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Bakeries
Ice Systems commercial ice machines are a great addition to any medium or large bakery. From artisan bakeries to large-scale commercial production facilities, a reliable commercial ice machine plays an important part in maintaining product quality, food safety and operational efficiency. As an alternative to water, subcooled flake ice can be added quickly, easily and when required. Within the bread sector, ice is used to slow down yeast growth, preventing over-maturing of the mix which ultimately leads to a sticky product. Within pastry applications, using ice can reduce cracking. The flat and thin structure (high surface area) of flake or scale ice offers a quick melt, consistently and evenly releasing its cooling energy rapidly, without leaving residue.
If you would like to find out more information, contact one of our experienced sales engineers who can visit your site to discuss and carry out a no-charge site survey.
Maintains ideal dough temperatures, preventing premature yeast activation and ensuring consistent fermentation.
Contributes to consistent texture, moisture, and crumb structure in baked goods.
Helps keep doughs and batters hydrated, reducing the risk of drying out during processing.
Consistent Dough Temperature: Essential for producing consistent bread, pizza dough, pastries and baked goods. Ice can be added during mixing to prevent dough from overheating, particularly during long mixing cycles or in warmer production environments.
Improved Food Safety: Commercial ice machines produce clean, food-safe ice that can be used throughout food preparation while maintaining safe temperatures for ingredients and finished products.
Faster Product Cooling: Ice helps cool ingredients quickly, improving workflow and reducing waiting times during busy production periods.
Lower Long-Term Costs: Producing ice on site is typically more cost-effective than repeatedly purchasing bagged ice. It reduces ongoing supplier costs, delivery charges, storage requirements and the risk of price increases.
Reduced Downtime: A commercial ice machine provides a constant, on-demand supply, removing the need to wait for deliveries or risk running out of bagged ice during production.
Every bakery has different production requirements, so there are a few factors to consider:
- Daily ice production capacity
- Available installation space
- Air-cooled or water-cooled systems
- Storage bin capacity
- Energy efficiency
- Ease of cleaning and maintenance.
Our team can recommend the most suitable commercial ice machine based on your daily production volumes and workflow.
From compact setups to large-scale industrial installations, view our projects to see real-world examples of how we integrate our ice machines to improve efficiency and quality control.
Frequently Asked Questions
What Is The Best Ice Choice For Bakeries?
Flake ice is the best choice for keeping everything cool in the bakeries sector. The ice is dry to the touch, meaning it doesn’t affect the bread and make it damp.
How often should a bakery ice machine be cleaned?
Most commercial ice machines should be cleaned and sanitised every 3 to 6 months, although it does depend on how demanding the environment is.
Can an ice machine run continuously during bakery production?
Yes, they are designed for continuous operation and can produce ice throughout the working day, as long as they are correctly sized for your production requirements.
Is producing ice on site cheaper than buying bagged ice?
For bakeries with regular or high-volume ice requirements, producing ice on site usually makes better financial sense than repeatedly purchasing bagged ice. It can reduce the cost per kilogram of ice, delivery charges, storage requirements and exposure to supplier price increases, while also providing a reliable supply whenever it is needed.
Products
Ice Systems Offers a Range of Industrial Flake and Chip Ice Machines
Aftersales
Industry Leading Service, Support, Installation and Training
