10 ton/day edible cube ice factory plan
1. Capacity and efficiency: breaking through the bottleneck of traditional ice making
For purchasers planning to upgrade or build new ice plants, the core demand is to quickly achieve large-scale production. Traditional static ice making equipment has the problems of "long waiting time and low single output", while dynamic ice making technology improves the ice making speed through continuous ice layer stacking process, with a stable daily output of up to 10 tons.
Dynamic ice making principle: Through the dynamic contact between circulating water flow and refrigerant, the ice layer gradually thickens and forms on the moving track, avoiding the stagnant stage of "waiting for demolding" in traditional ice making, and achieving seamless connection between "production demolding storage and transportation".
2. Water purification: Ensure that ice cubes are "sterile and transparent" from the source
The pain point that buyers often overlook is the direct impact of water quality on the quality of ice cubes. Our system is equipped with a four stage filtration and purification process:
-Coarse filtration (intercepting large particle impurities)
-Activated carbon adsorption (removing residual chlorine and odors)
-Ultrafiltration membrane filtration (intercepting bacteria and viruses)
-Ozone sterilization (ensuring the sterility of water bodies)
3. Cost Control: The Art of Balancing Energy Consumption and Maintenance
The purchaser's primary concern is not the equipment price, but the full lifecycle cost.
• Energy consumption optimization: The refrigeration system adopts a variable frequency compressor+intelligent temperature control, which automatically adjusts the power according to the ambient temperature, saving 15% -25% energy compared to ordinary compressors.
• Maintenance cost: Key components such as compressors and water pumps are made of industrial grade corrosion-resistant materials, with a warranty period of up to 15 months and a failure rate of less than 3%.
Practical Guide for Purchasers: Key Steps from Site Selection to Production
1. Factory Planning: Tailored Layout Design
Venue requirements:
• Minimum floor area: approximately 80-120 square meters (including ice making area, purification area, and ice storage area).
• Power configuration: Depending on the equipment model, 380V three-phase power is required, with a power of approximately 30-50kW.
• Water source: It is recommended to connect to the municipal water supply, with a daily water supply of ≥ 15 tons (including purification losses).
Supporting suggestions:
• Ice storage design: It is recommended to equip a temperature controlled warehouse with a temperature range of -2 ℃ to 0 ℃, combined with a cold air circulation system, to extend the ice block's melting resistance time to 8-12 hours (at room temperature).
• Automation upgrade: Optional robotic arm palletizing system can be used to reduce manual handling costs, suitable for customers with daily shipments exceeding 5 tons.
The 10 ton/day edible ice making system is not only a production equipment, but also a set of commercial solutions that reduce costs, increase efficiency, control risks, and achieve sustainable profitability. From water quality assurance to energy consumption control, from compliance certification to regional market coverage, we help customers transform ice plants from a "cost center" to a key pivot for profit growth.
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