Core Scene Requirements:

Multifunctionality: Covers a variety of needs, including cold dish display, beverage supply, bar mixing, and small amounts of ice for the kitchen.

Presentation: When used for displaying seafood, sashimi, and salad bars, the ice needs to be aesthetically pleasing and not melt too quickly.

Cocktail Applicability: Full Meets the ice requirements of different cocktails (slow melting, transparent, easy to chip).

Hygiene and Cleanliness: Ice directly contacts food or indirectly contacts tableware, requiring high purity.

Supply Efficiency: Meets the high demand for ice during peak hours.

**Recommended Ice Shapes and Reasons:**

Core Mainstays: Cube Ice, Flake Ice

Reasons: Strong versatility! Suitable for most beverages (water, soft drinks, juice), self-service ice, and small amounts of kitchen cooling. Melting speed is moderate, hardness is good and it doesn't easily crumble, good stacking properties, easy to store and use. It is the basic ice for restaurants and hotels.

Seafood/Sashimi Display: Large Cube Ice / Flake Ice

Large Cube Ice: Melts slowly, can support display for a long time, good visual effect, long cold preservation time.

Flake Ice: Good coverage, can closely adhere to the food surface, providing uniform low temperature, creating a "misty" visual effect, especially suitable for fresh food display counters.

Bar/Cocktail: Crescent Ice / Large Cube Ice

Crescent Ice: Suitable for classic cocktails (Old Fashioned, Negroni, etc.) that require high-quality visual presentation, and melts relatively slowly.

Large Cube Ice: It is the cornerstone of professional bars, used for spirits that require extremely slow melting or cocktails that require ice chipping. Cylindrical ice can also be used as a secondary choice.

Supplement: Chewable Ice

Reasons: May be popular in self-service beverages (especially those with straws) or themed bars (such as Tiki Bars).