Small undercounter machines are ideal for businesses that do not need more than 300 pounds of ice in a 24 hour period. Operations that need a more ice, up to 1,000 pounds, will want to look at a modular unit. In these the maker and bin are separate, but more space is required. Foodservice establishments that need more than 1,000 pounds of ice a day will need a machine with remote condenser. For these models, the cooling unit is located outside the building, while the actual ice maker and bin are inside.
It is important to take the surrounding environment into account when choosing a place for your machine. Undercounter and modular makers have the condensers built right into the unit, so any hot air produced will be expelled into the surrounding room. If the building does not have adequate air conditioning, the area can become very uncomfortable for customers and workers during the summer months. If the ambient air temperature reaches above 90° Fahrenheit, the machine’s performance will suffer as well. Remote condenser units forego the necessity of adequate indoor cooling, because the hot air is expelled outdoors.