Considerations of Ice Usage and Requirements in the Work Place

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Considerations of Ice Usage and Requirements in the Work Place

11 September 2018

What industry are you involved in?

Hospitality: There a variety of end-use occupations and disciplines.

Café’s, Restaurants, Food Service Establishments. These are calculated as table covers or persons.

Usual considerations are between 200-300 grams per day per cover or persons. Higher for restaurants.

Hotels bar service etc can be as high as 100- 500 kgs per day.

Snack Food Shops, vans, food vans. Between 60 kgs per van and 100 Kgs per shop.

These can be as high as 1000 kgs per day.

Industry standards for labour workers are as follows: Blue-collar workers 1 kg per man per day. On the ground outside workers is 4 kgs per man per day, but I have found this to be excessive. On the outset 2 kgs per man per day, this can be increased as per requirements. I have had up to 14 kgs per man per day for welders in the oil and gas industries. OHNS standard in Queensland is, an industry over 28.c must have an ice machine on site, for 8 men or more.

Ice machines, manufacture ice on a 24-hour basis. Most ice machine ex USA is calculated in Lbs per day. This can be converted to 0.c by dividing by 2.2.

Machines are rated at a specific amount of ice per day. Calculations are on 18.C of water and 28.C of air Temperature, (Ambient).

The higher the water temperature above this norm and air temperature, reduces the amount of ice being made as it takes the machine longer to chill the water to make the ice. In Qld summer conditions, this can affect the output of total ice produced in upwards of 50% in some cases.
Calculations should be made on the summer ice requirement, otherwise a shortage of ice will be evident in the warmer months.

We can be contacted for your individual assessments.

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