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P
LOCATION
Always locate the ice machine where ambient temperatures will not fall below 50˚F nor rise above 100˚F.
E
CLEARANCE
Always make certain the machine and storage bin will fit through all doors and hallways leading to the final installation site.
C
When installed, there must be a 6-inch air clearance on rear, top and right side of Cornelius modular icemakers. Air intake and
discharge areas require a 6-inch clearance on all machines. Keep in mind when selecting the icemaker location that modular
machines may be stacked to increase production capacity as requirements grow.
I
UTILITY CONNECTIONS
F
Electrical, water and drain connections must be within 6 feet of machine location. All connections must meet national,
state and local codes.
I
ELECTRICAL REQUIREMENTS
Separate circuits, fuses and/or breakers are required for each icemaker or dispenser. Wire, fuse and circuit breaker sizes must be
calculated by a qualified electrician, based on the model's specifications and must meet all national, state and local codes.
C
PLUMBING REQUIREMENTS
A
Ice machines must always be connected to the building's cold water supply. For proper operation, water temperatures must not
exceed 45˚F-90˚F and pressure must be within 20-120 psi. Icemaker drain tubing must be a minimum of 1/2" I.D. Bin drain tubing must be
a minimum of 3/4" I.D. Icemaker and bin drains must be vented. Separate drain lines must be used for the icemaker and bin. Water-cooled
T
condenser drains must not be vented nor connected to icemaker or bin drain lines. All plumbing must meet national, state and local codes.
I
O
Application
Restaurant
N
Cocktail Bar
Water Glass
Salad Bar
Beverage Only
Beverage Only
Beverage Only
G
Guest Ice
Hotel Catering
U
Patient Ice
Cafeteria
I
QUICK SIZING GUIDELINES
To determine the ice usage in a bar or restaurant, count the number of chairs for customers, multiply that number by 3 lbs. of ice
D
per bar stool and 1.5 lbs. per table seat. This should fulfill the customer's needs, unless they are offering self-serve beverages or there is
an exceptionally large carry-out business. If the carry-out customer is at least one-third of the in-store business, add 1 lb. of ice for
E
each carry-out customer. Nursing home and hospital ice needs are calculated in much the same way. It is only necessary to count the
number of beds and refer to the following amounts: Hospitals need 10 lbs. of ice per bed; nursing homes require 6 lbs. of ice per bed.
Be sure to take into consideration other uses such as cafeterias and staff dining rooms, provided these areas do not have their own
icemakers. For churches or other places that use ice only once or twice a week, a small production machine on a large bin may be
adequate and economical to fulfill an occasional need for ice. However, if this is done and two meetings are scheduled one after the
other, the machine may not have time to adequately refill the bin before the start of the second engagement. When calculating total
daily ice usage make certain to include all anticipated ice usage. The final step is to consult the Cornelius specification sheets for the
model selected to determine its production capabilities under the operating conditions at the customer's place of business.
16
MECHANICAL REQUIREMENTS FOR INSTALLATION OF
CORNELIUS ICE MACHINES AND STORAGE BINS
QUICK REFERENCE SIZING GUIDE BY CUSTOMER VOLUME
Sizing Guide (daily ice use)
1.5 lbs. ice per meal sold
3.0 lbs. ice per seat
6 oz. ice per 12 oz. glass
35 lbs. of ice per cubic foot
5 oz. ice per 7-10 oz. cup
8 oz. ice per 12-16 oz. cup
12 oz. ice per 18-24 oz. cup
5 lbs. per hotel room
1 lb. per person
10 lbs. per patient
1 lb. per person served
Customers
100
250
(figures below include a 20% safety factor)
180
450
360
900
45
113
—
—
38
94
60
150
90
225
600
1,500
120
300
1,200
3,000
120
300
500
1,000
1,500
900
1,800
2,700
1,800
3,600
5,400
225
450
—
—
188
375
300
600
450
900
1,350
3,000
6,000
9,000
600
1,200
1,800
6,000
12,000
18,000
600
1,200
1,800
675
—
563
900
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