Best 200 lb Ice Machines: Restaurant Buyer's Guide

There are few feelings worse for a restaurant owner than realizing you’re running out of ice in the middle of a dinner rush. It’s a small detail that can cause a major disruption, forcing you to send staff on frantic store runs and compromising service quality. This is a completely preventable problem. A reliable 200 lb ice machine is designed specifically to meet the steady demands of a commercial foodservice environment, giving you the peace of mind that your ice bin will stay full. This guide will help you choose a machine that acts as your insurance policy against those stressful moments, covering everything from production rates to maintenance so you can focus on your guests.

Key Takeaways

• Choose a Machine That Fits Your Reality: Before you shop, figure out your daily ice usage and add a 20% buffer to handle unexpected rushes. The right machine keeps up with your busiest shifts and produces the type of ice—from classic cubes to soft nuggets—that complements your menu.
• Look Beyond the Initial Price Tag: The cheapest option isn't always the most affordable in the long run. Prioritize ENERGY STAR certified models to save on utilities and choose reliable brands to avoid frequent repairs. A quality machine is an investment in your kitchen's efficiency.
• Protect Your Investment with Proper Care: A simple maintenance routine is the key to a long-lasting machine and safe, high-quality ice. Proper installation with enough ventilation and a regular cleaning schedule will prevent most common problems and save you from costly service calls.

What Is a 200 lb Ice Machine?

A 200 lb ice machine is a commercial workhorse designed to produce up to 200 pounds of ice every 24 hours. This makes it a go-to choice for small to medium-sized businesses like cafes, bars, and restaurants that need a reliable, steady supply of fresh ice. Unlike a residential model, these machines are built for the constant demands of a foodservice environment, ensuring you have ice for everything from cocktails to food displays. When you're outfitting your kitchen, choosing the right restaurant equipment is critical, and an ice machine is no exception. It’s a foundational piece that supports both your service quality and your operational flow.

How It Works and Who Needs One

These machines function by continuously freezing water over a grid or in molds, then gently heating the surface to release the ice cubes into a storage bin. The process repeats, ensuring you have a constant supply. If you’re wondering if this size is right for you, a good rule of thumb is to pick a machine that produces about 20% more ice than you expect to use on your busiest day. This buffer is a lifesaver during unexpected rushes. This capacity is ideal for businesses that serve a steady stream of customers but don't have the massive ice demands of a large hotel or event venue.

Where They Fit in a Commercial Kitchen

Placement is everything in a busy kitchen. Your ice machine needs to be in a spot that’s convenient for your staff but also allows for proper ventilation and maintenance access. Think about your daily workflow—bartenders and servers should be able to grab ice quickly without getting in the way of the kitchen staff. Proper placement not only makes service smoother but also simplifies cleaning and maintenance, which helps your machine last longer. When planning your layout, consider how financing your equipment can help you get the right pieces for the right spots without compromising your budget.

How to Choose the Right Ice Machine

Picking the right ice machine for your restaurant is about more than just finding one that fits your budget. It’s about finding a reliable partner for your daily operations. The perfect machine will keep up with your busiest shifts, produce the kind of ice your customers love, and won’t give you a headache when it’s time for cleaning. Think of it as a long-term investment in your kitchen's efficiency and your customers' satisfaction. To make the best choice, you’ll want to weigh a few key factors: how much ice you need, how the machine runs, what kind of maintenance it requires, and where you’ll put it. Let's walk through what you need to look for to find a machine that works as hard as you do. By considering these points, you can confidently select from the best restaurant equipment to support your business.

Check Production Rate and Storage Capacity

First things first: how much ice does your restaurant actually use in a day? Answering this question is the most critical step. The production rate tells you how many pounds of ice the machine can make in 24 hours, while the storage capacity is how much ice the built-in bin can hold at one time. A small café might do just fine with a machine that produces around 200 pounds daily, but a bustling bar or restaurant will need significantly more to avoid running out mid-service. Underestimating your needs can leave you scrambling during a rush, while overestimating means you’re paying for capacity and energy you don’t use. Calculating your ice needs before you shop will ensure you find a machine that perfectly matches your output.

Compare Energy Use and Ice Quality

Once you know how much ice you need, it’s time to think about efficiency and quality. An ice machine runs 24/7, so its energy consumption will have a real impact on your utility bills. Look for ENERGY STAR certified models, as they can be significantly more efficient than standard units, saving you money over the machine's lifetime. Beyond energy use, consider the type of ice it produces. The shape and size of the ice—from classic cubes to soft, chewable nuggets—can affect everything from drink dilution to customer satisfaction. The type of ice a machine makes is a major factor in its overall cost and function, so choose one that aligns with your menu and concept.

Look for Easy Operation and Maintenance

Let’s be honest: if a machine is difficult to clean, it probably won’t get cleaned as often as it should. Consistent cleaning is non-negotiable for food safety and preventing costly repairs down the line. When comparing models, look for features that make maintenance simpler, like removable parts, smooth surfaces, and clear cleaning indicators. Some machines even have automated cleaning cycles. Investing in a machine that’s easy to maintain will not only extend its lifespan but also ensure you’re always serving safe, high-quality ice. A great buying guide will always emphasize the importance of simple upkeep for long-term performance.

Know Your Water and Drainage Needs

An ice machine can’t just be placed anywhere in your kitchen. It needs specific utility hookups to function correctly, so plan your placement carefully. You’ll need a dedicated water line to supply the machine and a floor drain for wastewater and melted ice. It’s also a good idea to install a water filter on the supply line. A filter will remove minerals and impurities that can cause scale buildup, damage internal components, and affect the taste and clarity of your ice. Taking the time to ensure proper installation with the right water and drainage setup will prevent a lot of future operational headaches.

Pick Your Perfect Ice Type

The type of ice you serve says something about your establishment. Do you want slow-melting, crystal-clear cubes for your high-end cocktails? Or do you need soft, chewable nugget ice for sodas and blended drinks at your fast-casual spot? Each ice type offers a different experience. Full-cube and half-cube ice are versatile classics, great for general use in drinks and ice baths. Nugget ice is a customer favorite for its soft texture, while flake ice is ideal for food displays at buffets or seafood counters. Choosing the right ice is a small detail that can make a big difference in how customers perceive your quality and attention to detail.

A Look at the Top Ice Machine Brands

Choosing an ice machine feels like a big commitment, and honestly, it is. This piece of equipment will be a workhorse in your kitchen, so picking the right brand from the start can save you a lot of headaches down the road. It’s not just about making ice; it’s about reliability during a dinner rush, efficiency on your utility bills, and the quality of the final product you serve your customers. While many brands produce quality machines, they each have their own strengths. Some are known for their cutting-edge technology and smart features, while others are praised for their simple, rugged durability that lasts for decades. Understanding these differences is key to finding the perfect match for your restaurant's specific needs and budget. We're going to walk through some of the most trusted names in the industry, from our own reliable line to other leading manufacturers. This will give you a clear picture of what each brand brings to the table, helping you make a choice you'll be happy with for years to come.

The Restaurant Warehouse

We built our brand on a simple idea: restaurant owners deserve high-quality equipment that doesn’t break the bank. Our ice machines are designed to deliver the reliable performance you need at a price point that makes sense for your bottom line. We focus on durable construction and straightforward operation, so you get a machine that’s easy to use and maintain. By cutting out the unnecessary frills, we provide powerful, efficient ice makers that get the job done day after day. When you shop our equipment, you’re investing in a piece of gear that we stand behind, designed specifically for the demands of a commercial kitchen like yours.

Hoshizaki

Hoshizaki is a name you’ll hear often in high-volume kitchens, and for good reason. This brand has built a stellar reputation for performance and incredible reliability. Their machines are famous for producing their signature crescent-shaped ice, which is not only crystal clear but also melts slowly, preventing watered-down drinks. Hoshizaki puts a heavy emphasis on durable engineering and energy efficiency, making their machines a smart long-term investment. While they come with a higher price tag, many chefs and owners find the peace of mind and consistent output to be well worth it. Their commitment to quality means you get a machine built to withstand the toughest kitchen environments.

Manitowoc

If you’re looking for innovation and user-friendly technology, Manitowoc is a brand to watch. They are constantly pushing the envelope with features designed to make your life easier, like intelligent diagnostics that can alert you to potential issues before they become major problems. Manitowoc offers a wide range of ice types, giving you the flexibility to choose the perfect ice for everything from cocktails to seafood displays. Their Indigo NXT series, for example, allows for programmable ice production, helping you manage utility costs. For restaurant owners who appreciate smart design and advanced features, a Manitowoc ice machine can be a fantastic addition to the kitchen.

Maxx Ice

Maxx Ice has carved out a niche by offering dependable, hardworking ice machines that are incredibly affordable. This brand is a go-to for smaller restaurants, cafes, and bars that need consistent ice production without a massive upfront cost. Their machines are typically compact and designed for straightforward installation and operation, making them a practical choice for kitchens with limited space. While they may not have all the advanced features of premium brands, Maxx Ice delivers on its promise of reliable performance. They prove that you don't have to sacrifice quality to find an ice machine that fits comfortably within your budget.

Scotsman

Scotsman is a global leader known for its commitment to efficiency and sustainability. If lowering your utility bills is a priority, this brand is definitely worth a look. Many of their machines are ENERGY STAR® certified and feature innovative designs that conserve both water and electricity. Scotsman’s Prodigy Plus line, for instance, includes features like self-monitoring technology to ensure the machine is always running at peak performance. They offer a huge variety of machine sizes and ice types, so you can find a model that’s perfectly tailored to your restaurant’s needs. Choosing a Scotsman machine means investing in both quality ice and long-term operational savings.

Ice-O-Matic

Think of Ice-O-Matic as the simple, reliable workhorse of the ice machine world. This brand focuses on one thing: producing clean, high-quality ice with minimal fuss. Their machines are engineered for durability and are known for being exceptionally easy to clean and maintain, which is a huge plus for any busy kitchen staff. Ice-O-Matic uses pure, simple designs that prioritize function over flashy features, resulting in machines that are incredibly dependable. For restaurant owners who just want a machine that works hard every single day without requiring constant attention, Ice-O-Matic is a solid, no-nonsense choice that consistently delivers.

Breaking Down Price, Performance, and Reviews

Once you’ve narrowed down your options, it’s time to look at the three factors that matter most: price, performance, and what other restaurant owners are saying. Balancing these elements will help you find the sweet spot between a machine that fits your budget and one that can handle the daily demands of your kitchen. Think of this as the final check to ensure you’re making a smart, long-term investment for your business.

A great ice machine should work hard without giving you headaches. It’s not just about the initial purchase; it’s about finding a reliable partner for your daily operations. Let’s get into the details so you can feel confident in your final choice.

What to Expect for Pricing

When you’re budgeting for a new ice machine, it helps to have a ballpark figure in mind. Generally, a machine that produces between 100 and 200 pounds of ice per day will cost anywhere from $1,500 to $3,000. If your needs are greater and you’re looking at models that churn out 500 to 1,000 pounds daily, you can expect the price to climb to $5,000 or more.

This price range reflects differences in brand, features, and ice type. If the upfront cost feels a bit steep, remember that restaurant equipment financing is a common path for many owners. This option allows you to get the equipment you need now while managing your cash flow.

How to Measure Performance

To make sure your ice machine can keep up, a good rule of thumb is to choose a model that produces about 20% more ice than you think you’ll need on your busiest day. This buffer ensures you won’t run out during an unexpected dinner rush or a heatwave. It’s always better to have a little extra than to tell a customer you’re out of ice.

Performance isn’t just about production volume; it’s also about reliability. Proper installation is key to avoiding common issues like a malfunctioning thermostat, which can throw off your ice supply. Regular maintenance will also help your machine run efficiently for years, making it a dependable part of your restaurant equipment lineup.

What Are Customers Saying?

You don’t have to take our word for it—see what other restaurant professionals are saying. Customer reviews consistently point to a few standout brands. Hoshizaki is often praised for its incredible durability and performance, making it a workhorse in high-demand kitchens. Owners love that they can count on it day in and day out.

Another crowd favorite is Scotsman, a brand known for its wide range of reliable, high-performance machines. Users frequently mention its consistent ice production and straightforward maintenance. Reading through top ice machine reviews can give you real-world insight into how these machines hold up under pressure, helping you choose a model with a proven track record.

Your Guide to Installation and Maintenance

Once you’ve chosen your 200 lb ice machine, the next step is getting it set up and running smoothly. Proper installation and a simple maintenance routine are the keys to making sure your machine has a long, productive life in your kitchen. Think of it this way: a little bit of planning now saves you from major headaches and repair bills down the road. A well-maintained machine is a reliable one, and reliability is everything in a busy restaurant.

From making sure you have enough space to deciding between a DIY setup and calling in a pro, we’ll walk through everything you need to know. We’ll also cover the simple cleaning tasks that keep your ice fresh and your machine in top shape, plus how to handle those common little hiccups that can happen along the way. Taking care of your restaurant equipment is one of the smartest investments you can make in your business, and your ice machine is no exception. Let's get it set up for success.

Check Your Space and Utility Hookups

Before your new ice machine even arrives, take a moment to measure your space. It’s not just about whether the unit will fit—it’s about giving it room to breathe. Most air-cooled ice machines need at least a foot of clearance on all sides and above the unit to properly vent hot air. Without this space, the machine can overheat, work less efficiently, and wear out faster, leading to unnecessary strain on the components.

Also, confirm your utility hookups are ready to go. You’ll need a dedicated water line, a floor drain for runoff, and the correct electrical outlet nearby. Getting these details sorted out ahead of time will make the actual installation process much quicker and easier, whether you do it yourself or hire a professional.

Decide: Professional or DIY Installation?

Many modern ice machines are designed with a "plug-and-play" setup, which can make a DIY installation seem tempting. If you’re comfortable with basic plumbing and electrical work, you might be able to handle it yourself and save some money. However, a professional installation offers peace of mind, ensuring that everything from the water lines to the drainage is set up correctly and to local health codes.

A pro can also spot potential issues you might miss, preventing future leaks or performance problems. If you're financing your purchase, you might even be able to roll the installation cost into your restaurant equipment financing plan. Ultimately, the choice comes down to your comfort level, budget, and how much time you have to spare.

Simple Tips for Cleaning and Upkeep

Consistent cleaning is non-negotiable for food safety and the health of your machine. Start by creating a simple daily and weekly routine. Every day, wipe down the exterior surfaces and the ice scoop. Once a week, take a few minutes to empty the bin completely and sanitize the inside according to the manufacturer’s instructions. This prevents slime and mold from building up.

Beyond daily cleaning, pay attention to the water filter. Changing it regularly prevents mineral buildup that can damage internal components and affect your ice quality. Just like with other essential equipment, such as your deep fryers, a little bit of routine care goes a long way in preventing costly repairs and ensuring consistent performance.

How to Handle Common Installation Hurdles

Even with a perfect installation, you might run into a few common issues. If your ice production suddenly slows down or stops, one of the first things to check is the thermostat. A malfunctioning thermostat is a frequent culprit and can sometimes be a simple fix. Another common problem is cloudy or misshapen ice, which usually points to mineral buildup from hard water. This is a clear sign that it’s time to clean the machine and check your water filter.

Understanding these common problems can help you troubleshoot effectively before calling for service. Just as with commercial refrigerators, learning to spot the early warning signs can save you time, money, and the stress of an unexpected equipment failure during a busy service.

How to Pay for Your Ice Machine

An ice machine is a major purchase, but it doesn't have to break the bank. Thinking through your payment options, hunting for the best value, and understanding your warranty will help you make a smart investment for your restaurant. Here’s how to approach it.

Should You Lease or Buy?

Deciding whether to lease or buy your ice machine comes down to your budget and long-term goals. Leasing keeps your upfront costs low and often includes maintenance, which is great for managing cash flow. However, over time, lease payments can add up to more than the machine's actual cost, and you won't own the asset. Buying is a bigger initial investment, but the machine is yours to keep, and it can be a more cost-effective choice in the long run. If the upfront price is a hurdle, restaurant equipment financing can make a high-quality machine affordable from day one, letting you build equity in a crucial piece of equipment.

Find the Best Deals and Promotions

Getting a great price on your ice machine requires a little research. For a 200 lb unit, you can expect to pay anywhere from $1,500 to over $3,000, depending on the brand and features. Start by comparing prices from different suppliers and keep an eye out for seasonal sales or holiday promotions. Don't just look at the sticker price; consider the total value, including shipping costs and warranty coverage. Sometimes, buying from a supplier that offers a wide range of restaurant equipment can lead to bundle deals if you need to purchase other items. A slightly higher price for a more reliable machine with a better warranty is often the smarter financial move.

Understand Your Warranty

Your ice machine's warranty is your protection against unexpected repairs and defects. Before you buy, read the fine print carefully. A good warranty should cover both parts and labor for a reasonable period—look for at least one year, with longer coverage for key components like the compressor. Understand what actions could void your warranty, such as using non-approved cleaning chemicals or skipping required maintenance. Regular upkeep is essential for both food safety and the machine's longevity, and it's often a condition of the warranty. A strong warranty shows a company stands behind all its products, from ice machines to commercial freezers.

Eco-Friendly and Safe Ice Production

Choosing an ice machine isn't just about output; it's also about running a responsible and efficient kitchen. The right machine can significantly lower your utility bills and reduce your environmental footprint, all while ensuring the ice you serve is safe for customers. Making a sustainable choice often means you’re also picking a higher-quality, more durable machine that costs less to operate over time. Let’s walk through the key features that make an ice machine both eco-friendly and safe.

Look for Water-Saving Features

Ice machines use a lot of water, but some are much more efficient than others. Air-cooled ice machines are typically the most water-conscious choice for most restaurants, as they use fans to cool the condenser instead of constantly running water. For an air-cooled unit to work effectively, it needs proper airflow. Make sure you have at least a foot of clearance on all sides so it can efficiently expel hot air. This simple step prevents the machine from working overtime, saving both energy and water. When you shop restaurant equipment, look for models that specify low water consumption to keep your utility costs down.

Why Energy Star Certification Matters

One of the easiest ways to find an efficient ice machine is to look for the ENERGY STAR label. This certification means the machine meets strict energy and water efficiency guidelines set by the U.S. Environmental Protection Agency. An ENERGY STAR certified ice machine can be 10% to 16% more energy-efficient and use about 20% less water than standard models. Over the life of the machine, those savings on your utility bills really add up. It’s a clear sign that you’re investing in a high-performance unit that’s better for your budget and the planet. Much like with commercial freezers, this label is a shortcut to identifying top-tier efficiency.

Choose Eco-Friendly Refrigerants

The refrigerant running through your ice machine’s coils has a direct impact on the environment. Older refrigerants have been phased out due to their harmful effects on the ozone layer. Modern ice machines use eco-friendly refrigerants like R290 (propane), which have a much lower global warming potential. Choosing a machine with these newer refrigerants isn't just an environmental decision; it also ensures your equipment complies with current and future regulations. Top brands are increasingly making this the standard, so it’s an important feature to confirm before you buy. This focus on modern technology is just as important for ice machines as it is for other equipment like deep fryers.

Keep It Clean: Sanitation and Food Safety

Remember, ice is food. An unclean machine can easily grow mold, slime, and bacteria, posing a serious health risk to your customers and threatening your restaurant with health code violations. Prioritize consistent cleaning to ensure your ice is always pure and your machine runs smoothly. Some models are designed for easier sanitation, with antimicrobial parts or components that are simple to remove and clean. A regular maintenance schedule is non-negotiable for food safety and machine longevity. Investing in a quality machine that’s easy to maintain is a smart move, and flexible restaurant equipment financing can make it more accessible.

How to Make Your Ice Machine Last

Your ice machine is one of the hardest-working pieces of equipment in your kitchen, and a little preventative care will go a long way in keeping it running smoothly. Consistent maintenance not only extends the life of your machine but also ensures you’re serving clean, high-quality ice to your customers. By creating a simple routine and knowing how to handle minor issues, you can avoid costly repairs and unexpected downtime. Think of it as an investment in your machine’s future and your restaurant’s reputation.

Create a Simple Maintenance Schedule

Regular cleaning is the single most important thing you can do for your ice machine. For food safety and machine longevity, this step is non-negotiable. Plan to deep clean and sanitize your machine at least every six months. Mark it on your calendar, set a recurring reminder—whatever it takes to make it a habit. This routine cleaning will prevent mold, slime, and mineral buildup, which can affect ice quality and damage internal components. A well-maintained ice machine is a core part of a functional kitchen, just like your other essential commercial kitchen equipment. Following these simple steps will help you get the most out of your investment.

Fix Common Problems Yourself

Before you pick up the phone to call a technician, there are a few common issues you can often solve yourself. If your ice production has slowed down or stopped completely, the problem could be as simple as a malfunctioning thermostat or a clogged water line. Check your user manual for instructions on how to inspect these parts. Are you seeing cloudy, small, or misshapen ice? This is usually a sign of mineral buildup from hard water or a dirty filter. Running a cleaning cycle or replacing the water filter can often fix the issue immediately, saving you the time and expense of a service call.

Know When to Call a Pro

While it’s great to handle minor fixes yourself, some problems require professional expertise. If you’ve tried basic troubleshooting and the machine still isn’t working correctly, it’s time to call a qualified technician. Persistent electrical issues, major leaks, or strange noises from the compressor are all signs that something more serious is wrong. Trying to fix these complex problems on your own can lead to bigger, more expensive damage. If you find that service calls are becoming frequent and repair costs are adding up, it might be more cost-effective to replace the unit. Exploring financing options can make a new, more reliable machine an affordable upgrade.

Ready to Choose Your Ice Machine?

Picking the right ice machine feels like a big decision, but it doesn't have to be complicated. When you break it down, it’s all about matching the machine’s capabilities to your restaurant’s daily rhythm. Think about your busiest Friday night, your summer patio rush, and your day-to-day needs. Getting clear on these details will help you find a machine that works as hard as you do, keeping the drinks cold and the customers happy without any last-minute ice runs. Let’s walk through the final steps to make sure you choose with confidence.

Figure Out How Much Ice You Really Need

Before you even look at models, get a solid handle on your ice consumption. It’s easy to underestimate how much you’ll go through during a peak service. A great rule of thumb is to choose an ice maker that produces about 20% more ice than you think you need on your busiest day. This buffer ensures you’re always prepared for unexpected rushes or an extra-hot afternoon. Running out of ice mid-shift can disrupt your entire operation, so planning for a little extra capacity gives you valuable peace of mind and keeps service running smoothly.

Match the Machine to Your Business

Every restaurant is different, and the right ice machine for a bustling bar won't be the same as one for a quiet café. Consider brands known for their reliability in demanding environments. Hoshizaki, for example, is a name that stands for performance, while Scotsman is respected for its wide range of high-performance options. Your goal is to find a machine that fits your specific needs. Take some time to shop restaurant equipment from different brands to see which one aligns with your kitchen’s pace and your budget. A dependable machine is a key player on your team.

Think About Long-Term Value and Efficiency

The price tag is important, but it’s not the whole story. A cheaper machine might save you money upfront, but it could cost more in the long run through higher utility bills or frequent repairs. Machines producing 100–200 pounds of ice daily can range from $1,500 to $3,000, while larger models can cost over $5,000. If the initial cost of a high-efficiency model feels out of reach, remember that options like restaurant equipment financing can make it more accessible. Investing in a quality machine from the start often translates to better performance and lower operational costs over its lifespan.

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Frequently Asked Questions

How do I know if a 200 lb ice machine is the right size for my business? A great way to figure this out is to estimate your busiest day and add a 20% buffer. A 200 lb machine is often a perfect fit for small to medium-sized spots like cafes, delis, or bars with a steady but not overwhelming drink service. If you have a large dining room, a high-volume bar, or use a lot of ice for food displays, you will likely need a larger model. It’s always better to have a little more ice than you need than to run out during a rush.

Is it worth paying more for a premium brand, or will a budget-friendly option work just as well? This really comes down to your priorities and budget. Premium brands like Hoshizaki or Scotsman have earned their reputations for incredible reliability and efficiency, which can mean lower utility bills and fewer service calls over time. However, a quality, budget-friendly brand can be a fantastic choice, especially for a new business. We built our own line of equipment on the idea that you shouldn't have to sacrifice performance for price. The key is to look for durable construction and a solid warranty, no matter which brand you choose.

What's the most common mistake restaurant owners make after buying an ice machine? The biggest and most frequent mistake is neglecting proper placement and regular cleaning. It’s easy to overlook the need for adequate ventilation, but an air-cooled machine needs at least a foot of clearance to breathe. Without it, the machine works harder, uses more energy, and wears out faster. Similarly, skipping the routine cleaning schedule leads to buildup that can cause costly breakdowns and, more importantly, create a food safety risk.

Besides the purchase price, what other costs should I plan for? It’s smart to budget for a few additional expenses. First is installation; unless you’re very comfortable with plumbing and electrical work, hiring a professional is a worthwhile investment to ensure everything is set up correctly. You should also plan for the ongoing cost of water filters, which need to be replaced regularly to protect your machine and keep your ice tasting fresh. Factoring these into your plan from the start helps you get a true sense of the total investment.

How much does the type of ice I choose really matter? It matters more than you might think! The type of ice you serve is a detail that contributes to the overall customer experience. Slow-melting, crystal-clear cubes are perfect for high-end cocktails where you don't want to dilute the spirit. On the other hand, soft, chewable nugget ice is a huge crowd-pleaser in sodas and fountain drinks. The right ice can enhance your drinks, and choosing a machine that produces it shows an attention to detail that customers notice.