Countertop, undercounter and nugget machines sized to a day's demand. A commercial ice maker machine is rated at 21°C water and air; a kitchen that runs at 32°C makes roughly a third less, which is why so many bars think their machine is broken in July.
Size on daily kilos at peak — this shelf runs from around 68 kg/24h undercounter units to 450 kg/day machines with a 125 kg bin. Tell us covers and drinks mix and we'll size it.
Cube for spirits and cocktails, nugget for sodas and soft drinks, snowflake or flake for displays, bingsu and food prep — we'll match the ice type to your menu.
Most need a water line and a drain, including undercounter and air-cooled cube models; a portable countertop ice machine can be filled by hand instead.
A commercial ice cube maker gives slow-melting cubes for spirits and cocktails. A commercial nugget ice maker gives soft chewable pellets that suit soft drinks, smoothies and healthcare sites. Gourmet and flake sit between them; the shape decides the machine, so it is worth settling before size.
Yes. A commercial ice dispenser hands ice out through a chute so nobody puts a glass or a scoop into the bin — a hygiene requirement in many markets. It comes as a commercial ice machine with dispenser in one cabinet, as a commercial ice maker and dispenser stacked, or as a commercial ice maker with dispenser head fitted to an existing machine. An ice maker dispenser commercial kitchens can plumb in usually goes next to the drinks station rather than behind the bar.
There is no single best commercial ice maker — the honest answer is the smallest machine that covers your peak day, because oversizing costs energy every hour of the year. A small commercial ice maker under the counter suits a café; a commercial undercounter ice maker with a separate bin suits a bar that empties it twice a night; an industrial ice maker machine with a remote condenser suits a hotel feeding four outlets, and is the only case where an industrial ice maker is worth the plant room.
