How to Select Ice for Your Washington, D.C. Restaurant


Whether you’re an up-and-coming quick serve restaurant in Virginia or Maryland, or an upscale cocktail bar in Georgetown, finding the right kind of ice can be pivotal to the success of your foodservice establishment. As a leading supplier of ice-making equipment in Virginia, Maryland, and Washington, D.C., we’ve assembled a convenient look at these different types of ice. Which one is right for you?



Large ice is ideal for cocktails. The less surface area where liquid comes in contact with ice, the less the drink becomes watered down. As a result, large ice provides chilling capabilities without all the unwanted water. Ice balls are also ideal for this application.



This hard, clear ice has a unique “rhomboid” shape. It’s a versatile, all-around ice. It is perfect for maximum cooling, slow melt, and quick production.



Similar to dice cubes but smaller, half dice is also extremely versatile and is one of the most popular shapes and sizes for all-around ice use.



Nugget ice is also known as chewable ice. It has a softer texture and is ideal for dispensing applications such as soda fountains.



Flake ice is typically used for displays. They come in small, soft pieces and are perfect for food and beverage presentations, seafood displays, preservation, and for hand scooping into drinks.



Uniquely formed in shapes such as crescents, gourmet ice lends distinction to fine dining applications, receptions, and conventions.


Have you selected your ice?

The next step is finding the right machine to make it. There are many things you should consider such as space, energy efficiency, and production volume. To see the different options available in the Virginia, Maryland, and Washington D.C. area, visit our showroom. Ready to buy or lease? Click below to see the financing options available to you.