Main Question or Discussion Point
Many of the commercial and larger restaurant ice makers require that water temp pumped in for making ice needs to be 45F or higher. Anybody know why? Seemed like the colder the better, this side of freezing, everything would run more efficiently. I'm guessing it's cause however it's piped, sprayed or pumped into ice cube making freezing area, some, too cold, water entering there could freeze up prematurely, clogging up the works, yes?