How do I choose the right size machine?
Choose the style of ice you would like to use.
List out all areas where ice may be used (beverages, food displays, etc.)
Consider temperatures and ventilation which may affect ice production
Determine peak period ice needs (higher table turns, banquets, catering, etc)
Calculate your ice production needs using the chart below.
For new businesses, consider adding 10-20% to your estimate to allow for growth.
It’s easy to underestimate the ice demand of a new or growing business.
For replacement ice machines, consider whether or not the existing ice machine
kept up with demand. If not, try to evaluate how much ice was lacking and add
this amount to the capacity of your existing machine.
Ice Machine Usage Charts
| FOOD SERVICE |
Approximate Daily Usage |
| Restaurant |
1.5 lbs. |
per person |
| Cocktail |
3 lbs. |
per person / seat |
| Salad Bar |
40 lbs. |
per cubic foot |
| Quick Service |
5 oz. |
per 7-10 oz. drink |
| 8 oz. |
per 12-16 oz. drink |
| 12 oz. |
per 18-24 oz. drink |
| LODGING |
Approximate Daily Usage |
| Guest Ice |
5 lbs. |
per room |
| Restaurant |
1.5 lbs. |
per person |
| Cocktail |
3 lbs. |
per person / seat |
| Catering |
1 lbs. |
per person |
| HEALTHCARE |
Approximate Daily Usage |
| Patient Ice |
10 lbs. |
per bed |
| Cafeteria |
1 lb. |
per person |
| CONVENIENCE |
Approximate Daily Usage |
| Beverage |
6 oz. |
per 12 oz. drink |
| |
10 oz. |
per 20 oz. drink |
| |
16 oz. |
per 32 oz. drink |
| Packaged Ice |
Multiply weight per bag by
number of bags sold per day |
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