Flake Ice for Faster, More Efficient Cooling

All ice is not the same. Flake ice is preferred for many food related and industrial applications because it has unique features that provide for efficient cooling, excellent product protection, better finished products and ease of use.

FASTER COOLING

Flake ice has more than 17,000 square feet (1,579 square meters) of surface area per ton of ice, providing greater cooling efficiency than any other ice. Other types of ice, such as tube, plate, shell or crushed, offer only 4,250 to 13,500 square feet (395 to 1,254 square meters) of cooling surface area per ton of ice.

BETTER PRODUCT COVERAGE

Flake ice is formed in flat flakes which flow freely and provide greater contact area than any other type of ice. Ice thickness can be changed from 1.5 to 2.0 mm with simple adjustments to the machine. These thin flakes melt quickly to cool products efficiently. To transfer heat out of products, it is essential that ice melts. Thicker ice that lasts a long time cools products at a much slower rate than is usually desirable.

THOROUGH PRODUCT MIXING

Flake ice melts rapidly to dissipate heat and add moisture to mixtures. This aids the blending process and will not damage mixing equipment.

GREATER PRODUCT PROTECTION

Flake ice packs well and cushions products against damage. Its flat shape will not create indentations or cause bruising of perishable products.

COST-EFFECTIVE PRODUCTION

Flake ice is economical to produce, requiring only 1.3 tons of refrigeration per ton of ice from 60ºF (16º C) water. It requires less mechanical and human labor than block ice. Defrost cycles in block, plate, shell and tube ice production also add to the refrigeration load and the energy requirements for these types of ice. Flake ice production does not require a defrost cycle.

BETTER SANITATION

Flake ice is made on the inside of the evaporator so it is not exposed to ambient conditions or mechanical handling from the time it is produced until it goes into storage. Therefore, it is more sanitary than types of ice which require more mechanical and human handling.

EASIER STORAGE AND DISTRIBUTION

Flake ice is sub-cooled, so it is completely dry. Since there is no free water as with other types of ice, flake ice will not rapidly fuse together in a storage bin or clog screw conveyors or pneumatic delivery systems. During storage it forms a thin surface crust, which preserves the ice for use at a later time. Dry, free-flowing ice flakes are available for immediate use by simply breaking the crust.

BEST FOR HIGH VOLUME APPLICATIONS

Flake ice is uniquely suited for high volume applications. One of the major problems with all other types of ice produced using a defrost cycle, such as shell, tube or plate ice, is that it carries a lot of free water with it into the storage bin. This water creates problems with corrosion, bacteria growth and iceberg formation in the bin.

NO WASTED WATER

Flake ice makers recycle all unfrozen water back to the ice maker so no water is wasted. This ensures that all water is converted to ice and conserves water resources.