HHCC Restaurant Refrigeration Austin, Round Rock, Georgetown, and Cedar Park
Specialist Solutions
- Commercial Coolers
- Freezers
- Commercial Ice Makers
- Food Markets
- Bakeries
- Fish
- Meat
- Dairy
- Produce
- Wine Storage
- Hotels
- Restaurants
- Bars
- Convenience Stores
- Processing
- Production
- Fast Food
- Institutional Customers
- Floral Coolers
- Concessions
- Reach-Ins
- Liquor Stores
- Environmental Rooms
- Mortuary Storage
We provide Same Day Service – 7 Days a Week to Repair your Equipment.
We Specialize in Preventative Maintenance Solutions to keep your Equipment running efficiently, even during the hottest days and extreme use.
We provide Free Estimates for your New or Replacement Refrigeration Systems.
We provide Expert Advice on Choosing and Designing your Commercial Refrigeration System.
Our Refrigeration Systems are not only Reliable, but will Provide you with On-going Energy Savings.
Ice Machines
Ice-making capacities from 300-2200 lbs/day, superb operational efficiency and reliability, NSF and UL certification, and with stainless steel construction. These machines produce the purest ice with the cleanest taste while saving time and money which is important for any operation. They are commercial grade with various ice types such as cubes, nuggets and flakes making them perfect for any restaurant, bar, hotel, motel, convenience store, health-care facility, marina or office. This selection of ice makers can produce up to 2200 lbs of clear hard ice per day with storage bins holding 250-1200 lbs. We understand the demanding needs of our customers and have found the products to meet or exceed these standards.
How much ice does one need?
IceandWine.com has put together a reference guide for your use. Please keep in mind that these are averages, but should be a pretty good starting point.
Restaurants use 1.5 lbs. per customer or 5 lbs. per seat
Hotels use 5 lbs per room
Home use is 6oz per 12 oz. drink and 10 oz. per 20 oz drink
Bars/Lounge use 3lbs. per customer
Commercial Icemakers
There are any number of ways to configure a large, free-standing icemaker -- all you need is a refrigeration system, a water supply and some way of collecting the ice that forms.
One of the simplest professional systems uses a large metal ice-cube tray, positioned vertically. You can see how this system works in the diagram below.
In this system, the metal ice tray is connected to a set of coiled heat-exchanging pipes like the ones on the back of your refrigerator. . A compressor drives a stream of refrigerant fluid in a continuous cycle of condensation and expansion. Basically, the compressor forces refrigerant through a narrow tube (called the condenser) to condense it, and then releases it into a wider tube (called the evaporator), where it can expand.
Compressing the refrigerant raises its pressure, which increases its temperature. As the refrigerant passes through the narrow condenser coils, it loses heat to the cooler air outside, and it condenses into a liquid. When the compressed fluid passes through the expansion valve, it evaporates -- it expands to become a gas. This evaporation process draws in heat energy from the metal pipes and the air around the refrigerant. This cools the pipes and the attached metal ice tray.
The icemaker has a water pump, which draws water from a collection sump and pours it over the chilled ice tray. As the water flows over the tray, it gradually freezes, building up ice cubes in the well of the tray. When you freeze water layer by layer this way, it forms clear ice. When you freeze it all at once, as in the home icemaker, you get cloudy ice.
After a set amount of time, the icemaker triggers a solenoid valve connected to the heat-exchanging coils. Switching this valve changes the path of the refrigerant. The compressor stops forcing the heated gas from the compressor into the narrow condenser; instead, it forces the gas into a wide bypass tube. The hot gas is cycled back to the evaporator without condensing. When you force this hot gas through the evaporator pipes, the pipes and the ice tray heat up rapidly, which loosens the ice cubes.
Typically, the individual cube cavities are slanted so the loosened ice will slide out on their own, into a collection bin below. Some systems have a cylinder piston that gives the tray a little shove, knocking the cubes loose.
This sort of system is popular in restaurants and hotels because it makes ice cubes with a standard shape and size. Other businesses, such as grocery stores and scientific research firms, need smaller ice flakes for packing perishable items. We'll look at flake icemakers next.
