In the catering or food industry, the ice crusher is one of the essential pieces of equipment. It allows, in fact, to produce crushed ice cubes . Even more and more individuals are using it. Bartenders are the most frequent users of such a device. Before equipping yourself with one, you should respect a certain number of selection criteria.
Types of crushers
There are two types of ice crushers used in bars: manual and electric . The former are cheaper than the latter. You don't need electricity to activate them: just use the crank they come with.
Electric ice crushers, on the other hand, are more expensive , especially since they require electricity to operate. However, they are simple to use. In addition, they are more efficient.
The ice crusher tank
For a professional (cafes, bars, restaurants), the larger the volume of the ice crusher tank, the better. The capacity of the bin varies between 0.5 and 4 liters. As a professional, the minimum required is 2 liters . An individual will not need more than 1 liter.
The power
The power criterion is only valid for electric ice crushers. Here again, a professional will need optimal power to produce enough ice cubes.
The material of the ice crusher
Different materials can make up an ice crusher: plastic, steel, stainless steel... each of them has advantages and disadvantages. Plastic ones, for example, are the cheapest , but they are the most fragile . A professional, for his part, should opt for a stainless steel or steel ice crusher . Sure, it's more expensive, but it's much more durable.