NATIONAL REPORT—Not so long ago, ice machines were not purchased based on energy or water efficiency. That all changed when the economy began to experience some bumps five to 10 years back, which is when most hotel chains began to take a much closer look at their operational costs. In response to concerns about costs, as well as environmental impact, manufacturers of ice machines began producing more efficient equipment. The results have definitely been favorable. In the last five years, according to experts, ice machine energy efficiency has improved by about 15 to 20 percent, and some models are much more water-efficient.
As of January 1 of this year, purchasers of ice makers were able to select from Energy Star rated equipment. According to the EPA, Energy Star ice machines are on average 15 percent more energy-efficient and 10 percent more water-efficient than standard models. Only air-cooled, cube-type machines are currently eligible for Energy Star qualification. In addition to meeting Energy Star specifications, ice machines are also measured for energy efficiency based on standards established by the Consortium for Energy Efficiency (CCE). According to CCE, ice machines represent approximately 11 percent of all commercial refrigeration energy use in the United States. CCE has established three tier levels for ice machine energy efficiency.
What is it about an ice machine that makes it an efficient user of resources? There are four main things to consider: the machine itself, its location in a facility, frequency of use, and how it is maintained. Most machines today meet high standards for efficiency but there are differences depending on the model and the manufacturer.
Water-Cooled Advantage
“Water-cooled ice machines use less energy, and smaller machines tend to require more water,” says Garth Pearson, marketing manager for Scotsman Ice Systems, Vernon Hills, Ill., which makes Prodigy ice machines. “Water cooling will only work where there is chilled water available. If water is not available, you will have to go with an air-cooled machine.”
Some machines dump more water than others during the ice making process. Typically, it takes 12 gallons of water to make 100 pounds of ice, but where machines differ is in the amount of water needed to keep the ice machine clean. According to Mike Rice, product manager for Follett Ice, Easton, Pa., and Scotsman’s Pearson, cube machines dump from 6 to 12 gallons of water while making 100 pounds. Rice says his company’s nugget (a.k.a. Chewblet) machines dump less than 2 gallons.
Pearson says Scotsman offers an Automatic Adaptive Purge technology that will measure the hardness of water and release more or less of it during a flush based on its hardness. More water is needed in hard water situations in order to prevent scaling.
The biggest consumer of energy in an ice machine is the compressor. These have become more energy efficient and quiet in recent years. Pumps, fans and motors also have been improved. Rice recommends purchasing no more machines than are necessary. It is better to have one large machine doing the work (just one compressor) instead of two or three machines.
Keep Machines Cool
The hotter the location of an ice machine, the harder it will have to work to make ice. Occasionally, ice machines are located outside a property, and most often they are located in hallway areas adjacent to vending machines where there is little air circulation. Ice machines and vending machines both generate heat.
How much demand there is in a hotel for ice will have a significant impact on energy and water consumption. Is the property used by sports teams that consume large amounts? Or, is it the type of facility that caters to guests who only occasionally use ice? Pearson says the general rule for determining ice volume is 5 pounds of ice per guest per day. If a hotel has a restaurant and/or offers room service, of course ice demand will be greater. Always plan for maximum demand.
When performed consistently, preventive maintenance will extend the life of an ice machine. Here are a few maintenance tips to remember:
• Always follow manufacturer suggestions for maintenance.
• De-scale the machine at least every six months by using an acid-based solution (as often as monthly in hard water areas). Those machines used by guests most often should be checked most often.
• After de-scaling, run a sanitary solution through the system.
• Keep condenser coils clean.
• Regularly change water filters.
• Purchase machines with maintenance reminder lights, self-cleaning systems, and sensors that trigger maintenance problem indicators.
One of the easiest ways to save energy and water is to turn off ice machines during the night or on unoccupied floors. Some machines can be programmed to turn on or off based on demand. Also, if your property’s ice machines are from the Jurassic period, you may want to think about upgrading to new ones.
In addition to Scotsman Ice Systems and Follett Ice, you may also want to check out these suppliers: Manitowoc Ice, Hoshizaki America, and Ice O-Matic.
Glenn Hasek can be reached at editor@greenlodgingnews.com.
