Ice machine for a deli / sandwich shop

A neighborhood deli or sandwich shop is fountain and iced drinks plus, sometimes, cold-prep ice, plus, sometimes, a salad-bar or cold-case display. Italian, Jewish, and New York–style counters, a hoagie shop, or a prepared-foods deli window size ice from cups and from a measured well — not from a restaurant cover count and not from a supermarket produce bed. Putting the soda well and a 2 ft³ salad pan on one 38 lb crescent leftover, or copying the restaurant 1.5 lb per guest onto every sandwich ticket, is how the fountain is empty at 12:30 — or how drink cubes sit on slaw because that was the only cabinet.

This is not the grocery page. A supermarket is produce, meat, and seafood display flake across the store, plus sometimes a fountain and a bag plant. It is not the bakery page. Mixer flake is a flour-weight job. It is not the c-store bags-only merchandiser page. Fountain ounces overlap; bags stay an optional second line.

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

• Neighborhood Italian, Jewish, or New York–style delis and sandwich shops sizing fountain cups, iced tea, and cold-drink ice from a published ounce or QSR row.
• Prepared-foods deli counters that also ice a salad bar, slaw well, or cold-case display — that flake / display job is a second line (and usually a second ice form).
• Shops that plate a few dine-in covers and still run a takeout fountain. Plated guests use the restaurant cover row. Takeout cups stay on the ounce / QSR row. Do not stack both on the same ticket.

It is not a grocery produce / meat / seafood display page. It is not a c-store bags-only merchandiser page. Mixer flake stays on the bakery worksheet.

Published deli / sandwich-shop factors

Foodservice charts we opened do not publish a “pounds of ice per sandwich” line, and they do not print a dedicated delicatessen guest factor. Closest published rows are quick-service / fountain ounces for counter drinks, Atlantic’s kitchen / food-preparation “measure it” line for cold-prep pans, salad-bar / cold-display lb/ft³ if there is a well, and full-service restaurant 1.5 lb/guest only when the room actually plates covers. Those are dealer/application rules of thumb, not a manufacturer warranty and not a lab measurement. We do not invent a house factor in the middle.

The VenueIce sizing table now has a deli / sandwich shop row. It still has no lb-per-sandwich factor, because the charts we opened do not publish one. Use Atlantic’s 0.5–1.0 lb/customer or Kitchen Spot / GoFoodservice oz-per-cup for fountain and iced drinks. Use Atlantic’s measure peak-day prep for cold-prep pans — do not invent a VenueIce “0.1 lb ice per sandwich.” Use GoFoodservice salad-bar 30 lb/ft³ or Kitchen Spot salad-bar 35 lb/ft³ only as those rows — say which one you used. Use Kitchen Spot’s seafood deli 30 lb/ft³ only on a seafood well. Use 1.5 lb/guest (or GoFoodservice 2 lb) only for plated dine-in covers. Bags stay on the c-store 10 lb × bags line if you actually bag. Size the leftover for the lunch window (ice bin sizing). Do not average 0.5 and 1.5 into a house “1 lb per sandwich.”

Separate lines — do not stack the same ticket

Fountain cups, cold-prep pans, a salad well, plated covers, and bags are not one stacked factor.

• 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 cup size you actually sell.
• A sandwich ticket is not a restaurant cover. Atlantic’s 1.5 lb restaurant row assumes plated service with water and an iced drink. A counter that sells 200 sandwiches and 80 sodas has an ice load of 80 drinks, not 200 × 1.5.
• Prep ice is measured, not invented. Atlantic’s kitchen / food-preparation worksheet is measured peak-day use. We did not find a published lb-per-sandwich or lb-per-pan. Weigh the ice that goes into cold-cut pans or a slaw insert, or leave the line at zero.
• Salad bar / cold case is volume, not tickets. GoFoodservice prints 30 lb/ft³. Kitchen Spot prints salad-bar 35. Kitchen Spot seafood deli is 30 — only if the well is actually a seafood deli. Atlantic says measure the fill plus replenishment. Do not average 30 and 35 into a house 32.
• Ice Machines Sales bakery/deli 20–50 lb/day is a supermarket department. Their grocery page is the grocery worksheet. A neighborhood sandwich shop that ices a 2 ft³ well at 30 lb/ft³ is already 60 lb before replenishment — past that 20–50 band. Measure the well.
• Fountain and display are different ice forms. Atlantic: if you need two ice forms — cube or nugget in a cup, flake on the salad — specify two systems. Kitchen Spot’s “multiple units” paragraph is the same idea. Ice Machines Sales’ grocery FAQ assigns modular cube to deli / prepared food and flake to salad bars.
• Bags are optional and separate. GoFoodservice’s packaged-ice line is 10 lbs × bags sold per day. Ice Machines Sales’ c-store summer band is 20–70+ bags. Their grocery bag band is 100–500. Count the bags this counter actually moves. A shop that buys wholesale bags and only merchandises them has a bagged production line of zero.
• Bakery flake is dough. Coast’s 10–20% of flour weight stays on the bakery guide. A deli that also bakes still uses that flour line for the mixer, not this page’s fountain ounces.

Cube, half-dice, crescent, nugget, and flake shape math lives on cube vs half-dice vs nugget vs flake. A KM-81BAK crescent leftover is the wrong ice form for a salad well.

Production lb/24 hr is not the leftover

A 24-hour rating is not a bucket. Deli ice is taken in a short window — the lunch line, then maybe a 5 p.m. takeout rush — not as 4 lb every hour for 24 hours.

Atlantic’s sizing guide (Jul 15, 2026) puts it in one sentence: size the machine for a realistic peak day, then size the bin around the largest service period, because lb/24 hr is not the amount of ice the system can hold.

See ice bin sizing for the modular-head version of Atlantic’s rush formula (use during the window − theoretical make during the window + opening stock). That hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. Hoshizaki’s current KM-161 and F-330 HTML pages do not print a 90/70 production cell, so we do not invent lb/hour of make on those cabinets.

Worked neighborhood sandwich shop (fountain + iced drinks)

Same peak-day method as the sizing page: count the load, pick a published factor, add the reserve the source uses. Counter service only — no salad bar, no bags, no plated dining room.

Peak Saturday 150 fountain / iced-tea drinks. Weigh the cups; we did not invent your fill.

• Kitchen Spot 8 oz ice / 16 oz drink: 150 × 8 oz = 1,200 oz ÷ 16 = 75 lb
• Kitchen Spot 10 oz ice / 20 oz drink: 150 × 10 oz = 1,500 oz ÷ 16 = 93.75 lb
• Kitchen Spot +20% on those ounce lines: about 90–113 lb
• GoFoodservice 8 oz / 12–16 oz cup: 75 lb
• Atlantic cafe 0.35–0.6 lb midpoint 0.5 on the same 150 drinks: 75 lb — same ballpark; do not add it on top of the ounce line
• Atlantic QSR 0.5 lb/customer: 150 × 0.5 = 75 lb; +20% → 90 lb
• Atlantic QSR 1.0 lb/customer: 150 × 1.0 = 150 lb; +20% → 180 lb
• Ice Machines Sales fountain-station band 50–100 lb/day: a small soda well, not 150 large cups on the high ounce line

The 75–113 lb Kitchen Spot ounce band is still in large-undercounter territory if the bin covers the lunch pull. 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 11:45. 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 a 150-drink Saturday fountain.

The bin, not the “up to 156 lb” headline, is the lunch constraint. If even two-thirds of that 75 lb ounce line is scooped between 11:30 and 1:30:

• Lunch pull: about 50 lb in 2 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 50 lb pull if it is actually full at 11:30.
• 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 × 2 h ≈ 8 lb. On paper: ~98 lb against a 50 lb fountain-only pull.
• KM-81BAK stored ice: 38 lb. A 50 lb lunch pull already past the leftover.

Atlantic’s upper QSR band (150–180 lb after reserve) already sits on the 90/70 columns we have for those cabinets (UYF-0190A 140 lb; ICEU150HA 130 lb). If the shop actually lives at 1.0 lb/customer, that is a modular conversation, not a 38 lb leftover. Weigh the cups before you shop the high end of Atlantic’s QSR range.

Do not copy Kitchen Spot / Light Soda’s 2–3 lb self-serve / fast-casual line onto this 150-drink counter unless the soda is self-serve with refills. 150 × 2.5 = 375 lb is a different building. Do not copy the restaurant 1.5 lb/guest onto 150 sandwich tickets (225 lb) when you already have a drink count.

Atlantic’s kitchen / food-preparation line stays measured. If the counter ices three 4-inch hotel pans and you have not weighed a fill, we do not invent 8 lb. Weigh it or leave the prep row at zero.

Worked deli with a salad bar / cold case

Same 150-drink fountain (75 lb on the Kitchen Spot 8 oz / 16 oz line; 90 lb after +20%). Plus a salad / slaw / prepared-foods well. Flake stays on the food. Cube (or nugget) stays in cups.

Assumed salad-bar geometry (label as assumption — measure your well): 3.0 ft long × 2.0 ft wide × 4 in ice depth (0.33 ft) = 2.0 ft³.

Salad-bar starting points on that 2.0 ft³ well (do not stack these on each other):

• GoFoodservice salad bar 30 lb/ft³: 60 lb
• Kitchen Spot salad bar 35 lb/ft³: 70 lb
• Kitchen Spot seafood deli 30 lb/ft³: 60 lb — only if this well is actually a seafood deli
• KaTom salad bar / seafood display 35 lb/ft³: 70 lb
• Atlantic: weigh the actual fill, then add the pounds you put back during the day
• Ice Machines Sales grocery bakery/deli 20–50 lb/day: a supermarket department band, not this well’s volume
• Ice Machines Sales grocery FAQ “produce and deli displays typically 50–100 lbs/day combined”: same grocery page; a combined supermarket sentence, not this 2.0 ft³ well

Assumed daily replenishment on the 30 lb/ft³ row (label as assumption): one rebuild (60 lb) plus a measured top-up of 15 lb. Display-day flake: initial 60 + 75 replenishment → 135 lb. If you only top up and do not rebuild, use the measured top-ups.

A Hoshizaki F-330BAK is up to 331 lb @ 70/50 on the current product page, with an 80 lb built-in bin (2.7 ft³, AHRI 820 method). The 24-hour column covers a 135 lb display day. The 80 lb leftover covers a 60 lb first fill if it starts full. 90/70 production is not on that HTML — omitted; we do not add invented harvest during the window.

Peak-day totals if you add the lines (do not average them into one brochure number):

• Fountain 90 (ounce line + Kitchen Spot 20%) + salad fill/rebuild 135 = 225 lb that day, two ice forms
• Fountain 90 + salad fill only (60, no rebuild) = 150 lb that day, still two forms

Atlantic and Kitchen Spot both tell you to split ice types. The flake cabinet feeds the well. The cube or nugget cabinet feeds the glasses. Do not scoop KM-81 crescents onto slaw, and do not dump F-330 flake into a fountain cup. Two ice forms → two systems.

A grocery produce / meat / seafood bed is the grocery measure-fill page. A fish counter that also receives and packs is the seafood market overlap method. This 2.0 ft³ deli well is not an 8-foot supermarket case.

Worked deli with plated dine-in (and optional bags)

Same 150-drink takeout / counter fountain, plus a small dining room. Dining covers and takeout cups are separate lines. Do not also multiply the plated guests by the QSR 0.5–1.0 lb row.

• 150 counter / takeout drinks (Kitchen Spot 8 oz / 16 oz): 75 lb; +20% → 90 lb
• 40 plated covers (Atlantic / Kitchen Spot restaurant 1.5 lb): 40 × 1.5 = 60 lb
• Peak-day subtotal on those two lines: 150 lb
• Kitchen Spot +20% already on the drink line; do not stack another 20% on the cover row unless you are using Kitchen Spot’s reserve on that row too
• GoFoodservice restaurant 2 lb on the same 40 covers: 80 lb — higher restaurant line; do not add it on top of 1.5
• Salad well from above, if you have one: 60–70 lb fill on its own flake plant

150 lb of drink cube after the ounce reserve is past the KM-81 leftover and sits on the KM-161 / UYF-0140 24-hour column. The 90 lb undercounter bin is still the lunch constraint if the 50 lb fountain pull and the 40 plated waters hit the same window.

Bagged ice is a second cube worksheet, not a fudge on the fountain row. GoFoodservice’s packaged-ice line is 10 lbs × bags sold per day. Ice-O-Matic’s 2012 chart and Memphis Ice say weight per bag × bags sold — use 10 lb only when the bag on the rack is a 10 lb bag.

Ice Machines Sales’ c-store page (already on the convenience-store guide) uses 20–70+ summer bags. Their grocery page starts at 100 bags/day. Count the bags this counter actually moves. Do not drop 100–500 onto a hoagie shop that sells none.

If the shop buys bagged ice wholesale and only merchandises it, the bagged production line is zero. You need a merchandiser, not a second cuber. We do not have merchandiser SKUs in this directory and we do not invent them.

Slicer-line / back-room heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives next to a steam table, a slicer, a griddle, or an unconditioned back room 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.”

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° slicer line is a 288 lb machine that lunch.

Air-cooled cabinets also dump heat into that hole. 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. C-80BAK is 1,400 BTU/h. NEO U-140 / U-190 family sheet: 2,150 average / 2,600 peak. CIM0430A sheet: 5,100 BTU/h. Those BTUs become room cooling load on an air-cooled cabinet next to a steam table. See air-cooled vs water-cooled.

Form factor: fountain cube vs salad flake vs optional bags

Atlantic, GoFoodservice, Kitchen Spot, HVACDirect, and Ice Machines Sales all draw the same line: undercounter when demand is low-to-moderate and the built-in bin covers the pull; modular head + bin when production is high or storage has to be chosen separately; two systems when ice forms differ.

Undercounter cube 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 lunch pull 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 cube head + bin is how you get Atlantic’s service-window leftover on a 150–180 lb QSR day or a plated-plus-fountain Saturday. 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. The smallest modular cube heads in this directory are the 400–550 lb class. That is a back-room plant, often hardwired, not a 15″ plug-in under the soda.

Undercounter flake is the salad / cold-case plant. Hoshizaki’s current F-330BAK page writes salad bars, seafood displays, and “other applications requiring long-lasting, sanitary ice.” It is the flake cabinet already in this directory that fits a tight deli hole (24″ × 26″ × 39″, front-in / front-out). No modular flake head is in this directory. Cube heads in the 400–550 lb class are the wrong form for the well.

Cube ice (crescent, half-dice, medium cube) is the usual fountain and water-glass ice. Nugget / cubelet is chewable soda ice. Flake is the display ice. See cube vs half-dice vs nugget vs flake.

Current cube / nugget cabinets — fountain and optional bags (OEM sheets)

Figures are manufacturer ratings. Full citations live on each directory page. Street prices omitted. These cabinets are fountain-alcove and small-dining tools unless you also have a dump bin or a second plant for bags. They are the wrong ice form for a salad / slaw / cold-case bed.

C-80BAK, KM-81BAK, KM-161BAK, and F-330BAK are R290 on those current Hoshizaki pages.

Hoshizaki bins already opened on the restaurant / c-store / grocery pages (application capacity = volume × 30 lb/ft³ on each page; height includes 6″ legs; top kits sold separately):

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 flake cabinet — salad bar / cold case only (OEM sheets)

A cubelet sibling F-330BAK-C is 300 lb on the 08/28/25 spec PDF already cited on the F-330 directory page. Treat it as the cubelet variant of the same cabinet, not as display flake.

Hoshizaki’s 4HC-H filter page (already noted on the F-330 directory page) says that filter is not recommended for flakers. Use the filter the F-330 sheet specifies. See filters and descalers.

Drain, air, filter, cleaning (slicer-line realism)

Many deli ice rooms are a wet hole: one circuit behind the fountain, a slicer, a steam table, a mop sink, and an air-cooled cabinet in a tight alcove. Read the sheet before the bid.

• 115 V cord-and-plug on the compact undercounters above (C-80, KM-81, KM-161, UYF-0140/0190, F-330BAK). 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 fountain on one alcove circuit is an electrician question.
• Drain. Gravity from the machine (F-330 / KM-81 / KM-161 / KM-520: 3/4″ FPT on those current pages; C-80: 1/2″ FPT; NEO family sheet: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain) and from any display well. Hoshizaki accessory HS-5061 is the listed drain pump on AM/C/KM compact units. Melt water is not optional. We are not writing a health-department letter.
• Air / alcove. Front-in / front-out cabinets (F-330BAK, KM-81BAK, KM-161BAK, C-80BAK) exist for tight holes. They still reject heat into a room Kitchen Spot already called a 90° kitchen. Modular heads still need the clearance on the sheet (CIM0430A PDF: 6″ intake and exhaust). Use the 90/70 column if the sheet has one; omit it on F-330 / KM-161 / C-80 HTML.
• Filter. Ice-machine filter suitable for a flaker on the flake plant, not the fountain cartridge and not Hoshizaki 4HC-H (page already cited on the F-330 directory: not recommended for flakers). Fountain cubers use the filter those sheets specify. 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.
• Cleaning. Ice that goes onto food is food. Follow the clean/sanitize interval on the machine sheet. Hoshizaki splits flakers to a shorter published interval than cubers on the how to clean page. CleanCycle24 is a 2-second hourly purge, not a full clean. This is not a service recipe and not health-code legal advice.
• 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 grocery-store produce / meat / seafood display page. Whole-store flake beds stay on the grocery guide. Ice Machines Sales’ bakery/deli 20–50 lb/day and produce+deli 50–100 lb/day combined sentences stay there.
• Not a seafood-market receiving / packing page. Fish-counter tote overlap stays on the seafood market guide. Kitchen Spot’s seafood deli 30 lb/ft³ is that well, not a hoagie counter.
• Not a bakery dough-flake page. Flour-weight mixer ice stays on the bakery guide. Same F-330 class, different job.
• Not a restaurant guest-factor page. Atlantic / Kitchen Spot 1.5 lb/guest and GoFoodservice restaurant / served-flake 2 lb/person stay on the restaurant guide except for the plated-cover line above.
• Not a c-store bags-only merchandiser page. Fountain ounces overlap the c-store cup table. 20–70 summer bags stay optional and separate.
• Not a VenueIce lb-per-sandwich factor. Published starting points we opened are Atlantic QSR 0.5–1.0 lb/customer, Kitchen Spot / GoFoodservice oz-per-cup, Atlantic measure peak-day prep, Atlantic measure fill + replenishment, GoFoodservice salad-bar 30 lb/ft³, Kitchen Spot salad-bar 35 lb/ft³, and the restaurant cover row for plated dine-in only. We show the methods. We do not invent 0.1 lb ice per sandwich and we do not average 0.5 and 1.5.
• Not a price list. Street prices omitted.
• Not a review. No scores, no invented “we iced N hoagies with this cabinet.”
• Not a modular flake catalog. This directory has F-330BAK only. We do not invent flake-head SKUs.

Sources

1. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — quick-service restaurant 0.5–1.0 lb per customer, adjusted for drink size, refill policy, and takeout volume; café 0.35–0.6 lb per iced beverage; full-service about 1.5 lb per customer (add bar, seafood, salad-bar, prep, and catering separately); worksheet lines kitchen and food preparation = measured peak-day use and seafood, produce, or cold display = initial fill + replenishment; flake assigned to seafood, meat, produce, salad bars, food displays; two ice forms → two systems; cup-by-cup beverage method when POS counts exist; bagging operations may need storage closer to 50–70% of peak-day demand; production ≠ storage; reserves 15–25% (seasonal) and 25–30% (outdoor / highly variable). Dated Jul 15, 2026 (retrieved 2026-09-18; already cited on restaurant / c-store / grocery / pizzeria pages).
2. The Kitchen Spot, Ice Machines: Sizing for Application — convenience store / QSR / drive-through 5 / 6 / 8 / 10 / 12 / 16 oz ice per 10 / 12 / 16 / 20 / 24 / 32 oz drink; restaurant 1.5 lbs per guest; self-service 2 to 3 lbs per person; salad bar 35 lbs per cubic foot; seafood deli 30 lbs per cubic foot display; 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 2026-09-18; same article already cited on sibling venue pages).
3. GoFoodservice, Commercial Ice Machine Guide — restaurant 2 lbs per person; quick-service cups same as convenience store (5 / 8 / 12 oz ice per 7–12 / 12–16 / 16–24 oz cup); salad bar 30 lbs per cubic foot (FAQ: 30 lb/ft³ as daily salad-bar needs); restaurant flaked ice 2 lbs per person served (plated / served flake, not a retail bed); packaged ice 10 lbs × bags sold per day; cold plates 45% more; modular 250–2,500 lb/day “best for high-volume restaurants”; 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. Live article header Last updated: Sep 3, 2026 (retrieved 2026-09-18).
4. Ice Machines Sales, Grocery & Supermarket Ice Machines — bakery/deli 20–50 lb/day; produce and deli displays “typically 50–100 lbs/day combined” in the FAQ; flake for seafood / produce / salad bars; modular cube for deli and prepared food; merchandisers for retail bags (retrieved 2026-09-18). Their c-store page (already cited on the convenience-store guide) keeps the 20–70+ summer bag band and 50–100 lb/day fountain-station band.
5. KaTom, The Commercial Ice Machine Buying Guide, From Cubers to Flakers — salad bar / seafood display 35 lbs per cubic foot (retrieved 2026-09-18). Their guidelines article (already cited on the grocery / school-cafeteria pages) prints grocery 35 lbs per cu. ft. of display per day and QSR / drive-through ounce lines; Cloudflare challenged a fresh open of that URL on 2026-09-18, so grocery-page transcription is the live citation for those grocery cells.
6. HVACDirect, Commercial Ice Machine Buying Guide — restaurant 1.5–2 lbs. per customer; undercounter “ideal for offices, cafes, and smaller establishments with constrained space”; flake assigned to food displays / seafood / medical (same article already cited on restaurant / bakery / grocery / office pages; a fresh fetch timed out on 2026-09-18 — figures are the sibling-page transcription).
7. Memphis Ice, What Size Ice Machine Do I Need for My Business? — convenience-store beverage 6 oz / 12 oz, 10 / 20, 16 / 32; cold plate 50% more; packaged ice = weight per bag × bags sold (already cited on the convenience-store guide).
8. Ice-O-Matic, Global Product Guide, Part 6203, printed 07-12 — same convenience-store beverage oz line as Memphis Ice; package ice = weight per bag × bags sold. 2012 reprint (already cited on the convenience-store guide).
9. Light Soda On Tap, How Many Pounds of Ice Does a Restaurant Need Per Day? — fast-casual 2 to 3 lb per customer; full-service 1.5–2 lb per customer per meal service; form-factor bands under 300 / 300–600 / 600+ lb/day. Dated June 4, 2026 (already cited on the restaurant / pizzeria pages).
10. 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, CleanCycle24; “perfect for salad bars, seafood displays” (already cited on that directory page).
11. Hoshizaki, KM-81BAK product page — 98 lb, 38 lb bin, 17.75″ × 24″ × 39″, 115 V, 2.4 A, 1,800 BTU/h; “small bars, hotel lobbies, and office break rooms” (already cited on that directory page).
12. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A, 2,800 BTU/h (already cited on that directory page).
13. Hoshizaki, C-80BAK product page — 92 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 115 V, 2.8 A, 1,400 BTU/h on that family (already cited on that directory page).
14. 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; already cited on those directory pages).
15. 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 (already cited on that directory page).
16. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb (already cited on that directory page).
17. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70 (already cited on that directory page).
18. URI, IYT0450A listing — 490 lb/day; directory page already cites 378 lb AHRI @ 90/70 (already cited on that directory page).
19. Manitowoc, RNP0320 spec — 308 / 236 lb (already cited on that directory page).
20. Hoshizaki, B-300SF and B-500SF product pages — 300 / 500 lb application capacity; 22″ / 30″; top kits sold separately (already cited on the c-store / restaurant / grocery pages).
21. Existing VenueIce pages: how to size, ice bin sizing, cube vs half-dice vs nugget vs flake, undercounter vs modular vs countertop, filters and descalers, how to clean, convenience store (fountain + bags), grocery (store-wide display flake), restaurant (1.5 lb/guest), bakery (dough flake — different job), F-330BAK directory.
22. Directory pages already citing the same OEM language: F-330BAK, KM-81BAK, KM-161BAK, UYF-0140A, UYF-0190A, ICEU150HA, C-80BAK, RNP0320A, KM-520MAJ, CIM0430A, C0330MA-1, IYT0450A.

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