Choosing the Best Commercial Ice Machine

Choosing the Best Commercial Ice Machine

An ice machine is required in almost every sort of foodservice establishment. Because there are so many different configurations and types to choose from, it's crucial to know what's available so you can choose the best ice makers for your business.

What to Look for in a Commercial Ice Maker

There are numerous aspects to consider and questions to ask when purchasing a new ice maker for your business. Use this guide to go through the numerous intricacies and find the best ice machine for you among the several types of ice machines and varieties of ice.

Types of Ice Makers

Commercial ice machines are classified as modular or ice machine heads, under-counter ice machines, countertop ice dispensers/makers, and combined ice/water machines.

Modular, or Ice Machine Head
Usage: These ice producers produce a lot of ice and should be used in conjunction with a separate device that can store and/or dispense the ice. Modular ice machines are typically available in 22", 30", and 48" widths, and are designed to sit on top of an ice machine bin, an ice dispenser, or a soda dispenser and feed ice to them.

Undercounter Ice Machines
Usage: These compact ice makers have both an ice machine and a storage bin, and they fit beneath most 40" high counters. Small pubs, cafes, and restaurants will benefit from an under-counter ice machine.

Countertop Ice Dispenser / Makers
Usage: These little units are commonly encountered in healthcare facilities. They typically serve nugget ice, which is simpler to eat and is ideal for hospital patients.

Combination Ice / Water Machines
Usage: These tiny machines are ideal for workplaces, cafeterias, break rooms, and healthcare institutions because they can dispense both water and ice. Nugget ice is usually produced by ice/water dispensing equipment.

Types of Ice

Understanding the various varieties of ice cubes produced by industrial ice makers can assist you in selecting the best one for your needs! Certain forms of ice melt more slowly, are simpler to swallow or are shaped differently to suit specific needs.

  Cube Ice
  • The most common sort of ice seen in commercial establishments; ideal for restaurants and bars.
  • It takes longer to melt than other varieties and takes longer to dilute liquids.
  • Improved client experience - perfect for high-end drinks or liquors
  • Full, half and normal sizes are available, as well as a crescent and unique forms.

Nugget Ice

  • In Follett machines, this ice is referred to as "chewblet."
  • The most prevalent type of healthcare facility; ideal for hospitals, health clubs, and quick-service restaurants.
  • Slower melting than cubes, as well as softer and easier to chew.
  • More liquid is displaced, lowering the amount of drink syrup required per beverage.

Flake Ice

  • Almost always used to display chilled meats, seafood, or salads.
  • Small, soft flakes quickly cool food and can be shaped into any shape.
  • Ideal for supermarkets, markets, and buffets.
  • It's softer and simpler to chew than cube ice, and it's also good for blended drinks.


    Is a Water Filter Required for My Ice Machine?

    To extend the life of your restaurant ice machine and boost client happiness (remember, ice is food! ), we recommend utilizing a water filter with every ice maker. Even if you don't have hard water, your water may contain chemicals or sediment that impair ice production and taste.

    A filter will prevent mineral deposits from forming in the machine and ensure that your ice tastes fantastic. The advantages of using a water filter with your unit are numerous; here are a few:

    • Better-tasting drinks
    • Higher ice output means less energy is used because the ice machine is more efficient.
    • Reduced water consumption
    • The life of the ice machine will be extended.
    • Most commercial ice machine brands will VOID THE WARRANTY if the feed water is of poor quality.

    Looking for an Ice Machine?

    T : 1300 885 693
    E :
    W :