Commercial Ice Shavers & Crushers
There are two terms that are generally used when referring to these machines: commercial ice shavers and commercial ice crushers. Like all things in this industry, these terms are somewhat fluid, and may mean different things to different people. But what we mean when we say "shaver" is that the machine can create "snow" ice for sno-cones or cocktails or for Italian granita drinks, whereas "crushed" ice would be chunkier and while it could be used for cocktails and frozen treats, would maybe also be used for displays or something where the ice doesn't need to be so granular.
The more expensive of these machines usually give you some control over the granularity of your ice, if you want it thin and soft like snow for a snow-cone, or if you want thicker for certain drinks or displays. So these machines could be called both "ice shavers" and "ice crushers." The ice shavers are sometimes called snow-cone machines, or "sno-cone" machines for the hip. These are often found at carnivals, fairs, and concession stands. Some of the less expensive machines don't have adjustable granularity for the ice, so many of these would just be "ice shavers."
The more expensive models could be found in restaurants or bars where you're looking to make fancy cocktails that require shaved ice or crushed ice. When deciding which ice shaver is the best for your establishment, you'll want to consider a few things: your budget, your establishment type, the machine's size, and what kind of ice it produces.
If you're on a tight budget, you may have to go with a more economy model. Some of the more expensive Santos machines will be higher quality, because they are made in France, but if you have to stick with a budget, we also have cheaper models available. Your establishment type: just based on looking at these machines, you'll be able to tell some are designed to look nice at a carnival, while others might look nice in a bar, while others might work best back of house. The size of the machine is also an important consideration, as you'll want to know where it's going to sit, and if it'll fit. It's also important to know if you're looking for shaved or crushed ice.
In terms of output, most of these machines are actually within a relatively close range of one another. Some of them may have a higher output, but there's no real standardized way of testing the output of these machines, and so each machine will have a different way of measuring its output. And something like horsepower or RPM isn't always the best guage. These are all commercial quality machines, so we imagine that for most establishments these will be able to produce enough ice. One final consideration is the approvals of the machine. These machines are all commercial quality, but different provinces in Canada and different health inspectors have different regulations, so while these are all designed to work in Canada, you'll want to make sure you double check with your local health inspector if you have any concerns.
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The more expensive of these machines usually give you some control over the granularity of your ice, if you want it thin and soft like snow for a snow-cone, or if you want thicker for certain drinks or displays. So these machines could be called both "ice shavers" and "ice crushers." The ice shavers are sometimes called snow-cone machines, or "sno-cone" machines for the hip. These are often found at carnivals, fairs, and concession stands. Some of the less expensive machines don't have adjustable granularity for the ice, so many of these would just be "ice shavers."
The more expensive models could be found in restaurants or bars where you're looking to make fancy cocktails that require shaved ice or crushed ice. When deciding which ice shaver is the best for your establishment, you'll want to consider a few things: your budget, your establishment type, the machine's size, and what kind of ice it produces.
If you're on a tight budget, you may have to go with a more economy model. Some of the more expensive Santos machines will be higher quality, because they are made in France, but if you have to stick with a budget, we also have cheaper models available. Your establishment type: just based on looking at these machines, you'll be able to tell some are designed to look nice at a carnival, while others might look nice in a bar, while others might work best back of house. The size of the machine is also an important consideration, as you'll want to know where it's going to sit, and if it'll fit. It's also important to know if you're looking for shaved or crushed ice.
In terms of output, most of these machines are actually within a relatively close range of one another. Some of them may have a higher output, but there's no real standardized way of testing the output of these machines, and so each machine will have a different way of measuring its output. And something like horsepower or RPM isn't always the best guage. These are all commercial quality machines, so we imagine that for most establishments these will be able to produce enough ice. One final consideration is the approvals of the machine. These machines are all commercial quality, but different provinces in Canada and different health inspectors have different regulations, so while these are all designed to work in Canada, you'll want to make sure you double check with your local health inspector if you have any concerns.
