Ice machine for an ice cream shop

A neighborhood ice cream shop is a cube or nugget plant for the drinks that actually take ice: milkshakes and blender dumps, ice-cream floats, fountain sodas, and other iced drinks. Hard-pack cones, dishes, and pints are already frozen dairy. They do not get a scoop of cube ice. A soft-serve, frozen-yogurt, or gelato machine freezes mix. It is not a commercial ice maker, and it does not fill the float well. Putting Saturday’s cone count on Kitchen Spot’s coffee/smoothie 2.5 lb per person, or treating the soft-serve freezer as the ice machine, is how the fountain is bare at 2:30 — or how a 400 lb nugget head sits behind a counter that only scooped hard-pack.

This is not the smoothie blender page used as the only worksheet. That 2.5 lb row is blender-body ice. Use it on milkshakes, and only on milkshakes. It is not the juice bar cold-pressed / bottled page. Sealed juice and 12 oz juice-over-ice are a different cup and a morning leftover. It is not the boba milk-tea page. A 24 oz shaker with pearls is not a root-beer float. It is not the movie theater show-block concession page and not the c-store all-day fountain-and-bags page, even though the ounce table overlaps. It is not the undercounter cafe shortlist. That page is a current-cabinet pick 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

• Scoop shops that sell hard-pack cones and pints (zero ice) and a separate count of floats, fountain cups, and iced drinks.
• Shops with a milkshake blender. Shake dumps stay on the Kitchen Spot 2.5 lb per person line, or on a weighed jar. They are a second worksheet, not a fudge on the float ounce.
• Counters with a fountain or soda gun that fill floats and sodas from a cube, half-dice, crescent, or nugget bin — the same published cup math as a QSR drink, on an afternoon leftover.
• Optional cold-prep: a dipper well or backup pan that is actually packed with ice. That line is measured. A running-water dipper well is zero.

It is not a soft-serve, frozen-yogurt, gelato, or batch-freezer spec. Those machines freeze a mix in a freezing cylinder or a batch barrel. They do not harvest cube, crescent, half-dice, or nugget ice into a bin. None of them are in this directory, and this page does not assign them a lb/day rating. It is not a smoothie / blender bar that happens to sell a cone. It is not a juice bar. It is not a boba shop. 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 ice-cream-shop factors

Foodservice charts we opened do not publish an “ice cream shop,” “scoop shop,” or “lb per cone” row. Closest published rows are Kitchen Spot’s fountain ounce table and Atlantic’s café 0.35–0.6 lb per iced beverage for floats and fountain cups, Atlantic’s quick-service 0.5–1.0 lb per customer when you have a drink count and have not weighed a fill, Kitchen Spot’s coffee/smoothie 2.5 lb per person only for blender / shake dumps, Ice Machines Sales’ concession 2 lb per customer only as that sports-and-entertainment stand row, and Atlantic’s kitchen / food-preparation “measured peak-day use” for cold-prep or a dipper well that is packed with ice. Hard-pack scoops are zero because those charts count ice that goes in a drink or a measured prep pan. 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-scoop in the middle.

Atlantic’s own FAQ: 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 cone is not an iced beverage. The same ounce-to-pound conversion as sibling venue pages: 16 oz = 1 lb. Weigh a float and a fountain cup. A 12 oz soda float and a 20 oz fountain cup are different rows.

The VenueIce sizing table ice-cream-shop row points here. It still has no lb-per-cone factor, because the charts we opened do not publish one. Use Kitchen Spot oz-per-cup or Atlantic’s 0.35–0.6 lb (or their weighed 0.45 / 0.55 examples) on floats and fountain cups after a cup test. Use Atlantic’s QSR 0.5–1.0 lb/customer only when those customers bought an iced drink and you have not weighed the fill. Use Kitchen Spot’s 2.5 lb/person only on shake / blender dumps. Use Ice Machines Sales’ concession 2 lb/customer only as that stand row, and only when you lack cup sizes — say which one you used. Cold-prep and dipper-well ice stay on Atlantic’s measured line. Size the leftover for the afternoon window you actually scoop (ice bin sizing). Do not average 0.5 and 2.5 into a house “1.5 lb per cone.”

Separate lines — do not stack the same ticket

Shake dumps, float / fountain cups, hard-pack scoops, and cold-prep 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 size you actually sell. Convert oz ice × cups to pounds as 16 oz = 1 lb.
• A hard-pack scoop is zero ice. A cone, a dish, a sundae that is only dairy and toppings, and a pint with a lid do not get the ounce row, the 0.35–0.6 lb row, the QSR row, the 2.5 lb blender row, or the concession 2 lb row. The product is already frozen. Employee water is a different, measured cup — do not invent it.
• A float is a fountain cup, not a cone and not a shake. Start on Kitchen Spot 6 oz / 12 oz, 8 oz / 16 oz, or 10 oz / 20 oz, or on Atlantic 0.35–0.6 lb after you weigh it. The ice in the glass is the ice. The ice cream sitting on top is not a second ice line.
• A milkshake is a blender dump. Kitchen Spot 2.5 lb/person replaces the float ounce row for those tickets. It does not sit on top of an 8 oz float fill. The smoothie page is the blender worksheet, including that page’s weighed-jar alternative. If you weighed the jar, use the weighed ounces and do not also multiply by 2.5.
• Atlantic QSR 0.5–1.0 lb/customer is a drink-count row. Use it when you know how many people bought a fountain drink and you have not weighed the cup. Do not add 0.75 lb on top of a weighed 8 oz fill. Do not multiply it by the cone half of the tape.
• Concession 2 lb/customer is a stand row without cup sizes. Ice Machines Sales’ sports chart is the person buying a drink at a stand. Do not stack it on the ounce line. Do not multiply the whole Saturday headcount when half the tickets were cones.
• Cold-prep is measured. Atlantic’s kitchen worksheet is measured peak-day use. A dipper well full of ice, a backup pan, or rinse ice — only if you actually use ice that way — gets the pounds you weighed. A cold-water dipper well is zero. We did not find a published lb-per-scoop or lb-per-well, and we do not invent one.
• Soft-serve output is not ice production. A soft-serve or batch freezer does not contribute pounds to this worksheet and does not replace the bin. Two ice forms (nugget in the shake, half-dice in the float) are two systems on Atlantic’s ice-type note. A freezer barrel is a third machine and a different trade.
• Juice bottles, milk tea, and espresso are different leftovers. Cold-pressed bottles stay on the juice bar page. Sealed shakers stay on the boba page. Iced lattes stay on the coffee shop page.
• Bags and a cinema well are different buildings. 10 lb × bags stays on the c-store page. Show-block timing stays on the movie theater page. The ounce math can match; the rush does not.

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. Ice-cream-shop ice is taken in a short afternoon window — after lunch through early evening on most of these counters — not as a few pounds every hour for 24 hours, and not as a 7:30 espresso line.

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 × 10 float cups/hour × 4 hours = 320 oz ÷ 16 = 20 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 and KM-81 HTML pages do not print a 90/70 production cell. The PDFs we opened do. Use the PDF cell, and do not invent a third number.

Worked neighborhood scoop shop (floats only)

Same peak-day method as the sizing page: count the load, drop the tickets that take no ice, pick one published factor, add the reserve that source uses. No shake dump in this example, no milk-tea shaker, no bagged ice.

Peak Saturday 220 tickets. POS in this example: 180 hard-pack cones, dishes, and pints (zero ice) and 40 float / fountain cups. Weigh the cups; we did not invent your fill. The 180 zero-ice tickets do not enter the multiplication. Dipper wells in this example are running water, so cold-prep stays 0.

• Kitchen Spot 6 oz ice / 12 oz drink: 40 × 6 oz = 240 oz ÷ 16 = 15 lb; +20% → 18 lb
• Kitchen Spot 8 oz ice / 16 oz drink: 40 × 8 oz = 320 oz ÷ 16 = 20 lb; +20% → 24 lb
• Kitchen Spot 10 oz ice / 20 oz drink: 40 × 10 oz = 400 oz ÷ 16 = 25 lb; +20% → 30 lb
• Atlantic café 0.35 lb: 40 × 0.35 = 14 lb
• Atlantic’s worked café cup-test 0.45 lb: 18 lb
• Atlantic midpoint 0.5 lb: 20 lb
• Atlantic’s 20 oz example 0.55 lb: 22 lb — only after you weigh a 20 oz cup
• Atlantic café 0.6 lb: 24 lb
• Atlantic QSR 0.5 lb/customer on the 40 drink tickets: 20 lb
• Atlantic QSR 1.0 lb/customer: 40 lb — high end of their QSR band; do not add it on top of 8 oz
• Ice Machines Sales concession 2 lb/customer on the 40 drink tickets: 80 lb — their stand row; do not stack it on the 20 lb ounce line
• Kitchen Spot 2.5 lb/person on the 40 floats: 100 lb; +20% → 120 lb. On all 220 tickets: 550 lb; +20% → 660 lb. That is a blender misread of a cone shop

The 14–24 lb Atlantic / 12–16 oz band is a compact undercounter 24-hour column if the bin covers the afternoon pull. A Hoshizaki C-80BAK HTML page says approximately 92 lb and does not print 90/70 production. The C-80 PDF dated 03/11/26 prints 92 lb @ 70/50 and 65 lb @ 90/70. Use 65. A Hoshizaki KM-81BAK is 98 / 76 lb with a 38 lb bin. A Scotsman HID525 makes far more ice (500 / 380 air-cooled) into a 25 lb hopper — the hopper, not the 500 lb headline, is the constraint. None of those 24-hour columns is the constraint on this 40-cup Saturday. The 2.5 lb misread (120–660 lb) is.

The bin still has to cover the window. If about three-quarters of those 40 cups leave between 1:00 and 5:00:

• Afternoon pull: 30 cups. Kitchen Spot 8 oz / 16 oz: 30 × 8 oz = 240 oz ÷ 16 = 15 lb. Kitchen Spot 6 oz / 12 oz: 11.25 lb. Atlantic 0.6: 18 lb
• C-80BAK stored ice: 27 lb. Make during the window at the PDF’s 65 lb @ 90/70 is 65 ÷ 24 ≈ 2.7 lb/hour × 4 h ≈ 11 lb. On paper: ~38 lb against an 11–18 lb pull if the bin starts full. The day’s 65 lb @ 90/70 covers the 24 lb Kitchen Spot +20% line. The HTML “92 lb” figure is the 70/50 cell, not a hotter number than 65.
• 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 an 11–18 lb pull.

Do not copy concession 2 lb onto 40 float tickets (80 lb) when you already weighed 8 oz. Do not copy 2.5 lb onto 180 cones.

Same door, 12 milkshakes added as their own line

Twelve blender tickets are not a second pass over the 40 floats.

• Kitchen Spot 2.5 lb/person on the 12 shakes only: 12 × 2.5 = 30 lb; +20% → 36 lb
• Float line stays 20 lb (8 oz / 16 oz) or 24 lb after Kitchen Spot’s +20%. Add the lines because they are different tickets: 50 lb unreserved, or 60 lb if you apply +20% to each line
• Do not also add QSR 1.0 or concession 2 lb on those same 52 drink tickets

C-80BAK at 65 lb @ 90/70 covers a 60 lb combined day with almost no margin. Atlantic’s own warning: do not pick a machine whose advertised capacity exactly equals peak demand. The 27 lb bin does not cover a window where the 15 lb float pull and the 30 lb shake pull land together (45 lb) even after ~11 lb of arithmetic make (~38 lb). KM-81BAK at 76 lb @ 90/70 and a 38 lb bin is the crescent version of that tight day: stored ice alone is still short of 45 lb; stored plus ~13 lb of arithmetic make is ~51 lb. Crescent in a blender is a recipe question — confirm the blender manual. If the shakes want nugget and the floats want half-dice, those are two systems, not one 50 lb average.

Worked busier Saturday (fountain plus shakes)

Same method, a fountain-and-shake door. Peak Saturday 250 hard-pack scoops (zero ice — not added), 160 float / fountain cups (16 oz in this example), and 50 milkshakes. Still no milk-tea shaker and no bags.

Float / fountain line only:

• Kitchen Spot 6 oz / 12 oz: 160 × 6 oz = 960 oz ÷ 16 = 60 lb; +20% → 72 lb
• Kitchen Spot 8 oz / 16 oz: 160 × 8 oz = 1,280 oz ÷ 16 = 80 lb; +20% → 96 lb
• Kitchen Spot 10 oz / 20 oz: 160 × 10 oz = 1,600 oz ÷ 16 = 100 lb; +20% → 120 lb
• Atlantic café 0.35 lb: 56 lb
• Atlantic’s worked café cup-test 0.45 lb: 72 lb
• Atlantic midpoint 0.5 lb: 80 lb
• Atlantic café 0.6 lb: 96 lb
• Atlantic’s 20 oz example 0.55 lb: 88 lb — only if the cups are 20 oz
• Atlantic QSR 0.5 lb/customer: 80 lb; 1.0 lb/customer: 160 lb — do not stack on 8 oz
• Ice Machines Sales concession 2 lb on the 160 drink tickets: 320 lb — stand row; do not add it to 80
• Kitchen Spot 2.5 lb on the 160 floats: 400 lb — blender misread of a fountain cup

Shake line only (do not add it to the float line and also keep 2.5 on the floats):

• Kitchen Spot 2.5 lb/person: 50 × 2.5 = 125 lb; +20% → 150 lb
• If you weighed the jar, use that weight instead. A weighed 12 oz of ice in the jar is Kitchen Spot’s 12 oz / 24 oz cell (0.75 lb): 50 × 0.75 = 37.5 lb. That replaces 2.5 for those tickets. It is not a third line.

Different tickets may be added. Unreserved 8 oz floats + 2.5 lb shakes = 80 + 125 = 205 lb. After Kitchen Spot’s +20% on each line: 96 + 150 = 246 lb. Do not also add the 320 lb concession row.

The 80–96 lb float-only band still sits on a large undercounter 24-hour column if you compare 90/70. A Manitowoc UYF-0140A is 137 / 100 lb. The 100 lb @ 90/70 cell covers the unreserved 80 lb line and sits just over the 96 lb +20% line, with little margin. Atlantic’s warning applies. A C-80BAK at 65 lb @ 90/70 does not. A KM-81BAK at 76 lb @ 90/70 does not cover 80–96 lb.

The shake line at 125–150 lb, and the combined 205–246 lb, are modular nugget conversations if both jobs can share one ice form. A Manitowoc RNP0320A is 308 / 236 lb. The 236 lb @ 90/70 cell covers the 205 lb unreserved sum and sits under the 246 lb +20% sum. An Ice-O-Matic GEM0450A is 464 / 354 lb air-cooled on the GEM0450 PDF. 354 lb @ 90/70 covers 246 lb. The PDF’s feature line “up to 508 lb” is the water-cooled 70/50 cell (GEM0450W 508 / 429), not the air-cooled machine. If floats must be half-dice and shakes must be nugget, split the pounds across two systems instead of adding them onto one head.

The bin is the afternoon constraint. If half of the 80 lb float line and all of the 125 lb shake line leave between 1:00 and 5:00:

• Afternoon pull: 40 + 125 = 165 lb
• 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 165 lb pull. The bin covers a float-only afternoon. It does not cover the shake add.
• RNP0320A on the sheet’s D-420 stack: 310 lb bin. Make at 236 lb @ 90/70 is 236 ÷ 24 ≈ 9.8 lb/hour × 4 h ≈ 39 lb. On paper: ~349 lb against 165 lb if the bin starts full. The head is the production tool. Storage is the bin you pair.
• HID525 stored ice: 25 lb hopper. Make at 380 lb @ 90/70 air-cooled is 380 ÷ 24 ≈ 15.8 lb/hour × 4 h ≈ 63 lb. On paper: ~88 lb against 165 lb. A dispenser hopper is not a 165 lb dump bin.

Cold-prep stays off these totals until you weigh it. If a packed dipper well’s own log says 12 lb on that Saturday, add 12 lb. That 12 is an illustration of Atlantic’s measured line, not a published lb-per-well.

Scoop-line heat and a narrow footprint

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine under the scoop counter, next to a dipper well and a 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.
• Use a printed 90/70 cell when the sheet has one. Do not also knock another 15% off that cell for the same afternoon.

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

Compare the 90/70 column to the July float target when the sheet has one. A 92 lb “up to” cubelet that makes 65 lb next to the scoop well is a 65 lb machine that afternoon.

Air-cooled cabinets also dump heat into that hole. C-80BAK heat rejection is 1,400 BTU/h on both the HTML and the PDF. KM-81BAK is 1,800 BTU/h. NEO U-140 family sheet: 2,150 average / 2,600 peak. RNP0320 sheet: 7,511 average. GEM0450A PDF: 5,600 BTU/h (the sheet’s note: calculated at 0°F evaporator, 100°F condensing, 33 psig). HID525 product page and 06/25 PDF: 6,800 BTU/h. Those BTUs become room cooling load. See air-cooled vs water-cooled.

Width is the other small-shop limit. C-80BAK is 14.875″ × 22.625″ × 33.5″ on the HTML; the PDF prints the same 14 7/8″ × 22 5/8″ × 33 1/2″ for the standard cabinet (ADA height 31.5″). KM-81BAK HTML is 17.75″ × 24″ × 39″. The 05/20/26 PDF prints 17 3/4″ × 24″ × 38 5/8″ including 6″ legs. That is a 3/8″ height disagreement; measure the hole. Either figure is tight under a 36″ counter. NEO U-140 is 26″ × 28.50″ × 38.50″ including 6″ legs. HID525 is 21.25″ × 24.38″ × 35″. GEM0450 PDF prints the head at 21″ × 24″ × 27″. The directory page for GEM0450A left depth, height, voltage, amps, kWh, and water blank. The PDF we opened prints them; see the cabinet table. A 15″ millwork hole is a C-80 conversation, not a 26″ NEO, even when the Saturday pounds would like the bigger bin.

Form factor: float cube vs shake nugget

Atlantic 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. It fits when the afternoon leftover fits the bin. This directory’s ice-cream-shop undercounter bins in the table below run 27–90 lb. The neighborhood 11–18 lb float pull fits the small bins. The 45 lb combined shake-and-float pull does not fit a 27 lb bin. The 165 lb busier pull does not fit a 90 lb bin. Form-factor background: undercounter vs modular vs countertop. Cabinet-by-cabinet cafe shortlist: best undercounter for a cafe.

Half-dice, crescent, and cube when the float is a soda. Atlantic assigns half cube to fountain drinks and crescent to general beverage service. A float that has to keep carbonation from the handoff to the last sip is that job. We do not invent a VenueIce “best ice for a root-beer float” score.

Nugget / cubelet when guests chew the ice, and when the shake recipe wants it. Atlantic assigns nugget to soft drinks and cafés. Manitowoc’s current RNP sheet markets bite-sized nugget as 85% ice and “minimal drink dilution,” and also names smoothies. Ice-O-Matic’s GEM0450 PDF calls Pearl Ice “soft, chewable ice crystals” that “cool beverages faster and longer while maintaining flavors better.” Scotsman’s HID525 page calls H² Nugget “slow-melting” and aimed at reliable dispensing. Those sentences are on the pages. They are not the same claim, and they are not a lab result against crescent in a float. 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 is Atlantic’s seafood, produce, and salad-bar shape. Do not scoop it into a float because it was the only machine. A shop that also beds a seafood case is on the seafood worksheet, as a second system.

Current cabinets — floats, fountain, and shakes (OEM sheets)

Figures are manufacturer ratings we opened 2026-09-24. Full citations live on each directory page. Street prices omitted. These cabinets are scoop-counter and back-room tools. They are the wrong machine for a soft-serve freezer, and the wrong worksheet if the only Saturday number is a cone count.

C-80BAK and KM-81BAK are R290 on the pages and PDFs we opened. RNP0320A and HID525 are R290 on the sheets we opened. GEM0450A and the NEO family sheet still print R404A.

Drain, air, filter, cleaning (scoop-counter realism)

Many ice-cream shops put the ice machine in a narrow hot hole: one circuit under the front counter, a dipper well, a blender, 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 C-80, KM-81, UYF-0140, and HID525 (NEMA 5-15P on the sheets above). RNP0320A is 115 V with a 7.5 A minimum circuit and a 15 A max fuse — confirm cord vs hardwire on the current PDF before you share a circuit with the blender and the freezer. GEM0450A’s PDF prints a 16.0 A minimum circuit and a 20 A fuse at 115/60/1. That is not a spare 15 A receptacle. Two cabinets plus a soft-serve freezer on one counter circuit is an electrician question.
• Drain. C-80: 1/2″ FPT outlet. KM-81: 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. GEM0450 PDF: 3/4″ FPT ice-maker water out. HID525 PDF: 3/4″ FPT drain. Hoshizaki accessory HS-5061 is the listed drain pump on the C-80 and KM-81 sheets. Melt water is not optional. A dipper well is not automatically the machine drain. We are not writing a health-department letter.
• Air / alcove. Front-in / front-out on C-80 and KM-81 still rejects heat into a room Kitchen Spot already called a 90° kitchen. C-80 PDF: 15″ front clearance for service, and room at the rear for water and drain. KM-81 PDF: at least 12″ in front and 0.6″ on top. 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. GEM0450 PDF: 6″ for air intake and exhaust. HID525 PDF: 6″ at left, back, and right. Use the 90/70 column.
• Filter. Ice-machine filter, not the dipper-well faucet and not the shake rinse. Scale shows up in the float. C-80 and KM-81 sheets say to use the water-filter spec for recommended configurations. HID525’s PDF says Scotsman recommends filtration and points at Scotsman’s own filter sheet. See filters and descalers.
• Water pressure. C-80 and KM-81: 10–113 psig. NEO: 20–80 psi. RNP0320: 14–80 psi. GEM0450 PDF operating range: 20–120 psig. HID525 PDF: 20–80 psig. 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 a soft-serve, gelato, frozen-yogurt, or batch-freezer page. Those machines freeze mix. They are not commercial ice makers, they are not in this directory, and they do not fill a float or a shake jar with cube or nugget ice.
• 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 page used as the only worksheet. Kitchen Spot 2.5 lb/person and weighed blend dumps stay on the smoothie guide. Use that line on milkshakes. Do not copy it onto cones or onto floats that already have an ounce fill.
• Not a juice-bar page. Cold-pressed bottles, shots, and 12 oz juice-over-ice stay on ice machine for a juice bar. A hard-pack pint is zero ice for a different reason than a sealed juice bottle: the pint is frozen dairy, not a beverage that skipped the ice scoop.
• Not a boba / milk-tea page. The boba 0.75 lb drink, the 24 oz shaker, and the afternoon pearl queue stay there. A 16 oz float does not inherit them.
• Not a coffee-shop / espresso-bar page. Atlantic’s morning iced-latte leftover stays on ice machine for a coffee shop. The 0.35–0.6 lb band can apply after a float-cup test. The cone count does not.
• Not a movie-theater or c-store page. Ounce math overlaps. Show-block timing stays on the movie theater guide. Bags and an all-day fountain stay on the convenience store guide. Concession 2 lb/customer is allowed here only as Ice Machines Sales’ stand row, not stacked on ounces.
• Not a VenueIce lb-per-cone factor. Published starting points we opened are Kitchen Spot oz-per-cup, Atlantic café 0.35–0.6 lb per iced beverage (their weighed 0.45 / 0.55 examples), Atlantic QSR 0.5–1.0 lb per customer, Kitchen Spot 2.5 lb/person only on a blender ticket, Ice Machines Sales concession 2 lb/customer only without a cup count, and Atlantic measured prep ice. Hard-pack scoops are zero. We do not invent 0.4 lb ice per cone and we do not average 0.5 and 2.5.
• Not a price list. Street prices omitted.
• Not a review. No scores, no invented “we poured N Saturday floats with this cabinet.”

Sources

1. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — café 0.35–0.6 lb per iced beverage; QSR 0.5–1.0 lb per customer; kitchen and food preparation is measured peak-day use; 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; c-store example 500 × 0.42 = 210 lb; half cube for fountain / iced coffee; crescent for general beverage service; nugget for soft drinks / cafés; flake for seafood, produce, and food displays; two ice forms → two systems; production ≠ storage; size the bin around the largest service period; do not match advertised capacity exactly to peak demand. Dated Jul 15, 2026 (retrieved 2026-09-24).
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 2026-09-24).
3. Ice Machines Sales, Sports & Entertainment Ice Machines — concession stands 2 lbs per customer; FAQ repeats “about 2 lbs of ice per customer served”; countertop dispensers 100–500 lb/day; modular 500–2,000+ lb/day for high-volume drink service (retrieved 2026-09-24; same page already cited on the gym and movie-theater guides).
4. 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, 8.5 kWh and 12 gal per 100 lb @ 90/70, 1/2″ FPT inlet and outlet, R290, front-in / front-out, UL outdoor. C-80BAK-(AD)DS PDF — 92 lb @ 70/50, 65 lb @ 90/70, dated 03/11/26. HTML does not print the 65 lb cell (retrieved 2026-09-24).
5. Hoshizaki, KM-81BAK product page — up to 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, cabinet 17 3/4″ × 24″ × 38 5/8″ including 6″ legs, footer 05/20/26 (retrieved 2026-09-24).
6. Manitowoc, NEO 140/190 family sheet — UYF-0140A 137 / 100 lb; 90 lb bin; 26″ × 28.50″ × 38.50″ on 6″ legs; 115 V, 5 A, 15 A max fuse, 6 ft 5-15P; 2,150 / 2,600 BTU/h; R-404A (6501D 6/22; retrieved 2026-09-24).
7. Manitowoc, RNP0320 spec — 308 / 236 lb; 22″ wide; 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 2026-09-24).
8. Ice-O-Matic, GEM0450 spec PDF — air-cooled GEM0450A 464 / 354 lb; water-cooled GEM0450W 508 / 429 lb; feature line “up to 508 lb” tracks the water-cooled 70/50 cell; 21″ × 24″ × 27″; 115/60/1; 16.0 A min. circuit; 20 A fuse; R404A; 5.31 kWh and 12.0 gal per 100 lb @ 90/70; 5,600 BTU/h; B42 bin chart 351 lb at 22 in. Rev 04/16, part 7000 (retrieved 2026-09-24). The directory page left voltage, amps, kWh, water, depth, and height blank.
9. Scotsman, HID525 product page — 500 lb @ 70/50, 380 lb @ 90/70, 25 lb storage, 21.25″ × 24.38″ × 35″, 115/60/1, 15 A max fuse, min. circuit Cord, 6,800 BTU/h, R290, 4.18 kWh and 12.0 gal per 100 lb. HID525 PDF — air-cooled 380 agrees; water-cooled 90/70 is 400 lb; 7.5 ft NEMA 5-15P; R290 charge 5.0 oz; footer 06/25 (retrieved 2026-09-24).
10. 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), juice bar (cold-pressed and iced-juice cups), boba shop (milk-tea cup-fill), coffee shop (espresso iced drinks), movie theater (show-block fountain), convenience store (all-day fountain and bags).
11. Directory pages already citing the same OEM language: C-80BAK, KM-81BAK, UYF-0140A, RNP0320A, GEM0450A, HID525.

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On C-80 and KM-81, the PDF is the one that prints 90/70 production. The HTML “up to” number matches the PDF’s 70/50 cell.