As summer approaches, foodservice operators look to commercial kitchen equipment that will help them maximise sales during their peak months of trade.
Commercial ice machines are one of the most popular items for summer, helping beverage and foodservice operators save time, money and avoid that dreaded ‘ice headache’ – running out of ice mid service.
Comcater’s National Product Manager for Brema Ice Machines shares his golden rules of ice machines, to dispel some common myths and to help you to make an informed decision on the right ice machine for your business.
Storage is as important as production
It’s a myth that production is everything, storage is just as important!
“To stay ahead of the game, it’s critical your ice machine has enough storage capacity to cope with peak periods. For instance, if your business uses 60kg in its peak period from 6pm to 11pm, purchase an ice machine with at least 60kg storage capacity. Brema Ice Machines will then produce ice to replenish its storage capacity during both peak and off-peak times, ensuring you’ve always got enough ice to cope with demand”.
Consider your climate
Air and water temperatures affect an ice machine’s ability to produce ice.
“As air and water temperatures increase, production of ice decreases. To ensure you’re getting maximum output, purchase an ice machine that is right for your climate. Consider your climate during those peak summer months when demand for ice is greater and conditions are harsher.”
Look for real value for money
“Buying the next size up may cost you extra in the short-term, but you will save much more in the long run. You’ll be safe in the knowledge that you won’t run out of ice in peak periods or hot weather, and you won’t need to purchase a second machine down the track!”
Hot Tip: Brema Ice Machines automatically go into standby when the storage compartment is full, helping you save on water and electricity.
To speak to an expert on the right ice or any type of chef equipment for your business, get in touch with Comcater today by filling in the form.
