Installation and Components of Ice Machines

Ice machine and beverage dispensers are available as counter top units with the ice stored in the dispenser cabinet above the level of the valves, or as low-profile, under counter units with the ice stored below the counter. The decision to select a countertop or under counter ice and beverage dispenser depends on the level of aesthetics, safety and convenience desired for the operation. Models with under counter ice storage are generally preferred in those instances where the facility appearance is very important, where the dispenser will be used in the front of the facility or in a beverage island, or where manual loading is preferred.

Installation Considerations in Ice Machine

• Space and Ventilation: Make sure you have enough space for the machine, bin, and filter. Adequate air flow is crucial for maximum ice production, so installing an ice machine in a storage room or closet is not recommended. Read the manufacturer's specification sheet carefully to ensure that you have the proper amount of space for the install, and consider the placement of the machine and bin within your operation as well. A well-placed ice machine Australia can increase worker productivity and efficiency, but a poorly placed ice machine can cost you more for labor and utilities.
• Water Supply & Floor Drain: Your ice machine will need a cold water supply with a shutoff valve. A floor drain is needed too. Check your local codes for specific drain type and placement requirements.
• Power Supply: Many ice machines do not come with a cord and plug, so a visit from your electrician will be needed to hard wire the machine. Make sure you understand and can meet the machine's power requirements not all ice machines operate on standard 110V electric. Electrical requirements and any other special installation considerations will always be found on the machine's Specification Sheet.

Ice machine Australia with the integral beverage cooling uses either a cold plate or ice-waterbath system to cool the beverage lines. Since both can use up to 50 percent of the ice in storage to accomplish this, integral beverage cooling must be included in your calculations to determine how much capacity you need. If you expect to dispense 200 lbs. of ice into cups during the course of a day, you will also use 200 lbs. of ice to chill your beverage lines. Your total ice consumption requirement would therefore be 400 lbs.

Cold plates are the most common type of integral beverage cooling system. Located below the dispenser storage bin, cold plates usually consist of an aluminum plate through which the carbonated water and syrup lines are run before they connect to the back of the soda valves. As ice is dispensed into a cup, ice also drops through a hole in the back of the dispenser storage area onto the plate. Heat transfer occurs between the warm product in the beverage lines and the cold ice in physical contact with the aluminum. Cooling of the lines occurs as long as there is ice on top of the cold plate. Although simple and inexpensive, there are disadvantages to cold plate systems. Because they require physical contact between the ice and the cold plate surface, uneven cooling and warm spots can result.

In ice-water bath systems, ice from the dispenser storage area enters a water bath located in the dispenser cabinet. All syrup and water lines are totally immersed in this 32° ice and water slurry. A pump circulates the ice water slurry in the bath to ensure that beverage lines are cooled consistently. Each time the dispense lever or button is actuated, additional ice enters the ice-water bath and an automatic timer agitates the water bath at intervals when no dispensing occurs. This ensures that the temperature of the syrup and water lines is kept consistently cold.