It is highly probable to run out of ice during opening hours, especially if you are the owner of a cocktail bar. In the event that something like this happens, you will have to improvise and do miracles in order to have some kind of efficiency behind the bar.
Compared to other types of bars, pubs and cocktail bars, the bartender goes through a lot of ice throughout the night.
Therefore, us at ITV we will give you some tips on ice maintenance that will help you make a proper planning and easily prevent this situation, aka the nightmare of every bartender.
You can keep these in mind when managing your bar, thus creating the perfect daily routine and avoiding bad surprises.
Don’t be sloppy
You have to start by knowing how to estimate the amount of ice needed for a night, based on a previous baseline.
It is not enough to count the number of drinks or the size of the bar. You must be able to estimate the maximum number of drinks that you can make and serve at a specific time and during a 2-hour period.
In addition, it is necessary to calculate the ice needed for these cocktails, both during preparation and service.
Knowing this data will support a smooth running for the following two hours. To avoid rushing and rushing, plan ahead and make sure that the ice bins are big enough to hold that much ice.
Use a cold, dry ice tank
Another important point to keep in mind is the size and quality of your ice tank. Ice storage is very important, as it is one of the points that will determine the durability of the ice.
The main characteristics of this element are:
- It needs to be well insulated, so that the ice is not affected by any sudden change in temperatures
- It needs to have good drainage. The care to not let the ice stay in water is relevant, because the sooner the ice comes into contact with the water, the sooner it will melt, which entails a more agitated work.
Proper storage of the ice machine
The ice machine is crucial to service. Therefore, for the proper functioning of the business, finding an appropriate location for the machine is necessary.
It is important to note that this machine requires ventilation as this is critical to ice production and machine durability. If that is not the case, meaning that there is no ventilation or the ambient temperature gets very high, it is advisable to buy a water-cooled model instead of air-cooled.
There are smaller models and others that are larger. The former can be stowed behind or under the bar, while the larger ones are stored in the rear bar, where it is easily accessible, yet away from the frequent walking routes around the bar.
Suitable temperatures
Taking into account and knowing the ambient temperature of the bar is important to estimate how this factor will affect the flow of ice. For this reason, taking this factor into account is relevant for the proper functioning of the bar service, in addition to keeping up to date with the ice production process itself.
It does not matter if you opt for a temperature control system typical of the ice machine or if you place thermostats around it, but it is recommended to keep an eye on the room temperature.
Ice handling
Although you should already know that ice should not be touched with your fingers, it can still happen in many cases, however accidentally.
This action is unsanitary and, in addition, it makes ice melt much faster.
This is a small guide about what you should take into account regarding the ice hygiene routine and how to manage it correctly.
If you have any questions, you can always contact ITV Ice Makers.