Ningbo Kaison Electric Appliance Co., Ltd. No. 83 Huatang Road, Fuhai Town, Cixi, Ningbo
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Applications

Restaurant Ice Makers

Get a Scenario Quote WhatsApp Us
  • Model recommendation within 24 hours
  • 25kg to 5 tons/day capacity range
  • Voltage and cooling adapted to your market
Cubetypical ice types
50–150kg/24hrecommended daily capacity
Restaurant Ice Makers scenario with KAISON commercial ice machine
Scenario needs

What a restaurant ice maker setup actually demands

Choosing by price sheet alone is how buyers end up with the wrong machine. These four factors decide whether the machine works in your scenario.

The right ice for the serve

Cube, nugget, flake, or gourmet — ice shape affects drink presentation, cooling speed, and product display. We match the ice type to how it will be used.

Capacity with peak headroom

Daily output is rated over 24 hours — but your demand peaks in hours. We size machines and bins so you never run out mid-service.

Fits the space and climate

Undercounter, countertop, or modular; air-cooled or water-cooled for hot environments — installation constraints narrow the choice fast.

Hygiene and easy upkeep

One-button self-cleaning, water filtration, and food-safe materials keep ice safe and maintenance simple for daily commercial use.

Recommended configurations: Built-in Bin Undercounter Air-Cooled
Recommended models

Ice machines proven in restaurant ice maker use

A starting selection for this scenario. Tell us your daily demand and space constraints for an exact recommendation.

Sizing reference

Restaurant ice sizing by covers

The working rule is 0.5–1kg per cover — heavy soft-drink casual dining at the top of the range, wine-led fine dining at the bottom. Add 20–30% for hot weather, and ensure the bin capacity can handle the pre-service fill plus the dinner rush.

Covers per dayDaily ice useSuggested setup
80 covers40–80kg80–100kg/24h built-in bin near the service station
150 covers75–150kg150kg/24h cabinet, or two units across stations
250+ covers / banquets125kg+Modular head + bin in back-of-house
With a real barAdd 1–1.5kg per bar seatSeparate undercounter unit at the bar — see the bar program
Ice on the menu

Which ice a restaurant actually serves

Cube — the house default

Full cubes melt slowest in water and soft-drink service, which is why they are the single house ice in most restaurants.

Crescent — for fountains

Self-serve fountain service runs smoother on crescent ice, which flows through dispensers without jamming.

Flake — for the raw bar

Seafood display and raw bars need flake beds that hold product at 0–2°C without bruising.

Placement & hygiene

Where inspections and service are won

Close to service, out of the heat

Every meter of distance costs staff steps all night, and every degree of ambient heat costs you output all summer. In hot, enclosed kitchens, specify water cooling.

Ice is legally food

Scoop on a hook outside the bin, sanitizing on a logged schedule, water filters changed at regular intervals — KAISON ships cleaning documentation with each machine.

Respect the clearance

Air-cooled cabinets need their spec-sheet airflow clearance; send installation photos and KAISON confirms fit before quotation.

Sizing guide

Three steps to the right machine

  1. 01

    Estimate daily demand

    Work from covers, seats, or output per day. When in doubt, size up — rated capacity drops in hot ambient conditions.

  2. 02

    Pick the ice type

    Match ice shape to the serve: cubes for drinks, nugget for chewable ice, flake for display and cooling, gourmet for premium bars.

  3. 03

    Confirm the configuration

    Built-in bin or modular, air- or water-cooled, voltage and certifications for your country — then request the factory quote.

Why choose us

Why restaurant ice maker buyers choose KAISON

As a one-stop commercial refrigeration solution provider, KAISON combines proven experience, flexible service, source-factory pricing, and strict quality control for B2B buyers.

Experience

Serving 30+ well-known brands and 10+ leading cross-border e-commerce sellers through OEM/ODM cooperation.

Service

Full category coverage, flexible sampling, fast delivery schedules, and worry-free after-sales support.

Price

Own factory close to Ningbo port with source-level procurement advantages in the refrigeration industrial cluster.

Quality

Laboratory transport-simulation testing, with every machine passing 2+ hours of quality inspection before packing.

Factory manufacturing

Built by a manufacturer, not a trading company

Machines recommended for restaurant ice maker use ship from KAISON's own 20,000㎡ factory in Cixi, Ningbo — cutting, welding, foaming, assembly, and testing all under one roof.

KAISON sheet metal workshop cutting ice machine cabinet panels
Sheet Metal Workshop
KAISON foaming workshop with insulation moulds for ice machine cabinets
Foaming Workshop
KAISON ice machine assembly workshop with cabinets on the production line
Assembly Workshop
KAISON quality inspection line running finished commercial ice machines
Quality Inspection
KAISON finished goods warehouse stacked with packed commercial ice machines
Finished Goods Warehouse
KAISON ice machine factory office building in Cixi, Ningbo
Factory Office Building
1998Established
80,000+Units exported annually
200+Commercial refrigeration models
ISO/CEExport compliance support
Ask About Production Capacity

Custom process

Want your own brand for your restaurant ice maker business?

Logo, panel finish, and packaging can be customized on any recommended model through KAISON's OEM/ODM program — from sample approval to mass production.

  1. 01

    Requirement & Design

    Confirm ice type, capacity, voltage, and branding needs, then get a model recommendation and cost analysis.

  2. 02

    Prototype & Sample Approval

    Logo, panel, and packaging customization tested and refined until you approve the pre-production sample.

  3. 03

    Mass Production & Testing

    Incoming inspection, assembly, and 100% performance testing before packing — no untested unit ships.

  4. 04

    Delivery & After-sales

    Export packaging under EXW/FOB/CIF/DDP terms, with installation videos and remote technical support after handover.

Start Your OEM Project See Full OEM/ODM Process
FAQ

Questions restaurant ice maker buyers ask

How much ice does a restaurant use per cover?

Plan 0.5–1kg per cover: heavy soft-drink casual dining at the top of the range, wine-led fine dining at the bottom. A 120-cover evening needs 60–120kg/24h capacity plus 20–30% headroom.

Which ice type is standard for restaurants?

Cube ice — it melts slowly in water and soft-drink service. Crescent suits self-serve fountains, and flake covers raw bars and seafood display; many restaurants run cube as the single house ice.

Where should the ice machine go in a restaurant?

As close to the service station as possible while staying out of the cook line's heat. Distance costs staff steps every service; ambient heat costs machine output every summer.

What does a health inspector check about ice?

Ice is food: scoop stored outside the bin, sanitized bin and scoop on a logged schedule, water filters changed at regular intervals, and food-contact-safe machine materials. KAISON ships cleaning documentation with each machine.

Should the bar have its own ice machine?

Yes, if the bar is a real revenue center — an undercounter unit at the bar keeps bartenders pouring instead of walking, and the kitchen machine keeps its buffer for table service.

What if my kitchen is small and hot?

Choose an undercounter unit inside the service station or specify a water-cooled condenser — hot enclosed kitchens are exactly where air-cooled output collapses. Send photos and KAISON will confirm the fit.

Can a restaurant group standardize machines across outlets?

Yes. KAISON supplies consistent model families with one spare-parts pool, group branding under OEM/ODM, and voltage/certification builds per country for international groups.

    Factory quote

    Tell KAISON your ice machine requirements

    Send your ice type, daily capacity, quantity, market, and OEM/ODM needs. KAISON will recommend suitable models and prepare a factory quotation within 24 hours.

    • Factory-direct commercial ice machine supply

    • OEM/ODM support for distributors and brand owners

    • Export documentation and quality inspection support

    @gary@nbkaison.com
    ✆+86 189 6788 7923

    200+Commercial refrigeration models

    ISO/CECompliance document support

    80,000Annual ice machine capacity

    OEMPrivate label project support


    KAISON replies within 24 hours with model suggestions and quotation details.

    Factory-Direct Ice Machine Supplier

    Source restaurant ice makers straight from the KAISON factory

    Source cube ice machines, flake ice machines, snowflake ice machines and commercial refrigeration solutions from KAISON with factory support, quality control and export documentation.

    Request a Quote
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    Ningbo Kaison Electric Appliance Co., Ltd. manufactures commercial ice machines for distributors, importers, foodservice equipment suppliers and private-label OEM/ODM projects.

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