Match the ice to how you'll use it — the type matters more than the brand.
The three types
Cube
Slow-melting, clear — the default for drinks and bagged ice. The most common commercial ice.
Nugget (chewable)
Soft, chewable "Sonic" ice — loved for soft drinks and healthcare. Continuous nugget machines tend to use less water per 100 lb.
Flake
Moldable snow — for seafood/produce displays and blended drinks, not for cups.
Water is the constraint people miss: across certified machines, water use spans roughly
12 to 24 gallons per 100 lb of ice, and continuous (nugget/flake) machines average lower than batch (cube) because cube
machines purge water each cycle. If water is metered or tight, that difference adds up.
Frequently asked
Is nugget or cube ice better for a restaurant?
Cube is the versatile default — slow-melting and clear for drinks. Nugget wins where guests chew ice (soft-drink-heavy concepts, healthcare) and can use less water per 100 lb. Pick by how customers use the ice.
Which ice machine uses the least water?
Continuous machines (nugget and flake) generally use less water per 100 lb than batch cube machines, which purge water each harvest cycle. Certified water use ranges roughly 12–24 gallons per 100 lb, so check the spec if water is metered.
What is flake ice used for?
Flake ice molds around whatever it touches, so it's used for seafood and produce displays, cold packs and blended drinks — not for serving in cups.