Ice machine for a brewery / taproom

A brewery taproom is guest and service ice, not a glycol plant. Most of the pour is beer that left a cold cellar or a jacketed serving tank. The cube machine is for water glasses, non-beer iced drinks, a cocktail well if you have one, ice baths or growler buckets you actually fill, and sometimes a food-display bed. Putting Saturday taproom traffic on a 38 lb crescent leftover, or copying the cocktail bar 3 lb/seat line onto every beer guest, is how the well is empty at 7:30. Putting wort, cold-crash, or cellar load on that same cabinet is a different mistake: commercial brewery chilling is glycol and plate exchangers, not a restaurant cuber.

This is a planning page from published application factors and current OEM sheets. It is not a dealer quote, not a review score, and not a health-code opinion. Confirm electrical, plumbing, clearance, and sanitation with the people who inspect the building.

Published taproom factors

Foodservice charts we opened do not publish a “brewery pounds per guest” or “taproom pounds per guest” line. Closest published rows are beer-and-wine bar for a beer-pour room, cocktail bar if there is a shaken well, full-service restaurant for plated brewpub covers, and QSR / fountain ounces for iced non-beer drinks. Those are dealer/OEM rules of thumb, not a manufacturer warranty and not a lab measurement.

The VenueIce sizing table already has a beer-and-wine bar row (~1 lb per person) and a cocktail bar row (~3 lb per seat). It does not have a brewery guest factor, because the dealer charts we opened do not publish one. Use Kitchen Spot / Ice Machine Sales 1 lb/person for beer-pour guests. Use 3 lb/seat only for a cocktail well. Use 1.5 lb/guest (or GoFoodservice 2 lb) only for plated brewpub covers. Use Kitchen Spot / GoFoodservice oz-per-cup for iced non-beer drinks you can count. Add Kitchen Spot’s +20% when you want their published reserve. Do not invent a “brewery lb/guest.”

Why a taproom is not a cocktail bar (and not a restaurant cover count)

A cocktail well assumes almost every seat burns ice in the tin and the glass. A beer-pour taproom may seat 80 people and scoop ice for water, a house soda, and a few shandies. A brewpub with a kitchen is a third worksheet.

• Beer itself is usually not the ice load. Draft beer is held cold by cellar, keg cooler, jacketed serving tanks, or a glycol long-draw — see the process section below. Kitchen Spot’s beer-and-wine 1 lb/person is the closest published guest line for that room. It is still a rule of thumb, not a measured pint.
• Count cups when you have POS. Atlantic: where beverage counts exist, a cup-by-cup calculation is more precise than a per-customer estimate. Weigh a fill of each water glass, NA soda, and iced tea you actually sell. Kitchen Spot’s water-glass and QSR ounce tables are that job.
• Do not copy 3 lb/seat onto a beer guest. Atlantic’s bar/nightclub 3 lb/seat and Kitchen Spot’s cocktail 3 lb/person assume mixed drinks. Ice Machine Sales prints beer-and-wine at 1 lb on the same chart as cocktail 3 lb. The Restaurant Warehouse “large taproom” band is the 3 lb cocktail formula with a taproom name on it.
• Do not copy 1.5 lb/guest onto every taproom ticket. The restaurant line is plated covers — water plus an iced drink plus kitchen use in those charts. A standing-room Saturday that sells pints and pretzels is not 80 restaurant covers unless you actually plated 80.
• A cocktail well is its own row. If the brewpub shakes drinks, use the cocktail-bar 3 lb line on those seats (or weigh the well). Do not also multiply those same people by the beer-and-wine 1 lb row.
• Ice baths and growler buckets are measured fills. Atlantic names bottle chilling as an add-on to the 3 lb bar line. No chart we opened publishes pounds per ice bath, beer bucket, or growler tub. Weigh a fill and count how many you build on the peak day. That is a separate line.
• Process ice is not drink ice. A flake or cube cabinet is not a wort chiller. If a retailer names flake for brewing, keep it off the guest worksheet — see below.

Cube, half-dice, crescent, and nugget math for glasses lives on best ice for a cocktail bar and cube vs half-dice vs nugget vs flake. Fountain chewable ice is the c-store nugget story. Do not scoop drink cubes into a fermenter because the taproom machine is closer.

Three rooms, three worksheets

Charts support a split even when they never print the word brewery:

• Taproom-only / tasting room. Beer-and-wine 1 lb/person on peak guests, plus ounce-table NA drinks you can count, plus any weighed ice-bath line. No kitchen cover count unless you plate.
• Brewery-with-taproom / brewpub. Dining covers on the restaurant 1.5 lb (or GoFoodservice 2 lb) row. Beer-pour guests who are not those covers stay on 1 lb. A cocktail well stays on 3 lb/seat. Do not stack all three on the same person.
• Packaging / cold-room / display. Mueller’s brewery-chilling page sizes cold rooms with glycol-to-air or refrigerant-to-air exchangers, not with a cube head. If you actually bed product or a raw bar on ice, use Kitchen Spot 35 lb/ft³ or GoFoodservice 30 lb/ft³ and usually a flake cabinet. That is not taproom drink ice.

A production brewery with a small tasting bar is the first worksheet plus a glycol plant you do not buy from this directory. A 200-seat beer garden with a taco window is the first worksheet plus patio reserve plus, if you plate, the restaurant row.

Worked tasting-room Saturday (beer pour)

Same peak-day method as the sizing page: count the load, pick a published factor, add the reserve the source uses. No kitchen, no cocktail well, no ice-bath line.

Peak Saturday 80 taproom guests.

• Kitchen Spot / Ice Machine Sales beer-and-wine 1 lb/person: 80 × 1.0 = 80 lb
• Kitchen Spot +20%: 96 lb
• Atlantic busy-bar reserve band 15–25% on that 80 lb: about 92–100 lb
• Kitchen Spot water-glass 4 oz / 10 oz if you instead count 80 waters and no other ice: 80 × 4 oz = 320 oz ÷ 16 = 20 lb — only if that is truly all you scoop
• Atlantic / Kitchen Spot cocktail 3 lb: 80 × 3 = 240 lb — use it only if those 80 seats are a shaken well
• HoshizakiIceMaker.com dealer 1–2 lb/guest: 80–160 lb — dealer copy, not a chart we treat as a third independent factor

The 80–100 lb Kitchen Spot beer-and-wine band is still in large-undercounter territory if the bin covers the rush. A Hoshizaki KM-161BAK is 156 lb on the current product page with a 78 lb bin. A Manitowoc UYF-0140A is 137 / 100 lb with a 90 lb bin. A Manitowoc UYF-0190A is 193 / 140 lb in the same 90 lb cabinet — more make, not more stored ice at 5:30. A Hoshizaki KM-81BAK is 98 / 76 lb with a 38 lb bin. Hoshizaki’s own copy on that page is “small bars, hotel lobbies, and office break rooms.” It is not an 80-guest Friday if half the ice leaves in three hours.

Do not copy Light Soda’s 3–4 lb cocktail-lounge line onto this 80-guest beer pour unless the menu is actually shaken drinks. 80 × 3.5 = 280 lb is a different building.

Worked taproom + iced non-beer drinks

Same peak Saturday, plus a counted NA / fountain / iced-tea line. Beer guests and cups are separate only when the cups are extra drinks, not a second tax on the same pint.

• 120 beer-pour guests (Kitchen Spot beer-and-wine 1 lb): 120 lb
• 90 iced NA / soda / tea drinks (Kitchen Spot 8 oz ice / 16 oz drink): 90 × 8 oz = 720 oz ÷ 16 = 45 lb
• Peak-day cube subtotal: 165 lb
• Kitchen Spot +20%: about 198 lb
• Kitchen Spot 10 oz / 20 oz on those 90 drinks instead: 90 × 10 oz = 900 oz ÷ 16 = 56.25 lb NA; beer line stays 120 lb → about 176 lb before reserve
• Atlantic outdoor / patio 25–30% on 165 lb if this is a beer-garden day: about 206–215 lb

198 lb after Kitchen Spot’s reserve is past every undercounter bin in this directory (largest built-in is 90 lb on the NEO 140/190 sheet). It can still be a large undercounter if the pull is sparse through the afternoon. It is a modular head + bin conversation once the service window needs more stored ice than 90 lb — see the rush section.

Self-serve soda in that room is Light Soda / Kitchen Spot 2–3 lb/person, not the ounce table. Do not stack both on the same station.

Worked brewpub (dining + beer pour + cocktail well)

Same peak Saturday. Dining covers, beer-only taproom guests, and cocktail seats are separate people.

• 70 plated covers (Atlantic / Kitchen Spot restaurant 1.5 lb): 70 × 1.5 = 105 lb
• 90 beer-only taproom guests (Kitchen Spot beer-and-wine 1 lb): 90 lb
• 16 cocktail seats (Kitchen Spot / Atlantic 3 lb): 16 × 3 = 48 lb
• Peak-day cube subtotal: 243 lb
• Kitchen Spot +20%: about 292 lb
• GoFoodservice restaurant 2 lb on the 70 covers only: 70 × 2 = 140 lb dining; beer-only and cocktail rows stay 90 + 48 → 278 lb before reserve

292 lb after Kitchen Spot’s reserve is past every undercounter bin here and past the 90/70 columns we have on those cabinets (UYF-0190A 140 lb; ICEU150HA 130 lb). That is a modular cube head + bin job for drinks. A cocktail program that wants gourmet or sphere ice is a second machine; that math lives on best ice for a cocktail bar.

Add-ons still as their own rows:

• Ice bath / bucket / bottle chill: weigh a fill. We did not invent pounds per tub. Atlantic lists bottle chilling as a bar adjustment, not a published lb/tub.
• Salad bar or raw-bar display: Kitchen Spot 35 lb/ft³; GoFoodservice 30 lb/ft³. A 2 ft³ well is 60–70 lb in the well before anyone replenishes it. That ice is usually flake.
• Bagged ice for festivals or off-site: Atlantic’s worksheet has a bagging row. GoFoodservice’s packaged-ice line (c-store context) is 10 lbs × bags sold per day. Count the bags you actually send out.

Do not add wort-cooling flake to the 292 lb drink plant and shop one machine.

What this page is not: a brewery glycol plant

A commercial cube or flake ice machine is not a brewery process chiller.

Paul Mueller’s current commercial brewery-chilling page (retrieved 2026-09-07) sizes glycol chillers for brewpubs and production houses: jacketed fermenters, two-stage plate wort chillers (cold-liquor water, then glycol), brite-tank jackets, cold-liquor tanks, and cold-room glycol-to-air or refrigerant-to-air coils. Their taproom paragraph is serving tanks and brite tanks, not a restaurant ice maker. Beverage Craft’s glycol long-draw page names brewery taprooms that run beer from a cellar to a distant tower — again glycol in the trunk, not cubes in the pint.

Ice Maker Supply’s flake collection page writes that “breweries use it for rapid wort cooling and temperature control.” That is retailer application copy. It does not publish pounds of flake per barrel, per turn, or per cold-crash. Hoshizaki’s current F-330BAK HTML names salad bars, seafood displays, and “other applications requiring long-lasting, sanitary ice.” It does not print “brewery,” “wort,” or “cold crash” on that page.

If a cellar actually uses flake as a measured process input, treat it as Ice Systems treats bakery ice on the bakery guide: ice per batch, batches per hour, peak — not Kitchen Spot’s 1 lb beer-and-wine guest. Do not tell a 7–10 BBL brewpub that a 156 lb crescent undercounter is the wort plant. Mueller’s own 7–10 BBL example on that page is a 5 hp glycol package, not a KM-series cuber.

Homebrew ice-bath wort cooling is out of scope here.

The Friday-night window

A 24-hour rating is not a bucket. Taproom ice is taken in a short window — late afternoon into last call — not as 4 lb every hour for 24 hours.

Atlantic’s own bin example (on their restaurant page) is 240 lb during a three-hour dinner rush on a 600 lb/day machine. They divide 600 by 24 to get a theoretical 25 lb/hour, subtract 75 lb of make during the window, and still need stored ice plus opening stock.

Take the tasting-room Kitchen Spot 1 lb line (80 lb before reserve). If even half of that is scooped between 5:00 and 8:00:

• Service pull: about 40 lb in 3 hours
• KM-161BAK stored ice: 78 lb. The current HTML page does not print a 90/70 production cell, so we do not invent hourly make. On stored ice alone the 78 lb bin covers a 40 lb pull if it is actually full at 5:00.
• UYF-0140A stored ice: 90 lb. Make during the window at the sheet’s 100 lb @ 90/70 is 100 ÷ 24 ≈ 4.2 lb/hour × 3 h ≈ 12.5 lb. On paper: ~102 lb against a 40 lb beer-pour pull.
• KM-81BAK stored ice: 38 lb. A 40 lb pull already empties the bin before you count make at 76 lb @ 90/70.

Take the taproom + NA cube subtotal (165 lb before reserve). If half leaves in three hours:

• Service pull: about 82.5 lb
• Largest undercounter bin here: 90 lb. Theoretical make on a 140 lb @ 90/70 cabinet is 140 ÷ 24 ≈ 5.8 lb/hour × 3 h ≈ 17 lb. On paper: ~107 lb against an 82.5 lb pull — tight if the cabinet sits in a hot packaging alcove and the bin was not full.
• A modular head on a B-300SF (300 lb application capacity) is the storage class Atlantic’s rush math is talking about.

Take the brewpub subtotal (243 lb before reserve). If half leaves in three hours:

• Service pull: about 121.5 lb
• 90 lb undercounter leftover + ~17 lb of 90/70 make ≈ 107 lb against 121.5 lb. That night is a bin, not a 26″ NEO.

That hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. A boxed-in brew-deck alcove will not even give you the 90/70 column. See how to size and air-cooled vs water-cooled.

Brew-deck / packaging-room heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives next to a kettle, a packaging line, or an unconditioned warehouse wall is not in that room.

• Kitchen Spot: if the machine is in a 90° kitchen or bakery with ~70° water, “you can expect less ice production by as much as 15% or more.” Ice-O-Matic, Scotsman, and Manitowoc “all publish output for various models at different ambient temperatures.”
• Atlantic: a hot, poorly ventilated room is not the DOE test. Do not pick a machine whose advertised capacity exactly equals peak demand with no margin.
• GoFoodservice: listed capacities are under ideal conditions; “actual output may be 10–15% lower in hot environments.”
• Light Soda: real-world output varies with ambient temperature, water quality, and usage. Size for peak, not average.
• HoshizakiIceMaker.com dealer brewery page: brewing gear “gives off a lot of warmth”; air-cooled cabinets need clearance, and they name water-cooled or remote condensers when you want heat out of the service room. That is dealer install talk, not a published derate percent.

Cited 70/50 → 90/70 drops on sheets we opened (air-cooled unless noted):

Compare the 90/70 column to the peak-day target when the sheet has one. A 400 lb “up to” head that makes 288 lb in a 90° packaging room is a 288 lb machine that night.

Air-cooled cabinets also dump heat into that room. KM-520MAJ heat rejection is 7,000 BTU/h on the current product page. KM-161BAK is 2,800 BTU/h. KM-81BAK is 1,800 BTU/h. F-330BAK is 3,400 BTU/h. NEO U-140 / U-190 family sheet: 2,150 average / 2,600 peak. CIM0430A sheet: 5,100 BTU/h. Those BTUs become cooling load on an air-cooled cabinet next to a kettle or a canning line. See air-cooled vs water-cooled.

Form factor: undercounter vs modular; cube vs nugget vs flake

Atlantic, GoFoodservice, Light Soda, and HVACDirect all draw the same line: undercounter when demand is low-to-moderate and the built-in bin covers the rush; modular head + bin when production is high or storage has to be chosen separately.

Undercounter is one 115 V cabinet with a built-in bin. HVACDirect calls undercounter machines “ideal for offices, cafes, and smaller establishments with constrained space.” Light Soda’s published bands put under 300 lb/day in compact undercounter / countertop territory and 300–600 lb/day in “mid-range undercounter or small modular.” GoFoodservice’s undercounter band is 50–500 lb/day make with 7–250 lb built-in storage; their “typical commercial output” sentence for standard bar/restaurant use is 100–250 lb per day. This directory’s largest undercounter bin is 90 lb. Once the rush needs more stored ice than that, you have left undercounter class even if a brochure still says “under 300 lb/day.” Form-factor background: undercounter vs modular vs countertop.

Modular head + bin is how you get Atlantic’s service-window storage and Kitchen Spot’s 10–20% larger bin than daily make. Production and storage are separate SKUs. Order the bin (and any top kit) from the head’s compatibility list. GoFoodservice’s modular line starts at 250 lb/day and is their “high-volume restaurants” form. The smallest modular cube heads in this directory are the 400–550 lb class. That is a back-of-house plant, often hardwired, not a tasting-bar plug-in.

Nugget / cubelet is chewable soda ice, not a mixing tin and not process ice. Flake is display ice on the Hoshizaki F-330 page we opened. See cube vs half-dice vs nugget vs flake.

Current cube undercounters for taproom service (OEM sheets)

Figures are manufacturer ratings. Full citations live on each directory page. Street prices omitted. These cabinets are tasting-room and small-taproom tools unless you also have a dump bin or a second plant for a busy NA well.

AM-50BAK, C-80BAK, KM-81BAK, and KM-161BAK are R290 on those current Hoshizaki pages.

Current modular heads + bins (OEM sheets)

Pair the head with a bin from the compatibility list, not with an undercounter leftover. Taproom logic is the same as restaurant F&B: storage for the service window.

Hoshizaki bins already cited on the restaurant and pizzeria pages (application capacity = volume × 30 lb/ft³ on each page; height includes 6″ legs; top kits sold separately):

Kitchen Spot’s usual bin rule is 10–20% larger than daily make, except the church / one-or-two-days-a-week pattern. A taproom turns the bin over. Do not park a week of ice in a sealed bin. Follow the clean/sanitize interval on the machine sheet. We are not writing a health-department letter.

A 200 lb-class head is not in this directory today. Do not assume a 22″ head drops onto a 30″ or 44″ lid without the top kit on the current sheet.

Current nugget / flake cabinets (OEM sheets)

Chewable NA soda and display flake are not the beer-pour cube.

Hoshizaki C-80BAK — mini cubelet, 92 lb “approximately,” 27 lb bin, 15″ family, 115 V, 2.8 A. 90/70 not on that HTML. Small well only.

Scotsman HID525 current product page: 500 / 380 lb, 25 lb hopper (dispenser, not a dump bin), 21.25″ × 24.38″ × 35″, 115 V. Older PDFs listed 365 lb air-cooled @ 90/70 — treat the 90/70 cell as labeled / confirm SKU. A 25 lb hopper has to keep making ice during service.

Manitowoc RNP0320A cited sheet: 308 / 236 lb nugget, 115 V, 7.5 A min. circuit, 15 A max fuse, R290, ENERGY STAR 3.0 marked. Head only; that sheet shows the head on a D-420 (310 lb bin, 22″ × 34″ × 76″ including 6″ legs). Head depth/height were not cleanly extracted — omitted.

Ice-O-Matic GEM0450A cited PDF: 464 / 354 lb Pearl. 21″ wide on that sheet. Voltage, amps, depth, and height were not extracted from the PDF text we opened — omitted. Read the drawing before you cut millwork.

Hoshizaki F-330BAK current product page (retrieved 2026-09-07): up to 331 lb flake / 24 h, 80 lb built-in bin (2.7 ft³, AHRI 820 method), 24″ × 26″ × 39″, 115/60/1, 6.3 A, 15 A max fuse, 8 ft NEMA 5-15P, R290 (2.8 oz), 4.29 kWh/100 lb @ 90/70, 12 gal/100 lb, 3,400 BTU/h. 90/70 production is not on that HTML page — omitted. Front-in / front-out. ENERGY STAR stated on the page. Use it for a display well, not as the drink cube and not as a wort chiller. Hoshizaki’s 4HC-H filter page (already noted on the F-330 directory page) says that filter is not recommended for flakers. See filters and descalers.

A cubelet sibling F-330BAK-C is 300 lb on the 08/28/25 spec PDF already cited on that directory page.

Power, drain, air, filter (brew-deck / warehouse realism)

Many brewery ice rooms are a hot hole: one circuit, a mop sink, a kettle or canning line twenty feet away, and a louver someone boxed in. Read the sheet before the quote.

• 115 V cord-and-plug on the compact cabinets above (KM-81, KM-161, UYF-0140/0190, F-330BAK, AM-50, C-80). A KM-520MAJ is a hardwired 115 V / 20 A-class head. CIM0430A’s cited sheet is 115 V, 11.0 A min. circuit, 15 A fuse — confirm cord vs junction box on the current PDF. Two cabinets plus a soda gun on one brew-deck circuit is an electrician question.
• Drain. Gravity to a nearby floor drain or sink tail if the sheet’s fall and fitting work (KM-81 / KM-161 / KM-520 / F-330: 3/4″ FPT on those current pages; AM-50 / C-80: 1/2″ FPT; NEO family sheet: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain). Hoshizaki accessory HS-5061 is the listed drain pump on AM/C/KM compact units. Melt water is not optional.
• Air / brew deck. Front-in / front-out cabinets (KM-81BAK, KM-161BAK, F-330BAK, AM-50BAK, C-80BAK) exist for tight holes. Modular heads still need the clearance on the sheet (CIM0430A PDF: 6″ intake and exhaust). A boxed-in louver next to a kettle or a packaging line is a derate. Use the 90/70 column if you have it.
• Water-cooled condensers dump heat into condenser water. CIM0430W on the same Ice-O-Matic PDF lists 169 gal/100 lb condenser water. Many cities restrict once-through cooling. Do not pick water-cooled to hide a hot-room install without a mechanical reason.
• Filter. Ice-machine filter, not the taproom drinking-water cartridge and not a flaker-forbidden 4HC-H on the F-330. Brewery process water treatment is a different plant. See filters and descalers.
• Water pressure. Hoshizaki compact, F-330, and KM-520 pages list about 10–113 psig. Manitowoc NEO and the CIM0430 sheet list 20–80 psi. Too little pressure and harvest fails.
• Ice that goes into a glass is food. Follow the clean/sanitize interval on the machine sheet. We are not writing a health-department letter.
• Do not use a household countertop nugget machine as if it were NSF commercial equipment unless the listing says it is.

What this page is not

• Not a code letter. NSF marks and manuals are on the sheets. We do not say an install “meets” a health department.
• Not a review. No scores, no invented “we installed N of these.”
• Not a price list.
• Not a cocktail-bar, restaurant, cafe, or pizzeria guide. Those venues keep their own pages. A brewpub dining room still uses the restaurant 1.5 lb cover math for plated guests. A shaken well still uses the cocktail bar 3 lb line. Fountain ounces overlap the c-store cup table.
• Not a published “brewery lb/guest.” We did not find one on an application chart. Closest lines are Kitchen Spot / Ice Machine Sales beer-and-wine 1 lb/person, the restaurant cover row, and the cocktail 3 lb row. A Hoshizaki dealer blog’s 1–2 lb/guest sentence is dealer copy.
• Not a glycol, wort-chiller, or cellar catalog. Mueller’s brewery chillers and Beverage Craft’s long-draw glycol pages are that job. This directory does not carry those SKUs.
• Not a flake-for-wort sizing sheet. Ice Maker Supply names the use; it does not publish lbs/bbl. The F-330 OEM page we opened does not name brewing.
• Not healthcare. Dispenser families sold into hospitals are out of scope here.

Sources

1. The Kitchen Spot, Ice Machines: Sizing for Application — beer & wine bar 1 lb per person; cocktail bar 3 lbs per person; restaurant 1.5 lbs per guest; self-service 2 to 3 lbs per person; convenience store / QSR / drive-through 5 / 6 / 8 / 10 / 12 / 16 oz ice per 10 / 12 / 16 / 20 / 24 / 32 oz drink; water glasses 4 oz / 10 oz, 6 oz / 12 oz; salad bar 35 lbs per cubic foot; table marked +20% for safe margin; 90° kitchen or bakery / ~70° water can cut make by 15% or more; bin usually 10–20% larger than daily make; multiple machines when ice types differ (retrieved 2026-09-07).
2. Ice Machine Sales, Bar & Nightclub Ice Machines — beer & wine bar 1 lb per person; cocktail 3 lb; nightclub 2 lb; craft cocktail 4 lb (retrieved 2026-09-07).
3. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — bar or nightclub about 3 lb per seat, increased for cocktail menus, multiple wells, bottle chilling, and outdoor service; full-service about 1.5 lb per customer; cup-by-cup beverage method when POS counts exist; dinner-rush bin example; reserves 15–25% (seasonal restaurant / busy bar) and 25–30% (outdoor / highly variable); two ice forms → two systems. Dated Jul 15, 2026 on the live article (retrieved 2026-09-07).
4. GoFoodservice, Commercial Ice Machine Guide — restaurant 2 lbs per person; cocktail service 3 lbs per seat; cafeteria 1 lb per person; quick-service cups 5 / 8 / 12 oz ice per 7–12 / 12–16 / 16–24 oz cup; salad bar 30 lbs per cubic foot; modular 250–2,500 lb/day; undercounter 50–500 lb/day, “typical commercial output 100–250 lbs per day for standard bar/restaurant use”; actual output may be 10–15% lower in hot rooms. Last updated Aug 18, 2026 (retrieved 2026-09-07).
5. Light Soda On Tap, How Many Pounds of Ice Does a Restaurant Need Per Day? — bars and cocktail lounges 3 to 4 lb per customer; full-service 1.5–2 lb per customer per meal service; fast-casual 2 to 3 lb; form-factor bands under 300 / 300–600 / 600+ lb/day; hot-summer markets at least 15–25%. Dated June 4, 2026 (retrieved 2026-09-07).
6. HVACDirect, Commercial Ice Machine Buying Guide — restaurant 1.5–2 lbs. per customer; bar 3 lbs. per customer; undercounter “ideal for offices, cafes, and smaller establishments”; modular heads “perfect for large production volumes” (retrieved 2026-09-07).
7. The Restaurant Warehouse, Bar Ice Machine 101 — default bar formula 3 lb/seat + 20%; table row “high-volume bar, large taproom” 80–150 seats / 288–540 lb (that arithmetic is 3 lb/seat). Retrieved 2026-09-07.
8. HoshizakiIceMaker.com, Best Hoshizaki Ice Machines for Breweries — dealer blog (not hoshizakiamerica.com). Names taproom ice for water, soft drinks, cocktails, growler coolers; writes 1–2 lb per guest; undercounter 50–100 lb/day for small taprooms; modular 300–600 lb/day with 250–500 lb bins; notes brew-house heat and 115 V vs 208–230 V. Not an OEM application chart (retrieved 2026-09-07).
9. Paul Mueller Company, Commercial Brewery Chilling — glycol package chillers for 7–20 BBL classes; two-stage plate wort chiller (cold liquor, then glycol); fermenter and brite jackets; cold-room glycol-to-air or refrigerant-to-air; taproom paragraph is serving / brite tanks (retrieved 2026-09-07).
10. Beverage Craft, How to Size a Glycol Chiller for Your Draft Beer System — glycol long-draw for cellar-to-tower runs; names brewery taprooms among the venues (retrieved 2026-09-07).
11. Ice Maker Supply, Flake Ice Makers — retailer “Bars & Breweries” blurb: flake for blended cocktails / raw-bar display; “breweries use it for rapid wort cooling and temperature control.” No lbs/bbl published on that HTML (retrieved 2026-09-07).
12. Hoshizaki, KM-520MAJ product page — ~556 lb, 22″ × 27.375″ × 28″, 115 V hardwire, 10.6 A, 20 A max fuse, 7,000 BTU/h, compatible B-250–B-1300 (retrieved 2026-09-07).
13. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A, 2,800 BTU/h; “small bars, hotel lobbies, and office break rooms” (retrieved 2026-09-07).
14. Hoshizaki, KM-81BAK product page — 98 lb, 38 lb bin, 17.75″ × 24″ × 39″, 115 V, 2.4 A, 1,800 BTU/h (retrieved 2026-09-07).
15. Hoshizaki, F-330BAK product page — 331 lb flake, 80 lb bin, 24″ × 26″ × 39″, 115 V, 6.3 A, 5-15P, 3,400 BTU/h; “perfect for salad bars, seafood displays” (retrieved 2026-09-07).
16. Hoshizaki, AM-50BAK product page — 54 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 115 V, 2.0 A (retrieved 2026-09-07).
17. Hoshizaki, C-80BAK product page — 92 lb, 27 lb bin, same 15″ family, 115 V, 2.8 A (retrieved 2026-09-07).
18. Hoshizaki, B-300SF and B-500SF product pages — 300 / 500 lb application capacity; 22″ / 30″; top kits sold separately (retrieved 2026-09-07).
19. Manitowoc, NEO 140/190 family sheet — UYF-0140A 137 / 100 lb; UYF-0190A 193 / 140 lb; 90 lb bin; 26″ × 28.50″ × 38.50″ on 6″ legs; 115 V, 5 A / 6 A, 15 A max fuse, 6 ft 5-15P; 2,150 / 2,600 BTU/h (sheet 6501D 6/22; retrieved 2026-09-07).
20. URI, IYT0450A listing — 490 lb/day, 30″ × 24.5″ × 21.5″, 115 V, MCA 11.9 A, 20 A max fuse, R410A, suggested D400 / D570, not stackable (retrieved 2026-09-07).
21. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb, 30.25″ × 24.25″ × 21.25″, 115/60/1, 11.0 A / 15 A, 5,100 BTU/h, 6″ clearance; CIM0430W condenser water 169 gal/100 lb (retrieved 2026-09-07).
22. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70, 30″ × 24″ × 23″, 115 V, 14.3 A (retrieved 2026-09-07).
23. Manitowoc, RNP0320 spec — 308 / 236 lb, 7.5 A min. circuit, 15 A max fuse, R290 (retrieved 2026-09-07).
24. Ice-O-Matic, GEM0450 spec PDF — 464 / 354 lb; 21″ width called out; voltage / amps / depth / height not extracted from the PDF text we opened (retrieved 2026-09-07).
25. Scotsman, HID525 product page — 500 / 380 lb, 25 lb hopper (retrieved 2026-09-07).
26. Directory pages already citing the same OEM language: KM-81BAK, KM-161BAK, UYF-0140A, UYF-0190A, ICEU150HA, KM-520MAJ, IYT0450A, CIM0430A, C0330MA-1, F-330BAK, AM-50BAK, C-80BAK, RNP0320A, GEM0450A, HID525.

If two sheets disagree, we say so and prefer the latest OEM page or PDF.