Whether you’re a seafood restaurant that goes through bins of flake ice to display your daily catch or a healthcare facility looking to streamline your ice and water service, choosing the perfect commercial ice maker requires careful consideration of many factors, including your space, daily usage, and more. This guide covers everything from assessing daily capacity and understanding the different types of ice to knowing condenser options for a commercial ice maker that keeps ice frozen.

 

To start, let’s examine how to determine your establishment’s daily ice needs.

How much ice should my commercial ice maker produce?

The amount of ice your operation needs depends on various factors, including the type of drinks or food you sell and, in some cases, the cubic feet of display space! We’ve created a table that considers different applications to help you determine the ideal commercial ice machine size for your business.

Daily Ice Use By Application and Service Volume

Commercial Setting	Estimated Daily Use	Ice Needed for 100 Clients	Ice Needed for 200 Clients	Ice Needed for 500 Clients	Ice Needed for 1000 Clients
Restaurant	1.5 lbs/person	150 lbs	300 lbs	750 lbs	1500 lbs
Bar/Nightclub	3 lbs/person	300 lbs	600 lbs	1500 lbs	3000 lbs
Hotel	1 lb/person	100 lbs	200 bs	500 lbs	1000 lbs
Cafeteria	1 lb/person	100 lbs	200 bs	500 lbs	1000 lbs
Hospitals	10 lbs/person	1000 lbs	2000 lbs	5000 lbs	10,000 lbs
Nursing Home	5 lbs/person	500 lbs	1000 lbs	2500 lbs	5000 lbs
Fast Food	1 lb/person	100 lbs	200 bs	500 lbs	1000 lbs
Catering/Event Hall	2 lbs/person	200 lbs	400 lbs	1000 lbs	2000 lbs
Grocery Store	35 lbs/cubic foot display	-	-	-	-
Healthcare Cafeteria	1 lb/person	100 lbs	200 bs	500 lbs	1000 lbs

 

Different Types of Ice to Use in Your Establishment

Regular Cube

AKA Large Cube Ice

Regular cubes are generally the largest everyday cube type recommended for casual to mid-range establishments. Their larger size and shape also offer a slower melting rate, which means they won’t water down your drinks, making them popular with busy restaurants and bars.

 

Best Uses: high-volume applications

Ideal For: commercial settings, cafeterias, event venues, healthcare facilities

 

• Solid build
• 100% ice to water ratio
• 1 ⅛” x 1 ⅛” x 1 ⅛”
• Slow melt rate

 

Full Cube

AKA Square Ice or Dice Ice

This slow-melting design is excellent for cocktails and serving drinks on the rocks without spending money on fancy gourmet cubes. The full cube’s slow melting rate also makes it a budget-friendly solution for high-volume establishments or establishments operating in warmer climates. Full cube commercial ice makers are great for maintaining the integrity of your beverages.

 

Best Uses: soft drinks, dispensed ice, bagged ice, cocktails

Ideal Settings: fast food restaurants, bars, hotel ice machines, bagged ice sales

• Solid build
• 100% ice to water ratio
• ⅞” x ⅞” ⅞”
• Slow melt rate

Half Cube

AKA Half Dice, Small Cube, Half Cube

This is the most versatile type of ice cube. Due to the increased surface area that comes into contact with the beverage, it offers a high ice-to-water ratio, which also means it will cool a drink more quickly. Its elongated, flattened shape allows more ice to be packed into each drink, allowing you to save on drink costs. Half-cube ice is excellent for soft drinks but not recommended for fancy cocktails or fine liquors. This tends to be the most common type of ice for commercial bagged ice producers.

 

Best Uses: soft drinks, blended frozen drinks, bagged ice, dispensed ice

Ideal For: smoothie bars, hotel bars, convenience stores, casual restaurants, fast food restaurants.

 

• Solid build
• 100% ice to water ratio
• ⅞” x ⅞” x ⅜”
• Moderate melt rate

Nugget Ice

AKA Cubelet, Pearl Ice, Tubular Nugget Ice, Pebble Ice, Pellet Ice, Sonic Ice

 

Nugget ice’s soft, porous form allows it to absorb drinks efficiently, making it the preferred choice for ice chewers everywhere and an excellent choice for patients at healthcare facilities. Its melting rate and crunch factor are ideal for anyone serving many fountain drinks or blended iced cocktails. Nugget commercial ice makers tend to efficiently pump out more ice than others, making them an energy-efficient investment for your establishment.

 

Best Uses: frozen cocktails, soft drinks, iced coffee, smoothies,

Ideal For: fast food restaurants, cafés, diners, convenience stores, healthcare facilities,

• Less dense compared to others—soft enough to chew but solid enough to dispense
• 85% ice-to-water ratio
• ⅜”-½”
• Quick melting

Flake Ice

AKA Packing Ice or Flaked Ice

Due to its small size and large surface area, flake ice is the fastest-melting variety. As the name suggests, it’s ideal for packing and displays, making it a go-to for healthcare facilities and restaurants with vegetable or seafood displays or even to serve oysters. Due to its melting rate and applications, it is typically used in a higher volume than other ice types.

 

Best Uses: displays, seafood packing, food transport, cold compresses & other medical uses, frozen drinks

Ideal For: restaurants, seafood businesses, grab-and-go cafés, grocery stores, buffets, healthcare facilities

• Soft build, crunchy, easily molded, 73% ice-to-water ratio
• 8 - 2.2 mm
• Very Quick Melting

Crescent Ice

AKA Half Moon ice

Crescent ice is one of the most popular ice cubes due to its distinct shape and ability to pack densely into a glass while moving freely throughout the drink. It is not as hard as regular or full cube ice, but it cools relatively quickly without diluting beverages. Crescent ice machines are an all-around effective commercial ice maker investment for any hospitality establishment.

 

Best Uses: soft drinks, cocktails, bagged ice, dispensed ice

Ideal For: restaurants, bars, hotels, catering, events

• Solid build, distinct half-moon shape
• 100% ice-to-water ratio
• 1 ½” x 1 ⅛” x ½”
• Slow melting

Gourmet Ice

AKA Gourmet Cube, Large Cube, Top Hat Ice, Cocktail Cube

This designer ice style is equal parts function and aesthetics; the clear, solid shape infuses premium cocktails and liquors with elegance without diluting the flavor. Plus, these are large enough that you typically only need one per drink, adding an extra element of class and style. Gourmet commercial ice makers are most commonly found in upscale establishments where high-end whiskeys, tequilas, and premium cocktails dominate the menu.

 

Best Uses: craft cocktails, premium liquors, slow-sipping drinks

Ideal For: cocktail bars, upscale restaurants & hotels, executive suites, offices

• Solid build, various unique shapes (octagon, top hat, cube, etc.)
• almost 100% ice-to-water ratio
• Larger than all other cubes, but size varies
• Slow melt rate

 

Comparing Different Ice Types, Features, And Uses

Type of Ice	Size	Features	Melt Rate	Best Uses	Ideal Settings
Regular Cube	1⅛” x 1⅛” x 1⅛”	Large and solid, 100% ice-to-water ratio	Slow	High volume applications	Commercial settings, cafeterias, event venues, healthcare facilities
Full Cube	⅞” x ⅞” ⅞”	Square shape, 100% ice-to-water ratio	Slow	Soft drinks, dispensed ice, bagged ice, cocktails	Fast food restaurants, bars, hotel ice machines, bagged ice sales
Half Cube	⅞” x ⅞” x ⅜”	Versatile, high ice-to-water ratio, cools drinks quickly	Medium	Soft drinks, frozen drinks, bagged ice, dispensed ice	Smoothie bars, hotel bars, convenience stores, casual restaurants
Nugget Ice	⅜”-½”	Soft, porous form absorbs beverages quickly & great for chewing 85% ice-to-water ratio	Fast	Frozen cocktails, soft drinks, frozen coffee, smoothies	Fast food restaurants, cafés, diners, convenience stores, healthcare facilities
Flake Ice	1.8 - 2.2mm	Small, snow-like ice, 73% ice to water ratio	Fast	Displays, seafood packing, food transport, medical uses	Restaurants, seafood businesses, grand-and-go cafés, grocery stores, buffets, healthcare facilities
Crescent Ice	1 ½” x 1 ⅛” x ½”	Half-moon shape packs densely, 100% ice-to-water ratio	Slow	Soft drinks, cocktails, bagged ice, dispensed ice	Restaurants, cars, hotels, catering, events
Gourmet Ice	Largest Size varies	Clear, solid, comes in various designer shapes, 100% ice-to-water ratio	Slow	Craft cocktails, premium liquors	Cocktail bars, upscale restaurants & hotels, executive suites, offices

 

Commercial Ice Maker Sizes and Designs

There are four basic commercial ice maker designs, each with distinct features and benefits. The most suitable ice machine for your establishment depends mainly on its application, volume, and type of ice.

Modular Ice Makers

If you’re looking for a standard commercial ice maker with a flexible capacity, this is the perfect pick. Modular commercial ice makers only make ice, and they do it well. However, that means you’ll need an additional ice dispenser or storage bin to store your ice during peak hours. Since they can be compact yet mighty, these models are ideal for tight spaces. Plus, if you need extra storage for big events or rapid growth spurts down the road, all you have to do is purchase an additional storage bin instead of replacing it with another unit.

 

Ice Output: 45 - 3000 lbs of ice per day

Types of Ice: All types

Benefits: High output, scalable external storage

Undercounter Ice Makers

Measuring up to 40”, undercounter commercial ice makers are ideal for bars, small restaurants, cafés, and diners where space is a hot commodity. However, this also means that they generally produce a more modest quantity of ice. These are typically offered in two styles; the standard style has a front-facing door, which makes for fuss-free scooping. On the other hand, cabinet-style undercounter ice makers are more discreet, making them ideal for offices and executive lounges. Due to their sleek design, cabinet ice makers only produce up to 50 lbs of ice daily. Luckily, these typically have a built-in storage bin to keep things classy and space-efficient.

 

Ice Output: up to 300 lbs of ice per day

Types of Ice: All types

Benefits: Space-efficient, built-in storage bin

Ice Dispensers

Commercial ice machine dispensers, which come with built-in storage bins, are ideal for establishments with medium to high ice demands. Since they are typically paired with a modular ice maker, they require ample vertical space for installation and proper ventillation. While larger-volume operations may favor a floor model, countertop models may be more fitting for boutique hotels. The design allows staff to collect ice automatically thanks to a sensor, button, or lever, making them ideal for hygiene-sensitive establishments such as hospitals and nursing homes.

 

Ice Output: up to 600 lbs per day

Types of Ice: Nugget, full cube, half cube.

Benefits: High volume, sanitary, easy to clean

Commercial Ice and Water Dispensers

Ideal for low-to medium-volume establishments, commercial water and ice dispensers save time and reduce back-of-house traffic. These are excellent additions to self-service areas such as small buffets, healthcare settings, and cafeterias, allowing your customers to refill water and ice without backing up your service staff. However, since these can only produce up to 500 lbs per day, they are not ideal for high-volume establishments such as hospitals, nursing homes, or large event venues.

 

Ice Output: up to 500 lbs per day

Types of Ice: Full cube, crescent, nugget

Benefits: Hygienic, saves time, streamlines water and ice service

 

Commercial Ice Maker Condenser Options

Water-cooled

Water-cooled condensers use a series of water-filled coils to provide the appropriate temperature conditions for ice production. They work well for establishments operating in warmer environments or where the surrounding air is full of grease and debris.

Pros and Cons of Water-Cooled Ice Machine Condensers

Pros	Cons
Consistent performance, even in hotter environments   Quiet operation Reduces hot air discharge   Great for spaces with high air contaminant load	High water usage results in higher utility costs   Not suitable for places with water-use restrictions or water shortages

 

 

Air-cooled

As the most cost-efficient option, air-cooled condensers are the most popular choice for commercial ice machines. They efficiently cool the refrigerant to ice-making temperatures by expelling hot air from the machine into its surroundings through a series of vents and fans.

Pros and Cons of Air-Cooled Ice Machine Condensers

Pros	Cons
Energy efficient   Great for regions/municipalities with water use regulations   Environmentally friendly	Require good ventilation   Can increase the temperature as it expels hot air into the surroundings   Performance can be compromised in hot environments

 

Remote

A remote condenser unit (RCU) is another efficient cooling option for your commercial ice maker. It operates by separating the condensing unit from the main body of the ice machine and placing it in an external location. This separation is key, as it allows the heat generated by the ice-making process to be expelled outside the commercial establishment, resulting in a quieter and cooler operational environment.

Pros and Cons of Remote Ice Machine Condensers

Pros	Cons
Less noise in the workspace   Higher ice production capacity   Reduced energy costs	Potentially expensive installation   May require additional outdoor space   Higher maintenance

 

Planning & Your Installing Commercial Ice Maker

• Check Your Space: Choose a big enough area with good airflow for your ice maker that is easy for workers to reach. Stay away from warm equipment to prevent overworking your ice machine.
• Location: Try to put your ice makers near where you’ll use the ice. This could save time and energy.
• Easy Maintenance: Don't forget that it should be easy to clean and maintain your ice machine regularly. So, put your machine somewhere it is simple to reach for cleaning and maintenance.

Tips for Optimizing Your Commercial Ice Maker’s Performance

• Ventilation: Keep the area around your commercial ice maker clear and clean, ensuring it has at least six inches of clearance from walls or other objects. Clean the air filter regularly to ensure maximum airflow.
• Water quality: Use high-quality water in your ice maker. Hard water can cause scale build-up, which can lead to sub-optimal performance and more frequent maintenance. Consider installing a water softener or filter if your water quality is poor.
• Maintenance: Clean and sanitize your machine regularly as instructed by the manufacturer. Inspect and replace worn parts as needed. Scheduled annual professional maintenance can supportl early problem detection and preventative care.