Ice – something that, whenever we need some, we go to our refrigerator and there it is waiting for us and ready to use. Once upon a time, we had to fill up little trays with water and place them in the freezer compartment but, today, most refrigerators have a built in ice maker which, so long as we keep it filled with water, gives us a never ending supply of ice cubes. However, in a normal domestic scenario, we don’t rely have a big demand for ice.
In fact, we often come into more contact with ice when we are away from our residences. Maybe it’s the ice cubes when we drink “on the rocks” in a bar, maybe it’s the shaved ice that goes into those delightfully cooling deserts in some of the more ethnic restaurants; and, of course, there are those big trays of ice at coastal fish markets where the day’s catch is unloaded and put on the ice for display to potential buyers. This last example is a bit of a throwback to days before large scale refrigeration when many perishable foodstuffs would be routinely stored on ice or in large cabinets full of ice.
Today, freezer cabinets in supermarkets are more the norm but, even without the ice storage aspect, there remains a good demand for ice; particularly ice that has been hygienically frozen from water that has been officially cleared as being fit for human consumption. We do not want to spoil the memory of our scotch on the rocks by having horrendous stomach problems the next day.
If we had our scotches in a very small bar without many customers, maybe the proprietor could use a standard fridge for his entire ice supply but, if we were drinking in Manhattan, we were more likely to be at a larger, more prestigious establishment with many patrons (nearly all requiring ice for their drinks). This bar needs more than a simple fridge; there are large scale ice making machines on the market but they do take up space and (with Manhattan rents) that space could be better used to take in extra customers.
This is where the likes of Manhattan wholesale ice distributor enter the picture. They have the space hungry ice making plant and they then deliver ice quickly and efficiently to commercial establishments. It can be already in cubes or it can be in large blocks but all the ice will have been frozen from pure drinking water so you can knock back your scotch in Manhattan with confidence. For more details Contact Apple Ice, from dry ice to ice warehousing to amazing sculptures.
