Ice machine for a catering company / event caterer

A catering company is commissary production plus, sometimes, an event-day dump, plus, sometimes, bagged ice you buy or bag yourself. Those are three published jobs. Putting Saturday’s wedding and the corporate lunch on one 38 lb crescent leftover, or copying the church fellowship-hall “one or two days a week” bin exception onto a kitchen that bags ice five nights a week, is how the champagne buckets are empty at 6:40 — or how a 24″ cube cabinet sits unused next to a pile of grocery bags.

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

• Event caterers who cook in a commissary or shared kitchen and serve off-site (weddings, galas, corporate lunches, boxed dinners).
• Commissary managers sizing a cube plant that has to fill bags or a cart before the van leaves, not a hotel banquet hall that scoops from a bin in the same building.
• Small caterers deciding whether to make ice or buy bags for a peak Saturday — two published worksheets, not one stacked factor.

It is not a hotel banquet page. Hotel catering on those charts is a meal line next to 5 lb per occupied room guest ice. This page has no guest-floor hopper. It is also not a church fellowship hall that uses ice on Sunday and sits Monday–Friday. A catering commissary that bags every weekend is a daily plant.

Published catering / banquet / event factors

Foodservice charts do publish catering and banquet rows. Event-planning pages publish a different method: serving ice per guest per hour, with beverage-tub and food-display ice on separate lines. Those are dealer / buyer-guide / event-planner rules of thumb, not a manufacturer warranty and not a lab measurement. Do not stack a per-attendee row on top of a per-guest-per-hour row for the same glasses.

The VenueIce sizing table now has a catering company / off-site events row. Use Manitowoc / ZESCO 1 lb per person or Atlantic 1–1.5 lb per attendee as the event-total starting point. Use Kitchen Spot 1 lb (hotel catering) / 1.5 lb (general catering) the same way, and 2 lb only when the source that matches the event is their extended-event line. Use Chef’s Deal 0.5–0.75 lb per guest per hour only as a serving-ice worksheet, then add beverage-tub and food-display ice as their own lines. Add Kitchen Spot’s +20% or Atlantic’s reserve table when you want that source’s published reserve. Do not add 1.5 lb/attendee and 0.75 lb/guest/hour on the same glasses.

Two methods, two answers. A 4-hour indoor reception at 80 guests is 80–120 lb on Manitowoc / Atlantic / Kitchen Spot catering rows, and 160–240 lb of serving ice alone on Chef’s Deal’s 0.5–0.75 × hours formula. We show both. We do not invent a third lb/guest.

Why commissary production, event-day peak, and bagged delivery differ

A hotel banquet kitchen scoops from a bin in the same building. A church hall often has days to refill. A caterer has to make it, move it, and still have ice when the first glass is poured.

• Commissary production is a 24-hour make job. The cabinet runs in the kitchen you control. Size it for the stacked peak day — two Saturday events are two event totals, not an average Tuesday. Atlantic’s own formula already splits peak-day baseline + prep/display + event or secondary + bagging or off-site.
• Event-day peak is a storage-and-transport job. The ice has to exist at the venue when service starts. That is closer to Atlantic’s “size the bin around the largest service period” sentence and the church bin-first idea — except the “bin” may be bags in a cooler in a van. Chef’s Deal’s serving-ice formula is that window (hours × guests × 0.5–0.75 lb). A 24-hour rating at the commissary does not put 200 lb on a banquet table at 5:00.
• Bagged delivery is a purchase line, not a guest factor. GoFoodservice’s packaged-ice row is 10 lbs × bags. Chef’s Deal converts a pound total into 10 / 20 / 40 / 50 lb bags. Count the bags you actually send or buy. Do not invent a melt percent in the van; Chef’s Deal’s published weather buffers and “standard insulated coolers typically hold ice for 12 to 24 hours” are the numbers we have.
• Do not stack unrelated factors on the same guest. Do not add Manitowoc 1 lb + Kitchen Spot 1.5 lb + Chef’s Deal 0.75 lb/hour + display 1 lb on one body. Pick the method (per-attendee event total or per-guest-per-hour serving), then add cooling-tub and display lines only if those setups exist.
• Display ice is usually a second plant. Atlantic and Kitchen Spot already say two ice forms → two systems. Chef’s Deal’s food-display ~1 lb/guest and Kitchen Spot 35 lb/ft³ are flake / crushed on those pages. Drink cubes stay on the cube worksheet.
• A hotel banquet or a church hall is a different building. Hotel catering is next to guest-floor 5 lb/room. Church math assumes the machine lives at the hall and may sit all week. Off-site catering does not get that refill story unless the commissary actually sits idle between events.

Cube, half-dice, crescent, and nugget math for glasses lives on best ice for a cocktail bar and cube vs half-dice vs nugget vs flake. Flake display copy on Hoshizaki’s current F-330BAK HTML is salad bars and seafood — not “catering van.” That is OEM application copy, not a sizing formula.

Worked small wedding caterer (80 guests, indoor, plated)

Same peak-day method as the sizing page: count the load, pick a published factor, add the reserve the source uses. One event that day. No outdoor lawn, no raw bar, no second venue.

Indoor plated wedding, 80 guests, about 4 hours of beverage service.

Per-attendee event-total method (Manitowoc / Atlantic / Kitchen Spot):

• Manitowoc / ZESCO catering 1 lb per person: 80 × 1.0 = 80 lb
• Kitchen Spot hotel catering 1 lb: 80 lb
• Atlantic catering / banquet 1–1.5 lb: 80–120 lb
• Kitchen Spot general catering 1.5 lb: 120 lb
• Kitchen Spot +20% on the 1.5 lb line: 144 lb
• Kitchen Spot extended-event 2 lb if you wrongly copy the long-event row onto a short indoor plated meal: 160 lb — use it only if the event is actually that band
• Atlantic outdoor / long-service bump: their banquet note says to increase 1–1.5 lb; their reserve table goes to 25–30%. We do not invent a third factor.

Per-guest-per-hour serving method (Chef’s Deal) — glasses only, same 80 people, 4 hours:

• Lighter 0.5 lb/guest/hour: 80 × 4 × 0.5 = 160 lb
• Wedding band 0.6–0.75: 192–240 lb
• Their 20–30% buffer on 192 lb: about 230–250 lb serving ice
• Cocktail-hour row 1–1.5 lb/guest/hour if you copy it onto the whole reception: 320–480 lb — that row is the dedicated cocktail window, not the plated dinner

The 80–144 lb Manitowoc / Atlantic / Kitchen Spot band is still in large-undercounter territory at the commissary if the leftover covers what you bag before the van leaves. A Hoshizaki KM-161BAK stores 78 lb. A Manitowoc UYF-0140A / UYF-0190A stores 90 lb. A Hoshizaki KM-81BAK stores 38 lb. The 80 lb Manitowoc line fits the larger leftovers only if they start full and almost entirely scoopable. The Chef’s Deal 160–240 lb serving band is past every undercounter bin in this directory (largest built-in is 90 lb). That is bags plus overnight make, a modular head + bin, or bagged delivery — see the rush section.

Add-ons still as their own rows. Do not fold them into 1.5 lb/attendee:

• Wine / champagne buckets: Chef’s Deal 5–8 lb per standard 1–2 bottle bucket, refreshed hourly in their copy. Count the buckets you actually ice.
• Beverage tubs: Chef’s Deal ~1 lb ice per 1 lb of beverages. Weigh a fill. We do not invent pounds per unlabeled tub.
• Food display / raw bar: Chef’s Deal about 1 lb per guest extra, or Kitchen Spot 35 lb/ft³ / GoFoodservice 30 lb/ft³ if you can measure the well. That ice is usually flake.

If this caterer also runs a 40-guest corporate lunch the same Saturday, add that event’s published total. Do not average the two rooms.

Worked mid-size corporate / gala caterer (250 guests)

Same peak Saturday. Indoor gala, plated dinner, staffed beverage station. Not a hotel ballroom plant and not a church hall that sat empty all week.

250 guests, about 4 hours.

Per-attendee event-total:

• Manitowoc / ZESCO catering 1 lb: 250 lb
• Atlantic / Kitchen Spot general catering 1.5 lb: 375 lb
• Kitchen Spot +20%: 450 lb
• Atlantic outdoor / event reserve 25–30% on 375 lb if this is a patio or highly variable day: about 469–488 lb
• Kitchen Spot extended-event 2 lb: 500 lb; +20% → 600 lb

Per-guest-per-hour serving (Chef’s Deal corporate / gala 0.5–0.625 lb/guest/hour):

• 250 × 4 × 0.5 = 500 lb serving
• 250 × 4 × 0.625 = 625 lb serving
• Their 20% gala buffer: 600–750 lb serving ice
• Dedicated 2-hour cocktail hour at their 1–1.5 lb/guest/hour on these 250 people: 500–750 lb for that window only. Do not also charge 0.5–0.625 on those same two hours.

450–600 lb on the Kitchen Spot / Atlantic event-total band, or 600–750 lb on Chef’s Deal’s gala serving band, is past every undercounter leftover here and past the 90/70 columns we have on those cabinets (UYF-0190A 140 lb; ICEU150HA 130 lb). That is a modular cube head + bin at the commissary, plus a transport plan — or Chef’s Deal’s “recurring 500 lb or more per event” bagged-vs-machine sentence.

A Chef’s Deal food-display add-on at ~1 lb/guest is 250 lb of display ice. That is a flake worksheet, not another 250 lb on the drink cuber. A Hoshizaki F-330BAK stores 80 lb. A 250 lb display pull does not fit that leftover.

Two 250-guest events the same day is two of whichever method you picked, not one 250-person machine.

Commissary overnight vs the service window

A 24-hour rating is not a bucket. Catering ice is often bagged in the morning and scooped in a short evening window — not 4 lb every hour for 24 hours.

Atlantic’s own bin example (on their restaurant page) is 240 lb during a three-hour dinner rush on a 600 lb/day machine. They divide 600 by 24 to get a theoretical 25 lb/hour, subtract 75 lb of make during the window, and still need stored ice plus opening stock.

Take the 80-guest Manitowoc 1 lb line (80 lb before reserve). If you bag it at the commissary before the van leaves:

• KM-161BAK stored ice: 78 lb. The current HTML page does not print a 90/70 production cell, so we do not invent hourly make. On stored ice alone the 78 lb bin covers an 80 lb bag-out only if it is full and almost entirely scoopable.
• UYF-0140A stored ice: 90 lb. Make during a two-hour bag-out at the sheet’s 100 lb @ 90/70 is 100 ÷ 24 ≈ 4.2 lb/hour × 2 h ≈ 8 lb. On paper: ~98 lb against an 80 lb pull — tight if the commissary is hotter than 90/70.
• KM-81BAK stored ice: 38 lb. An 80 lb bag-out already empties the bin. Make at 76 lb @ 90/70 is 76 ÷ 24 ≈ 3.2 lb/hour. A two-hour bag-out adds ~6 lb. On paper: ~44 lb against 80 lb.

Take the 80-guest Chef’s Deal 0.6 lb × 4 h serving line (192 lb before buffer). If you need that much at the venue when doors open, the commissary leftover is the wrong object. A modular head on a B-300SF (300 lb application capacity) is the storage class Atlantic’s rush math is talking about — if you are scooping from that bin. If the ice leaves in bags at 2:00 p.m., the bin has to hold the bag-out, not the dinner-hour scoop.

Take the 250-guest Kitchen Spot 1.5 lb line (375 lb before reserve). If you bag it in the morning:

• Largest undercounter bin here: 90 lb. You need several recovery cycles, a modular bin, or bags you did not make that morning.
• A B-500SF (500 lb application capacity) covers 375–450 lb only if the bin is actually full and usable. Ice can bridge; Atlantic says nominal bin pounds are not perfectly scoopable inventory.

That hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. A boxed-in commissary alcove will not even give you the 90/70 column. See how to size and air-cooled-vs-water-cooled.

Kitchen Spot’s usual bin rule is 10–20% larger than daily make, except the church / one-or-two-days-a-week pattern. A catering commissary that bags several times a week turns the bin over. Do not park a week of ice in a sealed bin because the church page did. Follow the clean/sanitize interval on the machine sheet. We are not writing a health-department letter.

Commissary heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives next to a range battery, a dishwasher, or an unconditioned loading dock 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.”
• Light Soda: real-world output varies with ambient temperature, water quality, and usage. Size for peak, not average.

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

Compare the 90/70 column to the peak-day target when the sheet has one. A 400 lb “up to” head that makes 288 lb in a 90° commissary is a 288 lb machine the morning you bag.

Air-cooled cabinets also dump heat into that kitchen. KM-520MAJ heat rejection is 7,000 BTU/h on the current product page. KM-161BAK is 2,800 BTU/h. KM-81BAK is 1,800 BTU/h. F-330BAK is 3,400 BTU/h. NEO U-140 / U-190 family sheet: 2,150 average / 2,600 peak. CIM0430A sheet: 5,100 BTU/h. Those BTUs become room cooling load on an air-cooled cabinet next to a range. See air-cooled vs water-cooled.

Form factor: undercounter commissary vs modular + bin vs transport / bags

Atlantic, GoFoodservice, Light Soda, and HVACDirect all draw the same line: undercounter when demand is low-to-moderate and the built-in bin covers the pull; modular head + bin when production is high or storage has to be chosen separately. Chef’s Deal’s event page adds a third option: buy bags until recurring orders hit their 500 lb per event planning sentence.

Undercounter is one 115 V cabinet with a built-in bin. HVACDirect calls undercounter machines “ideal for offices, cafes, and smaller establishments with constrained space.” Light Soda’s published bands put under 300 lb/day in compact undercounter / countertop territory and 300–600 lb/day in “mid-range undercounter or small modular.” GoFoodservice’s undercounter band is 50–500 lb/day make with 7–250 lb built-in storage; their “typical commercial output” sentence for standard bar/restaurant use is 100–250 lb per day. This directory’s largest undercounter bin is 90 lb. Once the morning bag-out needs more stored ice than that, you have left undercounter class even if a brochure still says “under 300 lb/day.” Form-factor background: undercounter vs modular vs countertop.

Modular head + bin is how you get Atlantic’s service-window storage and Kitchen Spot’s 10–20% larger bin than daily make. Production and storage are separate SKUs. Order the bin (and any top kit) from the head’s compatibility list. GoFoodservice’s modular line starts at 250 lb/day. The smallest modular cube heads in this directory are the 400–550 lb class. That is a back-of-house plant, often hardwired, not a tasting-kitchen plug-in.

Bags and transport are not a form factor on an OEM sheet. Atlantic’s worksheet has a bagging / off-site row. Chef’s Deal names 10 / 20 / 40 / 50 lb bags and says recurring 500 lb or more per event often points at on-site production. We do not invent cooler dimensions or a van melt table. Their published cooler sentence is 12 to 24 hours for standard insulated coolers.

Nugget / cubelet is chewable drink ice, not a mixing tin and not a display bed. Flake is display ice on the Hoshizaki F-330 page we opened. See cube vs half-dice vs nugget vs flake.

Current cube undercounters for a small commissary (OEM sheets)

Figures are manufacturer ratings. Full citations live on each directory page. Street prices omitted. These cabinets are commissary bag-out tools unless you also have a dump bin for a busy Saturday.

AM-50BAK, C-80BAK, KM-81BAK, and KM-161BAK are R290 on those current Hoshizaki pages.

Current modular heads + bins (OEM sheets)

Pair the head with a bin from the compatibility list, not with an undercounter leftover. Catering logic is the same as restaurant F&B once the leftover is too small: storage for the bag-out or the service window.

Hoshizaki bins already cited on the restaurant, brewery, church, and gym pages (application capacity = volume × 30 lb/ft³ on each page; height includes 6″ legs; top kits sold separately):

A 200 lb-class head is not in this directory today. Do not assume a 22″ head drops onto a 30″ or 44″ lid without the top kit on the current sheet.

Scotsman HID525 current product page: 500 / 380 lb, 25 lb hopper (dispenser, not a dump bin), 21.25″ × 24.38″ × 35″, 115 V. Older PDFs listed 365 lb air-cooled @ 90/70 — treat the 90/70 cell as labeled / confirm SKU. A 25 lb hopper has to keep making ice during the rush. That is a hotel ice-room / break-room chute, not the 375 lb catering bag-out.

Current flake / cubelet cabinets (OEM sheets)

Display flake and chewable drinks are not the plated-catering cube.

Hoshizaki F-330BAK current product page (retrieved 2026-09-11): up to 331 lb flake / 24 h, 80 lb built-in bin (2.7 ft³, AHRI 820 method), 24″ × 26″ × 39″, 115/60/1, 6.3 A, 15 A max fuse, 8 ft NEMA 5-15P, R290 (2.8 oz), 4.29 kWh/100 lb @ 90/70, 12 gal/100 lb, 3,400 BTU/h. 90/70 production is not on that HTML page — omitted. Front-in / front-out. ENERGY STAR stated on the page. Use it for a display well, not as the drink cube. An 80 lb leftover does not hold Chef’s Deal’s ~1 lb/guest display line on 250 guests. Hoshizaki’s 4HC-H filter page (already noted on the F-330 directory page) says that filter is not recommended for flakers. See filters and descalers.

A cubelet sibling F-330BAK-C is 300 lb on the 08/28/25 spec PDF already cited on that directory page.

Hoshizaki C-80BAK — mini cubelet, 92 lb “approximately,” 27 lb bin, 15″ family, 115 V, 2.8 A. 90/70 not on that HTML. Small well only.

Manitowoc RNP0320A cited sheet: 308 / 236 lb nugget, 115 V, 7.5 A min. circuit, 15 A max fuse, R290, ENERGY STAR 3.0 marked. Head only; that sheet shows the head on a D-420 (310 lb bin, 22″ × 34″ × 76″ including 6″ legs). Head depth/height were not cleanly extracted — omitted.

Ice-O-Matic GEM0450A cited PDF: 464 / 354 lb Pearl. 21″ wide on that sheet. Voltage, amps, depth, and height were not extracted from the PDF text we opened — omitted. Read the drawing before you cut millwork.

Power, drain, air, filter (commissary-kitchen realism)

Many catering ice rooms are a shared commissary hole: one circuit, a mop sink, a range line ten feet away, and a roll-up door that dumps dock heat. Read the sheet before the bid.

• 115 V cord-and-plug on the compact cabinets above (KM-81, KM-161, UYF-0140/0190, F-330BAK, AM-50, C-80). A KM-520MAJ is a hardwired 115 V / 20 A-class head. CIM0430A’s cited sheet is 115 V, 11.0 A min. circuit, 15 A fuse — confirm cord vs junction box on the current PDF. Two cabinets plus a tilt skillet on one commissary circuit is an electrician question.
• Drain. Gravity to a nearby floor drain or sink tail if the sheet’s fall and fitting work (KM-81 / KM-161 / KM-520 / F-330: 3/4″ FPT on those current pages; AM-50 / C-80: 1/2″ FPT; NEO family sheet: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain). Hoshizaki accessory HS-5061 is the listed drain pump on AM/C/KM compact units. Melt water is not optional. A shared kitchen that only has a mop sink down the hall still needs the fall or the listed pump.
• Air / commissary. Front-in / front-out cabinets (KM-81BAK, KM-161BAK, F-330BAK, AM-50BAK, C-80BAK) exist for tight holes. Modular heads still need the clearance on the sheet (CIM0430A PDF: 6″ intake and exhaust). A boxed-in louver next to a range or a dishwasher is a derate. Use the 90/70 column if you have it.
• Water-cooled condensers dump heat into condenser water. CIM0430W on the same Ice-O-Matic PDF lists 169 gal/100 lb condenser water. Many cities restrict once-through cooling. Do not pick water-cooled to hide a hot-commissary install without a mechanical reason.
• Filter. Ice-machine filter, not the tasting-room drinking cartridge and not a flaker-forbidden 4HC-H on the F-330. See filters and descalers.
• Water pressure. Hoshizaki compact, F-330, and KM-520 pages list about 10–113 psig. Manitowoc NEO and the CIM0430 sheet list 20–80 psi. Too little pressure and harvest fails.
• Ice that goes into a glass or onto food is food. Follow the clean/sanitize interval on the machine sheet. Transport and on-site holding are still that ice. We are not writing a health-department letter.
• 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 hotel banquet page. Guest-floor 5 lb/room and corridor dispensers stay on the hotel guide. Kitchen Spot’s hotel catering 1 lb row is cited here as a catering factor, not as a reason to spec a hopper.
• Not a country-club campus. On-site club dining, lounge, and ballroom ice stays in the building — ice machine for a country club. This page is the commissary and the van.
• Not a stadium concession plant. In-venue stands, suites, and a training room stay in the building — ice machine for a stadium. This page is the commissary and the van.
• Not a church fellowship-hall page. KaTom’s 2 lb hall line and Kitchen Spot’s 200 lb maker on a 700 lb bin weekend exception stay on the church guide. A commissary that bags several times a week does not get that sit-all-week story.
• Not a restaurant cover count for a dining room you do not have. Plated in-house covers stay on the restaurant 1.5 lb line. Off-site attendees use the catering rows above.
• Not a code letter. NSF marks and manuals are on the sheets. We do not say an install “meets” a health department, a commissary license, or an off-site holding rule.
• Not a review. No scores, no invented “we catered N weddings with this head.”
• Not a price list. Chef’s Deal publishes bag-price ranges; we do not repeat them as street prices.
• Not a third invented lb/guest. Published event-total rows are Manitowoc / ZESCO 1 lb, Atlantic 1–1.5 lb, Kitchen Spot 1 / 1.5 / 2 lb. Published serving-ice rows are Chef’s Deal 0.5–0.75 lb per guest per hour (plus their wedding / gala / cocktail bands). We show the methods. We do not average them into a new number.
• Not a van, cooler, or dry-ice catalog. Chef’s Deal’s 12–24 hour cooler sentence and weather buffers are the transport numbers we cite. We did not invent a melt-in-transit table.
• Not healthcare or arena ice.

Sources

1. Manitowoc Ice, Quick Reference Guide — lodging table Catering: 1 lb (0.45 kg) per person; restaurant 1.5 lb; cocktail 3 lb; salad bar 30 lb/ft³ (retrieved 2026-09-11).
2. ZESCO, Correctly Sizing Your Next Restaurant Ice Machine — dealer reprint “adapted from Manitowoc Ice guidelines”; Catering 1 lb (0.45 kg) per person. Dated September 10, 2025 (retrieved 2026-09-11).
3. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — catering or banquet 1–1.5 lb per attendee, increase for outdoor events, long service, iced displays, and beverage-heavy menus; worksheet lines for catering / banquet / room service and bagging or off-site use; dinner-rush bin example; reserves 15–25% and 25–30%; two ice forms → two systems. Dated Jul 15, 2026 (retrieved 2026-09-11).
4. The Kitchen Spot, Ice Machines: Sizing for Application — hotel catering 1 lb per person; general catering 1.5 lb per person; extended events 2 lb per person; table marked +20% for safe margin; 90° kitchen or bakery / ~70° water can cut make by 15% or more; bin usually 10–20% larger than daily make; church / one-or-two-days-a-week bin exception; multiple machines when ice types differ; salad bar 35 lbs per cubic foot (retrieved 2026-09-11).
5. Chef’s Deal, How Much Ice You Need for a Busy Event — serving ice 0.5–0.75 lb per guest per hour; wedding 0.6–0.75; corporate / gala 0.5–0.625; cocktail hour 1–1.5; buffer 20–30% and “this buffer excludes beverage-cooling and food-display ice”; beverage tubs ~1 lb ice per 1 lb beverages; wine / champagne bucket 5–8 lb, hourly refresh in their copy; food-display about 1 lb per guest extra; outdoor weather adders; standard insulated coolers 12 to 24 hours; recurring 500 lb or more per event as a bagged-vs-machine planning sentence. Dated July 13, 2026 (retrieved 2026-09-11).
6. GoFoodservice, Commercial Ice Machine Guide — packaged ice 10 lbs × bags; salad bar 30 lbs per cubic foot; modular 250–2,500 lb/day; undercounter 50–500 lb/day, “typical commercial output 100–250 lbs per day for standard bar/restaurant use”; actual output may be 10–15% lower in hot rooms (retrieved 2026-09-11).
7. Light Soda On Tap, How Many Pounds of Ice Does a Restaurant Need Per Day? — form-factor bands under 300 / 300–600 / 600+ lb/day; hot-summer markets at least 15–25%. Dated June 4, 2026 (retrieved 2026-09-11).
8. HVACDirect, Commercial Ice Machine Buying Guide — undercounter “ideal for offices, cafes, and smaller establishments with constrained space”; modular heads “perfect for large production volumes” (retrieved 2026-09-11).
9. Hoshizaki, KM-520MAJ product page — ~556 lb, 22″ × 27.375″ × 28″, 115 V hardwire, 10.6 A, 20 A max fuse, 7,000 BTU/h, compatible B-250–B-1300 (retrieved 2026-09-11).
10. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A, 2,800 BTU/h (retrieved 2026-09-11).
11. Hoshizaki, KM-81BAK product page — 98 lb, 38 lb bin, 17.75″ × 24″ × 39″, 115 V, 2.4 A, 1,800 BTU/h (retrieved 2026-09-11).
12. Hoshizaki, F-330BAK product page — 331 lb flake, 80 lb bin, 24″ × 26″ × 39″, 115 V, 6.3 A, 5-15P, 3,400 BTU/h; “perfect for salad bars, seafood displays” (retrieved 2026-09-11).
13. Hoshizaki, AM-50BAK product page — 54 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 115 V, 2.0 A (retrieved 2026-09-11).
14. Hoshizaki, C-80BAK product page — 92 lb, 27 lb bin, same 15″ family, 115 V, 2.8 A (retrieved 2026-09-11).
15. Hoshizaki, B-300SF, B-500SF, and B-700SF product pages — 300 / 500 / 700 lb application capacity; 22″ / 30″ / 44″; top kits sold separately (retrieved 2026-09-11).
16. Manitowoc, NEO 140/190 family sheet — UYF-0140A 137 / 100 lb; UYF-0190A 193 / 140 lb; 90 lb bin; 26″ × 28.50″ × 38.50″ on 6″ legs; 115 V, 5 A / 6 A, 15 A max fuse, 6 ft 5-15P; 2,150 / 2,600 BTU/h (sheet 6501D 6/22; retrieved 2026-09-11).
17. URI, IYT0450A listing — 490 lb/day, 30″ × 24.5″ × 21.5″, 115 V, MCA 11.9 A, 20 A max fuse, R410A, suggested D400 / D570, not stackable (retrieved 2026-09-11).
18. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb, 30.25″ × 24.25″ × 21.25″, 115/60/1, 11.0 A / 15 A, 5,100 BTU/h, 6″ clearance; CIM0430W condenser water 169 gal/100 lb (retrieved 2026-09-11).
19. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70, 30″ × 24″ × 23″, 115 V, 14.3 A (retrieved 2026-09-11).
20. Manitowoc, RNP0320 spec — 308 / 236 lb, 7.5 A min. circuit, 15 A max fuse, R290 (retrieved 2026-09-11).
21. Ice-O-Matic, GEM0450 spec PDF — 464 / 354 lb; 21″ width called out; voltage / amps / depth / height not extracted from the PDF text we opened (retrieved 2026-09-11).
22. Scotsman, HID525 product page — 500 / 380 lb, 25 lb hopper (retrieved 2026-09-11).
23. Directory pages already citing the same OEM language: KM-81BAK, KM-161BAK, UYF-0140A, UYF-0190A, ICEU150HA, KM-520MAJ, IYT0450A, CIM0430A, C0330MA-1, F-330BAK, AM-50BAK, C-80BAK, RNP0320A, GEM0450A, HID525.

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