Cookies help us deliver our services. By using our services, you agree to our use of cookies.
Commercial Ice Machines
Keep drinks service consistent with commercial ice makers for bars, cafes, and hotels. Choose cube, flake, or nugget output, then match undercounter units or modular heads with storage bins. For wider cold storage see Refrigeration.
- Ice types: cube, flake, nugget, gourmet
- Formats: undercounter, modular head plus bin, slimline footprints
- Cooling: air cooled, water cooled, or remote condenser
- Key specs: kg per 24h, bin capacity, ambient rating, water use
- Essentials: filtration, drain pump or gravity drain, hygiene routine
- Support: sizing help, install guidance, nationwide delivery
Use filters for daily output, storage, condenser type, and brand. Pick higher output for peak service and allow space for ventilation.
Ice Maker Buying Guide
Choosing the right commercial ice maker depends on your ice type, space, and demand. Cubes are ideal for bars and mixed drinks, flakes suit food display and blending, and nugget ice offers soft chewable texture. Decide first which type best supports your menu.
For smaller venues, undercounter machines save space and deliver steady daily output. Larger bars or hotels often use modular heads with separate storage bins for higher capacity and easier cleaning.
Air cooled models are the most common, requiring good ventilation around the unit. Water cooled systems are quieter but consume more water. Always match power and drain position before purchase.
Regular maintenance protects taste and lifespan. Fit a water filter, clean and sanitize on schedule, and empty the bin fully each night. Plan for filter replacement every six months.
Need guidance on sizing or matching a bin? Call 01 687 5772 or view related ranges like Ice Cube Machines, Ice Flake Makers, Crushed Ice Makers, and Ice Bins.