Ice machine for a ski lodge (apres-ski bar / cafeteria / seasonal)

A ski lodge, for this page, is a grab-and-go cafeteria and an apres-ski bar. Charts we opened do not print a “ski lodge,” “ski resort,” “skier,” or “lift ticket” pounds-per-day row. Count the ice each station actually uses. Do not invent a VenueIce lb-per-skier, and do not average a cup ounce with a cocktail 3 into a house “ski lb.”

The sizing table has no ski-lodge cell. A staffed fountain that you have weighed uses the same ounce rows as a fast-food cup. A cocktail well with its own seat count stays on ice machine for a bar. Guest-room buckets stay on ice machine for a hotel. A plated dinner in a rented room stays on ice machine for a banquet hall. Bin math for the service window stays on ice bin sizing.

This is a planning page from published application factors and current directory sheets. It is not a dealer quote, not a review score, and not a health-code opinion. Check with your local health department before you treat a self-serve hopper, a well, a cleaning interval, or a startup sanitize as allowed. Confirm electrical, plumbing, clearance, and sanitation with the people who inspect the building.

Who this is for

• Ski-lodge operators whose ice is a cafeteria or grab-and-go fountain (soda, cocoa, iced tea) plus an apres-ski bar that pours cocktails, or beer and wine, after the lifts.
• Peak weekends — a holiday Saturday — versus a shoulder-season weekday. The machine is the busy day. The quiet Tuesday is a different worksheet.
• Lodges with a machine room that gets cold, including a setback thermostat overnight, an unheated addition, and inlet water that can sit under the sheet’s water minimum.
• Mountain water — a well, a spring, or a small system — where hardness and whether the water is ice-making water come before the brand. This page does not assign a grain count to “mountain water.”
• Seasonal lodges that shut a machine down in the off-season and have to sanitize it before the first weekend back, and remote sites where the feeder or the generator has to hold the voltage range printed on the sheet.

It is not a hotel floor used alone. It is not a school cafeteria. It is not a summer campground bag plant. It is not a lb per skier.

Published factors — and the missing skier

These are dealer and buyer-guide rules of thumb, not a manufacturer warranty and not a lab measurement of your lodge. Pick one method per line. The sizing table has no ski cell to average them into.

Separate lines — do not stack the same skier

• A lift ticket is not the unit the charts print. A 400-skier Saturday is not 400 of anything until the register shows cups, seats, or occupied rooms.
• One cup method per station. Kitchen Spot or GoFoodservice ounces, or Atlantic QSR 0.5–1.0 lb per customer, or Ice Machine Sales concession 2 lb per customer. A second drink is a second cup. It is not a second person-factor on top of the first cup.
• A 16 oz cup is 8 oz of ice on both ounce tables. 8 ÷ 16 = 0.5 lb. A 20 oz cup is Kitchen Spot 10 oz and GoFoodservice’s 16–24 oz band 12 oz. Those are two readings. Pick one. Do not average 10 and 12.
• A self-serve island replaces the staffed ounce row for those people. Kitchen Spot 2 to 3 lb, or GoFoodservice self-serve 3 lb. It does not sit on 8 oz / 16 oz for the same person.
• The apres-ski bar is a seat line, and only for seats you did not already count as cups. Cocktail 3 lb, or beer-and-wine 1 lb when that is the room. Do not stack 3 on 1. Do not stack either one on a cafeteria cup that guest already bought. The rush-bin worksheet for a real cocktail well is the bar guide. Cube shape for that glass is best ice for a cocktail bar.
• Plated covers replace cups for those guests. Kitchen Spot or Atlantic 1.5 lb, or GoFoodservice restaurant 2 lb, only when the cover was not already a counted drink. A chili bowl that comes with a cocoa you already put on the ounce line stays on the ounce line.
• Guest rooms are a third plant. 5 lb per occupied room, or GoFoodservice 7–8 lb when those guests fill coolers from that machine. A room is not a cafeteria cup, and a room is not a bar seat, unless you are double-counting the same drink. The hotel page owns that hopper.
• One buffer, from the source you picked. Kitchen Spot’s 20% belongs on a Kitchen Spot row, once. GoFoodservice’s calculator 20% is already inside the quick-reference cells. It is not a second pass on an ounce cell, and their hot-weather “go up one size” item does not belong on a room you are holding near 70°F. Atlantic’s 15–25% belongs on an Atlantic line, once. Do not multiply 20% by 20%.
• One hot-room reading, and only when the room is hot. Use the 90/70 column when the sheet has one and the cafeteria alcove is actually about 90°F air and 70°F water. Kitchen Spot’s 15% or more and GoFoodservice’s 10–15% are for a mild-condition rating in that hot room. Do not subtract them from a 90/70 cell you already chose. Do not subtract them from a 70/50 cell because the building is on a mountain. A cold room is a minimum-temperature problem, below. It is not a bonus production cell. This page does not invent a cold-ambient percent.

Worked holiday Saturday — an estimate

Headcount and drink counts below are a planning assumption, labeled as an estimate. They are not a turnstile reading and not a claim about any real lodge. One lodge. One holiday Saturday in the ski season. The grab-and-go is open. The bar pours cocktails. There are no guest-room buckets in this section. That line is later, and it is not inside these pounds.

Grab-and-go cafeteria. 160 fountain drinks. The cup is 16 oz. Staff scoop behind the counter. Method: Kitchen Spot 8 oz ice per 16 oz drink.

160 × 8 oz = 1,280 oz. 1,280 ÷ 16 = 80 lb. Chart +20% → 96 lb.

Apres-ski bar. 30 cocktail seats, and these are not the 160 cups. Kitchen Spot 3 lb per person: 30 × 3 = 90 lb. +20% → 108 lb.

Two lines, each with Kitchen Spot’s 20% once:

96 + 108 = 204 lb.

The 204 is the buffered cafeteria plus the buffered cocktail bar. It is not 80 + 96, and it is not 96 + 108 + 90. Do not take Kitchen Spot’s 15% hot-room sentence off 204. A machine room held near 70°F air and 50°F water is why the model section can use 70/50. A griddle alcove that is actually hot is why that section uses 90/70 when the sheet has it.

What those other rows would do — do not add them

Each figure replaces the line it is aimed at.

Cafeteria, instead of Kitchen Spot 80 / 96 lb:

• GoFoodservice’s 12–16 oz band is also 8 oz per cup → the same 80 lb. Their calculator 20% is not on that ounce cell.
• Atlantic QSR 0.5 lb on 160 drinks: 80 lb. 1.0 lb: 160 lb. Seasonal reserve 15–25% only if you chose Atlantic. On the 0.5 end that is 80 × 1.15 = 92 lb and 80 × 1.25 = 100 lb. On the 1.0 end it is 160 × 1.15 = 184 lb and 160 × 1.25 = 200 lb. One reserve. Not Kitchen Spot’s 20% as well. The 25–30% outdoor band is their outdoor / event-venue reserve. An indoor cafeteria does not get it.
• Ice Machine Sales concession 2 lb per customer: 160 × 2 = 320 lb if those 160 drinks are 160 customers. If the register says 100 customers bought the 160 drinks, the concession line is 100 × 2 = 200 lb, and 200 replaces 320. Neither number adds to the 80 lb ounce line.
• Restaurant 1.5 lb on the 160 drinks: 240 lb, or 288 lb with Kitchen Spot’s 20%. That is a plated-cover row. These 160 are cups.
• School 1 lb or 1.5 lb on 160 people replaces the cups only if you chose that row and this is a school. It is not this lodge.
• Self-serve 2 to 3 lb only if those people refill their own soda. It replaces the ounce line. It is not this staffed counter.

Bar, instead of cocktail 90 / 108 lb: beer-and-wine 1 lb on the same 30 seats is 30 lb, or 36 lb with Kitchen Spot’s 20%. That 36 replaces 108 if the room does not pour cocktails. It does not sit on the 108. Combined day then: 96 + 36 = 132 lb. The 132 replaces 204.

Shoulder weekday — a second estimate

Same lodge, a midweek day in the shoulder season. Planning assumption, still an estimate: the cafeteria sells 40 of the same 16 oz drinks, and the bar is 10 beer-and-wine seats. Those seats are not the 40 cups. No cocktail program that day. No guest rooms.

Cafeteria: 40 × 8 oz ÷ 16 = 20 lb. +20% → 24 lb.

Bar: 10 × 1 = 10 lb. +20% → 12 lb.

24 + 12 = 36 lb.

The 36 replaces 204 because the day changed. It does not sit on 204, and it is not the machine you buy if the holiday Saturday is real. Kitchen Spot’s rule is the busiest day. A lodge that buys the shoulder number and hopes the holiday appears in the bin is the miss this section is here to prevent. Atlantic’s 15–25% seasonal reserve applies only when you sized the line with Atlantic. It is not a third percent on the 204 lb Saturday, which already used Kitchen Spot’s 20% on each line.

Bin versus the apres window

A 24-hour rating is not a stack of glasses when the lifts close. Atlantic’s formula, as already used on ice bin sizing:

Bin capacity needed = ice used during the largest service window − ice produced during that window + opening safety stock

The hourly split is arithmetic. Harvest is cyclic.

Assumption for this window: the 108 lb cocktail line leaves in the first two hours after the lifts. The 96 lb of cups are spread across the day. They are not all inside those two hours.

Manitowoc IYT0450A air-cooled half-dice, on the directory page: 490 lb @ 70/50, 378 lb @ 90/70. Head only. A machine room you actually hold near 70/50 uses 490. A hot cafeteria alcove uses 378 when that is the room. The D-570 storage figure used here is 543 lb, as cited on the campground page from the iT0450 PDF (footer 6478 01/18). This page did not re-measure that PDF.

• Two hours at 490: 490 ÷ 24 × 2 ≈ 40.8 lb. Shortfall on a 108 lb pull: 108 − 40.8 = 67.2 lb. Same shape as Atlantic’s example, opening stock equal to that window’s make: the usable target is the 108 lb pull.
• Nominal 543 lb covers 108. After a 20% pile-up loss: 543 × 0.80 = 434.4 lb, about 434 lb, which still covers 108.
• If the cups and the cocktails leave in the same two hours, the pull is 204 lb. Make during the window is still about 40.8 lb. A 543 lb sticker covers 204 if every pound scoops. After the 20% pile-up reading, about 434 lb still covers 204. One D-570 does not take two 30″ heads. This page does not invent a double-wide bin.
• 490 lb @ 70/50 covers the 204 lb day and the 132 lb beer-and-wine day as make. 378 lb @ 90/70 covers both of those days as well. The 36 lb shoulder is not the reason to buy this head.

Manitowoc UYF-0190A on the directory page: 193 lb @ 70/50, 140 lb @ 90/70, 90 lb bin.

• 193 covers the 96 lb cafeteria day as make. It misses the 204 lb combined day by 11 lb. 140 @ 90/70 covers 96 and misses 132 and 204.
• Two hours at 193: 193 ÷ 24 × 2 ≈ 16.1 lb. A full 90 lb bin plus about 16.1 lb ≈ 106 lb, which misses a 108 lb cocktail window. After a 20% pile-up loss: 90 × 0.80 = 72 lb stored, plus about 16.1 lb ≈ 88 lb, which also misses 108. The sticker does not hold the apres dump. The pile-up sentence misses it by more.
• The same 90 lb bin covers the shoulder 36 lb if that is the window and the bin starts full. That is the quiet day. It is not the holiday.

Manitowoc UYF-0140A on the same directory family: 137 / 100 lb, 90 lb bin. 137 @ 70/50 covers the 36 lb shoulder as a day’s make. Two hours at 137: 137 ÷ 24 × 2 ≈ 11.4 lb. A full 90 lb bin covers a 36 lb pull. 100 @ 90/70 still covers 36. Neither cell covers the 96 lb cafeteria day or the 204 lb Saturday.

Cube for the bar, nugget for the fountain

Fountain cups and a cocktail well do not have to be the same ice. Two forms are two machines. See cube vs half-dice vs nugget vs flake and best commercial nugget ice machine.

Scotsman C0330MA-1 is 400 lb @ 70/50 and 288 lb @ 90/70 on the directory page. 400 covers the 204 lb day. 288 covers 204 and misses a day that is the 204 plus a separate guest-room line, below. It is a bar cube. It is not a chewable fountain.

Manitowoc RNP0320A is 308 / 236 lb nugget, head only. The directory file records a D-420 at 310 lb on that sheet. 308 @ 70/50 covers the 204 lb day as make if you put both lines on nugget. 236 @ 90/70 covers 204 by 32 lb. That is a hot-alcove reading. Nugget is the chewable fountain. It is not the slow cube the cocktail bar is buying.

Ice-O-Matic GEM0450A is 464 / 354 lb air-cooled pearl on the directory page. Depth, height, voltage, and amps were not extracted on that file. 464 and 354 both cover 204. Head only. Read the drawing before you treat it as a countertop dispenser.

Hoshizaki C-80BAK product page, opened 2026-10-28: approximately 92 lb, bin 27 lb. The HTML prints utility rates at 90/70 and does not print a 90/70 production cell. 92 misses the 96 lb cafeteria day. The 27 lb bin misses a 108 lb window and misses a 36 lb shoulder pull if the bin has to hold that pull before the machine harvests it. It is a chewable cabinet, not the holiday Saturday.

Scotsman HID525 on the directory page, and on the product page the golf course guide opened 2026-10-26: 500 lb @ 70/50, 380 lb @ 90/70, 25 lb hopper. This page did not re-open that product page. 500 covers a 204 lb day as make and misses the point of a hopper. Two hours at 500: 500 ÷ 24 × 2 ≈ 41.7 lb. Hopper 25 plus about 41.7 ≈ 67 lb, which misses the 108 lb cocktail window. It can cover the shoulder 24 lb cup wave if the machine is running. A self-serve island that stays ahead only while the head keeps harvesting is the case. A bar that wants 108 lb on hand when the lifts close is a bin.

Ice-O-Matic CIM0430A is 435 lb @ 70/50 and 320 lb @ 90/70 on the PDF the directory cites, and the directory flags a later reprint at 310. 435, 320, and 310 each cover 204. Treat 90/70 as labeled if the sheet in your hands is the later one. 320 does not cover the guest-room overlap below.

Hoshizaki KM-520MAJ product page, opened 2026-10-28: approximately 556 lb. 90/70 production is not on that HTML. 556 × 0.85 ≈ 473 lb if you apply Kitchen Spot’s 15% because the hot-room cell is missing and the room is actually hot. 473 covers 204. It is not a printed 90/70 cell. Do not treat 556 as the hot-alcove number, and do not apply the 15% because the lodge is cold.

Guest rooms — only when the buckets are real

Use this when the lodge rents rooms and guests fill ice buckets from a machine that is not the cafeteria cup line. Planning assumption: 40 occupied rooms on that same holiday Saturday. Kitchen Spot and GoFoodservice 5 lb per room: 40 × 5 = 200 lb.

GoFoodservice 7–8 lb per room, only when cooler filling is allowed: 40 × 7 = 280 lb, or 40 × 8 = 320 lb. The 280 or 320 replaces 200. It does not sit on 200. A skier is not a room. Do not multiply 40 rooms by a lift-ticket count you do not have.

Two readings, and they are not both the Saturday production:

• The buckets are a second use. Cafeteria plus cocktails plus rooms: 204 + 200 = 404 lb. IYT0450A at 490 lb @ 70/50 covers 404 by 86 lb. 378 lb @ 90/70 misses 404. KM-520MAJ at approximately 556 lb covers 404. The 15% hot-room arithmetic (about 473 lb) also covers 404. It is not a printed 90/70 cell.
• The rooms only carry ice that was already counted as cups or cocktails. The 200 lb is not a second 200 lb of production. Drop it.

A guest-floor hopper is the hotel page. HID525’s 25 lb hopper is the wrong leftover for a 200 lb bucket window. This directory does not list a hotel ice dispenser. We do not invent one.

Form factor

Cooling is a mechanical choice, not a skier factor. See air-cooled vs water-cooled and undercounter vs modular vs countertop. Air-cooled is the default: potable ice-making water only, and the heat stays in the room. Water-cooled spends condenser water. GoFoodservice notes that some municipalities restrict water-cooled equipment. A well and a septic field are a reason to stay air-cooled unless a mechanical plan already accounts for that water. Do not pick water-cooled to hide a cold closet. A remote condenser moves heat outside. The head stays indoors, on the line set that manual allows. This directory does not list a remote ski-lodge SKU. See remote condenser vs self-contained.

Current heads and cabinets

Figures are directory pages plus the Hoshizaki and Scotsman product pages opened 2026-10-28 where the note says so. Street prices omitted. No new model file was added for this guide. A machine room you hold near 70°F air and 50°F water uses 70/50. A hot cafeteria alcove uses 90/70 when the file has it. A room below the air minimum is outside the rating. It is not a third column.

Two amp readings on KM-81BAK, as already recorded on the golf course page from a 2026-10-26 open: the product page and the color spec print 2.4 A, and a text extraction of the family instruction manual printed 8.4 A on the KM-81BAK row. This page’s 2026-10-28 product-page open still prints 2.4 A. This page did not re-open that manual. We do not average 2.4 and 8.4. The directory records 2.4 A. Read the data plate.

On KM-520MAJ, the product page opened 2026-10-28 prints 10.6 A and a 20 A max fuse. The installation page records the KM-350/520/660 instruction table at minimum circuit ampacity 20 A and maximum fuse 20 A for this head. We do not average 10.6 and 20. Read the data plate.

Cold machine room, drain, and remote power

The usual miss at a lodge is a cabinet in a room that falls under the sheet overnight, inlet water colder than the sheet allows, a cord on an extension, and a feeder that sags when the kitchen and the snowmaking load are both on. Read the sheet before the bid. The checklist is the installation page. This page does not reprint every clearance.

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison. Use that cell when the room is actually held there. Use the 90/70 column when the sheet has one and the alcove is hot. The top of a range is not the 70/50 rating. The bottom of a range is not permission to harvest in a colder room, and it is not a production bonus.

Operating limits opened or cited for this page:

• KM-81BAK, KM-161BAK, KM-520MAJ, and C-80BAK product pages, opened 2026-10-28: air 45–100°F, water 45–90°F, pressure 10–113 psig. Heat rejection on those pages: KM-81 1,800 BTU/h, KM-161 2,800 BTU/h, KM-520 7,000 BTU/h, C-80 1,400 BTU/h. Those BTUs are room load while the machine runs. They are not a heater for a room that drops under the air minimum after the machine cycles off.
• Voltage ranges on those same pages: KM-81 and KM-161 108–122 V. KM-520 and C-80 104–127 V. We do not average 108 and 104, or 122 and 127. A feeder or a generator that sits under the printed minimum is outside that sheet.
• C-80BAK’s product page says UL approved for outdoor use. The air floor on that same page is still 45°F. Outdoor approval is not a January porch.
• CU50 product page, opened 2026-10-28: approved for outdoor use, 65 / 49 lb, 26 lb storage, 1,965 BTU/h, max fuse 15 A. An ambient range is not on that HTML. The installation page records the CU50 user manual at air 50–100°F (best 70–80°F), water 40–100°F, voltage 104–126 V, its own 115 V, 15 A circuit, and do not use extension cords. The golf course page records the same manual’s outdoor conditions: shade, keep the cabinet dry, keep it from freezing. This page did not re-open that PDF. We do not move CU50’s 50°F floor down to 45°F because another sheet, or GoFoodservice’s outdoor FAQ, says approximately 45°F.
• GoFoodservice’s outdoor FAQ, same Sep 20, 2026 header, confirmed 2026-10-28: standard indoor machines are not rated for outdoor use; outdoor-rated undercounters, in their copy, run from approximately 45°F to 100°F. The word is approximately.
• NEO family sheet and the iT0450 PDF, as cited on the campground and installation pages: air 40–110°F. NEO water 45–90°F, pressure 20–80 psi. iT0450 water 40–90°F on the campground citation. This page did not re-open those PDFs.
• Scotsman Prodigy (the C0330 manual on the installation page): air 50–100°F. Acceptable voltage on that page: 115 V models 104–126 V. CIM air-cooled minimum 50°F, as recorded on the freezing-up page. This page did not re-open those books.

Inlet water can miss the floor before the air does. The Hoshizaki pages opened today bottom out at 45°F water. The freezing-up page already quotes the Hoshizaki KM service manual: install where the appliance stays above freezing, normal ambient 45–100°F, do not leave it on in sub-freezing temperatures, and long harvest includes water that is “too cold.” We do not assign a temperature to creek water, snowmelt, or a lodge well. Inlet under the printed minimum on the sheet you bought is outside the rating.

Pressure. KM pages opened today: 10–113 psig. The NEO minimum cited on the installation page is 20 psi. A pump that sags under a Saturday fill can clear 10 and miss 20. The freezing-up page already ties low pressure and a clogged filter to a harvest that will not finish.

Power at a remote site is the voltage range and the circuit, not a generator size this page invents. We do not print a kW. The undercounters in the table are 115 V cord-and-plug. KM-520MAJ is hardwired 115 V, and the installation page records an independent power supply for that family. IYT0450A and C0330MA-1: confirm cord versus hardwire on the current sheet. CIM0430A amps are not on the directory file; the installation page records 11.0 A minimum circuit and a 15 A fuse from the Webstaurant PDF it cites. Nameplate amps are not a license to land two heads and a soda fountain on one breaker. A long feeder that cannot hold 108 V at the KM-81, or 104 V at the KM-520, is outside the page you bought. That is an electrician’s measurement. CU50’s manual, via the installation page, says not to use an extension cord. We do not write a lodge exception.

Drain. Melt water is not optional. A drain that freezes in an exterior wall is a placement problem. Fitting size is the fitting on the cabinet you bought. The golf-course page already records that the KM-81 and KM-161 product pages list a 3/4″ FPT outlet and the family manual’s water-supply notice says 1/2″ FPT. This page’s 2026-10-28 open of those product pages still lists 3/4″ FPT. This page did not re-extract the manual. We do not average the two outlets. C-80BAK’s product page, opened the same day, lists a 1/2″ FPT outlet. That is that cabinet.

Mountain water

Ice from the cafeteria is tap water that froze. A lodge on a well or a spring is a water question before it is a brand question. This page does not print a grains-per-gallon figure for mountain water. Geology is not a chart we opened.

• Filter. Use an ice-machine cartridge on the ice-maker inlet, not on the cocoa gun. The filters and descalers page records Hoshizaki H9320-51 (4HC-H) at 21,000 gallons, 10–125 psi, 35–100°F, for Hoshizaki cubers under 900 lb/day, and the manufacturer line that these filters are not a sterilizer and are not for water that is microbiologically unsafe without disinfection. The cartridge’s 35°F floor is not the KM machine’s 45°F water floor. We do not average them. Change on gallons or months, sooner when the water scales the evaporator. A filter is not a skipped descale.
• Hardness, without a number we did not find. Hoshizaki’s technician handbook 80050B / 80050C, still posted at that URL and opened 2026-10-28, is an H-series R-134a / R-404A pocket guide. It recommends filtration, says the type varies with local water quality, and says treatment is sometimes needed for hardness or high mineral content. It calls Hoshizaki’s own filters basic filtration with minimal treatment, names polyphosphate for scale control, and says a softener or reverse osmosis is among the options, with RO acceptable in that note if the output pH is 7. It does not print a grains or ppm cap, and it does not print a ski or mountain row. The flow-rate table in that book is for older KM model numbers. We do not paste those GPM figures onto a KM-81 or a KM-520.
• A softener can overshoot. Hoshizaki service bulletin SB20-0011 (dated May 7, 2020, opened 2026-10-28) covers purified water, including ion exchange and reverse osmosis. It sets a minimum conductivity of 10 µS/cm (their note: about 6.4 ppm TDS) and a pH range of 6.5–8.5. Water stripped under that table is the bulletin’s problem. It is not a lodge recipe, and it is not a reason to skip a water test.
• Scale still has to be removed. The CU50 product page opened 2026-10-28 says a water-quality sensor extends time between cleanings. The golf course page already records the CU50 manual: suspended solids can be filtered, dissolved minerals are not, and those minerals concentrate in the reservoir as scale. A sensor is not a skipped descale. See filters and descalers.
• Taste. Sulfur, iron, or a musty bin is the cloudy or bad-tasting ice checklist. That page did not find one sulfur ppm or iron ppm printed across the OEM books it opened. We do not invent one here.
• Potable water for ice. Check with your local health department. This page does not decide whether a given well or spring is ice-making water.

Seasonal shutdown and the first weekend back

Kitchen Spot’s rule is the busiest day. On a ski lodge that day is the holiday Saturday in the estimate above, not a quiet Tuesday in the shoulder. Their own prose names December holiday parties as one of the peaks operators should size to. That sentence is not a skier factor.

A lodge that closes for mud season or summer has a shutdown, not a smaller machine. A lodge that stays open and still sells ice in July uses the ice it sells. If that July day is a plated wedding, the pounds belong on the banquet hall page. They do not become a second ski factor, and they do not replace the holiday Saturday if the Saturday is still larger.

The published clean interval is a calendar on that model’s manual. A closed summer does not erase the clean you owe before the first skier. Intervals already collected on how to clean stay there: Manitowoc cubers at least every six months; Hoshizaki KM cubers at least once a year, more often in some water conditions; Scotsman lines that page already separates. We do not average those into a ski-lodge interval.

Off-season shutdown steps are on that model’s manual. Do not copy one cabinet’s drain cap onto another head.

• The KM-81/116/161 instruction manual, as recorded on the golf course page, says not to leave the appliance on during extended non-use or in sub-freezing temperatures, to install it where it stays above freezing, and to follow “Preparing the Appliance for Periods of Non-Use” — including draining the appliance if the air will go below 32°F. This page does not reprint those steps.
• The CU50 manual has its own winterizing section. The leaking water page already records a rubber cap under the reservoir in that book. That cap is that book. The same manual, on the golf-course citation, says damage from freezing is outside the warranty terms it states.

Startup. The campground page already records the cleaning page’s ACHR News citation of Hoshizaki’s Rodd Burger: a shutdown that leaves standing water needs a clean and sanitize before the ice is for customers, and the startup notes include discarding the first ice. Do that before the opening weekend, then a new filter if the cartridge is past the interval. Check with your local health department. We are not writing that letter, and this page is not a service recipe.

Do not leave an unheated addition trying to harvest below the air minimum on the sheet you bought: KM-81, KM-161, KM-520, and C-80 45°F on the pages opened 2026-10-28; CU50 50°F on the installation-page citation of its user manual; NEO and IYT0450 40°F on the campground citations; CIM and C0330 50°F on the installation and freezing-up citations. The freezing-up page is the cold-ambient fault list. A frozen evaporator is a repair vs replace conversation, not a procedure this page prints.

What this page is not

• Not a lb-per-skier chart. The charts we opened do not have one. The units are cups, bar seats, and, only when buckets are a separate use, occupied rooms.
• Not a hotel used alone. 5 lb per room and the cooler-filling 7–8 lb stay on ice machine for a hotel.
• Not a cocktail bar used alone. 3 lb per seat and beer-and-wine 1 lb stay on ice machine for a bar when that well is the whole building.
• Not a school cafeteria. 1 lb and 1.5 lb per student stay on ice machine for a school cafeteria.
• Not a restaurant cover count. 1.5 lb and GoFoodservice 2 lb per person stay off the lift ticket. A cover you did not already count as a cup can use the restaurant line.
• Not a banquet hall. A plated wedding in the off-season stays on ice machine for a banquet hall.
• Not a campground. Bag weight × bags, and a summer shutdown, stay on ice machine for a campground. The season here is inverted. The shutdown rule is the same kind of rule: follow that manual.
• Not a golf course. A halfway house and a July cart cooler stay on ice machine for a golf course. Cold-room minimums are the shared problem. The peak day is not.
• Not a price list. Street prices omitted, including GoFoodservice’s price FAQ.
• Not a review. No scores and no borrowed stories about lodges.
• Not a health-code letter. Check with your local health department.

Sources

1. The Kitchen Spot, Commercial Ice Machine Sizes — chart header add 20%; restaurant 1.5 lb; self-service 2 to 3 lb; cocktail 3 lb; beer and wine 1 lb; hotel guest ice 5 lb per room; school cafeteria 1 lb; extended events 2 lb; fountain ounces including 8 oz / 16 oz; hot-room 15% or more at about 90° air and 70° water; size from peak days, including a December holiday-party example; above 1,000 lb/day, 10% additional output; bin pile holds 10–20% less than the printed pounds. No ski, skier, or lodge row (retrieved 2026-10-28).
2. GoFoodservice, Commercial Ice Machine Guide — quick-service cups 5 / 8 / 12 oz; restaurant 2 lbs per person; cocktail 3 lbs per seat; self-serve 3 lbs per person; hotel 5 lbs per room and 7–8 lbs per room when cooler filling is allowed; school cafeteria 1.5 lbs per student; Event Hall / Banquet 2 lbs per person; quick-reference cells already include 20% (100 → 360 lb on self-serve); actual output may be 10–15% lower in hot rooms; “go up one size” names busy weekends, seasonal peaks, and hot-weather losses; dispensers where the public can reach the ice; modular 250–2,500 lb/day; undercounter 50–500 lb/day; some municipalities restrict water-cooled equipment; standard indoor machines not rated for outdoor use, with outdoor-rated undercounters described at approximately 45–100°F. No ski row. Header Last updated: Sep 20, 2026 (retrieved 2026-10-28). A price FAQ on that page is omitted.
3. Atlantic Store Equipment’s sizing guide and Ice Machine Sales’ sports chart are used as already opened on the bowling alley page (2026-10-27): Atlantic quick-service 0.5–1.0 lb, bar about 3 lb per seat, full-service about 1.5 lb, reserves 15–25% and 25–30%, bin formula, dated Jul 15, 2026; sports concession 2 lbs per customer. No ski row on those citations. This page did not re-open those URLs.
4. Hoshizaki, KM-81BAK, KM-161BAK, KM-520MAJ, and C-80BAK product pages — air 45–100°F, water 45–90°F, 10–113 psig; KM-81 and KM-161 voltage 108–122 V, 2.4 A and 3.5 A, 6.5 ft 5-15P, heat rejection 1,800 and 2,800 BTU/h, up to 98 lb / 38 lb and up to 156 lb / 78 lb, 90/70 production not on the HTML; KM-520 approximately 556 lb, hardwire, 10.6 A, 20 A max fuse, voltage 104–127 V, 7,000 BTU/h, 90/70 production not on the HTML; C-80 approximately 92 lb, bin 27 lb, 2.8 A, voltage 104–127 V, 1,400 BTU/h, UL approved for outdoor use, air floor still 45°F, 90/70 production not on the HTML (retrieved 2026-10-28).
5. Scotsman, CU50 product page — 65 / 49 lb, 26 lb storage, 14.9″ × 22″ × 34.4″, 115/60/1, max fuse 15 A, 1,965 BTU/h, approved for outdoor use. Ambient range not on that HTML (retrieved 2026-10-28). The 50–100°F air floor, 104–126 V, and the extension-cord sentence are the user manual as already recorded on the installation page (retrieved 2026-10-06). This page did not re-open that PDF.
6. Hoshizaki technician handbook 80050B / 80050C — H-series pocket guide. Filtration recommended; treatment sometimes needed for hardness or high mineral content; Hoshizaki filters described as basic filtration; polyphosphate for scale control; RO acceptable in that note at output pH 7. No grains or ppm cap. No ski row. Older-model flow rates in that book are not copied onto current heads (retrieved 2026-10-28). Service bulletin SB20-0011, dated May 7, 2020 — purified water, including softeners and RO: minimum conductivity 10 µS/cm (about 6.4 ppm TDS in their note), pH 6.5–8.5 (retrieved 2026-10-28).
7. Directory pages for heads this article did not re-measure: UYF-0190A 193 / 140 lb, 90 lb bin; UYF-0140A 137 / 100 lb, 90 lb bin; HID525 500 / 380 lb, 25 lb hopper; RNP0320A 308 / 236 lb, D-420 310 lb; GEM0450A 464 / 354 lb, electrical not extracted; IYT0450A 490 / 378 lb; CIM0430A 435 / 320 lb with a later reprint flagged at 310; C0330MA-1 400 / 288 lb. D-570 543 lb, NEO / iT0450 ambient bands, the KM-81 98 / 76 color spec, and the KM-81 2.4 A / 8.4 A note are the campground, installation, and golf course citations, not a new measurement on 2026-10-28.
8. Existing VenueIce pages for the install and care limits this article does not reprint: how to size, ice bin sizing, bar, hotel, installation, filters and descalers, how to clean, freezing up, leaking water, dispenser vs bin.

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On KM-81, the HTML does not print 76 lb @ 90/70; the color spec cited on the installation page does; the golf-course page records a manual extraction at 8.4 A where the product page prints 2.4 A. On KM-161, C-80, and KM-520, the HTML does not print 90/70 production. On KM-81 and KM-161 the product pages print voltage 108–122 V; on KM-520 and C-80 they print 104–127 V. On KM-520 the product page prints 10.6 A and the instruction table cited on the installation page prints a 20 A minimum circuit. On CIM0430A, the directory flags 320 and 310 at 90/70. On a 20 oz cup, Kitchen Spot prints 10 oz of ice and GoFoodservice’s 16–24 oz band prints 12 oz. We do not average those pairs.