Undercounter ice machines are ideal for small establishments that do not use a lot of ice and want an ice maker and bin all in one place. However, there are a few things you need to consider when looking for an undercounter unit. First and foremost you want to check the overall height of the unit and make sure it will actually fit underneath the counter. Standard countertops are 34 inches high. You will notice that some of the units are over that mark. This is because the casters or legs that come standard add an additional six inches to the overall height. One way to get around this is to acquire special two inch casters or remove the legs or casters altogether. You don’t want to place the machine directly on the floor, however, because it still needs air circulation on all sides, and it needs to be uphill from your floor drain. The easiest thing to do would be place it on some small blocks of wood.
Once you have the height figured out, you will need to determine the type of ice you want to make and the 24 hour yield. Cube ice is the most common for beverages. Flake ice is used a lot for cold food displays and therapeutic ice wraps. Octagonal and gourmet ice are used in drinks as well, but they are a little more “fun” than standard cubes. As far as 24 hour yield goes, consider that one person will consume approximately 1.5 pounds of ice in a restaurant setting.