Commercial Ice Machine Buying Guide: How to Choose the Right Ice Machine

Choosing the right commercial ice machine depends on more than simply looking at how much ice a machine can produce. You need to consider the type of ice your business requires, how much you use during busy periods, how much storage you need and where the machine can be installed.

This commercial ice machine buying guide explains the main factors to consider before buying, including ice type, production capacity, storage capacity, machine configuration, cooling method, installation requirements and maintenance. Whether you run a bar, restaurant, hotel, café or catering operation, understanding these specifications will help you choose an ice machine that suits the way your business operates.

What Is a Commercial Ice Machine?

A commercial ice machine is designed to produce ice for professional foodservice, hospitality and catering applications. Unlike domestic ice makers, commercial machines are available in a much wider range of production capacities, ice types and configurations to suit different levels of demand.

Commercial ice machines can produce different ice profiles, including cube, gourmet-style, thimble-shaped, flaked and granular ice. Machines are also available as compact countertop or undercounter units, self-contained machines and larger modular systems designed for higher-volume production.

Browse our commercial ice machines to see the different types and capacities available from CS Catering Equipment.

What Type of Ice Do You Need?

The type of ice produced is one of the first things to consider when choosing a commercial ice maker. Different ice profiles suit different applications, so the machine should be selected around how the ice will actually be used.

Cube and Gourmet-Style Ice

Cube and gourmet-style ice are commonly used for drinks in bars, pubs, restaurants, hotels and cafés. Larger, well-formed cubes can be suitable for drinks where the appearance and longevity of the ice are important.

For example, the Hoshizaki IM-30CPE available through CS Catering Equipment produces large cubed ice, making this type of machine relevant for businesses where cube size and presentation are important considerations.

Thimble and Similar Ice

Some commercial ice machines produce thimble-shaped or similar ice profiles. These can provide a different balance of cooling, drink presentation and handling compared with traditional cubes.

The Scotsman ACM57 EcoX is an example of a self-contained commercial ice machine producing thimble-shaped ice. When comparing machines, check the actual ice profile as well as the production capacity to make sure it suits your application.

Flaked and Granular Ice

Flaked and granular ice are particularly useful for food display, presentation and storage applications. The softer texture and shape can make these ice types suitable for displaying products while helping to keep them chilled.

Businesses such as fishmongers, butchers and other food display operations may have different requirements from a bar or restaurant serving drinks. If you need flaked ice, explore our range of commercial ice flakers.

How Much Ice Do You Need?

Commercial ice machines are commonly specified by their ice production over a 24-hour period. For example, a machine described as producing 40kg per 24 hours is designed to produce up to that stated quantity under the conditions used for its rating.

However, daily production should not be the only figure you consider. Your business may use substantially more ice during busy periods than quieter periods, so it is important to think about when demand occurs rather than simply calculating an average daily requirement.

Consider:

• How much ice is normally used during a typical service.
• How much ice is required during your busiest periods.
• Whether demand is concentrated into a short period or spread throughout the day.
• Whether the ice is used for drinks, food display, storage or other applications.
• Whether the machine will be able to replenish its storage during busy service.

Our commercial ice makers range from compact machines for lower-volume requirements through to high-output machines for larger operations.

Production Capacity vs Storage Capacity

One of the most important distinctions when comparing commercial ice machines is the difference between production capacity and storage capacity.

Production capacity describes how much ice the machine can produce over a 24-hour period, while storage capacity describes how much ice can be held in the machine’s integrated storage bin at one time.

For example, a machine producing 40kg of ice per 24 hours does not necessarily store 40kg of ice. The Masterfrost M400 currently listed by CS Catering Equipment produces 40kg per 24 hours and has 18kg of storage. This distinction is important when deciding whether the machine can cope with your busiest service periods.

How Much Ice Storage Do You Need?

Storage capacity determines how much ready-to-use ice can be held before the machine needs to produce more. A machine with a relatively high production rate can still have limited integrated storage, so consider both figures when comparing models.

If your business experiences periods of high demand, having sufficient storage can help ensure that ice is available when it is needed. This is particularly relevant where demand is concentrated around busy service periods.

Some machines combine ice production and storage in one unit, while larger operations may use a modular ice machine with a separate storage bin or silo.

CS Catering Equipment also supplies ice storage and service equipment for businesses that require additional ways to store and handle ice.

Integral or Modular Ice Machine?

Commercial ice machines are generally available in integral, also known as self-contained, configurations or modular configurations. The right option depends on your available space, required production capacity and how the ice will be stored.

Integral or Self-Contained Ice Machines

An integral ice machine combines the ice-making system and storage bin in one unit. This makes the configuration relatively straightforward and can be useful where space is limited or where you want production and storage contained within a single machine.

Compact countertop and undercounter models can be particularly useful for smaller bars, cafés and catering operations where available floor space is limited.

For example, the Prodis PB30A is an undercounter ice maker currently listed with CS Catering Equipment. It produces 28kg of ice per 24 hours and has 6.5kg of storage, illustrating how production and storage capacity can vary significantly between machines.

Modular Ice Machines

Modular ice machines separate the ice-making equipment from the storage bin. This type of system can provide a solution for higher-volume applications where greater production and storage capacity are required.

When choosing a modular system, the ice machine and compatible storage equipment need to be considered together. You should check the required dimensions, production capacity, storage capacity and installation requirements before ordering.

Air-Cooled or Water-Cooled?

The cooling method is another important consideration when selecting a commercial ice machine. Air-cooled and water-cooled machines use different methods to remove heat generated during the ice-making process.

Air-Cooled Ice Machines

Air-cooled machines use air to remove heat from the refrigeration system. They generally require adequate airflow around the machine, so the installation location needs to provide sufficient ventilation and clearance in accordance with the manufacturer’s requirements.

Consider where the machine will discharge warm air and whether this could affect the surrounding working environment, particularly in a small or enclosed area.

Water-Cooled Ice Machines

Water-cooled machines use water as part of the cooling process. This can be useful in certain installation environments, but water consumption and drainage requirements should be considered before choosing this configuration.

The appropriate cooling method depends on the machine, installation environment and manufacturer’s specifications. Always check the technical information for the specific model before installation.

Where Can You Install a Commercial Ice Machine?

Before buying a commercial ice maker, make sure the intended installation area can accommodate the machine and its service requirements. The available space is only one part of the installation; water, drainage, electrical supply and ventilation may also need to be considered.

Available Space

Measure the available area carefully and compare it with the machine’s overall dimensions. Remember to allow any clearance required by the manufacturer for ventilation, servicing and access.

For undercounter machines, also check that the machine can fit comfortably beneath the intended counter and that its connections can be accommodated.

Water Supply

Many commercial ice machines require a mains water connection, although the exact requirements vary between models. Check the manufacturer’s installation specifications before ordering to confirm the required water connection and any water pressure requirements.

Drainage

Drainage is an important part of the installation. Commercial ice machines may use a gravity drain, while some installations may require or allow a drain pump depending on the position of the machine and the available drainage point.

CS Catering Equipment’s current ice machine range includes models with gravity drainage, drain pumps and gravity drainage with optional pump configurations. Check the drainage requirements of the specific machine before purchase.

Electrical Supply

Check the machine’s electrical requirements before installation, including voltage, power requirements and the type of electrical connection specified by the manufacturer.

Ventilation

If you are installing an air-cooled machine, consider the airflow around the unit and where warm air will be discharged. Restricted airflow can affect the suitability of an installation, so the manufacturer’s clearance and ventilation requirements should always be followed.

What Features Should You Look For?

Once you know the required ice type, production capacity and installation configuration, compare the features and specifications that will affect day-to-day operation.

• Ice type: Make sure the machine produces the ice profile required for your application.
• Production capacity: Check the stated ice production per 24 hours.
• Storage capacity: Check how much ice the integrated bin can hold.
• Machine configuration: Decide whether an integral or modular machine is appropriate.
• Dimensions: Confirm that the machine will fit the available installation space.
• Cooling method: Consider whether air cooling or water cooling is suitable for the installation.
• Drainage: Check whether the machine uses gravity drainage or requires a drain pump.
• Water connection: Confirm the water supply requirements before installation.
• Access for cleaning: Make sure routine cleaning and maintenance can be carried out easily.
• Filtration: Consider whether a suitable water filtration system is appropriate for the installation.

Water Quality, Filtration and Maintenance

Water quality can affect the operation of an ice machine as well as the quality of the finished ice. The suitability of the incoming water supply should therefore be considered when planning an installation.

CS Catering Equipment supplies water filtration systems for ice machines, including replacement filters and installation kits. The appropriate filtration system will depend on the machine and the water supply, so check the requirements before purchasing.

Cleaning and Sanitisation

Commercial ice machines require regular cleaning and sanitisation as part of normal operation. Ice comes into direct contact with food and drinks, so maintaining clean internal surfaces, storage areas and ice-contact components is important.

Always follow the cleaning and maintenance instructions supplied with the specific machine. The manufacturer’s guidance should take priority because cleaning procedures and recommended intervals can vary between models.

Routine Maintenance

Keep the machine’s ventilation areas, water connections, drainage and accessible components clean and in good condition. Regularly check for signs of scale, contamination, restricted airflow or drainage problems.

Where a machine is used heavily, planned maintenance can also help identify problems before they affect ice production during busy service periods.

Which Commercial Ice Machine Do You Need?

There is no single commercial ice machine that suits every business. The right choice depends on the application, required ice type, production demand, storage requirement and installation environment.

Business requirement	What to consider
Small bar or café	Compact integral or undercounter machine with a suitable production and storage capacity.
Busy bar or restaurant	Higher production capacity, sufficient storage and an ice type suited to drinks service.
Hotel or high-volume operation	Higher-output equipment, potentially using a modular machine with separate ice storage.
Food display	Consider flaked or granular ice where the application requires a suitable display and storage format.
Limited installation space	Look at countertop or undercounter machines and carefully check dimensions and connection requirements.

For a broad selection of production capacities and configurations, browse our commercial ice makers.

Commercial Ice Machine Buying Checklist

Before choosing a commercial ice machine, work through the following checklist:

• What type of ice does your business need?
• How much ice do you use during a normal service?
• How much ice is required during your busiest periods?
• What production capacity does the machine provide per 24 hours?
• How much integrated storage does the machine provide?
• Will an integral machine be sufficient, or do you need a modular system?
• Does the machine fit within the available space?
• Is the required water supply available?
• Is suitable drainage available?
• Is the electrical supply suitable?
• Does the installation provide sufficient ventilation where required?
• Would water filtration be appropriate?
• Can the machine be accessed easily for cleaning and maintenance?
• Have you checked the manufacturer’s installation requirements?

Commercial Ice Machine FAQs

What is the difference between an ice maker and an ice machine?

The terms are often used interchangeably for commercial equipment. In practice, commercial ice machines can describe a wide range of equipment that produces ice, including integral machines, modular ice makers and specialist machines that produce different ice profiles.

How much ice does a commercial ice machine make?

Production varies considerably between models. Commercial ice makers are commonly specified by their production over a 24-hour period, with CS Catering Equipment offering machines ranging from compact lower-output models through to high-capacity commercial systems.

Remember that the stated production capacity is different from the machine’s storage capacity. Always check both figures when comparing models.

What type of ice machine is best for a bar?

The appropriate machine depends on the drinks being served, the amount of ice required and the available installation space. Cube and gourmet-style ice are commonly used for drinks service, while the required production and storage capacity will depend on the level and timing of demand.

What type of ice is used for food display?

Flaked and granular ice can be suitable for food display and storage applications. The appropriate ice type will depend on the product being displayed and the requirements of the business.

Do commercial ice machines need a water supply?

Many commercial ice machines require a water connection, but the exact requirements vary between models. Check the manufacturer’s technical specifications before purchase to confirm the required water connection and installation requirements.

Do commercial ice machines need a drain?

Commercial ice machines require appropriate drainage for water produced during operation and cleaning. Depending on the model and installation, this may use gravity drainage or a drain pump. Always check the specific machine’s installation requirements.

How often should a commercial ice machine be cleaned?

Cleaning requirements vary between machines and manufacturers. Follow the cleaning and sanitisation instructions supplied with the machine and maintain a regular cleaning routine appropriate to the level of use.

Do I need a water filter for an ice machine?

A suitable water filtration system can be an important consideration where water quality may affect ice quality, equipment performance or maintenance requirements. The need for filtration and the appropriate system depend on the machine and incoming water supply.

Choose the Right Commercial Ice Machine

The best starting point when choosing a commercial ice machine is to work out exactly how your business will use the ice. Identify the required ice type, estimate your normal and peak demand, compare production and storage capacity, then check the available space, water supply, drainage and electrical requirements.

Once you understand these requirements, you can compare commercial ice makers based on the specifications that actually matter to your business rather than simply choosing the machine with the highest output.

Browse our commercial ice makers at CS Catering Equipment to compare different capacities, ice types and machine configurations.