I sit on a red swivel stool in my favorite diner, drinking an iced cherry soda from the fountain. As I indulge, my mind wanders from the sweet acknowledgment of sugar and carbonation to the perfectly formed ice cubes clinking agreeably inside my glass. How anyone can order a drink without ice is beyond me, as I take another spicy-sweet sip of the ice-cold beverage through my plastic straw. The lovely six-sided rhombuses float ethereally among the bubbles, swaying as I lift my glass and letting out a tiny crackle when the beverage begins to warm against my hand.
Chances are that the ice in my glass did not come from a bag at the convenience mart across the street. Soda fountains, restaurants, bars, hotels and many other food and beverage service establishments likely have their very own commercial ice machines. These are not your typical home-refrigerator ice makers. These machines produce ice day in and day out, capable of churning out anywhere from 100 to 2,000 pounds of ice in a 24-hour period. Just think how many ice-cold cherry sodas that could make!
24 Bar Stools Swivel
You may wonder how you can get a commercial ice maker to call your own. If you are a restaurant operator yourself, you probably know that there are several things to consider before you decide to buy:
New or used? No matter who you are, it is always better to buy new. Despite the increased capital needed to do it, buying a new machine typically ensures a warranty, a trustworthy manufacturer and knowledge that you are getting a clean, well-functioning unit. There is no such confidence with old, used machines.
Air cooled or water cooled? The environmentalists among us will always push air-cooled commercial ice machines, which help cool the condenser with ambient air. There are even remote condensers, which are always air-cooled, that go on the roof. Water-cooled machines are not only more expensive but can end up dumping hundreds of gallons of water down the drain during ice production.
What size machine is right? If you run a large restaurant or food service business with a hefty customer base, you will want a machine with an ice yield to accommodate it. Consider your peak periods on the busiest days of the week, figure out about how many people you serve at those times, and multiply about one and a half pounds of ice per customer.
Here's another fact: not all ice comes in cubes. Ice can come in nuggets, flakes, chips, contour cubes and more. When restaurant owners or managers assess their needs within the operation, they will choose a commercial ice machine based on the type of ice they need. Most ice machines produce one of the following three types of ice:
- Cube ice. Cube ice is the most common ice in restaurant and bar beverages. Many restaurants serve whole cubes to achieve that classic clink, adding a sense of sophistication to even a simple cherry soda. Cube ice comes in full or half sizes, although some restauranteurs prefer half size cubes (typically 7/8" x 7/8" x 3/8" in size) since these cube types displace more liquid than full size cubes, thus requiring less soda to fill the glass.
- Nugget ice. The small, pebble size ice that you often see blended into smoothies at your favorite juice bar is usually called nugget ice. Many people recognize it as the ice Sonic® restaurants use. This ice is compressed with a higher water-content than cube ice, so it absorbs flavors better and cools liquid quickly. People love nugget ice for its soft, chewable texture.
- Flake Ice. Flake ice tends to find its home in grocery store deli display cases more often than in customer drinks. Flake ice, much like nugget ice, holds cold temperatures well. Its flake-like shape is also perfect for molding around displays of fish, deli foods or drinks to keep them cold, fresh and looking good.
As I take another gulp of cherry soda, I remember my last trip to the local grocer, checking out the seafood department and catching a glimpse of the veritable mounds of flake ice covering dozens of whopping walleyed pike. Suddenly I am thankful for the half size ice cubes in my glass, despite the fact that I was ready for a cherry soda refill ten minutes ago.
Those in the food service industry have many options when thinking about purchasing commercial ice makers. Always consider your business and your menu items or retail product needs before buying, so you can choose the best machine for your operation. As for me, until they make a machine that dispenses cherry soda flavored ice cubes, I am better off visiting the local watering hole for my favorite iced beverages.
Special Price!!! Hillsdale Milan Swivel Counter Stool
Oct 31, 2011 10:54:43
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Hillsdale Milan Swivel Counter Stool Feature
- Swivel counter stool offers airy, traditional style
- Curvy tubular steel frame with black finish; 360-degree swivel seat
- Tawny faux-suede upholstery
- Hammered copper effect on panel; flared back and legs with curling ends
- 26-inch seat height; overall measurements are 20-1/2 inches wide by 20-1/2 inches deep by 41-1/4 inches high
Hillsdale Milan Swivel Counter Stool Overview
The Milan stools feature delicately curved legs and sleigh inspired backs, with a hammered copper effect featured on the back. Enhanced by a faux suede seat and black finish, the outline of this collection is distinctly its own.Hillsdale Milan Swivel Counter Stool Specifications
Commanding yet airy, Hillsdale's Milan swivel counter stool presents a rich blend of inviting lines and luxurious finishes. The sturdy tubular steel frame is striking in a soft black hue and features a tall back panel textured to look like glowing copper. Upholstered in tawny faux suede, the stool's seat looks truly tempting, while the double legs below lend amply curved and highly stable support. Notice how the feet and back corners mimic each other with little flared curls. The seat height is 26 inches and it spins a full 360 degrees. The overall stool measurements are 20-1/2 inches wide by 20-1/2 inches deep by 41-1/4 inches high. --Kara KarllSAVE NOW on the special offers below!
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