A commercial ice cube maker machine is a heavy-duty appliance designed to produce large volumes of ice for businesses like restaurants, bars, hotels, hospitals, and convenience stores.1

Choosing the right one depends on several key factors: style/configuration, ice type, capacity, and condenser type.

Here is a breakdown of the main categories and considerations:

1. Styles of Commercial Ice MachinesStyleDescriptionIdeal ForModular (Ice Machine Head)An ice-making unit only. It is placed on top of a separate, compatible storage bin or an ice dispenser.High-volume needs (e.g., large restaurants, hotels, hospitals, catering halls). Offers the greatest capacity and flexibility.Undercounter (Self-Contained)An all-in-one unit with the ice maker and a storage bin combined in a single cabinet. Designed to fit under standard countertops.Small to medium-volume needs (e.g., small bars, cafes, small restaurants). Great for space-saving and convenience.CountertopSmall, portable units often for low-volume or self-service use. Can be ice makers or combined ice/water dispensers.Office breakrooms, small clinics, self-service beverage stations (dispensers).Ice DispenserA unit that stores and dispenses ice, usually connected to a modular ice machine head. Common in hotels or self-service areas.Hotels, fast-food lobbies, healthcare facilities.2. Types of Ice Produced

The type of ice affects how quickly it melts, its cooling power, and its best application:

Ice TypeCharacteristicsBest UseFull CubeLarge, solid, and slow-melting. Provides maximum cooling and minimal dilution.High-end mixed drinks, bars, soft drinks, bulk bagging.Half CubeSmaller and more versatile than the full cube. Cools drinks quickly and is common for dispensing.Restaurants, convenience stores, soft drinks, mixed beverages.Gourmet/Top HatClear, cylindrical or slightly tapered cubes. Very slow-melting, visually appealing, and often used for presentation.Upscale bars, fine dining, high-end spirits.NuggetSmall, soft, chewable pieces (also called chewblet, pellet, or pebble ice).Hospitals/healthcare, blended drinks, fountain beverages, fast food.FlakeSmall, soft, non-uniform flakes that mold easily. Offers quick cooling.Food displays (seafood, salad bar), therapeutic/medical use, research labs.3. Condenser Types (Cooling Method)

This determines how the heat from the ice-making process is dissipated:

• Air-Cooled: The most common and typically the least expensive.2 Uses a fan to draw in ambient air to cool the refrigerant. Requires good ventilation, as performance decreases significantly in hot or poorly ventilated areas.3

• Water-Cooled: Uses water to cool the refrigerant.4 Highly efficient in hot environments and quieter than air-cooled units. However, it uses a large amount of water, which can be costly and less environmentally friendly.

• Remote-Cooled: The condenser is located outside the building, which reduces heat and noise indoors.5 Requires professional installation and is typically used for very large capacity systems.

4. Sizing (Capacity)

Ice maker capacity is measured in pounds (lbs) or kilograms (kg) of ice produced per 24 hours.6

A good rule of thumb is to calculate your ice needs based on your busiest day and then choose a machine that produces 10-20% more than that amount to allow for a buffer.7

General Daily Ice Needs Estimates:

ApplicationIce Needed (Per Unit/Person)Restaurant$1.5 \text{ lbs per guest/meal}$Cocktail Bar$3 \text{ lbs per seat/person}$Hotel Guest$5 \text{ lbs per room}$Hospital Patient$10 \text{ lbs per patient}$Coffee/Smoothie Bar$2.5 \text{ lbs per customer}$

Key Buying Considerations:

• Space & Installation: Do you have the counter space for an undercounter unit, or the floor space for a modular head and separate bin? Ensure proper ventilation is available for air-cooled models.8

• Water Quality: Poor water quality can reduce ice quality and damage the machine over time. An external water filter is often a necessary investment to extend the life of your unit.9

• Storage Bin: For modular units, ensure the storage bin size is appropriate—it should hold slightly more than your daily peak needs, but not so much that ice sits and melts for a long time.