Ice machine is widely used professional equipment in a variety of catering establishments designed specially for the production of artificial ice. Ice makers vary in a number of characteristics. Depending on the shape of the produced ice there are: Ice cube makersIce machines produce cubes weighing up to 33 gm. Such ice is generally added to a variety of drinks to cool them, with not much diluting them. Cubes are practically suitable for any form of glasses, which determines their widespread use. Nugget Ice machine The produced ice has a cylindrical shape with an inner hole and cools beverages faster than cube ice maker due to the larger thermal interchange surface. Nugget ice is added to a variety of cocktails and is the best for long drinks. Pyramid ice maker Ice produced by this machine has a special pyramid form pyramid weighing about 7 gm. Iced pyramids added in beverages pyramid quickly melt and cool drinks, thats why they are widely used in many fast foods. Furthermore, this kind of ice is often used for cooling different fizzy drinks. Granular ice-making machine Produced granules of 10 mm size provide quick freezing effect due to the large contacting area with the product. Such type of ice is widely used in salad bars and buffets. Scale ice maker Produced ice scales whose thickness varies from 1 to 2 cm, are commonly applied for layout of meat and fish semises. Furthermore, this type of produced ice is superchilled (its temperature can reach up to -12 ° C) that provides fast and high quality freezing of products. Each of these units produce only one type of ice. Produced ice is generally stored in built-in bunkers (designed for small capacity) or separate bunkers, designed for larger scale production. Cooling unit which maintains reliable operation of an ice maker may be internal or external (i.e. compressor and condenser are mounted separately, and the only evaporator is integrated inside). Ice makers are classified into water-cooled and air-cooled. Each of these types has its own advantages. Therefore, air-cooled units consume lower amounts of water and not reliant on conditions of its motion instability in the system, but they are not as compact as in the water-cooled model and require cross ventilation through the motor section. Water-cooled ice makers are compact and can be integrated into even the bar counters, and in the close proximity of walls. These units have an additional coolant overflow hose. Depending on the volume of production are generally used countertop or floor standing models of ice makers , differing in productivity (up to 30 kg of ice per day by countertop and from 50 kg per day by floor standing models). Thus, for a small restaurant or bar will be optimal countertop models, providing with up to 30 kg of ice per day, and for industries and large public catering enterprises will suit floor standing models, producing more than 50 kg of ice per day.