VenueIce

Size the machine by the business, then compare brands.

Ice machine for a coffee shop / espresso bar

Updated 2026-09-19. Independent guide — not a dealer quote.

A specialty coffee shop or espresso bar is cup-fill ice for iced lattes, cold brew, iced tea, and refreshers, plus, sometimes, a pastry oven and, sometimes, a blender. The ice goes into a glass the guest holds for twenty minutes, not into a Vita-Mix jar and not onto a salad well. Putting Saturday’s iced-latte count on a 27 lb cubelet leftover, or copying Kitchen Spot’s coffee/smoothie 2.5 lb per person onto every espresso ticket, is how the bar buys bagged ice at 8:15 — or how a 400 lb modular head sits unused next to a two-group machine.

This is not the undercounter cafe shortlist. That page is a current-cabinet pick for a hole and a 115 V circuit after you already have a Saturday number. It is not the smoothie blender page. Kitchen Spot’s 2.5 lb coffee/smoothie row is blender-body ice. It is not the bakery mixer-flake page and not the office lb-per-employee pantry.

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

  • Neighborhood espresso bars sizing iced lattes, americanos, and a few cold-brew pours from a published lb-per-iced-drink or ounce-per-cup row, then sizing the leftover for the morning window.
  • Busier specialty cafés that add cold-brew kegs, refreshers, and an afternoon iced-latte peak on top of the morning line — production and storage as separate numbers.
  • Coffee shops that also bake or blend. Mixer flake stays on the bakery worksheet. Blender dumps stay on the smoothie worksheet. Those are second lines, usually a second ice form.

It is not a cafe undercounter product pick. Use that page after this one when you already know the Saturday pounds and need a 15–26″ cabinet. It is not an office break-room page. Headcount × 1.5 lb is a pantry factor, not an espresso ticket. It is not a restaurant cover-count page. Plated water and an iced drink are a different load.

Published coffee-shop / espresso-bar factors

Foodservice charts we opened do publish a café / coffee-shop iced-beverage row. They do not publish a “pounds of ice per espresso shot” or “pounds per pastry ticket.” Closest published rows are Atlantic’s café 0.35–0.6 lb per iced beverage, Light Soda’s 1–1.5 lb per customer when almost every ticket is iced, Kitchen Spot / GoFoodservice / Memphis ounce-per-cup when you know cup size, and Kitchen Spot’s coffee/smoothie 2.5 lb per person only if the counter is blender-heavy. Those are dealer/application rules of thumb, not a manufacturer warranty and not a lab measurement. We do not invent a house lb-per-latte in the middle.

Atlantic’s own FAQ on that sizing guide: calculate the number of iced drinks on the busiest day and multiply by the average weight of ice in each drink. “Many cafés will measure roughly 0.35–0.6 lb per iced beverage, but cup size, cube type, and fill policy matter.” IceMachinesPlus’s coffee-shop page (Aug 17, 2026) uses the same method: peak drinks × ice per drink + batch-use ice + an operating reserve. Freezer Supply (Aug 31, 2026) adds one sentence we already treat as planning, not a new factor: a coffee shop’s ice load follows its cold-drink mix, not its total transaction count.

Published line Factor What the source is talking about
Atlantic Store Equipment, café / coffee shop 0.35–0.6 lb per iced beverage Count cold brew, iced tea, refreshers, smoothies, and employee drinks. Primary espresso-bar row when you have an iced-drink count. Do not use it as a pastry or espresso-shot multiplier. Dated Jul 15, 2026.
Atlantic Store Equipment, café cup test Weigh the fill; their worked high-volume café uses 0.45 lb average; a 20 oz example on the same page uses 0.55 lb “Do a short physical test instead of guessing.” 350 drinks × 0.45 = 157.5 lb, +15 lb prep/staff, +20% → 207 lb; they shop 220–250 lb/day. 300 × 0.55 = 165 lb beverage ice before reserve.
Atlantic Store Equipment, café FAQ Same 0.35–0.6 lb band “How much ice does a café need?” Add prep, staff, and secondary uses before the reserve.
Light Soda On Tap, coffee shops / cafés 1–1.5 lb per customer Iced-drink-focused concepts. Limited ice menus sit on the low end; “blended and iced specialty drinks heavily” sit on the high end. Dated June 4, 2026. A per-customer row — do not stack it on Atlantic’s per-drink row for the same ticket.
The Kitchen Spot, coffee / smoothie bar 2.5 lbs per person Same application table already cited on the smoothie page. Table marked +20%. A per-person / blender-ticket line, not an iced-latte ounce fill. Use it only if the counter is actually blending.
The Kitchen Spot, convenience store / QSR / drive-through beverage 5 oz ice / 10 oz drink; 6 / 12; 8 / 16; 10 / 20; 12 / 24; 16 / 32 Same ounce table already cited on the c-store and deli pages. Converted: 0.31 / 0.375 / 0.50 / 0.625 / 0.75 / 1.00 lb per drink. Table marked +20%. Use it when you know cup size and have weighed whether the latte glass actually takes that much.
GoFoodservice, restaurant “quick service cups” 5 oz / 7–12 oz cup; 8 oz / 12–16; 12 oz / 16–24 Converted: 0.31 / 0.50 / 0.75 lb per cup. Cold plates 45% more — only if a fountain well uses a cold plate. Most espresso bars do not.
Memphis Ice / Ice-O-Matic 2012 chart, quick service Memphis QSR 5 oz / 7–10 oz; 8 / 12–16; 12 / 18–24. C-store beverage 6 / 12; 10 / 20; 16 / 32 Converted QSR: 0.31–0.50 / 0.50 / 0.75 lb. C-store: 0.375 / 0.625 / 1.00 lb. Cold plate 50% more on the c-store line.
IceMachinesPlus, coffee-shop demand Peak drinks × ice per drink + batch-use ice + operating reserve Coffee-shop undercounter page dated August 17, 2026. No new lb/drink cell. They tell you to weigh the cup and to include batch cold brew, blended drinks, and sampling.
Freezer Supply, coffee-shop menu No lb/drink cell Ice load follows the cold-drink mix, not total tickets. Count cup sizes and recipe ice; include batch chilling, staff water, and waste. Dated August 31, 2026.
Atlantic Store Equipment, ice-type table Half cube for fountain drinks / iced coffee; nugget for cafés / soft drinks / healthcare Shape assignment on the same Jul 15, 2026 article. Not a lb factor.
IceMachinesPlus, coffee-shop ice style Cube / crescent for slower dilution (cold brew, iced americano); nugget for texture / refreshers / blended drinks Application split, not a lb/drink. Their model table names SKUs not in this directory (UN0815AX-1, UCG060A, KM-81BAJ, UNP0200A, UDP0140A) — we cite the method, not those cabinets.
HVACDirect, undercounter Undercounter “ideal for offices, cafes, and smaller establishments with constrained space” Form-factor sentence, not a café lb/drink. Their business table has no coffee-shop row.
GoFoodservice, listed-capacity derate Actual output may be 10–15% lower in hot rooms Modular / undercounter “up to” numbers are ideal-condition ratings.
The Kitchen Spot, hot room 15% or more less make Copy says a machine in a 90° kitchen or bakery with ~70° water. An espresso-bar hole next to steam wands and a pastry oven is that room.

The VenueIce sizing table café / coffee-shop row now points here. Use Atlantic’s 0.35–0.6 lb per iced beverage (or their weighed 0.45 / 0.55 examples) when you have an iced-drink count. Use Kitchen Spot / GoFoodservice / Memphis oz-per-cup after you weigh the glass. Use Light Soda’s 1–1.5 lb per customer only when almost every ticket is iced and you do not have a drink count — do not add it on top of 0.5 lb/drink. Use Kitchen Spot’s 2.5 lb/person only on the smoothie blender line. Size the leftover for the morning window (ice bin sizing). Do not average 0.5 and 2.5 into a house “1.5 lb per latte.” The undercounter cafe shortlist stays the product-pick page.

Separate lines — do not stack the same ticket

Iced drinks, batch cold brew, a blender, pastry-mixer flake, and office-style employee ice are not one stacked factor.

  • Count iced drinks when you have POS. Atlantic: where beverage counts exist, a cup-by-cup calculation is more precise than a per-customer estimate. Weigh a fill of each size you actually sell. IceMachinesPlus says the same: peak drinks, measured ice per cup, batch-use ice, then a reserve.
  • A pastry ticket is not an iced drink. Atlantic’s 0.35–0.6 lb row is the cold cup. A croissant does not get that multiplier. Mixer flake, if you bake, stays on the bakery Coast 10–20% of flour weight line.
  • A drip-coffee ticket is not an iced drink. Freezer Supply: the ice load follows the cold-drink mix. A 200-ticket Saturday that sells 70 iced drinks has an ice load of 70 drinks, not 200 × 1.0.
  • Light Soda’s 1–1.5 lb/customer is a concept row. Use it when you lack a drink count and the menu is ice-heavy. Do not add 1.25 lb on top of a weighed 0.45 lb fill for the same person.
  • Kitchen Spot 2.5 lb/person is blender ice. A frappe / smoothie add-on is the smoothie worksheet. Do not copy 2.5 onto an iced latte.
  • Batch cold brew is measured. IceMachinesPlus and Freezer Supply both tell you to include batch chilling. Weigh the ice that actually goes into the keg or fountain, or leave the line at zero. We do not invent 8 lb per keg.
  • Employee drinks are a cup line, not a headcount line. Atlantic’s café worksheet adds staff beverages on the drink row. The office 1.5 lb/employee pantry factor is a different building.
  • Two ice forms → two systems. Atlantic: flake at a display or mixer, cube or nugget in the glass. Kitchen Spot’s “multiple units” paragraph is the same idea. A bakery-café is that split.

Cube, half-dice, crescent, nugget, and flake shape math lives on cube vs half-dice vs nugget vs flake. A Scotsman CU50 gourmet leftover is a cocktail cube, not an iced-latte plant.

Production lb/24 hr is not the leftover

A 24-hour rating is not a bucket. Espresso-bar ice is taken in a short window — the morning iced-latte line, then maybe a 2 p.m. cold-brew rush — not as 4 lb every hour for 24 hours.

Atlantic’s sizing guide (Jul 15, 2026) puts it in one sentence: 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.

IceMachinesPlus’s coffee-shop page says the same split: the bin only stores finished ice; it does not increase production. Extra storage can support a short rush after recovery time, but it cannot rescue an undersized unit.

See ice bin sizing for the modular-head version of Atlantic’s rush formula (use during the window − theoretical make during the window + opening stock). That hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. Hoshizaki’s current KM-161 and C-80 HTML pages do not print a 90/70 production cell, so we do not invent lb/hour of make on those cabinets.

Worked small espresso bar (iced-drink count)

Same peak-day method as the sizing page: count the load, pick a published factor, add the reserve the source uses. Counter service only — no blender, no mixer flake, no dining-room covers.

Peak Saturday 80 iced drinks (iced lattes, a few cold-brew pours, staff cups). Weigh the glasses; we did not invent your fill.

  • Atlantic café 0.35 lb: 80 × 0.35 = 28 lb
  • Atlantic café midpoint 0.5 lb: 40 lb
  • Atlantic café 0.6 lb: 48 lb
  • Atlantic’s worked café cup-test 0.45 lb: 36 lb
  • Atlantic’s 20 oz example 0.55 lb: 44 lb
  • Kitchen Spot 8 oz ice / 16 oz drink: 80 × 8 oz = 640 oz ÷ 16 = 40 lb; +20% → 48 lb
  • Kitchen Spot 10 oz ice / 20 oz drink: 80 × 10 oz = 800 oz ÷ 16 = 50 lb; +20% → 60 lb
  • GoFoodservice 8 oz / 12–16 oz cup: 40 lb
  • Atlantic seasonal reserve 15–25% on the 0.5 lb midpoint: 46–50 lb
  • Light Soda 1.0 lb/customer if those 80 tickets are all iced and you have no drink-size data: 80 lb
  • Light Soda 1.5 lb/customer: 120 lb — high end of their iced-concept row; do not add it on top of 0.5
  • Kitchen Spot coffee/smoothie 2.5 lb/person: 80 × 2.5 = 200 lb; +20% → 240 lb — blender worksheet, not this bar

The 28–60 lb Atlantic / ounce band is compact-to-large undercounter territory if the bin covers the morning pull. A Hoshizaki KM-81BAK is 98 / 76 lb with a 38 lb bin. A Hoshizaki KM-161BAK is 156 lb on the current product page with a 78 lb bin. A Manitowoc UYF-0140A is 137 / 100 lb with a 90 lb bin. A Hoshizaki C-80BAK is 92 lb “approximately” with a 27 lb bin. Hoshizaki’s own copy on the KM-81 page is “small bars, hotel lobbies, and office break rooms.” It can cover this 80-drink Saturday if the leftover is actually full at 7:30. A Hoshizaki AM-50BAK (54 lb, 27 lb bin) and a Scotsman CU50 (65 / 49 lb, 26 lb gourmet bin) are the cafe shortlist discards for a busy iced program — office/hotel and cocktail cube, not this line.

The bin, not the “up to 98 lb” headline, is the morning constraint. If even two-thirds of that 80-drink Saturday is scooped between 7:30 and 10:00:

  • Morning pull: about 53 drinks. On the Atlantic 0.5 lb midpoint: ~27 lb in 2.5 hours. On the Kitchen Spot 10 oz / 20 oz line: 53 × 10 oz = 530 oz ÷ 16 = ~33 lb
  • KM-81BAK stored ice: 38 lb. Make during the window at the sheet’s 76 lb @ 90/70 is 76 ÷ 24 ≈ 3.2 lb/hour × 2.5 h ≈ 8 lb. On paper: ~46 lb against a 27–33 lb pull if the bin starts full.
  • C-80BAK stored ice: 27 lb. The current HTML page does not print a 90/70 production cell, so we do not invent hourly make. On stored ice alone the 27 lb leftover is already at a 27 lb Atlantic-midpoint pull and under the 33 lb ounce-line pull.
  • KM-161BAK stored ice: 78 lb. Covers this window on leftover alone if it starts full. 90/70 production is not on that HTML — omitted.

Do not copy Light Soda’s 1.5 lb/customer onto 80 pastry-plus-drip tickets (120 lb) when POS already shows 80 iced drinks. Do not copy Kitchen Spot’s 2.5 lb smoothie line onto those 80 lattes (200 lb). That is a different plant.

Atlantic’s kitchen / batch line stays measured. If the bar ices one cold-brew keg and you have not weighed a fill, we do not invent 8 lb. Weigh it or leave the batch row at zero.

Worked busier café (cold brew + iced lattes, peak window)

Same method, larger door. Peak Saturday 300 iced drinks — iced lattes, cold brew, refreshers. Still no blender dump and no mixer flake.

  • Atlantic café 0.35 lb: 300 × 0.35 = 105 lb
  • Atlantic’s worked café cup-test 0.45 lb: 135 lb
  • Atlantic midpoint 0.5 lb: 150 lb
  • Atlantic’s 20 oz example 0.55 lb: 165 lb — same page’s “300 drinks × 0.55 lb = 165 lb of beverage ice”
  • Atlantic café 0.6 lb: 180 lb
  • Kitchen Spot 8 oz ice / 16 oz drink: 300 × 8 oz = 2,400 oz ÷ 16 = 150 lb; +20% → 180 lb
  • Kitchen Spot 10 oz ice / 20 oz drink: 300 × 10 oz = 3,000 oz ÷ 16 = 187.5 lb; +20% → 225 lb
  • GoFoodservice 8 oz / 12–16 oz: 150 lb; 12 oz / 16–24 oz: 225 lb
  • Atlantic high-volume café example (350 drinks × 0.45 + 15 staff + 20%): 207 lb, shop 220–250 lb/day. Scaled 300/350 on that published 207 lb target ≈ 177 lb — their method, stretched; prefer a cup test
  • Atlantic seasonal 20% on the 0.45 cup-test 135 lb: 162 lb; on the 0.55 / 165 lb beverage line: 198 lb
  • Light Soda 1.0 lb/customer if 300 tickets are all iced: 300 lb
  • Light Soda 1.5 lb: 450 lb — blended/iced-heavy end of their café row; do not stack it on 0.45
  • Kitchen Spot 2.5 lb/person: 300 × 2.5 = 750 lb — smoothie Saturday, not this café

The 135–198 lb Atlantic cup-test band after reserve still sits on a large undercounter 24-hour column if the leftover covers the morning pull. A Manitowoc UYF-0190A is 193 / 140 lb in a 90 lb cabinet. A Ice-O-Matic ICEU150HA is 185 / 130 lb with a 70 lb bin. Atlantic’s own 207–250 lb shop range for the 350-drink café is past every undercounter 90/70 column in this directory (largest is UYF-0190A at 140 lb). That is the sentence Atlantic already printed: an undercounter “may work if its storage, ventilation, drain arrangement, and real operating output fit the service pattern.” Compare the 90/70 cell, not the brochure “up to.”

The bin is still the morning constraint. If half of that 300-drink Saturday lands between 7:00 and 10:00:

  • Morning pull: 150 drinks. Atlantic 0.45 cup test: 67.5 lb in 3 hours. Kitchen Spot 10 oz / 20 oz: 150 × 10 oz = 1,500 oz ÷ 16 = 93.75 lb
  • KM-161BAK stored ice: 78 lb. The current HTML page does not print a 90/70 production cell, so we do not invent hourly make. On stored ice alone the 78 lb bin covers a 67.5 lb cup-test pull if it starts full, and sits under a 93.75 lb ounce-line pull.
  • UYF-0140A stored ice: 90 lb. Make during the window at the sheet’s 100 lb @ 90/70 is 100 ÷ 24 ≈ 4.2 lb/hour × 3 h ≈ 12.5 lb. On paper: ~102 lb against a 67.5–94 lb pull.
  • ICEU150HA stored ice: 70 lb. Make at 130 lb @ 90/70 is 130 ÷ 24 ≈ 5.4 lb/hour × 3 h ≈ 16 lb. On paper: ~86 lb — covers the 67.5 lb cup-test pull, under the 94 lb ounce-line pull unless the bin starts more than full (it cannot).
  • KM-81BAK stored ice: 38 lb. A 67–94 lb morning pull is already past the leftover.

Atlantic’s 220–250 lb shop band, and Light Soda’s 300–450 lb per-customer band, are modular conversations (or two cabinets). Weigh the cups before you shop the high end of Light Soda’s café range. Do not copy restaurant 1.5 lb/guest onto 300 pastry tickets.

If this café also runs a blender, add the smoothie ounce or 2.5 lb line as its own worksheet — usually a nugget / cubelet plant, not a fudge on the latte row. If it also mixes dough, add the bakery flour-weight flake line as a second ice form.

Espresso-bar / pastry-corner heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives next to a two-group espresso machine, a steam wand, a pastry oven, or an unconditioned front window is not in that room.

  • Kitchen Spot: if the machine is in a 90° kitchen or bakery with ~70° water, “you can expect less ice production by as much as 15% or more.” Ice-O-Matic, Scotsman, and Manitowoc “all publish output for various models at different ambient temperatures.”
  • Atlantic: a hot, poorly ventilated room is not the DOE test. Do not pick a machine whose advertised capacity exactly equals peak demand with no margin.
  • GoFoodservice: listed capacities are under ideal conditions; “actual output may be 10–15% lower in hot environments.”
  • IceMachinesPlus: published production falls as room and incoming-water temperatures rise. “An ice machine near espresso equipment may operate much closer to the hotter rating.”
  • Freezer Supply: a nominal undercounter fit is not enough if the machine cannot reject heat. Their neighborhood-café anecdote moves production to a ventilated back room and keeps a small service bin at the bar.

Cited 70/50 → 90/70 drops on sheets we opened (air-cooled unless noted):

Model 70/50 90/70 Drop
Manitowoc UYF-0140A 137 lb 100 lb 27%
Manitowoc UYF-0190A 193 lb 140 lb 27%
Ice-O-Matic ICEU150HA 185 lb 130 lb 30%
Manitowoc RNP0320A 308 lb 236 lb 23%
Ice-O-Matic GEM0450A 464 lb 354 lb 24%
Scotsman HID525 500 lb 380 lb (current product page) 24%
Ice-O-Matic CIM0430A 435 lb 320 lb on the Webstaurant CIM0430 PDF we opened. A 2025 depot reprint is already flagged on that directory page as 310 lb — treat 90/70 as labeled / uncertain until you open the current Ice-O-Matic PDF 26% on the 320 lb cell
Scotsman C0330MA-1 400 lb 288 lb AHRI (Rewonline listing) 28%
Hoshizaki KM-81BAK 98 lb (“up to” on the product page) 76 lb on the KM-81/116 BAK sheet already cited on that directory page 22%
Hoshizaki KM-161BAK 156 lb Not on the HTML product page — omitted —
Hoshizaki KM-520MAJ ~556 lb Not on the HTML product page — omitted —
Hoshizaki C-80BAK 92 lb Not on the HTML product page — omitted —
Manitowoc IYT0450A 490 lb on the URI listing we opened Directory page already cites 378 lb AHRI @ 90/70; no 90/70 cell on that URI HTML —

Compare the 90/70 column to the July iced-latte target when the sheet has one. A 193 lb “up to” undercounter that makes 140 lb next to a steam wand is a 140 lb machine that morning.

Air-cooled cabinets also dump heat into that hole. KM-520MAJ heat rejection is 7,000 BTU/h on the current product page. KM-161BAK is 2,800 BTU/h. KM-81BAK is 1,800 BTU/h. C-80BAK is 1,400 BTU/h. NEO U-140 / U-190 family sheet: 2,150 average / 2,600 peak. CIM0430A sheet: 5,100 BTU/h. Those BTUs become room cooling load on an air-cooled cabinet next to an espresso machine. See air-cooled vs water-cooled.

Form factor: iced-latte cube vs chewable refresher vs optional blender / bakery

Atlantic, HVACDirect, Light Soda, IceMachinesPlus, and Kitchen Spot draw the same line: undercounter when demand is low-to-moderate and the built-in bin covers the pull; modular head + bin when production is high or storage has to be chosen separately; two systems when ice forms differ.

Job Typical form Do not use it for
Small espresso bar, 80-drink Atlantic / ounce band, 115 V hole Compact cube / cubelet undercounter (KM-81, C-80) 300-drink Kitchen Spot 10 oz line if the leftover is 38 lb; a bakery mixer
Iced-latte well that needs a 78–90 lb built-in bin Large undercounter (KM-161, UYF-0140/0190, ICEU150) Atlantic’s 220–250 lb 350-drink café shop band at 90/70; overnight bag-out
Chewable refresher / soda ice in a 15″ gap Cubelet undercounter (C-80) Hard-cube cold brew that should sit 20 minutes; a 10 lb bag
Self-serve ice-and-water at the water station Ice-and-water dispenser (small hopper) — HID525 is the directory example Scooping 90 lb into latte glasses from a 25 lb hopper
200–250 lb Atlantic café shop band, or Light Soda 300 lb per-customer Saturday Modular cube or nugget head + bin sized to the morning window A 38 lb KM-81 leftover; a gourmet CU50
Hard cube for cold brew / iced americano (slower melt) Crescent / half-dice undercounter or modular cube head Cocktail gourmet / sphere ice
Blender / frappe add-on Out of this page’s sizing — smoothie bar (nugget / cubelet) Kitchen Spot 2.5 lb/person on an iced latte
Bakery mixer flake Out of this page — bakery Coast 10–20% of flour on a latte ticket
Office pantry Out of this page — office 1.5 lb × employees on a café floor
Product shortlist after you have the Saturday number Best undercounter for a cafe Treating that page as a sizing worksheet

Undercounter cube is one 115 V cabinet with a built-in bin. HVACDirect calls undercounter machines “ideal for offices, cafes, and smaller establishments with constrained space.” Atlantic’s undercounter paragraph names cafés, small bars, server stations, and offices. IceMachinesPlus’s coffee-shop page is written around an undercounter in a measured counter opening. Light Soda’s published bands put under 300 lb/day in compact undercounter / countertop territory and 300–600 lb/day in “mid-range undercounter or small modular.” GoFoodservice’s undercounter band is 50–500 lb/day make with 7–250 lb built-in storage; their “typical commercial output” sentence for standard bar/restaurant use is 100–250 lb per day. This directory’s largest undercounter bin is 90 lb. Once the morning pull needs more stored ice than that, you have left undercounter class even if a brochure still says “under 300 lb/day.” Form-factor background: undercounter vs modular vs countertop. Cabinet-by-cabinet cafe shortlist: best undercounter for a cafe.

Modular cube or nugget head + bin is how you get Atlantic’s 220–250 lb high-volume café shop range, or Light Soda’s 300 lb iced-concept Saturday, with leftover sized to the morning window. Production and storage are separate SKUs. Order the bin (and any top kit) from the head’s compatibility list. GoFoodservice’s modular line starts at 250 lb/day. The smallest modular cube heads in this directory are the 400–550 lb class. That is a back-room plant, often hardwired, not a 15″ plug-in under the bar. Freezer Supply’s cold-brew anecdote is this split: production in a ventilated back room, a small service bin at the bar.

Half-dice / crescent for iced coffee; nugget / cubelet for chewable refreshers. Atlantic’s ice-type table assigns half cube to fountain drinks and iced coffee, and nugget to cafés / soft drinks. IceMachinesPlus: dense cube or crescent generally melts more slowly (cold brew, iced americano); nugget packs a cup and suits refreshers and blended drinks. Gourmet and sphere are the wrong plant; that math lives on best ice for a cocktail bar. See cube vs half-dice vs nugget vs flake.

Flake (Hoshizaki F-330BAK) is a salad-bar / seafood cabinet on Hoshizaki’s own page. A bakery-café that needs mixer flake uses that cabinet on the bakery worksheet — not as drink ice.

IceMachinesPlus names several coffee-shop undercounters (Scotsman UN0815AX-1, Ice-O-Matic UCG060A, Hoshizaki KM-81BAJ, Manitowoc UNP0200A, Manitowoc UDP0140A). Those SKUs are not current directory cabinets (KM-81BAJ is the discontinued J-series sibling of KM-81BAK). We do not add them as shopping rows.

Current cube / cubelet cabinets — espresso-bar drinks (OEM sheets)

Figures are manufacturer ratings. Full citations live on each directory page. Street prices omitted. These cabinets are espresso-alcove and neighborhood-café tools unless you also have a dump bin or a second plant for a blender or mixer. They are the wrong ice form for bakery dough flake.

Model Ice Cited make Bin Cabinet / power Coffee-shop note
Hoshizaki C-80BAK Mini cubelet 92 lb “approximately.” 90/70 not on that HTML page 27 lb 14.875″ × 22.625″ × 33.5″; 115/60/1, 2.8 A, 15 A max fuse, 6 ft NEMA 5-15P Chewable refresher ice in a 15″, front-in / front-out, outdoor-rated cabinet. 27 lb leftover is the 80-drink morning constraint. 1,400 BTU/h into the bar.
Hoshizaki KM-81BAK Crescent 98 / 76 lb (product page “up to 98”; 90/70 on the KM-81/116 BAK sheet) 38 lb (AHRI 820; 1.3 ft³ × 30 lb/ft³) 17.75″ × 24″ × 39″; 115/60/1, 2.4 A, 15 A max fuse, 6.5 ft 5-15P Hoshizaki copy: small bars / hotel lobbies / office break rooms. 39″ H will not fit a 36″ counter. 1,800 BTU/h. Covers the 80-drink Saturday leftover if it starts full; not a 300-drink morning.
Hoshizaki KM-161BAK Crescent 156 lb on the current product page. 90/70 not on that HTML page 78 lb (2.6 ft³, AHRI 820 method) 23.75″ × 28″ × 39″; 115/60/1, 3.5 A, 15 A max fuse, 6.5 ft 5-15P Bin that can cover a neighborhood 16 oz morning if it starts full. Still not Atlantic’s 220–250 lb shop band at 90/70. 2,800 BTU/h.
Manitowoc UYF-0140A Half-dice 137 / 100 lb (NEO 140/190 family sheet, 6/22) 90 lb 26″ × 28.50″ × 38.50″ (height includes 6″ legs on that sheet); 115 V, 5 A, 15 A max fuse, 6 ft 5-15P Biggest undercounter bin in this directory. Half-dice packs an iced-latte cup (Atlantic’s iced-coffee shape). Family sheet lists R-404A — confirm the data plate.
Manitowoc UYF-0190A Half-dice 193 / 140 lb (same NEO sheet) 90 lb Same 26″ cabinet family; 115 V, 6 A, 15 A max fuse, 6 ft 5-15P More make, same 90 lb bin — overnight refill is faster; 8:00 scoop capacity does not grow. Closest undercounter 90/70 to Atlantic’s 207 lb 350-drink example, and still under it.
Ice-O-Matic ICEU150HA Half cube 185 / 130 lb on the circulated ICEU150 sheet 70 lb 24.54″ × 26.27″ × 39″; 115 V. 9.7 A on one distributor sheet — confirm the current OEM PDF Directory page already says verify the model has not been superseded. ENERGY STAR on the cited sheet.
Scotsman HID525 H² nugget (dispenser) 500 / 380 lb on the current Scotsman product page. Older 02/21 PDFs listed 365 lb air-cooled @ 90/70 — we used the current page 25 lb hopper, not a dump bin 21.25″ × 24.38″ × 35″; 115/60/1; cord, 15 A max fuse on spec PDFs Self-serve ice-and-water. It has to keep making ice. Confirm HID525A vs newer HID525AX / R290 SKU. Not a latte dump bin.
Manitowoc RNP0320A Nugget 308 / 236 lb (RNP0320 sheet) Head only 22″ wide head; 115 V, 7.5 A min. circuit, 15 A max fuse. Depth/height not cleanly extracted — read the drawing Chewable refresher / blender ice. 236 lb @ 90/70 covers Atlantic’s 207–250 lb café shop band. Do not treat it as a gourmet cube.
Ice-O-Matic GEM0450A Pearl (nugget) 464 / 354 lb air-cooled on the circulated GEM0450 PDF. Water-cooled GEM0450W lists 508 / 429 lb Head only 21″ × 24″ × 27″ on that PDF. 115/60/1; 20 A max fuse. One reprint’s amp column reads 12.0 A; a GEM-series manual lists GEM0450A MCA 15.75 A. Treat amps as labeled / uncertain. 5,600 BTU/h Soft Pearl. 354 lb @ 90/70 covers Light Soda’s 300 lb iced-concept Saturday. Head only; B42 is the 22″ / 351 lb bin on that PDF.
Hoshizaki KM-520MAJ Crescent ~556 lb (“approximately” / “up to 556” on the current product page). 90/70 not extracted from that HTML Head only 22″ × 27.375″ × 28″; 115 V hardwire, 10.6 A, 20 A max fuse; 7,000 BTU/h Hard crescent for a busy iced-coffee well. Compatible bins on the page include B-250 through B-1300. ENERGY STAR stated on the page.
Ice-O-Matic CIM0430A Half cube 435 / 320 lb on the Webstaurant CIM0430/0435/0436 PDF we opened. A 2025 reprint is already flagged on the directory page as 310 lb @ 90/70 Head only 30.25″ × 24.25″ × 21.25″; 115/60/1; min. circuit 11.0 A, 15 A fuse; 5,100 BTU/h on that PDF Half-dice for iced coffee. Head only; B25–B1660 on that PDF. Dual exhaust; 6″ intake/exhaust clearance.
Scotsman C0330MA-1 Medium cube 400 / 288 lb (70/50 and AHRI 90/70 on the Rewonline listing) Head only 30″ × 24″ × 23″; 115/60/1, 14.3 A. Often hardwired on Prodigy Plus copy — confirm the current sheet Medium cube; slower melt than half-dice. Not the chewable nugget Scotsman assigns to fountain / smoothies on the family page.
Manitowoc IYT0450A Half-dice 490 lb/day on the URI listing we opened (no 90/70 cell on that HTML). Directory page already cites 378 lb AHRI @ 90/70 Head only 30″ × 24.5″ × 21.5″ on that URI page; 115 V, MCA 11.9 A, 20 A max fuse. Cord vs hardwire: confirm the current sheet Half-dice packs an iced-latte cup. URI copy suggests D400 / D570 bins.

C-80BAK, KM-81BAK, and KM-161BAK are R290 on those current Hoshizaki pages.

A Scotsman CU50 (65 / 49 lb, 26 lb bin) is a gourmet cocktail cube. A Hoshizaki AM-50BAK (54 lb, 27 lb bin) is an office / hotel top-hat. The cafe shortlist already discards both for a busy iced-latte plant.

Hoshizaki bins already opened on the restaurant / c-store / deli pages (application capacity = volume × 30 lb/ft³ on each page; height includes 6″ legs; top kits sold separately):

Bin (current OEM page) Application capacity Width × depth × height Why a coffee shop looks at it
B-300SF 300 lb (11.51 ft³) 22″ × 32.5″ × 46″ Same width as KM-520MAJ / RNP0320A-class 22″ heads. Atlantic’s 220–250 lb café shop band, leftover closer to 50–70% of peak-day if the morning is the whole day. 3/4″ FPT drain.
B-500SF 500 lb (16.33 ft³) 30″ × 32.5″ × 46″ Kitchen Spot’s “bin 10–20% larger than daily make” idea on a 400–450 lb cube head. 22″ head needs the top kit on the sheet.

A 200 lb-class head is not in this directory today. Do not assume a 22″ head drops onto a 30″ or 44″ lid without the top kit on the current sheet.

Drain, air, filter, cleaning (espresso-bar realism)

Many coffee-bar ice rooms are a hot hole: one circuit behind the bar, a two-group machine dumping steam, a pastry oven, a louver someone boxed into millwork, and a drain that was never roughed in. IceMachinesPlus: measure the finished opening, then verify water, drain, airflow, power, and service access before the cabinet is a “fit.” Read the sheet before the bid.

  • 115 V cord-and-plug on the compact undercounters above (C-80, KM-81, KM-161, UYF-0140/0190). A KM-520MAJ is a hardwired 115 V / 20 A-class head. CIM0430A’s cited sheet is 115 V, 11.0 A min. circuit, 15 A fuse — confirm cord vs junction box on the current PDF. GEM0450A is 115/60/1 with a 20 A max fuse on the circulated PDF. HID525 is a corded 115 V dispenser on the cited PDFs. Two cabinets plus an espresso machine on one bar circuit is an electrician question.
  • Drain. Gravity from the machine (KM-81 / KM-161 / KM-520: 3/4″ FPT on those current pages; C-80: 1/2″ FPT; NEO family sheet: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain; GEM0450 PDF: 3/4″ FPT ice-maker out). Hoshizaki accessory HS-5061 is the listed drain pump on AM/C/KM compact units. Melt water is not optional. A bar sink is not automatically the machine drain. We are not writing a health-department letter.
  • Air / alcove. Front-in / front-out cabinets (C-80BAK, KM-81BAK, KM-161BAK) exist for tight holes. They still reject heat into a room Kitchen Spot already called a 90° kitchen. IceMachinesPlus: a sealed enclosure can restrict airflow and raise operating temperatures. Modular heads still need the clearance on the sheet (CIM0430A and GEM0450A PDFs: 6″ intake and exhaust; RNP0320 sheet: 8″ top/sides, 5″ back on the D-420 stack we opened). Use the 90/70 column if the sheet has one; omit it on KM-161 / C-80 / KM-520 HTML.
  • Filter. Ice-machine filter, not the espresso system. IceMachinesPlus: “An espresso-machine filter doesn’t protect a separate ice-machine line.” Scale and off-taste show up in the glass. See filters and descalers.
  • Water pressure. Hoshizaki compact and KM-520 pages list about 10–113 psig. Manitowoc NEO and the CIM0430 sheet list 20–80 psi. GEM0450 PDF: 20–120 psig. 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 the cafe undercounter product-pick page. Current 15–26″ cabinets, 115 V, and the Saturday-count shortlist stay on best undercounter for a cafe. This page sizes the Saturday and the leftover first.
  • Not a smoothie / juice blender page. Kitchen Spot 2.5 lb/person and weighed blend dumps stay on the smoothie guide.
  • Not a bakery dough-flake page. Coast 10–20% of flour weight stays on the bakery guide. Same F-330 class, different job.
  • Not an office break-room page. HVACDirect / Kitchen Spot / GoFoodservice 1–1.5 lb/employee stays on the office guide.
  • Not a restaurant guest-factor page. Atlantic / Kitchen Spot 1.5 lb/guest and GoFoodservice restaurant 2 lb/person stay on the restaurant guide.
  • Not a deli fountain + salad-bar page. Ounce math overlaps the deli cup table. Salad-bar 30–35 lb/ft³ flake stays there.
  • Not a VenueIce lb-per-latte factor. Published starting points we opened are Atlantic café 0.35–0.6 lb per iced beverage (their weighed 0.45 / 0.55 examples), Kitchen Spot / GoFoodservice / Memphis oz-per-cup, Light Soda 1–1.5 lb per customer for iced-drink concepts, IceMachinesPlus peak drinks × fill + batch + reserve, and Kitchen Spot 2.5 lb/person only on a blender ticket. We show the methods. We do not invent 0.4 lb ice per latte and we do not average 0.5 and 2.5.
  • Not a price list. Street prices omitted.
  • Not a review. No scores, no invented “we iced N Saturday lattes with this cabinet.”
  • Not an IceMachinesPlus coffee-shop catalog. UN0815AX-1, UCG060A, KM-81BAJ, UNP0200A, and UDP0140A are not current directory SKUs. We do not invent them.

Sources

  1. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — café / coffee shop 0.35–0.6 lb per iced beverage; count cold brew, iced tea, refreshers, smoothies, and employee drinks; FAQ “How much ice does a café need?” repeats that band; cup-by-cup method when POS counts exist; worked 20 oz / 0.55 lb × 300 drinks = 165 lb beverage ice; worked high-volume café 350 × 0.45 = 157.5, +15 staff, +20% → 207 lb, shop 220–250 lb/day; undercounter “useful for cafés”; half cube assigned to fountain / iced coffee, nugget to cafés; two ice forms → two systems; production ≠ storage; size the bin around the largest service period; reserves 15–25% (seasonal) and 25–30% (outdoor / highly variable). Dated Jul 15, 2026 (retrieved 2026-09-19; already cited on restaurant / c-store / deli / smoothie pages).
  2. The Kitchen Spot, Ice Machines: Sizing for Application — coffee / smoothie bar 2.5 lbs per person; QSR / drive-through 5 / 6 / 8 / 10 / 12 / 16 oz ice per 10 / 12 / 16 / 20 / 24 / 32 oz drink; table marked +20% for safe margin; 90° kitchen or bakery / ~70° water can cut make by 15% or more; bin usually 10–20% larger than daily make; multiple machines when ice types differ (retrieved 2026-09-19; same article already cited on sibling venue pages).
  3. Light Soda On Tap, How Many Pounds of Ice Does a Restaurant Need Per Day? — coffee shops / cafés 1–1.5 lb per customer; blended and iced specialty drinks sit on the high end; form-factor bands under 300 / 300–600 / 600+ lb/day. Dated June 4, 2026 (retrieved 2026-09-19; already cited on the smoothie / restaurant pages).
  4. IceMachinesPlus, Ice Machine for Coffee Shop Use: Undercounter Sizing Guide — peak drinks × ice per drink + batch-use ice + operating reserve; production falls in warm air / warm water; “near espresso equipment may operate much closer to the hotter rating”; espresso filter ≠ ice-machine filter; cube vs nugget for dilution vs texture; undercounter vs modular space split. Model table lists UN0815AX-1, UCG060A, KM-81BAJ, UNP0200A, UDP0140A — not directory SKUs. Dated August 17, 2026 (retrieved 2026-09-19).
  5. Freezer Supply, Coffee Shop Ice Machines: Sizing for Cold Brew, Iced Drinks and Summer Peaks — ice load follows the cold-drink mix, not total tickets; count cup sizes and recipe ice; include batch chilling, staff water, and waste; ventilation and a back-room plant vs a bar leftover. Dated August 31, 2026 (retrieved 2026-09-19). No lb/drink cell on that page.
  6. GoFoodservice, Commercial Ice Machine Guide — restaurant 2 lbs per person; quick-service cups same as convenience store (5 / 8 / 12 oz ice per 7–12 / 12–16 / 16–24 oz cup); cold plates 45% more; modular 250–2,500 lb/day; undercounter 50–500 lb/day, “typical commercial output 100–250 lbs per day for standard bar/restaurant use”; actual output may be 10–15% lower in hot rooms. Live article header Last updated: Sep 3, 2026 on the deli-page transcription (Cloudflare blocked a fresh fetch on 2026-09-19 — figures are the sibling-page transcription already cited on deli / restaurant / c-store).
  7. Memphis Ice, What Size Ice Machine Do I Need for My Business? — QSR 5 oz / 7–10 oz, 8 / 12–16, 12 / 18–24; convenience-store beverage 6 / 12, 10 / 20, 16 / 32; cold plate 50% more (retrieved 2026-09-19; already cited on the c-store / smoothie pages).
  8. Ice-O-Matic, Global Product Guide, Part 6203, printed 07-12 — same convenience-store beverage oz line as Memphis Ice. 2012 reprint (already cited on the convenience-store guide).
  9. HVACDirect, Commercial Ice Machine Buying Guide — restaurant 1.5–2 lbs. per customer; office 1 lb/employee; undercounter “ideal for offices, cafes, and smaller establishments with constrained space.” No coffee-shop lb/drink row on the page we opened (retrieved 2026-09-19; already cited on restaurant / office / deli pages).
  10. Hoshizaki, KM-81BAK product page — 98 lb, 38 lb bin, 17.75″ × 24″ × 39″, 115 V, 2.4 A, 1,800 BTU/h; “small bars, hotel lobbies, and office break rooms” (already cited on that directory page).
  11. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A, 2,800 BTU/h (already cited on that directory page).
  12. Hoshizaki, C-80BAK product page — 92 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 115 V, 2.8 A, 1,400 BTU/h on that family (already cited on that directory page).
  13. Manitowoc, NEO 140/190 family sheet — UYF-0140A 137 / 100 lb; UYF-0190A 193 / 140 lb; 90 lb bin; 26″ × 28.50″ × 38.50″ on 6″ legs; 115 V, 5 A / 6 A, 15 A max fuse, 6 ft 5-15P; 2,150 / 2,600 BTU/h (sheet 6501D 6/22; already cited on those directory pages).
  14. Hoshizaki, KM-520MAJ product page — ~556 lb, 22″ × 27.375″ × 28″, 115 V hardwire, 10.6 A, 20 A max fuse, 7,000 BTU/h, compatible B-250–B-1300 (already cited on that directory page).
  15. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb (already cited on that directory page).
  16. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70 (already cited on that directory page).
  17. URI, IYT0450A listing — 490 lb/day; directory page already cites 378 lb AHRI @ 90/70 (already cited on that directory page).
  18. Manitowoc, RNP0320 spec — 308 / 236 lb (already cited on that directory page).
  19. Ice-O-Matic, GEM0450 spec PDF — GEM0450A 464 / 354 lb air; GEM0450W 508 / 429 lb (already cited on that directory page).
  20. Scotsman, HID525 product page — 500 / 380 lb, 25 lb hopper, 21.25″ × 24.38″ × 35″ (already cited on that directory page).
  21. Hoshizaki, B-300SF and B-500SF product pages — 300 / 500 lb application capacity; 22″ / 30″; top kits sold separately (already cited on the c-store / restaurant / deli pages).
  22. Existing VenueIce pages: how to size, ice bin sizing, cube vs half-dice vs nugget vs flake, undercounter vs modular vs countertop, filters and descalers, how to clean, best undercounter for a cafe (product shortlist), smoothie (blender ice), bakery (dough flake), office (lb/employee).
  23. Directory pages already citing the same OEM language: C-80BAK, KM-81BAK, KM-161BAK, UYF-0140A, UYF-0190A, ICEU150HA, HID525, RNP0320A, GEM0450A, KM-520MAJ, IYT0450A, CIM0430A, C0330MA-1, CU50, AM-50BAK, F-330BAK.

If two sheets disagree, we say so and prefer the latest OEM page or PDF.