Ice Equipment

Ice for Service, Prep and Drinks

Ice equipment covers the machines and tools you use when you need steady ice through the day. Bars, cafés, kitchens. Anywhere you serve cold drinks or use ice for prep.

You choose a machine based on how much you go through in a shift. Some sites run out early until they size the machine properly. It’s common.

The way the ice forms depends on the model. Cubes. Flakes. Crushed. Each type works for different tasks. I’ve seen teams switch types after a week because the original choice didn’t match what they were doing.

It’s easier to get it right once you see the flow of service.

These units need space to breathe. The vents matter. Cleaning the inside takes some care because water builds up in corners if you leave it too long. Most staff get used to the routine quickly.

What You Might Use Ice Equipment For

• Drinks service in bars or cafés.
• Prep work where you chill food fast.
• Filling wells or displays.

If ice runs low, everything slows down. That’s why most places get the sizing right early.

Ice Equipment Categories

Ice Machines →
For steady cube production through the day.

Ice Flakers →
Good for displays and prep areas where soft ice works better.

Ice Water Dispensers →
Used when you need ice and cold water without opening a bin.

Ice Crushers →
For crushed ice on demand during service.

Return to Refrigeration →

Frequently Asked Questions

Does ice equipment need much space?
A bit. You need airflow around it.

Do machines run all day?
Most do. They cycle as the bin fills.

Is the cleaning hard?
Not really. You follow the routine and it stays simple.

Does the type of ice matter?
Yes. Drinks, prep and display all use different textures.

Published by Ascot Wholesale, a supplier to the UK hospitality trade since 1995.