How to Choose the Right Commercial Ice Maker
How to choose the right commercial ice maker
The right ice maker is not simply the machine that produces the most ice. It needs to produce the right ice, in the right volume, for the way your venue actually trades.
Start with your venue. Not the machine.
Choosing a commercial ice maker is not simply a case of finding a machine that makes ice.
A busy cocktail bar will have very different requirements from a coffee shop, hotel or restaurant. One of the biggest considerations is whether the machine can keep up when your venue is at its busiest.
At Clear Cool, we help hospitality businesses choose commercial ice-making equipment around how their venues actually operate.
What will you use the ice for?
Start with what you are actually serving. Different applications benefit from different types and shapes of ice.
Ice for premium cocktails has different requirements from ice used for soft drinks, iced coffees, buffets or food displays.
| Business / use | Suggested ice type | Why |
|---|---|---|
| Coffee shops | Cube / gourmet | Ideal for iced coffees, soft drinks and cold beverages. |
| Cocktail bars | Gourmet / large cube | Slow melting and suited to premium drink presentation. |
| Bars & pubs | Cube | Versatile and reliable for everyday drinks service. |
| Fast food / QSR | Cube / nugget | Well suited to soft drinks and quick-service beverages. |
| Hotels | Cube / gourmet | Flexible across bars, restaurants, rooms and events. |
| Food displays | Flake | Good coverage for seafood, produce and presentation. |
| Buffets & salad bars | Flake / nugget | Provides coverage while keeping products chilled. |
| Healthcare | Nugget / chewable | Softer and easier to consume. |
The drink or food determines the ice.
The volume determines the machine.
The space determines the format.
How much ice does your venue need?
Do not base the decision purely on an average day's usage. Work backwards from your busiest trading day.
Then consider adding a 20–30% buffer for peak periods, hot weather and unexpected demand.
In this illustrative example, you would start by considering an ice maker capable of producing approximately 125kg per 24 hours.
The 0.5kg figure is an example rather than a universal allowance per customer. Actual requirements will depend on your venue, menu and how the ice is used.
Don't look at kg per day in isolation
The headline production figure is important, but it is only one part of specifying the right machine.
How much space do you have?
Commercial ice makers are available in under-counter, countertop and modular formats, so the physical location matters.
Measure the available footprint and consider the ventilation requirements of the machine you are considering.
Don't just ask: “Will the machine fit?”
Ask: “Will it fit and operate properly in this space?”
Where will the ice be stored?
Producing enough ice is only part of the equation. You also need suitable storage until that ice is required.
Some commercial ice makers have an integrated storage bin, while higher-volume operations may require a separate storage bin.
If your venue uses a large amount of ice over a short peak period, storage capacity can be particularly important.
Check your water, drainage and power requirements
Before choosing a commercial ice maker, make sure the proposed location has the appropriate services.
Choose the right type of ice
Ice isn't simply frozen water. Its size and shape can influence how it is used and how a drink is presented.
Cube ice is a versatile choice for many pubs, bars and coffee shops. Premium drinks may benefit from a larger gourmet-style cube, while flake ice is particularly suited to applications such as food presentation.
Think about tomorrow, not just today
Your venue may not have the same requirements in 12 or 24 months. You may increase covers, expand your cocktail menu or simply become busier.
Sizing purely around current demand can mean outgrowing your machine.
Clear Cool rental packages allow customers to upgrade their machine size as their business grows, without penalties.
Questions venues often ask
How do I calculate what size commercial ice maker I need?
Start with your busiest day's estimated usage rather than an average day. Multiply the number of customers by estimated ice usage per customer, then consider adding a 20–30% buffer for peaks, hot weather and unexpected demand. Storage, available space and the type of venue should also be considered.
Should I choose an ice maker based only on kg per day?
No. Production capacity matters, but peak demand, storage, ice type, operating conditions, installation space and future growth also influence the right specification.
What type of ice is best for a pub?
Cube ice is a versatile option for pubs and bars because it works across a wide range of drinks. Venues with a premium cocktail or spirits offer may also consider larger or gourmet cubes.
What type of ice is best for cocktails?
Gourmet or larger cubes can work well for premium cocktails because they offer strong presentation and slower melting, which can help minimise excessive dilution.
What ice maker is best for a coffee shop?
Cube or gourmet ice can suit iced coffees, soft drinks and other cold beverages. The correct machine size depends on peak demand, available space and storage requirements.
Is it better to buy or rent a commercial ice maker?
That depends on the requirements of the business. One benefit of Clear Cool's rental option is the ability to upgrade machine size as the business grows, without penalties.
Don't guess your ice.
Tell Clear Cool about your venue and we'll help you work out the ice type, capacity and machine format you actually need.