A reliable commercial ice machine keeps drinks cold, seafood fresh and service moving. Babak Food Equipment offers undercounter ice makers, modular ice cubers, upright ice machines, ice bins and ice and water dispensers for restaurants, bars, cafés, hotels, healthcare and convenience stores across Vancouver and British Columbia – with a large selection from Scotsman, plus Hoshizaki, Atosa and other trusted brands.
Types of commercial ice machines
Undercounter ice machines
Undercounter ice machines make and store ice in one compact unit that fits under a bar or counter. They are ideal for cafés, bars and smaller restaurants that need roughly 50–350 lb of ice per day.
Modular ice machines
Modular ice cubers produce large volumes of ice and sit on top of a separate ice bin or dispenser. Pairing the head and bin lets you choose production and storage independently – the usual choice for busy restaurants, hotels and banquet kitchens.
Upright and self-contained ice machines
Upright ice machines combine a higher-output ice maker and a large storage bin in one floor-standing cabinet.
Ice and water dispensers
Ice and water dispensers deliver ice (and often water) hands-free for self-serve areas, hospitals, offices and hotels – a more hygienic option than scooping from a bin.
Choosing the right ice type

Full and half cube: slow-melting, clear cubes for cocktails, soft drinks and general use.
Nugget (chewable) ice: soft, chewable ice that absorbs flavour – popular for soft drinks, smoothies and healthcare.
Flake ice: moldable ice for seafood, produce and salad displays, and for therapy use.
Gourmet / top-hat ice: large, crystal-clear cubes for premium bars and restaurants.

How to size a commercial ice machine

Estimate daily ice use: a common rule of thumb is about 1.5 lb of ice per customer for restaurants and about 3 lb per seat for bars – then add a safety margin for hot summer days.
Production vs. storage: ice machines are rated in pounds per 24 hours. Make sure the bin holds enough ice to cover your peak service.
Air-cooled, water-cooled or remote: air-cooled is the most common; remote condensers move heat and noise outside, which helps in hot or small rooms.
Location: ice machines need ventilation clearance, a water supply, a floor drain and the correct electrical circuit. Ambient temperature affects output.
Water quality: a water filter protects the machine, improves ice clarity and reduces scale and maintenance.

Why buy your ice machine from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team can help you size the right machine, choose the ice type and plan the water, drain and electrical connections. Delivery and installation options are available across BC – details and costs are discussed when you order. Looking for a lower-cost option? Ask about certified used commercial refrigeration.
Ice machine types at a glance
TypeTypical outputBest forUndercounterAbout 50–350 lb / dayBars, cafés, small restaurantsModular head + binAbout 300–2,000+ lb / dayBusy restaurants, hotels, banquetsUpright / self-containedAbout 200–600 lb / dayMid-size kitchens with limited counter spaceIce & water dispenserVaries by modelSelf-serve, healthcare, offices
Frequently asked questions
What are the different types of commercial ice machines?
The main types are undercounter (ice maker and bin in one), modular (an ice maker head on a separate bin or dispenser), upright self-contained units and ice and water dispensers. Each can produce different ice styles such as cube, nugget or flake.
What is the best commercial ice machine for a restaurant?
The best machine is the one sized to your daily ice use and your preferred ice type. Many restaurants choose a modular cuber on a bin for capacity, while bars and cafés often prefer an undercounter unit. Scotsman and Hoshizaki are two of the most trusted brands.
Can you put a commercial ice machine outside?
Most commercial ice machines are designed for indoor use within a specific ambient temperature range. Outdoor or very hot locations can reduce output and damage the unit – a remote-condenser model is often a better solution. Check the model’s specifications or ask our team.
How much ice does my business need?
As a starting point, plan about 1.5 lb of ice per customer for a restaurant and about 3 lb per seat for a bar, then add 20% for peak days. Our team can help you calculate it for your menu and seating.
Do commercial ice machines need a water filter?
A filter is strongly recommended. It improves ice clarity and taste and reduces scale build-up, which helps the machine run efficiently and need less maintenance.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.