Understanding Ice Machine Production Estimates
Every commercial ice machine comes with a production estimate; for many operators, this is the key factor in choosing which machine to purchase. When the machine is installed in your kitchen, hotel, or breakroom, though, it may not meet the advertised production numbers. This is understandably frustrating to the new owner, who may feel as if the manufacturer has lied about how much ice the machine can produce – but is this the case?
For the most part, manufacturers list the best-case numbers for their machines, and the machines can reach those numbers under peak conditions. The problem is that restaurant kitchens and other high-volume commercial settings often don't get close to those peak conditions1. To better understand why your ice machine does or doesn't meet the maximum estimates, you should know the factors that contribute to the machine's function. We'll explain how manufacturers determine the numbers tied to their machines and what might influence the actual production of your machine.
Ice Machine Water Temperature
Water becomes ice when it drops below 32 degrees Fahrenheit – this part is obvious. However, not all water starts at the same temperature. Warm water takes longer than cold water to drop to the requisite temperature to freeze, which is likely one of the main reasons your ice machine isn't meeting ideal production numbers.
Most commercial ice machine production estimates assume incoming water is 50 degrees Fahrenheit.
Depending on where you are, the weather, and the season, this may be close to the water temperature you get, or it may be significantly lower than your operation's water temperature. Unfortunately, there isn't much you can do to affect the temperature of water entering your ice machine, or at least nothing that would be cost efficient. The only solution is to purchase a machine that can meet your icemaking needs even under less-than-ideal circumstances.
Ambient Air Temperature
The second important factor that can change the production of your ice machine is the ambient temperature of the air around it. Air-cooled ice machines, which are the most common type, utilize the surrounding air to absorb heat from the water that'll become ice. If ambient heat is high – i.e., the air is already warm – then it takes more air and more circulation to absorb the heat from the compressor. This is a particular problem in commercial foodservice establishments because there can be many other pieces of equipment near the ice machine that pump heat into the air. This leads to significantly warmer air than in ideal factory conditions and makes the ice machine produce ice slower.
Most commercial ice machine production estimates assume the air around the machine is 70 degrees Fahrenheit.
Again, in certain parts of the country and during certain times of the year, this temperature may be achieved in a commercial kitchen, but usually the temperature is much higher, resulting in less-than-peak ice production. If you can't provide these ideal operating conditions of 50-degree water and 70-degree air, how can you figure out how much ice your machine actually will give you?
AHRI-certified Measurements
The Air-conditioning, Heating, and Refrigeration Institute, or AHRI, is a trade association that tests ice machine production among many other things. They use higher temperature water and air in the ice machines and devise a number that'll be closer to that achieved in busy commercial enterprises.
AHRI-certified production estimates are tested at 70-degree-Fahrenheit water temperature and 90-degree-Fahrenheit air temperature.
While these numbers won't always match your operating conditions, they provide a helpful counterbalance to the ideal conditions listed by the manufacturers. KaTom lists the AHRI-certified ice production numbers on all pieces for which the numbers are available to help you make a more informed decision when purchasing a commercial ice machine.
Cleanliness of the Machine
The last major factor that influences how much ice your machine will produce is the cleanliness of the machine. If your ice machine is well maintained, everything will work properly and your machine will achieve production closer to its maximum output. Clogged vents, a dirty compressor, and unfiltered ice all can reduce the total output of your machine. For information on how to take proper care of your machine, consult our ice machine cleaning and maintenance guide.
Sources
- EasyIce Production Statistics. EasyIce. Accessed January 2021.
