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Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded
At Ristoattrezzature you can buy ice machines that can offer fishmongers, pubs, bars, restaurants and super markets types of ice suitable for every specific need: ice cubes, hollow cube ice, drawn cube ice and granular flake ice.
Ristoattrezzature's professional ice-making machine uses the cooling action of a gas to cool the vats inside which water is constantly delivered via a pressure pump. These special compartments, during the process, begin to fill with layers of overlapping ice, which are then heated so that the cubes break away from the mould. The ice-makers, for this reason, are equipped with an indicator light sensor that stops the operation of the machine when the containers are saturated with ice, so that they can be emptied and production can resume.
The choice of purchasing a professional solid cube or hollow cube ice maker versus a granular or flake ice maker depends on the purpose of use of the product and the quantity you wish to obtain. In our online shop you can find:
Full cube ice-makers are professional ice-makers suitable for bars, hotels or restaurants serving aperitifs or digestives such as spritzes, cocktails, liqueurs and bitters: for these drinks it is preferable to use slow-melting solid ice cubes to avoid watering down non-alcoholic or alcoholic drinks. These cubes are generally used inside buckets to chill wine and sparkling wine bottles.
The hollow ice maker is a refrigeration machine that makes a cube suitable for drinks that need to be chilled very quickly. For this reason, the machine is widely used in restaurants that serve bottles of wine and sparkling wine inside special buckets.
Granular flake ice makers are best suited to the refrigeration of fresh fish: thanks to the free water content in the ice produced, they maintain a high level of humidity in the raw materials lying there. This equipment is best used in pubs serving shaved ice cocktails such as Margaritas, Caipirinhas and Mojitos.
Generally, professional ice-making equipment consists of:
At the end of each production cycle, ice-makers have an automatic cleaning cycle that removes any residual impurities. Despite this, the maintenance of this equipment must be precise and regular: as they deal with large quantities of water, the care and cleaning of ice machines requires specific precautions. On a daily basis, it is necessary to check that the water level inside the tank never falls below the indicated limit, to prevent the formation of imperfect icicles or damage to the mechanism: if the water level does not respect the parameters, it is often sufficient to manually add water. In addition, a thorough cleaning of the ice-maker should be done every three months or so to remove any unwanted crystallised ice formations. For cleaning ice-makers, it is recommended to avoid using chemical products such as industrial detergents, and it is preferable to use natural products: just use lukewarm water with lemon or bicarbonate of soda to restore the hygiene of the surfaces and make them ready for use again.
Contact us now to realise your dream of setting up the venue you have always wanted. Buying on Ristoattrezzature has never been so easy and safe!
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