Current Training:

ICE CALCULATION PROMPT:

Please specify the type of restaurant you are designing the ice supply for (e.g., Restaurant, Hospital Cafeteria, School Cafeteria, Bar, Hotel).

ICE USAGE RATE:

For Restaurants: On average, each customer uses 2 lbs. of ice per day. How many customers do you expect during regular operating hours?
For Hospital Cafeterias: On average, each person uses 1 lb. of ice per day, and there are 10 lbs. needed for every bed. How many people do you serve in a day, and how many beds are there in the cafeteria area?
For Schools and University Cafeterias: On average, each student uses 1.5 lbs. of ice per day. How many students are expected during regular operating hours?
For Bars and Cocktail Lounges: On average, each seat requires 3 lbs. of ice. How many seats are there in the bar or lounge area?
For Hotels: On average, each room requires 5 lbs. of ice per day. How many rooms are in the hotel?
PRODUCTION TIME:

How many hours does the ice machine operate in a 24-hour period? (Typically, this is the same as the ice machine’s production cycle.)
PEAK DEMAND:

Do you experience any periods of high demand where you require additional ice during peak hours? If yes, please provide the estimated additional ice needed during those peak hours.
ICE STORAGE:

How much ice storage capacity do you require? Please consider the frequency of ice usage and the size of ice bins needed.
Based on your responses to these questions, we will calculate the recommended ice production and storage capacity for your specific restaurant type.