Andy Davis

Not all ice is the same. The type of ice your business uses can affect beverage quality, food presentation, customer experience, and even running costs. From cube ice used in bars and restaurants to flake ice utilised for food display and healthcare, each variety of ice serves a distinct purpose.

Choosing the right cube ice machine for your venue is about more than just brand names — ice output capacity, ice size, energy efficiency, storage capability and installation type all play a part. Cube ice remains the most popular format in hospitality because its slow melt rate, clarity, and versatility make it ideal for drinks service, cocktails and general use.