Commercial Ice Maker

Cube ice for cocktails, flake ice for seafood displays, bullet ice for general drinks, and spray ice for specialty cooling.

Self-contained units fit under counters for 50–150kg/day. Modular heads with bins scale up to 500kg/day for hotels and large venues.

Estimate daily demand by covers: cafés need ~50–100kg/day, restaurants 100–200kg/day, hotels & bars often 300kg+.

Pair machines with insulated ice bins to keep stock clean, cold, and ready for service without waste.

Modern compressors and insulated housings reduce power use and run quieter for front-of-house placement.

Cube ice suits cocktails, flake ice is best for food displays, and bullet ice works well for everyday beverage service.

Small cafés: 50–100kg/day. Busy restaurants: 100–200kg/day. Hotels, clubs or buffets: 300–500kg/day capacity.

Yes—filters extend machine life, improve ice clarity, and reduce limescale build-up.

Self-contained = compact all-in-one unit. Modular = separate head + bin for larger capacity and flexibility.

From $20+GST, depending on ice type, production capacity, and brand.