Nearly every type of food service business needs an ice machine. Because there are so many different configurations and styles available, it's important to understand what is available to find the best ice maker to suit your business's needs.
While there are variations within each type, commercial ice machines generally fall into four basic types including modular or ice machine head, undercounter ice machines, countertop ice dispensers/makers, and combination ice/water machines.
These produce large amounts of ice and should be used with a separate unit that can store and dispense the ice. Modular ice machines are commonly available in 22", 30" and 48" widths, and are designed to sit on top of and supply ice to an ice machine bin, an ice machine dispenser, or a soda dispenser. Ice outputs range from 250 lbs. per day to well over 1000 lbs. per day.
These small ice makers combine the ice machine with a storage bin, and fit under most 40" high counters. For small bars, cafes, or businesses that don't need as much ice, an undercounter, or self-contained ice machine may be all that's needed. Ice outputs generally top out at about 350 lbs. per day, though a few higher capacity models do exist.
Countertop ice dispensers / makers have a small ice storage bin but can still produce up to 400 lbs. of ice per day, making them a great small commercial ice maker. These compact units are often found in health care settings, and may dispense water too. They also usually dispense nugget style ice, which is easier to chew.
Able to dispense both water and ice, these compact units are great for cafeterias, break rooms, and healthcare facilities. Able to produce up to 500 lb. of ice per day, these machines typically have a small footprint to fit on any countertop without taking up too much space. Ice/water dispensing machines also usually produce nugget ice.
Understanding the different types of ice cubes that commercial ice machines can produce will help you choose the right type for your needs. Certain types of ice cubes melt slower, are easier to chew, or have specific shapes to accommodate specific applications. Check out the list below for a more detailed explanation of common ice types.
Once you've decided what type of machine and ice you want, the next important consideration to make is whether you want an air-cooled, water-cooled, or remote compressor.
Air cooled ice machines are often the most cost-effective type of ice machine, as they do not involve any additional water costs. Many air cooled models even achieve Energy Star Compliance. Air cooled condensers do need at least 6" of clearance around air intake and discharge areas, but they are a good choice for the majority of users.
A water cooled ice machine is a better choice than an air cooled model only if one or more of the following conditions exists:
Again, unless one or more of the above conditions exist, a water-cooled machine is probably not the best choice, since water consumption will be much higher than with an air cooled ice machine. In fact, some municipalities do not even allow the use of a water cooled ice machine for that reason!
With remote condenser ice machines, the condenser is air cooled, and mounted outdoors, usually on a roof. Refrigerant lines run between the condenser and the machine. As a result, a remote condensing ice machine will be much quieter than its air or water-cooled counterparts.
However, installation and maintenance of a remote setup can be much more costly, and a remote condenser ice machine is usually only chosen if conditions prohibit the use of an air cooled or water cooled unit.
Once you've settled on the type of ice machine you need and the type of ice you want, you must select a machine with the right capacity for your needs.
Benefits of Using Multiple Ice Machines
It may seem easier to supply all your ice from one large machine and bin, but in the end this is usually inefficient. With only one large machine, your staff will constantly be running back and forth from the ice bin to soda machines, under bar ice chests, and salad bars…costing you time and also increasing chances of cross-contamination.
Instead, consider using several smaller machines, one on top of the soda dispenser, a small underbar unit, and a small ice maker with a bin near your salad bar, for example. This way your staff will always have ice when and where they need it, while also keeping the ice safe and sanitary!
Use the chart below to get an idea for how much ice you might use. It's also important to keep in mind that ambient room temperature and ventilation considerations will affect the maximum output of any ice machine. This information is usually available on the manufacturer's specification sheet.
|Application Type||Typical Daily Ice Use||Ice Needed for 100 Customers||Ice Needed for 250 Customers||Ice Needed for 500 Customers||Ice Needed for 1000 Customers||Ice Needed for 1500 Customers|
|Restaurant||1.5 lbs ice per meal sold||180 lbs.||450 lbs.||900 lbs.||1800 lbs.||2700 lbs.|
|Cocktail Bar||3 lbs. ice per seat||360 lbs.||900 lbs.||1800 lbs.||3600 lbs.||5400 lbs.|
|Water Glass||6 oz. ice per 12 oz. glass||45 lbs.||113 lbs.||225 lbs.||450 lbs.||675 lbs.|
|Salad Bar||35 lbs. ice per cubic foot||---||---||---||---||---|
|Beverage Only||5 oz. ice per 7-10 oz. cup||38 lbs.||94 lbs.||188 lbs.||375 lbs.||563 lbs.|
|Beverage Only||8 oz. ice per 12-16 oz. cup||60 lbs.||150 lbs.||300 lbs.||600 lbs.||900 lbs.|
|Beverage Only||12 oz. ice per 18-24 oz. cup||90 lbs.||225 lbs.||450 lbs.||900 lbs.||1350 lbs.|
|Guest Ice||5 lbs. per hotel room||600 lbs.||1500 lbs.||3000 lbs.||6000 lbs.||9000 lbs.|
|Hotel Catering||1 lb. per person||120 lbs.||300 lbs.||600 lbs.||1200 lbs.||1800 lbs.|
|Patient Ice||10 lbs. per person||1200 lbs.||3000 lbs.||6000 lbs.||12000 lbs.||18000 lbs.|
|Cafeteria||1 lb. per person||120 lbs.||300 lbs.||600 lbs.||1200 lbs.||1800 lbs.|
An ice machine bin lets you hold ice until it's ready for use. When picking a bin to go with your modular ice machine, you'll want to take several points into consideration:
You can find compatible bins in the Companion Items of most of our modular ice machines.
To prolong the life of your restaurant ice machine and increase your customers' satisfaction (remember, ice is food), we recommend using a water filter with every ice machine, because it will reduce the buildup of mineral deposits within the machine. The benefits of using a water filter with your unit cannot be understated, but here are just a few:
We offer two sizes of ice machine filter kits that will work with all the types of ice machines we carry. They are located in each machine's Companion Items.
An ice dispenser is similar to a bin in concept - it holds ice until use but it eliminates human contact with the ice supply by using a sensor or lever dispenser system. There are two basic types:
Bin adapters are used in several situations.
Keep in mind that many more types of adapters are available for very specific situations, and are often listed on the manufacturer's Specification Sheet. Depending on your application, you may also need an ice deflector in place of or in addition to the adapter.
Even with the proper filter kit your machine will still gradually accumulate mineral deposits on the interior, harming performance and efficiency. Our Noble Chemical cleaners and sanitizers are safe for use in all ice machines and will remove these buildups, while also protecting tin and nickel-plated evaporators! The Arctic cleaner is available in both a concentrated cleaner and a ready to use formula.
If you plan on selling bags of ice, a bagger kit may be a worthwhile investment. For small-volume applications, we offer frames that fit right over the ice bin door opening and funnel ice down into the bag. Or, for very large-scale use where you'll be packing and selling lots of ice, we offer units specially designed to store and load the product.
These two products go hand-in-hand. To stay in accordance with health and sanitation regulations, use these items to transport ice from the bin to other locations around your establishment, and make sure your employees use them, rather than cups or hands.