Ice machine capacity calculation
for your hospitality business
An ice machine that is too small means empty bins at peak times. A machine that is too large costs unnecessary money on purchase and energy. This guide gives you the exact calculation formula and capacity tables by venue type.
By JMGT Commercial Kitchen Equipment · Official Hoshizaki Dealer · Last updated 26 May 2026
Quick formula
Required daily capacity (kg) = Number of covers/guests on the peak day x ice consumption per guest x 1.3 (safety buffer). Storage = at least 50 per cent of daily requirement.
Step 1: Determine ice consumption per guest
Ice consumption per guest varies considerably by venue type. Restaurants use less than cocktail bars, lounges and summer terraces. For an accurate calculation use the following benchmarks from JMGT's practical experience.
| Venue type | Ice per guest/day | Ice type |
|---|---|---|
| Restaurant (standard) | 0.5 – 1 kg | Cube ice (KM) |
| Restaurant with terrace | 1 – 1.5 kg | Cube ice (KM) |
| Cafe / Bar | 1 – 2 kg | Cube ice (KM) |
| Cocktail bar | 2 – 3 kg | Cube ice + crushed |
| Hotel breakfast (per room) | 0.3 – 0.5 kg | Cube ice + flake |
| Staff catering | 0.3 – 0.6 kg | Cube ice (KM) |
| Catering event | 0.5 – 1.5 kg | Cube ice (KM) |
| Fish/butcher (per day) | 20 – 80 kg | Flake ice (FM) |
| Bakery | 5 – 20 kg | Flake ice (FM) |
Source: JMGT practical experience with hospitality clients over 35 years.
Step 2: Calculation example for an average restaurant
Assume: you run a restaurant with an average of 80 covers per evening, with 120 covers on peak days. Consumption per cover is 0.8 kg of ice (cube ice for soft drinks, wine cooling, water). The calculation: 120 x 0.8 x 1.3 = 125 kg per day required.
For this volume a Hoshizaki KM-140 fits (140 kg/day production, 90 kg storage). The KM-100 would be too tight on peak days. Investment approx. £4,500–5,500 excl. VAT.
Tip: For terrace restaurants and cocktail bars, calculate 1.5 times the regular consumption in summer months. Plan capacity for the summer peak, not the annual average.
Step 3: Hoshizaki models by capacity
Hoshizaki ice machines are available as compact floor-standing units (KM series up to 250 kg/day) and as modular systems for higher capacities. For most hospitality operations the KM series is sufficient. The table below matches your calculated daily requirement to the appropriate model.
| Daily requirement | Hoshizaki model | Typical venue |
|---|---|---|
| 25–50 kg | KM-50 / KM-75 | Small cafe, lunch restaurant, bakery |
| 75–100 kg | KM-100 | Mid-sized restaurant, hotel bar |
| 100–140 kg | KM-140 | Busy restaurant, staff catering |
| 140–180 kg | KM-180 | Cocktail bar, hotel with restaurant |
| 180–260 kg | KM-260 | Large restaurant, event venue |
| 300–500 kg | KM-901 + B bin | Hotel chain, catering company |
| 500–1000 kg | KM-1300/1800 + B bin | Hospital, factory canteen, event hall |
Step 4: Cube ice, flake ice or crushed?
The choice between cube ice (KM series), flake ice (FM series) or crushed ice (CM series) depends on your application. Cube ice is universal for drinks, flake ice for presentation and cooling, crushed for cocktails and smoothies.
Cube ice (KM): hard, clear, melts slowly. For soft drinks, water, wine, whisky. Also for on-the-rocks. The right choice for 80 percent of hospitality operations.
Flake ice (FM): flat, soft, ideal for fish presentation at butchers/fishmongers, cooling bottled buffets and herb mixes. Also in care for patient drinks (soft texture).
Crushed ice (CM): ground cube ice. For cocktail bars with Mojito, Caipirinha and frozen drink menus. Also for smoothies and granita.
Frequently asked questions
How much ice does a restaurant use on average per day?
An average restaurant uses 0.5 to 1 kg of ice per cover per day. At a restaurant with 100 covers per day that is 50–100 kg of ice. With a lot of cocktail service or a summer terrace this doubles to 1.5–2 kg per cover. Always calculate for peak days, not average values.
What is the difference between cube ice, flake ice and crushed ice?
Cube ice (Hoshizaki KM series) is filtered, clear and melts slowly – ideal for cocktails, whisky and soft drinks. Flake ice (Hoshizaki FM series) is flat and soft, ideal for fish presentation, butchers and chilled buffets. Crushed ice (ground) is used for smoothies and specific cocktails.
Which Hoshizaki ice machine is suitable for my cafe?
For cafes up to 100 guests per day: Hoshizaki KM-100 (100 kg/day). For cafes with 100–200 guests: KM-140 or KM-160. For cocktail bars with intensive operation: KM-180 or KM-260. Note storage capacity alongside production capacity – storage should be 30–50 percent of daily needs.
How much ice does a hotel breakfast buffet need?
For hotel breakfast calculate 0.3 to 0.5 kg of ice per room per day (for drinks buffet, fish buffet and herb butter cooling). A hotel with 80 rooms needs 24–40 kg of ice per day. Add extra ice for restaurant services if applicable.
Do I need a separate storage bin alongside the ice machine?
Modular Hoshizaki systems (such as KM-901 or KM-1300) have separate storage bins (B series) of 100–700 kg. More compact KM models have integrated storage of 40–90 kg. With high peak demand, an additional B bin is more practical than a larger machine.
Our advisory approach
JMGT can visit your site to analyse your ice consumption. We assess peak times, storage space and ventilation together. Result: a quote with the appropriate Hoshizaki model, installation and water softening (where needed for hard water).
Next step
Not sure which model fits? Request a quote with your venue type and peak figures – we recommend the right Hoshizaki ice machine.