Commercial Ice machine

Hospitality Connect stocks 345 commercial ice machines and related equipment, covering self contained cube ice makers, modular ice machines and separate ice storage bins. Scotsman, Hoshizaki and Brema account for a large share of the range.

Two numbers drive the choice: daily ice production and storage capacity. A self contained machine makes and stores ice in one cabinet and suits a bar or cafe with steady, moderate demand. A modular head sits on a separate storage bin, so production and storage are sized independently and can be scaled later, which suits hotels, clubs and high volume venues. Ice shape matters as well. Dice and half dice cubes melt slowly and suit spirits and mixed drinks, while smaller ice chills faster.

Why buy an ice machine from Hospitality Connect

• Six brands stocked: Scotsman, Brema, Polar, Blizzard, Skope, Bonvue — sized from 11 kg/day countertops to 243 kg/day modulars.
• Pre-sale sizing help: tell us cover counts and venue type, we'll spec the right output and cooling type.
• Manufacturer warranties carried direct, with national service network for Scotsman and Brema in metro and regional areas.
• Cleaner and sanitiser consumables stocked — keep the unit compliant year-round without sourcing separately.
• Storage bins (NB-193, NB-393, NB-530) sold separately to match modular cubers for flexible installation layouts.
• Freight booked direct to commercial address, with installation coordination on request through preferred trades.

Ice machine care and longevity

• Run a manufacturer-approved cleaner cycle every 3–6 months — biofilm halves output before it's visible to staff.
• Sanitise the bin and scoop weekly; ice is a food, not just a drink ingredient, and biofilm builds quickly in moist storage.
• Change inline water filters at the manufacturer's interval; mineral scale on the evaporator plate is the most common service call.
• Keep 75–100 mm clearance around air-cooled units for condenser airflow; even one summer of restricted airflow shortens compressor life.
• Inspect the door gasket annually; a slack gasket pulls humid air into the bin and forms ice clumps that block dispense.
• Schedule a full service annually — descale, clean condenser, check refrigerant pressures, and verify thermostat calibration.

Need help choosing? Talk to us

Send through your daily cover count, drink mix, and floor plan — our team will recommend kg/day output and cooling type, plus the right storage bin if you're going modular. Trade pricing applies on full ice-station fitouts; freight booked Australia-wide with installation coordination on request.