Commercial ice machines

In the foodservice industry, every second counts – and a reliable ice maker is the ideal solution. Whether for bar cocktails, chilled soft drinks in a restaurant, or buffet presentations in a hotel: a professional commercial ice machine delivers the required amount of ice around the clock in consistent quality. It impresses with high production capacity, hygienic design, and easy operation. In this article, you will learn about the different types of commercial ice makers available, what to look for when purchasing, and how to find the right model for your establishment.

A reliable ice supply is essential in foodservice – whether in bars, restaurants, hotels, or event venues. Not all ice machines are the same: there are various designs and ice forms that differ depending on the application and cooling needs. Here is an overview of the main types:

Commercial Ice Maker with Cube Ice

These machines produce classic, clear, and solid ice cubes that melt slowly and keep drinks cold for a long time. They are ideal for bars, restaurants, and hotels where a premium look and long-lasting cooling effect are required.

Crushed Ice Machines for Foodservice

Crushed ice is perfect for cocktails, smoothies, fish counters, or cold buffets. These machines either produce coarsely crushed ice directly or process pre-made cubes into crushed ice. Perfect for decorative and quick service.

Commercial Flake Ice Maker

Flake ice consists of fine, snow-like flakes that are soft and easily moldable. It is often used in deli counters, the food industry, or for medical purposes—e.g. to cool fish, salads, or samples.Nugget ice machines commercial (Chewable Ice)

Commercial Nugget Ice Machines (Chewable Ice)

Nugget ice is small, rounded, and especially soft, making it popular in self-service areas, cafés, or quick-service restaurants. It’s pleasant to chew, melts slowly, and suits drinks, slush, or customer-facing cooling needs.

Undercounter and Freestanding Units

Depending on space and kitchen layout, undercounter models integrate into existing cabinetry, while freestanding units offer high capacity—ideal for operations with large ice demands.

Whether cube ice, crushed ice, or flake ice—the right ice shape at the right time is crucial in foodservice. Choosing the right ice machine depends on your application, available space, and daily demand, ensuring both efficiency and professionalism.

Reliability, speed, and hygiene are paramount in foodservice—especially for ice machines. To perform optimally in a busy environment and meet demanding requirements, a professional ice maker should include certain features.

High Production Capacity

A commercial ice machine should be able to produce large volumes of ice quickly—anywhere from 20 to over 100 kg per day, depending on the operation. This ensures sufficient ice even during peak hours.

Built-in Storage Bin

A generously sized, well-insulated bin lets you store finished ice cubes without rapid melting. Good thermal insulation is especially important for tank-fill models.

Multiple Ice Forms

The machine should produce various ice types—such as cube ice, nugget ice, or crushed ice—depending on your needs. Some units even let you switch between ice styles.

Hygiene Features

For commercial use, look for automatic cleaning cycles, a closed water circuit, and antibacterial internal surfaces to prevent bacterial growth and meet HACCP standards.

User-Friendly Controls

An intuitive interface—such as an LED display or touch panel—simplifies daily operation. Some models also offer fill-level indicators, maintenance alerts, or an automatic shut-off when the bin is full.

Robust Construction

In foodservice, an ice machine must withstand continuous use. Stainless steel housing is durable, easy to clean, and hygienic—ideal for commercial environments.

Energy and Water Efficiency

Low consumption reduces operating costs. Modern machines offer energy-efficient cooling and water-saving features—especially important for water-cooled models.

A professional ice maker for foodservice should be powerful, hygienic, user-friendly, and efficient. Focusing on the right features ensures a steady supply of perfect ice cubes, even during high demand—day in, day out.

Purchasing a commercial ice machine is an investment in efficiency, quality, and smooth operations—especially for bars, restaurants, hotels, or event venues. To ensure the right fit for your needs, consider these key factors when selecting a unit.

Daily Production Capacity

First, determine your daily ice needs. Small cafés may need 20–40 kg/day, while larger establishments often require 60–100 kg or more. An undersized machine leads to shortages; an oversized one wastes energy. Choose capacity based on actual demand.

Type of Ice

Decide which ice form you need:

• Cube ice for drinks and cocktails


• Crushed ice for cocktails, buffets, or presentations


• Flake ice for fish counters, salads, or medical uses


• Nugget ice for self-service and chilled drinks

Water Supply: Direct Connection vs. Tank

Models with a direct water connection are ideal for continuous use but require a fixed installation. Tank models are more flexible but typically have lower production capacity.

Storage Bin Capacity

Check the ice bin size to ensure enough ice can be stored, especially during peak service times. Good machines stop automatically when the bin is full.

Hygiene and Cleaning

Easy cleaning and hygienic design are essential for commercial use. Look for units with automatic cleaning programs, closed water systems, and smooth stainless steel interiors.

Energy and Water Consumption

An energy- and water-efficient machine helps lower operating costs. Review consumption specs and choose a model that balances power with quiet operation—ideal in open kitchens or bar areas.

Dimensions and Placement

The installation site should be well-ventilated, dry, and level. Verify the unit’s dimensions, especially for undercounter or built-in setups, and allow clearance for airflow.

When buying a commercial ice machine, focus on production capacity, ice type, ease of use, hygiene, and efficiency. This ensures you select a unit that keeps your operation running smoothly with a constant supply of perfectly chilled ice for every occasion.