A commercial ice machine is one of the hardest-working appliances in a bar, cafe or restaurant. If it runs short, drinks suffer and service slows. If it is oversized, it wastes space and power. This guide explains how to choose between ice types, how to size a machine and what to check before you buy ice machines online in Australia.
How a commercial ice machine works
Water is chilled and frozen on an evaporator, then released into a storage bin. Different machines make different shapes of ice, and each type of machine has its own output and installation needs. The machine and the bin work as a pair: the machine fills the bin between busy periods, and the bin must hold enough for your peak.
Ice types: cube, flake and nugget
- Cube ice melts slowly and suits spirits, soft drinks and mixed drinks
- A flake ice maker produces soft, compact ice that suits displays, blended drinks and food presentation
- Nugget ice is soft and chewable and is popular in cocktails and soft drinks
Pick the ice type to match what you serve. Our ice machines and storage category lists models by type and output.
Sizing a commercial ice machine for your venue
Output is stated as kilograms per 24 hours under standard test conditions. Real output depends on the temperature of the water and the room, so treat the figure as a guide. To size a machine:
- estimate drinks served in your busiest hour
- allow for ice used to cool stock and in blended drinks
- choose a bin that covers peak demand with a margin
When in doubt, size up slightly. An undersized machine cannot keep up, and a bigger bin gives you a buffer. A compact ice maker suits light use, such as a small bar or a staff room.
Air-cooled or water-cooled
Air-cooled machines reject heat into the room and need ventilation around them. Water-cooled machines use water to carry heat away, which suits hot, tight spaces but uses more water. Check local requirements and the water supply before you choose.
Self-contained, modular or under bench
Self-contained machines include the bin in one unit and suit small spaces. Modular machines sit on top of a separate bin and suit higher volumes. Under bench units fit beneath a counter and suit bars with limited space. Measure the space, the height under the bench and the clearance around the unit.
Hoshizaki ice machine and other brands
Established makers such as Hoshizaki are widely used in hospitality. A Hoshizaki ice machine is typically chosen for its build quality and range of ice types, and you can see the range on our Hoshizaki brand page. Whatever the brand, check the warranty, the spare parts supply and the maker's recommended service schedule.
Water quality and filters
Water quality affects ice taste, clarity and machine life. A filter helps remove chlorine and particles, and scale prevention extends the life of the evaporator. Follow the manufacturer's guidance on filters and descaling.
Ice storage bin and handling
The bin must be easy to reach and easy to clean. Use a scoop, not glasses, to take ice from the bin, and keep the lid closed. An ice storage bin that is too small forces constant refilling, so size it for your peak.
Installation checklist
- Water supply and drain within reach
- Power supply that suits the machine
- Ventilation clearance around the unit
- Floor strong enough for a full bin
- Space for the bin lid and scoop
Cleaning and maintenance
Ice is food, so the machine needs regular cleaning and sanitising according to the manual. Clean the bin, check the filter, and keep the condenser clear of dust. A planned service reduces breakdowns during busy periods.
Ice for cooling versus ice for drinks
Ice used to chill bottles or display seafood is different from ice used in drinks. Drinking ice must come from a machine and bin designed for food contact and be handled with clean tools. Plan separate capacity if you use a lot of ice for cooling stock, so the drinks supply is never short. For a bar that also needs cold storage, see our bar fridge range.
Noise, heat and placement
Ice machines make heat and some noise. Place the unit where there is space to ventilate, away from fryers and ovens, and where staff can reach the bin quickly. A machine tucked into a hot back room works harder and makes less ice. Our best bar fridge guide explains how ventilation affects any refrigeration unit.
Buying ice machines online
Before you order, confirm the ice type, output, cooling type, installation needs and warranty. For a venue fit-out or several machines, send your requirements through the quote form. Our bar fridge range and bar freezers pair well with an ice machine, and our commercial freezer guide helps you plan the rest of the cold room.
Frequently asked questions
How much ice does a bar need?
It depends on how many drinks you serve at peak. Estimate your busiest trading period, allow for ice used in cocktails and for cooling stock, and choose a machine and bin that cover it with some spare.
What is the difference between cube, flake and nugget ice?
Cube ice melts slowly and suits spirits and soft drinks. Flake ice packs closely and suits displays and blended drinks. Nugget ice is soft and chewable and suits many cocktails and soft drinks.
Do ice machines need a drain and water supply?
Yes. A commercial machine needs a water connection and a drain, and many need a filter. Check the installation requirements before you buy.
Can a compact ice maker be used in a busy bar?
Compact machines suit light use and small spaces. A busy bar needs the output and storage of a larger commercial unit.