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Flaker Self Contained

Flake Ice

Flaked ice is the most economical to produce and ideal for rapid cooling. Fills in around foods, unlike cubes that create warm air pockets that melt your ice. Generally used in cold pans or displays where ice need to be molded to the foods. Occasionally is it used in specialty drinks and soft drinks.

ICE-O-Matic  Cube Ice


Shape- Small, hard bits of flaked ice. Chips or flakes that contain up to 20 percent liquid water.

Advantages- Preserves food for short periods. Conforms to the surface of items that it rests on. Gives customers a perception of freshness. Great for icing down seafood or chickens in your kitchen prep area.

Uses it for - Produce, Seafood, or Meat Displays, Blended Cocktails, Fishing Boats, Salad Bars, and Hospitals.

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Air-Cooled vs Water -Cooled Ice Makers

The choice of an air-cooled or water-cooled machine is an important one. The first thing to consider is the environment where your ice machine will be located. Temperature and air circulation, effects your ice machine's performance and efficiency.

An air-cooled ice maker is more affordable, and can be installed anywhere you have access to water and electricity. The down side is they use more energy, can exhaust significant amounts of heat, and are too noisy to be located close to customer service areas.

Air-cooled ice makers should not be used in a small room without air circulation. It needs to have 6” of clearance on all air intake and discharge areas. As a rule of thumb, a 10°F air temperature increase may reduce daily ice production by 10% when using an air-cooled machine. It is not recommend for small kitchens where the ice machine must be located near the cooking equipment and air temperatures are typically over 80F. The increased room temperature will melt ice in the bin quicker, requiring more ice-making capacity to replenish and fill the bin.

A water-cooled ice maker generates less heat, uses less electricity, and is quieter than air-cooled machines. Water-cooled units are more efficient than air-cooled units and great for environments where high water and ambient air temperatures would virtually shut down an air cooled machine.

The problem is that these machines are not allowed in certain areas because of the cost of the water. In most areas, water-cooled machines must be on a closedloop systems, meaning no water can be dumped down a drain. A closed loop and cooling tower may or may not be feasible in a smaller restaurant.

Generally, a water-cooled unit should only be chosen if one or more of the following conditions exists where the machine will be installed:

• Ambient air temperatures of more than 80°F
• Air contains a high level of contaminants such as grease
• A lack of air circulation

The Bottom Line

Air-cooled ice makers use the most energy—5.4 to 22.5 kWh per 100 pounds of ice—but cost
less than water-cooled models and use less water.

Water-cooled ice makers are more efficient than air-cooled units, using 4.7 to 14.2 kWh per 100
pounds of ice. The heat removed in making the ice is discharged outside the building, so air-conditioning costs are not affected.