Four choices: machine format, ice shape, condenser type, and size. Each has its own guide — this ties them together.
| Choice | How to decide |
|---|---|
| Modular (head + bin) | Highest volume — a production head sits on a separate bin or dispenser; mix and match capacity. |
| Undercounter | Bars & cafés — self-contained under the counter, moderate output. |
| Countertop / dispenser | Self-service & drive-thru — often nugget ice, dispensed hands-free. |
| Ice shape | See nugget vs cube vs flake — cube for drinks, nugget for chew/healthcare, flake for display/food. |
| Cooling | See air- vs water-cooled — air-cooled unless the space is hot or cramped. |
Rate machines by pounds produced per 24 hours, and remember published figures assume ~70°F air/50°F water — a hot kitchen cuts output 10–30%, so size up. A rough starting point is 1–2 lb of ice per cover per day for a restaurant (more for a bar, a lot more for healthcare or heavy iced-drink programs); size it with the ice sizing calculator. Match the bin to your peak: a big producer with a small bin still runs out during a rush. And water is the constraint — hard water shortens life, so budget for filtration.