Commercial Ice Makers

How to Choose a Commercial Ice Machine

The right commercial ice machine makes enough of the right ice, fits your space and keeps running through a busy service. Work through these steps and you will land on the right ice maker for your venue.

Work Out How Much Ice You Need

Start with your busiest day. Multiply the number of customers by the ice each one uses. For a café this is often around 0.2 to 0.25 kg per customer. Then add 15 to 30 per cent so you never run short. As a rough guide, small cafés and bars often need 30 to 80 kg a day, busy restaurants and pubs 100 to 200 kg, and large venues, hotels and seafood displays 250 kg or more. Remember that output drops in a hot kitchen, so check what a machine makes on a hot day, not just in a cool test room.

Pick the Right Type of Ice

Cube ice melts slowly and looks great in drinks. You will see it sold as hollow, crescent or gourmet cube. Nugget ice is soft and chewable, which is why cafés love it for iced coffee and smoothies. It is also popular in healthcare. Flake ice packs tightly around food, so it suits seafood, produce and food displays.

Undercounter or Modular

An undercounter ice machine has the ice maker and storage bin in one unit. It fits under a bench, which suits small cafés and bars. The bin is small, and heat can slow it down. A modular ice machine is an ice head that sits on a separate ice storage bin. It makes more ice and lets you choose a bin to match your peak hour.

Air-Cooled or Water-Cooled

Air-cooled machines suit most venues. They use less water, but they need clear space around them so air can flow. Blocked vents mean less ice and more wear. Water-cooled machines can cope better in hot or tight rooms, but they use more water.

Check the Spot Before You Buy

Make sure you have a cold water supply, a drain, a power point and the clearance the maker recommends. A water filter helps cut scale, improves taste and clarity, and protects the machine. Measure the space, and the bin height if you are fitting a modular head.

Buy From an Australian Family Business

Bens Hospitality Equipment is Australian owned. Visit our showroom at 20 Wentworth St, Clyde NSW, or order online with delivery to Sydney, Melbourne, Brisbane and across Australia. Ask us about rent and equipment finance. Fitting out a full venue? Send us your quote list and browse our commercial fridges and commercial freezers too. For more tips, read our ice maker buying guide.

Commercial Ice Machine FAQs

How much ice does a café or bar need each day?
Many small cafés need 30 to 80 kg a day, while busy bars and pubs often need 100 to 200 kg. Count your customers on a busy day, multiply by the ice each one uses, and add a buffer.

Is an ice maker the same as an ice machine?
Yes. Ice maker and ice machine mean the same thing. Some people use “ice maker” for the unit that makes the ice and “ice machine” for the whole setup with the bin.

Which ice is best for iced coffee and drinks?
Nugget ice is soft and chewable, so cafés often choose it for iced coffee and smoothies. Cube ice melts slowly and suits cocktails and soft drinks.

Should I buy an air-cooled or water-cooled ice machine?
Most venues do well with air-cooled because it uses less water. Choose water-cooled only if your room is hot or tight and your water supply allows it.

How much does a commercial ice machine cost?
Small undercounter machines start from about $1,000 ex GST. High-volume modular, nugget and flake machines cost several thousand dollars. Check the current price on each product page. Or, get in touch with our team to quote.

Do I need a water filter for my ice machine?
We recommend one. A filter reduces scale, improves ice taste and clarity, and helps your machine last longer. Always check the maker’s manual for the right filter.

Can I rent or finance a commercial ice machine?
Yes. Many ice makers show a weekly rental price, and we offer equipment finance. Call 1300 434 125 for us to talk it through.