Which ice machine for a cafe,
restaurant or hotel?
A lunchroom, a restaurant with a terrace and a hotel all need an ice machine, but never the same one. This guide ties your type of venue to a realistic daily capacity and the matching Hoshizaki model, and shows where it goes wrong in practice.
By Jos Menting, JMGT Commercial Kitchen Equipment · Official Hoshizaki dealer · Last updated 15 October 2026
In brief
A lunchroom gets by on 20 to 45 kg per day, a restaurant on 45 to 80 kg, a restaurant with a terrace or a cafe on 60 to 150 kg and a hotel on 25 to 60 kg plus a breakfast peak. Size for your busiest day, not the average, and put the machine where it can shed its heat.
First question: how much ice does your venue really use?
Ice consumption depends less on the number of seats than on what you serve. A cafe with many long drinks and soft drinks uses more ice per guest than a restaurant where ice mostly goes into water and wine coolers. In a hotel, consumption is spread across breakfast, bar and room service, with one clear peak.
So size for the busiest day of the year, not the average. A machine that handles the average runs empty on exactly the day you take the most revenue. The full calculation model is in the article on ice machine capacity.
Guidelines per venue type
The guidelines assume a busy day. Daily capacity is the range in which you look for a machine; the column next to it shows which model usually fits.
| Venue type | Guideline per day | Usually matching model |
|---|---|---|
| Lunchroom or small cafe | 20 - 45 kg (0.5 - 1 kg per guest) | KM-40B (crescent ice) or IM-45NE-HC |
| Restaurant | 45 - 80 kg (0.5 - 1 kg per guest) | IM-45NE-HC or IM-65NE-HC |
| Restaurant with terrace | 80 - 120 kg (1 - 1.5 kg per guest) | IM-65NE-HC, with extra storage or a second machine for peaks |
| Cafe or bar | 60 - 150 kg (1 - 2 kg per guest) | IM-65NE-HC, for high peaks the IM-240NE-HC with a storage bin |
| Hotel (breakfast, bar, rooms) | 25 - 60 kg (0.3 - 0.5 kg per room) | IM-45NE-HC or IM-65NE-HC; for conferences or events the IM-240NE-HC |
The models named are a direction; actual output depends on air and water temperature. In a warm room or on a hot day, output is noticeably below the rated value.
What we see in practice at hospitality venues and hotels
In hospitality installations the model choice rarely goes wrong, but the location often does. An air cooled unit built tightly between the dishwasher and the coffee machine in the service area copes on a cool Tuesday and runs empty on the first warm Saturday. That is why we measure the ambient temperature at the intended spot when we quote.
In hotels, storage is often the deciding factor: a mid sized machine with a good bin and a storage bunker serves a breakfast better than one powerful machine with no stock. The ice is made overnight and is simply ready at six in the morning.
Next step
Tell us your venue type, guest numbers and where the machine will stand. We recommend a model from stock and think through capacity and placement beforehand.
Frequently asked questions
How much ice does a restaurant need per day?
A restaurant averages 0.5 to 1 kg of ice per guest, which comes to roughly 45 to 80 kg per day. With a terrace it rises to 80 to 120 kg, because warm days raise consumption and lower the machine output.
Which ice suits an ordinary cafe?
Full cube ice is the standard: clear, hard and slow melting, suitable for soft drinks, water, wine and long drinks. Crescent ice is a compact choice for general drinks service where volume matters more than looks.
Is one machine enough or do I need two?
For most cafes and restaurants one machine with a good storage bin is enough. A second machine or a separate bunker makes sense for strong peaks, such as on a terrace or at events, or if you need a second ice type.
Air or water cooled for a hotel or restaurant?
Air cooled is simpler and cheaper to run when there is enough space and ventilation. Water cooled comes into play in a small, warm or boxed in room, but uses more water. We assess this on site when planning placement.
What maintenance does an ice machine need in hospitality?
Regular cleaning of the water circuit and condenser, timely filter replacement and, in hard water areas, timely descaling. The new generation reports by itself when cleaning is due. The checklist is in our maintenance article.