outside ice makers and crusher recommendations? - Tiki Drinks and Food

S Swanky Tiki Socialite Hapa Haole Hideaway, Knoxville, TN Joined: Apr 03, 2002 Posts: 5398	S Swanky Posted posted on Wed, Sep 23, 2015 12:02 PM Anything that is going to make enough ice to keep up is going to be big and expensive. I used a portable one for a short time, but it just was completely unable to keep pace. After trying various things, we settled for ice buckets and a fridge with dual ice makers and crushed through the door. When we run low, we send someone to get more crushed inside and when that runs out, we scoop the cubes from the bottom maker into the top and crush that. If we run out at that point, we probably should stop drinking anyway... This allows for more quiet in the bar, less cost and less space needed. No lines to run, etc. And almost always using crushed, not cubed ice would mean either a more expensive maker or more noise and hassle and space required. So, forget the ice in the bar, and use ice from your fridge and an insulated bucket. One bucket full of crushed ice will make about 8-12 cocktails. 2-3 rounds for 4 people. ANd it's not a huge bucket. ANd guests or spouses are more than happy to get more and help out. And think about your typical commercial bar. They don't have ice machines back there, they bring it from the back in 5 gallon buckets and just have insulated coolers. So get the cooler the size you need and transport the ice. SO much easier and simpler. Like Mai-Kai: History, Mystery and Adventure the book [ Edited by: Swanky 2015-09-23 12:06 ]

Anything that is going to make enough ice to keep up is going to be big and expensive. I used a portable one for a short time, but it just was completely unable to keep pace. After trying various things, we settled for ice buckets and a fridge with dual ice makers and crushed through the door. When we run low, we send someone to get more crushed inside and when that runs out, we scoop the cubes from the bottom maker into the top and crush that. If we run out at that point, we probably should stop drinking anyway...

This allows for more quiet in the bar, less cost and less space needed. No lines to run, etc. And almost always using crushed, not cubed ice would mean either a more expensive maker or more noise and hassle and space required.

So, forget the ice in the bar, and use ice from your fridge and an insulated bucket. One bucket full of crushed ice will make about 8-12 cocktails. 2-3 rounds for 4 people. ANd it's not a huge bucket. ANd guests or spouses are more than happy to get more and help out.

And think about your typical commercial bar. They don't have ice machines back there, they bring it from the back in 5 gallon buckets and just have insulated coolers. So get the cooler the size you need and transport the ice. SO much easier and simpler.

Like Mai-Kai: History, Mystery and Adventure the book

[ Edited by: Swanky 2015-09-23 12:06 ]

Post #751366 by Swanky on Wed, Sep 23, 2015 12:02 PM