Table of Contents

• commercial Ice Machines
• Undercounter Ice Machine
• Modular Ice Machine
• Dispenser Ice Machine
• FAQ

Commercial Ice Machines

Commercial ice machines produce and store large volumes of ice and are another staple commercial kitchen equipment item that proliferates among restaurants, bars, hotels, healthcare facilities, as well as other foodservice businesses. If your operations rely heavily on Ice Machines- it’s pertinent to choose the right equipment for your needs. Models we will cover in this article are undercounter, modular, and dispenser ice machine models. This article will also cover which brands to opt for based on customer review and satisfaction, as well as specs, brand, and pricing.

Undercounter Ice Machines

Undercounter ice machines are compact units designed to fit beneath countertops, providing convenient access to ice in smaller establishments, cafés, bars, office breakrooms, and healthcare stations.

Example Undercounter Ice Machine
The Scotsman CU50GA-1A Gourmet Cube Ice Maker is top-rated due to its compact design, crystal-clear gourmet ice cubes, efficient production rate (up to 65 lbs/day), and integrated storage bin. Its user-friendly controls and quiet operation make it ideal for upscale bars and cafés.

Common Undercounter Ice Machine
The Manitowoc UDF0140A NEO Series undercounter ice maker is known for its affordability, reliability, and ease of maintenance. Producing up to 135 lbs/day, it’s suitable for a variety of small- to medium-volume applications.

Example Undercounter Ice Machines by Restaurant Types

• Bar/Nightclub: Kold-Draft GT561AC full-cube model, known for clear, slow-melting cubes ideal for cocktails.
• Coffee Shop: Manitowoc UNF0200A flake ice model, excellent for blended drinks and display cases.
• Healthcare: Follett 7UD100A-IW-NF-ST-00 nugget ice dispenser, hygienic and easy to operate.

Budget-Based Recommendations for Ghost Kitchens

• High Budget ($2,500–$4,000)[1]: Manitowoc NEO Series premium gourmet cube machine, elegant and quiet.
• Medium Budget ($1,500–$2,500)[1]: Scotsman CU50 or Ice-O-Matic ICEU150FA balancing reliable production and reasonable cost.
• Low Budget ($700–$900)[1]: VEVOR 200lbs/24H or Eurodib IB375 30” affordable option offering dependable performance.

Buying Considerations:

• Evaluate daily ice production and storage capacity needs carefully.
• Consider cube type (full cube, half cube, gourmet cube, nugget, flake) based on beverage and presentation requirements.
• Ensure sufficient ventilation and drainage for efficient operation.

Modular Ice Machines (Head Units)

Modular ice machines, also called ice machine head units, produce large quantities of ice and require separate ice storage bins. Ideal for high-volume foodservice establishments, hotels, cafeterias, and institutional kitchens.

Example Modular Ice Machine
The Hoshizaki KM-1301SAJ crescent cube ice machine is known for its superior reliability, efficient performance, and low maintenance requirements. Producing approximately 1,400 lbs/day, it is ideal for large-scale ice needs.

Common Modular Ice Machine
The Ice-O-Matic ICE0400HA modular ice maker is popular due to its cost-effective operation, ease of servicing, and half-cube ice production (up to 500 lbs/day), making it suitable for restaurants and cafeterias.

Example Modular Ice Machines by Restaurant Types

• Hotel: Manitowoc IY-1406A Indigo NXT series, with intelligent diagnostics and high-volume ice production.
• Fast Food/QSR: Hoshizaki DCM-500BAH cubelet ice machine, ideal for soft drinks and rapid customer turnaround.
• Healthcare Facilities: Follett REF5-BB-PD medical-grade ice machines, ensuring hygiene and safety compliance.

Budget-Based Recommendations for Ghost Kitchens

• High Budget ($8,000–$13,000[1]): Hoshizaki KM-1900SAJ, robust and capable of handling peak-demand scenarios.
• Medium Budget ($4,500–$6,500)[1]: Manitowoc IY-0606A, offering reliable mid-volume ice production.
• Low Budget ($2,500–$4,000)[2]: Ice-O-Matic ICE0320HA, providing solid performance at an affordable price point.

Maintenance Tip:
Regularly descale and sanitize ice machines to ensure hygienic ice production and extend equipment lifespan.

Ice Dispensers and Combination Machines

Ice dispensers provide convenient, hygienic, and controlled ice dispensing, typically found in hotels, healthcare facilities, cafeterias, and self-serve beverage stations. Combination machines integrate ice making and dispensing functions into one unit.

Example Ice Dispenser
The Follett 7UD100A-IW-NF-ST-00 Nugget Ice Dispenser is known for its hygienic touchless design, compact size, energy efficiency, and chewable nugget ice, ideal for healthcare and hospitality settings.

Common Ice Dispenser
The Scotsman HID312A-1 Meridian Hotel Ice Dispenser is common for hotels and hospitality businesses, offering ease of use, reliable production (up to 260 lbs/day), and intuitive operation.

Example Ice Dispensers by Restaurant Types

• Hotel/Inn: Manitowoc SV-250 SerVend, well-suited for lobby or breakfast area self-service stations.
• Healthcare/Clinic: Follett REF5-BB-PD medical-grade ice dispenser, ensuring safe and sanitary operation.
• QSR/Convenience Store: Cornelius IMD-300-30, offering rapid ice dispensing and easy maintenance.

Budget-Based Recommendations for Ghost Kitchens

• High Budget ($8,000–$12,000)[1]: Follett Ice Manager Series premium dispenser, advanced features for hygienic dispensing.
• Medium Budget ($4,000–$6,000)[3]: Scotsman HID312 Meridian dispenser, balancing convenience and affordability.
• Low Budget ($600–$3,000)[4]: Maxximum MAXNG30 or second hand Scotsman ID200B-1 Countertop Cube countertop ice dispensers, reliable entry-level operation.

Operational Tip:
Choose dispensers with antimicrobial protection and touchless operation to enhance hygiene, especially in high-traffic areas.

FAQs About Commercial Ice Machines

How often should commercial ice machines be cleaned?

• Commercial ice machines should undergo complete cleaning and sanitizing at least every six months; however, monthly cleaning is known for optimal hygiene, performance, and safety.

What type of ice machine is best for my restaurant?

• Consider your daily ice volume needs, available space, ice type preference, and whether self-service or staff-operated units fit your operational workflow.
• When choosing a brand, operators online frequently recommend Hoshizaki and Perlick for underbar machines, especially for bar settings. According to several restaurant professionals in industry forums, leasing an ice machine is often preferred over purchasing, since it typically includes free maintenance and repairs which is an important factor, given how prone these machines are to breakdowns. If you have no issues you might spend more in the long run- but conversely you might also save a ton in repairs by leasing. It’s good to consider both options to figure out what’s best for your needs.
• In r/restaurantowners, one experienced operator shared:
• “Hoshizaki and Perlic are the names to know for underbar machines.You might spend more long term, but with leasing comes free upkeep and repair. This can be crucial since ice machines are known to break down more than any other piece of equipment.” — via r/restaurantowners
• Others favor Manitowoc, favoring its American-made reliability:
• “Manitowoc hands down. Hoshi is good, but I'll buy American all day.”
• These brand preferences often come down to personal experience, service availability, and region, so it’s wise to check local support and part availability before making a decision.

[1]KaTom Restaurant Equipment

[2] Culinary Depot

[3] Webstaurant Store

[4] ebay

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