Commercial Ice Making Process

The commercial ice making process. How does it work?

Commercial ice machines are fascinating instruments that combine both efficiency and precision while producing large quantities of ice in the most demanding of environments. In order to keep up to the amounts needed by Australia’s commercial sectors, the equipment needs to meet rigid testing and be able to last for up to ten years.

If you’ve found yourself wandering about the commercial ice making process, then you’re at the right place.

How does it all work?

All ice makers work in the same basic way, with little variation. But for this example, we’ll take a closer look at some of the ice machines we stock, which use a water-cooled method to make ice. It consists of a continuous process of heating and cooling, condensation and evaporation:

  1. In the beginning of the process, a gaseous refrigerant is forced through a series of small coils.  This pressurises the gas inside of those coils, heating it.
  2. When the gas reaches the desired temperature, the refrigerant is released into larger tubes, cooling the gas and creating condensation. The gas within the coils then becomes a liquid.
  1. The condensation is then taken to a stainless-steel evaporator that features a double flushing system.
  2. A reservoir in the ice maker ensures that water is constantly running over the surface of the evaporator. When the water level reaches a certain point, it’s cooled down to freezing temperature.
  3. An important thing to note: the water that’s used in the commercial ice making process has to be pure. The purity of the water is what allows it to freeze at exactly 0° C.  The water in an ice maker goes through a two-part filtration process, washing away the impurities and leaving only the highest quality water in its place.
  4. Once this water reaches a certain point in the evaporator, the process stops and the harvesting cycle begins.
  5. A valve now makes the switch so that the pressurised refrigerant is routed into the evaporator, loosening the newly formed ice cubes into the bin or dispenser.
  6. That process continues until the harvest bin is full and a signal is sent to the machinery to stop until it empties. By stopping the process until the ice is needed, both energy and water are saved.

The ice making process is similar across the board, from the home ice maker to the massive commercial ice makers in factories. The number of cubes and the amount of volume that the ice maker produces is dependent upon the size of the evaporator.

Ice and Ovens are experts in the industry. If you’re looking for a premium ice machine for the fishing industry, hear from our client testimonials that have used our equipment to grow their businesses. If you want some more information about the commercial ice making process as a whole, call us on 1800 998 125 or leave us a message and we’ll get back to you with a solution tailored to your needs.