Ice machines might not be the most glamorous piece of equipment in your restaurant, bar, café, or hotel — but they’re absolutely essential. Whether you’re serving chilled beverages, stocking a buffet, or keeping produce fresh, the right ice machine makes a big difference in service speed, customer satisfaction, and operational efficiency.

Choosing the best restaurant ice machine isn’t as simple as picking the cheapest model online. You need to consider your business type, ice demand, installation space, maintenance needs, and long-term operational costs.

In this guide, we’ll walk you through everything you need to know so you can make a confident, smart purchasing decision.

1. Know Your Ice Needs: Volume & Type

The first step is understanding how much ice your business needs daily — and what type of ice you want.

✨ Ice Production Capacity

Ice makers are typically rated by the pounds of ice produced per day (e.g., 150 lb/day, 300 lb/day).

Ask yourself:

• How many drinks do you serve daily?

• Do you need ice for food displays or only beverages?

• Do you have peak times (e.g., lunch and dinner rush)?

As a rough rule of thumb:

• Small café/bar: 100–250 lb/day

• Medium restaurant: 250–500 lb/day

• Large or high-volume location: 500+ lb/day

Buying a machine that barely keeps up will lead to shortages. Too much capacity wastes energy and money.

2. Choose the Right Ice Type for Your Application

Not all ice is the same — and different businesses need different types:

🧊 Cube Ice

• Hard, slow-melting

• Great for sodas, cocktails, and guest cups

• Holds drinks cold without watering them down

❄️ Nugget Ice

• Soft, chewable, and highly popular

• Ideal for healthcare, convenience stores, and beverage-forward restaurants

• Easy to chew and holds flavor well

⛄ Flake Ice

• Thin and soft

• Best for food displays and seafood bars

• Not ideal for drinks

Selecting the right ice type impacts customer satisfaction and perceived quality.

3. Undercounter vs Modular: What’s Best for You?

Commercial ice machines generally come in two configurations:

🍽️ Undercounter Ice Machines

• Compact and installed under a counter or bar

• Perfect for smaller kitchens or bars

• Quiet and efficient

Great choice if:
✔ You’re tight on space
✔ You want easy access to ice

🏢 Modular Ice Machines

• Larger bins and higher capacity

• Ice machine head placed on top of a separate storage bin

• Fits walk-in or utility spaces

Best if:
✔ Your demand is very high
✔ You need a lot of storage capacity

4. Consider the Brand & Reliability

Investing in a trusted brand can save you money on repairs and downtime.

Some well-known names in commercial ice machines include:

• Manitowoc

• Hoshizaki

• Scotsman

• Ice-O-Matic

Brands like Manitowoc undercounter ice machines are particularly popular in hospitality thanks to reliability, service networks, and consistent performance.

Remember: initial cost is only one part of ownership — maintenance, spare parts, and service support matter too.

5. Look at Installation Requirements

Ice machines have specific setup requirements:

✔ Water Supply

• Must be potable (safe for drinking)

• Adequate water pressure is required

✔ Drainage

• Some machines require floor drains

• Others use internal pumps to drain to a sink

✔ Ventilation

• Air-cooled models need space for airflow around them

• Poor ventilation can reduce efficiency and shorten lifespan

✔ Power

• Check voltage and amperage requirements

• Ensure your electrical panel can handle the load

Understanding these needs before ordering prevents surprises and installation delays.

6. Decide on Air-Cooled vs Water-Cooled

Commercial ice makers are cooled in two main ways:

🌬️ Air-Cooled

• Most common

• Less expensive to install

• Use fans to remove heat

Best for typical restaurants

💧 Water-Cooled

• More efficient in hot environments

• Good where ventilation is limited

Best for kitchens without proper airflow

Each has pros and cons for energy use and maintenance.

7. Think About Maintenance & Cleaning

Ice machines need regular cleaning to stay hygienic and function well.

Ask about:

• Scale buildup (hard water can cause it)

• Cleaning cycles

• Filter replacement

• Service access

Machines with removable panels and front-accessible parts are easier to maintain.

8. Energy Efficiency Saves Money

Commercial ice machines run long hours and consume a lot of power. Look for:

• Energy Star certification

• Higher efficiency ratings

• Lower daily energy and water usage

Long-term savings from an efficient machine can be substantial.

9. Budget Realistically — Don’t Just Look at Price

Ice machines range from a few hundred dollars to several thousand.

Don’t fall into these traps:
❌ Buying too small to save money
❌ Ignoring installation and maintenance costs
❌ Overbuying capacity you’ll never use

A balanced choice gives the best value over time.

10. Warranty & After-Sales Support Matter

Commercial equipment should come with:

• Warranty on parts and labor

• Clear service support

• Accessible replacement parts

A good warranty protects your business from unexpected costs.

11. Final Checklist Before You Buy

✔ Daily ice production matches your demand
✔ Ice type fits your service needs
✔ Space and utilities support the machine
✔ You chose a reliable brand
✔ You understand maintenance obligations
✔ Energy usage fits your budget

Conclusion

Choosing the best restaurant ice machine isn’t just about price — it’s about matching your business needs with the right capacity, ice type, layout, and service support. Whether you go with a Manitowoc undercounter ice machine for a compact kitchen or a high-capacity modular system for peak service, informed selection means watertight performance and happy customers.