VenueIce

Size the machine by the business, then compare brands.

Ice machine for a banquet hall

Updated 2026-09-25. Independent guide — not a dealer quote.

A banquet hall, wedding venue, ballroom, or event center with plated or buffet service is a fixed room sized by attendees. The ice has to be in the building when the first glass is poured. Saturday’s wedding and a weekday luncheon are headcount on a bin that lives down the hall from the ballroom — not bags loaded into a van at a commissary, and not a guest-floor hopper.

This is not the catering company page. That guide is off-site work: commissary production, an event-day bag-out, and bagged delivery for a caterer who does not own the room. This is not the hotel page. Guest-room ice on those charts is about 5 lb per occupied room, and hotel F&B is a separate plant. A ballroom inside a hotel still uses this page for the event headcount. The corridor dispenser stays on the hotel page. This is not a restaurant cover count used alone, not church fellowship math, and not a movie-theater concession well.

This is a planning page from published application factors and current OEM sheets. It is not a dealer quote, not a review score, and not a health-code opinion. Confirm electrical, plumbing, clearance, and sanitation with the people who inspect the building.

Who this is for

  • Banquet halls, wedding venues, ballrooms, and event centers that plate dinners or run a buffet in the same building as the ice machine.
  • Halls that size by attendees on a peak Saturday — a 200-guest reception, not a quiet Tuesday tour.
  • Staffed beverage stations and water service that scoop from a bin during one service window.
  • A small breakout bar or meeting room only after the ballroom number is done. That station can be an undercounter. It is not the hall.

It is not a catering company that cooks off-site and delivers bags. It is not hotel guest floors. It is not a dining room whose only worksheet is 1.5 lb per restaurant cover. It is not a church kitchen that sits Monday–Friday unless this hall actually sits that way. It is not a cinema fountain.

Published banquet / event-hall factors

Foodservice charts do publish an event-hall or banquet row. They do not agree with each other, and several “catering” rows are a different label. Those are dealer / application rules of thumb, not a manufacturer warranty and not a lab measurement. We show the rows. We do not average them into a house lb/attendee.

Published line Factor What the source is talking about
GoFoodservice, Event Hall / Banquet 2 lbs per person (per attendee) Their business-type table, separate from the Catering service 1.5 lbs per person row on the same chart. Last updated Sep 20, 2026.
GoFoodservice, quick-reference calculator Event/Banquet (2 lbs/person) cells: 100 → 240 lb, 250 → 600 lb, 500 → 1,200 lb, 1,000 → 2,400 lb “All figures include a 20% buffer.” 100 × 2 × 1.20 = 240. 250 × 2 × 1.20 = 600. 200 attendees is not a column.
GoFoodservice, Catering service 1.5 lbs per person Same chart, different row. That is the catering-service line, not the event-hall line.
GoFoodservice, restaurant 2 lbs per person served Same 2 lb factor, restaurant row. A dining room that turns lunch and dinner. Do not add it on top of the event-hall row because the number matches.
Atlantic Store Equipment, catering or banquet service 1–1.5 lb per attendee “Increase for outdoor events, long service periods, iced displays, and beverage-heavy menus.” Worksheet line is catering, banquet, or room service = peak event demand. Dated Jul 15, 2026.
Atlantic, event-venue reserve 25–30% Row: “Outdoor service, event venue, or highly variable summer demand.” Seasonal indoor band on the same table is 15–25%. Use one reserve, on the Atlantic line.
Atlantic, banquet storage shortcut 50–70% of peak-day demand When hourly records are unavailable. Intense rush, banquets, bagging, or limited overnight recovery. A reception that takes the day’s ice in one window uses their service-window formula instead.
ZESCO, Manitowoc planning table (dealer reprint) Catering 1 lb (0.45 kg) per person “Adapted from Manitowoc Ice guidelines.” Dated Sep 10, 2025. Lodging restaurant on the same table is 1.5 lb; cocktail is 3 lb. This is their Catering row, not an “event hall” label. The Manitowoc quick-reference asset was not re-opened on this pass.
The Kitchen Spot, hotel catering 1 lb per person Catered hotel meal. Table marked +20%.
The Kitchen Spot, general catering 1.5 lb per person Broader catering line on the same chart. +20%.
The Kitchen Spot, extended events 2 lb per person Long / event-style service. Same 2 lb as GoFoodservice’s event-hall row, different label. +20%.
The Kitchen Spot, one- or two-day-a-week bin Example: 200 lb maker on a 700 lb bin for 500 lb of weekend use Names a church, event center, or music venue. The bin has days to refill. A hall that also runs weekday lunches does not get this exception.
The Kitchen Spot, usual bin 10–20% larger than daily make; expect the pile to hold 10–20% less than the printed bin pounds Peak shutoff. A bin twice daily make is their “usually a bad idea” line, except the weekend exception above.
The Kitchen Spot, hot room 15% or more less make A machine in a 90° kitchen with ~70° water.
GoFoodservice, hot room Actual output may be 10–15% lower in hot environments Listed capacities are ideal conditions. Do not stack this on a 90/70 cell you already chose.
Atlantic, hot room Do not pick a machine whose advertised capacity exactly equals peak demand A hot, poorly ventilated room is not the DOE test.

The VenueIce sizing table banquet-hall row points here. The starting point on that row is GoFoodservice Event Hall / Banquet, 2 lb per attendee, because that chart names the room. Atlantic 1–1.5 lb/attendee, ZESCO / Manitowoc catering 1 lb/person, and Kitchen Spot 1 / 1.5 / 2 lb are alternate published bands. Say which one you used. Do not average 1 and 2 into 1.5.

Per-guest-per-hour serving ice, beverage tubs, and bagged delivery stay on the catering page. Guest-floor 5 lb per occupied room stays on the hotel page. Plated dining-room covers stay on the restaurant page.

Separate lines — do not stack the same guest

  • Pick one attendee method. GoFoodservice event-hall 2 lb, or Atlantic 1–1.5 lb, or ZESCO catering 1 lb, or one Kitchen Spot catering / extended-event row. Do not add 2 + 1.5 + 1 on one body.
  • Add the buffer that source prints, once. GoFoodservice’s quick-reference cells already include 20%. Kitchen Spot’s table says +20%. Atlantic’s event-venue reserve is 25–30% on the Atlantic line. Do not put all three on the same 400 lb.
  • GoFoodservice’s restaurant 2 lb row is a dining room. The factor matches the event-hall row. The job does not. A hall that is not also serving a separate lunch turn does not get a second 2 lb.
  • A second event the same day is a second total. A noon luncheon and a 6 p.m. wedding are two headcounts. Do not average them.
  • Iced displays and a raw bar are extra. Atlantic says to increase the 1–1.5 lb band for iced displays. GoFoodservice’s salad bar is 30 lb per cubic foot when you can measure the well. That ice is usually flake, a second system. We do not invent a lb-per-buffet-foot. See cube vs half-dice vs nugget vs flake.
  • Hotel guest buckets are a different plant. Occupied rooms × about 5 lb do not belong on this attendee line.
  • Off-site bags are the catering worksheet. If the caterer makes ice somewhere else and trucks it in, use the catering page. This page is the machine in the hall.

Production lb/24 hr is not the leftover

A 24-hour rating is not a bucket. Wedding receptions and plated dinners pull hard in a short window — cocktail through dessert — not as a few pounds every hour for 24 hours.

Atlantic’s sizing guide (Jul 15, 2026): size the machine for a realistic peak day, then size the bin around the largest service period, because lb/24 hr is not the amount of ice the system can hold. Their formula:

Bin capacity needed = ice used during the largest service window − ice produced during that window + opening safety stock

Their published restaurant example uses 240 lb in three hours on a 600 lb/day machine, divides 600 by 24 to get a theoretical 25 lb/hour, and still adds opening stock. They also say nominal bin pounds are not perfectly scoopable. For banquets, when you do not have an hourly log, their shortcut is storage closer to 50–70% of peak-day demand. A reception that takes the day’s ice in one service is the window formula. 50–70% of 400 lb is 200–280 lb. That shortcut is for a spread-out day. It is the wrong bin if the 400 lb actually leaves during dinner.

The hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. See ice bin sizing.

Worked 200-attendee Saturday wedding

Same peak-day method as the sizing page: count attendees, pick one published factor, add the reserve that source uses. Indoor plated wedding in the hall. 200 attendees. About a 3-hour beverage and dinner window in the bin section. No guest rooms, no commissary van, no second event, no raw bar.

GoFoodservice Event Hall / Banquet 2 lb per person (the row this page starts from):

  • 200 × 2 = 400 lb before their calculator buffer
  • Their quick-reference table already includes 20%: 200 × 2 × 1.20 = 480 lb. Neighboring published cells are 100 → 240 lb and 250 → 600 lb. 200 is not a printed column.
  • Their separate “go up one size” sentence is another tip on the same article. We do not multiply 480 by a second invented percent.

Alternate published bands — pick one, do not add it to 400:

  • Atlantic catering or banquet 1 lb/attendee: 200 lb. 1.5 lb: 300 lb
  • Atlantic event-venue reserve 25% on 300 lb: 375 lb. 30%: 390 lb. On the 200 lb end: 250 lb and 260 lb
  • ZESCO / Manitowoc catering 1 lb/person: 200 lb. No +20% is printed on that row
  • Kitchen Spot hotel catering 1 lb: 200 lb; +20% → 240 lb
  • Kitchen Spot general catering 1.5 lb: 300 lb; +20% → 360 lb
  • Kitchen Spot extended events 2 lb: 400 lb; +20% → 480 lb. Same arithmetic as GoFoodservice’s buffered event-hall cell, different chart label
  • Kitchen Spot restaurant 1.5 lb on these 200 people: 300 lb; +20% → 360 lb. That is the dining-room row. It is not the event-hall starting point
  • GoFoodservice restaurant 2 lb on these 200 people: 400 lb, or 480 lb with their 20% calculator. Same pounds as the event-hall row. Use it only if this is also a restaurant turn. Do not add it to the event-hall 400 lb

The 400–480 lb GoFoodservice event-hall band (and Kitchen Spot’s extended-event 400 / 480) is past every undercounter bin in this directory (largest built-in on the NEO sheet is 90 lb) and past the 90/70 columns on the 400-class heads below. That is a modular head + bin. Atlantic’s own warning: do not pick a machine whose advertised capacity exactly equals peak demand.

Bin leftover for the dinner window

Assumption for this example: the 400 lb GoFoodservice 2 lb line leaves during a 3-hour plated service. The 480 lb figure is the same line after their 20% calculator buffer, if you size the window to that cell instead.

Manitowoc IYT0450A air-cooled half-dice on the iT0450 PDF (footer 6478 01/18): 490 lb @ 70/50, 378 lb @ 90/70.

  • Make during 3 hours at 378: 378 ÷ 24 = 15.75 lb/hour × 3 h = 47.25 lb, about 47 lb
  • Shortfall on the 400 lb pull: 400 − 47 = 353 lb. Atlantic’s restaurant example sets opening safety stock equal to that window’s make. Same shape: +47 lb → minimum calculated usable storage 400 lb
  • Same shape on the 480 lb buffered pull: 480 − 47 = 433 lb shortfall; +47 lb stock → 480 lb usable
  • Sheet bin on that PDF: D-400 storage 365 lb. Nominal 365 + about 47 lb of arithmetic make = about 412 lb if the bin starts full and every pound scoops. That covers a clean 400 lb pull on paper and misses the 480 lb cell (412 vs 480). Kitchen Spot’s “10–20% less than specified” on 365 lb is 329–292 lb usable before make, or about 376–339 lb after the 47 lb. A bridged D-400 is short of 400
  • D-570 storage 543 lb on the same PDF. 543 + 47 = about 590 lb if it all scoops. That covers 400 and 480 on nominal pounds. After a 20% pile-up loss, 543 × 0.80 = 434 lb usable; +47 lb make = about 481 lb, which sits on the 480 lb cell. Atlantic’s “not perfectly scoopable” sentence is why the larger bin is the practical pair

Hoshizaki KM-520MAJ HTML (opened 2026-09-25): approximately 556 lb / “up to 556.” 90/70 production is not on that page. We do not invent hourly make.

  • B-500SF application capacity 500 lb (16.33 ft³ × 30 lb/ft³). Against a 400 lb pull, stored ice covers the window only if the bin starts full. Kitchen Spot’s 10–20% less is 450–400 lb usable. The 480 lb buffered day does not fit a 400–450 lb usable pile
  • B-700SF is 700 lb (24.77 ft³ × 30 lb/ft³). 20% less is 560 lb usable, which covers 480. The page lists top kits sold separately. A 22″ KM-520 on a 30″ or 44″ bin needs the kit on the sheet
  • If you apply Kitchen Spot’s “15% or more” to the HTML 556 because the page has no 90/70 cell: 556 × 0.85 = about 473 lb. That is arithmetic on their derate sentence, not a printed 90/70 cell. It covers 400 and sits under 480. “Or more” means the hot kitchen can be lower than 473

Ice-O-Matic CIM0430A on the CIM0430 PDF we opened (Rev 9/17): 435 lb @ 70/50, 320 lb @ 90/70.

  • 320 lb @ 90/70 does not cover a 400 lb day, and it does not cover 480
  • Make during 3 hours: 320 ÷ 24 × 3 = 40 lb
  • The PDF’s B55 bin chart line is 510 lb at 30 in. 510 + 40 = 550 lb on paper if the bin starts full. After Kitchen Spot’s 20% less: 408 + 40 = 448 lb, which covers 400 and sits under 480
  • The directory page already flags a 2025 reprint at 310 lb @ 90/70. The PDF opened for this page prints 320. Treat 90/70 as labeled if the sheet in your hands is the later one. The feature line “up to 500 lb” on that PDF matches water-cooled CIM0436W at 70/50, not this air-cooled 435 / 320 row

Scotsman C0330MA-1 on the Rewonline listing opened 2026-09-25: 400 lb @ 70/50, 288 lb AHRI @ 90/70.

  • 288 lb @ 90/70 does not cover 400 or 480
  • Make during 3 hours at 288: 288 ÷ 24 × 3 = 36 lb. The head does not refill a 400 lb dinner. Bin pounds for B330 / B530 were not on that listing — omitted

Atlantic’s no-log banquet shortcut, 50–70% of 400 lb, is 200–280 lb of storage. Use it only when the day’s ice is not all taken at dinner. It is smaller than the 3-hour window above.

A hall that is dark Monday–Friday can use Kitchen Spot’s event-center exception: a smaller head on a large bin, because the bin refills between Saturdays. Their example is a 200 lb maker on a 700 lb bin for 500 lb of weekend ice. This directory does not list a 200 lb modular cube head. We do not invent one. A hall with weekday lunches turns the bin over and does not get that exception.

Same building, 40-person breakout bar

Forty people in a side room are not a second pass over the 200.

  • GoFoodservice event-hall 2 lb: 40 × 2 = 80 lb; with their 20% calculator: 96 lb
  • Atlantic 1–1.5 lb: 40–60 lb. Event-venue 25–30% on 60 lb: 75–78 lb
  • A Manitowoc UYF-0140A is 137 / 100 lb with a 90 lb bin (NEO family sheet 6501D 6/22). 100 lb @ 90/70 covers 80 and sits just over 96. Atlantic’s exact-match warning applies to 96
  • If those 80 lb leave in 2 hours: make at 100 ÷ 24 × 2 ≈ 8 lb. Stored 90 + 8 ≈ 98 lb against an 80 lb pull if the bin starts full. The 90 lb leftover does not cover the ballroom’s 400 lb

Do not add the breakout 80 lb on top of the ballroom 400 lb and also keep a 2 lb line on the same 40 people. If the 40 are already inside the 200, they are already counted.

Form factor

Atlantic and GoFoodservice draw the same line: modular head + bin when production is high or the bin has to be chosen for the service window; undercounter when demand is low-to-moderate and the built-in bin covers the pull; dispenser when the public touches the ice. Cooling: air-cooled vs water-cooled is a mechanical choice, not a lb/attendee. See air-cooled vs water-cooled.

Job Typical form Do not use it for
Ballroom / 200-guest wedding at GoFoodservice 2 lb (400 lb, or 480 lb with their 20%) Modular cube head + bin sized to the dinner window (IYT0450 on a D-570, KM-520 on a B-700) A 90 lb undercounter leftover; a 25 lb dispenser hopper
Head whose 90/70 cell is under 400 lb (CIM0430A 320, C0330 288) Only with a bin and a second head, a cooler room, or a lower published band you actually chose Selling 435 or 400 @ 70/50 as the hot-kitchen day
40-person breakout bar, 115 V, pull inside a 90 lb bin Undercounter half-dice (UYF-0140, 100 lb @ 90/70, 90 lb bin) The 200-guest dump
Self-serve water where guests must not scoop Dispenser (HID525, 25 lb hopper, 380 lb @ 90/70 air-cooled) A banquet well. The hopper, not the 500 lb headline, is the constraint
Chilled display or raw bar Flake as its own cabinet, or a measured well Scooping drink cubes onto a seafood display
Saturday-only hall with days to refill Kitchen Spot’s event-center pattern: smaller head, larger bin A weekday luncheon calendar; a 200 lb head we do not list
Off-site caterer, guest-floor ice, church hall, cinema Other guides — catering, hotel, church, movie theater One hopper for every load in the building

Modular head + bin is the ballroom plant. Production and storage are separate SKUs. Order the bin and any top kit from the head’s compatibility list. GoFoodservice’s modular line is 250–2,500 lb/day, staff access, not a public scoop. Form-factor background: undercounter vs modular vs countertop.

Undercounter is one 115 V cabinet with a built-in bin. GoFoodservice’s undercounter band is 50–500 lb/day make and 7–250 lb built-in storage, with “typical commercial output 100–250 lb per day” for standard bar or restaurant use. The NEO bin we opened is 90 lb. That can cover the 40-person breakout. It cannot cover the wedding.

Dispenser is GoFoodservice’s public-access machine: guests do not reach into the bin. HID525 stores 25 lb. Use it for a supervised self-serve station whose pull fits the hopper plus make during that window. It is the wrong leftover for 400 lb of dinner ice.

Half-dice, crescent, and medium cube are the drink shapes on Atlantic’s table (half cube for fountain and general beverage service, crescent for restaurants, bars, and hotels). Nugget is their soft-drink and self-serve shape. Flake is the display shape. Two forms means two systems.

Current modular heads (OEM sheets)

Figures are manufacturer ratings opened 2026-09-25. Full citations live on each directory page. Street prices omitted. These heads are ballroom tools. They are the wrong machine for a guest-floor hopper and the wrong worksheet for an off-site bag-out.

Model Ice Cited make Bin Cabinet / power Banquet note
Hoshizaki KM-520MAJ Crescent HTML: approximately 556 lb / up to 556. 90/70 production not on that HTML Head only. Page lists B-250 through B-1300. B-500SF 500 lb. B-700SF 700 lb 22″ × 27.375″ × 28″; 115 V hardwire, 10.6 A, 20 A max fuse; 7,000 BTU/h 556 @ 70/50 covers a 400 lb day on the brochure number. Without a 90/70 cell, do not treat 556 as the hot kitchen. B-700 covers the 480 lb buffered window on stored ice after a 20% pile-up loss. Top kits sold separately. ENERGY STAR on the page. R-404A (1 lb 10.8 oz). 4.68 kWh and 14.7 gal per 100 lb @ 90/70.
Manitowoc IYT0450A Half-dice iT0450 PDF 01/18: 490 / 378 lb. URI HTML prints 490 and does not print 90/70 Head only. Same PDF: D-400 = 365 lb, D-570 = 543 lb. Stack height with legs at 6″: 59.50″ (D-400) or 71.50″ (D-570); stack depth 34″ URI: 30″ × 24.5″ × 21.5″. PDF drawing labels 21.50″ and 24.50″. 115/60/1, MCA 11.9 A, air-cooled max fuse 20 A. Electrical entrance — the PDF does not print a cord-and-plug 378 lb @ 90/70 covers Atlantic’s 300 lb (1.5 × 200) band and does not cover GoFoodservice’s 400 lb day. D-570 is the bin that covers the 3-hour 400 lb pull after ~47 lb of arithmetic make. ENERGY STAR 3.0 on the PDF. R410A. 5.52 kWh and 19 gal per 100 lb @ 90/70. 3,800 average / 6,000 peak BTU/h. Clearance on the sheet: 12″ top and sides, 5″ back.
Ice-O-Matic CIM0430A Half cube PDF Rev 9/17: 435 / 320 lb air-cooled. Directory flags a 2025 reprint at 310 @ 90/70 — labeled until that PDF is the one in hand Head only. PDF bin chart includes B55 at 510 lb, 30 in wide 30.25″ × 24.25″ × 21.25″; 115/60/1; min. circuit 11.0 A; fuse 15 A; 5,100 BTU/h 320 lb @ 90/70 does not cover 400. Pair it only if you chose a lower band or a second head. “Up to 500 lb” on the feature list is not this air-cooled row. R404A. 5.43 kWh and 19.8 gal potable per 100 lb @ 90/70. 6″ air clearance. Water pressure 20–80 psig.
Scotsman C0330MA-1 Medium cube Rewonline listing: 400 lb @ 70/50, 288 lb AHRI @ 90/70 Head only. B330 / B530 pounds were not on that listing 30″ × 24″ × 23″; 115/60/1, 14.3 A. Plug not printed — confirm cord vs hardwire 288 lb @ 90/70 does not cover a 400 lb Saturday. ENERGY STAR on that listing. kWh, water gallons, and refrigerant were not on the listing we opened — omitted.

Water-cooled siblings on sheets we opened, for the cooling choice only: IYT0450W is 470 / 420 lb with 140 gal/100 lb condenser water (ENERGY STAR excludes water-cooled on that PDF). CIM0430W is 460 / 380 lb with 169 gal/100 lb condenser water. Many cities restrict once-through cooling. Do not pick water-cooled to hide a hot pantry. See air-cooled vs water-cooled.

Breakout undercounter and a self-serve dispenser

Model Ice Cited make Bin / hopper Cabinet / power Banquet note
Manitowoc UYF-0140A Half-dice 137 / 100 lb (NEO 140/190 sheet, 6501D 6/22) 90 lb (90% of volume × 33 lb/ft³) 26″ × 28.50″ × 38.50″ including 6″ legs; 115 V, 5 A, 15 A max fuse, 6 ft NEMA 5-15P Breakout bar whose pull fits 90 lb. 100 lb @ 90/70 is the hot-room day. Family sheet lists R-404A. 2,150 average / 2,600 peak BTU/h. 9.2 kWh and 16.7 gal per 100 lb @ 90/70. Air in the right, air out the left; recommended clearance 5″.
Scotsman HID525 H² nugget, dispenser Product page: 500 lb @ 70/50, 380 lb @ 90/70. Summary says those cells are the air-cooled model. Water-cooled is listed as an option; its 90/70 cell is not in that summary 25 lb hopper 21.25″ × 24.38″ × 35″; 115/60/1; max fuse 15 A; min. circuit Cord. 7.5 ft cord, NEMA 5-15P Self-serve ice-and-water. 380 lb @ 90/70 is real make into a hopper that holds 25 lb. It does not cover a 400 lb dinner. R290. 4.18 kWh and 12.0 gal per 100 lb. 6,800 BTU/h.

Drain, air, filter, cleaning (service-pantry realism)

Banquet ice often sits in a back pantry next to a dishwasher and a hot pass, with one circuit and a floor drain down the hall. Read the sheet before the bid.

  • Power. KM-520MAJ is a hardwired 115 V / 20 A-class head (10.6 A, 20 A max fuse). IYT0450A is 115 V, 11.9 A minimum circuit, 20 A max fuse; the 01/18 PDF shows an electrical entrance, not a listed plug. CIM0430A is 115 V, 11.0 A minimum circuit, 15 A fuse, junction box. C0330MA-1 is 115 V, 14.3 A; confirm cord vs hardwire. UYF-0140A and HID525 are NEMA 5-15P. Two heads plus a dishwasher on one pantry circuit is an electrician question.
  • Drain. KM-520: 1/2″ FPT inlet, 3/4″ FPT outlet. IYT0450 PDF: 3/8″ FPT ice-making water inlet, 1/2″ FPT ice-making water drain, 3/4″ bin drain. CIM0430 PDF: 3/8″ FPT potable in, 3/4″ FPT water out. B-500SF / B-700SF: 3/4″ FPT drain. NEO: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain. Melt water is not optional.
  • Air. KM-520 rejects 7,000 BTU/h. IYT0450: 3,800 average / 6,000 peak. CIM0430A: 5,100. UYF-0140: 2,150 / 2,600. HID525: 6,800. Those BTUs become room cooling load on an air-cooled cabinet. Use the 90/70 column when the sheet has one. CIM0430 wants 6″ for intake and exhaust. IYT0450 PDF: 12″ top and sides, 5″ back.
  • Filter. Ice-machine filter on the ice-maker inlet, not the bar gun. The iT0450 PDF lists Arctic Pure as an accessory, sold separately. See filters and descalers.
  • Water pressure. KM-520: 10–113 psig. IYT0450 and NEO and CIM0430: 20–80 psi. Too little pressure and harvest fails.
  • Cleaning. Follow the clean/sanitize interval on the machine sheet. This is not a service recipe and not health-code legal advice. See how to clean.
  • Do not use a household countertop nugget machine as if it were NSF commercial equipment unless the listing says it is.

What this page is not

  • Not a catering-company page. Commissary production, the morning bag-out, and bagged delivery stay on ice machine for catering. GoFoodservice’s 1.5 lb catering-service row can be used there. This page is the machine in the hall.
  • Not a hotel guest-floor page. 5 lb per occupied room and corridor dispensers stay on ice machine for a hotel. A hotel ballroom still sizes the event here, by attendees.
  • Not restaurant covers alone. Atlantic and Kitchen Spot 1.5 lb per guest, and GoFoodservice’s restaurant 2 lb row, stay on the restaurant guide unless you are actually counting a dining-room turn.
  • Not church fellowship math. KaTom / church bin patterns and a hall that sits all week stay on the church guide. Kitchen Spot’s event-center exception is cited here only for a hall that truly runs one or two days a week.
  • Not a cinema concession. Fountain ounces and show-block timing stay on the movie theater guide.
  • Not a country-club campus. A club with a grill, a lounge, and a ballroom sums those published lines on ice machine for a country club. This page is the ballroom headcount alone.
  • Not a stadium. A fixed attendee count stays here. Concession customers, VIP suite guests, and a training room are separate lines on ice machine for a stadium.
  • Not a VenueIce average. Published rows we opened are GoFoodservice event hall 2 lb/attendee (calculator cells already +20%), Atlantic banquet 1–1.5 lb/attendee (event-venue reserve 25–30%), ZESCO / Manitowoc catering 1 lb/person, and Kitchen Spot 1 / 1.5 / 2 lb with +20%. We do not average them.
  • Not a price list. Street prices omitted.
  • Not a review. No scores, no invented “we poured N weddings with this head.”

Sources

  1. GoFoodservice, Commercial Ice Machine Guide — Event Hall/Banquet: 2 lbs per person; Catering service: 1.5 lbs per person; restaurant 2 lbs per person; quick-reference Event/Banquet (2 lbs/person) cells 240 / 600 / 1,200 / 2,400 lb at 100 / 250 / 500 / 1,000 customers, “all figures include a 20% buffer”; salad bar 30 lbs per cubic foot; modular 250–2,500 lb/day; undercounter 50–500 lb/day, typical 100–250 lb/day; dispensers for public access; actual output may be 10–15% lower in hot rooms. Live header Last updated: Sep 20, 2026 (retrieved 2026-09-25).
  2. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — catering or banquet 1–1.5 lb per attendee, increase for outdoor events, long service, iced displays, and beverage-heavy menus; event-venue reserve 25–30%; banquet storage shortcut 50–70% of peak-day demand when hourly records are unavailable; bin formula and the 240 lb / 3-hour example; do not match advertised capacity exactly to peak demand; two ice forms → two systems. Dated Jul 15, 2026 (retrieved 2026-09-25).
  3. The Kitchen Spot, Ice Machines: Sizing for Application — hotel catering 1 lb, general catering 1.5 lb, extended events 2 lb; table +20%; bin 10–20% larger than daily make; expect 10–20% less than specified bin pounds; event center / one-or-two-days-a-week exception (200 lb maker, 700 lb bin, 500 lb weekend); 90° kitchen can cut make by 15% or more (retrieved 2026-09-25).
  4. ZESCO, Correctly Sizing Your Next Restaurant Ice Machine — dealer reprint “adapted from Manitowoc Ice guidelines”; Catering 1 lb (0.45 kg) per person. Dated September 10, 2025 (retrieved 2026-09-25). The Manitowoc quick-reference PDF was not re-opened on this pass.
  5. Hoshizaki, KM-520MAJ product page — approximately 556 lb, 22″ × 27.375″ × 28″, 115 V hardwire, 10.6 A, 20 A max fuse, 7,000 BTU/h, 4.68 kWh and 14.7 gal per 100 lb @ 90/70, R-404A, bins B-250–B-1300. 90/70 production not on the HTML (retrieved 2026-09-25).
  6. Hoshizaki, B-500SF and B-700SF — 500 lb (16.33 ft³ × 30 lb/ft³) and 700 lb (24.77 ft³ × 30 lb/ft³); 30″ and 44″ wide; top kits sold separately (retrieved 2026-09-25).
  7. Manitowoc, iT0450 spec PDF (footer 6478 01/18) — IYT0450A 490 / 378 lb, 5.52 kWh and 19 gal per 100 lb, MCA 11.9 A, 20 A max fuse, R410A, D-400 365 lb, D-570 543 lb. URI listing prints 490 lb and 30″ × 24.5″ × 21.5″ and does not print 90/70 (retrieved 2026-09-25).
  8. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb, 30.25″ × 24.25″ × 21.25″, 11.0 A / 15 A, 5,100 BTU/h, B55 510 lb; CIM0430W condenser water 169 gal/100 lb. Rev 9/17 (retrieved 2026-09-25).
  9. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70, 30″ × 24″ × 23″, 115 V, 14.3 A (retrieved 2026-09-25).
  10. Manitowoc, NEO 140/190 family sheet — UYF-0140A 137 / 100 lb, 90 lb bin, 26″ × 28.50″ × 38.50″ on 6″ legs, 115 V, 5 A, 6 ft 5-15P (6501D 6/22; retrieved 2026-09-25).
  11. Scotsman, HID525 product page — 500 / 380 lb air-cooled, 25 lb storage, 21.25″ × 24.38″ × 35″, 115 V, 15 A, 7.5 ft 5-15P, 6,800 BTU/h, R290 (retrieved 2026-09-25).
  12. Existing VenueIce pages: how to size, ice bin sizing, cube vs half-dice vs nugget vs flake, undercounter vs modular vs countertop, air-cooled vs water-cooled, filters and descalers, how to clean, catering, hotel, restaurant, church.

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On KM-520, the HTML does not print 90/70 production. On CIM0430A, the PDF opened here prints 320 lb @ 90/70; a later reprint flagged on the directory page prints 310.