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Match ice type, demand profile, storage, water and cleaning access to the drinks and service pattern.
Choose ice for its use
Different ice forms suit different drinks, displays and food-service tasks. Confirm the form needed by the menu and any connected dispenser or serving equipment.
Estimate demand and storage separately
Record peak usage and replenishment opportunities. Compare ice production and bin storage as distinct needs, and check the location’s ambient and ventilation conditions.
Plan water and hygiene
Verify water supply, drainage, filtration needs, clearance and cleaning access from the model documentation. Establish a cleaning routine that follows the manufacturer’s instructions.