We all know how important good quality ice is in the commercial cooking industry. From fishmongers to upscale bars, there is a multitude of areas where ice can come in handy, and having the right ice machines to produce it becomes critical if you require large volumes.
There is, however, another element to ice that doesn’t quite get the same amount of attention as quality and volume – type. There’s far more to the process than simple cubes, and in this article we’re going to delve into the differences between each type and look at when they might be best deployed. We’ll also explore commercial ice makers from Brema, and look at how these machines can produce the perfect product, no matter the style required.
Fast ice makers can produce high volumes of product much quicker than a traditional ice machine.
Fast ice versus traditional cubes
A unique market segment often requires unique technology, and a great example of this is the quick service industry. QSRs need to produce a lot of ice in a short period of time, and typically are using this to cool soft drinks and other non-alcoholic beverages, where dilution isn’t as much of an issue as it would be in a pub, bar or club. Fast ice makers can produce high volumes of product much quicker than a traditional ice machine, which allows for businesses to stay on top of consumer demand even during the busiest service periods.
Fast ice sits around the 7 gram mark and melts at a much faster rate than traditional cubes. Brema’s machines use specialised moulds to make sure that even with a smaller size and quicker melt time, peak quality and consistency is maintained at all times.
Ice pebbles and aesthetic cubes
While fast ice serves a practical purpose, it doesn’t have the versatility required by many cafes, bars and clubs. For the best in efficiency and versatility, pebble ice makers provide a complete solution. Pebbles have a few characteristics that make them ideal for cocktails, especially when blended, as they crush easily and cool the liquid rapidly, all without putting unnecessary strain on a blender like cubes might.
Of course, for certain drinks such as straight up whiskeys, cubes will always be the best options, and Brema’s 13g cube offers a few unique selling points. Firstly, the ice is designed to be slow-melting, which is critical for avoiding diluted drinks. In addition, the cubes have a striking ‘tooth’ shape that can help businesses give their beverages a point of difference.
Flakes and granules can be moulded to suit whatever shape of display looks best in a particular space.
Flakes and granules: For more than just drinks
A key point about ice that often gets ignored is that it can be used in a far more varied set of applications than just making beverages. This is where the final two types come into play – flakes and granules. These two styles are designed for fresh produce displays, with a very common example being seafood, which needs to be kept cool and look appetising at the same time. Flakes and granules achieve both of these objectives, and can also be moulded to suit whatever shape of display looks best in a particular space – which isn’t possible with traditional cubes.
Flakes or granules also provide a consistent surface area, which ensures that your produce remains cool and fresh for long periods of time – even in the hot Australian summer.
Of course, regardless of which type of ice you’re after, you’ll need a machine that can meet your exact needs. Brema’s wide range of units suit any business, and can ensure you operate efficiently by producing only the specific amount of ice that you require. Fill in the form to get in touch with us today.
