Ice makers and flake ice machines

Choosing an ice machine

Check both daily ice production (kg/24 h) and storage bin capacity. Published output may be measured at +21 °C ambient temperature and +15 °C water temperature; a warmer kitchen or water supply reduces production.

Choose the ice type for the job: cubes for bars and drinks; crushed or flake ice for fish and meat displays and cooling. Air-cooled machines need ventilation; water-cooled models can suit warmer rooms.

What to check

• Daily demand: a bar may use 0.5–1 kg of ice per guest, with restaurant demand increasing at peak times.
• Bin capacity: the machine produces ice steadily, while peak demand draws on stored ice.
• Water supply and drainage, plus a water filter where needed. Hard water increases maintenance needs.
• Cooling: air cooling needs ventilation clearance; water cooling can suit a hot room.
• Under-counter dimensions and space for opening the door.

Where to use it

For bars and cafés, consider an under-counter cube machine. Flake or crushed ice suits fish displays and kitchen cooling. Larger requirements may need a separate storage bin.

Talk to our specialist

Call our specialist to discuss your existing equipment and what you need. We will help you choose a suitable model. Sales and advice: +372 5559 3678.