Ice makers can be categorized into commercial, household, and industrial types.
Ice makers can also be classified by ice shape: granular ice (cylindrical, cube, crescent-shaped), snowflake ice, flake ice, plate ice, tube ice, and the newly developed spherical ice.
Pellet ice is further classified by its production method: spray-type, water-flow-type, and immersion-type.
Cylindrical ice is generally produced using the spray-type method. This method results in a low freezing point, reaching below -20°C. The small contact area between cylindrical surfaces prevents clumping, making it convenient to use. Cylindrical ice cubes are hard, cold, and crystal clear, making them suitable for cooling spirits. The slower melting rate prevents dilution and maintains the spirit's flavor. The disadvantage of cylindrical ice makers is their relatively low ice production efficiency; they are generally used in small, bar-style ice makers.
Flake ice has a temperature range of -6°C to -12°C, making it ideal for cooling industrial processing and transporting perishable goods. Large-scale ice makers are commonly used for seafood displays in supermarket fresh food sections. They are also used in cement plants, chemical plants, meat processing plants, and marine fisheries.
Refrigeration methods can be categorized as: water-cooled ice makers and air-cooled ice makers.
