How to Choose a Commercial Ice Maker for a Bar or Restaurant

The right ice maker depends on how much ice you use at your busiest time, and what kind of ice your drinks need. Choose the ice type first. Then work through the format, the size, the water supply and the space.

This guide is for pubs, clubs, cocktail bars, restaurants, cafes and function venues buying a commercial ice maker. It stays general on purpose. Always check the exact specification of any model you shortlist.

What will the ice be used for?

Every other choice follows from this one. Decide where the ice goes and who scoops it.

Ice types and what they suit

Ice makers are named for the ice they produce. Each type behaves differently in the glass. Browse the ice makers range to compare them.

Dice or cube ice

Clear, solid cubes that melt slowly. They are a common choice for general bar service, soft drinks and spirits. The Scotsman NU 227 AS OX is a self-contained dice ice maker.

Crescent ice

Curved, half-moon pieces. They pack into a glass well and pour smoothly. They suit busy bars and general drinks. The Lassele LMI-500AD is a modular crescent ice maker.

Gourmet ice

Larger, clear, slow-melting ice that suits spirits and premium serves. It looks good in the glass. The Scotsman ACM 47 AS is a self-contained gourmet ice maker.

Flake ice

Soft, small pieces that pack tightly. They suit display, chilling and some blended drinks. Check whether a model suits your use before you shortlist it.

Self-contained or modular, air or water cooled

This choice sets the footprint, the capacity and what sits under or over the machine.

Self-contained

The ice maker and storage bin are one unit. Many are made to sit under a bench or bar. They are simple to place and suit small spaces. The bin is part of the unit, so check how much it holds.

Modular head over a bin

The ice-making head sits above a separate ice storage bin. You can match the bin to your needs. This suits higher volume and venues with room for a taller stack. Check that the head and the bin are made to fit together.

Air or water cooled

Air cooled units release heat into the room and need good airflow. Water cooled units use water to carry heat away and need a suitable supply and drain. Water cooling can suit a hot, enclosed space. Check what each model needs.

Sizing by peak demand and storage

Many buyers look only at the daily output figure on the product title. That figure is one number. It does not tell you whether the machine will keep up at nine on a Saturday night.

Think about your busiest hour. A bar may use most of its ice in a short window. The machine makes ice at a steady rate, and the bin holds what it has made. If the bin runs out in the rush, the output figure does not help.

• When is your busiest hour, and how much ice do you serve then?
• Does the bin hold enough to cover the rush without relying on fresh ice?
• Do you need ice for chilling or display as well as drinks?
• Will a function or event add a short, heavy demand?

Output also changes with conditions. A hot room and warm incoming water both reduce how much ice a machine makes. The stated output is usually measured under set conditions, so check what those are for each model.

Water quality, filtration and scale

Ice is made from your water. Poor water gives cloudy, off-tasting ice and can build scale inside the machine.

• Taste and clarity. Water with a strong taste or smell will carry into the ice. Filtration can help.
• Scale. Hard water can leave deposits on the parts that make the ice. Scale can reduce output and shorten the life of the machine.
• Filtration. Ask what filter suits the model and how often it needs changing. Water conditions vary by site, so ask a water treatment specialist if you are unsure.

Check the specification and follow the manufacturer's instructions for water quality. Use a licensed tradesperson for any plumbing or filter fitting.

Water, drainage, clearances and airflow

An ice maker needs a water supply, a drain and room to breathe. Sort these out before the machine arrives.

1. Water supply. Find where the water will come from. Check the specification for what the model needs.
2. Drainage. The machine and bin produce water that must drain away. Check where the drain is and how the model connects to it.
3. Clearances. Use the clearances in the manufacturer's installation instructions. Do not guess.
4. Airflow. Air cooled units need clear air in and out. A closed cavity with no ventilation makes the machine work harder.
5. Power. Confirm the power point and circuit needs in the specification.

Check the specification, follow the manufacturer's instructions and use a licensed tradesperson for the electrical, water and drainage work.

Noise

Ice makers have a compressor and fans, and they make ice drop into the bin. In a quiet cocktail bar or a restaurant, that noise can be noticed.

Think about where the machine sits. An under-bench unit close to guests is heard more than a modular unit in a back room. Ask about noise before you buy. Specifications vary, so check each model.

Cleaning and sanitising

Ice is food. A dirty ice maker puts dirty ice in your drinks. Plan the cleaning routine before you buy.

• Can you reach the inside of the machine and bin to clean them?
• Does the manufacturer set out a cleaning and sanitising routine?
• Can you reach the air filter or condenser to keep it clear?
• Do staff use a clean scoop kept away from the bin?

Follow the manufacturer's instructions for cleaning and sanitising, and use only the products they allow. Never use glass to scoop ice, and keep the bin lid closed when not in use. Use a licensed tradesperson for any work on the refrigeration system itself.

Match the ice maker to your venue

These are starting points, not rules. Your layout, menu and service style decide the final choice.

Mistakes to avoid

• Buying on daily output alone. The bin and your busiest hour matter just as much.
• Ignoring the room. A hot, boxed-in space cuts output and strains the machine.
• Skipping water quality. Scale and poor taste are common and avoidable.
• Forgetting the drain. Plan where the water goes before the machine arrives.
• Choosing the wrong ice for the drink. Match the shape to your glassware and menu.
• Leaving cleaning to chance. Set a routine and follow the manufacturer's instructions.

Checklist before you buy

• What type of ice does your menu need?
• Is a self-contained unit or a modular head and bin the better fit?
• Is it air or water cooled, and does your space suit that?
• Does the bin cover your busiest hour?
• What is the stated output at your room and water temperature?
• What is your water like, and what filtration does the model suit?
• Where are the water supply and drain?
• What clearances and airflow does the model need?
• How noisy is it, and where will it sit?
• Can you reach everything you need to clean?
• Will it fit through the delivery path and into the space?

If you are planning the wider bar, see bar fridges and glass washers for the equipment that sits nearby.

Browse ice makers

A few models from the range. Check the full specification on each product page.

Frequently asked questions