Ice machine for a juice bar

A neighborhood juice bar is cup-fill ice for iced juice and juice-forward drinks, plus a large set of tickets that take no ice at all: sealed cold-pressed bottles, fresh-squeezed bottles filled to order, and 2 oz shots. The ice goes into a 12–16 oz cup the guest drinks — a crescent, half-dice, or medium cube if the juice is the product, a chewable nugget or cubelet if the guest is meant to chew it — not into a blender jar as the drink body, and not into a 24 oz sealed milk-tea shaker with pearls. Putting Saturday’s bottle count on Kitchen Spot’s coffee/smoothie 2.5 lb per person, or copying a boba 0.75 lb per drink milk-tea fill onto a 12 oz green juice, is how a 15″ counter buys a modular head it will never fill — or how the morning iced-lemonade line is bare because the bin was sized for bottles that never saw a scoop.

This is not the smoothie blender page. That guide’s “80-cup juice bar” worksheet is blender-body ice: Kitchen Spot’s 2.5 lb per person and weighed jar dumps. It is not the boba milk-tea page. That leftover is an afternoon / evening shaker queue, and the default large-cup row there is 12 oz ice in a 24 oz drink. It is not the coffee shop espresso-bar page. Atlantic’s café 0.35–0.6 lb iced-beverage row is a cup-fill cousin, but that leftover is a morning iced-latte window next to steam wands, and a latte glass is not a cold-pressed bottle. It is not the undercounter cafe shortlist. That page is a current-cabinet pick for a hole and a 115 V circuit after you already have a Saturday number.

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

• Cold-pressed, fresh-squeezed, and bottled-to-order juice bars that sell sealed bottles and shots with no ice, and a separate count of iced juice cups.
• Juice-forward cafes whose iced menu is citrus coolers, lemonade-style juice, and juice over ice — cup-fill ounces, not a Vita-Mix dump and not a tapioca shaker.
• Busier morning-to-lunch doors where most of the iced cups leave between open and early afternoon, so the bin has to cover that window even when the 24-hour rating looks comfortable.

It is not a smoothie / blender shop. A blended acai bowl or a 24 oz smoothie jar stays on that worksheet even if the sign says “juice.” It is not a boba shop. Milk tea, fruit tea with pearls, and a 3–7 p.m. shaker queue stay there. It is not a coffee shop espresso bar. Iced lattes and steam-wand heat stay there; a juice counter that also pulls espresso adds that line as its own worksheet. It is not a cafe undercounter product pick. Use that page after this one when you already know the Saturday pounds and need a 15–26″ cabinet.

Published juice-cup factors

Foodservice charts we opened do not publish a dedicated “pounds of ice per cold-pressed juice” OEM warranty row. Closest published rows are Atlantic’s café 0.35–0.6 lb per iced beverage when the cup is actually iced, Kitchen Spot and GoFoodservice ounce-per-cup when you know cup size, Phoenix’s fountain 5–12 oz per cup, and Light Soda’s 1–1.5 lb per customer only when almost every ticket is iced and you do not have a drink count. Kitchen Spot’s coffee/smoothie 2.5 lb per person is the blender page. Those are dealer / supplier / application rules of thumb, not a manufacturer warranty and not a lab measurement. We do not invent a house lb-per-juice in the middle.

Atlantic’s own FAQ on that sizing guide: calculate the number of iced drinks on the busiest day and multiply by the average weight of ice in each drink. “Many cafés will measure roughly 0.35–0.6 lb per iced beverage, but cup size, cube type, and fill policy matter.” A sealed bottle and a shot are not iced beverages. The same ounce-to-pound conversion as sibling venue pages: 16 oz = 1 lb. Weigh a fill of each iced size you actually sell. A 12 oz juice over ice and a 16 oz citrus cooler are different rows. A 16 oz bottle with a cap is zero.

The VenueIce sizing table has no cold-pressed juice row. Closest published rows on that page are the coffee shop Atlantic 0.35–0.6 lb iced-beverage line and the smoothie Kitchen Spot 2.5 lb/person blender line. Use Kitchen Spot 6 oz / 12 oz or 8 oz / 16 oz, GoFoodservice 5 oz / 7–12 or 8 oz / 12–16, or Atlantic’s 0.35–0.6 lb (or their weighed 0.45 example) after a cup test on iced juice cups only. Use Phoenix’s 5–12 oz per cup as that dealer’s fountain band — the 12 oz end is heavy for a juice that is supposed to be mostly juice. Use Light Soda’s 1–1.5 lb per customer only when almost every ticket is iced and you do not have a drink count. Use Kitchen Spot’s 2.5 lb/person only on the blender line. Size the leftover for the morning-to-lunch window you actually scoop (ice bin sizing). Do not average 0.45 and 2.5 into a house “1.5 lb per juice.”

Separate lines — do not stack the same ticket

Bottles, shots, iced juice cups, a blender, and a milk-tea shaker are not one stacked factor.

• Count iced 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 size you actually sell. Convert oz ice × iced cups to pounds as 16 oz = 1 lb.
• A sealed bottle is not an iced drink. Cold-pressed bottles and bottle-to-order fills with a cap do not get the 0.35–0.6 lb row, the ounce row, or Light Soda’s per-customer row. They are zero on every chart we opened because those charts count ice that goes in a drink.
• A shot is not a cup. A 2 oz ginger shot or wellness shot has no ice fill on these tables. Do not multiply shots by 8 oz.
• A 12 oz juice cup is not a 24 oz milk tea. Kitchen Spot’s 12 oz ice / 24 oz drink (0.75 lb) is the large-format line. Start a juice cup on 6 oz / 12 oz or 8 oz / 16 oz unless you weighed a heavier fill.
• Light Soda’s 1–1.5 lb/customer is a concept row. Use it when you lack a drink count and the menu is ice-heavy. Do not add 1.25 lb on top of a weighed 8 oz fill, and do not apply it to the bottle half of the ticket tape.
• Kitchen Spot 2.5 lb/person is blender ice. A smoothie, acai bowl, or blended add-on is the smoothie worksheet. Do not copy 2.5 onto a cold-press or an iced juice cup. That page already runs an “80-cup juice bar” on the blender line. This page does not repeat it.
• Milk tea is a different leftover. Pearls, a sealed shaker, and a 3–7 p.m. queue stay on the boba worksheet.
• Espresso iced drinks are a different leftover. If the same counter also pulls iced lattes, that window stays on the coffee shop worksheet. Do not merge a steam-wand morning and a juice-cup morning into one factor and call it twice the ice.
• Fountain / bagged ice is a different building. Ounce math overlaps the c-store cup table. Bags stay 10 lb × bags on that page. Cold-plate adders apply only if you actually have a cold plate.
• Restaurant covers are plated guests. GoFoodservice’s restaurant 2 lb/person and the 1.5 lb/guest line stay on the restaurant guide. A guest who buys a bottle is not a cover.
• Two ice forms → two systems. Atlantic: flake at a display, cube or nugget in the glass. A produce or garnish well that wants flake is a second cabinet. Do not scoop flake into an iced juice because it was the only machine.

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

Production lb/24 hr is not the leftover

A 24-hour rating is not a bucket. Juice-bar ice is taken in a short window — open through lunch on most of these counters — not as a few pounds every hour for 24 hours, and not as a 3–7 p.m. boba queue.

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.

The ice bin sizing page writes that rush as: use during the window − theoretical make during the window + opening stock. You can get the same leftover from oz ice per cup × peak cups/hour × hours the leftover must cover. Example: Kitchen Spot 8 oz ice × 15 cups/hour × 4 hours = 480 oz ÷ 16 = 30 lb of leftover the bin has to hold if the head made nothing in those four hours. That hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. Hoshizaki’s current C-80, 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 juice bar (iced cups only)

Same peak-day method as the sizing page: count the load, drop the tickets that take no ice, pick a published factor, add the reserve the source uses. No blender dump, no milk-tea shaker, no dining-room covers, no bagged ice.

Peak Saturday 100 tickets. POS in this example: 45 sealed bottles and shots (zero ice) and 55 iced juice cups (12–16 oz). Weigh the cups; we did not invent your fill. The 45 zero-ice tickets do not enter the multiplication.

• Kitchen Spot 6 oz ice / 12 oz drink: 55 × 6 oz = 330 oz ÷ 16 = 20.625 lb; +20% → 24.75 lb
• Kitchen Spot 8 oz ice / 16 oz drink: 55 × 8 oz = 440 oz ÷ 16 = 27.5 lb; +20% → 33 lb
• GoFoodservice 5 oz / 7–12 oz cup: 55 × 5 oz = 275 oz ÷ 16 = 17.2 lb
• GoFoodservice 8 oz / 12–16 oz cup: 27.5 lb
• Phoenix fountain low end 5 oz: 17.2 lb; high end 12 oz: 55 × 12 oz = 660 oz ÷ 16 = 41.25 lb — only if the scoop is actually that heavy
• Atlantic café 0.35 lb: 55 × 0.35 = 19.25 lb
• Atlantic café midpoint 0.5 lb: 27.5 lb
• Atlantic’s worked café cup-test 0.45 lb: 24.75 lb
• Atlantic’s 20 oz example 0.55 lb: 30.25 lb — only after you weigh a 20 oz cup
• Atlantic café 0.6 lb: 33 lb
• Atlantic seasonal reserve 20% on the 0.45 cup-test: 29.7 lb
• Light Soda 1.0 lb/customer if you wrongly treat all 100 tickets as iced customers: 100 lb
• Light Soda 1.5 lb/customer: 150 lb — high end of their iced-concept row; do not add it on top of 8 oz
• Kitchen Spot coffee/smoothie 2.5 lb/person on the 55 iced cups: 137.5 lb; +20% → 165 lb. On all 100 tickets: 250 lb; +20% → 300 lb. That is the smoothie Saturday, not this bar
• Boba-page 0.75 lb/drink (Kitchen Spot 12 oz / 24 oz) on the 55 cups: 41.25 lb — a large milk-tea fill, not the 12 oz juice row

The 17–33 lb Atlantic / 12–16 oz band is a compact undercounter 24-hour column if the bin covers the morning pull. A Hoshizaki C-80BAK is 92 lb “approximately” with a 27 lb bin. A Scotsman CU0415 is 60 / 40 lb with a 36 lb bin. A Hoshizaki KM-81BAK is 98 / 76 lb with a 38 lb bin. None of those 24-hour columns is the constraint on this 55-cup Saturday. The 2.5 lb misread (165–300 lb) is.

The bin still has to cover the window. If about two-thirds of those 55 iced cups leave between 8:00 and 12:00:

• Morning pull: about 37 cups. Kitchen Spot 6 oz / 12 oz: 37 × 6 oz = 222 oz ÷ 16 = 13.9 lb. Kitchen Spot 8 oz / 16 oz: 37 × 8 oz = 296 oz ÷ 16 = 18.5 lb. Atlantic 0.45: 16.7 lb. Atlantic 0.6: 22.2 lb
• C-80BAK stored ice: 27 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 27 lb leftover covers this 14–22 lb pull if it starts full.
• CU0415 stored ice: 36 lb. Make during the window at 40 lb @ 90/70 is 40 ÷ 24 ≈ 1.7 lb/hour × 4 h ≈ 7 lb. On paper: ~43 lb against a 14–22 lb pull if the bin starts full. The day’s 40 lb @ 90/70 still covers the 33 lb Kitchen Spot +20% line. It does not cover the 165 lb blender misread.
• KM-81BAK stored ice: 38 lb. Make at the sheet’s 76 lb @ 90/70 is 76 ÷ 24 ≈ 3.2 lb/hour × 4 h ≈ 13 lb. On paper: ~51 lb against a 14–22 lb pull.

Do not copy Light Soda’s 1.0 lb/customer onto 100 bottle-plus-shot tickets (100 lb) when POS already shows 55 iced cups. Do not copy Kitchen Spot’s 2.5 lb smoothie line onto those 55 juices (137.5 lb). That is a different plant.

Worked busier peak window

Same method, a juice-forward door that sells mostly iced cups. Peak Saturday 200 iced juice cups (12–16 oz) and 80 sealed bottles (zero ice — not added). Still no blender dump and no milk-tea shaker.

• Kitchen Spot 6 oz / 12 oz: 200 × 6 oz = 1,200 oz ÷ 16 = 75 lb; +20% → 90 lb
• Kitchen Spot 8 oz / 16 oz: 200 × 8 oz = 1,600 oz ÷ 16 = 100 lb; +20% → 120 lb
• GoFoodservice 5 oz / 7–12 oz: 200 × 5 oz = 1,000 oz ÷ 16 = 62.5 lb
• GoFoodservice 8 oz / 12–16 oz: 100 lb
• Atlantic café 0.35 lb: 70 lb
• Atlantic’s worked café cup-test 0.45 lb: 90 lb; seasonal 20% → 108 lb
• Atlantic midpoint 0.5 lb: 100 lb
• Atlantic café 0.6 lb: 120 lb
• Atlantic’s 20 oz example 0.55 lb: 110 lb — only if the cups are 20 oz
• Phoenix fountain 12 oz high end: 200 × 12 oz = 2,400 oz ÷ 16 = 150 lb — heavy fill; weigh it before you shop it
• Light Soda 1.0 lb/customer if those 200 iced tickets are all you have and you lack cup sizes: 200 lb
• Light Soda 1.5 lb: 300 lb — blended/iced-heavy end of their café row; do not stack it on 8 oz, and do not multiply the 80 bottles
• Kitchen Spot 2.5 lb/person: 200 × 2.5 = 500 lb; +20% → 600 lb — smoothie Saturday, not this bar

The 90–120 lb Atlantic / 12–16 oz band after reserve still sits on a large undercounter 24-hour column if you compare 90/70, not the brochure “up to.” A Manitowoc UYF-0140A is 137 / 100 lb. The 100 lb @ 90/70 cell matches the unreserved 8 oz / 16 oz line exactly and sits under the 120 lb line after Kitchen Spot’s +20%. Atlantic’s own warning: do not pick a machine whose advertised capacity exactly equals peak demand with no margin. A Manitowoc UYF-0190A is 193 / 140 lb in the same 90 lb bin — the 140 lb hot-room cell covers the 120 lb day. A Scotsman CU0415 at 40 lb @ 90/70 does not. A Hoshizaki KM-81BAK at 76 lb @ 90/70 does not cover 90–120 lb.

The bin is the morning constraint. If half of those 200 iced cups leave between 8:00 and 12:00:

• Morning pull: 100 cups. Kitchen Spot 6 oz / 12 oz: 100 × 6 oz = 600 oz ÷ 16 = 37.5 lb. Kitchen Spot 8 oz / 16 oz: 50 lb. Atlantic 0.45: 45 lb. Atlantic 0.6: 60 lb
• C-80BAK stored ice: 27 lb. Under a 37.5–60 lb morning pull on stored ice alone. No 90/70 production cell on that HTML.
• KM-81BAK stored ice: 38 lb, plus ~13 lb of arithmetic make at 76 lb @ 90/70 over 4 hours → ~51 lb. Covers the 37.5–50 lb band if it starts full. Sits under a 60 lb Atlantic 0.6 pull.
• KM-161BAK stored ice: 78 lb. Covers this window on leftover alone if it starts full. 90/70 production is not on that HTML — omitted. The product-page 156 lb “up to” is a 70/50-class headline, not a hot-room guarantee.
• UYF-0140A stored ice: 90 lb. Make at 100 lb @ 90/70 is 100 ÷ 24 ≈ 4.2 lb/hour × 4 h ≈ 17 lb. On paper: ~107 lb against a 37.5–60 lb pull. The bin covers the morning. The 100 lb hot-room day does not cover the 120 lb +20% day.
• UYF-0190A stored ice: 90 lb. Make at 140 lb @ 90/70 is 140 ÷ 24 ≈ 5.8 lb/hour × 4 h ≈ 23 lb. On paper: ~113 lb. Same 90 lb scoop capacity as the U-140; more make refills overnight, it does not enlarge the morning bin.
• CU0415 stored ice: 36 lb. A 50–60 lb morning pull is already past the leftover, and 40 lb @ 90/70 is past as a day rating.

Phoenix’s 150 lb 12 oz-fill reading, Light Soda’s 200–300 lb per-customer band, and Kitchen Spot’s 500–600 lb blender misread are modular conversations (or two cabinets). Weigh the cups before you shop that high end. A Manitowoc RNP0320A is 308 / 236 lb — the 236 lb @ 90/70 cell covers the 150–200 lb high readings and is far above the 90–120 lb juice-cup band. It is a head. Storage is the bin you pair. The sheet’s D-420 stack is 310 lb.

If this shop also runs a blender, add the smoothie ounce or 2.5 lb line as its own worksheet. If it also seals milk tea, add the boba worksheet. Do not fudge either onto the juice-cup row.

Press-room heat and a narrow footprint

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives next to a centrifugal juicer, a hydraulic press, a bottle filler, or an unconditioned storefront window 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.”
• Phoenix: a 70/50 rating “can make 20 to 30 percent less on a hot, busy day.” Use one derate. Do not add 15% and 30% on the same target.

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

Compare the 90/70 column to the July juice-cup target when the sheet has one. A 193 lb “up to” undercounter that makes 140 lb next to a press is a 140 lb machine that morning.

Air-cooled cabinets also dump heat into that hole. C-80BAK heat rejection is 1,400 BTU/h. KM-81BAK is 1,800 BTU/h. KM-161BAK is 2,800 BTU/h. F-330BAK is 3,400 BTU/h. CU0415 product page: 1,500 BTU/h. NEO U-140 / U-190 family sheet: 2,150 average / 2,600 peak. RNP0320 sheet: 7,511 average. Those BTUs become room cooling load on an air-cooled cabinet in a narrow retail box. See air-cooled vs water-cooled.

Width is the other small-shop limit. C-80BAK is 14.875″ wide and 33.5″ tall. CU0415 is 15″ wide and 38″ tall; the product page says an optional floor-mount kit lowers height to 31.9″. KM-81BAK is 17.75″ × 24″ × 39″ on the product page — 39″ will not fit a 36″ counter. KM-161BAK is 23.75″ wide and 39″ tall. NEO U-140 / U-190 is 26″ × 28.50″ × 38.50″ including 6″ legs. A juice bar carved out of a 15″ millwork hole is a C-80 or CU0415 conversation, not a 26″ NEO, even when the Saturday pounds would like the bigger bin.

Form factor: chewable nugget vs cube for an iced juice cup

Atlantic, GoFoodservice, Phoenix, Light Soda, and Kitchen Spot 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 / cubelet is one 115 V cabinet with a built-in bin. GoFoodservice’s undercounter band is 50–500 lb/day make, with “typical commercial output 100–250 lb per day for standard bar/restaurant use.” Light Soda’s published bands put under 300 lb/day in compact undercounter / countertop territory. Phoenix puts undercounter at roughly 80–300 lb/day with built-in storage “about 30 to 80 lb.” This directory’s juice-bar undercounter bins run 27–90 lb. The neighborhood 14–22 lb morning pull fits the small bins. The busier 50–60 lb morning pull does not fit a 27 lb bin. Form-factor background: undercounter vs modular vs countertop. Cabinet-by-cabinet cafe shortlist: best undercounter for a cafe.

Crescent, half-dice, and medium cube when the juice is the product. GoFoodservice: crescent melt is medium and “won’t dilute drinks quickly”; square cube is the slowest. Atlantic assigns half cube to fountain drinks and iced coffee, full cube to slower-melting applications, and crescent to general beverage service. Phoenix: full cubes “melt the slowest and dilute the least,” and crescent “melts slowly” for beverage dispensing. A juice cup that sits from the handoff to the first sip is that job. We do not invent a VenueIce “best ice for cold-pressed” score.

Nugget / cubelet when guests chew the ice. Atlantic assigns nugget to soft drinks, cafés, and healthcare. GoFoodservice: cubelet/nugget melt is medium-fast, “less dense than cubes,” and popular with ice chewers; smaller ice displaces more liquid, so the cup holds less beverage. Manitowoc’s current RNP sheet markets bite-sized nugget as 85% ice and “minimal drink dilution,” and also names smoothies. Both sentences are on the pages. They are not the same claim. A juice bar that wants chewable ice can shop the nugget. A juice bar that is selling juice by the ounce should weigh a nugget fill and a crescent fill before it picks the shape. Gourmet and sphere are the wrong plant; that math lives on best ice for a cocktail bar. See cube vs half-dice vs nugget vs flake.

Flake (Hoshizaki F-330BAK) is a salad-bar and seafood-display cabinet on Hoshizaki’s own page. GoFoodservice lists flake melt as fast and assigns it to healthcare packs, fish/meat packing, and food displays. Atlantic assigns flake to seafood, meat, produce, salad bars, and food displays. Use it only if this juice bar actually beds produce or a garnish well. Do not scoop flake into an iced juice.

Current cabinets — iced juice cups (OEM sheets)

Figures are manufacturer ratings we opened 2026-09-22. Full citations live on each directory page. Street prices omitted. These cabinets are neighborhood and juice-forward-cafe tools. They are the wrong ice form for a flake display if you only buy one of them, and the wrong worksheet for a blender.

C-80BAK, KM-81BAK, KM-161BAK, and F-330BAK are R290 on those current Hoshizaki pages. CU0415 and RNP0320A are R290 on the pages we opened. The NEO family sheet we opened still prints R-404A.

Drain, air, filter, cleaning (juice-bar realism)

Many juice-bar ice rooms are a narrow hot hole: one circuit under the front counter, a press or centrifuge, pulp in the air, a louver boxed into millwork, and a drain that was never roughed in. Read the sheet before the bid.

• 115 V cord-and-plug on the undercounters above (C-80, CU0415, KM-81, KM-161, UYF-0140/0190). RNP0320A is 115 V with a 7.5 A minimum circuit and a 15 A max fuse on the sheet — confirm cord vs hardwire on the current PDF before you share a circuit with the press. Two cabinets plus a juicer and a bottle filler on one counter circuit is an electrician question.
• Drain. Gravity from the machine (C-80: 1/2″ FPT outlet; KM-81 / KM-161 / F-330: 3/4″ FPT outlet; NEO family sheet: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain; RNP sheet: 1/2″ MPT ice-making water drain and 3/4″ bin drain). Hoshizaki accessory HS-5061 is the listed drain pump on the C-80 page and the KM-81/116 sheet. Melt water is not optional. A prep sink is not automatically the machine drain. We are not writing a health-department letter.
• Air / alcove. Front-in / front-out cabinets (C-80BAK, KM-81BAK, KM-161BAK, F-330BAK) and CU0415’s front-breathing design exist for tight holes. They still reject heat into a room Kitchen Spot already called a 90° kitchen. NEO sheet: air in the right, air out the left; recommended clearance 5″, and that sheet also says no minimum clearance is required. RNP sheet: 8″ top and sides, 5″ back. Pulp dust loads a condenser filter. KM-81, KM-161, and F-330 pages list a removable air filter. Use the 90/70 column if the sheet has one.
• Filter. Ice-machine filter, not the juice press and not the bottle-rinse tap. Scale and off-taste show up in the cup. Citrus and sugar in the supply are a filter question, not a new lb/cup. See filters and descalers. Hoshizaki’s KM-81 sheet says to use the water-filter spec for recommended configurations. The cube-vs-flake page already notes that Hoshizaki’s 4HC-H filter is not the flaker recommendation — use the filter the F-330 sheet specifies if you bought flake for a display.
• Water pressure. Hoshizaki pages we opened list about 10–113 psig. Manitowoc NEO lists 20–80 psi. RNP0320 lists 14–80 psi. Too little pressure and harvest fails.
• 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 the cafe undercounter product-pick page. Current 15–26″ cabinets, 115 V, and the Saturday-count shortlist stay on best undercounter for a cafe. This page sizes the Saturday and the leftover first.
• Not a smoothie / blender page. Kitchen Spot 2.5 lb/person and weighed blend dumps stay on the smoothie guide, including that page’s “80-cup juice bar” example. A cold-pressed bottle is not that ticket.
• Not a boba / milk-tea page. The boba 0.75 lb drink, the 24 oz shaker, and the afternoon queue stay there. A 12 oz juice cup does not inherit them.
• Not a coffee-shop / espresso-bar page. Atlantic’s morning iced-latte leftover and steam-wand heat stay on ice machine for a coffee shop. The 0.35–0.6 lb band can apply after a juice-cup test; the bottle count and the press-room heat do not make it an espresso plant.
• Not a c-store fountain / bagged page. Ounce math overlaps the convenience store cup table. Bags and cold plates stay there.
• Not a restaurant guest-factor page. GoFoodservice 2 lb/person and the 1.5 lb/guest line stay on the restaurant guide.
• Not a VenueIce lb-per-juice factor. Published starting points we opened are Atlantic café 0.35–0.6 lb per iced beverage (their weighed 0.45 / 0.55 examples), Kitchen Spot / GoFoodservice oz-per-cup, Phoenix 5–12 oz per cup, Light Soda 1–1.5 lb per customer for iced-drink concepts, and Kitchen Spot 2.5 lb/person only on a blender ticket. Bottles and shots are zero because they are not iced drinks. We do not invent 0.4 lb ice per juice and we do not average 0.45 and 2.5.
• Not a price list. Street prices omitted.
• Not a review. No scores, no invented “we poured N Saturday juices with this cabinet.”

Sources

1. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — café / coffee shop 0.35–0.6 lb per iced beverage; count cold brew, iced tea, refreshers, smoothies, and employee drinks; cup-by-cup method when POS counts exist; worked 20 oz / 0.55 lb × 300 drinks = 165 lb; worked high-volume café 350 × 0.45 = 157.5, +15 staff, +20% → 207 lb, shop 220–250 lb/day; undercounter useful for cafés; half cube for fountain / iced coffee; full cube for slower-melting applications; crescent for general beverage service; nugget for soft drinks / cafés; flake for seafood, meat, produce, salad bars, and food displays; two ice forms → two systems; production ≠ storage; size the bin around the largest service period; reserves 15–25% (seasonal) and 25–30% (outdoor / highly variable). Dated Jul 15, 2026 (retrieved 2026-09-22).
2. The Kitchen Spot, Ice Machines: Sizing for Application — coffee / smoothie bar 2.5 lbs per person; QSR / drive-through 5 / 6 / 8 / 10 / 12 / 16 oz ice per 10 / 12 / 16 / 20 / 24 / 32 oz drink; table marked +20%; 90° kitchen or bakery / ~70° water can cut make by 15% or more (retrieved 2026-09-22).
3. GoFoodservice, Commercial Ice Machine Guide — quick-service cups 5 / 8 / 12 oz ice per 7–12 / 12–16 / 16–24 oz cup; cold plates 45% more; restaurant 2 lbs per person; crescent melt medium (“won’t dilute drinks quickly”); cubelet/nugget medium-fast and less dense; flake fast; square cube slowest; smaller ice displaces more liquid per glass; modular 250–2,500 lb/day; undercounter 50–500 lb/day, typical commercial output 100–250 lb per day for standard bar/restaurant use; actual output may be 10–15% lower in hot rooms. Live article header Last updated: Sep 20, 2026 (retrieved 2026-09-22).
4. Phoenix Food Equipment, How to Size a Commercial Ice Machine — fountain and beverage service 5 to 12 oz per cup; water service about 6 oz per 12 oz glass; full cubes “melt the slowest and dilute the least”; nugget for chewing, drive-thru, and blended drinks; crescent melts slowly for beverage dispensing; flake for seafood, produce, and salad displays; 70/50 ratings can run 20 to 30 percent lower on a hot day; undercounter roughly 80–300 lb/day with about 30–80 lb built-in storage. Published Aug 5, 2026, updated Sep 14, 2026 (retrieved 2026-09-22).
5. Light Soda On Tap, How Many Pounds of Ice Does a Restaurant Need Per Day? — coffee shops / cafés 1–1.5 lb per customer; blended and iced specialty drinks sit on the high end; form-factor bands under 300 / 300–600 / 600+ lb/day. Dated June 4, 2026 (retrieved 2026-09-22).
6. Hoshizaki, C-80BAK product page — approximately 92 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 115 V, 2.8 A, 1,400 BTU/h, 1/2″ FPT inlet and outlet, R290, front-in / front-out, UL outdoor (retrieved 2026-09-22).
7. 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.” KM-81/116 BAK sheet — 76 lb @ 90/70, footer 05/20/26 (retrieved 2026-09-22).
8. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A, 2,800 BTU/h, 3/4″ FPT outlet, R290 (retrieved 2026-09-22).
9. Hoshizaki, F-330BAK product page — up to 331 lb flake, 80 lb bin, 24″ × 26″ × 39″, 115 V, 6.3 A, 3,400 BTU/h; “salad bars, seafood displays, and other applications requiring long-lasting, sanitary ice” (retrieved 2026-09-22).
10. 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; R-404A on this sheet (6501D 6/22; retrieved 2026-09-22).
11. Manitowoc, RNP0320 spec — 308 / 236 lb; 22″; 115 V; 7.5 A min. circuit; 15 A max fuse; R290; ENERGY STAR 3.0; 85% ice; “minimal drink dilution”; “perfect for … smoothies”; D-420 stack 310 lb, 22″ × 34″ × 76″ including 6″ legs (sheet 4988F 07/22; retrieved 2026-09-22).
12. Scotsman, CU0415 product page — 60 lb @ 70/50, 40 lb @ 90/70, 36 lb storage, 15″ × 24″ × 38″, 115/60/1, 15 A max fuse, 1,500 BTU/h, R290, 9.23 kWh/100 lb, 24.6 gal/100 lb; optional floor-mount kit 31.9″ H (retrieved 2026-09-22).
13. 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, best undercounter for a cafe (product shortlist), smoothie bar (blender ice), boba shop (milk-tea cup-fill), coffee shop (espresso iced drinks).
14. Directory pages already citing the same OEM language: C-80BAK, CU0415, KM-81BAK, KM-161BAK, UYF-0140A, UYF-0190A, RNP0320A, F-330BAK.

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