Commercial Ice Machines

55 products

Shop commercial ice machines for restaurants, bars, cafés, hotels, healthcare and institutional kitchens. This collection covers self-contained and undercounter ice makers, modular ice machine heads, storage bins, ice dispensers and countertop ice and water dispensers from Hoshizaki, Brema, Resolute and Scotsman.

Ice machines sit within our Refrigeration, Freezing & Ice Equipment range. Start by choosing the ice type your menu and drinks need, then size production for your busiest day and pick the storage or dispensing format that suits your space.

Types of commercial ice machines

  • Undercounter and self-contained ice makers: production and storage in one cabinet, from 15" compact units like the Hoshizaki AM-50BAJ and Scotsman Simag SCH30 up to 280 lb/24 hr models such as the Resolute ICB28080. A good fit for bars, cafés and point-of-use ice.
  • Modular ice machine heads: higher-output heads such as the Hoshizaki KM-901MAJ (905 lb/24 hr) and Resolute ICH500 that sit on a separate bin or dispenser. Choose these for high-volume kitchens, banquet service and multi-station bars.
  • Ice storage bins: Hoshizaki B-series bins from 300 lb to 900 lb, plus Resolute and Scotsman bins, to pair with modular heads and hold ice for peak periods.
  • Ice dispensers and ice and water dispensers: hands-free countertop units such as the Hoshizaki DCM cubelet dispensers, Resolute CDIW360 nugget ice and water dispenser and Hoshizaki DB-series ice dispensers for self-serve, hotel and healthcare use.
  • Specialty ice: flake ice makers (Hoshizaki F-series, Brema G-series) for seafood and produce displays, pebble ice machines (Brema TB and TM series) for blended drinks and healthcare, plus sphere and 2" square cube makers for cocktail programs.

What to consider when choosing an ice machine

  • Ice type: crescent and full cubes cool drinks and fill bins well; cubelet, nugget and pebble ice are chewable and good for soft drinks and healthcare; flake ice moulds around food on displays; large square and sphere cubes melt slowly for spirits.
  • Production vs storage: output is rated in lb per 24 hours, while bin capacity is what you have on hand at the rush. Size production for your peak day and make sure storage covers your busiest service.
  • Self-contained or modular: undercounter units save space but top out at lower outputs. Modular heads need a matching bin or dispenser, so confirm width compatibility (22", 30" and so on) when pairing.
  • Electrical and installation: most units in this range run on 115 V, but larger heads like the KM-901MAJ need 208–230 V. Plan for a water line, a floor drain or pump drain and ventilation clearance for air-cooled models.
  • Water quality: filtration protects ice quality and reduces scale build-up, which lowers maintenance and downtime. See water filtration.

Frequently asked questions about commercial ice machines

How much ice does a restaurant need?

A common starting point is about 1.5 lb of ice per guest for full-service restaurants and more for bars and self-serve drink stations. Base the estimate on your busiest day and add a buffer for growth and hot weather.

Do modular ice machines come with a bin?

No. Modular heads produce ice but need a separate storage bin or dispenser of a compatible width. Undercounter and self-contained models include built-in storage.

What is the difference between cubelet, nugget and pebble ice?

All three are small, soft, chewable ice made by compressing flake ice. Names vary by manufacturer: Hoshizaki calls it cubelet, Resolute calls it nugget and Brema calls it pebble. It's popular for soft drinks, smoothies and patient care.

Should I choose air-cooled or water-cooled?

Air-cooled machines are the most common and use less water, but they need clearance for airflow and add heat to the room. In hot or tight spaces, ask about remote-condenser or water-cooled options.

Prefer to talk it through? Find a Russell Hendrix representative.