Choosing a Self-contained or Operator-loaded Ice Dispenser
From bars and cafeterias to gyms and healthcare facilities, ice dispensers are a crucial component in hospitality businesses with beverage stations. It's important to invest in an ice machine and dispenser that are capable of meeting the demands of your establishment, produce the amount of ice your customers require on a daily basis, and fit into your operation's existing workflows and layout. Commercial ice dispensers are divided into two main categories: self-contained and operator-loaded.
Self-contained ice dispensers combine ice makers and storage bins in one compact footprint, providing office buildings, hospitals, and other businesses with an all-in-one solution for dispensing ice at beverage stations. These are often compact countertop models that dispense nugget ice, a popular choice for soft drinks and other beverages because it is soft and chewable. However, floor models with larger production estimates are also available.
The economical alternative to self-contained dispensers, operator-loaded ice dispensers must be filled manually by staff. Often installed at self-serve beverage stations, these units don't make as much noise as self-contained configurations and require less maintenance. However, employees must regularly refill them during operating hours to ensure they don't run out of ice.
Differences Between Self-contained and Operator-loaded Ice Dispensers
Much of the choice between self-contained and operator-loaded units comes down to placement and business type. Self-contained ice dispensers are ideal for operations that have limited space or simply don't need to supply a high volume of beverages each day. Since many self-contained ice dispensers also provide water, these units are an easy way for hotels, office buildings, healthcare facilities, and other businesses to ensure visitors have access to ice and water.
Operator-loaded ice dispensers, on the other hand, are most often installed to meet the needs of customers serving themselves at fountain beverage stations in restaurants and diners. They're a favorite among foodservice establishments that already have a high-volume ice maker in a remote area that they use to fill the operator-loaded unit, although transporting ice can become difficult during peak periods. In particularly high-volume restaurants, a self-contained ice dispenser may also be used as a supplemental unit to accompany an existing operator-loaded dispenser.
Operator-loaded Ice Dispenser Best Practices
When using an operator-loaded ice dispenser in your operation, which requires employees to routinely carry ice from an ice maker to the dispenser, there are some operational hazards to be aware of.
- When packed with ice, some buckets used to fill manual-load ice dispensers become too heavy to lift, causing ice to spill during transportation or pouring. If stored with other pieces of equipment that aren't intended for ice contact, these buckets can become unsanitary; to avoid this problem, ice totes that don't nest and can't be overfilled are necessary accessories when using operator-loaded units.
- Contamination may also occur if an open container is carried through a public area, which is why lidded ice buckets are ideal. Additionally, the top of operator-loaded units should always be covered because dust can build up in this area.
- When filling ice manually, protocols must be in place to ensure the safety of customers and employees. There should always be a designated ice scoop near the ice maker's access point in a sanitary location; scoops must never be left in the bin, and should be the only tool used to scoop ice from the bin.
- Puddles form if ice is dropped during manual-load transportation and not quickly cleaned up, creating a safety hazard for employees and guests.
The Versatility of Self-contained Ice Dispensers
Self-contained ice dispensers are relatively simple to install and maintain. Unlike modular units, self-contained ice machines don't require a storage bin for operation. They can produce a few hundred pounds of ice while requiring only minimal space, and are available in larger floor models or compact countertop units. Although nugget ice is a popular ice style, self-contained ice dispensers may also produce flakes and cubes, making them suitable for a variety of applications. They require less labor than operator-loaded units, but they have a higher upfront cost.
Maintaining Your Ice Dispenser
When it comes to self-contained and operator-loaded ice dispensers, their respective configurations don't change the fact that both must be cleaned on a regular basis. The biggest difference lies in the labor required for cleaning. Because self-contained units contain complex systems, they require more labor than operator-loaded ice dispensers. Cleaning and sanitizing is a crucial part of operating any ice dispenser, since even the best units perform poorly if they aren't maintained properly. If you experience any of the following problems, it's time to clean your self-contained dispenser:
- Consistently low ice capacity
- Producing incomplete or shallow cubes
- Ice has an unpleasant odor
- Appearance of soft or opaque ice
- Unit doesn't cycle into harvest mode
- Ice doesn't release or harvests slowly
Ice is defined as a food by the FDA, so it must be handled with the same care and sanitation as other food products. Regularly cleaning ice dispensers prevents costly repairs and maintains the level of sanitation expected in a foodservice establishment. For ideal operation, self-contained and operator-loaded ice machines should be cleaned at least once every six months. Because manually loaded units don't produce their own ice, they're not as vulnerable to the development of lime, scale, and mineral deposits as self-contained ice dispensers. Self-contained units must be sanitized regularly to inhibit algae and slime growth.
Ice Dispensers and Drains
Like other commercial ice machines, self-contained dispensers require large amounts of water for operation. Even though manual-load dispensers don't produce their own ice, they still need a place for the excess water to go when ice inevitably melts. Different drain systems are available to handle this water:
- Standpipe drains extend from floors or walls and run into the air, accepting water from an access point, then depositing it in the drainage system. However, they don't accept as much water as floor drains, so this configuration isn't optimal for high-volume, freestanding, or undercounter ice dispensers. If the standpipe is too small or short for your ice machine, it will overflow and lead to costly water damage; if the standpipe is too tall, you'll have to elevate the machine or install a drain pump. Because most manually loaded and self-contained units rest on countertops, standpipes are often the best drain configuration for these ice dispensers.
- Wall drains run vertically through walls and work best with most operator-loaded and countertop self-contained ice dispensers. Water enters the wall drain and flows outdoors or into another access point. A P-trap must be installed if the wall drain is connected to the sewage line, and an air gap is required between the access point and the ice machine drain.
