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Commercial Ice Maker

Commercial and industrial ice makers for restaurants, bars, cafés, hotels and food-service operations — cube ice machines, nugget ice makers, bullet ice units and under-bench models in air-cooled and water-cooled configurations from Blizzard and other commercial-grade brands. Capacities range from 25 kg/day compact underbench units up to 500+ kg/day production machines for high-volume venues. Browse our commercial kitchen equipment buying guide to compare ice types and capacities before buying. Delivery Australia-wide; showroom in Granville NSW for hands-on inspection.

Choosing the right commercial ice maker: Ice type and daily capacity are the two key decisions. Cube ice suits drinks service and is the foodservice default. Nugget/chewable ice is preferred for healthcare, smoothies and specialty beverages. Bullet ice is compact and cost-efficient for lower-volume bars. Capacity is rated in kg per 24 hours — match to your peak-day demand, not average. Air-cooled units are simpler to install; water-cooled units suit hot or enclosed plant rooms where air-cooled would struggle. Read the full guide: choosing the best commercial ice makers.

Popular picks include the Blizzard Underbench Bullet Ice Maker 25 kg/day (SN25C) for compact bars and café stations, and the Blizzard Under-Bench Ice Maker Air-Cooled SN120P for mid-volume venues needing 100+ kg/day.

Frequently asked questions

Air-cooled vs water-cooled ice machine — which should I choose?

Air-cooled is the default for most venues: simpler install, no water-to-drain plumbing. Water-cooled suits hot plant rooms or tight spaces with poor ventilation, but requires a drain line and uses more water. Check your kitchen's ambient temperature — above 35°C, air-cooled efficiency drops noticeably.

What ice-maker capacity do I need?

A rough rule: 1.5 kg of ice per restaurant seat per day for drinks service; bars run higher at 2–3 kg per seat. Hotels and events venues size by peak-day demand. Always buy one capacity tier above your average daily need to handle busy periods.

What's the difference between cube, nugget and bullet ice?

Cube ice is dense and melts slowly — standard for restaurants and bars. Nugget (chewable) ice is soft and absorbs flavours, popular in healthcare and specialty drinks. Bullet ice is small and cylindrical — produced by compact, low-cost machines suited to lower-volume café or juice bar use.

Do you deliver commercial ice makers to Brisbane and other states?

Yes — fast dispatch Australia-wide. Underbench units ship standard freight; larger floor-standing machines ship palletised. Brisbane, Sydney, Melbourne and regional deliveries all covered.

What warranty do commercial ice makers carry?

Most units carry a 12-month parts and labour AU warranty. See our warranty information page for full terms by brand.

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