The types of professional ice can be many, but the ice in a restaurant or bar it must never be missing. Indispensable in the summer months when the heat is felt, it is actually a real ingredient that is used on the basis of its quality and aesthetic characteristics.
Types of professional ice: how many types of ice are there?
In addition to the best known full or empty cubes, we find on the market ice machines that produce
- cube full
- cube empty
- cubeto di various forms: square, round, heart, star etc… (the Dutch of Hoshizaki)
- ice flakes (literally flakes of ice, to preserve foods such as fish)
- ice scales (flakes of ice, for road haulage and industry)
- ice pebbles, or ice nuggets.
The latter are ideal for cocktails where the use of the cube is not required in the preparation, such as the mojito or the caipirinha. Right compromise between cube and granular, the ice nugget is the queen of aperitifs and after dinner.
La Bremen ice machine it is an excellent ally for bars and clubs specialized in making cocktails with this type of ice.
Is the full or empty ice cube better in catering?
Let's now deal specifically with the subject of professional ice types, seeing the characteristics and differences between the two most common types of cubes.
Il full cube is created by ice machines that work with the spray system. It weighs approx 20 grams and is used, for example, for i ice baskets in which the bottles are inserted, whiskey on the rocks o cocktail.
Il empty cube: ice finger, is a cube with one greater contact surface with the liquid, therefore considered better for maintaining the temperature of most cocktails. It generally weighs about 17 grams. It has a tendency to melt faster than the full cube but it is the most used by bartenders, both for serving drinks and in the preparation of cocktails that the customer then consumes without ice.
What if we want something really special?
In addition to the ice machines of Icematics e Brema, there are machines capable of creating cubes with particular shapes. THE special ice makers Hoshizaki they can generate ice shaped heart, star, sphere, cylinder, 120 gr cube or 240 gr elongated cube. Undoubtedly a particular choice, for an ice with an unexpected appearance, without however renouncing its primary function of cooling with minimum dilution.
Paddle or spray cubes: how are professional types of ice produced?
For shine and cooling speed the cubes generated with the paddle system are better: they are the empty ones in the center. To see how they are created take a look at the video below at minute 0:37. In some cases, the brilliance of the ice cube is attributable to either the hardness of the water or the poor cleanliness of the manufacturer.
If, however, you want save something in the purchase of the machine, we generally go to a cube that is less attractive to look at and slower in cooling: the full cube, which is generated with the spray system. See the video below at minute 0.27. The full cube tends to melt even faster and make less volume.
What about maintenance?
It is very important to do a correct maintenance of these machines because the ice is consumed by the customer and it is therefore essential that no algae are created inside the tank and that no bacteria proliferate.
On the market we find the Bremen sanitation kit, a cleaner to be used about once a month. Alternatively, the Icematic kit, detergent that contains citric acid to be used 3 or 4 times a year.
For both solutions, read the instructions carefully, as it is one important procedure for the correct maintenance of the machine and for the health of the customer.
For more information on ice makers and types of ice, read this article on our blog.