Ice Machines

Keep your commercial kitchen fully stocked with clean, reliable ice using our range of commercial ice machines. From high-volume cube ice makers to compact undercounter units, we supply equipment trusted by chefs, bartenders, and kitchen managers across the hospitality industry. Whether you operate a high-end cocktail bar or a busy QSR, Atlantic Equipment’s ice machines deliver consistent performance in demanding environments.

Countertop Ice Machines

Countertop Ice Machines

 Under Bench Ice Machines

Under Bench Ice Machines

 Modular Ice Machines

Modular Ice Machines

 Ice Maker Heads

Ice Maker Heads

 Ice Shapes

Ice Shapes

 Dispensing & Care

Dispensing & Care

 Ice Machine Accessories

Ice Machine Accessories

 Water Filters

Water Filters

More About Ice Machines

When selecting a commercial ice machine, it’s essential to match the unit to your kitchen’s ice usage, infrastructure, and layout. Ice machines are typically categorized by shape output (cube, flake, nugget) and production capacity (kg/24hr). For example, cube ice machines are ideal for drinks service due to their slow melt rate, while flake ice is excellent for food display or healthcare settings.

Types of Commercial Ice Machines

  • Modular Ice Machines: High-volume ice heads designed to sit on top of separate ice bins or dispensers. Popular in large foodservice operations.
  • Undercounter Ice Machines: Compact and space-saving, these combine ice production and storage, perfect for bars, cafes, and smaller kitchens.
  • Countertop Ice Dispensers: Often found in self-service or front-of-house setups, dispensing nugget or cubelet ice on demand.

Key Buying Considerations

  • Daily Production Rate: Measured in kg/24 hours. Ensure you're buying a unit that meets your peak-hour demand, not just daily average.
  • Storage Capacity: Many machines come with built-in bins, but high usage setups may need a remote bin system.
  • Water and Power Supply: Confirm you have access to the appropriate water inlet, drainage, and electric current (Single vs 3-phase).
  • Ambient Temperature: Machine efficiency can drop in hot environments. Air-cooled models need ample ventilation, while water-cooled types are more consistent but consume more water.

Regular Maintenance

Routine descaling, sanitizing, and air filter replacement are critical to ensure ice remains food-safe and machines run at optimal efficiency. Consider models with self-cleaning cycles for ease of operation.

Common Applications

  • Quick Service Restaurants (QSRs)
  • Hotels and Resorts
  • Bars, Nightclubs, and Cafes
  • Hospitals and Food Delivery Services

Reach out to the Atlantic Equipment team for tailored recommendations—our commercial experts help you choose the best ice solution based on your floorplan, power access, and peak-hour beverage traffic.

WE’RE HERE TO ANSWER

Ice Machines FAQs

What is the difference between cube, flake, and nugget ice machines?

Cube ice machines produce solid, slow-melting cubes ideal for drink presentation and dilution control. Flake ice machines create soft, moldable ice commonly used in seafood displays and healthcare cooling. Nugget ice machines produce chewable, compressed ice that absorbs flavor and is popular in self-service drink stations and healthcare settings. Each type serves a specific use case depending on your kitchen or service environment.

What are the installation requirements for a commercial ice machine?

Commercial ice machines require a dedicated cold water supply, a proper drainage line, and access to a compatible electrical outlet (typically 240V single-phase or 3-phase depending on capacity). Air-cooled models need significant ventilation clearance, while water-cooled machines may demand higher water usage. Also, direct floor drain access is ideal to handle overflow and cleaning cycles. Space for ice storage bins or undercounter fitting should be considered during planning.

How often should a commercial ice machine be cleaned and serviced?

Manufacturers typically recommend cleaning and sanitizing commercial ice machines every 1 to 6 months, depending on usage and water quality. Critical components to clean include the evaporator plate, water distribution tubes, condenser coils, and ice bin. Regular descaling prevents calcium buildup, and replacing air filters ensures optimal airflow in air-cooled models. Some units also feature built-in self-cleaning cycles that simplify routine maintenance.

How much ice should a commercial kitchen produce per day?

As a rule of thumb, high-volume kitchens or bars should plan for 500g to 1kg of ice per seat, per day. Quick service restaurants typically require 90–150 kg/day, while large hotels or hospitals might need 500+ kg/day. Choose a machine with around 20% more output than your average use to account for peak periods, storage depletion, and staff use. Also consider bin capacity to avoid overflow or understorage issues.

Why invest in a dedicated commercial ice machine instead of using freezer trays or domestic units?

Commercial ice machines provide rapid ice production with consistent shape, clarity, and hygiene—qualities freezer trays or domestic models cannot guarantee. They offer faster recovery times, programmable output, and compliance with food safety regulations. For businesses, the ROI comes from lower labour, cleaner service aesthetics, and the ability to meet peak customer demand without ice shortages or quality concerns.