Commercial Under Bench Ice Makers

Ice machines come in a range of sizes, formats, and capacities, and there are a few key differences between each that you’ll need to consider when you’re choosing one for your bar or restaurant. As the name suggests, under bench ice makers are small, compact options that can fit into otherwise potentially wasted space near your serving area. They can help reduce foot traffic between the bar and the freezer out in the kitchen, helping with efficiency during peak serving hours.

Another key difference between under bench ice makers and freestanding models is that under bench makers combine both ice making and storage in a compact footprint. Modular ice makers have two separate pieces, one where the ice is made and a storage bin that’s designed for storage. Under bench models house everything in one cabinet, making them space efficient and easier to install in small bar or café layouts.

The one compromise is that, while under bench models make and store ice, they do have a lower output, so are often a good option as a secondary option to have alongside a larger ice maker.

When you’re weighing up options and choosing from the different models of under bench ice makers, you’ll need to consider what production needs you have - it’ll need to match the demand you have during peak hours rather than just average usage. You’ll also need to account for how much space you have. When checking the footprint, make sure you also factor in space for the fan and any electrical installations.

Installing your compact ice maker in the right spot is a key decision to ensure you get the maximum convenience and improvement in efficiency from it. It’s also important when it comes to maintaining the integrity of your ice maker for as long as possible. We recommend checking that the unit is installed in a space where it has adequate ventilation, as air-cooled models need airflow around the condenser to keep themselves at an operable temperature. You want to avoid putting them in an enclosed area as it can reduce their ability to function, and over time will wear down their motors.

When it comes to where it fits in your production line, positioning it under the counter near the bar or beverage station is likely the best spot, as it makes it easier, faster, and more accessible for staff when they’re working. Make sure to place it near other refrigerated appliances, like your under bench drink fridges for example, and keep it away from heat-emitting equipment which can increase ambient temperature.

Energy efficient refrigeration is always a key focus for business owners, contributing to lower emissions but also keeping the power bills to a minimum and saving you operational costs in the long term. Looking for good insulation, including refrigerants like R290 will help with lower running costs. Equally, periodically monitoring the fans, cabling, and cleaning filters inside is also important. Not only will it prolong the life of your Commercial Under Bench Ice Makers, but it’ll also ensure you’re getting the freshest, best tasting ice - an essential element when you’re serving up delicious cocktails or chilled drinks.

While the range of under bench ice makers we stock are all from top brands, typically, issues that arise will come from improper placement or lack of maintenance. If you’re noticing a difference in flavour, reduced ice output, or the unit is getting hot, there are a few things you can do to rectify it before getting a full service.

One is to check whether your ice maker has enough airflow around it to cool itself adequately. Never enclose it fully, and check the fan or ventilation to make sure it hasn’t accumulated too much dust or debris. Internally, make sure you’re cleaning out the ice tray and washing it thoroughly between uses. Defrosting everything, rinsing or replacing the filters and checking for scale is another option. If your bar or restaurant is in an area with hard water, we recommend a water filtration system like those from F.E.D, that removes minerals from the water that would otherwise contribute to poor performance and compromised ice flavour and quality.

Choosing the right model isn’t just about volume, you’ll also need to consider secondary features like cube size or ice type (cubes, nuggets, flakes), or if you’d prefer an ice crusher instead. Mostly, bars and cafes will find that standard ice cubes are more than enough for everyday drinks while nuggets or flakes may suit certain specific cocktails or as bed for something like chilled canapes. Air cooled models are generally a bit cheaper to install and maintain but need clear airflow, which can limit your options in terms of where you can actually install them. Water cooled units can operate in more restricted spaces but can consume more water and require water treatment. If you need a personal recommendation, the team at REO is happy to help - contact us any time and we can help narrow down your options.