Commercial Ice Machines

Ice type first, then output

The shape of the ice decides the machine, and it is not a preference — it is what the ice has to do. Cube (72 of our models) is the default for drinks: slow to melt, low dilution. Flake (24) is soft and packs around product, so it is what fish counters, butchers and food display use. Nugget and gourmet (28 between them) are chewable or clear presentation ice for cafés, bars and healthcare. Choosing output before ice type is how people end up with a machine that makes the wrong ice quickly.

Sizing by output, and why the number on the box is optimistic

Our range runs 18 to 900 kg per 24 hours, with the middle of it at 95 kg. Rated output is a laboratory figure measured at cool ambient and cool incoming water; the same machine in a hot kitchen in February will make meaningfully less. Size on your worst day rather than your average one, and count the storage bin as part of the answer — a smaller machine with a bigger bin often beats a bigger machine on its own.

Self-contained or modular

A self-contained unit has the bin built in and arrives as one piece, which suits most cafés, bars and small kitchens. A modular head sits on a separate bin or dispenser so storage scales independently — what venues with peaky demand need. We hold storage bins and touch-free dispensers separately.

What we carry

Scotsman, Bromic, Hoshizaki, ICEMATIC, Blizzard and Brullen — 147 of 149 in stock. Ice machines are plumbed equipment: they need a water supply, a drain and clearance for airflow, so tell us about the site and we will tell you what fits.

Prices shown are ex-GST trade rates. Every unit is fully tested before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide.