Flake Ice
Small, hard bits of ice.

Applications:
Produce, seafood and meat displays, blended cocktails, salad bars, therapeutic uses in health care facilities.

Advantages:
Scotsman dry flakes cool more quickly than other forms of ice. This cooling power is combined with very low production costs. Flakes mold to any shape for convenient use in displays and salad bars.

Nugget Ice
Hard, cylindrical, randomly-sized bits of ice that are actually compacted flaked ice.

Application:
Carbonated beverages, food displays, ice dispensing; therapeutic needs.

Advantages:
A consumer preference, soft, chewable nugget ice is versatile and slow-melting. Nuggets help drinks cool rapidly (without wasteful foaming) and stay cool longer, yet allow drinks to maintain their flavor. The hard bits of ice remain free-flowing at all times, and make iced displays look crisper and stay fresher longer.

Contour Cube Ice
The patented, crystal-clear, hard ice shape is designed specifically for foodservice applications. Cubes are individually made, so they are easier to handle.

Applications
Mixed Drinks, carbonated beverages, ice retailing, salad bars, dispensing.

Advantages
The cubes nestle in the glass for high displacement, which means better quality drinks for customers and more profit for you. The unique design eliminates splashing; liquid flows over the contour shapes smoothly and easily.

How Much Ice Do You Need?

Here are some typical examples for cube ice usage:

• Full-service Restaurants: 1.7 lbs. per customer
• Fast Food Restaurants: 0.9lbs per customer
• Cocktail Lounges: 3 lbs. per customer
• Salad Bar: Add 35lbs. per cubic foot of display. Multiply by 2 or 3 depending on estimate refills required.
• Lodging: Use 3 lbs. per room (substantially more if guests are allowed to fill ice chests).
• Health Care: Use 7lbs. per patient per bed. Use 2lbs. per employee.
• Convenience Stores/Customer Self-Service: Use 4oz. per 12oz. drink, 7oz, per 20oz. drink, 10oz. per 32oz, drink. For cold plates add 50% more.