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Supermarkets & department stores


What you should be aware of


The costs

The total annual costs for the ice in your ice display comprise the following items:

 

  • Capital costs for the ice machine / investment (approx. 25%)
  • Operating costs, e.g. electricity and water (approx. 30%)
  • Operating costs, e.g. for shovelling, transportation and distributing the ice around the display (approx. 40%)
  • Maintenance costs (approx. 5%)

 

The potential for cost reductions on the operating costs, with a share of 40% of the annual overall costs, is particularly high. With suitable ice distribution systems you could even save up to 50 or even 75%. Due to the working time this would save with the ice bed, your employees would be able to concentrate fully on the design of the goods presentation.  

 

Capacity and operating temperatures

The production capacity of an ice machine depends heavily on the surrounding and water temperatures. Each machine has a nominal output for certain, stated temperatures. Consequently the output is sometimes stated at a surrounding and water temperature of 10° C, sometimes at 20°C / 15°C or even at 35°C / 25°C.  

The higher the nominal temperatures of the ice machine, the more powerful it is.  

 

Compared to the nominal temperatures, the ice output is reduced by approx.:

 

  • 1% for each additional 1°C in the surrounding temperature
  • 1.5% for each additional 1°C in the water temperature  

 

Example: An ice machine with 1,000 kg/24h produces the following amount at a surrounding temperature of 35°C and a water temperature of 25°C.

  • 1,000 kg,      if the nominal output is stated at
                         35° surrounding / 25° water
  • 700-800 kg,  if the nominal output is stated at
                         20° surrounding / 15° water
  • 500-600 kg,  if the nominal output is stated at
                         10° surrounding / 10° water  

 

In addition to this the ice quality reduces considerably above the nominal temperatures. The ice becomes watery, slushy and melts very quickly.  

 

When selecting your ice machine make sure that the nominal temperatures of the surrounding temperatures correspond to those in the warmest period of the year. This is because at this time your requirement of good quality ice is at its greatest.  

 

Hygiene

The hygienic quality of the ice should correspond to the water used. Increasing bacteriological checks by vets guarantee the hygienic standard in the supermarket industry. Our ice machines are suitable for this.  

 

The following rules have to be observed by the user:

  • Select an ice machine with a hygienic design, including the accessories
  • Clean the ice machine and the bin regularly (make sure that the machine and the bin are easily accessible)
  • Follow the manufacturer's recommendations and let experts carry out cleaning and maintenance at regular intervals.  

 

Replacing the ice

For hygienic and optical reasons, the ice should be exchanged daily. The evening is the best time for this, so that a fresh bed of ice is available the following morning.

 

Here are a few recommendations on removing ice from the display:

  • Let the ice melt overnight, and remove the remains in the morning. It's obvious, but the display must be cleaned in the morning
  • Select a display with a warm water cleaning system; low maintenance costs but energy costs
  • Manual removal (optional: in a heated container); the display has to be cleaned immediately, but it is the process which requires the most time         


Calculator for ice machine
Surface area of display (m²):
Height of ice (cm):



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