As the most used items in your kitchen, cutlery needs to withstand the stresses of daily use. For this reason, you need to pick a set that is made from strong material like stainless steel.

Stainless steel cutlery is stain and rust-resistant. This is because its composition contains both chromium and nickel. These materials form a thin, invisible layer on the surface of the steel and protect it from a wide range of corrosion media. They not only strengthen your cutlery set but also protects it from discolouring and is the reason why stainless steel has such a long life-cycle.

For these reasons, stainless steel cutlery is the best option for regular use and the perfect choice for hospitality, catering and domestic use. If you invest in a quality stainless steel cutlery set, you will enjoy a range of durable items with an exceptionally long life cycle.

What You Will Find In Our Cutlery Collections

Though not necessarily needed for informal dining occasions, a complete stainless steel cutlery range is a fantastic investment for your hospitality future. This is because these sets generally contain everything you need to serve any dish from the exotic to the mundane. Below we describe and discuss the uses and appearance of these items so that you are fully equipped for any dining occasions and we’ll even show you how to set a formal dinner table in just a few steps.

How To Set A Table For A Formal Dinner

Table Fork

The table fork is your standard item of cutlery used to eat the main course. It measures at about 180mm in length and paired with the table knife or steak knife. They come in a variety of sizes such as the larger continental-style fork used for more formal settings.

Table Knife

This item of cutlery features a single cutting edge and a blunt end. They are your most typical knives found at the dinner table and are of moderate sharpness only because they are designed to cut through cooked and prepared food.

Dessert Fork

Not to be confused with the cake or pastry fork, the dessert fork measures at about 150 to 180mm and is slightly narrower than a table fork. Its specialised design features a left tine (prong) that is wider than the rest in order to provide more leverage in cutting firm desserts.

Dessert Knife

These knives are used during the dessert course and are typically smaller than a dinner knife coming in at about 200mm. Their unique feature is a narrow blade with a rounded or pointed tip. The round tip variety allows you to section soft deserts while the pointed tip style is better equipped for cutting through hard desserts.

Soup Spoon

The soup spoon is similar in size and shape as a tablespoon but the bowl is a little smaller and slightly tapers towards the tip. It also generally has a smaller handle than a tablespoon.

Pastry Fork

The pastry fork or cake fork is slightly shorter than the dessert fork, measuring in at about 130mm. Its specialised design features a notched left tine (prong) to provide extra leverage in cutting.

Dessert Spoon

The dessert spoon lies midway in length between the tablespoon and teaspoon at about 177mm long. It features an oval shape that holds just about two teaspoons of food. You will commonly find the dessert spoon in both formal and informal dining spaces.

Butter Knife

Butter knives feature a round point that prevents diners from tearing their bread when they spread butter. In very formal dining settings, a master butter knife is used to section and serve individual pats of butter to guests who then use their own butter knives for spreading.

Fish Knife

The fish knife features a specialised shape designed for eating fish. It has a wide 225mm long blade with a dull edge and a tip made with a notched point. This point is used to separate the skeleton from the body and easily lift the bones onto your plate.  

Steak Knife

These knives are, as the name implies, made for cutting steak. They normally feature serrated blades and are the only sharp knife typically found at the modern dinner table. Steak knives do however also come in a straight blade variety for cleaner cuts of food but these need to be sharpened more often.

Fish Fork

The fish fork measures at approximately 185 to 197mm in length. Its unique design has a wide left tine (prong) and an optional notch, which is grooved to fit over the bones of fish. These features provide extra leverage in separating fish from the body.

Snail Fork

One of the smaller forks at the table setting, the snail fork is approximately 115mm long and features two long, pointed tines (prongs). As the name implies these forks are used to eat snails prepared in both formal and informal dining settings.

Tablespoon

Tablespoons are the largest spoon used for eating. In general, tablespoons refer to serving spoons but in some places they are used for eating, these varieties usually hold about 7-14ml.

Soda Spoon

The soda spoon or iced tea spoon is used to stir cold beverages in tall glasses like iced coffee and iced tea. It is the longest spoon in a range of cutlery and features a small bowl with a long handle. The soda spoon is normally between 180 to 250mm in length

Teaspoon

The teaspoon is one of the shorter spoons in a cutlery set, measuring in at about 130mm. It is mostly used in informal dining to stir hot beverages, sip soup and eat solid food. It is also a common unit of measurement with a bowl volume of 5ml.

Coffee Spoon

The coffee spoon is very similar to the tradition teaspoon, it is just a little smaller. Its unique shape allows it to pair excellently with coffee cups.

How To Care For Stainless Steel Cutlery

So now that you have your cutlery set, you will need to know how to properly care for it in order to keep it in prime condition. Luckily, it really is quite simple. Here we’ll show you exactly what you need to do to get the most out of your brand new cutlery set.

Hand Washing

If you wash by hand, make sure to use warm, soapy water. Once washed, immediately rinse off in hot water and wipe dry with a soft, clean cloth. Do not soak your cutlery or leave unwashed overnight. Below are our top tips for hand washing stainless steel cutlery.

• Do not use a powder cleaner rather stick to a liquid or cream detergent
• Only use stainless steel cleaner for stubborn stains
• Rinse cutlery when in contact with salt or acids
• Do not use wire wool or other abrasive cleaners because they can scratch and remove the sheen from your cutlery

Dishwashing

If you are using a dishwasher, you will want to follow the instructions of your manufacturer carefully. Once the washing cycle has been completed, you should unpack and dry your items as soon as possible. If slight discolouration occurs due to hard water or certain foods, you can easily remove it by wiping the stain with lemon juice, vinegar or stainless steel cleaner. Below are our top tips for dishwashing stainless steel cutlery.

• Make sure the design of the cutlery is suitable for dishwashing
• Follow the instructions that come with your dishwasher
• Do not mix stainless steel and silver plated items in the same cycle
• Remove from the dishwasher as soon as possible

Buffing

If for some reason your stainless steel cutlery set does become stained, you can easily treat it by buffing it out with a simple steel buffing compound. Unlike silverware and other forms of cutlery, stainless steel does not require regular polishing because it won’t tarnish.

At Core Catering Supplies we have several ranges of stainless steel cutlery sets available. Each of our sets is made from hospitality-grade stainless steel and feature a long life cycle. You will find that each of our unique ranges includes a huge variety of items, allowing you to find exactly what you’re looking for and ensuring that it matches the rest of your set. Browse our complete cutlery sets from the casual to the creative below.

A MIXOLOGIST’S GUIDE TO SUPERIOR SHOTS

Try some unique and interesting shots that will bring the wow-factor to your bar. In this guide, we’ll show you how to create seriously sumptuous shots that are both daring and delicious. We also reveal some of our favourite sizzling shooters you can try for your menu.

SAY HELLO TO JELLO

Once the stars of juvenile jubilations, jello shots are now making a huge comeback. Gone are the days of the simple flavoured gelatin and vodka in a cup formula as today’s jello shots are marvels of presentation and flavor. The great part is they are just as simple to make as usual, all you’ll need is a stove, saucepan, shot cups or a baking pan and a refrigerator.

Step 1

Dissolve gelatin in a hot liquid like water, juice, tea or coffee. Remember to choose a liquid that complements the flavor of your chosen alcohol.

Step 2

Stir in cold liquor and pour the contents into a mold or other container. This is where you can start to get really creative. Experiment with different containers to give your shots unique shapes. We like to make glassless jello shots because it highlights the colour of your creations. For instance, if you set your jello shots in a baking tray, you can use cookie cutters to give them interesting shapes or you can set the shots in a loaf pan and using a serrated knife, cut them into cubes as you would a brownie.  You can also use our layering technique to create new and interesting combinations.

Step 3

Leave to chill and set in the fridge up until the moment of service.

LEVELED UP LAYERS

Another technique you can use to make stunning shooters is layering or, as we like to call it in the industry, floating. The trick behind the trade is to layer liquids of differing weight and density through the power of gravity. The bottom ingredient of your shot needs to be the heaviest so that the rest can float on top of it. The greater the difference in density between ingredients the better separation in layers you’ll get. This technique seems difficult at first, but with our help and a little practice you’ll nail it every time.

Step 1

Start with the heaviest and most dense ingredient at the bottom of your glass.

Step 2

Hold a bar spoon upside down over the drink and pour the next ingredient over the back of the spoon on top of the drink, moving the spoon up as the glass fills. This slows down the pour and disperses the top liquid, preventing the two layers from mixing. You can use any spoon to achieve this but we recommend a bar spoon as it is thinner and will most likely fit right into the glass.

Step 3

If your shot has multiple layers, simply repeat step 2 making sure you fill the glass in order of heaviness and density. The key with layering shots is practice. Start with something simple in a cocktail glass like a white Russian or Irish coffee. Once, you feel like you got the hang of it, you can start trying it out on shots. In the meantime here are a few extra tips that will expedite the process.

• Do not stir the glass as it will mix up the layers
• A chilled glass works best for layering. You can also chill the ingredients before pouring
• A speed pourer can help you slow down the pouring speed
• Try to put the tip of the spoon just under the first layer, which helps the liquid stay on top
• You can easily do layering with a food-safe syringe. It doesn’t look as glamorous but it certainly gets the job done.

A FRUITY AFFAIR

Nothing is more refreshing than the taste of fresh fruit. So, for the perfect shooter, you’ll need to reinvigorate your menu with new additions that incorporate the flavours of the season. Using fresh fruit in your drinks menu also gives you immediate access to garnish that will push your beverage presentation to a new level. Just make sure to use fruit that accentuates and complements the other ingredients in your shot.

SCRUMPTIOUS AND SALUBRIOUS SMOOTHIES

One of the handiest bar accessories you can have is a pro blender. It opens up your drinks menu to so many possibilities and it makes the mixing process a breeze. Get creative with your repertoire by experimenting with new flavour combinations. With a blender, you can easily juice ingredients that won’t typically be found in shots to create exciting and healthy blends that go beyond expectation.

OUR NEW CRUSH

Cool off your guests with delicious crushed ice shooters. An ice crusher is a bar must have because it can be used for a variety of purposes. Masking hard liquor with crushed ice chills the drink and makes it go down much smoother, in other words, it’s the perfect ingredient for shooters! A crushed ice shooter is a must so start mixing today.

OUR TOP SHOOTER RECIPES

Now that you have the bartending skills to create some seriously sizzling shooters, you can try them out on our pick for the top shots. Each of these recipes uses some of the techniques we discussed above so they make for great practice. Don’t worry if they don’t come out perfect immediately, the flops will be just as delicious to drink!

Double Trouble Tropical Tequila Shots

Ingredients

• 60ml reposado tequila
• 30ml pineapple vodka
• 90ml pineapple juice
• 60ml pina colada mix
• Turbinado sugar for rimming the glasses
• Pineapple wedges for garnish

Directions

Dip the rim of the shot glasses in water and roll the rim in sugar.

Combine all the ingredients together in a blender and pour into rimmed shot glasses.

Serve with a pineapple wedge on a toothpick for garnish.

Watermelon Margarita Shooters

Ingredients

• 1 medium-sized watermelon
• 125ml white tequila
• 2 limes, juiced
• carbonated water for topping
• sugar for rimming the glasses.

Directions

Cut half of the watermelon into sticks and the other half into cubes.

For each batch of 6 shooters, you’ll need to add 2 cups of cubed watermelon to a blender along with the tequila, triple sec and lime juice. Blend until smooth.

Rim each glass with sugar and fill them halfway with the margarita mixture. Top with carbonated water and a watermelon stick.

Cucumber Melon Shooter

Ingredients

• 1 medium cucumber peeled, seeded and sliced plus more chopped cucumber for garnish
• 1/2 of a medium-sized melon seeded and sliced
• 1/2 of a medium-sized green bell pepper sliced
• 5-6 sprigs of fresh dill and more for garnish
• 5-6 sprigs coriander
• 250ml plain kefir milk
• 60ml grapeseed oil and more for garnish
• juice of 1/2 medium-sized lime
• salt to taste

Directions

Combine the cucumber, melon, bell pepper and kefir milk together in a blender.

While processing, add the grapeseed oil, dill, coriander, lime juice and salt through the top of the blender.

Pour into a shot glass, garnish with dill, cucumber and grapeseed oil.

The Rocket

Ingredients

• 250ml finely crushed ice
• 5ml blue curacao liqueur
• 60ml lemon-flavoured vodka
• 5ml raspberry-flavoured liqueur

Directions

Place half the ice in one bowl and divided the other half between 2 bowls (1/4 cup of ice each).

Place the blue curacao liqueur and 15ml vodka into a bowl containing a 1/4 cup of ice. Add the raspberry liqueur and another 15ml of the vodka in the other 1/4 cup of ice bowl. Mix the remaining vodka in the bowl with the 1/2 cup of ice.

Layer the blue curacao-flavored ice into the bottom of a shot glass. Place the lemon vodka-flavored ice over the blue layer and top with the raspberry-flavored ice.

Strawberry Shortcake Shooters

Ingredients

• Frozen strawberries, thawed
• 1 part Cake Vodka
• 1 part Tequila Rose
• Strawberries for garnish

Directions

Using a food processer, puree the thawed strawberries until smooth. For an even more smooth consistency, you can press the puree through a sieve to remove the seeds.

Add a small amount of strawberry puree into the bottom of the shot glass. Then, add equal parts Cake Vodka and Tequila Rose

Garnish with sliced strawberry.

Green Ombre Shots

Ingredients

• 750ml lemonade
• 50ml unflavoured gelatin
• 30ml sweetened condensed milk
• 250ml whipped cream-flavoured vodka
• Green food colouring

Directions

Pour lemonade into a saucepan and sprinkle gelatin on top, then whisk to combine. Bring the mixture to a simmer and remove from heat. Add sweetened condensed milk, whisk to combine and add the vodka.

Separate the mixture into 3 bowls evenly. Add just a small drop of green food colouring into one bowl, two or more in the next bowl and even more in the last bowl so that you have three shades of green. Prepare a square pan with baking spray and wipe clean with a paper towel. Add 125ml of the lightest green bowl to the pan and let it refrigerate for 15 minutes or until slightly sticky but not completely firm. Add the next layer with the darker green, refrigerate for 15 minutes, add the darkest green and again refrigerate for 15 minutes. Repeat these steps until there is no mixture left. Place the filled square pan back in the fridge for another 2 hours until it has completely set.

When completely firm, remove from the pan using a butter knife along the edges of the pan and hot water along its bottom. Once you feel it release, flip it over and slice into squares. Refrigerate until serving.

Finding the perfect dinnerware set for your home or business can be difficult as there are just too many options to choose from. There are plenty of things to consider like usefulness, versatility, style, strength, shape, trend, type of material, price and more. In the quest of finding your favourites you may start asking yourself questions like what is the difference between earthenware and stoneware and does it even matter? Well, we can assure you it certainly does. In this guide, we’ll discuss the use and value of everything from coupe plates to sauce bowls so that you can invest in the collection that meets your needs.

Type of Material

Before you can start thinking about shape and style, you should first begin by understanding the different types of material used to create dinnerware. This way you can ensure that the crockery you purchase meets your needs for strength, wear-and-tear, price and resistance to external elements. There are classic materials like metal, stone and ceramic, which have been used for hundreds of years and remain popular to this day, as well as many new materials that pop-up every now and then thanks to innovative manufacturers who continue to pursue improvement and perfection.

Earthenware

One of the oldest materials used to make crockery, earthenware is a ceramic that has been glazed and fired. It typically has a rustic look and can be quite thick and heavy. The appeal of earthenware is that it is normally cheaper than other forms of dinnerware; however, it is not the strongest material and can chip. In general, you should avoid unexpected temperature changes as this can damage your earthenware.

Stoneware

Stoneware is stronger than earthenware making it a great pick for everyday use; however, you should still not expose it to very high and low temperatures. You will find that stoneware often features a glass finish for added strength and durability. It is also finer and more opaque than porcelain and bone china. Stoneware is typically dishwasher and microwave safe.

Porcelain/China

Both porcelain and china refer to crockery made from fine particle clay fired at a high temperature. The result is a versatile material that is particularly non-porous and strong. Porcelain and china are great picks for formal settings as their firing process makes them look more delicate, thin and able to have added shaped details. Thanks to their exceptional durability, porcelain and china are typically microwave and oven safe; however, check that your set doesn’t have any metal accents before you use it in the microwave.

Bone China

Bone china is made from a mixture of animal bones and porcelain clay fired at a slightly lower temperature than traditional porcelain. The result is a translucent, lightweight and delicate looking material that, despite its fine appearance, is the strongest and most durable form of dinnerware. It is generally oven, microwave and dishwasher safe unless it contains metal accents.

Renowned ceramic makers, Luzerne, have taken bone china to the next level with their range of innovative crockery heralded as “stronger than bone china”. Their products have extraordinary resistance to extreme temperature and will not even crack when removed from an oven at 180°C and placed directly under running water. Their bowls and plates are safe for use in commercial dishwashers, freezers, ovens and microwave ovens. Luzerne dinnerware is also scratch and chip resistant.

Types of Crockery

After you have gotten a grasp on the type of materials used to make dinnerware, it’s time to decide what items of crockery you will need for your menu. There are so many items to choose from including coupe plates, V-shape bowls, charger plates, dinner plates, pasta bowls and the list goes on. Below we discuss the most recognisable types of crockery and what they are used for.

Bread Plates

The bread plate is normally the smallest plate on the table measuring about 130mm to 180mm in diameter. As the name implies, this plate is used for bread and butter. It is often found on breakfast and informal dinner settings.

STONE GREY COUPE PLATE 165MM
By Churchill

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KNIT ROUND COUPE PLATE 162MM
By Luzerne

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DRIZZLE WHITE SIDE PLATE 160mm
By Luzerne

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Appetizer Plates

Typically a little bigger than bread plates, appetizer plates are designed for the plating of bite-sized treats, starters and appetizers like fruit, cheese and charcuterie. The defining feature of these plates is that they normally have slightly curved edges.

LEATHER STARTER PLATE 190MM
By Luzerne

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LAVA STARTER PLATE 160MM
By Luzerne

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STONECAST TRIANGLE SIDE PLATE 192MM
By Churchill

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Salad Plates

Normally round in shape, salad plates can easily be mistaken for bread plates but they are larger, typically measuring around the 205mm mark. They are used for the service of individual portions of salad.

WIDE RIMMED PLATE 200MM

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STUDIO SIDE PLATE 195mm
By Fortis

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STONECAST OVAL SIDE PLATE 192MM
By Churchill

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Dinner Plates

Dinner plates are normally 255mm to 305mm in diameter and are used to serve the main course. These plates are appropriate for lunch and dinner but lunch plates are normally slightly smaller.

There are various styles of dinner plates including the European rim-shaped plate and Eastern coupe-shaped plate. Western meals are generally cut into smaller pieces at the table, which is why rim-shaped plates have a well to collect the juices flowing from the food. Coupe-plates, on the other hand, have no rim because it is made to accommodate the way food is prepared and served in the East. Eastern meals are normally cut into bite-size pieces in the kitchen as opposed to the table. Coupe plates are slightly larger to accommodate the various courses on one plate.

KNIT LARGE ROUND COUPE PLATE 259MM
By Luzerne

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STONECAST COUPE PLATE 288MM
By Churchill

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WEB COUPE PLATE 310MM
By Luzerne

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There are three different types of bowls typically used in food service. The size and shape of the bowl are determined by the temperature and texture of its contents. For instance, thick, chunky soups stay warm and are thus served in shallow, wide bowls so that they can cool down whereas smoother soups are served in deeper bowls to keep them warm for longer. We recommend to always use a charger plate with bowls as it helps protect your table.

Soup Plate

Normally only seen in formal dining settings, soup plates have a wide, shallow bowl with a flanged rim and a unique plate design with a diameter of 240mm, a wide rim of about 38mm, 38mm depth and well with a diameter of 165mm.

ROUND SOUP PLATE 280MM
By Fortis

Coupe Bowl

A coupe bowl has a saucer-like shape and can be used for a variety of meals. There are also different styles of coupe bowls on the market like V-shaped bowls that are narrower and wider.

DRIZZLE GREY DEEP COUPE BOWL 180MM
By Luzerne

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STONE QUARTZ BLACK COUPE BOWL 248MM
By Churchill

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URBAN STORM ROUND V-BOWL 180MM
By Luzerne

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Soup/Cereal Bowl

These bowls are not usually used in formal settings. They are appropriate for meals typically eaten with a fork or soup spoon, like salad or pasta. Depending on their style and design, you could use these bowls for the service of a variety of meals.  

LEATHER V-BOWL 155MM
By Luzerne

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LAVA SOUP BOWL 155MM
By Luzerne

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KNIT NAVY BLUE BOWL 125MM
By Luzerne

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How to Choose a Dinnerware Set

Your own taste should be the guiding principle for choosing your dinnerware set; however, there are some considerations like trend, colour, versatility and style that should always be kept in mind. Remember, crockery is there for both functionality and to augment the presentation of meals. You may find a certain set of cerulean plates particularly pleasing but later you realise that they don’t complement the full scope of your menu.

When in Doubt Go Classic

A set of white dinnerware will never go out of style and thanks to their neutral colour they complement just about any dish. You may recognise Fortis’ brand of crockery from your local eatery as this brand is the go-to choice for hundreds of restaurants across the country. Their crisp white dinnerware features several durable properties and enhancements that make them tough enough for busy environments. Their Prima range has everything you may need from soup plates to square plates and more.

RIMMED PLATE 310MM
By Fortis

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COUPE SIDE PLATE 190MM
By Fortis

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TREND FLAT BOWL 240MM
By Fortis

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Mix and Match

Though a complete set of matching dinnerware provides you with a great foundation of crockery, it confines you to a singular look. For this reason, many people choose to mix their plates and rather match them according to meals. The second option also allows you to complement individual dishes easier. Colour is your guiding principle when it comes to mixing dinnerware. Make sure to choose items whose colours blend within a given harmony, for instance, patterns of the same colour go together well and bring excitement to your table setting.

STONECAST COUPE PLATE 288MM
By Churchill

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STONECAST COUPE PLATE 260MM
By Churchill

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STONECAST COUPE PLATE 217MM
By Churchill

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Textured Settings

It’s not just crockery that makes up your table setting. Cutlery, glassware, table linen and condiment holders together complete your table presentation. An important element that is often overlooked is texture. Match smooth dinnerware with fine textures in cutlery and linen like silver, crystal and tightly woven lines to lend your table setting a truly upmarket look and feel.  Dinnerware with coarse finishes like pottery works terrifically with rustic materials like wood, stone, and loosely woven textiles.

URBAN LARGE DEEP PLATE 310MM
By Luzerne

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DRIZZLE GREY ROUND PLATE 210MM
By Luzerne

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KNIT DEEP ROUND COUPE PLATE 230MM
By Luzerne

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At the end of the day, it’s up to you. As much as dinnerware is there to complement your menu and setting, it’s also there to communicate your own style and taste. There is an inexhaustible list of dinnerware brands available at your fingerprints including world-renowned brands like Luzerne, Fortis and Churchill with various ranges and styles to choose from so have fun with it. Shop durable and long-lasting crockery at Core Catering Supplies.

There are so many commercial ice machines out there making it difficult to decide which ones to invest in. The first question you should be asking yourself is how much you will need and how often. It makes little sense to purchase a large ice maker when your business doesn’t serve many patrons daily and vice versa. Once you have established how much you need – the rule of thumb is 300g per patron – you need to choose the type of machine that fits your business. Commercial typically one of the following: modular ice machines, self-contained machines, undercounter ice machines and countertop ice dispensers.

Modular Ice Machines

Designed to sit on top and supply ice to ice machine bins, modular ice makers can also be used with ice dispensers and soda dispensers, and allow you to swap out bins and bases. They typically produce between 140 to 330kg daily.

MODULAR GOURMET ICE CUBE MAKER
By Brema

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MODULAR FAST ICE MACHINE
By Brema

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MODULAR GOURMET ICE MACHINE
By Scotsman

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Self-contained Ice Machines

Unlike modular ice machines, these appliances come complete with their own bins or dispensers to assist with ice collection and production. They are generally larger than other ice makers but can be found in a range of sizes, allowing you to find one that best meets your needs.

SELF CONTAINED GOURMET ICE CUBE MAKER
By Brema

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SELF CONTAINED ICE FLAKER
By Brema

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SELF-CONTAINED ICE MACHINE WITH LEGS
By Scotsman

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Undercounter Ice Machines

As the name suggests, these appliances fit snugly under the counter are typically built as a self-contained unit, meaning they have their own ice bins. These are generally suited for small bars, cafes and restaurants.

SMALL SELF-CONTAINED ICE MAKER
By Scotsman

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SMALL SELF-CONTAINED ICE MACHINE
By Scotsman

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Different Types of Ice

After you have chosen the type of ice machine for your business you must make sure they produce the kind of ice you need. Some types of ice melt slower while others may be easier to chew which allows you to use it for a variety of purposes.

Cube Ice

Cube ice is the preferred option for commercial businesses as they offer the best customer experience. This is because they melt slower than other types of ice, ensuring your drinks don’t dilute as quickly. Cube ice also comes in a variety of shapes and sizes, so find the ones you like best.

Nugget Ice

Nugget ice is made from compacted flake ice and is thus softer, for this reason, it is the ideal, blender-friendly ice but can also be used for a variety of purposes like chilling drinks and food displays. It has a small cylindrical shape and is easy to chew.

Flake Ice

Flake ice is almost exclusively used in food and drink displays as they cool food quickly, keep it fresh and can easily be moulded into any shape. This type of ice is made just below zero degrees Celsius.

Different Types of Ice Machine Condensing Units

The next step is determining what type of compressor you want your ice machine to have.

Air Cooled

Air-cooled ice machines are typically your most energy-efficient ice machines because they don’t incur additional water costs. However, certain conditions must be in place in order for them to work, for instance, air-cooled ice makers must have at least 152mm distance from air intake and discharge areas.

Water Cooled

Water-cooled ice machines use water for cooling and are thus more expensive to use. It is recommended to use a water-cooled ice machine only in one of the following circumstances.

• If the ambient temperature is above 26°C
• If the area has air filled with contaminants
• If there isn’t enough clearance for an air-cooled option

Remote Cooled

Typically only used if an air-cooled or water-cooled can’t be installed as it is much more expensive. These machines are air-cooled but the cooling condenser is put in a different place as the ice machine itself, normally outside with refrigerant lines connecting the two parts. This results in a much quieter and cooler ice machine.

Figuring Out How Much Ice You Need

Before you make a purchase, check the ice yield of the machine you are looking at. This will be described as how many kilograms of ice the machine produces in 24 hours. Always keep in mind that future consumption of ice could increase for instance with changing seasons or business expansion, so try to choose a machine that will you allow to deal with unpredictability.

Below you will find a list of estimates we have compiled to help you plan your purchase:

• Restaurant: 500g of ice for every meal sold
• Cocktail bar: 1kg of ice per seat
• Beverage service: 148ml ice per 207-296ml cup, 237ml ice per 355-473ml cup and 355ml ice per 532-710ml cup

Benefits of Using More Than One Ice Machine

You might think its best practice to get all of your ice from one machine but what about its downtime? What happens if it breaks and you’re waiting for it to get fixed? If you use multiple smaller machines you can ensure you always have ice on hand in a crisis scenario. It will also help your staff get ice faster, cutting down service time as they can fetch ice from multiple sources.

External Factors That Affect Ice Output

You will find that ice makers are sized according to their ice output, however, there are factors that could affect prevent them from running optimally. Here’s how you can create the optimal environment for your ice maker.

• Air temperature: Make sure you follow the ventilation and air temperature guidelines in the manual of your machine. Especially when using air-cooled ice machines, poor ventilation and high ambient temperatures can have a dramatic effect on output.
• Water temperature: Make sure the water feeding into your system is the proper temperature. If it is too hot, the machine will have to work harder and consume more energy, resulting in lower output.
• Water quality: Make sure your potable water is properly filtered as mineral deposits can form on the internal components of your machine, slowing down the flow of water into the machine.
• Maintenance: Make sure to follow the machine’s manual on maintenance and cleaning if you want it to function optimally. If you do not properly clean the machine buildup can form inside it, constricting water flow and creating bad quality ice.

Installation Advice

Once you have bought your ice machine, you have a few things to consider before installing it. Place your ice maker in a location that not only has optimal ventilation but is also easy to reach for your staff. Make sure your ice machine has a cold water supply with a shutoff valve and a floor drain. As most machines are not equipped with a cord and plug, you will need to get an electrician to hardwire the machine for you.

Choosing the Right Ice Bin

When using modular ice machines you need to have a corresponding ice bin that captures and stores the ice you are making. Choosing the right ice bin can be just as tricky as choosing the right ice machine so we have created a list of tips for you to assist with your choice.

• Size: Obviously the bin must have enough space for your ice output, however, we recommend you choose one that has a slightly larger capacity than the ice you use daily. However, avoid choosing a bin that is too big as it can result in wasted ice and it can become an excellent breeding ground for mould and bacteria.
• Schedule: Choose a bin that matches your peak times so that you can plan your ice production in advance. If your business is only busy during very specific times, you can, for instance, choose a small ice machine with a larger bin so that you always have enough ice for those hectic periods.
• Daily use: Keep in mind that your staff will be collecting ice as your machine continually produces it so you could actually choose a smaller bin than the capacity of the ice maker.

MODULAR GOURMET ICE CUBE MAKER BIN
By Brema

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MODULAR FAST ICE MAKER BIN
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ICE BIN
By Scotsman

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Use Filtered Water

There are so many benefits to using filtered water for your ice production from making beverages taste better to prolonging the life of your machine. Unfiltered water can create mineral deposits in your machine, which, as we explained previously, can prevent your machine from functioning optimally. In some cases, you can even void the warranty on your machine if you were using poor quality water.

Ice Machine Accessories

We offer a range of accessories that complement the use of your ice machines and make your staff’s life easier.

Ice Buckets and Scoops

Hygiene and food safety should be one of your top concerns in the foodservice industry so make sure your staff handles ice in the most cleanly fashion. You can use ice buckets to transport ice around the establishment and ice scoops provide your staff with a clean utensil to collect ice.

ALUMINIUM ICE SCOOP FLAT BASE

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ICE TONGS

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ICE BUCKET

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