| Foodservice: |
Restaurant |
.... |
1.5 lbs. per person |
| Cocktail |
.... |
3 lbs. per person/seat |
| Water Glass |
.... |
4 oz. per 10 oz. glass |
| Salad Bar |
.... |
30 lbs. per cu. ft. |
| Fast Food |
.... |
5 oz. per 7-10 oz. drink
12 oz. per 18-24 oz. drink |
| Lodging: |
Guest Ice |
.... |
5 lbs. per room |
| Restaurant |
.... |
1.5 lbs. per person/seat |
| Cocktail |
.... |
3 lbs. per person/seat |
| Catering |
.... |
1 lb. per person |
| Healthcare: |
Patient Ice |
.... |
10 lbs. per patient |
| Cafeteria |
.... |
1 lb. per person |
Convenience
Store: |
Beverage |
.... |
6 oz. per 12 oz. drink
10oz. per 20 oz. drink
16 oz. per 32 oz. drink |
| Cold Plate |
.... |
50% more ice per day |
| Packaged Ice |
.... |
Lbs. per bag X bags sold per day |
Beverage
Service: |
Drinks |
.... |
40% ice per drink X number of drinks served on peak day |
|
In any business, ice needs are rarely uniform. For
example, more ice is needed in summer than in winter
and on weekends than on weekdays. Size your ice machine
and storage bin to meet your peak needs.
Avoid sizing a new ice machine solely on the performance
of your present equipment. The age and the mechanical
condition of your present ice machine may mislead you in
determining the production capacity you need. Remember,
surrounding air and incoming water temperatures affect the quantity
of ice machine produces.
Determine what these temperatures will be during
times of peak usage, then verify your selection from
the machine's production chart. The Ice Usage Guide
will help you calculate your production requirements
based on your peak needs. After calculating how much
ice you expect to need, add 20% to accommodate future
business growth. Taking the time to correctly size
ice making equipment assures ample ice supply during
peak periods.
|
