Commercial Modular Ice Makers

There are a few motivations you might want to consider before upgrading to a modular ice maker. The most obvious one is that if you’re finding the likes of an underbench ice maker isn’t generating enough for the demand you have, and the addition of a compact option like a benchtop ice maker won’t make enough of a difference, a modular system makes sense. Most underbench models max out at around 120 kilos of ice per day, while the modular ice maker units can generate anywhere up to 310 kilos per day, giving you over double.

One of the key benefits of Commercial Modular Ice Makers is that they have the potential to generate hundreds of kilos of ice per day, but you can scale production according to your needs. If it’s the down season, or you’ve changed the menu and still need a high volume but not the maximum output potential, you can adjust accordingly.

For those times where you need as much fresh ice as possible, they give you a continuous flow that can be stored in various locations throughout your establishment, like near the bar area and in the kitchen for example. While smaller models like underbench and countertop models may have some short-term cooling or storage abilities, when it comes to modular models, you’ll need frozen storage space to keep your fresh ice, so make sure you’ve accounted for the volume you’ll be making and consider adding an ice tub or, for portable ice storage, an ice caddy.

This largely comes down to what you’re serving, how much ice you use, and how much you want to keep stored for those rush hours in service. When you have a large hospitality venue with 100 seats or more, serve a lot of chilled drinks, including wine in wine buckets for example, having 200 kilos of ice or more per day is ideal. Modular ice makers can generate more than enough for your needs, ensuring you have a steady supply of ice meaning there’s no risk of compromising presentation or quality when you’re serving drinks or foods over an ice bed. This makes them the ideal solution when you’re running a venue where ice turnover is rapid and continuous.

Modular systems are designed to create your bulk ice, making and then dropping your ice cubes into a stainless steel bin. While the bin is made to keep everything clean and dust free, it isn’t insulated and doesn’t have fan-forced cooling like your freezer does, so you’ll need somewhere to store your ice. Luckily, they’re easy to set up adjacent to ice tubs and ice caddies so it stays frozen, fresh, and easy to separate before it goes into your drinks or on trays for food presentation.

Generally, Commercial Modular Ice Makers will generate the hard, slow-melting kind of ice that’s ideal for putting in chilled drinks like cocktails and soft drinks. Some will also enable you to make nuggets or flakes, though if you’ve found a model you like but it only generates a specific kind of shape, you can also invest in an ice crusher to get a different kind of variety so you can cater to your customers and your menu the way you want.

One of the key factors that reduces major maintenance when you have a modular ice maker instead of an underbench model is the fact that the production head unit is separate from the storage bin. This means that your internal components are often a bit easier to access for cleaning, maintenance and servicing. When you can better access the evaporators, condensers and water lines, routine tasks like descaling, sanitising and filter changes can be done more simply and without having to disassemble as many components. Many modular units also feature removable panels and easy-drain designs, reducing downtime and keeping maintenance straightforward.

As with any appliance that requires water and electricity to operate, you’ll need to account for plumbing and electrical in order to get things operational in a safe and efficient way. You’ll need to consider water supply and any drainage needed, enough space for the unit itself, but also room around it so the condenser can draw adequate airflow while it’s making the ice for you. Make sure that the volume of ice you’re looking to make also has enough space to be kept to avoid wastage - you’ll need ice tubs or dedicated freezer space that matches the volume you’re producing.

Finally, consider the water you’ll be using. Metro areas generally have less mineral-rich water, but if you’re outside of the city, having water filters to clean the water of anything that could calcify and choke up your modular ice maker is a good idea. Even if you’re in a metro area, if you’re looking to make the most premium, crisp-tasting, clearest ice possible, water filtration is recommended.

When it comes to choosing ice machines with high output, nothing is going to beat a modular model in terms of volume and consistency. With large motors, high-turnover, and commercial-grade compressors, you can expect consistent ice production, even under heavy demand during your peak hours. Your ice will continuously fall into the ice bin, giving you a steady supply that’s consistently replenished, avoiding any gaps or poor quality ice when you need it most.

When you opt for one large ice making machine like a modular model, you’ll get the benefits of reduced intervention from staff by removing multiple ice making machines, while also minimising the frequency or need to re-fill or switch to a different machine. With larger storage capacity and faster production cycles, it’s easier for you and your team to maintain service speed and quality throughout peak periods.