How to Size a Commercial Ice Machine for Your Restaurant or Bar

Running out of ice on a Friday night is a problem you only want to have once. Here's how to size an ice machine so it keeps up with your busiest day.

Start with how ice machines are rated

Ice machines are rated by how many pounds of ice they can produce in 24 hours under ideal conditions (typically 70°F air and 50°F water). Hot kitchens and warm water reduce real-world output, so build in a cushion.

Rules of thumb for daily ice use

• Restaurants: about 1½ lb per customer per day.
• Bars and cocktail lounges: about 3 lb per seat per day.
• Cafés with iced drinks: estimate by cup, about 5–8 oz of ice per cup depending on size.
• Salad bars and seafood displays: roughly 30–40 lb per cubic foot of display.

Add up your busiest day, then add about 20% for growth and hot weather. That's the 24-hour production you should shop for.

Undercounter or modular?

• Undercounter units combine the ice maker and storage bin in one compact cabinet, typically around 100–300 lb per day. They're great for bars and smaller restaurants.
• Modular head units sit on top of a separate storage bin or dispenser and produce more ice in the same footprint.

Size the bin to hold roughly your peak-hours usage, since the machine refills it during slower hours and overnight.

Cube type matters

• Full and half cube: classic, slow-melting ice for drinks.
• Crescent cube: displaces liquid well and stacks nicely in cups.
• Nugget or flake: chewable ice for soft drinks, smoothies, and food display.

Installation checklist

• A cold water line and a floor drain or drain line nearby.
• Correct voltage. Many undercounter units run on standard 115V.
• Air-cooled units need clearance to breathe; avoid placing them next to fryers or ovens.
• Use a water filter to protect the machine and improve ice quality.

Browse our commercial ice machines.

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