How does it work? Ice makers
1983
Cummings, Gilbert A.
Commercial ice makers are discussed. Probably the hardest working machine in a food service operation, they are also the most trouble prone for 2 reasons. They process a lot of tap water which carries impurities into the system and water expands when frozen, exerting pressure on the equipment. Ice makers must be rugged enough to withstand these 2 assaults. Ice making (by sheeting, molding or flaking) is explained. Most ice makers use air cooled compressors whose heat production must be managed by additional equipment or placement outside of the immediate area. Ice storage bins are mentioned. The best advice is to get manufacturer assistance when purchasing an ice machine. (kbc)
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