Superior Products carries a wide range of ice machines for every commercial foodservice equipment need. Industrial Ice Machines are an important piece of your bar equipment or commercial kitchen equipment, so, before you buy, you'll need decide on the type of ice you need for your bar or restaurant.
Types of Ice and Which Industrial Ice Maker to Choose: 
Contour cubes are great for use with mixed drink restaurant glasses, carbonated beverages, ice retailing, salad bars, ice displays and ice dispensing. These cubes have the advantages of nestling in a glass for high displacement, meaning better quality drinks for customers and better profits for the owner. The cube's unique design minimizes splashing and waste when pouring from a bottle or dispensing gun. We recommend Scotsman Contour Cubers for this application. These are available through special order from a Sales Associate.
Select half dice cubes for beverages, and choose dice cubes for bagged ice for use with ice merchandisers. We recommend the Manitowoc S-Series for this application.
Nugget or cubelet ice is soft, so it will blend quicker, smoother, quieter, and with better color absorbency than cube ice. It is a good choice for blended drinks, smoothies, margaritas, frozen cappuccino, and frozen juices. Nugget or cubelet ice is chewable, and helps prevent patients from choking in health care facilities. We recommend the Manitowoc Ice Maker Dispenser for this application.
Flake ice molds to any shape for convenient use in salad bars and meat displays. It is also great for blended cocktails, and in health care facilities for beverages and therapeutic uses. We recommend the Mantiowoc Q-Series or Undercounter Flaker for this application.
Proper Transfer:
When transferring ice from your ice machine, use a dedicated container as an ice bin to help avoid cross contamination. Ideally, this container should also be dishwasher safe, so that it can be washed regularly to eliminate bacteria. Ice Scoops should be kept in a scoop caddy to prevent contamination of the ice.
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