Commercially Used Ice Types
Updated: Jul 8
As it is known, ices vary according to their shape and size. We can explain why: We know what an ice cube will serve; Our company, restaurant, and so on. it helps us narrow the options when choosing an ice machine. You can consult Tamutom Ice Machines.
Yes, we can now move to ice types:
All kinds of ice serve a purpose. Some are produced for beverage cooling, while others are produced for product display and even for chewing. Variable characteristic structures make one more suitable for a particular task than the other. You can examine the quality ice produced with Tamutom ice machines at any time.
In the following, we describe the characteristics and general application areas of each ice type, along with points to support you in your choice.
Normal cube ice (also known as a large cube) - Ing. Regular Cube
Features: Smooth ice cube. It has a solid structure and has an almost 100% ice/water ratio.
Application: These ice cubes are the best option for large volume applications such as bagging or ice dispensing. Also ideal for soft drinks and mixed drinks.
Uses: Regular ice cubes are generally used in commercial environments such as restaurants and bars.
Benefits: It melts slowly due to its large size. Therefore, ice cubes provide superior cooling and reduce ice consumption. So you can save serious.
Filled cube (other names dice ice or square cube) - Ing. Full Cube
Characteristics: The solid ice cube has a solid structure and has an almost 100% ice/water ratio.
Application: These are suitable to be placed in an ice bag and dispensing. However, it is the best choice for soft drinks and mixed drinks.
Uses: Filled ice cubes are generally used in bars, restaurants, markets, and food and beverage businesses.
Benefits: They provide a clean appearance due to their uniform shape and size. Because of their large size and slower melting speed, filled ice cubes provide maximum cooling while reducing ice consumption and thus saving you money.
Half cube (other names half dice or small cube) - Ing. Half Cube
Properties: Half ice cube is known for its appropriate size. It is robust and has an almost 100% ice/water ratio.
Application: These are suitable for carrying with ice bags and self-service distribution. It is also a very good option for frozen cocktails, soft drinks, mixed drinks, mixed drinks.
Uses: Half-cube ice is intended for extensive applications. Half ice cubes are used in many commercial kitchens, restaurants, bars, and markets.
Benefits: Surprisingly versatile in practice. Half-cubes show superior cooling performance without quickly irrigating beverages.
Nugget ice (tubular nugget ice, pebble ice, pellet ice or sonic ice)
Properties: Nugget ice is soft enough to chew, but is really hard to dispense.
Application: It is ice; the best choice for soft drinks, cold drinks, and mixed drinks such as smoothies, frozen products, or frozen cocktails. It can also be made available for patients and customers to chew. It can also be available for customers and patients to chew.
Uses: Nugget ice is generally used in health facilities, restaurants, markets, and bars.
Benefits: It is said to be attractive to ice breakers. Because it absorbs the flavor of the beverage and is easy to break down when chewed. Nugget ice mixes well and cools drinks quickly.
Properties: Flake ice has a 73% ice/water ratio. Its softness is similar to land. It cools quickly and can be easily molded.
Application: This ice is mainly for presenting seafood and meat, as well as for displaying products in showcases or kiosks on the market. It is also used in medical compresses or mixed beverages.
Uses: Flake ice is usually; markets, fish markets, kiosks, and health institutions.
Benefits: Flake ice is soft on stalls or in food transport to prevent slag formation in products and fragile seafood. Softness is a good option to print on injuries as it cools down without too much pressure.
Characteristics: Crescent ice becomes in the form of an interesting half moon and has a solid structure.
Application: Best for ice bag and dispensing as well as soft and mixed drinks.
Uses: Crescent ice, usually used in commercial kitchens