Buying a Commercial Ice Machine in Australia: Types, Sizing and Costs

A commercial ice machine is one of those pieces of equipment  that only gets attention when it goes wrong. Too small, and your bar or café runs dry on the busiest night of the week. Too big, and you’ve paid for capacity you’ll never use.

Pick the wrong type for your space, and you’re stuck with a machine that clogs, overheats or churns out ice that doesn’t suit your drinks or display.

This guide covers the main types of commercial ice machine, how to size one for your business and what drives the price, so you know what to look for when a commercial ice machine for sale catches your eye, no matter if you’re fitting out a new Melbourne café or replacing a tired machine in a busy bar,

Types of Commercial Ice Machines

In Australia, commercial ice machines are categorised by their physical formats, the types of ice they produce and their condenser cooling systems. There are 3 physical formats, 4 different types of ice and 3 different kinds of cooling systems.

Three Machine Formats

• Modular (Cuber/Flaker Head): This format has separate ice-making heads that sit on top of a standalone storage bin or dispenser. It is ideal for high-volume venues needing massive daily output (160 kg to 500 kg+), such as restaurants or nightclubs and bars.
• Self-Contained / Under-bench: Combines the ice maker and storage bin in a single compact cabinet designed to slide under counters and bar tops. This is the standard ice box for cafes, quiet pubs, and small restaurants (18 kg to 115 kg capacity).
• Countertop / Dispenser: Portable or station-based units designed for self-service guest areas, offices, or healthcare settings, with lower demand or direct dispensing needs.

Common Ice Types

• Cube / Gourmet Ice: Solid, clear cubes or thimble-shaped ice that melts slowly. Good for spirits, cocktails and table service, where you don’t want drinks watered down.
• Crescent Ice: Curved, half-moon pieces that suit bars and busy drink service. They fill a glass well and don’t clump together.
• Nugget / Pellet Ice: Soft, chewable ice that soaks up the flavour of the drink. Popular in cafes, hospitals and aged care, and for takeaway drinks.
• Flake Ice: Soft, loose ice that moulds easily and packs tight. Used for seafood displays, salad bars and chilling food quickly.

Condenser Cooling Options

• Air-cooled: The most common and usually the cheapest to buy and install. It needs enough airflow around the machine, so it suits a well-ventilated spot rather than a tight, hot corner.
• Water-cooled: Quieter, and copes better in a hot room. The trade-off is higher water use and a direct water connection.
• Remote condenser: The heat-producing part of the machine is mounted outside the building, which keeps heat and noise out of the kitchen or bar.

How to Size a Commercial Ice Machine for Your Business

There is actually a formula you can use to calculate your ice needs, and determine what size commercial ice machine you need for your venue.

You determine the size of ice machine you need based on the peak usage time at your venue, when it is at its busiest. It’s better to have too much ice than run out of ice. You then add a 20%- 25% buffer, just in case.

Once you’ve worked out your peak period, you apply industry estimates of ice consumption per person:

• Restaurants typically require about 0.68 kg per person.
• Bars need roughly 1.4 kg per customer.
• Cafes use about 0.5 kg per person.
• Hotels estimate around 2.7 kg per ice bucket.

The sizing formula: [Number of guests] * [ice per guest] * [peak factor]

Add the 25% buffer to account for unexpected crowd surges and for warm summer conditions.

Example:

A popular cafe on Chapel Street has around 120 guests per hour over lunch. For cafes, the industry feels around 0.45 kg per person is the average. The peak factor is 25% (1.25)

Using the formula: 120 * 0.45 * 1.25 = 67.5 kg of ice per hour at peak times.

Remember to size for summer. A run of 35-degree days in Melbourne can push ice demand well past what a typical Tuesday suggests.

Air-Cooled or Water-Cooled: Where the Machine Will Sit

The place where you will store your ice machine will determine what kind of cooling system you will use.

Air-cooled ice machines need an open space with heavy airflow to operate safely. Usually they sit outdoors, on a roof or in a large, well-ventilated room. You must have clearance around all the vents, or the machine will overheat and fail on you.

This type of machine is best suited for places that don’t have access to water lines and places with good air circulation. Think festivals with tents, or large functions in ballrooms.

Water-cooled ice-making machines sit inside a venue, in tight, enclosed spaces, as they don’t need large gaps for airflow and venting. They do require a steady stream of water and a drain line. This means they can’t be used in mobile setups without plumbing, such as food trucks.

This type of machine is good for hot kitchens, confined backrooms or indoor spaces that have no room for venting but a good supply of water.

A remote condenser for an ice machine is a separate outdoor unit typically mounted on a wall or on the roof. It is connected to the ice maker through a refrigerant line. It moves the mechanical noise of the unit outside, leaving it quiet inside the working space. It can allow a high volume of ice creation without straining indoor ventilation or air-conditioning systems.

Installation is more complex, as it requires penetrating the wall or ceiling for the refrigerant lines and a dedicated outdoor electrical connection.

What Affects the Cost of a Commercial Ice Machine

The main factors that determine the cost of a commercial ice-making machine are capacity and cooling system. Generally, the more ice you need to produce, the higher the cost of the ice-making machine, so it pays to compare each commercial ice machine for sale on capacity and running costs, not just the price tag.

• Capacity and production rate: The more ice a machine makes in 24 hours, the more it generally costs. Under-counter and under-bench models for small cafés and bars range from about $1,500 to $5,500. Machines producing around 225 to 250 kg a day run from about $6,000 to $10,000, and the largest unit in the range is just under $14,000. All prices exclude GST.
• Machine type and application: Self-contained under-bench units cost the least, so they suit small venues with modest demand. Output tends to affect the price more than ice type, so work out how much ice you need before you decide on cubes, nuggets or flakes.
• Cooling system (air-cooled or water-cooled): Air-cooled machines are the most common choice and usually cost less upfront. Water-cooled units use more water, which adds to your running costs.
• Installation and ongoing costs: The price of the machine is only part of the total. Professional installation and regular servicing add to it, so ask for both to be quoted upfront.

Commercial Ice Machines for Sale: What to Check Before You Buy

Before you buy your ice machine, you need to calculate your peak daily ice demand and check your site’s utility connection. This will determine the size of your ice machine and the cooling power source. You don’t want a machine that looks good in the brochure to fail you in your shop.

Key Factors to Check

• Production Capacity: Estimate the maximum amount of ice you need during your busiest shift, then add a buffer of 10% to 15% for safety. Use the calculations above to determine your capacity.
• Ice Format: Match the type of ice to your menu. Use standard cubes for cocktails and soft drinks because they melt slowly, and flake or nugget ice for seafood displays, healthcare or blended drinks.
• Storage Bin Size: Ensure the built-in or modular storage bin can hold enough reserve ice for your peak hours without running dry.
• Ventilation and Placement: Air-cooled units need clear space around the sides and back (usually at least 150 mm) to exhaust heat. Placing a unit in a hot kitchen or enclosed cupboard reduces output and can cause machine failure.
• Water and Drainage: Confirm your water pressure, water quality, and the position of the floor drain relative to the machine’s location. Many manufacturers require specific water filters to protect your warranty.
• Electrical Supply: Verify voltage, plug requirements, and circuit capacity before ordering the unit.

How to Choose Between Commercial Kitchen Equipment Suppliers

Choosing a supplier is about more than finding the best price on a single machine. The right commercial kitchen equipment suppliers become a long-term partner, helping you get the right equipment, keep it running and fix problems quickly when they come up. That matters most for refrigeration and ice machines, which run all day and are hard to do without when they fail. Before you commit, here’s what to weigh up.

• Specialist Knowledge, Not Just Range: A big catalogue is handy, but it doesn’t tell you whether the supplier understands the equipment. For refrigeration and ice machines in particular, choose a supplier that knows how units perform in real kitchens, bars and cafés. With over 40 years supplying and servicing commercial refrigeration, they can match capacity, ice type and installation requirements to your venue, rather than just selling you whatever’s in stock.
• Warranty and Spare Parts: Look for robust parts and labour warranties, and confirm the parts are actually held locally. A warranty means little if a critical machine is down for weeks waiting on a part during peak service.
• After-Sales Support and Maintenance: Refrigeration and ice machines need regular servicing to keep running efficiently and hygienically. Prioritise commercial catering equipment suppliers that offer technical support, routine maintenance and fast access to replacement parts, so a fault doesn’t turn into costly downtime. Local matters here. A Melbourne-based supplier with its own technicians can get to you quickly when a machine fails mid-service.
• Value Over Lowest Price: The cheapest unit rarely costs the least over its life. When you buy commercial kitchen equipment, factor in energy efficiency, build quality (heavy-duty stainless steel holds up far better under commercial use) and running costs. A well-built machine with proper support will outlast and outperform a bargain buy.
• Experience and Planning Support: Established suppliers can help with layout planning and workflow, including where refrigeration and ice production sit so staff can get to them easily and the unit has the ventilation and drainage it needs.

Choosing a Supplier You Can Rely On

The right supplier does more than sell you equipment. They help you choose the right unit, back it with solid warranty and spare parts, and keep it running with proper servicing. That matters most with refrigeration and ice machines, where a breakdown during service can cost you far more than the price difference between a cheap unit and a quality one.

When you compare commercial kitchen equipment suppliers, look past the price tag to their product knowledge, after-sales support and long-term value. If you’re ready to find the right commercial ice machine for your venue, call our team on 1300 66 1004 or request a quote today. You can also browse our full range of commercial refrigeration and catering equipment.