Ice makers take water, whether from a plumbed-in inlet or an internal reservoir and pump it over a freezing grid. This captures the water and turns it into ice cubes. Depending on the model you have, you can choose the size and shape of ice you get, including the choice of cubes, chips, flakes and bullets. Once they’re formed, they’re dropped into an ice bin, ready for you to use. 

Whether or not your commercial ice maker needs a drain will depend on the model’s specifications and design. Generally speaking, countertop ice makers won’t need a drain if they’re fully self-contained, turning water from a reservoir into ice. 

Larger models that make 20 kilograms or more of ice every 24-hour period will need both a water inlet and a drainage connection. Before you purchase a commercial ice maker, it’s worth considering the size you can accommodate and also whether you have the suitable facilities to plumb it into your kitchen. 

Yes, you can get all the additional equipment and accessories you need for your ice maker at Restaurant Equipment Online. For large ice machine models, you can get ice bins to accommodate all the ice they make. To ensure the best quality ice, you can also get water filtration systems. 

As with many modern kitchen appliances, ice makers have become incredibly energy efficient in recent years. They often include additional functionality such as automatic shutoff and timers that enable you to control when it switches on, creating ice only when you need it. 

Brands like Hoshizaki offer especially energy-efficient compact models, using less power to create more ice. If you’re looking for a countertop model, there are options that use as little as 2.9amps while running and can create 40 kilos of ice or more in 24 hours. 

Choosing energy-efficient models not only saves you money in the long run but also reduces your business's environmental impact. 

Choosing the best commercial ice machine for your establishment depends on a few factors. The first thing you’ll need to consider is the kind of space you have available and whether you have the ability to add the relevant plumbing. We recommend measuring up your space and ensuring you factor in adequate space around the ice machine itself. 

The next thing to do is calculate the total volume of ice you’ll need on a daily basis. Smaller countertop models can generate 10 to 20 kilos of ice a day, under-bench options will be able to give you 20 to 2000 kilos a day while large modular options can create anywhere between 80 and 6000 kilos of ice a day. Modular ice makers will also need to be accompanied by an ice tub that sits separately from the ice maker itself. 

If space is limited, or you don’t have a high volume requirement, countertop ice machines may be more than enough. For additional storage, you may also want to consider ice caddies. You’ll also want to decide if you want additional features like automatic shutdown and different varieties of ice. If you’re unsure which model will fit best in your kitchen and need a personal recommendation, you can contact our support team for a personal recommendation. 

Each commercial ice maker's time needed to produce its first batch of ice will vary. Some models may take as little as 15 minutes, while others will take an hour or more. The answer also depends on the quantity of ice you need, with most ice makers continuously creating ice throughout several cycles. 

Some ice makers have self-sanitisation settings, helping to streamline your cleaning process. However, you should check your ice tubs each day to ensure cleanliness and clean them regularly. 

Along with regularly cleaning your ice maker, you will also need to periodically replace the water filters and get the machine itself serviced occasionally. It’s also worth noting that filtered water will help keep the interior mechanics of your ice machine cleaner for longer as well as give you clearer-looking and better tasting ice. 

There are three key types of commercial ice makers: benchtop, under-counter and modular ice makers. 

Benchtop ice makers are the most compact option and are ideal for kitchens with less need for high volumes of ice. They’re also more portable and are often fully self-contained, meaning they don’t need extra plumbing setup, which can be a benefit for many kitchens. Under-counter ice makers are also space efficient, offering more output than countertop models and can come in either plumbed-in or self-contained. Modular ice makers are the largest options and the ideal choice for kitchens with ample space and high-volume ice requirements.

If your ice maker is in a more public area, you may want to look for a model with noise-reducing features or place it in a less high-traffic area that won’t disturb patrons. Alternatively, for kitchen use, you may instead want to opt for a smaller model or one that has timer settings so you can control and reduce the noise levels during business hours. 

Exclusively using filtered water in your ice machine will not only give you better-tasting, higher-quality ice, but it can also extend the lifespan of your ice maker for up to 10 years. This is especially true for non-metro areas or zones with hard, mineral-rich water that can cause limescale build-up within your ice maker. 

You have plenty of options when it comes to water filtration. We recommend the options from Follett. For a personal recommendation, please contact our team.