How to choose a commercial ice maker

Cube or flake: which ice do you need?

Start with the ice your business needs — it determines the machine type:

• Clear cube — hard and slow-melting; best for drinks at cafés, coffee shops and bars, keeping beverages appealing without watering down.
• Flake — soft and moldable; ideal for buffets, seafood, fish displays and chilling fresh food.

Size the daily output

Estimate from cups or customers per day, with headroom for peaks and growth. Match the storage bin to your usage rhythm — enough output but too small a bin can fall behind in a rush. Our team can size output to your real usage.

Air- or water-cooled?

Air-cooled units are simple to install and save water but need ventilation and a not-too-hot environment. Water-cooled units suit tight spaces or high ambient temperatures. Choose based on your actual site conditions.

Water quality and upkeep

Water quality affects ice clarity and machine life. In hard-water areas, use filtration and periodic descaling. Regular upkeep keeps output at full capacity and the ice clean and hygienic.

The economics: make vs buy

Making your own ice cuts daily ice-buying costs and the hassle of ordering and storage. With steady use, many businesses reach payback within roughly a year, while also controlling ice quality and cleanliness in-house.

In short

Choose from your real-world usage first, then look at specs and price, and never overlook the right detergent and after-sales service. The Streamwash team is glad to advise and help you choose, free.