Ice machine for a stadium (sports arena / concert venue)

A stadium, sports arena, or large concert venue is an event-day campus. Concessions, VIP suites or boxes, and sometimes an athletic training room each already have a published ice line. Charts we opened do not print a whole-building “stadium” or “arena” pounds-per-seat row. Seat count is not concession-customer count. Sum the departments you actually run. Do not invent a VenueIce stadium factor, and do not multiply the bowl by 2 lb.

This is not the movie theater page. That guide is a cinema concession well sized to a show block. This is not the banquet hall page. That guide is one fixed room sized by attendees. This is not the gym page used alone. A fitness floor or a training room with no bowl is that worksheet. This is not the bar page used alone, not the restaurant page used alone, and not the country club page. A club sums a grill, a lounge, and a ballroom. An arena sums concessions, suites, and an optional training room. A plated club restaurant inside the building, if you have one, is still the restaurant line with its own cover count.

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

• Stadiums, sports arenas, and large concert venues that sell ice at concession stands on event days.
• VIP suites or boxes with their own bar ice, counted as guests, not as seats in the bowl.
• An athletic training room that bags flake for athletes on event day — optional. Food-and-beverage-only buildings skip that line.

It is not a cinema. It is not a wedding hall. It is not a gym with no concessions. It is not a nightclub. It is not a country-club campus. It is not a commissary that bags ice for events somewhere else.

Published department factors

Ice Machine Sales prints a sports-and-entertainment chart. Easy Ice’s stadium-concessions article prints event-day, modular, bin, and condenser framing and does not print a pounds-per-customer or pounds-per-seat factor. Foodservice charts print fountain-ounce and quick-service rows you can use instead of the concession 2 lb line when you have a cup count. None of them print a stadium lb/seat row. Those department rows are dealer / buyer-guide rules of thumb, not a manufacturer warranty and not a lab measurement. We show the rows. We do not turn a 15,000-seat sentence into a per-seat multiplier.

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

Separate lines — do not stack the same person

• Concessions use one method. Ice Machine Sales 2 lb per customer, or Kitchen Spot / GoFoodservice ounces per cup, or Atlantic quick-service 0.5–1.0 lb per customer. Do not stack an ounce line on the 2 lb row for the same cup. Do not add 0.5–1.0 on top of 2.
• VIP suite guests use Ice Machine Sales 3 lb per guest. Do not also put those guests on the concession 2 lb line. A suite guest who also buys a soda in the concourse is still one count: pick the station that actually served the ice. Do not add Kitchen Spot’s cocktail 3 lb per person on top of the suite 3 lb. The numbers match. They are not two lines.
• Training-room athletes use Ice Machine Sales 10 lb per athlete (flake). Fitness 1 lb per member is a different department. Do not stack 10 on 1. Do not average the gym page’s education-chart 5 lb with this 10 lb. Point a pure gym worksheet at the gym guide.
• No whole-building seat × factor. A 15,000-seat bowl is not 15,000 concession customers. Ice Machine Sales’ 2,000+ lb sentence and their 1,000–2,000 lb FAQ range are their examples. They are not a multiplier to apply to the seat count.
• One buffer per line, from the source you picked. Ice Machine Sales does not print a percent. Kitchen Spot’s 20% (or 10% once that line’s needs exceed 1,000 lb/day) belongs on a Kitchen Spot application of the raw factor, once. GoFoodservice’s calculator 20% belongs on a GoFoodservice customer-count cell, not on an ounce cell and not on an Ice Machine Sales line you already buffered. Atlantic’s 25–30% belongs on the Atlantic line only. A hot pantry is the 90/70 column when the sheet has one — not a third percent on top of a buffered cell.
• A plated restaurant inside the venue is the restaurant line, with its own cover count, on the restaurant guide. It is not hidden inside the concession 2 lb customers.
• Off-site catering is the catering page. Ice that leaves in a van is not this building’s concession bin.

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

Worked mid-size arena, event day

Same peak-day method as the sizing page. These counts are planning assumptions, not measured venue data. They are three different groups. One person is not all three.

• 400 concession customers served
• 40 VIP suite guests
• 30 training-room athletes — optional. A food-and-beverage-only building adds zero here.

Lines used in the sum — labeled, not averaged:

• Concessions: Ice Machine Sales 2 lb per customer. 400 × 2 = 800 lb.
• Suites: Ice Machine Sales 3 lb per guest. 40 × 3 = 120 lb.
• Training room, optional: Ice Machine Sales 10 lb per athlete. 30 × 10 = 300 lb. Flake, on their FAQ. Not required for an F&B-only venue.

Ice Machine Sales does not print a percent buffer on that chart. The with-buffer figures below are The Kitchen Spot’s margin, applied once per line, because each line’s raw need is under 1,000 lb: add 20%. They are not GoFoodservice’s already-included 20%, and they are not a hot-room derate.

• Concessions: 800 × 1.20 = 960 lb
• Suites: 120 × 1.20 = 144 lb
• Training, if you run it: 300 × 1.20 = 360 lb

Department totals:

• Food and beverage only, before buffer: 800 + 120 = 920 lb
• Food and beverage only, with Kitchen Spot’s 20% once per line: 960 + 144 = 1,104 lb
• With the optional training room, before buffer: 920 + 300 = 1,220 lb
• With the optional training room and Kitchen Spot’s 20% once per line: 1,104 + 360 = 1,464 lb

We do not multiply 1,104 or 1,464 by another 20%. We do not also take 10–15% off those totals. The hot-room sentences are why the model section uses 90/70 when the sheet has it.

If one plant must make concessions, suites, and the training room together, the raw need is 1,220 lb, which exceeds 1,000. Kitchen Spot’s prose then says 10% additional output should suffice: 1,220 × 1.10 = 1,342 lb. That 10% reading replaces the per-line 20% sum. Do not add 1,342 on top of 1,464. The worked cabinets below keep the departments split, so the concession head is sized to 800 / 960, the suite cabinet to 120 / 144, and the training line to 300 / 360.

Ice Machine Sales’ FAQ says a mid-size arena with concessions and a training room typically needs 1,000–2,000 lb per event day. Our 1,220 lb raw sum and 1,464 lb per-line buffered sum sit inside their range. That is a comparison to their sentence, not a measurement of a real building, and not a reason to skip the department math. Their separate 15,000-seat / 2,000+ lb sentence is a different example. We do not back-calculate a per-seat factor from it. Food-and-beverage-only at 920 / 1,104 lb is this worksheet with the training line left off. Their FAQ sentence includes a training room, so do not treat 920 as their FAQ.

Do not stack this example

• The 400 concession customers are not the 40 suite guests and not the 30 athletes.
• The bowl’s seat count is not 400. We never multiply seats by 2.
• Suite guests are not also on the 800 lb line.
• The ounce and Atlantic rows below replace the 800 lb. They do not add to it.
• Athletes at 10 lb are not also fitness members at 1 lb.
• Kitchen Spot’s 20% is the only buffer on these Ice Machine Sales lines. GoFoodservice’s 20% and a hot-room percent stay off this sum.

Alternates — pick one, do not add it

Concessions, instead of Ice Machine Sales 2 lb. Same 400 people, now treated as one 16 oz drink each. If the stand sells two cups per person, count cups. Do not keep the 800 lb line.

• Kitchen Spot 8 oz ice per 16 oz drink: 400 × 8 oz = 3,200 oz. 3,200 ÷ 16 = 200 lb. Their chart’s 20%: 240 lb.
• GoFoodservice’s 12–16 oz band is also 8 oz per cup → the same 200 lb, without their calculator 20% (that 20% is on the customer-count table).
• Atlantic quick-service 0.5–1.0 lb per customer: 200–400 lb. An alternate, not an add-on. Their event-venue 25–30% applies only if you chose Atlantic: 250–260 lb on the 0.5 lb end, or 500–520 lb on the 1.0 lb end. Do not also add Kitchen Spot’s 20%.

Suites, instead of treating every suite as the 3 lb guest line:

• Beer and wine only: Kitchen Spot 1 lb per person, which replaces the 3 lb line. 40 × 1 = 40 lb; their 20% → 48 lb. Food-and-beverage total becomes 800 + 40 = 840 lb, or 960 + 48 = 1,008 lb with the same per-line 20%. Do not keep the 120 lb suite line.
• GoFoodservice cocktail service is also 3 lb per seat. That is the same 120 lb, not a second 120 lb to add. Their 100-seat cocktail cell is 360 lb because that table already includes 20%. 40 guests is not a printed column.

Training room, instead of the sports-chart 10 lb: the gym page already works this dealer’s education-chart 5 lb per athlete. 30 × 5 = 150 lb. Use that only if you are on the education chart. Do not average 5 and 10 into 7.5, and do not add 150 on top of 300.

Bin and stockpile for the concession window

Assumption: the 800 lb concession line (or the 960 lb figure after Kitchen Spot’s 20%) leaves during a 4-hour event window. That duration is a planning assumption, not a measured game length. The suite’s 120 lb and the training room’s 300 lb are not inside those four hours on this bin. They have their own cabinets below.

Easy Ice’s event-day point: a machine takes 24 hours to make its rated pounds. One dark day of production is one rated day of ice, and only if the bin can hold it. Their 600 lb in 24 hours example is their illustration. It is not a model number on this site.

Manitowoc IYT0450A air-cooled half-dice, as cited on the banquet-hall page from the iT0450 PDF (footer 6478 01/18): 490 lb @ 70/50, 378 lb @ 90/70. The URI HTML prints 490 and does not print 90/70. Not stackable on that URI note.

• One head, 4 hours at 378: 378 ÷ 24 = 15.75 lb/hour × 4 h = 63 lb
• The hourly split is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. See ice bin sizing.
• Atlantic’s shape, if the only opening stock is that window’s make: shortfall on an 800 lb pull is 800 − 63 = 737 lb. Add the 63 lb of make back and the usable target is still about 800 lb. The same shape on the 960 lb buffered pull needs about 960 lb usable. A single head’s in-window make does not close that gap.
• Easy Ice’s shape, one dark day before doors: stockpile is capped at about 378 lb at 90/70 (the day’s make), then about 63 lb more if the head keeps running while ice is pulled. About 441 lb available. That misses 800 and misses 960.
• Two air-cooled heads, not stacked: 378 × 2 = 756 lb in 24 hours at 90/70. Plus 63 × 2 = 126 lb of in-window arithmetic. About 882 lb. That covers 800 and misses 960.
• Three heads: 378 × 3 = 1,134 lb in 24 hours, plus 189 lb in the window, about 1,323 lb. That covers 800 and 960. Each head needs its own bin from the compatibility list. This page does not invent a triple-wide bin. One D-570 does not take two 30″ heads, and this head is not the stackable class Easy Ice describes at over 3,000 lb/day.

Sheet bin cited on the banquet-hall page: D-570 storage 543 lb.

• One dark day fills about 378 lb of that 543 lb at 90/70. The sticker is not the stockpile. Easy Ice’s 24-hour sentence is why.
• Filling 543 lb at 378 lb/day is 543 ÷ 378 ≈ 1.44 days of arithmetic make, and only if melt does not eat the pile. Kitchen Spot’s music-venue exception — a smaller head on a larger bin, with days to refill — applies when ice is truly used one or two days a week. A concourse open every day does not get it. Their own example is a 200 lb maker on a 700 lb bin for a 500 lb weekend. That example does not cover an 800 lb concession day.
• If a D-570 did start full: after Kitchen Spot’s 20% less, 543 × 0.80 = 434 lb usable, plus 63 lb of in-window make ≈ 497 lb. That still misses 800. Two full D-570s would be a different building than “one dark day.”

Hoshizaki KM-520MAJ HTML (cited on the banquet-hall page): approximately 556 lb. 90/70 production is not on that page. 556 does not cover 800 or 960. If you apply Kitchen Spot’s “15% or more” because there is no 90/70 cell: 556 × 0.85 ≈ 473 lb. That is arithmetic on their derate sentence, not a printed 90/70 cell. Two such readings are about 946 lb, which covers 800 and sits under 960. Do not also subtract 15% from the 960 lb buffered target. The product page says two units may be mounted side by side. This page does not invent a shared-bin poundage for that pair. B-700SF at 700 lb (cited on the banquet-hall page) holds a 560 lb usable pile after a 20% loss if it actually starts full. One brochure day of 556 lb does not fill 700 lb. A full B-700 plus about 79 lb of derated 4-hour make (473 ÷ 24 × 4) is about 639 lb, still under 800.

Ice-O-Matic CIM0430A 320 lb @ 90/70 on the PDF cited for the banquet-hall page (Rev 9/17), and Scotsman C0330MA-1 288 lb @ 90/70, do not cover an 800 lb concession day on one head. The directory already flags a later CIM0430 reprint at 310 lb @ 90/70. Treat 90/70 as labeled if the sheet in your hands is the later one. Three CIM0430A heads at the 320 cell are 960 lb in 24 hours, which sits on the buffered concession line before any in-window make. Atlantic’s warning applies: do not pick a machine whose advertised capacity exactly equals peak demand. The 310 reprint is 930 lb across three heads in 24 hours, under 960 before in-window make. Three C0330MA-1 heads are 864 lb in 24 hours at 90/70, which covers 800 and misses 960 until in-window make is counted.

40 suite guests, own cabinet

The 120 lb suite line (or 144 lb with Kitchen Spot’s 20%) does not go on the concession bin. These 40 guests are a planning assumption for one consolidated suite bar. A building with many suites splits the same 120 lb across those bars. It does not multiply 3 lb once per suite and again per guest.

Manitowoc UYF-0190A on the NEO 140/190 family sheet: 193 lb @ 70/50, 140 lb @ 90/70, 90 lb bin. Directory height 38.50″ including 6″ legs. Easy Ice’s undercounter sentence is machines below 40″. Confirm the hole, including legs, on the sheet in your hands.

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

Manitowoc UYF-0140A is 100 lb @ 90/70 with the same 90 lb bin. That covers a beer-and-wine 40 / 48 lb suite line. It does not cover the 120 / 144 lb suite day.

Self-serve stand, a split of the 800 — not an extra 800

Ice Machine Sales and Easy Ice both point stand-level self-service at a countertop dispenser. Scotsman HID525 is the public-access dispenser in this directory: 500 lb @ 70/50, 380 lb @ 90/70 air-cooled, 25 lb hopper.

• A stand that serves 40 of the 400 concession customers is already inside the 800 lb: 40 × 2 = 80 lb. Do not add 80 on top of 800.
• 2-hour window at 380: 380 ÷ 24 × 2 ≈ 32 lb of arithmetic make. Hopper 25 + 32 ≈ 57 lb. That misses an 80 lb dump in two hours. The hopper, not the 500 lb headline, is the constraint.
• It is the wrong leftover for the building’s 800 lb concession pull.

Training room and a fitness floor, only if they exist

• 30 athletes at 10 lb is 300 lb before Kitchen Spot’s 20%, or 360 lb with it. Ice Machine Sales prefers flake and puts flake machines in a 300–1,500 lb/day band. Those modular flakers are not in this directory. Do not invent a 300 lb flake SKU. Hoshizaki F-330BAK is the flake cabinet this directory does carry: up to 331 lb, 80 lb bin. 90/70 production is not on the directory note for that HTML. 331 is the “up to” figure. The 80 lb bin does not hold a 300 lb event pull. Cabinet choice for a training room alone stays on the gym guide. This 300 lb is not inside the concession 800.
• Fitness members who are not those 30 athletes: Ice Machine Sales 1 lb per member. Eighty such members would be 80 lb. That line is not in the 920 or the 1,220. Do not add it onto athletes you already counted at 10 lb.

Form factor

Easy Ice and Ice Machine Sales draw the same split for this building: modular head + bin for high-volume concessions and pre-game stockpiling; undercounter for an in-venue bar; countertop dispenser where a stand serves itself. GoFoodservice’s public-access line is the same dispenser idea: if someone other than staff can reach the ice, a dispenser is the choice they name. Cooling is a mechanical choice, not a lb factor.

Modular head + bin is the concession plant. Production and storage are separate SKUs. Order the bin and any top kit from the head’s compatibility list. Easy Ice’s modular band is 500–1,800 lb, with larger machines available. Ice Machine Sales’ modular band is 500–2,000+ lb/day. GoFoodservice’s modular line is 250–2,500 lb/day, staff access, not a public scoop. Form-factor background: undercounter vs modular vs countertop.

Undercounter is one 115 V cabinet with a built-in bin. Easy Ice puts in-venue bars and restaurants on machines below 40″. GoFoodservice’s undercounter band is 50–500 lb/day make and 7–250 lb built-in storage, with “typical commercial output 100–250 lb per day” for standard bar or restaurant use. The NEO bin on the family sheet is 90 lb. That is a suite bar. It is not the event-day concession plant.

Dispenser is the self-serve stand. HID525 stores 25 lb. Ice Machine Sales’ countertop band is 100–500 lb/day of production, including VIP suites and press boxes. Production in that band still lands in a small hopper on the HID525. There is no published press-box pound factor to add.

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

Figures are the directory pages and the sheets already cited on the banquet hall page, plus the NEO family numbers on the UYF-0190A page and the flake cabinet on the F-330BAK page. Street prices omitted. No new model file was added for this guide.

Drain, air, filter, cleaning (concourse realism)

Arena ice often sits in a back pantry off a concourse, with another cabinet under a suite bar and a dispenser at a stand. Read the sheet before the bid.

• Power. IYT0450A is 115 V, 11.9 A minimum circuit, 20 A max fuse on the cited PDF. KM-520MAJ is a hardwired 115 V head (10.6 A, 20 A max fuse). CIM0430A is 115 V, 11.0 A minimum circuit, 15 A fuse. C0330MA-1 is 115 V, 14.3 A. UYF-0190A is 6 A on a 5-15P. UYF-0140A is 5 A on a 5-15P. HID525 is a 15 A cord. F-330BAK is 6.3 A on a 5-15P. Three kitchen heads plus a suite cabinet on one pantry circuit is an electrician question. Easy Ice’s general “small machines are 115 V, large machines are 220 V” sentence is not a spec for these models. Use the sheet.
• Drain. Melt water is not optional. NEO: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain on the family sheet cited for the 140. KM-520 current pages cited on the banquet-hall guide list a 3/4″ FPT outlet. A suite cabinet still needs the fall or the listed pump. Easy Ice notes that cities require an air gap; the inspector’s sheet wins. This page is not a plumbing code opinion.
• Air. Use the 90/70 column when the sheet has one. A boxed-in louver is a derate. GoFoodservice’s 10–15% hot-room sentence and Kitchen Spot’s 15% or more are that derate. They are not a third buffer on the 1,104 lb. IYT0450 PDF clearance cited on the banquet-hall page: 12″ top and sides, 5″ back. CIM0430 wants 6″ for intake and exhaust. Easy Ice’s general “at least 1 foot on all sides” sentence is their install line, not a replacement for those sheets.
• Water-cooled and remote. Easy Ice lists both for arenas. Water-cooled dumps condenser heat down the drain; many cities restrict once-through cooling. Remote condensers move that heat to a loading dock or a ventilated room in their framing. Pick from the sheet. Do not switch condenser type to invent pounds.
• Filter. Ice-machine filter on the ice-maker inlet, not the soda gun and not the suite bar cartridge. See filters and descalers.
• Cleaning. Follow the clean/sanitize interval on the machine sheet. This is not a service recipe and not health-code legal advice. See how to clean.
• Do not use a household countertop nugget machine as if it were NSF commercial equipment unless the listing says it is.

What this page is not

• Not a single stadium lb/seat factor. Ice Machine Sales, Easy Ice, GoFoodservice, Kitchen Spot, and Atlantic do not print one. We sum department lines. Their 2,000+ lb and 1,000–2,000 lb sentences stay labeled as their examples.
• Not a cinema show block. Fountain timing for a movie house stays on ice machine for a movie theater. A concourse may use the same ounce table. It does not use a ticket count or a showtime.
• Not a banquet hall. Attendee math for a fixed room stays on ice machine for a banquet hall. An arena’s concession customers are not wedding guests.
• Not a gym alone. Member drinks, trainer packs, and ice baths stay on ice machine for a gym. The 10 lb training line is on this page only when the arena has that room. Fitness 1 lb per member is not stacked on it.
• Not a nightclub, a dining room, or a country club. A nightclub on Ice Machine Sales’ 2 lb per person row stays on ice machine for a nightclub. Cocktail and beer-and-wine math for a lounge stays on the bar guide. Cover math stays on the restaurant guide. A grill, lounge, and ballroom campus stays on ice machine for a country club.
• Not guest-floor ice. 5 lb per occupied room stays on the hotel guide. A suite guest is Ice Machine Sales’ 3 lb, not a hotel room.
• Not an off-site caterer. Commissary production and bagged delivery stay on ice machine for catering.
• Not a price list. Street prices omitted. Easy Ice publishes dollar ranges on its article. This page does not repeat them.
• Not a review. No scores, no invented “we poured N event days with this head.”

Sources

1. Ice Machine Sales, Sports & Entertainment Ice Machines — athletic training room 10 lbs per athlete; concession stands 2 lbs per customer; VIP suites / boxes 3 lbs per guest; fitness center 1 lb per member; FAQ “about 2 lbs of ice per customer served”; mid-size arena with concessions and a training room typically 1,000–2,000 lbs per event day; 15,000-seat example with 10 concession stands, 20 VIP suites, and a training room could need 2,000+ lbs on event days, with peak attendance and pre-game stockpiling; flake preferred for training rooms; modular 500–2,000+ lbs/day; countertop dispensers 100–500 lbs/day; flake machines 300–1,500 lbs/day. No stadium lb/seat row (retrieved 2026-09-28).
2. Easy Ice, A Guide to Ice Machines for Stadium Concessions — arenas and stadiums serve thousands per event; modular 500–1,800 lb (larger available) plus a bin; stackable setups over 3,000 lb/day; undercounter for in-venue bars below 40″; countertop for stand-level and self-serve; many facilities are not open every day; 24 hours to make the rated capacity (600 lb machine → 600 lb in 24 hours); size peak days; bin capacity is ice on hand; air, water, and remote condensers, with remote discussed for a loading dock or storage area rather than the roof. No lb-per-customer and no lb-per-seat factor. Published January 6, 2024 (retrieved 2026-09-28). Dollar figures on that article are omitted here.
3. The Kitchen Spot, Ice Machines: Sizing for Application — fountain 5 / 6 / 8 / 10 / 12 / 16 oz per 10 / 12 / 16 / 20 / 24 / 32 oz drink; beer & wine bar 1 lb per person; cocktail bar 3 lbs per person; chart add 20% (10% once needs exceed 1,000 lb/day); 90° kitchen can cut make by 15% or more; bin usually 10–20% larger than daily make, and the pile holds 10–20% less than specified; one- or two-days-a-week exception names a church, an event center, or a music venue. No stadium row (retrieved 2026-09-28).
4. GoFoodservice, Commercial Ice Machine Guide — quick-service cup bands 5 / 8 / 12 oz; the 20% buffer is on the customer-count calculator, not on those ounce cells; cocktail service 3 lbs per seat; modular 250–2,500 lb/day; undercounter 50–500 lb/day, typical 100–250 lb/day; dispensers where the public can reach the ice; actual output may be 10–15% lower in hot rooms. No stadium row. Live header Last updated: Sep 20, 2026 (retrieved 2026-09-28).
5. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — quick-service 0.5–1.0 lb per customer; event-venue reserve 25–30%; bin formula and the warning not to match advertised capacity exactly to peak demand. No stadium row. Dated Jul 15, 2026 (retrieved 2026-09-28).
6. Existing VenueIce pages and the OEM sheets they already cite: banquet hall (IYT0450A 490 / 378, D-570 543 lb, KM-520MAJ 556, B-700SF 700 lb, CIM0430A 435 / 320, C0330MA-1 400 / 288), gym (training-room 5 lb education row vs 10 lb sports row; flake preference), movie theater, bar, restaurant, country club, hotel, catering, how to size, ice bin sizing, undercounter vs modular vs countertop, cube vs half-dice vs nugget vs flake, air-cooled vs water-cooled, filters and descalers, how to clean. Directory pages: UYF-0190A (193 / 140, 90 lb bin), UYF-0140A (137 / 100, 90 lb bin), HID525 (500 / 380, 25 lb hopper), F-330BAK (up to 331 lb, 80 lb bin, 90/70 not listed).

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On KM-520 and F-330, the pages this site already cites do not print 90/70 production. On CIM0430A, the PDF cited on the banquet-hall page prints 320 lb @ 90/70; a later reprint flagged on the directory page prints 310.