Commercial Ice Machines: A Simple Guide for Cafés, Bars and Restaurants
With so many commercial ice machines on the market, choosing the right one can feel confusing. The right decision comes down to how much ice you need, the type of ice you use, and how your space operates during peak service.
This guide explains everything in plain terms, so you can choose an ice machine that suits your business and keeps service running smoothly.
What Is a Commercial Ice Machine and Why Do I Need One?
A commercial ice machine, often called an ice maker, is essential for any hospitality business that relies on ice for daily service. Ice is used for:
Chilling soft drinks, cocktails and takeaway beverages
Blended drinks and smoothies
Food displays such as seafood and salads
Back-of-house food safety and cooling
Domestic units cannot keep up with demand. A commercial ice machine is built for continuous use, food safety, and higher daily ice production.
How Much Ice Does My Business Need Per Day?
Ice demand depends on your business type and when you are busiest. Cafés and kiosks typically use the most ice between lunch and mid-afternoon, when takeaway drinks and cold beverages peak. Bars, pubs and nightclubs usually see the highest ice usage later in the evening, especially during cocktail and spirit service.
Understanding when demand is highest helps determine how much ice your machine needs to produce each day, measured in kilograms. Smaller venues often suit a self-contained commercial ice machine with built-in storage. High-volume venues usually need a modular ice machine paired with a separate storage bin to keep up with service. If staff regularly run out of ice during peak periods, it is a clear sign the machine is undersized.
What Type of Ice Do I Need for My Business?
Choosing the right ice type improves drink quality and presentation. There are several options available.
Cubed ice
The most common ice type. Available in full or half cubes. Cubed ice melts slowly and keeps drinks cold for longer.
Nugget ice
Also known as pellet, pearl, bullet or chewable ice. Nugget ice absorbs drink flavour and is easy to chew. It is popular in cafés, hospitals, aged care facilities, hotels and convenience stores.
Flake ice
Soft, flaked ice that is easy to shape. Commonly used for blended drinks, salad bars, seafood displays and poultry cooling.
Crescent ice
Long, curved ice with a crescent shape. It displaces liquid efficiently, reducing splashing and spills. Crescent ice can also help improve drink yield by allowing liquid to flow over the ice.
Gourmet ice
Large, clear ice with a slow melt rate. Commonly used in cocktail bars where drink presentation and dilution control are important.
What Type of Commercial Ice Machine Should I Choose?
Ice machines are available in different formats depending on space and volume requirements.
Undercounter commercial ice machines
Ideal for cafés, small bars and front-of-house areas. These machines sit under benches and include built-in ice storage, so no additional bin is required.
Modular commercial ice machines
Designed for high-volume use. These machines produce large quantities of ice and sit on top of a separate storage bin or dispenser. They are common in busy bars, clubs and large kitchens.
What Condenser Type Is Best for My Ice Machine?
All commercial ice machines use a condenser to manage heat during ice production. Choosing the right condenser type depends on your kitchen layout, airflow, and noise requirements.
Air-cooled ice machines
Air-cooled condensers use fans to move air across the condenser. They use less water and suit most commercial kitchens, provided there is enough clearance for proper airflow. This option is commonly chosen for cafés, bars and restaurants.
Remote ice machines
Remote-cooled condensers are installed separately from the ice machine, often on the roof or outside the building. This setup reduces heat and noise inside the venue, making it a good choice for customer-facing areas or compact kitchens where temperature control is important.A commercial ice machine, often called an ice maker, is essential for any hospitality business that relies on ice for daily service. Ice is used for:
How Do I Keep My Commercial Ice Machine Clean?
Regular cleaning and maintenance protect both food safety and machine performance.
Clean the ice bin and contact surfaces regularly
Change water filters as recommended
Check drainage lines for blockages
Schedule preventative servicing
Clean machines last longer, perform better, and produce safer, better-tasting ice.
Need Help Choosing the Right Commercial Ice Machine?
If you are unsure which ice machine suits your business, we can help. Caterlink is an Australian, family-owned, carbon-neutral company with showrooms in Perth and Melbourne. We offer a full-service approach, including design advice, equipment supply, installation, training and finance options.
Contact the Caterlink team today to find a commercial ice machine that fits your space, service style and demand.
