10/09/2026
Anyone can make a standard outdoor-rated ice maker. All Pro Stainless Products makes an ice maker to the standards they would want for products in their own outdoor kitchen. We not only have a factory-integrated, pre-wired drain pump but we chose to have a running-water vertical-panel/grid instead of a filled-tray. We have an outdoor rated 304 stainless steel model, and the only 316 marine grade stainless steel ice maker on the market.
Here is how the quality of the ice cubes compares between a traditional filled-tray (static-freeze) ice maker and a running-water (vertical-panel/grid) ice maker.
🧊 Running-Water vs. Filled-Tray Ice Quality
Quality Attribute
Filled-Tray / Static-Freeze Ice
Running-Water / Grid-Freeze Ice
Clarity
Cloudy / Opaque. Looks white and foggy in the center.
Crystal Clear. Looks completely transparent like restaurant ice.
Density & Melt Rate
Lower Density. Contains trapped air pockets; melts relatively fast and dilutes drinks quickly.
High Density. Solid, hard ice with no air pockets; melts incredibly slowly.
Taste & Purity
Traps Impurities. Freezes minerals, chemicals, and odors right into the cube.
Pure Taste. Pure water freezes first; minerals and impurities are washed away.
Why the Quality Differs (The Science Behind It)
1. How Filled-Tray Ice Makers Work (Static Freezing)
In a standard tray-style ice maker (like most residential refrigerator ice makers), water is dumped into a mold and frozen from the outside in.
The "Trap" Effect: As water freezes from the outside, pure water turns to ice first, pushing any dissolved minerals (like calcium), gases, and air bubbles toward the center.
The Result: Because the water is stagnant, those impurities have nowhere to go. They get trapped right in the middle of the cube, creating a soft, cloudy, white core. This trapped air makes the ice more brittle, causing it to melt rapidly and absorb odors from the freezer.
2. How Running-Water Ice Makers Work (Fractional Crystallization)
Commercial-grade ice makers (and high-end residential undercounter clear ice makers) continuously cascade or spray a sheet of water over a chilled vertical freezing plate or grid.
The "Wash" Effect: Ice naturally wants to form a perfect crystalline structure using only pure \(H_{2}O\) molecules. As water runs over the freezing panel, the pure water molecules freeze instantly layer-by-layer. Because the water is constantly moving, air bubbles and impurities cannot stick to the surface; they are continuously washed away and drained off.
The Result: You get a perfectly clear, incredibly dense cube. Because it lacks air pockets, it has significantly more mass than a cloudy cube of the exact same size, meaning it will keep a drink chilled for a long time without diluting it prematurely.
