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Commercial Beverage Equipment
Blizzard SN-80P Under Bench Ice Maker Air Cooled | 36KG / 24 Hr
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Commercial Beverage Equipment
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EXTRA11Buying Guide: Commercial Ice Makers
Ice types & uses
Cube ice for cocktails, flake ice for seafood displays, bullet ice for general drinks, and spray ice for specialty cooling.
Self-contained vs modular
Self-contained units fit under counters for 50–150kg/day. Modular heads with bins scale up to 500kg/day for hotels and large venues.
Capacity planning
Estimate daily demand by covers: cafés need ~50–100kg/day, restaurants 100–200kg/day, hotels & bars often 300kg+.
Storage & hygiene
Pair machines with insulated ice bins to keep stock clean, cold, and ready for service without waste.
Energy efficiency & noise
Modern compressors and insulated housings reduce power use and run quieter for front-of-house placement.
FAQ
Which ice type should I choose?
Cube ice suits cocktails, flake ice is best for food displays, and bullet ice works well for everyday beverage service.
How much ice output do I need per day?
Small cafés: 50–100kg/day. Busy restaurants: 100–200kg/day. Hotels, clubs or buffets: 300–500kg/day capacity.
Do I need a water filter for my ice machine?
Yes—filters extend machine life, improve ice clarity, and reduce limescale build-up.
What’s the difference between self-contained and modular ice makers?
Self-contained = compact all-in-one unit. Modular = separate head + bin for larger capacity and flexibility.
What’s the starting price?
From $20+GST, depending on ice type, production capacity, and brand.
Browse all Commercial Ice Makers or call 1300 001 336 for expert recommendations.