Do you need to keep meat and seafood fresh in your restaurant, or chill your juices and wine? Then a commercial ice maker is the best choice. Buffet restaurants, bars, hotels and other types of establishments all require different types of ice machines, and only by choosing the best one can you provide better help for your restaurant business.

Among all our commercial ice maker types, there are both undercounter ice makers that are suitable to be placed under the bar and vertical ice machines with high production capacity. In a restaurant water bar, undercounter ice makers are small enough to allow bartenders to get fresh ice in the shortest amount of time, but in most cases the undercounter types cannot handle the high volume of orders. 

Vertical ice machines have a much larger capacity and footprint, and are often equipped with ice storage tubs that are sufficient for orders during peak traffic periods.

If you have a higher demand for ice, a split ice maker is a better choice. The separation of the ice making system from the ice storage bin gives it more ice making capacity and the two parts can be disassembled for shipping and moving, saving on shipping costs.

Chefmax also offers both air-cooled and water-cooled types of ice machines. The water-cooled type works well in all types of restaurants, while an air-cooled ice machine can help caterers save more money if they are outdoors or in areas where water is expensive.

Ice cubes are a common type of ice added to drinks, crescent ice is more common in juices and milk teas, and crushed ice is used to keep ingredients fresh in seafood, meat outlets, and cafeterias. ……Chefmax offers ice machines that can make a wide range of ice types, all with full quality certifications and a complete after-sales service to help you Enhance the taste of drinks and juices, and keep meat fresh at all times.