Illustrative editorial image; it does not represent a specific model or confirm stock.
Estimate ice use from the drinks menu and peak orders, then match production, storage and replenishment to the bar layout.
What it does and where it fits
A café’s ice requirement depends on drinks that use ice, serving sizes, peak order patterns and whether ice is also used for food presentation.
How it differs from related equipment
Machine output and storage are separate factors. A unit that produces enough over a day may not provide enough ice at the busiest moment without suitable storage.
What to confirm before choosing
Count ice-using drinks in a representative busy period, note glass and portion sizes, and mark bin location, drain, water and service access. Confirm model output using manufacturer data.
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