1 / 3

Guide to Sizing your Ice Machine

First of all, no two businesses are alike and ice usage is rarely consistent even within the same industry. Please use this information as a guideline. You know your business better than anyone. One piece of advice is better to err on the side of caution so you will always have ice on hand...<br>

icemachineclearance
Download Presentation

Guide to Sizing your Ice Machine

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. GUIDE TO SIZING YOUR ICE MACHINE First of all, no two businesses are alike and ice usage is rarely consistent even within the same industry. Please use this information as a guideline. You know your business better than anyone. One piece of advice is better to err on the side of caution so you will always have ice on hand. You should determine your ice production requirements based upon your peak needs. For example, a restaurant may have greater needs Thursday through Saturday evening during dinner, while a convenience store may have consistent requirements during rush hour Monday through Friday and more moderate needs on Saturday and Sunday. ICE USAGE CHART ICE USAGE CHART (This is a guide only. Your actual usage may vary.) (This is a guide only. Your actual usage may vary.) Type of Operation Type of Operation Approximate Ice Usage Per Day Food Service Food Service Restaurant: Restaurant: 1.5 lbs. per person served Cocktail Bar: Cocktail Bar: 3 lbs per seat Salad Bar: Salad Bar: 35 lbs. per cubic foot Water Glass: Water Glass: 4 oz. per 10 oz. water glass Fast Service: Service: Fast Food/ Food/ Self Self 5 oz. per 7-10 oz. drink 8oz. per 12-16 oz. drink 12oz. per 18-24 oz. drink

  2. Bar: Bar: 3-5 lbs per seat Lodging Lodging Guest Ice: Guest Ice: 5 lbs. per room Restaurant: Restaurant: 1.5 lbs. per person served Cocktail Bar: Cocktail Bar: 3 lbs. per seat Catering Catering service: service: / / Room Room 1.5 lbs. per person Health Care Health Care Hospital Patient: Hospital Patient: 10 lbs. per bed Nursing Home Patient: Nursing Home Patient: 6 lbs. per bed Cafeteria: Cafeteria: 1.5 lbs. per person Supermarket/ Supermarket/ Convenience Store: Convenience Store: serve: 6 oz. per 12 oz. drink Beverage Self Beverage Self- -serve: 10 oz. per 20 oz. drink 16 oz. per 32 oz. drink Product Product Packing: Packing: Display/ Display/ 35 lbs. per cubic foot take 50% of your daily usage & ad it to you daily total(e.g. 200 lbs. per day + 100 lbs. for Cold Plate Display= 300 lbs. daliy requirement) Cold Plate Display: Cold Plate Display: No of bags sold daily × lbs. per bag( e.g. 6 five- pound bags sold daily: 6 × 5 lbs. = 30 lbs.) Packed Bagged Ice: Packed Bagged Ice: Schools Schools Cafeteria: Cafeteria: 1.5 lbs. per student

  3. SALAD BAR / PRODUCT DISPLAY / ICE PACKING Usage Calculation Ice usage for packing or for a product display, such as for a salad bar or fresh fish display case, is calculated by cubic feet needed during a 24-hour period. This would be length of the display multiplied by the width of the display multiplied by the depth of the ice pack (L x W x D). Note that since ice depth is often less than 12 inches, depth in inches will need to be converted to feet by dividing by 12 (e.g. ice pack depth of 6 inches is 6 divided by 12 = 0.5 ft.). DAILY USAGE CALCULATION Calculate your daily usage based upon your operation and each type of usage: For example, a restaurant has 100 table seats each with 4 guests per day, a bar with 15 seats, and a salad bar 8 ft. by 3 ft with ice pack depth of 6 inches. 100 table seats x 4 guests = 400 meals x 1.5 = 600 lbs. ice. 15 bar seats x 3 = 30 lbs. ice. Salad bar 8 ft. x 3 ft. x 0.5 ft = 12 cubic feet x 35 lbs = 420 lbs. ice. Average Usage/Production Requirement Example: Daily Usage Daily Usage Monday: 400 lbs. Monday: Tuesday: Tuesday: 300 lbs. Wednesday: Wednesday: 300 lbs. Thusday: Thusday: 600 lbs. friday: 700 lbs. friday: Saturday: Saturday: 800 lbs. Sunday: 400 lbs. Sunday: Weekly Total: Weekly Total: 3500 lbs. Weekly Usage: 3500 lbs. 3500 lbs. / 7 days = 500 lbs. average daily usage + 20% (100 lbs) extra as suggested = 600 lbs Average Daily Production Requirement in this example. (Your needs and usage will vary.)

More Related