Commercial Ice Machines

What we carry

Undercounter ice machines

Self-contained units with the bin built in, sized to fit under a bar or counter: Hoshizaki models from about 50 to 186 lb a day, including ADA-height 14" units, and Coldline ICE80 and ICE120 half cube machines.

Modular ice machine heads

High-output heads that sit on a separate ice bin: Coldline half cube and full cube heads from 350 to 800 lb a day, and Westlake SK-329, SK-529, SK-729 and SK-1029 machines up to 1,000 lb a day. Check each listing to see whether a bin is included.

Nugget and specialty ice

Coldline NU280 and NU550 nugget ice machines, Hoshizaki Cubelet nugget models, and the Hoshizaki IM-50BAA-Q, which makes clear 1.8" ice spheres for cocktail bars.

How to choose an ice machine

How much ice do you need?

A common rule of thumb is about 1.5 lb of ice per customer per day for a restaurant, 3 lb per seat for a bar, and 5 lb per room for a hotel. Add a margin for hot days and busy weekends, because production drops as the room and water temperature rise.

Which ice type?

Half cube ice fills glasses well and is the all-round choice for soft drinks. Full cube ice melts slower and suits bars and mixed drinks. Nugget ice is soft and chewable, popular in healthcare, smoothies and fountain drinks. Top hat and sphere ice are for bars that want clear, slow-melting ice.

Undercounter or modular?

Undercounter machines are simple to install and fit where space is tight, but output is limited. Modular heads produce far more ice and let you choose the bin size separately.

Air or water cooled?

Air-cooled machines are the standard and cost less to run on water. Water-cooled models suit very hot or enclosed spaces where the machine cannot get enough fresh air.

Compare our commercial ice machines

Daily production is the most ice the machine makes in 24 hours under standard test conditions, as stated on each listing. Real output drops in hot rooms and with warm incoming water.

Ice bins and dispensers

Modular ice machines sit on top of a separate bin. Match the bin width to the machine head.

How much ice does a restaurant need?

A common rule of thumb is about 1.5 lb of ice per customer per day for a restaurant and about 3 lb per seat for a bar. Add 20 percent for hot weather and growth. A 60 seat restaurant serving 200 guests a day needs about 300 lb, so a 350 to 400 lb machine gives some headroom.

Frequently asked questions

Cube, half cube or nugget ice?

Full cube ice melts slowly and suits cocktails and bagging. Half cube ice fills glasses tighter and is common for soft drinks. Nugget ice is soft and chewable, popular for sodas, smoothies and healthcare.

Air cooled or water cooled ice machine?

Air cooled machines are the usual choice and cost less to run on water. Water cooled machines suit hot or poorly ventilated rooms but use more water; some cities restrict them.

Undercounter or modular?

Undercounter ice machines have a built-in bin and fit under a bar or counter, up to about 200 lb a day. Modular machines make more ice and sit on a separate bin or dispenser.

Do I need a water filter?

A water filter is strongly recommended on any ice machine. It protects the machine from scale and improves the taste and clarity of the ice.

Are they certified?

Certification is listed on each product page. The Coldline and Westlake machines are ETL listed.

Is freight included?

Yes. Freight and liftgate delivery are included on every order to the continental United States, with nothing added at checkout.

Comparing brands? Read our Coldline, Westlake and Dukers brand guides, or see all brands we carry.

Short on time? See our picks for the best commercial ice machines by type of business.