Under Bench Ice Machines

Under Bench Ice Machines are essential for commercial kitchens that demand high-volume ice production without sacrificing valuable floor space. Ideal for restaurants, bars, and cafes, these compact units efficiently deliver clean, ready-to-use ice for food presentation, drinks, and prep stations.

At Atlantic Equipment, we stock a wide range of reliable, energy-efficient under bench ice machines designed to meet the operational demands of Australia’s busiest kitchens.

More About Under Bench Ice Machine

Under bench ice machines are compact commercial ice makers designed to fit neatly beneath countertops, making them ideal for high-output environments with tight space constraints. These machines are typically connected directly to a water line and drain, producing anywhere from 25kg to 150kg of ice per day, depending on the model.

Types of Under Bench Ice Machines

There are two main types commonly used in commercial kitchens:

  • Cubed Ice Machines: Ideal for bars and beverage uses. Produces slow-melting ice cubes for cocktails and drink presentation.
  • Flake or Nugget Ice Machines: Suited for presentation in seafood, deli and healthcare applications where soft and moldable ice is preferred.

Installation Requirements

Most under bench ice machines require:

  • Dedicated water inlet and drainage access.
  • Ventilation space at front or sides (depending on air or water cooled models).
  • Power supply—typically single-phase, 10 to 15 amp, although high-capacity machines may require 3-phase power.

Maintenance Tips

  • Descale the evaporator coils every 1-3 months (depending on water hardness).
  • Clean the ice bin and interior with food-safe sanitizer weekly.
  • Replace water filters every 6 months to ensure water purity.

Choosing Capacity

Consider how many kilograms of ice your venue uses per day during peak service. A small café may require only 25-40kg/day, while a bustling restaurant could need 70-100kg/day or higher. Also factor in ice storage bin capacity (usually 10-50kg) for rush periods.

Why Choose an Under Bench Ice Machine?

Compared to upright or modular ice machines, under bench units save space, allow faster access to ice, and integrate cleanly into kitchen or bar layouts. They're often quieter and more energy-efficient for daily operations, offering a low-cost investment with high returns in speed and food safety compliance.

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Under Bench Ice Machines FAQs

What is the difference between cubed and flake under bench ice machines?

Cubed under bench ice machines produce solid, slow-melting cubes ideal for drinks and general use, while flake machines generate soft, moldable ice better suited for displaying seafood, salads, or in healthcare applications. Your choice depends on usage: cubes for beverage service, flakes for food presentation or medical use.

What are the installation requirements for an under bench ice machine?

Under bench ice machines require a dedicated cold water inlet, a gravity or pump-assisted drain line, and sufficient ventilation space. Most models run on 240V single-phase power, but higher output machines may require 3-phase. Ensure the unit has a clear airflow if it's air-cooled or proper water access if water-cooled.

How often should I clean and service an under bench ice machine?

Clean the ice bin and internal food-contact surfaces weekly, descale the evaporator coils every 1-3 months based on water quality, and replace water filters bi-annually. Scheduling a professional deep clean every 6 to 12 months ensures hygienic operation and prevents mineral build-up that can shorten the machine’s lifespan.

What ice production capacity do I need for a small commercial kitchen?

For a small café, bar, or takeaway shop, an under bench ice machine producing 30–50kg of ice per day is typically sufficient. Choose a model with a matching storage bin (usually 10–25kg) to handle peak demand periods without running out of ice.

Why choose an under bench ice machine over a standalone unit?

Under bench ice machines save valuable floor space, provide easier direct access to ice during service, and integrate seamlessly into bench lines for fast-paced kitchens. They're ideal for businesses with limited space, offering quieter operation and lower energy consumption compared to bulkier, freestanding systems.