Two key factors to consider when buying the right ice bin

Capacity – First, ask yourself how much ice your establishment goes through over the course of a day. Once you determine that, build at least a 15-20% buffer for capacity to handle during peak hours. For example, if you use 500 pounds of ice a day, choose a bin that can hold anywhere from 575-600 pounds.
Frequency – Does your location go through hundreds of pounds of ice a day? Consider either a large capacity bin or full-size dispensing unit. Does it take more than 24 hours to cycle through 200 pounds of ice? Opt for a smaller bin that holds about 100-200 pounds to avoid overflow or old ice from staying in the machine too long.
Remember: do not buy an ice storage bin that is too big. An oversized bin could cause ice to melt or stagnate if the ice isn’t used frequently. Also, be sure to clean and sanitize the bin at the same time you clean the machine. It’s important the bin is always properly disinfected to prevent the spread of bacteria in the ice.
What Size Ice Machine is Right for You?
Sizing an Ice Machine
Ice machine sizes are based on how much ice they can produce in 24-hour period, or 24 hour yield. Obviously, based on the size of the ice machine you choose depends on the amount of ice it will yield. Once you decide on what type of ice machine you’ll need for your business, then you can properly size it. Check the section above about the various types of ice machines to determine which one you’ll need. Each type of ice machine will produce different amounts of ice.
How Much Ice Will I Need?
The amount of ice needed per person is generally determined by the type of establishment the ice machine is being used in. To calculate how much you’ll need, use these estimates:
Restaurants: 1.5 lb per person
Water Glasses: 6 oz per 12 oz glass
Cocktail Bar: 3 lbs per person
Hotels: 5 lbs per room
Self-Service: 3 lbs per person
QSR:
5 oz per 7 to 10 oz cup
8 oz per 12 to 16 oz cup
12 oz per 18 to 24 oz cup
Patient Ice: 10 lb per patient
Nursing Home: 6 lb per patient
School Cafeteria: 1 lb per person

Types of Ice
Ice machines are often designated by the type of shaped ice they can produce. Each type of ice has a unique purpose, and are commonly used in various commercial kitchen segments. Depending on the commercial kitchen you run, you’ll want to consider which type of ice will suit the needs of your guests, customers or patients. Explore the various kinds of ice and what they’re best used for:
Flaked Ice
Also known as “shaved ice”
Soft and chewable
Used to cool down products
Great for produce, seafood, meat and salad bars
Commonly used in healthcare (hospitals, nursing homes and physical therapy facilities), buffets and grocery stores.

Half Cube Ice
Used for beverages, dispensing and bagging
Smaller than full cubes
Cools down drinks quickly without watering them down
Commonly used in restaurants, bars, hospitality and convenience stores

Full Cube
Used for beverages, dispensing and bagging
Cools down drinks quickly without watering them down
Commonly used in restaurants, bars, convenience stores, hospitality and catering.

Nugget
Also known as “cubelet ice” and “pearl ice”
Soft and chewable
Used for beverages
Commonly used in restaurants, bars, healthcare and hospitality

Crescent
Half-moon shaped
Used for beverages, dispensing and bagging
Commonly used in restaurants, bars, convenience stores and caterers

Gourmet
Top-hat shaped that’s either cylindrical or octagonal
Larger than typical ice cubes for cocktails and alcoholic beverages specifically
Commonly used in restaurants and bars