info@therestaurantwarehouse.com
Restaurants and hotels must have commercial ice makers to produce clean, fresh, and frozen ice throughout the day. The Atosa ice machine equipment ensures that you can keep foods chilled during transit or make refreshing drinks. With its state-of-the-art ice making technology, the Atosa ice machine is perfect for busy restaurants and hotels.
Ice Machine
Call/Text/Email
206-419-5801
therestaurantwarehouse@gmail.com
Atosa Ice Machine
Restaurants and hotels must have commercial ice makers to produce clean, fresh, and frozen ice throughout the day. The Atosa ice machine equipment ensures that you can keep foods chilled during transit or make refreshing drinks. With its efficient design, this machine produces up to 800 pounds of ice per hour. So whether you're in need of a large quantity of ice for your establishment or just need a few cups for your drink, the Atosa ice machine is perfect for your restaurant or bar.
When considering the purchase of an ice machine, it is important to assess both the quantity of ice required and the specific locations where it will be needed. If there are multiple areas, such as the garde manger area, bar, and wait stations, it may be more practical to have several smaller machines placed strategically, rather than relying on a single, larger unit that requires the transportation of ice across different areas.
ce-making machines are essentially refrigeration units that utilize a pump to circulate water from a tank. This water then flows through the tubing to a freezing assembly, where it is transformed into a solid sheet of ice. To convert the ice into cubes, the frozen sheet is either crushed or pushed through a screen. The size and shape of the ice cubes depend on the type of screen used. Once the ice is crushed or cubed, it is automatically deposited into a storage bin. If the bin reaches its maximum capacity, a sensor within the machine will halt the ice-making process until there is space to create and store more ice. Given that the majority of the ice maker's components come into direct contact with water, it is crucial that these parts are constructed using materials that are resistant to rust.
The capacity of an ice maker is determined by the amount of ice it can produce within a 24-hour period. However, various factors can affect the output and quality of the ice produced by the machine.
The ideal temperature for incoming water is 50 degrees Fahrenheit. Warmer water will result in the machine working harder. For room temperature, the ideal is around 70 degrees Fahrenheit. If the machine is being installed in an environment where the ambient temperature is 80 degrees Fahrenheit or higher, it is advisable to consider a unit with a water-cooled condenser to compensate for hot, humid, or grease-laden air. The minimum water pressure required is 20 pounds per square inch (psi), while the recommended pressure is between 45 and 55 psi. Anything above 80 psi can cause malfunctions. If the water quality is hard, it will slow down the machine's performance and usually requires some form of pretreatment before entering the machine. The water with fewer minerals and chemicals will freeze more quickly and firmly, and it will melt at a slower rate. Therefore, filtration is generally recommended.
When reviewing the manufacturers' claims, it is important to pay close attention to the conditions under which they were tested. Typically, these claims are based on ideal circumstances such as a water temperature of 50 degrees Fahrenheit and an air temperature of 70 degrees Fahrenheit. It is worth noting that a 10-degree increase in air temperature can result in a 10 percent decrease in daily ice output. Additionally, it is advisable to examine the water and energy usage data provided by the manufacturer. This information can vary significantly, with water consumption ranging from 15 to 27 gallons per 100 pounds of ice and electricity usage ranging from 5 to 10 kilowatts.
Regardless of the positioning of the ice maker, it requires access to both cold water and a drainage system. Of utmost importance is the presence of a 1-inch gap between the ice maker's drain line and the nearest floor drain. This precautionary measure is essential in order to prevent the possibility of contaminated water flowing back into the ice bin.
Proper plumbing is a requirement from the local health department wherever you choose to install the ice maker. It is also recommended to have a recessed floor beneath the unit to prevent accidents caused by spilled ice melting on the floor. An effective solution is to incorporate an inlet chiller with the ice machine. This chiller, similar in size to a household fire extinguisher, collects the water that would typically be discharged into the drain. Instead, the water is recirculated through copper coils in a chamber containing fresh water. The cold outgoing water cools the coils and the incoming water, resulting in faster ice production. The inlet chiller, which is energy-free and has no moving parts, can reduce electricity consumption by up to 30% and increase the ice maker's capacity by 50%.
Proper air circulation is necessary for the unit. Similar to any refrigerator, an ice maker releases warm air and should be positioned at a minimum distance of 4 inches from the wall to ensure adequate ventilation.
Just like there are different machine capacities, there are also varying sizes of storage bins. Many operators opt for a combination ice maker and storage bin, ensuring that they never run out by increasing the total capacity by an additional 20 percent. Experts in ergonomics also advise against bins with a depth exceeding 16 or 18 inches, as these are difficult for employees to reach when scooping from the bottom. It is recommended to search for storage compartments equipped with volume sensors, as this feature automatically stops production when the bin is full. Opening the bin and having ice tumble out every time is simply a waste.
One crucial factor to consider is the duration of each icemaking cycle. Ideally, the entire freezing-harvesting-ejection process should not exceed 15 to 20 minutes for the ice cubes to reach the storage bin, assuming normal conditions.
When it comes to banquet situations where glasses need to be set out in advance, large cubes or full cubes are the better choice as they melt more slowly. However, they may appear less filling in some glasses and can be cumbersome. On the other hand, smaller half cubes are preferred in bar settings because they fit better into most glasses and allow for a more aesthetically pleasing presentation.
- Smaller cubelets are recommended for soft beverages as they effectively fill the glass or cup, allowing you to stretch your supply of soft drinks.
- Nugget ice refers to crushed ice that has been compressed into dense and varied-sized pieces, which melt at a slower rate and cause less strain on blender blades compared to cubed ice. It is an ideal option for soft beverages and blended fruit drinks.
- Circular forms are more suitable for the contours of a drinking glass.
- Rectangular cubes have a better stacking ability compared to round ones, resulting in fewer empty spaces within the glass.
The appropriate shape of your glassware and the type of service you offer will depend on your clientele. Additionally, you may need crushed ice or flaked ice. You can purchase an ice maker that produces crushed ice or one that makes ice cubes and then crushes them when necessary using a special canister. Crushed ice has a faster cooling effect compared to ice cubes and is ideal for salad bars or fresh-seafood displays. On the other hand, a flaked ice machine, also known as a flaker, produces soft, snow-like beads of ice that are primarily used for keeping items cold, such as fresh fish, bottled wine, or food in salad bars.
According to Foodservice Equipment and Supplies magazine, the amount of ice needed for your business depends on the type of establishment. For quick-service restaurants, it is recommended to estimate 0.9 pounds of ice per customer. Full-service restaurants should estimate 1.7 pounds of ice per customer, while cocktail lounges should estimate 3.0 pounds of ice per customer.
For the majority of businesses, the quantity of ice required will vary on a daily and seasonal basis. During the summer months, you might need more ice compared to the winter season. Additionally, there may be higher demand for ice during peak meal times or on weekends compared to weekdays. Therefore, it is recommended to estimate your ice requirements and select an ice machine and storage bin that can accommodate approximately 20 to 25 percent more than your estimate. It is every restaurateur's worst nightmare to run out of ice on a busy night, so most of them opt to purchase the largest ice machine that can fit their space. However, a more prudent approach would be to calculate your specific ice needs and invest in a machine that is suitable for your requirements. Calculate the amount of ice needed for an entire week.
It can be assumed that each meal served will necessitate approximately 1 to 1.5 pounds of ice. Divide this quantity by seven, and then multiply the outcome by 1.2 to obtain an estimate of the total ice usage for one week.
The average daily usage will determine the final total. It is important to keep in mind that making ice is two to three times more costly than storing it. Therefore, it is advisable not to compromise on the size of the ice-holding bin. Opt for an ice machine that has a bin capable of storing double the amount of ice it can produce within 24 hours. Although you may not require this larger bin capacity every day, it is a more economical choice compared to having the ice machine running continuously.
Atosa Ice Maker
All food service operations need ice, and the simplest way to meet that need is to have a ice-making machine that freezes and stores ice automatically. You need to determine how much ice your pizzeria will need before you buy a ice machine. The rule of thumb for your ice needs is the following: 1.) Figure 1 to 1.5 pounds of ice for every meal. 2.) Divide the figure by seven. 3.) Multiply the result by 12. The final total will be your average daily ice usage. The quick service pizza restaurant would want 5 ounces for 10 ounce drink, 8 ounces for a 12-16 ounce drink, and 12 ounces for a 18-24 ounce drink.
From small cafes to large commercial kitchens, there is a range of options to choose from when opening a restaurant. The equipment necessary will depend on the type of restaurant chosen. All restaurants have some basic equipment needs, such as stoves, grills, fryers, and other cooking appliances. Furthermore, equipment such as industrial mixers, blenders, food processors, juicers, commercial-grade stoves, grills, refrigerators, freezers, microwaves, coffee machines, espresso machines, food warmers; scales; thermometers; knives; sinks; faucets; dishwashers; cleaning supplies, and more are also essential.
People have always been fascinated with opening new restaurants, despite the fact that it is a competitive and difficult industry. Starting a new restaurant business can be very costly, particularly if you live in an area where renting commercial real estate is costly. Many business owners don't have all the money for their expenses in cash, so they must look for financing and financing options to start their business. Many entrepreneurs are interested in using their digital assets to finance their business ventures. Can you use crypto to finance your restaurant? Read on to learn more.
Restaurants rely on commercial kitchen equipment to help them operate.
Why are some commercial restaurant equipment and quality products prices so high? The correct query should be, Why do my competitors close to me use salesmen and high locations that drive up costs excessively? Most companies are paying 20% commissions to their own employees, which double or even triple your restaurant, coffee shop or bars start-up costs. Making foodservice industry un-accessible without spending a substantial amount of your hard earned money or life savings.
Commercial Freezers
There are several sizes of refrigeration units available, and they're an important piece of commercial kitchen equipment. Any foodservice business requires them. The kitchen size and food storage volume should be considered when choosing a refrigeration unit.
In addition to commercial-grade kitchen appliances, you'll need a range, oven, refrigerator and freezers. Microwaves, toasters, and coffee makers are all commercial-grade kitchen appliances. You'll also need to stock your kitchen with all the necessary cookware and utensils. This includes pots, pans, knives, cutting boards, and serving utensils, among other things. You will also need to buy dishware, glassware, and flatware for your restaurant. Make sure to purchase enough of each to suit your customer volume. In addition to all the equipment inside the kitchen, you will also need to buy furniture and fixtures for your dining area. These include tables, chairs, bar stools, and booths, as well as table linens, place settings, and other decorations. Finally, you must obtain all the necessary small-wares for your restaurant. This category includes silverware, napkins, straws, and to-go containers, among other things. With this restaurant equipment checklist, you will be certain to have everything you need to open your doors and serve clients immediately.
Commercial Refrigeration
Restaurants often rely on commercial refrigerators, freezers, and coolers to preserve food. Dishwashers and glasswashers are important in keeping dishes and glassware spotless. These items are critical for preserving food.
The range of commercial kitchen equipment that we provide includes everything from panini presses and pizza ovens to steam tables and rice cookers. It is crucial to include a variety of commercial kitchen equipment in any foodservice establishment. Ovens, fryers, griddles, microwaves, and under-counter freezers and refrigerators units, among other things, are required. Some of this equipment is small and easy to replace, while other parts are very large and costly. When establishing a new foodservice business, the equipment must be carefully considered. Which pieces can be added later on and which ones are required initially must be carefully considered.
Commercial Ovens
Ovens are one of the most crucial devices in any commercial kitchen. There are a variety of sizes and styles, and they may be utilized for a variety of purposes. For example, combi-ovens are ideal for baking, while convection ovens are suitable for both cooking and baking. The size of the kitchen and the amount of food that will be prepared should be taken into account when choosing an oven.
Deep Fryers
Fryers are another crucial commercial kitchen device. French fries and chicken wings, for example, can both be prepared in a Atosa 40 pound deep fryer. The size of the kitchen and the amount of food that is served should be considered when choosing a fryer. Griddles are a multipurpose commercial kitchen device that can prepare a variety of meals. Countertop griddles may be of various sizes and used for a variety of tasks. When selecting a griddle, the size of the kitchen and the amount of food that will be served should be considered. It's crucial for any foodservice establishment to have microwaves. Microwaves are accessible in a variety of sizes and can be utilized for a wide range of tasks. When selecting a microwave, the size of the kitchen and the amount of food to be cooked must be considered.
Restaurant equipment near me
We have everything you need to run your restaurant, whether you're looking for an Atosa ice machine, refrigerated merchandisers, freezer or countertop char-broilers, cooking equipment, griddles, or woks. Our selection includes quality stainless steel appliances at great prices, whether you're running an established business like yours or a small food truck that's just getting started.
The equipment for a restaurant can be financed
Do you require some assistance? I offer lease to own restaurant equipment financing to those who need it as a means to generate start up money. No lofty credit requirements or low down payments ensure that your dream of establishing an iconic establishment comes to life. With our financing options, we assist local entrepreneurs with starting their new business and supporting them as they expand into established eateries. You might be earning a profit before your first payment is due.
Best in Restaurant Supplies
The cost of restaurant equipment can vary greatly depending on the size and function of the business, as well as the kind of equipment required. Some of the most common pieces of restaurant equipment can cost anywhere from a few hundred to tens of thousands of dollars. Ovens, dishwashers, refrigerators, freezers, and cooking equipment are some of the most expensive equipment used in restaurants. While there are many other pieces of equipment required in a restaurant such as sinks, cutting boards, and utensils, they can be quite costly. Before establishing a business, you should carefully consider the cost of restaurant equipment. It can be quite expensive, but with the right equipment, a restaurant can be both successful and profitable.
Restaurants and bars can purchase the highest quality equipment at the lowest prices from The Restaurant Warehouse. We have everything you need to outfit your kitchen and keep your business functioning properly. Select from a wide variety of ovens, stoves,
kegerators, bar refrigerators, and bottle coolers and more to find the perfect equipment for your business. Additionally, don't forget to check out our low online prices! Start rebuilding your restaurant's infrastructure today.
Atosa Sandwich Prep Tables
Atosa offers a full range of Mega Top sandwich prep tables and pizza prep stations, designed to maximize efficiency in any commercial kitchen.
Our top sellers are the MSF8302 48" Sandwich Prep Table with durable casters; adjustable shelves; anti-jam stainless steel pans—unlike true sandwich prep tables cheaper poly plastic alternatives. The NSF certified ETL cetlus rated digital temperature control refrigerator, complete with cutting boards automatic evaporation pan rail accessories NEMA plugs and 115v Embraco compressor unit. For additional storage needs we offer drawers for select models...all within 7 to 21 cubic feet capacity! And if space is at a premium don't worry – Atosa offers a 27 inch sandwich prep table and 36 inch sandwich prep table that fits your needs perfectly.
Atosa Refrigerators
The dependability of Atosa Catering Equipment holds strong when pitted against other brands like True Refrigeration. Despite some Restaurant owners sticking to what works for them, those who purchase and use the top and bottom-mount freezers with -8 F temperature range tend to return to Atosa again when they're looking for another refrigerator or freezer. On the flip side, True still retains its niche market that are seeking out solid door 115v Refrigerators 33–38F temperature ranges as well electric defrost Freezers capable reaching down near absolute zero at –10 degrees Fahrenheit along with Sandwich Prep Tables and Pizza Prep Tables.
Atosa Pizza Prep Tables
Atosa restaurant equipment is designed to provide top-of-the line quality and longevity. Our Atosa pizza prep tables stainless steel pans keep your deli meats, vegetables and salads fresh for optimal flavor every time! We offer optional casters accessories, solid doors rather than drawers along with epoxy shelves; automatic evaporation keeps items at the perfect temperature while a side mount embraco compressor provides power efficiency - all backed by our NEMA 5-15P (two pole with ground pin) plugs and 115v commitment. Every product meets NSF ETL cetlus compliant North American safety standards as well as required sanitation requirements. Contact customer service today for pricing on either of our pizza or sandwich prep tables that can be tailored specifically to meet your needs.
Commercial Kitchen Equipment
The Restaurant Warehouse provides an extensive range of products that cater to various needs. Our offerings include Ovens, Ranges, Fryers, Hood Systems, Refrigerators, Back Bar Coolers, Bar Supplies, Pizza Equipment, Booths, Chairs, Tables, Bar Stools, menus, kitchen supplies, wash sinks, kitchen utensils, parts, furniture, and everything else required to establish a property. We take pride in being affiliated with the Horizon Foodservice Equipment Dealer Network, which enhances our purchasing capabilities on a national level while maintaining our local expertise.
When it comes to restaurant supply, there are many different pieces of equipment to choose from. From commercial kitchen equipment such as fryers, warming trays, refrigerators, dishwashers, stoves, microwaves, sinks and more, you can find all the essential items needed to keep your restaurant running smoothly. Shopping with us today will give you access to thousands of products and equipment options for restaurants. We understand that selecting the right items can be a difficult decision, so we provide helpful advice so you can make an informed choice when it comes to purchasing restaurant supply. With our vast selection of high-quality products at competitive prices, you can feel confident in the restaurant supplies you are purchasing. Shop with us today and find everything you need to run your restaurant successfully.
Commercial Refrigeration
Commercial refrigeration is an essential element for any foodservice business. From extending the life of ingredients to providing a safe environment for consumption, all types of food service establishments rely on their Refrigerator and Freezers units--whether they are reach-in, Undercounter Refrigeration worktop or display model Merchandisers. Refrigeration also plays a key role in impulse purchases at convenience stores and grocery store points of sale with pre-packaged items stored safely behind glass doors. No matter what size your business may be, commercial refrigerators provide critical storage solutions that help keep operations running smoothly.
Commercial Cooking Equipment
Restaurants and other hospitality businesses need commercial-grade kitchen equipment to stay productive, profitable and competitive. Upgrading cooking appliances such as Deep Fryers, Convection Ovens and Ranges can result in up to a 20% boost in revenue - an immense benefit for any business.
Used Restaurant Equipment
Investing in new restaurant equipment is worth it for many reasons, one of the biggest being efficiency. Commercial-grade Griddles and Charbroilers are much more efficient than older models and can be up to 90% efficient. Not only does this mean that you will save on energy costs, but it also means you’ll have less downtime due to maintenance and repairs. It’s important to look into purchasing quality restaurant supply and equipment, as this will make a big difference in your operations. Investing in more efficient equipment can help cut down on energy costs, saving you money and allowing you to focus on other areas of your business. An investment in quality restaurant equipment can be a great decision that pays off in the long run.
Every food service establishment must have the essential equipment
Having the right kitchen equipment is critical if you're in the restaurant business. Every kitchen and the restaurants menu requires certain devices, from the proper cookware and appliances to the proper food storage and preparation products. Every restaurant requires certain basic kitchen equipment. We'll look at a few of the critical kitchen devices you must have in your kitchen. If you're just getting started in the restaurant industry or are looking to enhance your current kitchen, this post covers all the fundamentals you need to ensure your kitchen is fully operational.
Restaurants need to stock kitchen essentials.
You must be sure to have the necessary kitchen equipment if you are opening a restaurant. Here is a list of what you require:
- A commercial Convection Ovens is crucial for any restaurant kitchen. An oven that can accommodate large quantities of food in one go is required.
- A Commercial Freezers are required to keep your food fresh.
- Prep tables are vital for any kitchen. You will require them for food preparation, storage, and other purposes.
- Having a commercial dishwasher in your restaurant is essential to keeping your dishes clean and your kitchen running smoothly.
- Smallwares are the tools of the trade in any kitchen. You’ll need things like pots, pans, utensils, and more.
- Restaurant Range with burners and a griddle for roasting or cooking meats are just a few of the many duties you can accomplish with a range.
- Any restaurant must have an ice maker. Ensure that you get one that can keep up with your demands.
- Restaurants must have a Commercial Refrigerator to store food and keep ingredients fresh.
- A Prep Table is a superb method to keep your kitchen organised. It's the perfect location to prepare food and keep everything close at hand.
- Commercial sinks are crucial in any restaurant kitchen, whether it be for washing dishes, preparing food, or both.
- Every restaurant must have an Ice Machine. Ensure that you get one that can keep up with your demands.
Restaurant Equipment Craigslist
- Seattle Restaurant Equipment Craigslist
- Portland Restaurant Equipment Craigslist
- San Francisco Restaurant Equipment Craigslist
- Orange County Restaurant Equipment Craigslist
- Los Angeles Restaurant Equipment Craigslist
- Las Vegas Restaurant Equipment Craigslist
- San Diego Restaurant Equipment Craigslist
Feeling confident in our restaurant supply store and business model, we invite restaurateurs to shop restaurant equipment depot and the following sellers of kitchen equipment. Experience professional-grade results yourself.
Shop today and get start putting your restaurants hard earned cryptocurrency to work. We accept Bitcoin, Bitcoin Cash, Dai, Dogecoin, Ethereum, Litecoin, USD Coin. Questions? Need an itemized quote or Invoice? Please feel free to contact Sean Kearney. I will be more than happy to email you an itemized quote and invoice. My cellphone number is 206-419-5801 and my email address is info@therestaurantwarehouse.com I am more than happy to answer your emails, phone calls, or texts morning, noon or night. Rather pay with a credit card, use the checkout or finance?
The Restaurant Warehouse
2609 18th AVE South
Seattle, WA 98144
info@therestaurantwarehouse.com