Ice cube machines – necessary equipment in gastronomy
Ice cube maker is an essential piece of equipment for bars, pubs and eateries where cold drinks are served. These devices help to transform the water into ice cubes of the desired size in a few moments, which are then used to cool drinks. Their use significantly reduces the time needed to prepare cold liquids. What are the other advantages of having an ice cube maker in your gastronomy? What should you consider when choosing this device?
The ice cube maker - the advantages of having it
As the name suggests, the main function of this device is to convert water into ice cubes. Ice cube makers available on the market allow you to produce from a dozen to several dozen kilograms of ice cubes. This is done in a much shorter time than with the freezer.
Professional ice cube makers also help in the storage of manufactured cubes. This is achieved by a special tank for the indicated capacity, with a built-in level sensor for filling the tank with frozen cubes. Thanks to this, you do not have to worry about additional storage space, which also saves space. This is important, especially when dealing with a small amount of space.
In addition, ice cube makers intended for gastronomy , allow also create cubes of the perfect size. This is achieved by a special size regulator with an easy-to-use switch. A big advantage of this type of devices is the material from which they are made, i.e. stainless steel, which makes them extremely durable, but also easy to keep clean.
How do I buy a good ice cube maker?
When choosing this type of device, first of all, take into account its dimensions and type of construction. In small venues or where chilled drinks are served occasionally, compact ice cube makers will work with success. Otherwise, it is better to choose a large stationary device. It is also worth checking if the ice cube maker allows you to adjust the size of the cubes. The speed at which the device works is also important. This parameter should be closely matched with the expected number of guests served at a given time.
