How to Choose a Commercial Ice Maker: Cube, Tube and Crescent Ice Machines for Restaurants and Bars
The ice you serve says a lot about your restaurant or bar. The right commercial ice maker helps your drinks look better, taste cleaner and stay consistent during busy service. In this guide, you will learn how cube, tube and crescent ice machines differ, how to size an ice maker for your operation, and what to check before placing an order so you can avoid costly mistakes.
Who should read this commercial ice maker buyer’s guide?
This guide is for decision-makers who need a reliable commercial ice machine and want to understand their options before buying. It is especially useful for:
- Bars and pubs serving cocktails, mixed drinks, spirits and beer.
- Restaurants and casual dining chains that rely on consistent ice for soft drinks and water service.
- Hotels, lounges and event venues with high daily demand for ice.
- Cafés, bubble tea and juice shops using ice in specialty drinks and smoothies.
- Catering companies and ghost kitchens that need dependable ice production in compact spaces.
Instead of focusing on specific models, this article explains how to choose between cube, tube and crescent ice machines and how to match each type of commercial ice maker to your menu and layout.
What types of commercial ice makers can restaurants and bars choose from?
Most foodservice operations use three main commercial ice machine families: cube ice makers, tube ice makers and crescent ice machines. Each type has its own advantages in terms of appearance, dilution and ease of scooping.
| Ice Maker Type | Ice Shape & Typical Use | Best For | Key Selection Points |
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Cube Ice Machine
Clean, classic cubes |
Produces clear or standard cube-shaped ice for cocktails, soft drinks and water. Cubes are easy to portion and give a premium look in glassware. commercial cube ice maker
cube ice machine for restaurant |
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Tube Ice Machine
Hollow tube ice |
Produces cylindrical ice with a hole in the center. Tube ice is easy to scoop, cools drinks efficiently and works well in self-service dispensers or high-volume operations. commercial tube ice machine
tube ice maker for bar |
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Crescent Ice Machine
Curved crescent ice |
Creates crescent-shaped ice pieces designed to stack in glassware and allow liquids to flow around them. Often used where consistent fill and easy pouring are important. crescent ice machine
crescent ice maker for restaurant |
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How should your bar or restaurant concept shape your ice maker choice?
A cocktail-forward bar, a family restaurant and a fast-service café have very different expectations for ice. Clarifying your concept helps you choose an ice type that supports your drinks instead of working against them.
Are cocktails, soft drinks or mixed beverages the main driver of your ice demand?
If your menu focuses heavily on cocktails and spirits, a cube ice machine often makes sense because cubes look crisp in glassware and are easy to count for recipes. Bars that pour large numbers of soft drinks and mixed beverages may lean toward tube or crescent ice because it scoops quickly and fills glasses in a predictable way. Understanding where most of your ice goes will help you pick the dominant ice type.
How important is visual presentation vs pure practicality?
Presentation-focused venues, such as hotel bars or premium restaurants, often prefer cube ice because it supports clear, visually appealing drinks. Operations where speed and self-service matter more, such as cafeterias and casual chains, may prioritize tube or crescent ice for their scooping and dispensing efficiency. Decide which factor is more critical for your concept: aesthetics, speed, or a balance of both.
What capacity and layout questions should you ask before buying a commercial ice maker?
Picking the right ice type is only half of the decision. To avoid running out of ice or overloading your bar area, you also need to look at capacity, storage and installation requirements.
How much ice do you really need during your busiest hours?
Daily production figures can be helpful, but your peak hours matter most. Estimate how many drinks you serve in your busiest two or three hours and how much ice each drink uses. Share this estimate with suppliers when comparing commercial ice makers so they can suggest machines that match your real-world demand instead of only listing maximum daily output.
Where will you install the ice maker, and how will staff reach it?
Decide whether you want an undercounter ice maker at the bar, a modular ice machine on a bin in the back of house, or both. Check clearances for ventilation, door swing and safe access for scooping. In many operations, a combination of a larger back-of-house machine and a smaller undercounter unit near the bar gives a good balance of storage and convenience.
What utilities and drainage do you have available?
Confirm the electrical supply, water connection and drainage options in your chosen location before you commit to a specific ice machine. Air-cooled units need adequate airflow around the vents, while units that include a drain require an appropriate connection point. Checking these details early helps you avoid installation surprises and additional renovation work.
Cube vs tube vs crescent ice makers: which is best for your operation?
The table below compares cube, tube and crescent ice machines from a buyer’s perspective so you can align each option with your specific restaurant or bar setup.
| Criteria | Cube Ice Machine | Tube Ice Machine | Crescent Ice Machine |
|---|---|---|---|
| Ice Shape & Look | Square or rectangular cubes with a clean, classic appearance in glassware. | Cylindrical tubes, often hollow, that are easy to scoop and portion. | Curved crescent pieces that stack and allow liquid to flow between them. |
| Main Use in Bars & Restaurants | Cocktails, premium mixed drinks, spirits on the rocks, and table water. | Soft drinks, mixed beverages, high-volume service and some blended drinks. | Soft drinks, iced tea and beverages from dispensers where flow matters. |
| Best Fit For | Cocktail bars, hotel lounges and full-service restaurants focused on presentation. | Busy bars, casual restaurants and venues with fast drink turnover. | Operations that value consistent glass fill and smooth dispensing. |
| Typical Installation | Back-of-house modular machine on a bin, or undercounter at the bar. | Back-of-house storage bin or ice station close to drink service. | Near drink dispensers or service stations for quick glass filling. |
| Key Buying Questions | Which cube sizes are available, how much ice is needed per day, and where will the machine sit? | How quickly does it produce ice during peak hours, and how accessible is the bin for staff? | Does the ice shape work with your dispensers and glassware, and is there enough storage? |
What practical checklist should you use before buying a commercial ice machine?
To make the selection process easier, use a simple checklist when you talk to suppliers or compare product pages. This helps you ask focused questions and avoid overlooking important details.
1. Clarify your main drink categories and service style
List your top-selling drinks and note whether they are cocktails, soft drinks, beers, juices or coffee-based beverages. Identify which of these require the highest volume of ice. Also note whether drinks are mainly served at the bar, at tables, from a dispenser or through self-service. This information guides you toward the most suitable ice type—cube, tube or crescent—and the best installation location.
2. Measure available space and check access for cleaning
Measure the width, depth and height of the area where you plan to place the ice maker, including space for ventilation and staff movement. Check how doors, drawers and nearby equipment open so that the ice machine does not block your workflow. Ensure there is enough access space for regular cleaning, filter changes and any routine maintenance tasks.
3. Confirm power, water and drainage requirements
Review the electrical requirements and make sure they match your available outlets. Confirm that a suitable water supply and drainage point are available where you intend to install the ice maker. Ask suppliers to explain any minimum water pressure or temperature conditions so that the machine can perform as expected in your environment.
4. Plan staff routines for scooping and hygiene
Think about how staff will access the ice during busy service. Simple, repeatable routines for scooping, closing bin doors and cleaning interior surfaces are important for safety and efficiency. Ask suppliers about recommended cleaning schedules and any tools or accessories that can support your team.
What should you search for when looking for a commercial ice maker online?
When you search online for commercial ice machines, using specific phrases helps you find equipment that matches your business type and ice preferences instead of getting broad, unfocused results.
Here are examples of search phrases you can adapt:
- By ice type and venue: “commercial cube ice machine for restaurant”, “tube ice maker for bar”, “crescent ice machine for hotel”.
- By installation style: “undercounter ice maker for bar”, “modular ice machine with storage bin”.
- By business scenario: “commercial ice maker for cocktail bar”, “ice machine for fast casual restaurant”.
You can add your city or region to these searches if you are looking for local distributors or service providers. When you review product descriptions, focus on ice type, daily production, storage capacity and recommended installation conditions.
Frequently asked questions about commercial ice makers
Some operations use a combination of machines—for example, a larger cube or tube ice maker in the back of house and a smaller undercounter unit near the bar. This can help ensure that you always have ice available where it is needed most and create a backup if one machine is temporarily offline. The right combination depends on your layout and peak demand patterns.
In daily use, the main differences relate to how ice is scooped and how it behaves in drinks. Cubes are easy to count and look neat, tube ice is simple to scoop quickly and works well in high-volume settings, and crescent ice tends to flow smoothly from bins and dispensers. The cleaning and routine tasks are generally similar and should follow the guidance provided for each specific machine.
Before you decide, share your estimated daily and peak-hour ice demand, your floor plan and utility information, and your main drink categories. Ask suppliers to walk you through suitable cube, tube and crescent ice options, explain installation needs and outline typical cleaning routines. This helps you select a commercial ice maker that fits both your technical constraints and your service style.
Ready to choose a commercial ice maker for your restaurant or bar?
With a clear view of your drink menu, peak demand and available space, you can select cube, tube or crescent ice machines that match your operation. The next step is to compare detailed specifications and discuss your requirements with a supplier so you can shortlist the most suitable options for your restaurant or bar.
This article is for general guidance only and does not provide performance claims about any specific model. Always review detailed product documentation and consult with suppliers before making purchasing decisions.
