A Foodservice Guide to Ice Types & Ice Machines Every Restaurant Should Know
In any commercial kitchen, ice is more than a frozen commodity. It affects the flavor of beverages, the quality of cocktails, the temperature of displayed foods, and even the efficiency of service. Understanding the different types of ice for restaurants and choosing the right commercial ice machine ensures your operation is equipped for peak demand and consistent performance.
Cayard’s Foodservice Equipment & Supplies carries a wide range of foodservice ice equipment, including top brands such as Scotsman, Hoshizaki, Manitowoc, and Atosa—names trusted throughout the industry for durability, sanitation, and reliability.
This guide explains the most common ice types, their applications, and how to determine the right machine for your restaurant or operation.
Types of Ice Used in Restaurants
Below is a breakdown of the most common ice shapes used in foodservice. Your blog will include a graphic showing each ice type visually—perfect for helping operators compare textures, sizes, and applications.
Half-Dice Ice (Half Cube)
Applications:
- Soft drinks
- High-volume beverage service
- Fast-casual restaurants
Why Choose It:
Half-dice ice cools drinks quickly and dispenses easily from soda machines. It’s one of the most efficient and economical ice types.
Dice Ice (Full Cube)
Applications:
- Cocktails
- Iced coffee
- Restaurant beverage service
Why Choose It:
Larger cubes melt slower, making them ideal for bar programs where drink integrity matters.
Regular Ice (Standard Cube)
Applications:
- General restaurant use
- Hotels
- Cafeterias
Why Choose It:
Balanced, versatile, and suitable for most drink applications.
Nugget Ice (Chewable / Pellet Ice)
Applications:
- Healthcare
- Smoothies
- Fountain drinks
- Tea and specialty beverages
Why Choose It:
Nugget ice is beloved for its soft, chewable texture. Scotsman invented this type—and remains the category leader.
Gourmet Ice (Large, Clear, Contoured)
Applications:
- Fine dining
- Premium cocktails
- Banquets & special events
Why Choose It:
Gourmet ice is slow-melting and visually striking—ideal for top-shelf spirits and upscale beverages.
Small Square Ice
Applications:
- Coffee shops
- Quick-service cafés
- Beverage counters
Why Choose It:
Small cube size blends easily in iced coffees and frozen beverages.
Large Square Ice
Applications:
- Whiskey bars
- Cocktail lounges
- Steakhouses
Why Choose It:
Slow melt rate and elegant presentation make it perfect for “on the rocks” spirits.
Flake Ice
Applications:
- Seafood displays
- Produce displays
- Salad bars
- Bakeries
- Medical facilities
Why Choose It:
Soft, moldable, and gentle on delicate foods, flake ice is the top choice for display and prep.
How Much Ice Do You Need?
Common usage benchmarks include:
- Beverage service: ~1 lb per customer
- Bar program: ~3 lbs per seat
- Full-service restaurant: ~1.5 lbs per guest
- Hotel: ~5 lbs per room
- Healthcare: ~1 lb per patient bed
This chart helps new and existing operators calculate production capacity before choosing a machine.
Commercial Ice Machine Brands Sold by Cayard’s
Cayard’s offers four top-performing ice machine brands. Each brings unique advantages:
Scotsman Ice Machines
A world leader in nugget ice and high-efficiency production.
Why restaurants choose Scotsman:
- Industry-leading nugget ice
- Excellent energy efficiency
- Smart sanitation technology
- Quiet operation
Hoshizaki Ice Machines
Known for exceptional durability and their signature crescent cube.
Why restaurants choose Hoshizaki:
- Stainless steel evaporators
- Very reliable in hot kitchens
- Clean, clear ice cubes
- Long service life
Manitowoc Ice Machines
A popular choice for high-volume operations.
Why restaurants choose Manitowoc:
- Easy-to-clean machines
- Strong daily output
- Excellent diagnostics
- Great modular options
Atosa Ice Machines
A cost-effective option for small-to-medium restaurants.
Why restaurants choose Atosa:
- Budget-friendly
- Reliable daily production
- Great for smaller establishments
- Ideal as a secondary machine
How to Choose the Right Commercial Ice Machine
When selecting a machine, consider:
1. Ice Shape
Match cubes or nuggets to your beverage program.
2. Daily Ice Volume
Use the infographic chart to determine lbs/day.
3. Machine Placement
Options include:
- Undercounter
- Modular
- Countertop / dispensers
4. Water Filtration
Better filtration = longer machine lifespan + clearer ice.
5. Local Support & Service
Cayard’s provides guidance on installation and maintenance.
Contact Cayard’s for Expert Ice Machine Guidance
Whether you’re opening a new operation, upgrading equipment, or trying to determine the right ice type for your menu, Cayard’s Foodservice Equipment & Supplies is here to help.
Call or visit us today to speak with a foodservice equipment expert and find the ideal ice machine for your restaurant.
