Ice Maker and Ice Machine sizing guide: Every organization is different and requires special considerations when sizing ice-making equipment.

There are many types or ice machines in this article we will cover the most widely used ice machines and ice makers. There are three basic types of ice available, Cube, Flaked (Crushed) & Nugget ice. The most commonly used ice will be your standard cubed ice that is used in restaurants, hotels & hospitals. There are three basic types of ice machines you Under counter Ice machines. Countertop Ice Machines, Modular Ice Machines,

Under Counter Ice Machines: The under counter ice machines are mainly used for under bar installations, small restaurants and food service applications. These ice machines come in a variety of sizes and usually will have a small storage capacity unlike the modular units that enable you to store large amounts of ice.

Countertop Ice Machines: The counter top ice machines are usually used for hospitals and walk up counters were customers and employees will go to retrieve ice and water. These types of ice machines are usually engineered with a built in ice and water dispenser.

Modular Ice Machines: The module ice machines are your most common and widely utilized design. These ice machines will enable you to design a custom ice solution depending on the amount of ice required to be produced and stored in a given 24 hour period. The modular ice machines utilized two components the head unit and ice bin. The head units are available from a wide variety of manufactures and can produce from a little as 300lbs of ice per 24 hour period to as much as 2400lbs of ice. The modular units can be fitted with a number of ice bins raging form 200lb storage capacity to as much as 2000lbs of ice storage. The modular systems are usually found in hotels, restaurants, banquet halls, cafeterias, schools, construction sites, colleges, bars and night clubs.

Ice Machine Cooling Methods

Ice machines come in a variety of cooling methods water-cooled, air cooled, and remote air-cooled unit. The most common of them will the air-cooled ice machines because it keeps water consumption to a minimum compared to a water-cooled unit that would consume more water. Depending on your local regulations and water consumption limitations is why most owners opt for the air-cooled unit.

Typical Restaurant and Food Service Requirement Guide:

Restaurants 1.7 lb (0.8 kg) per customer or 5.0 lb (2.3 kg) Per seat.

Cocktail Lounge 3 lb (1.4 kg) per person.

Salad Bar Add 35 lb (15.9 kg) per cubic foot of display. Multiply by 2 or 3 depending on estimated refills required.

Fast Food 0.9 lb (0.4 kg) per customer or 7.4 lb per seat. Use 2 oz. per 8-10 oz. drink; 4 oz. per 12 to 16 oz. drink.

CONVENIENCE STORES / CUSTOMER SELF-SERVICE 4 oz. per 12 oz. drink; 7 oz. per 20 oz. drink; 10 oz. per 32 oz. drink. Cold plate 'Äì add 50% more.

HEALTH CARE REQUIREMENTS 7 lb (3.2 kg) per patient bed. Use 2 lb (0.9 kg) per employee.

LODGING & HOTELS 3 lb (1.4 kg) per guest room. Plan on substantially more if guests are allowed to ice chests.

For new locations, use the guidelines below.

You may want to add 10-20% for growth or add for unusual types of volume requirements (Ex: icing down drink barrels, bagging ice for resale). For a replacement unit, be sure to ask if the existing unit met the operator' needs. If not, add the amount of ice being purchased to the capacity of the existing unit to determine necessary production for the new unit.