Ice is one of the most used resources in any foodservice operation. From soft drinks and cocktails to food prep and displays, having a reliable ice supply is critical. Choosing the right equipment among the many available restaurant ice machines can feel overwhelming—especially when deciding between undercounter and modular ice machines.

Both options have clear advantages, and the right choice depends on your restaurant’s size, layout, ice demand, and budget. In this guide, we’ll break down the key differences to help you decide whether to Buy Undercounter Ice Maker units or invest in a modular ice machine for your business.

Understanding Restaurant Ice Machines

Restaurant ice machines are designed for commercial use, meaning they are built to produce ice continuously, handle higher workloads, and meet food safety standards. Unlike residential units, they focus on durability, consistent performance, and ease of maintenance.

The two most common configurations are:

• Undercounter ice machines

• Modular ice machines

Let’s explore how they compare.

What Is an Undercounter Ice Machine?

An undercounter ice machine is a compact, all-in-one unit that fits neatly beneath counters or bars. It includes both the ice maker and storage bin in a single enclosure.

Key Features

• Compact footprint

• Built-in ice storage

• Installed under counters or bars

• Easy access for staff

Many restaurants choose to Buy Undercounter Ice Maker models because they are space-efficient and simple to install.

What Is a Modular Ice Machine?

A modular ice machine consists of two separate components:

1. An ice-making head

2. A separate storage bin

These systems are designed for higher ice production and are usually placed in back-of-house areas or equipment rooms.

Key Features

• High ice production capacity

• Customizable bin sizes

• Requires more space

• Ideal for large operations

Ice Production Capacity: Small vs Large Demand

One of the most important differences between undercounter and modular restaurant ice machines is output capacity.

Undercounter Ice Machines

• Typically produce 100–350 lbs of ice per day

• Best for:

  • Small restaurants

  • Cafés

  • Bars

  • Coffee shops

If your daily ice needs are moderate and predictable, it makes sense to Buy Undercounter Ice Maker units.

Modular Ice Machines

• Produce 400–1,000+ lbs per day

• Best for:

  • High-volume restaurants

  • Hotels

  • Event venues

  • Buffets

For businesses with heavy ice demand, modular systems are the better option.

Space and Layout Considerations

Space is often the deciding factor when choosing restaurant ice machines.

Undercounter Units

• Designed for tight spaces

• Fit under prep counters or bar stations

• Ideal for front-of-house placement

Restaurants with limited kitchen space often Buy Undercounter Ice Maker units to maximize efficiency without sacrificing workflow.

Modular Units

• Require dedicated floor space

• Need room for bins and ventilation

• Best suited for back-of-house areas

If you have ample space and high demand, modular systems work well.

Installation and Utility Requirements

Undercounter Ice Machines

• Easier installation

• Lower electrical and water requirements

• Often compatible with existing plumbing

This simplicity is another reason many operators prefer to Buy Undercounter Ice Maker units when upgrading equipment.

Modular Ice Machines

• More complex installation

• Higher power consumption

• Larger water and drainage needs

Modular machines may require professional planning and installation.

Cost Comparison: Initial vs Long-Term

Undercounter Ice Machines

• Lower upfront cost

• Lower installation expenses

• Suitable for smaller budgets

For new restaurants or small businesses, it’s often practical to Buy Undercounter Ice Maker models to control costs.

Modular Ice Machines

• Higher upfront investment

• Higher utility costs

• Lower cost per pound of ice over time

For high-volume operations, modular machines can be more cost-effective in the long run.

Maintenance and Cleaning

Both types of restaurant ice machines require regular cleaning to maintain hygiene and performance.

Undercounter Units

• Easy access panels

• Simpler cleaning process

• Less downtime

Modular Units

• Larger components to clean

• More frequent maintenance due to higher usage

• May require professional servicing

Ease of maintenance is another factor pushing smaller restaurants to Buy Undercounter Ice Maker systems.

Energy Efficiency and Sustainability

Energy efficiency directly impacts operating costs.

• Undercounter machines generally use less power and water.

• Modular machines are more efficient per pound of ice but consume more resources overall.

If sustainability and utility savings are priorities, selecting the right size machine is more important than the type.

Which One Is Right for Your Restaurant?

Choose an Undercounter Ice Machine if:

• You run a small to medium-sized restaurant

• Space is limited

• Ice demand is moderate

• You want easy installation and lower upfront costs

In these cases, it’s smart to Buy Undercounter Ice Maker units.

Choose a Modular Ice Machine if:

• You serve high volumes of customers

• Ice demand is constant and heavy

• You have dedicated space

• You want scalable ice production

Final Thoughts

There is no one-size-fits-all solution when it comes to restaurant ice machines. The right choice depends on your business size, layout, budget, and ice demand. Undercounter ice machines offer convenience, space efficiency, and affordability, making them ideal for many restaurants. Modular ice machines, on the other hand, excel in high-volume environments where output is critical.

If your restaurant values flexibility, simplicity, and space savings, it often makes sense to Buy Undercounter Ice Maker equipment. By carefully evaluating your needs today, you’ll ensure reliable ice production and smooth operations for years to come.