Choosing the Best Commercial Ice Machine

Modular ice makers produce large amounts of ice and are paired with separate units to dispense the ice. Modular ice machines are commonly available in 22", 30", and 48" widths and sit on top of and supply ice to an ice machine bin, an ice dispenser, or a soda dispenser.

Modular Ice Machine Output: Ice outputs range from 250 lb. per day to well over 1000 lb. per day

Ice Types: All ice types

An integral piece of equipment in any bar, undercounter ice makers fit underneath countertops and are out of the way of foot traffic. They combine the ice machine with a storage bin and fit under most 40" high counters. An undercounter ice machine will meet the output needs of small bars, cafes, and restaurants.

Undercounter Ice Machine Output: Ice outputs generally top out at about 350 lb. per day, though a few higher capacity models exist.

Ice Types: All ice types

Typically paired with a modular ice machine, a commercial ice dispenser is similar to an ice bin in that it holds ice until use, but it eliminates human contact with the ice supply by using a sensor or lever dispenser system. Ice dispensers are commonly used in hotels and healthcare settings because they can be used for self-service applications and keeps ice safe and free of contaminants. These units come in both floor and countertop models and are generally only available with an air cooled ice machine.

Ice Dispenser Output: Ice outputs range from 120 lb. per day to 618 lb. per day

Ice Types: Full cube, half cube, and nugget

Able to dispense both water and ice, commercial ice and water dispensers are great for offices, cafeterias, break rooms, and healthcare facilities. Since many combination units are used for self-service, they are designed to be space-saving, easy to use, and easy to clean. They come in countertop and floor models and usually dispense nugget-style ice. 

Combination Ice and Water Dispenser Output: Despite many having a small ice storage bin, they can still produce up to 500 lb. of ice per day.

Ice Types: Nugget, full cube, crescent, cubelet

Using air to transfer internal heat out of the rear or sides of the unit, air-cooled ice machines are the most common condenser type used in commercial kitchens. They are also more cost-effective and energy-efficient than water cooled machines, as they do not involve additional water costs, and many air cooled units even achieve Energy Star compliance.

Because air cooled ice machines intake and discharge air, they are best for use in clean, temperature-controlled settings with at least 6" of clearance around the air intake and discharge areas. If the setting is too hot, too prone to airborne contaminants, or has inadequate ventilation, it can overwork the machine and reduce its efficiency and lifespan.

Featuring water coils that run along the condenser coils to transfer internal heat out of the unit, water cooled ice machines are a better choice than air cooled models only if one or more of the following conditions exists:

• The machine would be installed where ambient air temperatures are greater than 80 degrees Fahrenheit
• The machine would be installed in an area where the air contains a high level of contaminants, like grease
• The machine would be installed where there is not enough clearance for an air cooled machine

Water consumption will be much higher than with an air cooled ice machine. In fact, some municipalities do not even allow businesses to use a water cooled ice machine for that reason.

With remote condenser ice machines, the condenser is air cooled but mounted in a separate location from the ice maker itself. The condenser is usually placed outdoors on a roof and refrigerant lines run between the condenser and the machine. The greatest benefits of using a remote ice machine include removing the heat and noise of the condensing unit from the kitchen or service area. As a result, a remote condensing ice machine will be much quieter and cooler than its air or water cooled counterparts

It's important to keep in mind that installation and maintenance of a remote setup can be much more costly than other types, and most operators only choose a remote condenser ice machine if conditions prohibit the use of an air cooled or water cooled unit.

Here are some tips for selecting a machine with the right capacity for your needs.

• Consider your estimated growth. If you're a new restaurant, make sure your estimates allow for growth, or you could quickly exceed the production capacity of the machine you wish to purchase.
• Base the amount of ice you need off of peak times. By preparing for peak times, such as holidays and weekends, you can ensure you will have enough ice to handle the rush.
• Base the amount of ice you need off your hottest day. Since an increase in heat lowers ice production rates, purchasing an ice machine with a higher output can help make up for the drop in production.

• Space and Ventilation: Make sure you have enough space for the machine, bin, and filter. Adequate air flow is crucial for maximum ice production, so installing an ice machine in a storage room or closet is not recommended. A well-placed ice machine can increase worker productivity and efficiency, but even the best commercial ice maker in a poor location can cost you more in labor and utilities.
• Water Supply and Floor Drain: Your ice machine will need a cold water supply with a shutoff valve. It will need a floor drain, too. Check your local codes for specific drain types and placement requirements.
• Power Supply: Many ice machines do not include a cord and plug and must be hardwired by a professional. Be aware of the machine's power requirements before purchasing - not all ice makers operate on a standard 110V electrical supply. Electrical requirements and any other special installation considerations can be found in the machine's manual.