This is amazing! I am actually obsessed with nugget ice as it absorbs the flavor of my drink while maintaining a low melt time. I am an ice cruncher, and I love restaurants that serve crispy, crunchy, long-lasting chewable ice. It might sound too science, but I am amazed that it has fifty percent less water in formation than cube ice and have a higher liquid displacement.
Which Ice Cube Shapes Are Best for Your Restaurant
A tall glass with moisture beading over the outside, a delicious, chilly beverage cascading over crystal cubed ice. It quenches our thirst and cools us. In addition to filling our glasses, ice serves many purposes in a restaurant from an attractive display to practical food preservation to an important part of a beverage serving. A restaurant needs the right kind of ice. This simple, frozen water can be a major marketing tool and a staple in every kitchen. Consider what ice cube shape and how much ice your restaurant needs and let the classic, cubed ice work for you.
Ice Types:
Cubed Ice
Best used in:
- Cocktails
- Soft drinks
- Hotel and large dispensers
Nugget Ice
Why is this ice so popular? Pebble ice absorbs the flavor of the beverage while maintaining a low melt time and remains after the drink is gone to be enjoyed by ice-crunchers. The mini-cubelets use fifty percent less water in formation than cube ice and have a higher liquid displacement. Nugget ice is quickly becoming the ice of choice in restaurants and healthcare facilities and the Hoshizaki modular cubelet ice machines are preferred by many professionals. The Hoshizaki DCM-271BAH produces over 288 pounds of clean, crisp cubelet ice per day and can have an LED Remote sensor as an option for hands-free operation.
Best used in:
- Soft drinks
- Blended drinks and smoothies
Flake Ice
Best used in:
- Salad bars
Gourmet and Specialty Ice
Best used in:
- Soft drinks
- Cocktails
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