How to Choose the Right Commercial Ice Machine for Your Business
Learn how to choose the right commercial ice machine for your business. Discover ice types, machine styles, and sizing tips to boost efficiency.
Why Choosing the Right Ice Machine Matters
Selecting the best commercial ice machine for your business can have a huge impact on employee efficiency, customer satisfaction, and the presentation of your products. With so many sizes, styles, and configurations available, the decision can feel overwhelming — but it doesn’t have to be. This guide will walk you through the key factors to consider.
1. Decide on the Type of Ice You Need
Different types of ice serve different purposes. Consider how your ice will be used daily before deciding on a machine.
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Cubed Ice – The most common type, perfect for soft drinks in restaurants, bars, and cafes. Available in both full- and half-sized cubes.
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Nugget Ice – Soft, chewable ice often used in movie theaters, healthcare facilities, and specialty drinks.
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Flake Ice – Ideal for food displays like seafood, produce, or deli meats. Also used in healthcare to reduce swelling.
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Cocktail Ice – Large, clear cubes perfect for high-end cocktails in bars and restaurants.
2. Choose the Right Style of Ice Machine
Once you’ve determined your ice type, select a machine style that fits your space and production needs.
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Modular Ice Machines – A separate ice-making “head” and storage bin that can be combined in different sizes. Produces 300–2,000+ lbs. per day. Great for restaurants, hotels, and hospitals.
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Undercounter Ice Machines – Compact units that fit under bars or counters. Perfect for smaller spaces or lower-volume ice needs.
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Ice Dispensers – Combine ice-making with a built-in dispenser. Common in hotels, healthcare, and event centers for easy self-service.
3. Calculate Your Daily Ice Production Needs
Choosing a machine that meets your daily ice demand is critical.
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Small cafes or offices – 300–500 lbs. per day
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Restaurants, busy bars, hotels, schools – 600–1,200 lbs. per day
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Large venues or high-volume restaurants – 1,200–1,700 lbs. per day
If you’re unsure, our team at Allegheny Refrigeration can help calculate the perfect size for your operation.
4. Select Between Water-Cooled and Air-Cooled Machines
Your environment will influence which cooling method works best.
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Air-Cooled – Energy-efficient and cost-effective for most locations. Works best in well-ventilated areas.
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Water-Cooled – Better for hot or humid kitchens with poor ventilation. Uses more water but prevents overheating and performance issues.
5. Plan for Water, Drain, and Electrical Needs
Every commercial ice machine requires:
1. A water supply
2. A drain
3. An electrical connection
For best performance, position the drain directly under the machine to avoid using a pump, which can add wear and tear over time.
Final Thoughts
Choosing the right commercial ice machine comes down to understanding your ice type, production volume, and space requirements. Whether you run a coffee shop, hotel, restaurant, or healthcare facility, the right equipment will keep your business running smoothly and your customers happy.
For expert guidance, contact Allegheny Refrigeration today — we’ll help you find the perfect machine for your needs.