Used Commercial Ice Makers:
Buy, Lease or Rent & Save Up to 40%

The best commercial ice maker for a restaurant depends on your seating capacity and menu. Most full-service restaurants with 50–150 seats do well with a modular ice head producing 300–600 lbs per day, paired with a 300–400 lb storage bin. Popular options include machines from Manitowoc, Hoshizaki, and Ice-O-Matic. For smaller diners or fast-casual operations, an undercounter unit producing 150–300 lbs per day is often sufficient. Use our free quote tool to get matched with restaurant-grade machines in your budget.

If you lease or rent, a commercial ice maker typically costs $100–$300 per month for mid-range models, with premium high-capacity units running $300–$600/month. These lease payments often include service and maintenance. If you buy outright, you eliminate monthly payments but take on maintenance costs (typically $200–$500/year for a service contract). Operating costs — electricity and water — add roughly $30–$80 per month for a mid-size machine. See our full commercial ice machine cost guide for a detailed breakdown.

Daily ice production varies widely by machine type. Undercounter units produce 80–350 lbs per day. Mid-range modular machines produce 300–800 lbs per day. High-capacity commercial modular units can produce 800–1,900 lbs per day. Industrial machines used in food processing or arenas produce 1,000–10,000+ lbs per day. The rated production capacity on the spec sheet assumes an ambient temperature of 70°F and incoming water at 50°F — output decreases in hotter environments.

A modular ice machine consists of a separate ice head that sits on top of a standalone storage bin. This design allows for maximum production capacity and bin size flexibility — ideal for high-volume operations. An undercounter ice maker combines the ice production mechanism and storage bin into a single self-contained unit that fits under a standard 36″ counter. Undercounter machines are ideal for space-constrained environments with moderate ice needs. Modular machines generally cost more but offer significantly higher output and easier scalability.

Most health codes and manufacturers require a full sanitization cleaning every 6 months — some high-use environments clean every 3 months. Monthly tasks include inspecting condenser coils, checking water filters, and wiping down exterior surfaces. Full cleaning involves draining the system, applying an NSF-approved ice machine cleaner, sanitizing all contact surfaces, and running a full cycle of clean water before producing ice again. Using a water filter reduces scale buildup and extends intervals between deep cleans.

Sizing a commercial ice maker requires calculating your peak-hour demand. Industry standard estimates: 1.5 lbs of ice per restaurant cover, 3 lbs per hotel room per day, 5 lbs per hospital bed per day, and 3–5 lbs per bar customer per day. Once you know your daily demand, add 20% as a safety buffer for hot days and unexpected volume. Always choose a machine rated for at least 20% more than your calculated peak need. If you are unsure, our team can help size your machine for free — just submit a quote request.

Buying is more cost-effective over the long term for established businesses with predictable volume. Leasing makes more sense if you want to preserve working capital, prefer to have maintenance included in your payments, or expect to upgrade equipment every 5–7 years. For seasonal businesses or event operators, renting a commercial ice machine is often the smartest option. Get competing buy vs. lease quotes from our network to compare the total cost of ownership for your specific situation.

Nugget ice — also called chewable ice, pellet ice, or Sonic ice — is a soft, porous form of ice made by compressing flake ice into small cylindrical nuggets. It is enormously popular because it absorbs the flavor of beverages, chills drinks quickly, and has a satisfying chewable texture. In healthcare settings, nugget ice is the preferred choice because patients can safely chew it. In foodservice, it is a key differentiator for fast-food chains, smoothie shops, and specialty beverage bars. Scotsman and Follett are the leading manufacturers of commercial nugget ice machines. See our nugget ice maker guide for more.

Yes. Marine-grade commercial ice makers are built with corrosion-resistant materials — typically 316 stainless steel or high-grade polymers — to withstand saltwater environments. They are compact, vibration-resistant, and designed to operate effectively in varying pitch and roll conditions. Common applications include fishing vessels, yachts, charter boats, and ferry services. Visit our dedicated marine ice maker and ice makers for boats pages for more information.

Look for machines with the ENERGY STAR certification, which guarantees at least 15% lower energy use and 10% lower water use compared to standard models. The most efficient commercial ice machines carry ENERGY STAR Most Efficient designations. When comparing machines, check the energy use per 100 lbs of ice produced (kWh/100 lbs) — lower numbers mean lower operating costs. Over a 5-year lifecycle, an ENERGY STAR certified commercial ice maker can save $500–$2,000 in energy and water costs compared to a non-certified equivalent.