Gourmet Clear Ice Machine FAQs

Clear ice freezes from one direction only (usually top to bottom).
As the top layer freezes, it forms a perfectly organized, flawless crystal lattice.
The advancing ice front acts like a squeegee, pushing air bubbles and minerals down into the remaining liquid water below it.
Because the air is never trapped inside the solid structure, light passes straight through without scattering.

Standard ice cubes freeze from the outside in.
As water in a tray freezes from all sides, the pure water turns to ice first.
It pushes dissolved gases (like oxygen and nitrogen) and minerals toward the center.
Eventually, the center freezes, trapping these impurities in place.
These trapped micro-bubbles scatter light in all directions, making the ice look white and cloudy.

Yes, if the filtration system can maintain at least 20 PSIG water pressure.
You must also consider how the RO system is set up.
- Is it a dedicated RO system for the ice machine?
- Is it an under-sink RO system shared with a faucet?
- Is it a whole home RO system?
Often the challenge is when the RO system is shared with a faucet. In this situation, if the pressure output isn’t consistently within our range, the customer might need to buy a small, pressurized water storage tank to ensure the water going into the ice machine is at the right pressure. These tanks are common as RO systems are known for outputting low pressure.

We recommend a Total Dissolved Solids (TDS) level under 400 ppm for optimal performance.
- TDS Level <150 ppm*: 12-month filter replacement (default)
- TDS Level 150 – 400 ppm*: 6-month filter replacement
Hard water definition
- Moderate (3.5–7 GPG / 60–120 PPM): Stick to the manufacturer’s schedule.
- Hard (7–10.5 GPG / 120–180 PPM): Monitor and consider changing earlier.
- Very Hard (10.5+ GPG / 180+ PPM): Change sooner, as heavy mineral buildup clogs media.

Copper with a food-grade ENP coating (electroless nickel plating) to ensure a smooth uniform consistency and add corrosion resistance.

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