Commercial Ice Maker Buying Guide
How to Choose the Right Commercial Ice Maker
When service heats up, ice becomes a production ingredient—not an afterthought. Use this guide to choose the right commercial ice maker based on your concept, daily demand, available space, and the type of ice you want to serve.
Quick Picks by Concept
A fast way to narrow choices before you compare specs.
| Concept | Best machine style | Recommended ice | Good starting point |
|---|---|---|---|
| Quick-serve / Family dining | Combination dispenser or self-contained | Nugget / cubelet | Browse cubelet/nugget machines |
| Cocktail bar | Undercounter + (optional) second unit for backup | Full cube / half cube | Browse undercounter ice makers |
| High-volume restaurant / banquets | Modular head + bin (highest output) | Full cube / half cube | Browse modular heads |
| Seafood / deli display | Modular flaker + bin | Flaked | Browse flaked ice machines |
Styles of Ice Making Machines
Modular (Ice Machine Head)
Best for maximum daily output. The head makes ice, and it sits on a separate ice storage bin or dispenser. Ideal for high-volume restaurants, banquets, and busy bars that can’t risk running out.
Self-contained Ice Machines
Ice maker + built-in storage in one footprint. Great for undercounter bar setups and smaller kitchens. These are often the simplest “install and go” option when capacity needs are moderate.
Combination Ice Maker / Dispenser
Makes and dispenses from the same unit—often used in QSR and beverage-heavy operations for speed and repeatable portioning. Cubelet/nugget styles are popular here.
Choosing Where to Place Your Ice Maker
A top-performing unit won’t help if it’s in the wrong location. Place your ice maker where it reduces steps and prevents bottlenecks.
Placement checklist
- Staff access: keep it close to where ice is used (bar, beverage station, service line).
- Drain + water line: every unit needs drainage and a shut-off valve; water-cooled needs two water lines.
- Power: many are standard 110V, but always confirm manufacturer requirements.
- Ventilation clearance: air-cooled models typically need clearance around intake/discharge.
- Multi-floor operations: avoid stairs—keep ice on the service level whenever possible.
What Size Ice Machine Do I Need?
Bigger isn’t always better. Oversizing can lead to stale ice sitting in the bin; undersizing leads to ice shortages during peak service. Your goal is reliable production with healthy turnover.
Use these planning averages
- Standard restaurant: ~1.5 lb of ice per guest per day
- Cocktail bar / self-service: ~3 lb per guest per day
- Tap water: ~6 oz ice per 12 oz glass
- Quick-serve cups: ~5 oz (7–10 oz cup), ~8 oz (12–16 oz cup), ~12 oz (18–24 oz cup)
- Food displays: ~30 lb per cubic foot of display space
Types of Ice (and When to Use Each)
Different ice shapes change dilution, texture, and how drinks look and feel.
Full cube
Largest and slowest-melting cube. Great for beverages where you want fast chilling with less dilution.
Half cube
Smaller cubes pack tighter and can pour more easily. Good general-purpose beverage ice.
Crescent
Half-moon style that pours cleanly and tends to resist clumping. Great for high-volume beverage service.
Nugget / Cubelet
Soft-chew, slow-melt, ideal for smoothies, blended drinks, and QSR beverage programs.
Flaked
Best for food displays (seafood/deli), blended drinks, and cocktails like juleps.
Choosing a Condensing Unit
Ice machines run hard—condensing choice impacts ventilation needs, water use, heat, and noise.
Air-cooled
- Most common and typically more water-efficient.
- Requires airflow clearance around intake/discharge.
Water-cooled
- Uses water instead of airflow—helpful where ventilation is limited.
- Higher water consumption; can be better in hot/dirty-air environments.
Remote-cooled
- Moves heat and noise outside.
- Higher install cost; longer refrigerant lines add complexity.
Ice Maker Accessories
Ice quality and safety depend on how you store, move, and maintain it.
Ice scoops + holders
- Use a dedicated scoop and keep it stored hygienically (not loose in the bin).
- Shop ice scoops
Ice buckets / totes
- Choose durable, easy-to-clean totes for moving ice between stations.
- San Jamar Ice Tote w/ Lid + Scoop Holder (5 gal)
- San Jamar Ice Tote + Cart Caddy (5 gal)
Water filtration
- Cleaner water = clearer ice and less scale buildup inside the machine.
- Shop ice machine filtration
Cleaning supplies
- Plan a cleaning schedule and keep the right tools on hand.
- Shop cleaning brushes
- Shop pails & buckets
- Shop microfiber cloths
Having the best ice—and the right setup—improves beverage quality, speeds service, and protects margins during peak periods.
FAQs
- How do I avoid running out of ice during peak service?
- Size for peak demand, not just averages, and consider a second unit or a bar undercounter machine as backup for high-volume operations.
- What’s the difference between production and bin capacity?
- Production is how much ice is made in 24 hours. Capacity is how much the bin can hold at once—both matter for busy service windows.
- Is filtration really necessary?
- Yes—filtration improves taste and clarity while reducing scale buildup that can reduce efficiency and shorten equipment life.
- Which ice type is best for cocktails?
- Full cubes are a strong default because they melt slower and reduce dilution. Nugget/cubelet is better for soft-chew and blended programs.
Need help choosing the right ice maker?
Tell us your concept, estimated guests, drink volume, and whether you need cubes, nugget/cubelet, or flake. We’ll recommend the right capacity and configuration.
Talk to an Equipment Specialist
Or browse quickly: Search “ice maker”
