Industrial

Industrial ice is about heat, not presentation. Melting ice absorbs a great deal more energy than cold water ever can, which is why it’s specified for dough, mince and emulsion work where a batch has to be held at temperature while it’s being worked. No practical volume of chilled water does the same job.

What suits industrial

• Sub-zero flake – dry and free-flowing, so it doses accurately through automated lines and adds less free water to the batch.
• Ice rooms and bulk plant – where volumes are past what a packaged machine will do, we design and build to suit the operation.
• Three-phase and remote systems – for the larger units, with the condenser sited away from the production floor.

Sizing here comes from batch weights and temperatures rather than a rule of thumb. Tell us what you’re chilling and by how much, and we’ll work it out properly.