Ice Makers
Ice is used in almost every drink a café, bar or hawker drinks stall serves, and many kitchens also use it for chilling seafood, blanching and cold buffets. A commercial ice maker produces ice continuously from a water supply and stores it in a bin, ready to scoop. Jackie’s Enterprises supplies Hoshizaki commercial ice makers in Singapore for F&B businesses that need a steady supply of clean cube ice.
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Ice makers for Singapore F&B businesses
Bars, cafés, bubble tea shops and drinks stalls run through ice quickly at peak hours. Hotels use larger machines for banquets and room service. Restaurants and seafood outlets use ice to chill and display fresh produce. Running out during service means buying bagged ice, so it pays to size the machine to your busiest day.
Types of ice and machine
Hoshizaki’s Singapore range covers several ice shapes and machine layouts:
- Ice shape: cube, big cube, crescent and ball ice. Small cubes suit everyday soft drinks and iced coffee. Big cubes and ball ice melt more slowly and suit cocktails and spirits.
- Self-contained: the ice maker and storage bin are in one cabinet, so it suits smaller counters and back bars.
- Modular or stackable: the ice-making head sits on a separate storage bin, so production and storage can be sized independently for high-volume sites.
- With an ice crusher: some combinations add a crusher that turns cube ice into crushed ice for drinks and displays.
The Hoshizaki Icemaker listed at Jackie’s produces clear cube ice in a compact, stainless steel unit.
How to choose a commercial ice maker
- Daily production: estimate the ice you use on your busiest day, then choose a machine whose production in kilograms per 24 hours covers it with a margin.
- Storage: the bin should hold enough ice for your peak service period, because production continues while you serve.
- Ice type: match the shape to your drinks and uses.
- Space and ventilation: air-cooled machines give off heat, so leave clearance around them and avoid placing them next to ovens or ranges.
- Water and drainage: plan a water inlet and floor drain at the machine’s position, and ask about water filtration to protect the machine and the taste of the ice.
- Cleaning: ice machines need regular cleaning and sanitising. Ask Jackie’s team about the recommended routine.
Brands at Jackie’s Enterprises
Jackie’s lists ice makers from Hoshizaki. Ask the team which Hoshizaki models and production capacities it supplies for your volume.
Related categories
Keep drinks and desserts cold on display in Food Display Showcase.
Tell Jackie’s Enterprises how much ice you use on a busy day and the space available, and the team will recommend a suitable Hoshizaki ice maker.