Ice machine for a country club (golf club / private club)

A country club, golf club, or private club is a multi-department campus. The grill, the cocktail lounge or 19th hole, the banquet ballroom, the pool or halfway-house fountain, and sometimes a fitness room or a small lodging wing each already have a published ice line. Charts we opened do not print a “country club” or “golf club” pounds-per-day row. Sum the departments you actually run. Do not invent a VenueIce country-club factor, and do not average a dining 1.5 with a banquet 2 into a house “club lb.”

This is not the banquet hall page. That guide is one fixed room sized by attendees. This is not the restaurant page used alone, not the bar page used alone, and not the catering company page. Catering there is an off-site commissary and a van. A wedding plated in the club ballroom is the banquet line on this page. This is not the hotel guest-floor page. 5 lb per occupied room applies only if the club actually has overnight rooms. This is not the gym page, not a movie-theater concession well, and not a stadium event day. A pool snack fountain can use the same ounce table a cinema uses. The campus around it is why this page exists.

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.

Who this is for

• Country clubs, golf clubs, and private clubs that run more than one ice-using department on the same grounds.
• Clubhouse kitchens that plate the grill and a Saturday ballroom from one back-of-house plant.
• A 19th hole or cocktail lounge that needs its own undercounter, and a pool, snack, or halfway house where members can reach the ice.

It is not a single wedding hall with no dining room. It is not a dining room with no ballroom. It is not a nightclub. It is not a cinema. It is not a commissary that bags ice for events somewhere else.

Published department factors

Foodservice charts print restaurant, bar, banquet, fountain, fitness, and hotel rows. They do not print a country-club row. Those department rows are dealer / buyer-guide rules of thumb, not a manufacturer warranty and not a lab measurement. We show the rows. We do not average them into a club lb/person.

Atlantic’s hotel worksheet (Jul 15, 2026) already says a pool bar, a banquet, and a full-service restaurant are separate demand centers. That is the campus method. It is still not a country-club multiplier.

The VenueIce sizing table country-club row points here. Pick one published factor per department. Say which buffer you used. Do not put Kitchen Spot’s 20%, GoFoodservice’s already-included 20%, and a 10–15% hot-room derate on the same pounds.

Separate lines — do not stack the same person

• Grill covers use one dining factor. Kitchen Spot, Atlantic, or KaTom cubers 1.5 lb, or GoFoodservice restaurant 2 lb. Do not average 1.5 and 2 into 1.75. Do not add 1.5 and 2 on one cover.
• A cocktail seat is 3 lb, or the room is beer-and-wine at 1 lb. Kitchen Spot prints both. Do not stack 1 on 3. A diner who only drinks in the lounge is a lounge count. A diner already counted at 1.5 lb in the grill does not also get 3 lb because they had one cocktail at the table — the restaurant charts already treat the dining line and the bar well as different stations. A separate 19th-hole room is the bar line.
• Ballroom attendees use one banquet factor. GoFoodservice event-hall 2 lb, or Atlantic 1–1.5 lb, or one Kitchen Spot catering / extended-event row, or the ZESCO catering 1 lb row. Do not add those bands. Do not also put the grill’s 1.5 lb on a wedding guest who is already inside the 200.
• Pool cups use one fountain method. Kitchen Spot or GoFoodservice ounces per cup, or Atlantic QSR 0.5–1.0 lb per customer, or Ice Machine Sales concession 2 lb per customer. Do not stack ounces and 2 lb on the same cup. A wedding guest already counted at 2 lb/attendee does not also get a fountain line because they walked past the snack bar.
• Fitness members who already ate in the grill are not a second 1 lb. Ice Machine Sales 1 lb per member is for the fitness department. Point the training-room and ice-bath worksheet at the gym guide. Do not add 10 lb/athlete on a member you counted at the grill.
• Overnight rooms are occupied rooms × about 5 lb. Day-only clubs skip this line. Do not multiply the membership roster by 5.
• One buffer per line, from the source you picked. Kitchen Spot says add 20% to their raw factors. GoFoodservice’s quick-reference cells already include 20%. Atlantic’s event-venue 25–30% belongs on the Atlantic banquet line only. A hot pantry is the 90/70 column when the sheet has one — not a third percent on top of a buffered cell.

Cube, half-dice, crescent, nugget, and flake shape math lives on cube vs half-dice vs nugget vs flake.

Worked mid-size club

Same peak-day method as the sizing page. 120 grill covers, 40 cocktail seats, and a 200-person Saturday banquet in the ballroom. These are three counts. The 120 are not the wedding party. The 40 lounge seats are not the same 120 covers. If Saturday’s wedding guests also ate in the grill, take them out of the 120 before you multiply.

Lines used in the sum — labeled, not averaged:

• Grill: Kitchen Spot restaurant 1.5 lb per guest. 120 × 1.5 = 180 lb. Their chart says add 20%: 180 × 1.20 = 216 lb.
• Lounge: Kitchen Spot cocktail bar 3 lb per person. 40 × 3 = 120 lb. Same chart’s 20%: 40 × 3 × 1.20 = 144 lb.
• Ballroom: GoFoodservice Event Hall / Banquet 2 lb per attendee. 200 × 2 = 400 lb. Their quick-reference already includes 20%: 200 × 2 × 1.20 = 480 lb. Neighboring printed cells are 100 → 240 lb and 250 → 600 lb. 200 is not a column. We do not also add Kitchen Spot’s 20% on this 400 lb.

Campus total on those three lines:

• Before each source’s buffer: 180 + 120 + 400 = 700 lb
• With the buffer that source prints, once per line: 216 + 144 + 480 = 840 lb

We do not multiply 840 by another 20%. We do not also take 10–15% off 840. The hot-room sentences are why the model section uses 90/70 when the sheet has it.

The kitchen plant is the grill plus the ballroom: 180 + 400 = 580 lb before buffers, or 216 + 480 = 696 lb with the buffers above. The lounge is its own cabinet. It is not added into the kitchen head.

Alternates — pick one, do not add it

Grill, instead of Kitchen Spot 1.5:

• Atlantic 1.5 lb: still 180 lb. Their seasonal-restaurant reserve is 15–25% (207–225 lb) if you chose Atlantic and not Kitchen Spot’s 20%. Outdoor 25–30% is the patio band, only if that service is actually outdoors.
• KaTom cubers guide 1.5 lb per customer: 180 lb. No +20% cell was opened on that page.
• GoFoodservice restaurant 2 lb: 120 × 2 = 240 lb, or 288 lb with their 20% calculator. 120 is not a printed column (100 → 240 lb already includes 20%).

Lounge, instead of Kitchen Spot 3:

• GoFoodservice 3 lb per seat: still 120 lb, or 144 lb with their 20% calculator. Their 100-seat cocktail cell is 360 lb.
• Atlantic about 3 lb per seat: 120 lb. Busy-bar reserve 15–25% is 138–150 lb if you chose Atlantic instead of Kitchen Spot’s 20%.
• Beer and wine only: Kitchen Spot 1 lb. 40 × 1 = 40 lb; +20% → 48 lb. Campus total becomes 180 + 40 + 400 = 620 lb, or 216 + 48 + 480 = 744 lb with the same buffer rules. Do not keep the 120 lb cocktail line.

Ballroom, instead of GoFoodservice 2 lb — same bands as the banquet hall page:

• Atlantic 1 lb: 200 lb. 1.5 lb: 300 lb. Event-venue 25–30% on 300 lb is 375–390 lb, and only if you used Atlantic.
• Kitchen Spot hotel catering 1 lb: 200 lb; +20% → 240 lb. General catering 1.5 lb: 300 / 360 lb. Extended events 2 lb: 400 / 480 lb. The 480 matches GoFoodservice’s buffered event-hall arithmetic. It is not a second 480 to add.
• ZESCO / Manitowoc catering 1 lb: 200 lb. No +20% was printed on that row in the banquet-hall citation.

Bin leftover for the ballroom window

Assumption: the 400 lb GoFoodservice 2 lb line leaves during a 3-hour plated reception. The 480 lb figure is that line after their calculator buffer, if you size the window to the buffered cell. The grill’s 180 lb is not all inside those three hours. Lunch can leave before the ballroom opens. Only the grill covers that overlap the reception belong in this window — this example keeps them on the daily production total and sizes the bin to the ballroom pull.

Manitowoc IYT0450A air-cooled half-dice, as cited on the banquet-hall page from the iT0450 PDF (footer 6478 01/18): 490 lb @ 70/50, 378 lb @ 90/70.

• One head, 3 hours at 378: 378 ÷ 24 = 15.75 lb/hour × 3 h = 47.25 lb, about 47 lb
• The hourly split is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. See ice bin sizing.
• Shortfall on a 400 lb pull if only that head is feeding the bin: 400 − 47 = 353 lb. Atlantic’s restaurant example sets opening safety stock equal to that window’s make. Same shape: +47 lb → about 400 lb usable
• Same shape on the 480 lb buffered pull: 480 − 47 = 433 lb shortfall; +47 lb stock → 480 lb usable
• Sheet bin cited on the banquet-hall page: D-570 storage 543 lb. 543 + 47 = about 590 lb if the bin starts full and every pound scoops. After Kitchen Spot’s 20% less: 543 × 0.80 = 434 lb usable; +47 lb make = about 481 lb. That covers 400 and sits on the 480 lb cell
• 378 lb @ 90/70 does not cover the kitchen’s 580 lb day, and it does not cover 696. Two air-cooled IYT0450A heads are 378 × 2 = 756 lb at 90/70, which covers 696. The second head needs its own bin from the compatibility list. This page does not invent a double-wide bin. One D-570 does not take two 30″ heads

Hoshizaki KM-520MAJ HTML (cited on the banquet-hall page, opened 2026-09-25): approximately 556 lb. 90/70 production is not on that page. 556 does not cover 580 or 696. If you apply Kitchen Spot’s “15% or more” to 556 because there is no 90/70 cell: 556 × 0.85 = about 473 lb. That is arithmetic on their derate sentence, not a printed 90/70 cell, and it is under both kitchen targets. A second head is still the production plan. B-700SF at 700 lb (cited on the banquet-hall page) covers a 480 lb window on stored ice after a 20% pile-up loss (560 lb usable). Top kits are sold separately.

Ice-O-Matic CIM0430A 320 lb @ 90/70 on the PDF cited for the banquet-hall page (Rev 9/17), and Scotsman C0330MA-1 288 lb @ 90/70, do not cover a 400 lb ballroom day. The directory already flags a later CIM0430 reprint at 310 lb @ 90/70. Treat 90/70 as labeled if the sheet in your hands is the later one.

40-seat lounge, own cabinet

The 120 lb cocktail line (or 144 lb with Kitchen Spot’s 20%) does not go on the ballroom bin.

Manitowoc UYF-0190A on the NEO 140/190 family sheet: 193 lb @ 70/50, 140 lb @ 90/70, 90 lb bin.

• 140 lb @ 90/70 covers the 120 lb line and sits 4 lb under 144. Atlantic’s warning applies: do not pick a machine whose advertised capacity exactly equals peak demand. 140 against 144 is that warning.
• If the 120 lb leaves in 2 hours: 140 ÷ 24 × 2 ≈ 12 lb of arithmetic make. Stored 90 + 12 ≈ 102 lb. The 90 lb leftover does not cover a 2-hour dump of the whole night.
• If the same 120 lb is spread over 5 hours: 140 ÷ 24 × 5 ≈ 29 lb. Stored 90 + 29 ≈ 119 lb, about the 120 lb line if the bin starts full. 119 lb does not cover 144.

Manitowoc UYF-0140A is 100 lb @ 90/70 with the same 90 lb bin. That covers a beer-and-wine 40 / 48 lb room. It does not cover the cocktail 120 / 144 lb day. Hoshizaki KM-161BAK is 156 lb on the product page with a 78 lb bin. 90/70 is not on that HTML. 156 × 0.85 ≈ 133 lb if you apply Kitchen Spot’s 15% because the hot-room cell is missing. That covers 120 and sits under 144, and the 78 lb bin is tighter than the NEO’s 90.

Pool snack, a different line (not added above)

Use this when the snack bar has its own cup count. It is not inside the 700 / 840 lb sum. If those cups are the wedding guests, they are already in the 200.

Method picked: Kitchen Spot 8 oz ice per 16 oz drink. 80 cups.

• 80 × 8 oz = 640 oz. 640 ÷ 16 = 40 lb
• Kitchen Spot +20% on that ounce line: 48 lb
• GoFoodservice’s 12–16 oz band is also 8 oz per cup → the same 40 lb, without their calculator 20% (that 20% is on the customer-count table)
• Atlantic QSR 0.5–1.0 lb per customer on 80 drinks: 40–80 lb. An alternate, not an add-on
• Ice Machine Sales concession 2 lb per customer: 80 × 2 = 160 lb. Do not stack that on the 40 lb

Scotsman HID525 is the public-access dispenser in this directory: 500 lb @ 70/50, 380 lb @ 90/70 air-cooled, 25 lb hopper.

• 2-hour snack window at 380: 380 ÷ 24 × 2 ≈ 32 lb of arithmetic make. Hopper 25 + 32 ≈ 57 lb, which covers 40 and 48 if the machine is running
• The hopper, not the 500 lb headline, is the constraint. It is the wrong leftover for a 400 lb ballroom

Fitness and a room wing, only if they exist

• 60 fitness members who did not eat in the grill: Ice Machine Sales 1 lb per member = 60 lb. That is the gym line. It is not in the 840 lb. Members who were part of the 120 covers stay on the grill line only.
• 12 occupied rooms: 12 × 5 lb = 60 lb on the hotel guest-ice row (GoFoodservice / Kitchen Spot / Atlantic / KaTom cubers). GoFoodservice’s 50-room cell is 300 lb because that table already includes 20% — 12 rooms is not a printed column. A day club with no rooms adds zero. Corridor dispensers stay on the hotel page.

Form factor

Atlantic and GoFoodservice draw the same line: modular head + bin when production is high or the bin has to be chosen for the service window; undercounter when the built-in bin covers the pull; dispenser when the public touches the ice. A club campus is often all three. Cooling is a mechanical choice, not a lb factor. See air-cooled vs water-cooled.

Modular head + bin is the kitchen and ballroom plant. Production and storage are separate SKUs. Order the bin and any top kit from the head’s compatibility list. GoFoodservice’s modular line is 250–2,500 lb/day, staff access, not a public scoop. Form-factor background: undercounter vs modular vs countertop.

Undercounter is one 115 V cabinet with a built-in bin. GoFoodservice’s undercounter band is 50–500 lb/day make and 7–250 lb built-in storage, with “typical commercial output 100–250 lb per day” for standard bar or restaurant use. The NEO bin on the family sheet is 90 lb. That is a lounge. It is not the Saturday kitchen.

Dispenser is GoFoodservice’s public-access machine. HID525 stores 25 lb. Use it for a pool or snack station whose pull fits the hopper plus make during that window.

Current heads and cabinets (OEM sheets already in this directory)

Figures are the directory pages and the sheets already cited on the banquet hall page (opened 2026-09-25), plus the NEO family numbers on the UYF-0190A page. Street prices omitted. No new model file was added for this guide.

Drain, air, filter, cleaning (clubhouse realism)

Club ice often sits in a back pantry next to a dishwasher, with a second cabinet under the 19th hole bar and a third at the pool. Read the sheet before the bid.

• Power. IYT0450A is 115 V, 11.9 A minimum circuit, 20 A max fuse on the cited PDF. KM-520MAJ is a hardwired 115 V head (10.6 A, 20 A max fuse). CIM0430A is 115 V, 11.0 A minimum circuit, 15 A fuse. C0330MA-1 is 115 V, 14.3 A. UYF-0190A is 6 A on a 5-15P. UYF-0140A is 5 A on a 5-15P. KM-161BAK is 3.5 A on a 5-15P. HID525 is a 15 A cord. Two kitchen heads plus a dishwasher on one pantry circuit is an electrician question.
• Drain. Melt water is not optional. NEO: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain on the family sheet cited for the 140. Confirm the 190 fittings on the same sheet in your hands. KM-161 and KM-520 current pages cited elsewhere on this site list 3/4″ FPT outlets. A pool cabinet still needs the fall or the listed pump.
• Air. Use the 90/70 column when the sheet has one. A boxed-in louver is a derate. GoFoodservice’s 10–15% hot-room sentence and Kitchen Spot’s 15% or more are that derate. They are not a third buffer on the 840 lb.
• Filter. Ice-machine filter on the ice-maker inlet, not the bar gun and not the pool soda cartridge. See filters and descalers.
• Cleaning. Follow the clean/sanitize interval on the machine sheet. This is not a service recipe and not health-code legal advice. See how to clean.
• 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 single country-club lb factor. GoFoodservice, Kitchen Spot, Atlantic, KaTom’s cubers guide, and Ice Machine Sales’ sports page do not print one. We sum department lines.
• Not a banquet hall alone. Attendee math for a fixed room stays on ice machine for a banquet hall. A club ballroom uses that event-hall row. The grill and the lounge are extra lines.
• Not a dining room alone. Atlantic / Kitchen Spot / KaTom 1.5 lb and GoFoodservice restaurant 2 lb stay on the restaurant guide when that is the whole building.
• Not a nightclub. Ice Machine Sales’ nightclub row is 2 lb per person, on ice machine for a nightclub. Cocktail 3 lb per seat and beer-and-wine 1 lb stay on the bar guide when that is the whole building.
• Not an off-site caterer. Commissary production and bagged delivery stay on ice machine for catering.
• Not guest-floor ice. 5 lb per occupied room stays on the hotel guide, and only for rooms the club actually sells.
• Not a gym. Fitness 1 lb per member is a line here only when the club has that department. Trainer packs and ice baths stay on the gym guide.
• Not a cinema. Show-block fountain timing stays on the movie theater guide. A pool snack bar may use the same ounce table. It does not use a ticket count.
• Not a stadium. Concession customers, VIP suite guests, and a training room are separate lines on ice machine for a stadium. A club grill is not a concourse.
• Not a price list. Street prices omitted.
• Not a review. No scores, no invented “we poured N club Saturdays with this head.”

Sources

1. GoFoodservice, Commercial Ice Machine Guide — restaurant 2 lbs per person; cocktail service 3 lbs per seat; Event Hall/Banquet 2 lbs per person; catering service 1.5 lbs per person; hotel guest ice 5 lbs per room; quick-service cup bands 5 / 8 / 12 oz; quick-reference cells already include a 20% buffer (restaurant 100 → 240 lb, bar/cocktails 100 → 360 lb, event/banquet 100 → 240 lb and 250 → 600 lb, hotel 50 rooms → 300 lb); modular 250–2,500 lb/day; undercounter 50–500 lb/day, typical 100–250 lb/day; dispensers where the public can reach the ice; actual output may be 10–15% lower in hot rooms. No country-club row. Live header Last updated: Sep 20, 2026 (retrieved 2026-09-27).
2. The Kitchen Spot, Ice Machines: Sizing for Application — restaurant 1.5 lbs per guest; cocktail bar 3 lbs per person; beer & wine bar 1 lb per person; hotel catering 1 lb, general catering 1.5 lb, extended events 2 lb; hotel guest ice 5 lbs per room; fountain 5 / 6 / 8 / 10 / 12 / 16 oz per 10 / 12 / 16 / 20 / 24 / 32 oz drink; chart add 20% (10% once needs exceed 1,000 lb/day); 90° kitchen can cut make by 15% or more; bin usually 10–20% larger than daily make, and the pile holds 10–20% less than specified; one- or two-days-a-week exception is a church / event center / music venue, not a weekday grill. No country-club row (retrieved 2026-09-27).
3. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — full-service restaurant about 1.5 lb per customer; bar or nightclub about 3 lb per seat; quick-service 0.5–1.0 lb per customer; catering or banquet 1–1.5 lb per attendee; hotel about 5 lb per occupied room, and banquet, restaurant, bar, and pool are separate demand centers; event-venue reserve 25–30%; seasonal restaurant reserve 15–25%; bin formula and the 240 lb / 3-hour example; do not match advertised capacity exactly to peak demand. No country-club row. Dated Jul 15, 2026 (retrieved 2026-09-27).
4. KaTom, The Commercial Ice Machine Buying Guide, From Cubers to Flakers — restaurant 1.5 lbs. per customer; cocktail lounge 3 lbs. per customer; hotel 5 lbs. per guest room; quick-service 5 oz per 7–10 oz cup, 8 oz per 12–16 oz cup, 12 oz per 18–24 oz cup. No country-club row and no beer-and-wine row on the table we opened (retrieved 2026-09-27). Their guidelines article returned a Cloudflare challenge on 2026-09-27, so this page does not print that article’s quick-reference cells. The nursing-home guide already cites that URL for healthcare rows.
5. Ice Machine Sales, Sports & Entertainment Ice Machines — concession stands 2 lbs per customer; fitness center 1 lb per member; athletic training room 10 lbs per athlete. No country-club row (retrieved 2026-09-27).
6. ZESCO, Correctly Sizing Your Next Restaurant Ice Machine — catering 1 lb per person, as cited on the banquet hall page from a 2026-09-25 open. Not re-fetched for this page.
7. Existing VenueIce pages and the OEM sheets they already cite: banquet hall (IYT0450A 490 / 378, D-570 543 lb, KM-520MAJ 556, B-700SF 700 lb, CIM0430A 435 / 320, C0330MA-1 400 / 288, UYF-0140A 137 / 100, HID525 500 / 380 and 25 lb), restaurant, bar, catering, hotel, gym, movie theater, how to size, ice bin sizing, undercounter vs modular vs countertop, cube vs half-dice vs nugget vs flake, air-cooled vs water-cooled, filters and descalers, how to clean. Directory pages: UYF-0190A (193 / 140, 90 lb bin, 6 A, 5-15P), KM-161BAK (156 lb, 78 lb bin).

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On KM-520 and KM-161, the HTML does not print 90/70 production. On CIM0430A, the PDF cited on the banquet-hall page prints 320 lb @ 90/70; a later reprint flagged on the directory page prints 310.