Commercial Ice Maker Buyer’s Guide - 2025

Our team of six experts put this buyer’s guide together to help you with your next purchase of a commercial ice maker.

Looking to buy or lease a commercial ice machine? Industrial and Commercial ice machines are perfect for any business that needs to keep its drinks cool, especially bars and restaurants. These large appliances can produce lots of iced beverages quickly with the press of a button! The three main types include portable models which typically weigh between 60-80 pounds; countertop or floor-standing versions weighing up to 300 lbs.; as well as vending machine styles with capacities ranging from 10 -50 quarts.

What is a Commercial Ice Maker?

A commercial ice maker is a specialized machine designed to produce and store ice in bulk to meet high-demand requirements across various industries.

These machines are built to create large quantities of ice quickly and can produce various types, such as flake, cube, and nugget ice, enhancing ice quality.

For instance, an under-counter ice maker is perfect for restaurants needing consistent ice for drinks, while larger models with a capacity of up to 5,000 pounds per day are ideal for catering services or hotels, meeting ice storage capacity requirements.

Brands like Hoshizaki and Scotsman offer durable options with energy-efficient functionalities, providing excellent ice maker features. It’s essential to evaluate factors like production speed, storage capacity, and ice type when selecting the right model for your business needs.

Importance of Ice in Commercial Settings

Ice plays a critical role in commercial settings, impacting customer satisfaction and operational efficiency in establishments like bars and hotels, enhancing commercial applications.

In bars, using clear, high-quality ice makes cocktails look more attractive.

Optimal ice for drinks is often made using specialized machines, like the Scotsman ice maker, renowned for producing crystal-clear ice cubes that melt slowly, keeping drinks cold without dilution.

Hotels, on the other hand, use ice to keep food fresh in buffets and displays, highlighting the importance of having ice that is clean and safe, ensuring safety features are in place. Regular testing for impurities is essential, ensuring guest safety while also affecting overall food quality and presentation.

Types of Commercial Ice Makers

Knowing the various kinds of commercial ice makers helps you pick the one that suits your business requirements and available space, including size and dimensions. For a deeper understanding of these options, our Commercial Ice Maker Buyer’s Guide offers comprehensive insights.

Modular Ice Makers

Modular ice makers are high-capacity units that produce large quantities of ice, ideal for establishments with significant ice needs.

They offer installation flexibility, allowing for various configurations like under-counter or stand-alone setups, depending on space, meeting installation requirements. Most units can store between 100 to 500 pounds of ice, making them suitable for large restaurants and bars where the demand for ice varies throughout the day.

For example, a restaurant might use a flexible ice maker during busy times for drinks and food displays. Consider brands like Manitowoc or Hoshizaki, known for their efficiency and durability, ensuring your operations run smoothly. If interested in understanding the options available to restaurant owners, you might appreciate our insights on the top types of commercial ice machines.

Self-Contained Ice Makers

Self-contained ice makers create and hold ice within a single unit. They are perfect for small businesses with limited space due to their compact design.

These units are especially useful in places like cafes, convenience stores, or food trucks where space is limited, ensuring they meet countertop space requirements.

For instance, a model like the Igloo ICEB26HNSS can produce up to 28 pounds of ice per day while fitting easily under a counter, serving as a countertop ice maker. This small design helps businesses improve service efficiency while saving floor space.

Think about buying units with built-in filters, such as the Scotsman CU50GA, which improve ice quality and make maintenance easier, supporting your business needs.

Under-Counter Ice Makers

Under-counter ice makers are compact units designed to fit beneath counters, offering a space-efficient solution without sacrificing ice production capabilities.

These machines usually make 28 to 70 pounds of ice each day, depending on the model, so they can make ice quickly enough to meet needs. Businesses like cafes, bars, and restaurants benefit significantly, as they produce ample ice to support high customer demand.

For example, the Scotsman CU50GA-1A is a common choice, producing up to 65 pounds of ice each day, making it ideal for a busy bar. Another option, the EdgeStar IB250SS, offers reliable performance at a slightly lower output of 28 pounds while being budget-friendly.

Assess your ice needs and customer volume to choose the right model.

Portable Ice Makers

Portable ice makers are useful devices that allow businesses to produce ice on-site, making them perfect for events and catering at different locations due to their easy transportability.

These machines can usually make 28 to 35 pounds of ice each day, which makes them great for outdoor events, temporary bars, or home parties, emphasizing their versatility.

For instance, the Redding 28 lbs Portable Ice Maker is designed for quick production, producing ice in as little as six minutes. You can also consider lightweight models, like the NewAir AI-100S, which easily fit into a vehicle for picnics or camping.

These ice makers are simple to set up and use, ensuring you always have ice when you need it.

Machine Type	Description	Daily Ice Production
Modular	Designed to be stackable. Often paired with a bin, water, or soda dispenser. Common widths include 22″, 30″, and 48″.	Produces between 200 and 1,900 pounds of ice per day, depending on the specific model.
Undercounter	All-in-one unit with built-in storage. Functions as both ice maker and bin. Sized to fit beneath standard counters.	Typically generates around 350 lbs. daily, though some models may exceed this.
Countertop	More compact than modular or undercounter machines. Delivers a high volume of ice. Nugget ice is the most common output.	Can produce as much as 400 lbs. of ice per day.

Key Features to Consider

To choose the right commercial ice maker, it’s important to know key features that can help your business run smoothly and maintain a consistent ice supply, maximizing user experience. For those looking to enhance efficiency and cut down on energy costs, consider exploring our deep dive into the top 5 commercial ice makers designed for energy savings.

Ice Production Capacity

Ice production capacity varies significantly across models, from 50 to over 1,000 pounds per day depending on the machine type, aligning with business needs.

To assess your ice production needs, consider the size of your business and peak demand times.

A small caf, for example, might only need a Manitowoc S400, which produces about 400 pounds of ice daily. This amount is sufficient for their light lunchtime needs and uses energy well. On the other hand, a busy restaurant might need a larger machine like the Manitowoc QD0452A, which can produce up to 800 pounds, especially during the dinner rush.

Check when you are busiest and compare it to how much ice the machine makes to make sure you always have enough.

Ice Types and Sizes

Different ice types-such as cubed, flaked, and nugget-serve distinct purposes, influencing customer experience and drink presentation.

Cubed ice is perfect for slow-melting drinks like cocktails or soft drinks, enhancing their aesthetics while keeping them cold.

Flaked ice, ideal for seafood displays or blended drinks, creates a visually appealing presentation and helps ingredients chill quickly, offering ice type suitability.

Nugget ice, widely used in fast-casual restaurants, has a soft texture that improves the overall experience.

When picking an ice machine, think about how much ice it can make, the storage space, and what you need for your drinks to make sure you choose the right one for your business.

Ice Shape	Description	Typical Use
Cube	Most widely used ice type. Block-like form. Each cube weighs roughly 0.17–0.5 oz.	Ideal for chilling beverages. Melts slowly. Common in bars, offices, restaurants, convenience stores, and hotels.
Nugget	Small, pellet-like ice. Known for its chewable texture. Sometimes called “chewblet” or compressed nugget ice.	Preferred for drinks that benefit from chewable ice. Found in bars, fast food chains, healthcare settings, and restaurants.
Flake	Shaved or crushed ice style. May contain up to 20% water. Not intended to be eaten.	Used primarily for food preservation, packing, and display purposes. Popular in meat/fish markets, research labs, and grocery displays.

Energy Efficiency Ratings

Energy efficiency ratings, such as Energy Star certifications, can significantly impact operational costs and environmental sustainability.

Choosing energy-efficient ice makers can lead to substantial savings, aiding in environmental impact reduction. For instance, the Scotsman CU50PA-1A, which is Energy Star certified, uses about 300 kWh annually and can save you around $50 per year compared to less efficient models.

Similarly, the Hoshizaki KML-325MAJ, also Energy Star rated, consumes 200 kWh per year, resulting in even greater savings, thanks to its energy star certification. Over five years, these savings can add up to $250 or more.

When choosing an ice maker, check these ratings to make sure it runs cheaply and is good for the environment.

Water Supply Requirements

Knowing the water supply and drainage needs for commercial ice makers is important to keep them running smoothly and avoid water damage, ensuring proper water supply.

Different types of ice makers demand specific water supply specifications. For instance, modular ice machines typically require a -inch water line with a minimum of 20 PSI pressure for optimal performance.

Conversely, self-contained units can operate with a -inch line and slightly lower pressure. Drainage is also important: gravity drains are common, but some units require a pump drain if the installation is more than 3 feet above the floor.

Assess your ice maker model to confirm these specifications before installation to avoid costly issues.

Ease of Maintenance

Choosing an ice maker with easy maintenance features can save time and reduce the risk of equipment failure in high-demand settings, ensuring ease of cleaning.

Look for models like the Scotsman Ice Systems Prodigy Plus, which offers a self-cleaning function, or the Hoshizaki KM series, known for its removable parts that simplify servicing.

The Manitowoc Ice IYT-0500A boasts a diagnostic system that alerts users to issues before they escalate.

Checking and cleaning the condenser twice a year, and looking at water filters, helps your unit last longer and work well, even when used a lot.

Choosing the Right Ice Maker for Your Business

Choosing the best ice maker means looking at what you need, such as how much ice you need, the space you have, and how much you want to spend. To estimate the ice volume necessary for your business operations, visit our comprehensive guide on estimating ice needs.

Assessing Your Ice Needs

Figure out how much ice you need by looking at your busiest times, how many customers you have, and the drinks you serve to make sure you have enough.

Start by analyzing your business’s peak hours-typically lunch and dinner for restaurants, to assess ice consumption patterns.

For instance, if you serve 100 drinks during peak hours and each drink uses half a cup of ice, that totals 50 cups. If your operation runs for 10 hours with smaller peaks in between, you might require about 30% of your peak usage during off-peak hours.

Tools such as inventory management apps can monitor daily use, helping you change supply levels effectively according to customer patterns and seasonal shifts.

Space Considerations

Evaluate your available space to choose an ice maker that fits seamlessly into your establishment while meeting production needs and follows local regulations.

Measure height, width, and depth, allowing at least 2 inches of clearance on all sides for proper ventilation and user-friendly controls.

For standard under-counter models, a height of 32-34 inches and width of 15-30 inches is typical, with stainless steel construction options available. If you choose a freestanding model, make sure there’s enough space around it for air circulation; this usually requires about 6 extra inches.

Consider the ice production capacity-restaurants might require models that produce 300 pounds of ice daily, whereas smaller cafes may manage with 100 pounds. Look into different types of restaurant equipment for best results. This preparation stops design problems and makes sure everything works well.

Budget and Cost Factors

Budgeting for a commercial ice maker includes the initial purchase price, as well as ongoing costs for maintenance tips and energy use.

At first, ice makers cost between $1,500 and $10,000. The price varies based on how much ice they can produce and the features they have. You can compare prices for various brands. Consider models like the Scotsman Prodigy series, known for energy efficiency, or the Hoshizaki Ice Maker with a solid reputation for durability.

After purchase, factor in maintenance costs, which can average $300 annually, plus water and electricity, typically around $50-$100 monthly. Evaluate investment cost and ROI for long-term savings.

To save money, look for energy-saving models that come with reliable warranties and consider leasing agreements as financing options.

Check with suppliers about payment plans that let you pay over time.

Installation and Setup

Correct installation services are important for your commercial ice maker to work well, whether you hire someone or do it yourself.

Professional Installation vs. DIY

Looking at the advantages and disadvantages of hiring a professional versus doing it yourself can help you decide the best way to set up your business’s ice maker.

Hiring a professional for installation provides benefits like warranty coverage and the confidence that comes with expert skills and supplier recommendations.

An experienced technician can install your ice maker according to the manufacturer’s instructions, which helps prevent future issues.

On the other hand, a DIY approach can save you money. Installing the unit yourself may cost only the price of the machine and a few tools. Consider the risk of voiding the warranty and potentially incurring repair costs if mistakes occur.

In the end, consider your technical abilities and budget to make the right choice.

Location and Ventilation Requirements

Choosing the right location with adequate ventilation is essential for optimal ice maker performance and longevity.

First, make sure there is at least 3 inches of open space around all sides of the ice maker for airflow. This allows for proper airflow and helps prevent overheating.

Select a location away from heat sources like ovens or direct sunlight, as excessive heat can hinder ice production. For environments prone to high humidity, consider placing the unit in a climate-controlled area to prevent ice from melting too quickly.

Look at the plumbing and electrical outlets close by to simplify installation and keep it running smoothly.

Ice Maker Condensers

After you have determined the type of ice and ice maker you require, the next thing you need to decide is the type of condenser you prefer. You will have three options to choose from which are:

• Air cooled Condensers
• Water cooled
• Remote Cooling

Air Cooled Condensers

In an air-cooled condenser, cool air flows over the refrigeration lines to draw heat away from any high-pressure or hot areas. Fans and vents are used for the continuous flow of this natural method that saves energy in buildings by minimizing Rankine cycle losses (energy bouncing off different forms).

Water Cooled Condensers

A water cooled condenser is a machine used in refrigeration systems to remove heat from the air conditioning system’s vaporized Freon, which turns it back into a liquid form. This process can be compared with boiling ice cream – just as you want your frozen treats soft enough so that they’re easy scooped but not slushy all over or too melted where there are lumps for everyone! In order words: You don’t want those last few pops before bedtime ruined by being Rock Solid territory because now we have something similar happening inside our homes’ machines thanks largely due to how hot things got during operation time.

The high cost of water cooling may be an issue for some, but it is worth considering that this type of system will end up saving you money in utility bills. By using less energy and avoiding noise pollution from running compressors all day long; these machines are much more efficient than their air-cooled counterparts.

Remote Cooled Condensers

The remote condenser unit (RCU) is a refrigeration device that uses air cooling and outdoor placement, like its indoor counterpart. The refrigerant line runs from the machine to an ice maker; this allows you to make iced drinks without ever running out.

For those who want an ice machine that’s quiet and easy to maintain, the condenser unit is a great choice. They’re usually found outdoors where noise from other machines can’t interfere with its operation. However, this means installation costs tend to be higher as well since you need access inside your building or structure for mounting purposes.

Cooling Type	Best For	Advantages	Disadvantages
Air-Cooled	Commonly used in commercial kitchens	Simple to set up and budget-friendly; conserves water	Requires at least 6 inches of ventilation space; vents and filters need frequent cleaning; fan can be noisy and add heat to the room
Water-Cooled	Ideal in humid, hot environments or locations with low water costs	Performance not influenced by room temperature; energy efficient; quieter since there’s no fan	Consumes a lot of water; more costly to operate
Remote-Cooled	Great for large-scale operations or buildings with rooftop space	Operates very quietly; condenser is located outside to reduce indoor noise and heat	Installation and upkeep can be costly due to complex setup

Ice Usage – How Much Ice Do I Need?

In a quick meeting with your sales rep, it can quickly be determine how much ice you will need so you can be sure to get the right icemaker for your usage. However, this breakdown below should be very helpful and getting a general idea of how much ice you will need.

Usage Type	Estimated Daily Use	100 Guests	250 Guests	500 Guests	1,000 Guests	1,500 Guests
Full-Service Restaurant	1.5 lbs. of ice per diner	180 lbs.	450 lbs.	900 lbs.	1800 lbs.	2700 lbs.
Bar Service	3 lbs. of ice per visitor	360 lbs.	900 lbs.	1800 lbs.	3600 lbs.	5400 lbs.
Water Service Only	6 oz. of ice per 12 oz. glass	45 lbs.	113 lbs.	225 lbs.	450 lbs.	675 lbs.
Salad Station	35 lbs. of ice per cubic foot	—	—	—	—	—
Beverages Only	5 oz. per 7–10 oz. cup	38 lbs.	94 lbs.	188 lbs.	375 lbs.	563 lbs.
Hotel Guest Use	5 lbs. per room	600 lbs.	1500 lbs.	3000 lbs.	6000 lbs.	9000 lbs.
Catering (Hotels)	1 lb. of ice per attendee	120 lbs.	300 lbs.	600 lbs.	1200 lbs.	1800 lbs.
Hospital Patient Ice	10 lbs. per patient	1200 lbs.	3000 lbs.	6000 lbs.	12000 lbs.	18000 lbs.
Cafeteria Service	1 lb. of ice per guest	120 lbs.	300 lbs.	600 lbs.	1200 lbs.	1800 lbs.