THE ICE MACHINE: THE BANE OF MY RESTAURANT

Bane – nuisance, misery, curse, bother, irritation, annoyance.

Is this the most finicky piece of equipment in a restaurant/bar? From my experience, it is.


Advancements?

There is no new technology on making ice, is there? The basic science of making ice is known as adiabatic cooling. First, it takes time. There are no shortcuts. No reverse microwaving here if that was an actual process.


The workings

The compressor, the condenser, the expansion valve, and the evaporator are the four major components. Any one of these can fail resulting in no ice. I made sure that the ice machine was kept clean and was properly maintained to minimize any issues. Still, there were breakdowns.


Keep it coming

And with a busy bar, we were making a lot of ice. As a result it wasn’t unusual that the ice-making stopped on a busy night.

Granted, one can always buy ice in a pinch, but that’s expensive and a pain in the ass. My frustration is starting to rise again just thinking about it.