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When you run a restaurant, dependable ice production is not optional. You need machines that can keep up with peak service, produce clean, consistent cubes, and require manageable maintenance so the kitchen and bar teams stay focused on guests. This guide shortlists the top ice makers for restaurants that excel at capacity, durability, and ease of service. Below we cover machines suited to different volumes and back-of-house setups, and explain the practical criteria used to evaluate them so you can match a unit to your daily demands.
Top Picks at a Glance
| Best Overall The best all-around choice for most situations | EUHOMY Commercial Ice Maker |  |
| Best Quality Built to a higher standard if you want something more solid | Mojgar Commercial Ice Maker 760lb |  |
| Best Value The sweet spot between price and what you get | Mojgar Commercial Ice Maker CIM-360F |  |
| Best Budget The cheapest option that still gets the job done reliably | Erivess Commercial Ice Maker HA407S-ES |  |
| Top Rated A top-rated pick with lots of positive feedback | Mojgar Commercial Ice Maker 700lb |  |
| Most Popular A crowd favorite that many people choose with confidence | EUHOMY IM-02 Commercial Ice Maker |  |
| Best Seller A high-volume bestseller chosen again and again | VEVOR Commercial Ice Maker SSX100 |  |
EUHOMY Commercial Ice Maker
| Ice Production per Day | 100 pounds |
|---|---|
| Capacity | 120 pounds |
| Ice basket capacity | 33 lbs |
| Wattage | 253 watts |
| Voltage | 110 volts |
This EUHOMY under-counter ice maker is designed for small restaurants, bars, and cafes that need a steady supply of clear cube ice. It makes up to 120 pounds of ice per day and stores about 33 pounds in the built-in bin, with adjustable cube thickness so you can tailor ice for cocktails or soft drinks. The unit uses a copper compressor and stainless steel exterior for durability and includes an LCD control panel with a 24-hour timer and a one-touch self-clean cycle to simplify operation. Insulation and a viewing window help keep ice solid and let staff check levels without opening the lid. It requires a water supply and gravity drain and needs routine cleaning and daily draining per the instructions, so plan for basic maintenance. ETL certification and a replaceable water filter add safety and better-tasting ice, though installation needs access to a drain and upright setup time before use. For busy small commercial kitchens this offers reliable, compact production without industrial scale complexity.
Best for: Operators seeking a compact, reliable under-counter ice maker that delivers consistent cube ice for a small restaurant, bar, or cafe and who value adjustable ice size and simple controls.
Less Ideal for: Large restaurants or venues with very high peak ice demand should choose a higher-capacity, industrial-grade machine with greater storage and production.
- Produces up to 120 lbs of cube ice per day, suitable for steady small-restaurant demand
- Built-in 33 lb storage bin keeps a ready supply on hand
- Durable components with copper compressor and stainless steel body
- LCD control panel with adjustable ice thickness, 24-hour timer, and one-touch self-clean
- Includes upgraded water filter and ETL commercial certification for safety
- Requires gravity drain and daily draining which adds installation and maintenance needs
- Not sized for high-volume operations that need hundreds of pounds per day
Verdict: A compact under-counter commercial ice maker that reliably delivers restaurant-grade cube ice with user-friendly controls and built-in filtration.
Mojgar Commercial Ice Maker 760lb
| Ice Production per Day | 760 pounds |
|---|---|
| Capacity | 650 pounds |
| Voltage | 110 volts |
| Refrigerant | R290a |
This Mojgar commercial ice machine is built for high-volume foodservice: it produces up to 760 pounds of ice per 24 hours and deposits it into a 650-pound insulated stainless steel bin. Operation is managed from an LCD control panel with 24-hour programmable timing, 30 adjustable ice-thickness settings, full-bin and low-water alerts, and a one-touch self-clean cycle that simplifies daily maintenance. The integrated external PP cotton filter helps reduce sediment intake while the R290a refrigerant and heavy-duty stainless cabinet are aimed at durable, continuous operation. Practical benefits include flexible cube sizes for cocktails or display, a large bin that keeps ice available during short power interruptions, and automated alerts that reduce staffing oversight. Important limitations are the machine's large footprint and commercial electrical/plumbing requirements, which mean it suits back-of-house installation rather than countertop or small-kitchen use, and the unit will need professional install and periodic service to maintain peak output.
Best for: Operators running moderate to high-volume foodservice outlets who need consistent daily ice production and flexible cube sizes with low day-to-day maintenance overhead.
Less Ideal for: Small cafes, mobile vendors, or home users with limited floor space or without access to commercial electrical and water connections should consider smaller or portable ice machines instead.
- Very high production rate suitable for busy restaurants and bars
- Large 650 lb insulated storage bin keeps a ready supply of ice
- 30 ice-thickness settings let you tailor cube size for cocktails or display
- LCD controls with programmable timer and alerts simplify operation and monitoring
- Automatic self-cleaning and external filtration reduce routine maintenance effort
- Requires commercial installation space and appropriate electrical/plumbing hookups
- Not suitable for small kitchens or countertop placement due to size and capacity
Verdict: A workhorse commercial ice maker that delivers restaurant-grade output and flexible cube control for operators who prioritize high, reliable ice production.
Mojgar Commercial Ice Maker CIM-360F
| Ice Production per Day | 100 pounds |
|---|---|
| Capacity | 33 pounds |
| Wattage | 290 watts |
| Voltage | 110 volts |
| Refrigerant | R290a |
The Mojgar CIM-360F is an under-counter commercial-style ice maker designed for steady, high-volume ice production in small restaurants, bars, or catering setups. It makes up to 100 lb of ice per day (real-world output can drop to 50–75 lb in hotter conditions) and holds about 33 lb in the insulated but non-refrigerated bin, so routine transfer to a freezer is recommended for long-term storage. Installation is straightforward for facilities with a 1/2" male threaded water feed and a gravity floor drain, and front ventilation lets it fit under standard counters. Notable features include adjustable ice thickness, one-touch self-clean cycles to reduce maintenance, and an R290 compressor that improves energy efficiency. The stainless steel construction and food-grade internals support continuous use in commercial environments, though the unit requires a gravity drain or an added condensate pump if a floor drain is not available. Noise is reported similar to a dishwasher with occasional drops of ice into the bin, which is typical for frequent cycles.
Best for: Operators who need a compact, energy-efficient under-counter ice maker to supply steady ice for small restaurants, bars, or catering stations and value durability and easy maintenance.
Less Ideal for: Large high-volume restaurants that need continuous, peak-output ice production or sites without a suitable floor drain and unwilling to install a condensate pump.
- High daily production up to 100 lb to cover busy shifts or events
- Stainless steel exterior and food-grade interior components for durability and hygiene
- Front ventilation and under-counter dimensions for built-in or freestanding placement
- Adjustable ice thickness and one-touch self-cleaning for operational flexibility and easier maintenance
- R290 compressor for improved energy efficiency compared with older refrigerants
- Storage bin is insulated but not refrigerated so ice will slowly melt if left long term
- Requires a gravity drain or separate condensate pump which may need plumbing work
- Production drops in hotter ambient conditions, reducing output from the ideal 100 lb/day
Verdict: A compact, energy-conscious under-counter ice maker that reliably supplies up to 100 lb/day for small restaurant or bar stations while emphasizing durability and low-maintenance operation.
Erivess Commercial Ice Maker HA407S-ES
| Ice Production per Day | 100 pounds |
|---|---|
| Capacity | 20 pounds |
| Wattage | 280 watts |
| Voltage | 110 volts |
| Refrigerant | R290a |
The Erivess HA407S-ES is a compact commercial countertop ice maker designed to deliver steady cube ice for light-to-moderate restaurant or bar use. It cycles in about 11 minutes to produce 36 cubes and is rated for roughly 100 pounds of ice per 24 hours, feeding a 20 pound insulated storage bin so you have ready ice on hand between batches. The stainless steel cabinet and R290a refrigerant give a durable, professional appearance while the LCD controls let you change ice size and run the automatic cleaning function for easier maintenance. At 280 watts and 110 volts it runs on a standard circuit and includes inlet and outlet hoses plus an ice scoop for installation. Trade-offs are its modest 20 lb bin, which means frequent use venues will need a plan to transfer or supplement stored ice, and the compact footprint limits total daily throughput compared with larger undercounter systems. For restaurants and bars that want a budget-friendly, space-saving unit that still produces commercial-volume ice, this model is a practical option.
Best for: Restaurant or bar operators on a tight budget who need a compact, reliable countertop machine to supply routine ice needs without installing a full undercounter system.
Less Ideal for: High-volume kitchens or busy venues that need continuous large-capacity storage or multiple hundred-pound daily output should choose a larger undercounter or modular commercial ice system.
- Produces up to 100 lb of cube ice per 24 hours suitable for steady service shifts
- Stainless steel exterior resists corrosion and is easy to wipe down
- LCD controls and selectable ice size simplify operation
- Automatic cleaning function reduces routine maintenance
- Includes inlet/outlet hoses and an ice scoop for straightforward setup
- 20 lb storage bin fills quickly under heavy service requiring frequent transfer or backup storage
Verdict: A budget-friendly, space-saving commercial ice maker that gives restaurants dependable 100 lb/day cube production without the footprint or cost of larger undercounter units.
Mojgar Commercial Ice Maker 700lb
| Ice Production per Day | 700 pounds |
|---|---|
| Capacity | 500 pounds |
| Voltage | 110 volts |
| Refrigerant | R290a |
This Mojgar commercial ice maker is built for continuous use in restaurants, bars, and cafes that need large daily ice output. It uses a high-performance compressor and R290a refrigerant to produce up to 700 pounds of ice in 24 hours and can make a batch in roughly 10–15 minutes with adjustable ice thickness. The unit pairs the ice machine with a 500-pound storage bin and a touchscreen LCD control that supports scheduled production, automatic cleaning, and full-bin alerts to prevent overflow. Construction is heavy-duty stainless steel with thermal insulation to keep ice from melting for hours, and water-contact parts use food-grade materials with a PP cotton filter for clearer ice. Practical limitations include the machine size and separate two-box delivery of the bin, which require professional installation and floor space planning, and the product lists an unusually low wattage figure that should be verified against electrical requirements before purchase. For high-volume foodservice operations this unit focuses on dependable output and hygiene features rather than compact footprint or plug-and-play convenience.
Best for: Restaurants, bars, and busy foodservice operators who prioritize consistent, high daily ice output and hygienic, service-ready equipment.
Less Ideal for: Small cafes, offices, or businesses with limited floor space or without access to commercial electrical and plumbing hookups should consider smaller or countertop ice machines.
- High production rate up to 700 pounds of ice per 24 hours suitable for busy commercial settings
- Heavy-duty stainless steel construction with thermal insulation to reduce melt and protect ice quality
- ETL listed for commercial use and food-grade water-contact components for hygiene
- Intelligent LCD control with scheduled production, automatic cleaning, and full-bin alerts
- Includes PP cotton filter and high-quality water line to reduce impurities and odors
- Large physical footprint and separate shipping of the storage bin require planning and likely professional installation
- Electrical specification listed (1 watts) appears incorrect and should be confirmed before installation
Verdict: Choose this unit if you need a heavy-duty, ETL-listed ice machine that reliably produces large volumes of restaurant-quality ice every day.
EUHOMY IM-02 Commercial Ice Maker
| Ice Production per Day | 100 pounds |
|---|---|
| Capacity | 33 pounds |
| Wattage | 198 watts |
| Voltage | 115 volts |
| Refrigerant | R290a |
The EUHOMY IM-02 is a compact under-counter commercial ice machine built for steady restaurant or bar use. It makes up to 100 lb of cube ice in 24 hours, forming about 45 cubes per 11–15 minute cycle and depositing them into a 33 lb built-in bin, which keeps a ready supply during service. The unit is ETL certified for commercial use and uses an LCD control panel to monitor ambient temperature, adjust ice thickness, and run an automatic cleaning cycle—useful for maintaining hygiene in a busy kitchen. Its stainless-steel cabinet and R290a refrigerant support durability and efficient cooling, and the manufacturer highlights a relatively quiet compressor and energy-saving operation. Installation requires a gravity drain connection and 24 hours upright before first use, so plan plumbing and placement accordingly. This model is best when you need reliable cube production in a small footprint, but it does require proper drainage and a brief setup routine before first batch use.
Best for: Restaurants, bars, and small commercial kitchens that need a compact, certified under-counter ice maker with steady cube production and easy-to-use controls.
Less Ideal for: Operations without access to a floor gravity drain or those needing a much larger storage capacity for very high-volume events should consider larger or different drain-configured units.
- High daily ice output suitable for restaurant shift use (100 lb/24h).
- Built-in 33 lb storage bin keeps a reserve of ice on hand.
- ETL certified for commercial use, meeting safety standards for foodservice environments.
- LCD panel with adjustable ice thickness and automatic cleaning simplifies operation and maintenance.
- Requires a gravity drain (no pump included), limiting placement options without proper plumbing.
- Needs to sit upright 24 hours before first use and a couple of initial self-clean cycles before serving ice.
Verdict: A compact, ETL-certified under-counter ice maker that delivers restaurant-grade cube output and simple controls for reliable service use.
VEVOR Commercial Ice Maker SSX100
| Ice Production per Day | 130 pounds |
|---|---|
| Capacity | 130 pounds |
| Wattage | 258 watts |
| Voltage | 110 volts |
This VEVOR SSX100 is a compact commercial ice maker aimed at small restaurants, bars, and cafés that need steady daily ice production. It makes roughly 50 square cubes every 8–10 minutes and can produce up to 130 pounds in 24 hours, while an internal bin holds roughly 16–30 pounds so you can stage ice for service peaks. The stainless-steel body, insulation and LED control panel let you monitor ambient temperature, adjust ice thickness, set a timer, and run a one-touch self-clean cycle, and it includes inlet and drain hoses for automatic fill and drain. Practical benefits include fast cube cycles for high-volume drink prep, adjustable cube thickness for different uses, and a compact footprint that can sit freestanding or be installed under a counter. Important limitations are the relatively small built-in storage compared with output—so you will need to move produced ice to a separate bin during busy shifts—and the unit's 110V power and 258W draw, which require compatible circuits and may limit placement in some kitchens.
Best for: Restaurants, bars, and small foodservice operators who want a compact, reliable countertop or under-counter ice maker that delivers steady daily production and easy controls without complex installation.
Less Ideal for: High-volume kitchens that need large onsite ice storage or centralized ice systems should choose a larger production model or standalone ice bin instead.
- High daily output rated at 130 lb/day suitable for small commercial operations
- Fast cycle time producing about 50 cubes every 8–10 minutes
- LED control panel with adjustable ice thickness, timer and one-touch self-cleaning
- Stainless-steel exterior and integrated insulation help reduce heat transfer and improve durability
- Includes inlet and drain hoses for automatic fill and drain setup
- Internal storage (16–30 lb range) is small relative to 130 lb/day output requiring external holding during service peaks
- Requires a 110V circuit and 258W power draw which may restrict placement in some back-of-house areas
Verdict: A compact, easy-to-control stainless-steel unit that reliably produces 130 lb/day for small restaurants needing steady ice output.
Choosing the Right Ice Maker for Restaurants: Key Factors to Consider
Daily Production Capacity
Match capacity to peak hourly demand. Restaurants need an ice maker that can produce enough pounds of ice per day to cover busy service periods plus a safety margin. A unit undersized for peak demand forces staff to ration ice, slows service, or requires multiple frequent runs that stress the machine.
Consider the typical number of covers, beverage volume, and any catering or prep uses that draw ice. Also factor in storage bin size and how quickly produced ice will be used to avoid wasted run cycles or melt loss.
Cube Type and Quality
Different cube geometries affect chilling speed, dilution, and presentation. Clear, dense cubes last longer and chill drinks efficiently while flake or nugget ice is better for food prep and blended drinks. Cube consistency affects portioning and guest experience.
Inspect how a machine forms ice and whether the process minimizes air pockets and cloudiness. For front-of-house beverage programs, prioritize cube clarity and uniform size; for food service and display applications, consider nugget or flake options.
Reliability and Duty Cycle
Commercial kitchens demand continuous operation through long service windows. A true commercial-rated ice maker uses heavier-duty compressors, water pumps, and controls designed for frequent cycles and long run times. Duty cycle and recommended daily load indicate whether a unit will endure restaurant workloads.
Also review expected operating temperatures and whether the machine requires specific ambient or water temperature ranges. Machines pushed beyond their intended duty cycle will fail sooner and require more maintenance.
Ease of Cleaning and Sanitation
Ice machines must be cleaned regularly to prevent scale, biofilm, and off-flavors. Look for units with straightforward access to the evaporator and water path, removable parts that tolerate sanitizing solutions, and clear cleaning-mode procedures.
Less time spent on cleaning reduces labor impact and keeps the machine in service. Consider how often a commercial unit needs professional servicing versus in-house cleaning and whether there are indicators or alerts for descaling and sanitizing cycles.
Installation Footprint and Utility Requirements
A restaurant has limited space and specific utility constraints. Measure available floor or undercounter space and check the unit's clearance needs for ventilation. Kitchens may need remote condensers or water hookups routed through tight areas.
Also verify electrical service, drainage, and water supply pressure and quality. Some commercial units require dedicated circuits, higher amperage, or particular water filtration to prevent premature scaling and to meet health code requirements.
Serviceability and Parts Availability
Downtime in a restaurant is costly. Choose machines with accessible parts, common service procedures, and clear documentation. Models designed for easy component replacement reduce repair time and labor costs.
Consider availability of replacement filters, water pumps, and compressor components. Units that allow quick access to controls and wiring help technicians diagnose and repair issues faster, limiting disruption to operations.
Sizing Your Ice Maker to Service Volume
Estimate your peak hourly ice needs by combining expected drink volume, food prep uses, and any catering demand. Convert those needs into pounds per day to choose a machine with an appropriate daily production rating plus a 20 to 30 percent buffer for unexpected surges.
Don't forget bin storage. A high-production machine paired with a tiny bin will produce ice faster than it can be used, leading to repeated short-cycle starts. Plan the machine and storage as a system so production matches consumption patterns.
- Calculate weekly and peak-day demand, not just average usage
- Allow a buffer for busy shifts and special events
- Match bin size to production rate to minimize short-cycling
Water Quality, Filtration, and Scaling
Hard water quickly degrades ice machine performance and increases cleaning frequency. Install appropriate filtration or water-softening upstream to reduce scale and extend cleaning intervals. Filtration also improves ice clarity and taste.
Plan a maintenance schedule around local water mineral content. In areas with very hard water, expect more frequent descaling and consider models with accessible water paths and replaceable scale-control parts.
- Test incoming water hardness before installing
- Use commercial-grade filters sized for your water usage
- Replace filters on the manufacturer's recommended interval
Placement Options: Undercounter, Modular, and Remote Condensers
Think about where the unit will operate: behind a bar, in a walk-in cooler, or in a remote equipment room. Undercounter units save floor space and place ice close to service areas, while modular machines pair with larger bins and are suited for higher-volume back-of-house production.
Remote condenser options can reduce ambient heat in the kitchen but require routing refrigerant lines and space for an external condensing unit. Evaluate ventilation and clearance requirements before specifying a location.
- Undercounter units are compact but have lower production rates
- Modular systems scale up production with larger bins
- Remote condensers reduce kitchen heat at the cost of installation complexity
Energy Use and Operating Costs
Commercial ice makers run many hours per day, so efficiency affects utility bills. Compare energy consumption and water use per pound of ice. More efficient units can lower long-term operating costs despite similar upfront expense.
Look for features like automatic harvest cycles and efficient compressors that reduce run time. Factor maintenance tasks like filter replacement into operating budgets to get a realistic picture of ongoing costs.
- Check kWh per 100 lbs and gallons per 100 lbs metrics when available
- Consider efficiency improvements through filtration and routine maintenance
- Balance energy savings against serviceability and capacity needs
Noise, Heat, and Kitchen Comfort
Ice makers add heat and noise to their immediate environment. In small or open kitchens, choose units with lower noise output or remote condensers to keep ambient comfort for staff. Heat rejection from the condenser can affect nearby refrigeration and cooking equipment.
Assess where staff spend most of their time and avoid placing high-heat units in tight prep stations. Good ventilation and placement planning reduce the impact on kitchen ergonomics and food-safety zones.
- Evaluate noise levels if the unit sits near service areas
- Plan ventilation to manage condenser heat
- Avoid overloading small spaces with multiple heat-producing appliances
How We Chose the Best Ice Maker for Restaurants
We focused on attributes that directly affect restaurant operations and uptime. Key evaluation criteria included daily production capacity in pounds per day, the reliability of the refrigeration and water delivery systems, ease and frequency of routine cleaning, and parts accessibility for fast servicing. We also checked energy and water efficiency specs because utility costs and sustainable operation matter across long service hours. Installation flexibility and footprint were assessed to ensure a unit can fit common kitchen, bar, or walk-in locations. We excluded machines designed only for household use or for light residential demand, units without commercial-grade components, and products that lack clear serviceability or parts support. Selection prioritized commercial-rated models with documented production rates, durable materials, and straightforward maintenance procedures. These filters produced a shortlist that balances hourly output, operational resilience, and practical upkeep demands for restaurants.
Our full evaluation process is outlined in our review methodology.
FAQ
How much ice does a typical restaurant need per day?
It depends on covers and beverage program intensity, but calculate peak hourly needs and multiply to get a daily figure. Add a 20 to 30 percent buffer to cover surges and avoid running out during service.
How often should a commercial ice maker be cleaned?
Most restaurants require cleaning and sanitizing every one to three months depending on water quality and usage. Heavy use or hard water can necessitate more frequent cleaning to prevent scale and biofilm buildup.
Can an undercounter ice maker handle full-service restaurant demand?
Undercounter units are best for low- to moderate-volume operations or as secondary units. Full-service restaurants with high beverage turnover usually need higher-capacity modular machines or multiple units to meet peak demand.
Do I need a water filtration system for my ice maker?
Filtration is highly recommended. It reduces scale, improves ice clarity and taste, and extends the intervals between service. The required level of filtration depends on local water hardness and contaminants.
What maintenance can staff handle in-house versus what needs a technician?
Staff can perform routine cleaning, filter changes, and visual inspections. Refrigeration work, compressor repairs, and sealed-system issues should be handled by qualified technicians to maintain safety and warranty coverage.
Final Verdict
Choose an ice maker by prioritizing production capacity that covers peak service with a safety margin, reliable commercial components designed for long duty cycles, and a unit that your staff can clean and service efficiently. Balance cube type and bin storage against how ice will be used across the dining room and kitchen. A good choice aligns production, sanitation, and serviceability with your restaurant's workflow. Focus on matching capacity and maintenance demands to your operation so the machine supports consistent service with minimal unexpected downtime.