Key Takeaways
• Ice machine types include modular units on bins, undercounter machines, countertop dispensers, and self-contained units
• Ice types vary: cube, nugget, flake, and crescent, each suited to different applications
• Size your ice machine based on your business type: bars need more ice than casual restaurants
• Water filtration and drainage are critical infrastructure requirements
• Hoshizaki dominates the ice machine market with reliable, efficient equipment
A commercial ice machine is one of those pieces of equipment you don’t think about until it breaks. Then suddenly you can’t serve cold drinks, you can’t chill ingredients, and your customers notice. Building ice machine reliability into your operation means choosing the right equipment and maintaining it properly.
This guide covers ice machine types, how to size appropriately, infrastructure requirements, and which brands deliver the reliability your operation needs.
Ice Machine Types
Modular Ice Machines
Modular ice machines sit on top of a separate ice bin. The machine produces ice, and gravity moves it into the bin below. When you need ice, you scoop or dispense from the bin.
Modular machines are the most common commercial ice machines. They’re used when: - You want separation between ice production and storage - You need flexibility in bin size (different operations have different storage needs) - You want to replace just the machine or just the bin if one fails
A modular machine typically produces 300 to 1,200 pounds of ice per day, depending on size. Costs range from $2,000 to $5,000 for the machine plus $800 to $2,000 for the bin.
Modular machines are ideal for full-service restaurants, bars, and any operation with significant but manageable ice needs.
Undercounter Ice Machines
Undercounter ice machines fit beneath counters and dispense ice directly from the front. They’re self-contained and compact, typically producing 150 to 400 pounds of ice per day.
Undercounter machines work for: - Small bars or coffee shops - Limited space situations - Quick access to ice without a separate bin - Lower-volume ice needs
An undercounter machine typically costs $2,500 to $4,500 and produces everything you need if your ice demand is modest.
Countertop Dispensers
Countertop dispensers combine ice production and dispenser in one compact unit. They sit on top of your counter and dispense ice directly into cups or containers.
Countertop dispensers work for: - Fast-casual restaurants - Coffee shops - Small bars - Very limited space
These cost $2,000 to $4,000 and produce 100 to 300 pounds per day. They’re convenient but limited in capacity.
Self-Contained/All-in-One Units
Some ice machines combine production, storage, and dispensing in one unit. The machine makes ice, stores it, and you dispense directly from the machine’s built-in bin.
Self-contained machines cost $3,000 to $6,000 and produce 200 to 600 pounds daily. They’re all-in-one solutions but take up significant space.
Ice Types: Choosing What Suits Your Operation
The type of ice you produce matters for both product quality and customer experience.
Cube Ice
Cube ice is standard clear ice in cube form. It’s the most common type and suitable for nearly every application.
• Works for beverages, on plates, and for chilling ingredients
• Most familiar to customers
• Melts moderately slowly, keeping drinks cold longer
• Standard on most ice machines
Most restaurants use cube ice unless they have specific reasons to choose otherwise.
Nugget Ice
Nugget ice (also called chewable or pellet ice) is smaller, more compacted ice. It cools drinks quickly but melts faster.
• Popular with younger customers who like chewing it
• Better for smoothies and blended drinks
• Becomes more popular each year
• Some people love it, some have no preference
If your menu includes smoothies or you want to attract customers who prefer nugget ice, a nugget ice machine is worth considering. Most modern machines can produce nugget ice, though some specialize in it.
Flake Ice
Flake ice is small, flat pieces of ice. It’s used primarily for: - Food displays in delis and seafood counters - Keeping food cold while maintaining visibility - Healthcare facilities - Seafood operations
Flake ice is less common in restaurants that don’t have specific need for it. If you need food display chilling, consider flake ice.
Crescent Ice
Crescent ice (also called crescent cubes) is larger ice shaped like crescents. It’s less common and used mainly in upscale bars where ice quality is important.
Crescent ice: - Cools drinks effectively - Melts slowly, keeping drinks cold - Looks premium in high-end applications - Takes longer to produce
If you’re running an upscale bar or fine dining establishment, crescent ice is worth considering.
Sizing Your Ice Machine
How much ice do you actually need depends on your business type and customer patterns.
Ice Production Needs by Restaurant Type
Fast-casual restaurant (100 seats): - Estimate: 1-2 pounds of ice per customer per meal - Peak lunch: 100 customers = 100-200 pounds of ice needed - Daily need: 300-500 pounds - Required machine: 400-600 pound per day capacity
Full-service restaurant (150 seats): - Estimate: 0.75-1.5 pounds per customer (longer service times mean customers use fewer drinks) - Peak service: 150 customers = 100-200 pounds - Daily need: 400-700 pounds - Required machine: 600-900 pound per day capacity
Bar or nightclub: - Estimate: 2-4 pounds per customer (everyone drinks cold beverages) - Peak service: 100 customers = 200-400 pounds - Daily need: 1,000-2,000 pounds (multiple shifts, evening-focused) - Required machine: 1,500+ pound per day capacity
Coffee shop: - Estimate: 0.5 pounds per customer (some customers don’t order cold drinks) - Peak service: 50 customers = 25 pounds - Daily need: 150-250 pounds - Required machine: 300-400 pound per day capacity
These are estimates. Actual needs vary by climate, menu mix, and customer preferences. Iced drinks are more popular in warm climates and during summer months.
The Peek Rule
Most ice machines are sized for the peak production period, not 24-hour average. A machine that produces 600 pounds per day operates that capacity during peak hours, then rests during low-demand periods.
Size for your peak production hours, not all-day average. This ensures ice availability during service without paying for equipment that sits idle most of the time.
Adding Margin for Growth
Size slightly above your current needs. If you’re at 400 pounds daily capacity now but growing, a 600-pound machine gives you headroom. This is cheaper than upgrading machines in a few years.
Water and Drainage Requirements
Ice machines need reliable water supply and proper drainage. This infrastructure is as important as the machine itself.
Water Supply
Ice machines need cold water supply, ideally below 70 degrees Fahrenheit. If your incoming water is warmer, the machine works harder and produces less ice. In hot climates or summer months, water temperature can be a real limitation.
Most ice machines connect to a 3/8-inch water line with a shutoff valve. Professional installation ensures proper connection and prevents leaks.
Water quality matters. Mineral-heavy water (hard water) deposits minerals in the machine’s ice-making mechanisms, reducing efficiency and lifespan. Most commercial kitchens use water filters before the ice machine to remove minerals and sediment.
Drainage
Ice machines produce water condensate that must drain away. This goes into your floor drain.
Position ice machines where drainage is easy. Condensate shouldn’t pool or flow across your kitchen floor. Poor drainage leads to water damage and equipment failure.
Make sure your floor drain is adequate for the volume produced. A high-capacity machine producing 1,000+ pounds daily produces significant condensate.
Air-Cooled vs. Water-Cooled Machines
Most commercial ice machines use air cooling (they reject heat to the air) or water cooling (they reject heat to water).
Air-Cooled Machines
Air-cooled machines: - Blow hot air, warming your kitchen slightly - Require clear space around the condenser for airflow - Work well in well-ventilated kitchens - Are more common in most restaurants - Cost less than water-cooled
Air-cooled machines are the default choice for most restaurants.
Water-Cooled Machines
Water-cooled machines: - Use water to reject heat - Require additional water drain line - Take up less space - Work better in tight kitchen spaces - Require more water and cooling resources - Cost more
Water-cooled machines are used in kitchens with limited ventilation or high ambient temperatures. They’re less common.
Air-cooled is the right choice for most operations.
Filtration and Water Quality
Water filtration prevents mineral buildup and maintains ice machine longevity.
Filtration Types
Sediment filters remove sand, rust, and particles. These clog quickly and need replacement every 6-12 months.
Charcoal filters remove chlorine and improve taste. These need replacement every 6-12 months.
Scale inhibitor filters prevent mineral buildup in the machine. These are critical in hard-water areas and need replacement based on water hardness.
Most commercial kitchens use multi-stage filtration with sediment, charcoal, and scale inhibitor stages. Budget $50-150 per filter change and do it every 6-12 months.
If your water is particularly hard, more frequent filtration is necessary. Test your water hardness and adjust filter replacement schedules accordingly.
Top Ice Machine Brands
Hoshizaki: The Market Leader
Hoshizaki ice machines are the industry standard. You’ll find them in thousands of restaurants, bars, and healthcare facilities.
Strengths: - Extremely reliable, long-lasting equipment - Excellent parts availability - Strong customer service and support - Energy-efficient models available - Modular design allows upgrading parts without replacing whole machine
Models to consider: - Hoshizaki KM-515MWH: Modular machine, 500 pounds per day, water-cooled condenser - Hoshizaki KM-1500SAH: Modular machine, 1,500 pounds per day, air-cooled - Hoshizaki DCM-500BAH-ND: Undercounter machine, 500 pounds per day
Cost: $2,500-$5,500 depending on size and configuration
Manitowoc: The Reliable Alternative
Manitowoc is Hoshizaki’s closest competitor. Their ice machines are also reliable and widely available.
Strengths: - Good reliability, slightly more affordable than Hoshizaki - Adequate parts availability - Solid customer support
Cost: $2,000-$4,500
Scotsman: The Third Major Player
Scotsman makes solid ice machines popular in some regions.
Strengths: - Reliable equipment at moderate pricing - Growing parts availability - Good value for budget-conscious operations
Cost: $1,800-$4,000
Choosing Between Brands
If you prioritize reliability and don’t mind paying a premium, Hoshizaki is the best choice. Their equipment outlasts others by years.
If budget is a concern and you want proven reliability, Manitowoc offers most of Hoshizaki’s benefits at lower cost.
Scotsman works if you want solid equipment at the lowest cost, but quality isn’t quite on par with Hoshizaki.
Installation and Setup
Professional ice machine installation ensures proper operation and maintains warranties.
Costs: - Delivery: $200-$500 - Installation: $300-$800 - Water line hookup: $150-$300 - Drain line setup: $100-$250
Total installation often runs $750-$2,000 depending on complexity.
Position machines where: - Water supply is nearby - Drainage is available - Air circulation is good (for air-cooled machines) - Heat doesn’t accumulate nearby (away from ovens, etc.) - Easy access for maintenance
Maintenance and Cleaning
Ice machines require regular maintenance or they accumulate mineral buildup, bacteria, and mold.
Daily Tasks
Check that ice production is normal. If production drops, something needs attention.
Keep the bin clean. Remove any ice that’s clumped or dirty.
Ensure drain lines aren’t clogged.
Weekly Tasks
Clean the bin interior. Ice can develop off-flavors if bins aren’t cleaned regularly.
Check water supply for leaks.
Monthly Tasks
Change water filters if your filtration system requires it (every 3-6 months in most locations).
Quarterly Tasks
Many operators do a deeper cleaning using ice machine cleaning solution. This removes mineral buildup and prevents flavor issues.
Annually
Have a qualified technician service the machine. Check refrigerant levels, inspect gaskets, and ensure all components are functioning.
Making Your Decision
Most restaurants benefit from a modular ice machine producing 600-1,000 pounds daily. This covers ice for drinks, food chilling, and ingredient cooling.
Consider: 1. What’s your peak-hour ice demand? Calculate based on your customer count and beverage mix. 2. Do you have space for a modular machine and bin, or do you need an undercounter or all-in-one unit? 3. What’s your water quality? Hard water areas need better filtration. 4. Do you prefer premium reliability (Hoshizaki) or acceptable value (Manitowoc/Scotsman)?
Most restaurants choose Hoshizaki for reliability or Manitowoc for value.
Ready to add or upgrade your ice machine? Shop Ice Machines to compare modular, undercounter, and specialized ice machines from Hoshizaki, Manitowoc, and Scotsman. We can help you size correctly and ensure proper installation for your operation.