Ice Machines

Steady Ice for Daily Service

Ice machines give you a constant supply without staff stopping to fill trays. You switch them on, let them run and empty the bin when it fills. Bars rely on them during busy hours.

I’ve seen kitchens use them too, especially when they chill food fast or pack items on ice for prep.

The output varies by model. Some machines make small cubes. Others make larger ones that melt slower.

You pick based on what you serve. If you choose the wrong size, you find out quickly when the ice melts too fast in drinks. It’s an easy mistake.

They need space around the vents. If the airflow gets blocked, the output drops. Cleaning takes a bit of time because you work around the bin and the parts inside. Once staff get used to it, it becomes routine.

Where Ice Machines Fit Well

• Bars with steady drink service.
• Cafés that run through ice faster than expected.
• Prep areas that chill food often.

They save time because no one fills trays anymore.

Other Ice Equipment

Ice Flakers →
Better when you need soft ice for displays or prep.

Ice Water Dispensers →
Useful for fast access to ice and cold water together.

Ice Crushers →
For crushed ice during fast service.

Return to Ice Equipment →

Return to Refrigeration →

Frequently Asked Questions

Do machines run out during busy hours?
Only if the bin size is too small for your site.

Are they noisy?
Some are. You stop noticing after a while.

Do cubes melt fast?
Small cubes melt quicker. Larger ones last longer.

How often do they need cleaning?
Enough to stop build-up. Once you set a routine, it’s easy.

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