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Ice-O-Matic Dispensers

ICE-O-Matic’s ICE Only and Water and ICE Dispensers
are durable and easy to operate.

ICE-O-Matic Ice Only DispenserWorry-Free Dispensing
Direct Dispense ensures that ICE hits the glass every time and quick stop prevents overflow and waste.

Power Clean
Allows access to bin for easy cleaning without moving the ICE machine. Interlock safety switch turns off machine agitation when top-front access panel is removed.

Auto rotate
Agitates the ICE for 4 seconds every hour to provide more reliable ICE dispensing and less ICE congealing.

Additionally, a bigger sink allows more clearance for larger containers. quiet to operate, the Dispensers are ideal for hospitals, cafeterias, restaurants and offices.

ICE-O-Matic ICE ONLY Dispensers can dispense full cube, half cube and nugget ice. Hotel Dispeners


Hotel Dispensers

Hotel dispensers, are larger ice-production systems specially designed to dispense ice directly into buckets. Hotel dispensers can store up to 180 lbs of ice. Some Ice-O-Matic models are available with optional coin/token mechanism or water filler. In an average hotel or motel, operators should base their ice needs on 3lbs. of ice per room per day. However, plan on substantially more demand if guests are allowed to fill ice chests.

ICE-O-Matic Hotel Dispensers only dispense full and half cubes.



Ice Makers and Water DispensersIce Maker & Water Dispensers

Ice Maker & Water dispensers eliminate the use of levers and buttons because their uniqueinfrared sensor design that determines when to dispense ice or water. Ice Makers & Water dispensers provide a high level of sanitation since the ice is untouched as it is produced and dispensed. Open bins are no longer allowed for on-floor hospital applications, and many corporate facilities are now eliminating open bins from their break room and vending areas because of sanitation and security concerns.

Determining ice usage depends on how and where you’re using the ice. For hospitals, you should plan on using 7lbs. per patient and 2lbs. per employee per day. To be safe, you may want to add 20% to that usage to accommodate future growth or peak demand periods.