An ice maker is a device that automatically produces ice cubes. It turns water into solid ice using a specialized refrigeration system and mechanical parts.

Here’s how it works:

Ice machines produce ice by pulling water from a pipe, pouring it into a tray or mold, and freezing it with a built-in refrigeration system. Once the water is fully frozen, a small heating element warms the tray just enough to loosen the ice, which is then pushed down to a dispenser or storage bin for easy access.

Residential vs. commercial ice makers:

Residential models are compact, space-efficient, and quiet enough for homes or small offices. They produce a relatively low volume of ice, 20 to 80 pounds daily, making them ideal for low-demand settings where ice needs are minimal.

Commercial ice maker machines, built for high-volume use, crank out 100 to 2,000 pounds of ice per day. They’re a must for restaurants, bars, hospitals, and other facilities that need large volumes of ice. These machines are larger and are designed to run nonstop during peak hours.

Types of commercial ice makers:

Choosing the right commercial ice maker ensures you won’t run out during busy shifts. There are two main types:

Modular ice Machines are designed to sit on top of an ice machine bin. They produce 250–1,000 pounds of ice daily, making them a solid fit for large foodservice establishments like cafeterias or businesses that sell bagged ice.

Undercounter ice makers combine an ice machine head with a storage bin, fit seamlessly beneath counters, and save space in small kitchens. They are common in fast-food chains, bars, and cafes. Daily output ranges from 50–350 pounds, ideal for medium-demand needs.

Key considerations for choosing a commercial ice maker:

Capacity: Match the machine to your peak ice needs. Too small, and you’ll run out during rushes; too large, and it may increase your electric and water bills and will lead to other inefficiencies.

Space: Modular units are freestanding only; under counter ice makers can be freestanding or built-in under a counter.

Ice type: Look for machines that produce the specific ice shape you need, options include square cubes, regular cubes, flake ice, and nugget ice.

Maintenance: Prioritize models with easy-to-clean parts and accessible components to cut down on upkeep hassle.

Coolake’s commercial ice machines, available in modular and undercounter models, produce crystal-clear, slow-melting, odor-free ice cubes that won’t water down your drinks. Our modular units crank out 400–450 pounds of ice daily, while undercounter models produce 100–450 pounds per day, perfect for meeting ice needs in diverse settings, from beverage prep to food storage. Every machine comes with an upgraded filter that cuts down on scaling, extending the unit’s lifespan while boosting ice clarity and taste. Plus, maintenance is a breeze: just flip a switch to activate the automatic cleaning function.

Ice machines are essential gear in foodservice, they keep drinks chilled, ingredients fresh, and operations humming along. Whether you’re running a tiny café or a big restaurant, knowing the ins and outs of ice machines is a must. Pick the right one, and you’ll boost efficiency and keep customers happy.