Commercial Ice Machines
Which size is right?
Size by peak daily ice demand (roughly 1–2 lb per seat/day for a restaurant), then pick a bin to match:
| Undercounter | Up to ~350 lb/day with an integral bin — bars, cafés. |
| Modular head + bin | 400–1,000+ lb/day — restaurants; you match head to bin. |
| Self-contained | All-in-one for mid volume where floor space is tight. |
Health-department & code relevance
Ice is a food. The machine and bin must be NSF-listed, on a cleanable surface, and drained to an air gap — never a direct connection — to prevent backflow (FDA Food Code plumbing rules). Scoop storage outside the bin and a regular cleaning schedule are standard inspection points.
Common questions
What size ice machine do I need?
Estimate about 1.5–2 lb of ice per customer per day for a restaurant (more for a bar or one serving lots of iced drinks). Size the machine's daily production above your peak, then match a bin that holds a full day's supply.
Cube, nugget, or flake ice?
Cube is the all-purpose bar/soda ice; nugget ("pellet") is chewable and popular for soft drinks and healthcare; flake is for food display and blended drinks. Choose by how the ice is used, then size production.
Related categories
Where to buy
These are sold through independent dealers — we don't sell equipment.
Find dealers near you