coils. These systems need plenty of space for hot air to escape into the environment. Without proper ventilation, the heat will linger around the machine and lower your ice production rate. These are the most common cooling systems you'll find in Chicago bars and restaurants because they are simple and cost-effective.
View Our Air Cooled Ice Machines
What Do I Need to Install a Restaurant or Bar Ice Maker?
To get your bar or restaurant ice machine to work, you need to provide the proper installation requirements. Ice machines need electricity, water, drainage, and space to run. We’ve provided a pre-installation checklist that explains the requirements restaurant ice makers need to run. Ice machines have four major installation needs:
Drainage
Most commercial kitchens and bars use a floor drain to flush away unused water from their restaurant ice machine. This is not the only type of drainage setup. Other models, like countertop ice machines, have different drainage setups. All ice machines, regardless of style, need an air gap. The air gap exists between the ice bin drain and your business’s drain. Your Chicago health code determines the distance of the air gap.
Electrical
Restaurant or bar ice makers come in two voltages, 115v and 220v. Smaller ice machines that produce less than 800 lbs of ice typically run on 115v. Many commercial ice machines that produce more than 800 lbs of ice a day require a 220v. The amperage requirements of ice machines also differ from model to model. You need to provide an outlet that is able to deliver your ice machine’s power requirements. If you don’t have one, you’ll need to call a plumber to install one.
Water
A restaurant ice machine needs water if it’s going to produce a batch of ice. Different models require different flow rates to deliver the amount of ice they are designed to produce. Commercial ice machines generally require between 3-5 gallons a minute, depending on the model. Your businesses water line with a dedicated shut-off valve to deliver the correct flow rate to the machine. If not, ice cubes will come out small and malformed. A plumber may have to install the water line if you don’t already have one.
Space
Air cooled ice machines require space, so hot air can move away from the ice maker and into the surrounding environment. When heat gets trapped behind the ice machine, it will circulate back through your restaurant ice maker and overheat the system. When ice machines heat up, their ice production rate drops. Over time, ice machines that are exposed to heat for a long time will break down and require expensive repairs. You need to provide a minimum of 1 ft of space on all sides of the ice machine, including the ceiling.
We’ve serviced ice machines across Chicago and we know exactly how to keep your ice machine running smoothly. Our pre-installation checklist shows you what you need to provide to install a commercial bar ice maker in your business. If you have a challenging environment, give us a call and we’ll help you find a solution.
Restaurant Ice Machine Cleaning and Sanitation
Ice machine cleaning and sanitizing is necessary to prevent the growth of mold and slime in your restaurant ice maker. A professional ice machine cleaning service can also remove scale from vital ice machine parts. Mold and slime can lead to a damaging health violation, while scale buildup can damage your ice maker, requiring expensive repairs.
Regular Cleanings
Regular cleaning helps to keep the outside of your ice machine free of contaminants. Even if there are no contaminants in your ice supply, users who handle the ice can accidentally contaminate the ice if they have dirt on their hands. Mold and slime will also grow faster in a dirty environment since they feed off particles in the air and on the ice machine’s surface.
Mold and Slime
Mold and slime love to grow in damp, dark places – like your ice machine. They feed off of organic particles in the air, like grease and yeast. Chicago pizzerias are particularly susceptible to mold and slime growth. A health inspector will write a violation is they see excessive mold growth in your restaurant ice machine.
Don't Forget About Ice Bin Cleaning
Since mold and slime like dark, damp places, you need to pay extra attention to your ice bin. Since this is where you store your ice, there is a chance mold or slime can fall into the ice supply and transfer to someone’s drink. While not dangerous, there is the chance you could receive a bad review.
What Are the Factors That Affect My Restaurant or Bar Ice Maker Production?
Some common environmental factors in bars and restaurants can lower your restaurant ice machine’s production rate. These factors will overwork the system and eventually lead to expensive repairs. Here are the factors you should look out for:
Air Temperatures
Installing an air cooled commercial ice machine in a hot, busy kitchen can lead to many problems. Air cooled ice machines work best in 70-degree air temperatures – which is very hard to maintain in a kitchen! The higher the temperature, the less ice your machine will produce. Look to install your restaurant ice machine in a temperature-controlled room away from the kitchen or cooking appliances.
Ventilation
Air cooled ice machines also need plenty of ventilation to work properly. Many Chicago bars and restaurants work with limited space. Still, you want to make room for your restaurant ice machine. Also, don’t store boxes of other debris on your restaurant ice maker. Food containers can block vents and recirculate air. Eventually, hot air reenters the ice machine, causing it to overheat.
Water Temperatures
When hot water enters your restaurant ice machine, it takes longer to freeze a batch of ice. Hot water overworks the machine where it will be slow making ice. Kitchen dishwashers on the same water line as your ice maker can also push hot water toward the machine. This is a common cause of hot water migration. Ideally, the water temperature should stay around 50 degrees Fahrenheit.
Water Condition
Chicago’s municipal water supply is some of the clearest in the world, but rural areas outside of the vity can have more difficult water environments. You should test your water to see if it has high mineral content and sediment that can harm your ice machine. Hard water with high mineral content can lead to scale, which blocks water filters and cling to vital ice machine components.
Cleanliness
A dirty ice machine can also affect how well your restaurant ice machine works. Kitchens have a lot of grease and yeast in the air. These particles enter the machine and stick to vital ice machine parts. When parts are covered in dirt, overheats and puts a strain on the refrigeration system. Dirty restaurant ice machines wear out faster and lead to expensive repairs. You should look to get professional ice machine cleaning at least twice a year.
How Much Does an Ice Machine Cost?
Depending on the size of your Chicago bar or restaurant, a commercial bar ice maker can cost between $1,500 to over $10,000. Modular or stackable ice machines will also require an ice storage bin or dispenser to store the ice. Properly caring for the machine includes a host of hidden costs. Here are the most common:
Maintenance
Restaurant ice machines require preventive maintenance to continue to run smoothly. Preventive maintenance keeps the internal parts of your ice machine in working order. Technicians can also identify potential problems before they turn into expensive repairs. Manufacturers suggest 2 preventive maintenance visits a year. Ice machine maintenance costs around $300 per visit.
Water Filters
Water filters prevent unwanted particles and sediment from entering your restaurant ice machine. Filters need to be replaced around every six months. Clogged filters can reduce your water flow rate and lead to smaller, malformed ice cubes. Ice machine water filter prices range between $15-$100 depending on the brand. Ice machines in a challenging water environment may require additional water filtration in addition to a standard sediment filter.
Breakdowns
Repairs on a restaurant ice machine can run between a few hundred dollars or as high as a few thousand. It all depends on how severe the issue os. Here are a few examples of common ice machine repairs and their estimated costs:
- Hot Gas Valve Replacement - $600
- Expansion Valve - $600
- Compressor Repair - $1500
- Evaporator Repair - $2500
If it’s a long repair, your ice machine won’t be producing ice. You’ll have to buy ice retail or from a delivery service.
Our All-Inclusive Restaurant or Bar Ice Maker Program Is the Way to Go
Our commercial ice equipment program is more than just an ice machine lease. We include 2 preventive maintenance and cleaning visits in all of our restaurant ice maker leases. We also maintain 24-hour customer support so we can help with any ice maker problems that occur. No need to juggle cleaning appointments! We’ll call you when your machine is due for its next service! If your ice machine is down for a long repair, we’ll even supply your backup ice.
Choosing a restaurant or bar ice maker is harder than it seems, but our Ice Machine Experts are here to help! We have years of experience sizing ice machines for restaurants across the country.
Our team of Ice Machine Experts is ready to help you choose the perfect bar ice maker for your business.
