Modular Nugget Ice Machines

Ice production capacity requirements is determined by pounds per person or ounces per drink. The general rule for sit down restaurants is to estimate two pounds of ice per customer per day. Convenience stores or quick service restaurants that have different drink sizes, 12, 20 or 32 ounce cups for example, will want to figure about half of the cup will be filled with ice. So, for each 12 ounce cup sold, it will need six ounces of ice. Estimate the number each cup size you will sell in a day and multiply that number by half of the cup capacity. 

The condenser on modular units are cooled by either air or water. For air-cooled machines, a fan blows over the condenser to keep it cool. With water-cooled models, there is a separate water line that runs along the condenser. The cool water absorbs the heat from the condenser; the water is then sent down the drain. Water-cooled machines are only recommended for regions without water restrictions or water shortages.