Commercial Ice Machines

Modular ice makers are ice-producing heads that sit on top of a separate storage bin, letting operators match ice production to storage capacity based on daily demand. They put out cube, nugget, or flake ice depending on the model. These units come in 22, 30, and 48 inch widths with daily output from 300 to over 2,000 pounds. They’re used in restaurants, hotels, bars, catering operations, and any high-volume location that needs steady ice production.

Undercounter ice makers combine an ice-producing head and a storage bin into a single cabinet that fits under a counter or bar. This gives operators ice on demand without dedicating floor space to a separate bin. These units come in 15 to 30 inch widths, with daily output from 50 to 350 pounds, in cube, nugget, or flake ice. They’re used in bars, coffee shops, small kitchens, offices, and any location that needs ice close to the point of service.

Modular ice maker bins are the insulated storage cabinets that pair with modular ice heads, holding produced ice at temperature until it’s scooped or dispensed. The bin capacity determines how much ice is available on demand between production cycles. These bins come in 22, 30, 48, and 60 inch widths, with storage from 200 to over 1,200 pounds, and insulated doors on the front. They’re used in restaurants, hotels, bars, banquet operations, and any high-volume kitchen.

Water filtration systems for ice machines remove sediment, chlorine, and mineral scale from the water supply before it enters the ice head. This protects the equipment from scale buildup, extends its service life, and produces clearer, better-tasting ice. These systems come as single or multi-cartridge setups sized to the machine’s output, with pressure gauges and flush valves for maintenance. They’re required for most warranty coverage and used with every commercial ice machine.

Ice and water dispensers combine an ice storage bin with a chilled water tap, giving guests self-serve access to both from a single unit. Some models produce their own ice, while others pair with a modular head above. These dispensers come in countertop and floor-standing formats, with lever or push-button controls, and daily output from 100 to over 500 pounds of ice. They’re used in hotels, hospitals, schools, cafeterias, and self-serve beverage stations.

Hotel ice dispensers are floor-standing units placed in guest corridors so travelers can fill their own ice buckets without staff assistance. The dispensing mechanism reduces contamination compared to an open bin. These units come with daily output from 200 to over 700 pounds, hands-free lever or push-button dispensing, and lockable panels for maintenance access. They’re used in hotels, motels, resorts, extended-stay properties, and dormitories.