Ice requirements for restaurants can vary greatly depending on the type of restaurant concerned.
For example, if the restaurant specialises in seafood, the menu choices are often displayed on ice. In this case granular flake ice would be ideal.
However, when it comes to drinks, an alternative type is usually advisable. Traditionally, cube ice has dominated this application, but in recent years restaurateurs have been moving away from cube ice, which can be associated with fast food outlets.
Restaurateurs like to create a good feeling to every aspect of their diners experience. In response to this requirement Ziegra developed a range of nugget ice machines, initially for the American market. Today our range of nugget ice machines is also available in Europe.
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