Commercial ice crushers and flakers (5)

Ice crusher versus ice flaker – how do they differ?

An ice crusher breaks down ready-made ice cubes into smaller, irregular pieces. This type of ice is commonly used in cocktails, lemonades, frozen drinks and for chilling bottles.

An ice flaker produces or prepares thin, irregular ice flakes. Flaked ice easily adapts to the shape of products and provides a large cooling surface area, which is why it is often used for displaying fish, seafood, meat and deli products.

Before purchasing, check whether the appliance in question merely crushes ice cubes or actually produces flake ice itself. These are appliances with different operating principles and applications.

Ice crushers for bars and restaurants

Crushed ice is one of the essential items of equipment in a cocktail bar. The fine pieces quickly chill the drink, fill the glass and create an attractive backdrop for fruit, herbs and other garnishes.

Crushers can be used when preparing:

• juleps and swizzles,
• tropical and tiki drinks,
• lemonades and mocktails,
• iced coffee and tea,
• frozen drinks,
• smoothies and fruit cocktails,
• granitas and cold desserts.

Manual ice crushers

A manual ice crusher is a compact solution for establishments that require small quantities of ice throughout the day. It does not require a mains connection, so it can also be used in mobile bars, during catering events or at venues with limited access to a power supply.

It is particularly suitable for:

• occasional cocktail preparation,
• small cafés and bistros,
• mobile bar stations,
• outdoor events,
• as a backup unit.

However, manual operation requires greater staff involvement and is not the best solution when dealing with a high volume of orders.

Electric catering ice crushers

An electric ice crusher speeds up ice preparation and helps maintain a smooth workflow during busy service periods. The current range includes both small bar models and professional machines designed for continuous operation and high throughput.

When choosing a model, it is worth paying attention to:

• capacity expressed in kilograms per hour,
• the machine’s power,
• tank capacity,
• suitability for continuous operation,
• the type of ice cubes it can handle,
• the size of the resulting ice fragments,
• safeguards against accidental activation,
• the machine’s dimensions and the space required on the worktop.

How do you choose the right capacity for an ice crusher?

The capacity should correspond to the number of drinks prepared during peak hours. For a small venue, a compact machine with a capacity of a dozen or so kilograms per hour may suffice. A hotel bar, club or large restaurant may require a model capable of processing a significantly larger quantity of ice.

When calculating your requirements, it is worth taking into account:

• the number of cocktails sold per hour,
• the average amount of ice per drink,
• the amount of ice required for display,
• the time required to replenish ice cubes,
• peak periods at the bar,
• the capacity of the ice maker in use.

Flake ice machines for product display

Flake ice forms a flexible cooling layer that can be spread evenly in a display cabinet or on a display stand. It adheres well to products, and its irregular structure helps to create an attractive presentation.

It can be used for displaying:

• fresh fish,
• seafood,
• meat and deli products,
• fruit and vegetables,
• bottles and tins of drinks,
• products displayed at buffets.

Ice is not a substitute for a proper refrigeration system. The temperature of the products should be controlled in accordance with their storage requirements.

Crushed ice for display and buffets

Ice produced by an ice crusher may also be used for short-term cooling of drinks or to create a decorative layer on a buffet. However, it should be borne in mind that larger and more irregular pieces may not adhere to products as closely as flake ice.

When preparing displays, care should be taken to ensure:

• the drainage of water produced during melting,
• regular replenishment of ice,
• protection of products from direct contact with contaminants,
• monitoring the temperature of the food,
• using ice made from water of suitable quality.

Compatibility with an ice cube maker

An ice crusher does not produce ice, but crushes ice cubes previously made in an ice cube maker or freezer. The efficiency of the entire setup therefore also depends on the quantity of ice cubes available and the capacity of the ice storage compartment.

Before choosing a machine, it is worth checking:

• whether the shape and size of the ice cubes are suitable for the crushing mechanism,
• whether the ice maker provides a sufficient supply of ice,
• where the supply of ice cubes will be stored,
• how the ice will be transferred to the crusher,
• whether the station allows for hygienic and safe operation.

Material and construction of the machine

In the catering industry, the durability of the housing and the parts that come into contact with ice is crucial. Models fitted with stainless steel parts are resistant to moisture and easier to keep clean.

When assessing the design, it is worth paying attention to:

• the material of the housing and the crushing mechanism,
• the stability of the appliance on the worktop,
• non-slip feet,
• easy access to the container,
• lid safety mechanism,
• the ability to remove parts for cleaning.

Safety during use

The crushing mechanism uses sharp and fast-moving parts, so do not put your hands or any tools into the working chamber. Add ice cubes in accordance with the manufacturer’s instructions, and only remove any blockages after disconnecting the appliance from the mains.

During operation, you must:

• keep the lid closed,
• not exceed the maximum capacity,
• not crush products other than those specified by the manufacturer,
• keep the cable and plug away from water,
• place the appliance on a stable surface,
• train staff in its correct operation.

Cleaning the ice crusher and ice shaver

Equipment that comes into contact with ice should be cleaned regularly, as a damp interior can encourage the build-up of deposits. The frequency of cleaning should be adjusted according to the intensity of use and the manufacturer’s recommendations.

After use, you should:

• disconnect the appliance from the mains,
• remove any remaining ice and water,
• wash removable parts in accordance with the instructions,
• wipe down the chamber and housing,
• thoroughly dry all parts,
• do not use harsh or abrasive cleaning agents.

Why choose a professional ice maker?

• it speeds up the preparation of cocktails and cold drinks,
• it ensures a consistent ice texture,
• it facilitates the organisation of a busy bar service,
• it can enhance the presentation of products and drinks,
• it is available in versions for small and large premises,
• it allows you to tailor the output to actual demand.

Choose an ice crusher or ice shaver suitable for your type of service, the required ice texture and the intensity of use. A compact model is ideal for individual cocktails, whilst a professional, high-capacity machine will streamline operations in a large bar, restaurant or hotel.