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Commercial Ice Machine Sizing Calculator & Guide 2026

Commercial Ice Machine Sizing Calculator & Guide 2026

The Coast Team on 5th Feb 2026

Choosing the right size commercial ice machine is critical to your operation's success. An undersized machine causes constant ice shortages, customer dissatisfaction, and lost revenue. An oversized machine wastes capital, increases operating costs, and reduces efficiency.

This sizing calculator and guide covers what Australian businesses need to know about sizing commercial ice machines in 2026. Topics include industry-specific sizing formulas (based on common industry benchmarks), capacity calculations, storage bin sizing, peak demand planning, and real-world examples.

Production capacity ratings in this guide are drawn from manufacturer specifications. Actual output varies with ambient temperature, water temperature, water quality, and maintenance. Always verify model-specific production figures in the manufacturer manual for your unit.
Download manuals from Coast Distributors' manuals page.

Coast Distributors is the Australian exclusive importer of Ice-O-Matic, Follett, Grant, and Lassele. Contact us for sizing and product enquiries.

Table of Contents

  • Why Proper Sizing Matters
  • Understanding Ice Production Capacity
  • Industry-Specific Sizing Formulas
  • Restaurant Sizing Guide
  • Bar/Pub Sizing Guide
  • Hotel Sizing Guide
  • Healthcare Sizing Guide
  • Seafood/Food Display Sizing
  • Peak Demand Calculations
  • Storage Bin Sizing
  • Sizing Calculator Examples
  • Real-World Sizing Examples
  • Common Sizing Mistakes
  • Sizing by Machine Type
  • FAQ Section
  • Conclusion

Why Proper Sizing Matters

Proper sizing is critical. Make informed decisions.

Consequences of Undersizing

Operational Problems

  • Constant ice shortages
  • Customer dissatisfaction
  • Lost revenue opportunities
  • Staff frustration
  • Emergency ice purchases

Cost Implications

  • Emergency ice costs (typically $5–10/kg; costs are indicative—contact us for current pricing)
  • Lost sales
  • Customer complaints
  • Reputation damage
  • Equipment replacement costs

Consequences of Oversizing

Waste Problems

  • Wasted capital investment
  • Higher energy consumption
  • Increased operating costs
  • Unnecessary space usage
  • Reduced efficiency

Operational Issues

  • Ice sitting too long
  • Quality degradation
  • Storage capacity waste
  • Higher maintenance costs
  • Reduced ROI

Benefits of Proper Sizing

Optimal Performance

  • Meets demand consistently
  • Efficient operation
  • Cost-effective
  • Reliable service
  • Customer satisfaction

Financial Benefits

  • Right-sized investment
  • Optimal operating costs
  • Maximum ROI
  • Efficient energy use
  • Lower total cost of ownership

Coast Distributors: Contact us for sizing and product enquiries.

Understanding Ice Production Capacity

How ice production capacity is measured and what affects it.

Production Capacity Ratings

Standard Conditions (ANSI/HARDI)

  • Production rated at 21°C (70°F) ambient, 10°C (50°F) inlet water
  • 24-hour continuous operation under test conditions
  • Ideal conditions; actual production varies by site

Australian Conditions

  • Summer ambient often exceeds 32°C; rated performance assumes max 32°C for air-cooled units
  • Production is typically 10-20% lower in summer
  • Water temperature and quality vary by region (hard water in Adelaide, Perth, and many regional areas affects output)
  • Always size for peak demand and local conditions

Always account for Australian conditions when sizing. Manufacturer ratings are based on standard test conditions. Verify specifications in your model's installation or specification sheet. Download from Coast Distributors' manuals page.

Note: Production capacity varies by brand and model. Ice-O-Matic, Follett, Grant, and Lassele models have different performance characteristics. Check model-specific specifications. Contact us for sizing and product enquiries.

Factors Affecting Production

Ambient Temperature

  • Production drops 10-15% per 5°C above 32°C
  • Summer performance lower
  • Consider water-cooled for hot climates
  • Account for peak summer demand

Water Temperature

  • Cooler water improves production
  • Warmer water reduces production
  • Water temperature varies by location
  • Consider water source temperature

Water Quality

  • Hard water reduces efficiency
  • Scale buildup decreases production
  • Filtration essential (CD20B, CD40B, CD500B—Lassele LUI series may specify CD10B; check your model’s product page or manual)
  • Water treatment required in some areas

Maintenance

  • Clean machines produce more
  • Scale reduces production
  • Regular maintenance critical
  • Filter condition affects production

Production Capacity by Machine Type

Self-Contained Units

Modular Units

Nugget/Chewblet

Flake Ice

Coast Distributors: Contact us for sizing and product enquiries.

Industry-Specific Sizing Formulas

Industry-specific formulas help calculate your ice requirements accurately.

General Sizing Formula

Basic Calculation:

Daily Ice Need = (Number of Units) × (Ice per Unit) × (Peak Factor)

Where:

  • Number of Units = Customers, rooms, beds, etc.
  • Ice per Unit = Industry benchmark (see below)
  • Peak Factor = 1.2-1.3 (20-30% buffer)

Example:

  • 200-seat restaurant
  • 0.7kg per customer
  • 1.25 peak factor
  • Calculation: 200 × 0.7 × 1.25 = 175kg/day

Industry Benchmarks

Industry

Ice per Unit

Peak Factor

Notes

Cafe

0.5kg per customer

1.2

Lower ice usage

Restaurant

0.7kg per customer

1.25

Standard dining

Bar/Pub

1.4kg per customer

1.3

High ice usage

Hotel

2.3kg per room

1.2

Room service, bars

Hospital

4.5kg per bed

1.2

Patient care, foodservice

Fast Food

0.4kg per customer

1.2

Quick service

Seafood Display

5-10kg per display

1.3

Continuous refresh

Food Processing

10-20kg per 100kg product

1.2

Processing needs

Note: These are industry benchmarks used for estimation. Actual requirements vary by operation style, menu, climate, and service patterns. Verify against your own usage or consult Coast Distributors for sizing.

Peak Demand Considerations

Peak Periods:

  • Friday/Saturday nights (bars, restaurants)
  • Summer months (all venues)
  • Special events
  • Holiday periods
  • Lunch/dinner rushes

Peak Factor:

  • Add 20-30% buffer typically
  • Higher for venues with extreme peaks
  • Account for seasonal variations
  • Consider event capacity

Australian Considerations:

  • Summer demand higher
  • Hot weather increases usage
  • Outdoor events increase demand
  • Account for climate

Restaurant Sizing Guide

Restaurant ice requirements vary by service style and capacity.

Restaurant Sizing Formula

Standard Restaurant:

Daily Ice = (Seats) × (Turns per Day) × 0.7kg × 1.25

Where:

  • Seats = Restaurant capacity
  • Turns = Average table turns per day
  • 0.7kg = Ice per customer
  • 1.25 = Peak factor (25% buffer)

Example Calculation:

  • 150-seat restaurant
  • 2 turns per day (lunch + dinner)
  • 300 customers daily
  • Calculation: 300 × 0.7 × 1.25 = 262kg/day

Recommended Machine:

Fine Dining Sizing

Fine Dining Considerations:

  • Higher ice usage (cocktails, wine service)
  • Premium ice types (gourmet, large cube)
  • Extended service hours
  • Higher peak factor

Formula:

Daily Ice = (Seats) × (Turns) × 1.0kg × 1.3

Example:

  • 80-seat fine dining
  • 1.5 turns per day
  • 120 customers daily
  • Calculation: 120 × 1.0 × 1.3 = 156kg/day

Recommended Machine:

  • Ice-O-Matic CIM0435 (218kg/day) with gourmet ice option
  • For smaller fine-dining venues, undercounter options such as Ice-O-Matic UCG105A (47.5kg/day) suit backup or low-volume bars only; for 156kg/day, use modular or higher-capacity self-contained units.

Quick Service Sizing

Quick Service Considerations:

  • Lower ice usage per customer
  • High customer volume
  • Fast turnover
  • Standard ice types

Formula:

Daily Ice = (Customers per Day) × 0.4kg × 1.2

Example:

  • 500 customers per day
  • Calculation: 500 × 0.4 × 1.2 = 240kg/day

Recommended Machine:

Restaurant Storage Bin Sizing

Storage Requirements:

  • 50-100% of daily production
  • Higher for peak periods
  • Account for service patterns
  • Consider backup capacity

Recommended Storage:

  • Small restaurants: B40 (156kg)
  • Medium restaurants: B55 (232kg)
  • Large restaurants: B110 (388kg)

Bar/Pub Sizing Guide

Bars and pubs have the highest ice requirements per customer.

Bar Sizing Formula

Standard Bar:

Daily Ice = (Bar Seats) × (Turns) × 1.4kg × 1.3

Where:

  • Bar Seats = Bar capacity
  • Turns = Customer turns per day
  • 1.4kg = Ice per customer (highest usage)
  • 1.3 = Peak factor (30% buffer for Friday/Saturday)

Example Calculation:

  • 100-seat bar
  • 3 turns per day
  • 300 customers daily
  • Calculation: 300 × 1.4 × 1.3 = 546kg/day

Recommended Machine:

Cocktail Bar Sizing

Cocktail Bar Considerations:

  • Premium ice types (gourmet, large cube)
  • Higher ice usage per drink
  • Extended hours
  • Peak weekend demand

Formula:

Daily Ice = (Bar Seats) × (Turns) × 1.6kg × 1.3

Example:

  • 60-seat cocktail bar
  • 4 turns per day
  • 240 customers daily
  • Calculation: 240 × 1.6 × 1.3 = 499kg/day

Recommended Machine:

Pub Sizing

Pub Considerations:

  • High customer volume
  • Extended hours
  • Weekend peaks
  • Multiple service areas

Formula:

Daily Ice = (Pub Capacity) × (Turns) × 1.4kg × 1.3

Example:

  • 200-person pub
  • 2.5 turns per day
  • 500 customers daily
  • Calculation: 500 × 1.4 × 1.3 = 910kg/day

Recommended Machine:

  • Ice-O-Matic CIM1845 (776kg/day) - May need dual system
  • Consider dual-head configuration
  • Or multiple machines for different areas

Bar Storage Bin Sizing

Storage Requirements:

  • 75-100% of daily production
  • Higher for weekend peaks
  • Multiple service points
  • Backup capacity essential

Recommended Storage:

  • Small bars: B55 (232kg)
  • Medium bars: B110 (388kg)
  • Large bars: Multiple bins or larger systems

Hotel Sizing Guide

Hotel ice requirements include guest rooms, restaurants, bars, and room service.

Hotel Sizing Formula

Standard Hotel:

Daily Ice = (Rooms) × 2.3kg × 1.2

Where:

  • Rooms = Number of guest rooms
  • 2.3kg = Ice per room (room service, bars, restaurants)
  • 1.2 = Peak factor (20% buffer)

Example Calculation:

  • 200-room hotel
  • Calculation: 200 × 2.3 × 1.2 = 552kg/day

Recommended Machine:

Hotel with Multiple Outlets

Complex Hotel Formula:

Daily Ice = (Room Ice) + (Restaurant Ice) + (Bar Ice) + (Banquet Ice)

Where:

  • Room Ice = Rooms × 1.5kg
  • Restaurant Ice = Restaurant seats × 0.7kg × turns
  • Bar Ice = Bar seats × 1.4kg × turns
  • Banquet Ice = Banquet capacity × 0.5kg × events

Example:

  • 300-room hotel
  • 150-seat restaurant (2 turns)
  • 80-seat bar (3 turns)
  • 500-person banquet capacity (0.5 events/day)

Calculation:

  • Room Ice: 300 × 1.5 = 450kg
  • Restaurant: 150 × 0.7 × 2 = 210kg
  • Bar: 80 × 1.4 × 3 = 336kg
  • Banquet: 500 × 0.5 × 0.5 = 125kg
  • Total: 1,121kg/day

Recommended Machine:

Hotel Storage Bin Sizing

Storage Requirements:

  • 50-75% of daily production
  • Multiple service points
  • Room service capacity
  • Backup for events

Recommended Storage:

  • Small hotels: B55 (232kg) or B110 (388kg)
  • Medium hotels: B110 (388kg) or multiple bins
  • Large hotels: Multiple B110 bins or larger systems

Healthcare Sizing Guide

Healthcare facilities have unique ice requirements for patient care and foodservice.

Healthcare Sizing Formula

Standard Healthcare:

Daily Ice = (Beds) × 4.5kg × 1.2

Where:

  • Beds = Number of patient beds
  • 4.5kg = Ice per bed (patient care, foodservice, hydration)
  • 1.2 = Peak factor (20% buffer)

Example Calculation:

  • 150-bed hospital
  • Calculation: 150 × 4.5 × 1.2 = 810kg/day

Recommended Machine:

Healthcare with Nugget Ice

Nugget Ice Considerations:

  • Patient-safe (no choking hazard)
  • Preferred for healthcare
  • Softer, easier to consume
  • Better for hydration

Recommended Machines:

Sizing:

  • Small units: 1-2 units per nursing station
  • Medium facilities: Centralized system
  • Large facilities: Multiple systems

Aged Care Sizing

Aged Care Considerations:

  • Lower ice usage per resident
  • Nugget ice preferred
  • Foodservice needs
  • Hydration support

Formula:

Daily Ice = (Residents) × 2.0kg × 1.2

Example:

  • 100-resident facility
  • Calculation: 100 × 2.0 × 1.2 = 240kg/day

Recommended Machine:

Seafood/Food Display Sizing

Seafood and food displays require continuous ice refreshment.

Seafood Display Sizing

Display Sizing Formula:

Daily Ice = (Display Size) × (Refresh Rate) × (Days)

Where:

  • Display Size = kg of product on display
  • Refresh Rate = 5-10kg ice per kg product
  • Days = Operating days

Example:

  • 50kg seafood display
  • 7kg ice per kg product
  • Calculation: 50 × 7 = 350kg/day

Recommended Machine:

Food Processing Sizing

Processing Sizing Formula:

Daily Ice = (Product Weight) × (Ice Ratio) × (Processing Days)

Where:

  • Product Weight = kg of product processed
  • Ice Ratio = 0.1-0.2 (10-20% ice by weight)
  • Processing Days = Days per week processing

Example:

  • 1,000kg product per day
  • 15% ice ratio
  • Calculation: 1,000 × 0.15 = 150kg/day

Recommended Machine:

Peak Demand Calculations

Accounting for peak demand ensures adequate capacity during busy periods.

Peak Period Identification

Common Peak Periods:

  • Friday/Saturday nights (bars, restaurants)
  • Summer months (all venues)
  • Lunch/dinner rushes
  • Special events
  • Holiday periods

Peak Factor Application

Standard Peak Factor:

  • 1.2 (20% buffer) - Standard operations
  • 1.25 (25% buffer) - Moderate peaks
  • 1.3 (30% buffer) - Extreme peaks

When to Use Higher Factors:

  • Extreme weekend peaks
  • Event venues
  • Seasonal variations
  • Unpredictable demand

Australian Peak Considerations

Summer Demand:

  • 20-30% higher in summer
  • Hot weather increases usage
  • Outdoor events
  • Extended service hours

Weekend Peaks:

  • Bars: 50-100% higher weekends
  • Restaurants: 30-50% higher
  • Hotels: Varies by location
  • Account for local patterns

Storage Bin Sizing

Proper storage bin sizing ensures adequate ice availability.

Storage Bin Sizing Formula

Standard Storage:

Storage Capacity = (Daily Production) × (Storage Factor)

Where:

  • Daily Production = Machine production capacity
  • Storage Factor = 0.5-1.0 (50-100% of daily production)

Storage Factor Guidelines

Storage Factors by Application:

  • Continuous service: 0.5-0.75 (50-75%)
  • Peak periods: 0.75-1.0 (75-100%)
  • Backup capacity: 1.0+ (100%+)

Storage Bin Options

Ice-O-Matic Storage Bins:

  • B25 - 110kg capacity
  • B40 - 156kg capacity
  • B55 - 232kg capacity
  • B110 - 388kg capacity

Storage Bin Selection:

  • Match to production capacity
  • Account for peak demand
  • Consider service patterns
  • Allow for backup capacity

Sizing Calculator Examples

Practical examples demonstrate sizing calculations.

Example 1: Medium Restaurant

Scenario:

  • 120-seat restaurant
  • 2.5 turns per day
  • Standard dining
  • Moderate peaks

Calculation:

  • Customers: 120 × 2.5 = 300
  • Ice need: 300 × 0.7kg = 210kg
  • Peak factor: 210 × 1.25 = 262kg/day

Recommended:

Example 2: Large Bar

Scenario:

  • 150-seat bar
  • 4 turns per day
  • Weekend peaks
  • Extended hours

Calculation:

  • Customers: 150 × 4 = 600
  • Ice need: 600 × 1.4kg = 840kg
  • Peak factor: 840 × 1.3 = 1,092kg/day

Recommended:

Example 3: Small Hotel

Scenario:

  • 80-room hotel
  • Restaurant and bar
  • Standard service

Calculation:

  • Room ice: 80 × 2.3kg = 184kg
  • Restaurant: 50 seats × 0.7kg × 2 = 70kg
  • Bar: 40 seats × 1.4kg × 2 = 112kg
  • Total: 366kg/day
  • Peak factor: 366 × 1.2 = 439kg/day

Recommended:

Real-World Sizing Examples

Real-world examples from Australian businesses.

Case Study 1: Melbourne Restaurant

Business:

  • 180-seat fine dining restaurant
  • 2 turns per day
  • Premium cocktails
  • Weekend peaks

Sizing:

  • Customers: 180 × 2 = 360
  • Ice: 360 × 1.0kg = 360kg
  • Peak: 360 × 1.3 = 468kg/day

Solution:

Case Study 2: Sydney Hotel

Business:

  • 250-room hotel
  • Restaurant, bar, room service
  • Conference facilities

Sizing:

  • Room ice: 250 × 1.5 = 375kg
  • Restaurant: 100 × 0.7 × 2 = 140kg
  • Bar: 60 × 1.4 × 3 = 252kg
  • Conference: 200 × 0.5 × 0.3 = 30kg
  • Total: 797kg/day

Solution:

Common Sizing Mistakes

Avoiding common mistakes saves money and prevents problems.

Mistake 1: Not Accounting for Peaks

Problem:

  • Undersized for peak periods
  • Ice shortages
  • Customer dissatisfaction

Solution:

  • Always add peak factor
  • Account for seasonal variations
  • Plan for events
  • Consider dual systems

Mistake 2: Ignoring Australian Conditions

Problem:

  • Production lower in summer
  • Hot weather reduces capacity
  • Insufficient capacity

Solution:

  • Account for ambient temperature
  • Consider water-cooled for hot climates
  • Add extra buffer for summer
  • Monitor performance

Mistake 3: Underestimating Storage Needs

Problem:

  • Insufficient storage
  • Ice shortages during peaks
  • Production does not keep up

Solution:

  • Size storage 50-100% of production
  • Account for peak demand
  • Consider service patterns
  • Allow backup capacity

Mistake 4: Not Considering Growth

Problem:

  • Machine too small for growth
  • Need replacement soon
  • Wasted investment

Solution:

  • Plan for growth
  • Consider modular systems
  • Allow expansion capacity
  • Future-proof investment

Sizing by Machine Type

Different machine types suit different sizing requirements.

Self-Contained Units

Best For:

  • Small to medium operations
  • 20-130kg/day requirements
  • Limited space
  • Simple installation

Examples:

  • UCG085A (38.5kg/day) - Small restaurants
  • LUI-250A (126kg/day) - Medium operations

Modular Systems

Best For:

  • Medium to large operations
  • 130-800kg+/day requirements
  • Scalable needs
  • High capacity

Examples:

  • CIM0825 (408kg/day) - Large restaurants, hotels
  • CIM1545 (708kg/day) - Large hotels, hospitals

Nugget/Chewblet Systems

Best For:

  • Healthcare facilities
  • Aged care
  • Smoothie bars
  • Patient-safe applications

Examples:

Flake Ice Systems

Best For:

  • Seafood displays
  • Food processing
  • Medical applications
  • Industrial uses

Examples:

FAQ Section

How do I calculate what size ice machine I need?

Calculate using: (Number of Units) × (Ice per Unit) × (Peak Factor). Industry benchmarks: restaurants 0.7kg/customer, bars 1.4kg/customer, hotels 2.3kg/room, hospitals 4.5kg/bed. Add 20-30% peak factor. See our industry-specific formulas for detailed guidance.

What is the difference between production capacity and storage capacity?

Production capacity is daily ice production (kg/day). Storage capacity is how much ice the bin holds (kg). Storage should be 50-100% of daily production typically. Production determines if you meet demand. Storage provides buffer for peaks. See our storage bin sizing section.

How much ice does a restaurant need per day?

Restaurants typically need 0.7kg per customer. A 150-seat restaurant with 2 turns (300 customers) needs 210kg base, plus 25% peak factor = 262kg/day. Actual needs vary by service style, menu, and climate. See our restaurant sizing guide for detailed calculations.

Do I need a bigger machine for summer?

Yes, summer demand is typically 20-30% higher due to hot weather. Also, production capacity decreases 10-15% per 5°C above 32°C ambient temperature. Size for summer peak demand and account for reduced production in hot conditions. Consider water-cooled units for hot climates.

What size storage bin do I need?

Storage bins should hold 50-100% of daily production typically. Higher storage (75-100%) for peak periods, lower (50-75%) for continuous service. Match bin to production capacity and service patterns. See our storage bin sizing section for detailed guidance.

Can I use multiple smaller machines instead of one large machine?

Yes, multiple machines provide redundancy and flexibility. They are more efficient for distributed service points. They require more space, installation, and maintenance. Consider your specific needs, space availability, and service patterns. See our machine type guide.

How do I size an ice machine for a bar?

Bars need the highest ice usage: 1.4kg per customer. Calculate: (Bar seats) × (Turns) × 1.4kg × 1.3 peak factor. A 100-seat bar with 3 turns needs 546kg/day. Account for weekend peaks (30%+ higher). See our bar sizing guide for detailed calculations.

What happens if I undersize my ice machine?

Undersizing causes: constant ice shortages, customer dissatisfaction, lost revenue, emergency ice purchases ($5–10/kg; costs indicative—contact us for current pricing), staff frustration, and potential equipment replacement. Always add 20-30% peak factor and account for Australian conditions. See our common mistakes section.

How do I account for peak demand when sizing?

Add a peak factor (1.2-1.3 typically, 20-30% buffer) to base calculations. Higher factors (1.3+) for extreme peaks like weekend bars. Account for seasonal variations (summer 20-30% higher), special events, and local patterns. See our peak demand calculations section.

What size ice machine for a 200-room hotel?

Hotels need 2.3kg per room typically. 200 rooms × 2.3kg = 460kg base, plus 20% peak = 552kg/day. If hotel has restaurant/bar, add those requirements. Recommended: CIM1135 (425kg) is tight, CIM1545 (708kg) better. See our hotel sizing guide.

Conclusion

Proper sizing is critical for commercial ice machine success. Following this sizing guide ensures you select the right machine for your operation, avoiding costly undersizing or wasteful oversizing.

Key sizing principles include: accurate demand calculation using industry benchmarks, peak factor application (20-30% buffer), accounting for Australian conditions (summer demand, hot weather), proper storage bin sizing (50-100% of production), and planning for growth and expansion.

Production capacity ratings are based on standard test conditions. Australian conditions (higher ambient temperatures, varying water quality) reduce actual production. Always account for local conditions and consult experts for complex sizing.

Coast Distributors is the Australian exclusive importer of Ice-O-Matic, Follett, Grant, and Lassele. 

Contact us for sizing and product enquiries. 

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