| Summary: | To improve the performance of an ice bucket, the data obtained using a mathematical model of the ice-making process are compared with the experimental data using the system parameters of the tested flake ice producer. Three concepts—the ice-layer drying time ratio (Kdry), deicing time ratio (Kdei), and water-distribution icing ratio (b)—are introduced as theoretical and data support for improving the structure of the water-distribution pan of the ice bucket and setting a reasonable amount of water distribution. Based on the structure of the water-distribution pan, an area model of the ice bucket is developed for improving the ice-bucket area. The results revealed that when the ice-making period of the tested flake ice maker is 20–40 s and the average temperature of the ice layer is regulated to −3°C, the Kdry exceeds 0.02–0.06. When the ice-making period is 20–40 s and the minimum ice-layer thickness is set to 0.5 mm, the Kdry is less than 0.32–0.53. The ice-layer thickness can reach 98%–99% of the maximum ice-layer thickness when the b is 3.8–5.6. The obtained Kdry, Kdei, and b can be used to optimize the structure of the water-distribution pans, amounts of water distribution, and ice-making bucket performances of other flake ice makers.
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