For any high-volume establishment, a reliable commercial ice maker is not a luxury—it’s a necessity. Whether you’re running a bustling restaurant, a busy bar, or catering large events, running out of ice can bring operations to a halt. The right machine ensures a consistent supply of clean, clear ice to keep drinks cold and customers happy.
Selecting the best unit involves considering daily production capacity, storage bin size, and installation flexibility. This roundup features a range of high-performance ice makers designed to meet demanding needs, from versatile countertop models to robust, industry-standard cubers. Find the perfect match for your business’s ice production requirements.
Our Top Picks for High-Volume Commercial Ice Makers
- Joy Pebble Commercial Ice Machine,265 lbs/24H
- Upgraded Commercial Ice Maker Machine 160LBS/24H with 35LBS Storage Bin
- Vremi Commercial Grade Ice Maker – Produces 100 Pounds of Ice
- EUHOMY Commercial Ice Maker Machine – 95lbs Daily Production
- Hoshizaki KM-255BAH 22″ Air-Cooled Crescent Cube Ice Machine
- Manitowoc B-260 Indigo Series 24″ Air-Cooled Ice Cuber
- Scotsman SCE145 23″ Air-Cooled Cuber Ice Machine
- Ice-O-Matic GEMU090 22″ Air-Cooled Undercounter Ice Maker
Joy Pebble Commercial Ice Machine
Designed for the busiest of environments, the Joy Pebble ice maker delivers an impressive 265 pounds of ice every 24 hours. Its powerful compressor can produce 120 cubes per cycle in as little as 12 to 18 minutes, ensuring you are never caught short during a rush. This machine operates with high efficiency and low noise, making it a reliable and unobtrusive addition to any commercial space.
The intelligent multi-function control panel offers complete command over your ice production. You can easily set a 24-hour timer, adjust ice size, initiate a self-cleaning cycle, and receive alerts for when the bin is full or water is low. Its flexible design allows for built-in, freestanding, or under-counter installation, making it suitable for a wide range of settings from restaurants and bars to offices and homes.
Upgraded Commercial Ice Maker Machine
This upgraded commercial ice maker from GILATI balances substantial production with convenient storage. It generates 160 pounds of clear ice daily and holds 35 pounds in its integrated storage bin. The machine produces 63 pieces of ice per cycle within 11 to 20 minutes, providing a quick and steady supply of standard-sized cubes for high-demand situations.
Installation and operation are straightforward with its freestanding design and user-friendly LCD display panel. A unique transparent window lets you visually monitor the ice-making process. The unit is equipped with multiple practical functions, including an ice full reminder, ice thickness options, timing controls, a water shortage alert, and an automatic cleaning feature for easy maintenance.
Vremi Commercial Grade Ice Maker
The Vremi ice maker is a solid choice for businesses requiring a dependable ice supply without an enormous footprint. It produces 100 pounds of ice in a 24-hour period and includes a 29-pound storage bin to keep a usable inventory on hand. Its stainless steel construction ensures durability and a professional look that fits well in both commercial and home settings.
As a freestanding unit, it offers great flexibility for placement in various locations. The automatic operation makes it simple to use, consistently delivering clear cube ice. This model is particularly well-suited for smaller restaurants, bars, or event spaces where reliability and a compact design are key considerations.
EUHOMY Commercial Ice Maker Machine
EUHOMY’s commercial ice maker is an ETL-certified unit approved for both household and commercial use, providing great versatility. It produces 95 pounds of ice per day and can store 33 pounds at a time, with built-in safeguards to prevent overflow. This makes it a dependable and portable solution for a wide array of applications, from outdoor events to hotel service.
The smart LCD control panel provides comprehensive control and monitoring, including a display of the ambient temperature to help ensure optimal ice-making conditions. You can adjust the size of the ice cubes by modifying the ice-making time, and the automatic cleaning function simplifies routine maintenance, keeping the unit hygienic with minimal effort.
Hoshizaki KM-255BAH 22″ Air-Cooled Crescent Cube Ice Machine
Hoshizaki is a renowned name in commercial ice making, and the KM-255BAH model exemplifies its reputation for reliability and efficiency. This 22-inch air-cooled unit produces a unique crescent cube—a thin, chewable ice shape that is popular in healthcare, hospitality, and food service industries. Its robust construction is built for long-term, heavy-duty use.
The machine features advanced self-cleaning and sanitizing functions, which reduce maintenance time and ensure consistent ice quality. Known for its energy efficiency and dependable performance, this Hoshizaki ice maker is a top-tier investment for businesses that prioritize ice quality and machine longevity above all else.
Manitowoc B-260 Indigo Series 24″ Air-Cooled Ice Cuber
The Manitowoc B-260 Indigo Series ice cuber is a workhorse designed for high-volume applications. This 24-inch air-cooled unit is engineered for maximum uptime and simple serviceability. It produces a substantial amount of ice and is built with durable components to withstand the rigors of a demanding commercial kitchen or bar environment.
Featuring the intuitive Indigo control system, this machine offers clear diagnostics and easy-to-understand status updates. Its clean, modern design houses technology focused on energy savings and reliable ice production, making it a trusted choice for serious commercial operations that cannot afford downtime.
Scotsman SCE145 23″ Air-Cooled Cuber Ice Machine
Scotsman’s SCE145 model is a compact yet powerful 23-inch cuber that delivers 145 pounds of ice production daily. It is designed to fit into tighter spaces without compromising on output, making it ideal for establishments with limited floor space but high ice demand. The unit is built with a focus on durability and consistent performance.
This ice machine incorporates energy-saving features and uses environmentally responsible refrigerants. Its user-friendly design includes easy-to-access components for straightforward maintenance. Scotsman’s reputation for quality ensures this cuber is a reliable asset for any business needing a steady, high-quality ice supply.
Ice-O-Matic GEMU090 22″ Air-Cooled Undercounter Ice Maker
The Ice-O-Matic GEMU090 is specifically designed as an undercounter ice maker, providing a seamless and space-saving solution for bars, server stations, and other areas where counter space is at a premium. Despite its compact 22-inch profile, it does not sacrifice performance, offering reliable ice production to meet the needs of a busy service area.
This unit is constructed with a durable stainless steel exterior to resist corrosion and withstand heavy use. Its simple design and focus on core functionality make it an excellent choice for operations that need an efficient, out-of-sight ice maker that integrates directly into their existing cabinetry and workflow.
Buying Guide: How to Choose a High-Volume Commercial Ice Maker
When your business runs on ice, you can’t afford to have your machine go down or underperform. Picking the right commercial ice maker for high volume isn’t just about the biggest number you see on a spec sheet. It’s about matching the machine’s capabilities to the specific, relentless demands of your operation. I’ve learned that a few key factors separate a good purchase from a great one that will serve you for years.
First, let’s talk about the most obvious spec: ice production. This is usually listed in pounds per 24 hours. It sounds straightforward, but there’s a catch. That number is often measured under ideal laboratory conditions—a perfect 70°F air and water temperature. In a hot kitchen, your actual output could be 20% less. So, if you need 400 pounds of ice a day, don’t buy a 400-pound machine. I always recommend buying a unit with at least a 20-30% production buffer. You also need to consider ice storage. The bin size determines how much ice you have on hand during peak hours. A machine might produce 500 pounds a day, but if the bin only holds 100 pounds, you’ll be waiting for ice to be made during a busy lunch rush. Look for a good balance between production and storage capacity.
Next, think about the type of ice. This isn’t just a cosmetic choice; it’s functional. For bars and restaurants, clear, hard nugget ice or crescent ice is popular because it melts slowly and doesn’t absorb odors, keeping drinks tasting fresh. Cube ice is the classic choice for sodas and water. For healthcare or display purposes, you might need flake ice. The ice type is determined by the machine’s evaporator, so you can’t change it later. Make sure you’re getting the right ice for your primary use case.
Finally, consider the installation and maintenance. Is it an air-cooled or water-cooled model? Air-cooled are more common and energy-efficient but can heat up a small room. Water-cooled are more efficient in tight, hot spaces but use significantly more water. Also, look at the machine’s accessibility for cleaning and service. A unit that’s easy to clean is a unit that will get cleaned regularly, which is essential for longevity and ice quality. Reliability is paramount, so I often look at brands known for their durability and good warranty support. Investing in a reliable commercial ice maker for high volume from a reputable manufacturer can save you from costly downtime and repairs.
FAQ
How much ice production capacity do I actually need for my business?
This is the most common question, and the answer is more than you think. Start by tracking your current ice usage for a few typical days. A good rule of thumb for a busy bar or restaurant is to plan for 1.5 to 2 pounds of ice per customer. If you serve 200 people a day, you likely need a machine that can produce 300-400 pounds in 24 hours. Remember to account for future growth and peak seasons. It’s better to have a little extra capacity than to run out completely.
What is the difference between a modular and an undecounter ice maker?
Modular ice makers are the workhorses for the highest volume needs. They are a two-piece system: the ice maker head sits on top of a separate, large-capacity storage bin. This setup allows for massive daily production and storage, perfect for central ice production in a large restaurant or hotel. Undercounter units are all-in-one machines designed to fit under a counter or bar. They are space-efficient but have lower production and storage capacities, making them ideal for a satellite bar or a lower-volume cafe.
How often does a commercial ice machine need to be cleaned and sanitized?
This is non-negotiable for both performance and health. You should perform a basic cleaning of the air filter and exterior every week. A deep clean and sanitization of the internal water distribution system and ice-making components should be done at least every six months. However, if you have hard water, you may need to do this every three to four months. Neglecting this leads to scale buildup, which reduces efficiency, cuts production, and can harbor harmful bacteria.
My ice maker is running but not making much ice. What’s wrong?
Several issues can cause this. The most common culprit is a dirty machine. Scale and mineral buildup on the evaporator plate drastically reduce freezing efficiency. Check if the room is too hot; high ambient temperatures can cut production by half. Also, ensure the water inlet valve is fully open and the water pressure is adequate. If these simple checks don’t solve it, it’s time to call a qualified technician, as it could be a refrigerant issue or a failing component.
Are there specific electrical or plumbing requirements for these machines?
Yes, and this is critical for installation. Most high-volume commercial ice makers require a dedicated 115/120-volt or 208/240-volt circuit. You cannot simply plug them into a standard kitchen outlet. They also need a dedicated water line with a shut-off valve and a drain line with an air gap to prevent backflow. Always consult the manufacturer’s installation manual and have a licensed professional handle the setup to ensure it meets local health and building codes.