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When selecting commercial ice equipment for your business, the choice between flake ice and cube ice impacts everything from product quality to energy costs. Here's what Australian businesses need to know:

Flake Ice: Soft, moldable flakes produced at -9°C to -10°C that cool products rapidly and conform to irregular shapes. Perfect for seafood markets, meat processing facilities, healthcare applications, and industrial cooling. While flake ice consumes more energy per kilogram produced, it delivers faster cooling per unit of ice used, which can reduce total ice requirements in certain applications.

Cube Ice: Hard, crystal-clear cubes with 95-100% hardness that melt slowly while maintaining beverage quality. Essential for bars, restaurants, cafés, and catering operations. Generally more energy-efficient per kilogram produced, cube ice excels in beverage service and presentation.

Quick Comparison

Feature	Flake Ice	Cube Ice
Shape	Thin, irregular flakes	Solid, uniform cubes
Cooling Efficiency	Very rapid cooling via large surface area	Moderate cooling speed
Melt Rate	Fast	Slow
Best Uses	Food displays, seafood, healthcare	Beverages, hospitality, catering
Energy Use (per kg)	Higher	Lower
Water Use	Varies by cooling system (air vs water-cooled)	Varies by cooling system (air vs water-cooled)

Key takeaway: Flake ice suits industries needing rapid cooling and complete product coverage, while cube ice serves establishments prioritising drink quality and presentation. Your choice depends on cooling requirements, visual needs, and operational priorities.

Flake Ice: Features and Uses

Flake Ice Properties and Benefits

Flake ice stands out with its thin structure (approximately 2.0-2.5mm thick) and production temperature of -9°C to -10°C. This sub-zero temperature creates ice with exceptional heat transfer capabilities, making it indispensable for temperature-sensitive applications across Australia.

The moldable nature of flake ice allows complete coverage around irregular shapes, ensuring uniform cooling throughout products. This characteristic proves particularly valuable when maintaining consistent temperatures during transport and display. The dry, sub-zero composition minimises clumping, simplifying handling and storage operations.

While flake ice melts faster than cube ice due to its larger surface area, this becomes an advantage in applications prioritising rapid temperature reduction. The higher energy consumption per kilogram is offset in applications where faster cooling reduces total ice requirements. Coast Distributors' flake ice machines are engineered specifically for this rapid cooling performance.

Which Industries Use Flake Ice

Flake ice plays a vital role across various Australian industries:

Seafood: Fish markets and processing facilities throughout Australia depend on flake ice for maintaining product freshness. Its ability to wrap completely around prawns, fish, and shellfish ensures consistent cooling during transport and display, helping reduce spoilage rates and meet Food Safety Standard 3.2.2 requirements, which mandate proper temperature control and equipment sanitation for ice handling.

Meat and Poultry: Processing plants utilise flake ice for gentle cooling that maintains food safety standards without damaging products. The soft texture minimises bruising on delicate cuts while extending shelf life throughout butchering, packaging, and transport operations.

Retail Displays: Supermarkets and fresh food retailers create visually appealing displays using flake ice in their seafood and deli sections. Its moldable nature allows staff to present products attractively while maintaining safe temperatures throughout trading hours.

Healthcare: Medical facilities across Australia utilise flake ice for therapeutic applications and specimen transport. Its flexibility makes it ideal for cold therapy treatments requiring ice to conform to body contours, plus preserving temperature-sensitive samples during transport.

Industrial and Mining: Manufacturing operations require flake ice for precise temperature control, while remote mining sites use it for equipment cooling and worker relief in extreme conditions. The versatility of flake ice makes it invaluable in harsh Australian industrial environments, though energy costs can be significant in remote locations.

Top Flake Ice Machines from Coast Distributors

Coast Distributors offers Australia's most comprehensive range of flake ice solutions:

Grant Sub Zero FFAR Series The FF1AR model produces 1,000kg of ice daily, while the FF5AS delivers up to 5,000kg per day. Both units produce ice at -9°C using a static vertical evaporator, completely sealed with minimum maintenance required. These machines feature high-quality 304 stainless steel construction and come with 3-year warranty coverage plus 5-year evaporator protection. For larger operations, Grant's FFE Series (evaporator only) offers units producing between 10 and 50 tonnes daily, accommodating ammonia, freon, and CO₂ refrigerants.

Installation considerations: Requires three-phase power for larger models, adequate ventilation clearance, and reinforced flooring for units over 1,000kg capacity.

Staff Sub Zero SPS Series Engineered for marine and coastal applications, the SPS Series features saltwater compatibility, producing flake ice at -10°C. With daily capacities from 950kg to 3,000kg, these machines use horizontal rotating evaporator drums ideal for fishing vessels and coastal processing plants where freshwater access may be limited.

Ice-O-Matic Flake Ice Makers Ice-O-Matic provides reliable solutions for commercial operations. The modular MFI0805A and MFI1255A units produce 333kg and 572kg of ice daily respectively, featuring 5-year compressor warranties. For compact spaces, the UCF165A model produces 67kg daily with built-in 25kg storage, perfect for medical facilities, small restaurants, and display applications.

Machine Series	Daily Capacity	Key Features	Best Applications	Power Requirements
Grant FFAR	1,000-5,000kg	-9°C ice, 3-year warranty	Seafood, meat processing	Three-phase
Staff SPS	950-3,000kg	Saltwater compatible, -10°C	Marine, coastal facilities	Varies
Ice-O-Matic Modular	333-572kg	5-year compressor warranty	Commercial kitchens	Single/three-phase
Ice-O-Matic UCF165A	67kg	Space-saving, 25kg storage	Medical, small restaurants	Single-phase

Coast Distributors supports these machines with essential water filtration systems including the CD40B and CDPSJ200 models, plus 24-hour technical service throughout Sydney, Melbourne, and Perth. Note: Water filtration is typically required to maintain warranty coverage and can cost $200-500 annually in replacement filters.

Cube Ice: Features and Uses

Moving to the structured world of cube ice, we find distinct advantages for hospitality and beverage service.

Cube Ice Properties and Benefits

Cube ice distinguishes itself through solid, uniform construction with 95-100% hardness levels. This density ensures significantly slower melting compared to flake ice, making it the preferred choice for maintaining beverage quality over extended periods.

Crystal-clear appearance signals water purity while elevating drink presentation in upscale venues. Cube ice comes in multiple formats through Coast Distributors: full cubes (22x22x22mm), half cubes (10x22x22mm), and gourmet cubes (34.5x30.5x29.5mm), each offering consistent cooling with polished aesthetics.

The slow-melting nature preserves drink integrity without rapid dilution. This characteristic proves essential for premium spirits and craft cocktails where flavour balance matters. Dense structure ensures efficient heat transfer while lasting longer in glasses.

Full cubes minimise dilution, making them perfect for whiskey service and premium cocktails. Half cubes cool drinks faster while fitting compactly in glasses, ideal for blended beverages and high-volume service. Gourmet cubes cater to high-end establishments, offering larger, crystal-clear ice that enhances both presentation and customer experience.

Industries That Use Cube Ice

Cube ice serves as the foundation for beverage service across Australia:

Bars and Cocktail Lounges: Craft cocktail bars rely on cube ice, especially for spirits and signature drinks. Slow-melting properties maintain flavour balance, while specialty cubes in whiskey bars minimise dilution and add visual sophistication.

Restaurants and Cafés: Half cubes provide quick cooling with efficient glassware fit, ensuring professional drink presentation across all service periods.

Clubs and Entertainment Venues: Cube ice durability ensures drinks maintain quality during peak service hours, essential for high-volume operations.

Catering Services: Reliability and polished appearance make cube ice perfect for events, from wedding receptions to corporate functions.

Self-Serve Beverage Stations: Hotels and conference centres prefer cube ice for its uniformity and consistent quality in guest-operated dispensers.

Cube ice provides versatility and cost-effectiveness for establishments offering diverse beverage menus, from soft drinks to premium cocktails.

Top Cube Ice Machines from Coast Distributors

Coast Distributors supplies Australia's leading cube ice solutions:

Ice-O-Matic Elevation Series Known for exceptional efficiency and capacity, these machines feature dual exhaust systems ideal for tight spaces. Models range from 132kg to 776kg daily production. The Elevation Series operates 20% more efficiently than previous Ice-O-Matic models (note: this comparison is to the manufacturer's older generation, not competitor products). Comprehensive warranties include 3 years parts and labour, 5 years for evaporator and compressor. The BPA-free components meet current food safety standards (though BPA-free is now industry standard).

Climate performance note: In tropical conditions (Darwin, Cairns), expect 10-15% reduced capacity from stated specifications which are typically measured at 21°C ambient temperature.

Grant Specialty Cube Ice Machines Designed for premium establishments, the CA150SC-S-XL model produces 48kg of ice daily with 20kg built-in storage. Creating extra-large, clear cubes (50mm x 50mm x 50mm), these machines serve whiskey bars and upscale cocktail lounges requiring exceptional presentation.

Self-Contained Gourmet Ice Makers Producing crystal-clear conical cubes (34.5mm x 30.5mm x 29.5mm), these compact machines deliver 20.5kg to 69kg daily with storage bins holding 8kg to 40kg. Perfect for fine dining establishments and venues prioritising ice quality.

Modular Cube Ice Systems Offering flexibility through separated production and storage, these systems support both air-cooled and water-cooled configurations. Important: Water-cooled systems can use 100+ gallons of water per 100 pounds of ice produced, while air-cooled systems use water only for ice production but require adequate ventilation.

Machine Type	Daily Production	Storage Capacity	Features	Applications	Cooling Type
Ice-O-Matic Elevation	132-776kg	Varies by model	Dual exhaust, 5-year warranty*	High-volume bars, restaurants	Air or water
Grant CA150SC-S-XL	48kg	20kg	Extra-large 50mm clear cubes	Premium whiskey bars	Air-cooled
Gourmet Ice Makers	20.5-69kg	8-40kg	Crystal-clear conical cubes	Upscale restaurants	Air-cooled
Modular Systems	Varies	Customisable	Flexible configurations	Large-scale operations	Both options

*Warranty comparison to previous models only

Flake Ice vs Cube Ice Comparison

Understanding the fundamental differences between flake and cube ice helps determine the right solution for your business.

Side-by-Side Comparison Chart

Feature	Flake Ice	Cube Ice
Shape & Structure	Thin, irregular flakes	Uniform, solid cubes
Cooling Speed	Very rapid via large surface area	Moderate with less surface area
Melt Rate	Fast melting	Slow melting
Visual Appeal	Functional, irregular appearance	Clear, uniform cubes with high visual appeal
Moldability	Easily molds around products	Rigid and not moldable
Temperature	Produced at -9°C to -10°C	Produced at slightly higher temperatures
Hardness Level	Around 70% hardness	95-100% hardness
Maintenance	Requires frequent cleaning	Easier to maintain
Energy Per Kg	Higher consumption	Lower consumption
Cooling Per Kg	More rapid cooling delivered	Slower cooling delivered
Water Usage	Depends on cooling system type	Depends on cooling system type
Initial Cost	Generally higher for industrial models	Varies widely by capacity
Best Applications	Food displays, seafood, meat, healthcare	Beverages, hospitality, bars, restaurants

Flake ice created at sub-zero temperatures (-9°C to -10°C) provides ideal rapid cooling capabilities, though at higher energy cost per kilogram produced. Cube ice, with 95-100% hardness, melts slowly, ensuring minimal dilution and longer-lasting cooling effects with lower energy consumption per kilogram. These differences guide selection based on operational requirements.

When to Choose Each Ice Type

Your industry requirements and total cost considerations determine the most suitable ice type.

Flake Ice Works Best For:

• Applications requiring rapid cooling and complete product coverage
• Situations where ice needs to mold around items (seafood, meat) preventing bruising while maintaining freshness
• Medical or healthcare uses needing gentle, therapeutic cooling
• Industrial processes requiring fast, even temperature reduction
• Food preservation where rapid cooling justifies higher energy costs

Seafood distributors rely on flake ice because its conforming ability ensures even cooling around fish and shellfish. The large surface area provides rapid temperature control, though operators should factor in electricity costs of $0.20-0.35 per kWh depending on location.

Cube Ice Is Ideal For:

• Beverage service in bars, restaurants, and cafés prioritising visual appeal and slower melting
• Maintaining drink quality through reduced dilution
• Operations where energy efficiency is a priority
• High-volume environments requiring consistent, reliable ice production

The Ice-O-Matic Elevation Series, producing up to 776kg daily, suits restaurants and bars. The 20% efficiency improvement over previous Ice-O-Matic models can translate to energy savings, though actual costs depend on local utility rates and usage patterns.

Industry-Specific Considerations

Healthcare facilities favour flake ice for its body-conforming properties, offering gentle, even cooling for patients. However, Follett's Chewblet machines offer an alternative with soft, chewable nugget ice. Follett claims 30% power savings compared to their baseline cube ice models and potential water savings, though actual results depend on specific usage patterns and comparison baselines.

Upscale cocktail bars opt for crystal-clear cube ice, enhancing drink presentation while melting slowly to preserve flavour profiles. The visual appeal justifies the investment for premium establishments.

The decision ultimately depends on your operational priorities, total cost of ownership (including equipment, installation, energy, water, and maintenance), and specific application requirements.

How to Choose the Right Ice Machine

Selecting the right ice machine involves evaluating multiple factors beyond just ice type. Finding the perfect fit requires comprehensive assessment of your business needs, from production demands to long-term operational costs.

Key Factors to Consider

Production Capacity forms your foundation. Evaluate peak demand and storage needs carefully, accounting for seasonal variations (tourist areas may see 40-60% demand increases during peak season). Seafood processing or food preservation operations benefit from flake ice machines offering 1,000kg to 5,000kg daily outputs. Hospitality venues typically require cube ice machines with 132kg to 776kg daily capacities.

Total Cost of Ownership includes:

• Initial equipment purchase
• Installation costs (electrical upgrades, plumbing, ventilation)
• Energy costs (varies by state: $0.20-0.35 per kWh)
• Water and sewage charges
• Filter replacements ($200-500 annually)
• Professional maintenance ($500-1,500 annually)
• Eventual replacement parts

Installation Requirements often overlooked:

• Electrical: Single-phase (smaller units) vs three-phase power (larger units)
• Water pressure: Typically 20-80 PSI required
• Drainage: Floor drains with proper capacity
• Ventilation: Minimum clearances for air-cooled units
• Flooring: Must support equipment weight plus ice storage

Maintenance and Efficiency differ between types. Flake ice machines require regular cleaning to prevent buildup, especially in food environments. Cube ice machines offer easier maintenance with fewer exposed moving parts. Both require compliance with Food Safety Standard 3.2.2, including documented cleaning schedules and use of potable water.

Climate Impact: Machines in Darwin or Cairns work harder than those in Melbourne, affecting both capacity and energy consumption. Expect 10-15% capacity reduction in tropical conditions.

Coast Distributors Product Guide

Coast Distributors offers tailored ice machine solutions for every Australian industry:

For Food Processing and Seafood Industries, the Grant Sub Zero FFAR Series stands out. The FF1AR produces 1,000kg daily, while the FF5AS handles 5,000kg per day at -9°C. Designed for heavy-duty applications from seafood and meat processing to mining operations, these machines offer 3-year overall warranties with 5-year evaporator protection. The Staff SPS Series caters to marine applications, producing -10°C flake ice with 2.0-2.5mm thickness and daily outputs from 950kg to 3,000kg.

Hospitality Venues benefit from the Ice-O-Matic Elevation Series, combining efficiency with performance. Models produce 132kg to 776kg daily. Comprehensive warranties include 3 years parts and labour, 5 years on evaporator and compressor. For smaller establishments, self-contained cube ice makers available in full or half cube configurations suit bars, clubs, and cafés perfectly.

Healthcare Facilities have unique requirements met by the Ice-O-Matic UCF165A, producing 67kg daily with 25kg storage. Follett's Chewblet machines offer soft, chewable ice with manufacturer-claimed savings on power and water consumption (actual savings vary based on usage patterns and local utility rates).

Premium Cocktail Bars elevate service with the Grant Specialty Cube CA150SC-S-XL. Producing 48kg of extra-large, clear ice blocks (50mm x 50mm x 50mm) daily with 20kg storage, this machine ensures exceptional presentation. Gourmet Ice Makers produce crystal-clear, slow-melting conical ice with 20.5kg to 69kg daily outputs.

Water filtration remains essential for maintaining performance and protecting warranties. Coast Distributors' water filter range includes the CD40B and CDPSJ200 models, reducing sediment, chlorine, and scale buildup. Note that warranty coverage often requires proper filtration, and annual filter costs should be factored into operational budgets.

With extensive industry experience and 24-hour support in Sydney, Melbourne, and Perth, Coast Distributors provides comprehensive expertise. As Australia's exclusive distributor for Ice-O-Matic, Grant Ice Systems, Follett, and Staff, they offer premium equipment plus ongoing technical support tailored to business needs.

Conclusion: Finding the Right Ice for Your Business

Choosing between flake ice and cube ice shapes your business operations significantly. Flake ice remains unmatched for rapid cooling and product conformity, making it indispensable for seafood markets, meat processing plants, and healthcare settings, though with higher energy costs per kilogram produced. Its high surface area and moldable texture ensure efficient cooling and even temperature distribution vital in these industries.

Cube ice dominates beverage service, prized for clarity and slow melting properties. Whether serving premium cocktails at upscale bars or keeping drinks cold at busy cafés, cube ice delivers durability, aesthetic appeal, and energy efficiency per kilogram produced.

Equipment selection matters equally. Flake ice machines like the Grant Sub Zero FF5AS, producing 5,000kg daily, suit large-scale operations where rapid cooling justifies higher energy costs. Cube ice machines offer simpler maintenance and lower energy consumption per kilogram, ideal for hospitality businesses. These technical differences directly impact both product quality and operational costs.

"Choosing the right type of ice can significantly impact product quality and customer satisfaction." - Coast Distributors

Before deciding, carefully evaluate:

• Daily ice demand including seasonal peaks
• Available space and installation requirements
• Total cost of ownership over equipment lifetime
• Local utility rates and climate conditions
• Compliance requirements for your industry

A seafood processor needing 2,000kg daily for rapid cooling has vastly different priorities compared to a bar serving 200 cocktails nightly where presentation and energy efficiency matter more.

Coast Distributors stands as Australia's trusted advisor in this space, offering tailored expertise in both flake and cube ice systems. As exclusive distributor for Ice-O-Matic, Grant Ice Systems, Staff, and Follett, they provide top-tier equipment plus industry-specific advice backed by extensive experience.

With 24/7 support available in Sydney, Melbourne, and Perth, Coast Distributors ensures your ice machine operates at peak performance throughout its lifespan. Whether preserving fresh seafood with flake ice or elevating cocktails with crystal-clear cubes, having the right ice and the right partner gives your business a competitive edge.

The right ice technology represents more than a purchase. It's an investment in quality, efficiency, and long-term success. Choose the solution fitting your needs, understanding both benefits and operational costs, to transform your operations effectively.

FAQs

How can I figure out the right daily ice production capacity for my business?

Determining the right daily ice production capacity requires careful assessment of several factors. First, identify your industry requirements and peak demand periods. Restaurants and bars often need consistent cube ice supply with 20-30% surge capacity for busy periods, while seafood and meat industries require flake ice with consideration for seasonal variations.

Calculate your baseline daily usage, then add 25-30% capacity for peak demands and potential growth. Consider that tropical locations may reduce stated capacity by 10-15%. Factor in storage limitations and whether you need continuous production or can build inventory during off-peak hours. When uncertain, Coast Distributors' expert team can assess your specific requirements and recommend appropriate capacity.

What are the best maintenance practices to keep my ice machine running efficiently?

Maintaining your ice machine properly extends its lifespan and ensures food safety compliance. Begin with water filter maintenance, replacing filters per manufacturer schedules (typically every 6 months or as indicated by pressure drop). Coast Distributors' water filter systems prevent scale buildup while ensuring ice meets safety standards.

Follow Food Safety Standard 3.2.2 requirements:

• Document all cleaning and maintenance activities
• Use only approved sanitisers
• Clean and sanitise bins weekly minimum
• Professional descaling every 3-6 months depending on water hardness

Ensure proper ventilation with manufacturer-specified clearances. Monitor energy consumption for changes indicating maintenance needs. Schedule professional servicing annually, budgeting $500-1,500 depending on machine size and complexity. Coast Distributors offers 24-hour technical support across Sydney, Melbourne, and Perth for maintenance assistance.

What factors affect the total cost of owning an ice machine?

Beyond initial purchase price, total ownership costs include multiple ongoing expenses that vary by ice type and location.

Energy costs represent the largest ongoing expense. Flake ice machines consume more electricity per kilogram produced, while cube ice machines offer better energy efficiency. With Australian electricity rates ranging from $0.20-0.35 per kWh, a machine producing 500kg daily could cost $2,000-6,000 annually in power alone, varying by type and local rates.

Water costs depend on cooling system type rather than ice type. Air-cooled systems use water only for ice production, while water-cooled systems can use 100+ gallons per 100 pounds of ice, significantly increasing water and sewage charges.

Maintenance expenses include:

• Filter replacements: $200-500 annually
• Professional cleaning: $500-1,500 annually
• Repairs and parts: Variable, but budget 5-10% of purchase price annually after warranty

Installation costs often surprise buyers: electrical upgrades for three-phase power, plumbing modifications, drainage installation, and ventilation improvements can add thousands to the initial investment.

Contact Coast Distributors for detailed total cost of ownership calculations specific to your situation and location, helping you make an informed decision based on a complete financial picture rather than just purchase price.