Ice Machines

Ice is specified three ways: the shape, the daily production figure, and where the ice is stored. Get the first two right and the machine disappears into the background; get them wrong and you are buying bagged ice by Friday.

Cube ice suits spirits and soft drink — slow-melting, clear, minimal dilution. Flake and granular ice suit seafood display, food chilling and healthcare, where the ice has to pack around product rather than sit in a glass. Self-contained units hold their own ice; modular heads sit on a separate bin and scale much further.

Production ratings are quoted at a stated ambient and water temperature. A machine rated 100kg/day in a 21°C test room will make meaningfully less in a hot Australian kitchen in February, so allow headroom rather than buying to your exact average.

For flake at volume see the Hoshizaki FM-1000AKE flake ice maker, and for granular the SKOPE Ice Queen IQ1100 modular maker — modular heads need a bin sized to match.

Every ice machine needs a water supply, a drain and clear airflow around the condenser. Confirm all three before ordering, and treat filtration as part of the purchase.

Not sure this is the right unit? We sell commercial kitchen equipment across every category on this site, and we will tell you if something else suits you better.