VenueIce

Size the machine by the business, then compare brands.

Ice machine for a grocery store / supermarket

Updated 2026-09-16. Independent guide — not a dealer quote.

A grocery store or supermarket is display flake plus, sometimes, a fountain cube line, plus, sometimes, a bagged-ice plant. Produce, meat, seafood, and the deli salad bar are published flake / display jobs. The soda well and the bag merchandiser by the door are cube (or nugget) jobs. Putting the salad bar, the fish case, and 70 summer bags on one 38 lb crescent leftover, or copying the restaurant 1.5 lb per guest cover onto every cubic foot of case, is how the produce well is bare at 10 a.m. — or how drink cubes sit on whole fish because that was the only cabinet.

This is not the convenience-store page. A c-store is mostly fountain cups and bagged retail ice. It is not the seafood-market page. A fish counter is receiving, a display bed, and packing. A full grocery has those flake wells and the drink / bag lines in the same building.

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 grocers sizing flake (or similar soft ice) from a measured produce, meat, or salad-bar fill plus daily replenishment.
  • Supermarkets that run produce + meat/seafood display and a fountain or bagged-ice merchandiser — two ice forms, so two systems (Atlantic / Kitchen Spot).
  • Stores with a deli salad bar that need the salad-bar lb/ft³ row, not a restaurant cover count.

It is not a c-store fountain-and-bags-only page. It is not a standalone seafood market receiving / packing page. Drink ice stays on the cafe or c-store worksheet. Mixer flake stays on the bakery page.

Published supermarket / produce / meat / salad-bar / fountain factors

Foodservice charts do publish supermarket display-fill, grocery lb/ft³, salad-bar, fountain-ounce, and packaged-ice rows. They do not publish one VenueIce “lb of ice per lb of produce.” Those are dealer / buyer-guide rules of thumb, not a manufacturer warranty and not a lab measurement. We do not invent a house factor in the middle.

Published line Factor What the source is talking about
Atlantic Store Equipment, seafood / meat / produce display Measure actual display fill plus daily replenishment Their application table. Copy: display depth, drainage, product turnover, and ice type greatly affect usage. Not a lb/person and not a lb/lb. Dated Jul 15, 2026.
Atlantic Store Equipment, worksheet Seafood, produce, or cold display = initial fill + replenishment Their calculator block, next to beverage / bar / prep / bagging lines.
Atlantic Store Equipment, flake row Seafood, meat, produce, salad bars, food displays Ice-type table on the same article. Two ice forms → two systems.
GoFoodservice, supermarket flake display 27 lbs per cubic foot to fill Flaked-ice display fill on their buying-guide supermarket block. Last updated Aug 18, 2026 on the live article already cited by the seafood / hospital / school guides.
GoFoodservice, supermarket cubed display 32 lbs per cubic foot to fill Same supermarket block. Density contrast only — cubes are the wrong form for a produce / meat / fish bed on the flake rows below.
GoFoodservice, salad bar 30 lbs per cubic foot Restaurant salad-bar row already cited on the restaurant and catering pages. Their FAQ treats that 30 as daily salad-bar needs. Not the same cell as their 27 lb/ft³ supermarket flake fill. Show both; do not average 27 and 30.
The Kitchen Spot, grocery store 35 lbs per cubic foot display Same application table as their salad-bar and seafood-deli rows. A grocery density, not a guest multiplier.
The Kitchen Spot, salad bar / display 35 lbs per cubic foot Same table already cited on restaurant / catering / seafood. Weigh a fill when you can.
The Kitchen Spot, seafood deli 30 lbs per cubic foot display Same table. Use it on a seafood-deli well, not as a substitute for their 35 grocery cell.
KaTom, grocery store 35 lbs per cu. ft. of display per day Their commercial-kitchen sizing article (already cited on the school cafeteria page). Copy: grocery ice is mostly seafood, meat, and produce displays. Fountain follows their QSR / drive-through ounce line unless the store allows refills.
Ice Machines Sales, grocery flake About 30–35 lbs of flake ice per cubic foot of display case per day; a typical 8-foot case may need 250–300 lb daily Live grocery industry page (retrieved 2026-09-16). Their “per day” band is not GoFoodservice’s 27 lb/ft³ to fill. Do not average 27 and 30–35.
Ice Machines Sales, grocery department bands Seafood 200–350 lb/day; produce display 30–100 lb/day; bakery/deli 20–50 lb/day; bagged ice 100–500 bags/day (seasonal); full-service supermarket 1,000–3,000+ lb/day across departments Same page. Dealer department bands, not a well measurement. Count the cases and bags you actually run.
GoFoodservice, restaurant flaked ice 2 lbs per person served Plated / served flake on a restaurant worksheet — not a retail display bed. Do not copy this onto produce.
GoFoodservice, listed-capacity derate Actual output may be 10–15% lower in hot rooms Same page. Modular / undercounter “up to” numbers are ideal-condition ratings.
HVACDirect, flake Food displays, seafood markets, and medical environments Ice-type paragraph already cited on the seafood, hospital, and office guides. No lb/ft³ on that table.
Atlantic / Kitchen Spot / Memphis / Ice-O-Matic / GoFoodservice, fountain Cup size × peak-day drinks; published oz-per-cup lines Same fountain worksheet already on the c-store page. Kitchen Spot table marked +20%.
GoFoodservice / Ice-O-Matic / Memphis, packaged ice Weight per bag × bags sold per day (GoFoodservice prints 10 lbs × bags when the bag is 10 lb) Bagging is a second cube worksheet, not a fudge on the flake fill. GoFoodservice ice-bagger copy names grocery stores selling bagged ice next to c-stores.
The Kitchen Spot, hot room 15% or more less make Copy says a machine in a 90° kitchen or bakery with ~70° water. A back-room alcove next to cases in August is that room.

The VenueIce sizing table now has a grocery store / supermarket row. It still has no lb/person grocery factor, because the charts we opened publish measure-fill and lb/ft³ display rows, not a guest multiplier. Use Atlantic’s measure actual display fill plus daily replenishment. Use GoFoodservice’s supermarket 27 lb/ft³ when you can measure the well and want that source’s flake-fill number. Use Kitchen Spot’s grocery 35 lb/ft³, KaTom’s grocery 35 lb/ft³ per day, or Ice Machines Sales’ 30–35 lb/ft³ per day only as those rows — say which one you used. Use their 30 lb/ft³ salad-bar / seafood-deli cells only as those rows. Fountain and bags stay on the c-store ounce and 10 lb × bags lines. Size the leftover for the overlap window (ice bin sizing). Do not invent a VenueIce “0.5 lb ice per lb of produce.” Do not average 27 and 35 into a house 31.

Separate lines — do not stack the same product

Produce, meat, seafood, salad bar, fountain, and bags are not one stacked factor.

  • Display fill is volume, not covers. Atlantic says measure the fill. GoFoodservice prints 27 lb/ft³ (supermarket flake to fill) and 32 lb/ft³ (supermarket cubed to fill). Kitchen Spot prints grocery 35 and salad-bar 35. KaTom prints grocery 35 per day. Ice Machines Sales prints 30–35 per day. We show the densities. We do not average them into 31.
  • Fill vs per-day. GoFoodservice’s supermarket 27 is labeled to fill. KaTom and Ice Machines Sales print per day. If you use a per-day cell, do not also add a full rebuild from a fill-only cell on the same well.
  • Salad bar is its own density row. GoFoodservice salad bar 30 lb/ft³. Kitchen Spot salad bar 35. Kitchen Spot seafood deli 30. A deli island is not automatically the supermarket flake-fill cell.
  • Restaurant flake 2 lb/person is a different worksheet. GoFoodservice’s 2 lbs per person served flaked-ice row is plated / served flake. A retail case is a bed you fill, not a guest you plate.
  • Fountain and bags are cube (or nugget) plants. Atlantic: if you need two ice forms — flake on the food, cube or nugget in a cup or a 10 lb bag — specify two systems. Kitchen Spot’s “multiple units” paragraph is the same idea. A soda pass uses the c-store or cafe math, not 27 lb/ft³.
  • Seafood receiving / packing is the fish-counter page. Freezer Supply’s receiving vs display vs packing vs outbound split stays on the seafood market guide. A grocery fish case still uses the display-fill rows on this page; a true packing dock uses that overlap method.
  • Bakery flake is dough. Coast’s 10–20% of flour weight stays on the bakery guide. Ice Machines Sales’ grocery bakery/deli 20–50 lb/day band is a dealer department range, not mixer math. Hoshizaki’s current F-330BAK HTML names salad bars and seafood displays, not mixers.

Cube, half-dice, crescent, nugget, and flake shape math lives on cube vs half-dice vs nugget vs flake. A KM-81BAK crescent leftover is the wrong ice form for a produce bed.

Production lb/24 hr is not the leftover

A 24-hour rating is not a bucket. Grocery display ice is often taken in a short window — morning case rebuilds across produce, meat, and seafood — not as 10 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.

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 F-330 HTML page does not print a 90/70 production cell, so we do not invent lb/hour of make on that cabinet.

Worked neighborhood grocer (produce + salad bar)

Same peak-day method as the sizing page: measure the load, pick a published factor, add the reserve the source uses. Two flake wells. No seafood case, no fountain, no bag plant.

Assumed produce geometry (label as assumption — measure your well): 3.0 ft long × 2.0 ft wide × 4 in ice depth (0.33 ft) = 2.0 ft³.

Assumed salad-bar geometry (label as assumption): 3.0 ft × 2.0 ft × 4 in = 2.0 ft³.

Produce-fill starting points on that 2.0 ft³ well (do not stack these on each other):

  • GoFoodservice supermarket flake 27 lb/ft³ to fill: 2.0 × 27 = 54 lb initial fill
  • Kitchen Spot grocery 35 lb/ft³: 70 lb
  • KaTom grocery 35 lb/ft³ per day: 70 lb — their per-day cell; if you use it as daily, skip the rebuild add below
  • Ice Machines Sales 30–35 lb/ft³ per day: 60–70 lb
  • GoFoodservice supermarket cubed display 32 lb/ft³: 64 lb — density contrast only; cubes are the wrong form for this bed
  • Atlantic: weigh the actual fill, then add the pounds you put back during the day
  • Ice Machines Sales produce-display band 30–100 lb/day: a dealer range, not this well’s volume

Salad-bar starting points on the other 2.0 ft³ well (do not stack these on each other):

  • GoFoodservice salad bar 30 lb/ft³: 60 lb
  • Kitchen Spot salad bar 35 lb/ft³: 70 lb
  • Kitchen Spot seafood deli 30 lb/ft³: 60 lb — only if this well is actually a seafood deli

Same flake plant can feed both wells. Pick one produce row and one salad row; add those two. Do not add every density.

Assumed daily replenishment on the 27 / 30 pair (label as assumption): one produce rebuild (54 lb) plus one salad rebuild (60 lb) plus a measured produce top-up of 20 lb. Display-day flake: initial 54 + 60 = 114 lb, plus 54 + 60 + 20 = 134 lb replenishment → 248 lb. If you only top up and do not rebuild, use the measured top-ups. If you used KaTom or Ice Machines Sales per day on the produce well, do not also add this rebuild on that well.

A Hoshizaki F-330BAK is up to 331 lb @ 70/50 on the current product page, with an 80 lb built-in bin (2.7 ft³, AHRI 820 method). The 24-hour column covers a 248 lb display day. The 80 lb leftover is the constraint if both first fills hit together:

  • First produce fill at 27 lb/ft³: 54 lb
  • First salad fill at 30 lb/ft³: 60 lb
  • Overlap pull: 54 + 60 = 114 lb in the opening window
  • F-330 stored ice: 80 lb. 90/70 production is not on that HTML — omitted; we do not add invented harvest during the window. On stored ice alone: 80 lb against a 114 lb pull. The leftover, not the “331 lb” headline, is the shortfall.

A Hoshizaki KM-81BAK stores 38 lb of crescent cube. That is the wrong ice form for the beds, and the leftover is already smaller than the 54 lb produce fill.

Worked mid-size supermarket (produce + meat/seafood + salad)

Same method. Larger wells, same-morning rebuilds. Still no fountain and no bags on this worksheet.

Assumed produce geometry (label as assumption): 8.0 ft × 2.5 ft × 6 in (0.50 ft) = 10.0 ft³.

Assumed meat / seafood geometry (label as assumption): 8.0 ft × 2.5 ft × 6 in = 10.0 ft³.

Assumed salad-bar geometry (label as assumption): 3.0 ft × 2.0 ft × 4 in = 2.0 ft³.

  • GoFoodservice supermarket flake 27 lb/ft³ to fill: produce 270 lb; meat/seafood 270 lb
  • Kitchen Spot grocery 35 lb/ft³: produce 350 lb; meat/seafood 350 lb
  • Ice Machines Sales 30–35 lb/ft³ per day on one 10.0 ft³ well: 300–350 lb
  • Ice Machines Sales “typical 8-foot case may need 250–300 lb daily”: their published case band — sit it next to the volume math; do not replace a measured well with 275
  • Salad: GoFoodservice 30 → 60 lb; Kitchen Spot 35 → 70 lb
  • Ice Machines Sales seafood-department band 200–350 lb/day and produce band 30–100 lb/day: dealer ranges. The 10.0 ft³ produce well at 27 lb/ft³ fill is already 270 lb before replenishment — past their produce band. Measure the well.

Overlap on the 27 / 30 pair if produce, meat/seafood, and salad rebuild in the same window: 270 + 270 + 60 = 600 lb before any afternoon top-up. That is past every undercounter bin in this directory (largest built-in is 90 lb on the NEO 140/190 sheet). It is also past the F-330 80 lb leftover and past the F-330 331 lb @ 70/50 headline if that 600 lb is actually taken before the cabinet can run for hours.

This is the point where an undercounter flake cabinet is too small and you need a larger modular flake class — head + bin sized to the overlap window. This directory currently lists one flake cabinet: F-330BAK. There is no modular flake head in content/models today. We do not invent a flake-head SKU, a 90/70 cell, or a bin pairing. Cube modular heads already in the directory (KM-520MAJ, CIM0430A, C0330MA-1, IYT0450A) make the wrong ice form for a display bed.

A grocery fish counter that also receives and packs is the seafood-market overlap method, not another 1.5 lb/guest.

Worked store with fountain and bagged ice

Same 2.0 ft³ produce + 2.0 ft³ salad wells as the neighborhood example, plus a front fountain and a bag merchandiser. Flake stays on the food. Cube (or nugget) stays in cups and bags.

  • Display flake, GoFoodservice 27 / 30 fill + assumed rebuild/top-up from above: 248 lb flake
  • 200 fountain drinks (Kitchen Spot 8 oz ice / 16 oz cup = 0.50 lb): 100 lb cube
  • Kitchen Spot +20% on the drink line: 120 lb
  • Atlantic cafe 0.35–0.6 lb midpoint 0.5 on the same 200 drinks: 100 lb — same ballpark; do not add it on top of the ounce line
  • GoFoodservice 8 oz / 12–16 oz cup: 100 lb
  • Ice Machines Sales c-store fountain-station band 50–100 lb/day: a small soda well, not 200 drinks
  • Kitchen Spot coffee / smoothie 2.5 lb/person if you wrongly copy the blender line onto the same 200 tickets: 500 lb — use it only if the pass is actually a smoothie / juice bar

Bagged ice is a second cube worksheet, not a fudge on the fountain row. GoFoodservice’s packaged-ice line is 10 lbs × bags sold per day. Ice-O-Matic’s 2012 chart and Memphis Ice say weight per bag × bags sold — use 10 lb only when the bag on the rack is a 10 lb bag.

Bag line Pounds of ice Keep it separate from
C-store summer band (Ice Machines Sales) 20 bags × 10 lb 200 lb Fountain 100–120 lb; flake 248 lb
C-store summer band 70 bags × 10 lb 700 lb Fountain; flake
Ice Machines Sales grocery bag band 100 bags × 10 lb 1,000 lb Fountain; flake
Ice Machines Sales grocery 500 bags × 10 lb 5,000 lb Fountain; flake

Ice Machines Sales’ grocery bag band starts at 100 bags/day. Their c-store page (already on the convenience-store guide) uses 20–70+ summer bags. Count the bags this store actually moves. Do not drop 100–500 onto a neighborhood grocer that sells twenty.

Peak-day totals if you add the lines (do not average them into one brochure number):

  • Flake 248 + fountain 120 + twenty 10 lb bags (200) = 568 lb of ice that day, two ice forms, three jobs
  • Flake 248 + fountain 120 + grocery 100 bags (1,000) = 1,368 lb that day

The 100-bag grocery line alone is already past the 400–550 lb modular cube heads in this directory on a 90/70 column (Scotsman C0330MA-1 288 lb; Ice-O-Matic CIM0430A 320 lb on the PDF we opened; Manitowoc IYT0450A 378 lb AHRI). A 100–500 bag plant is a larger head than this directory carries, two heads, or wholesale bags in a merchandiser. Ice Machines Sales’ grocery merchandiser copy is 100–500+ bags capacity — storage, not make. We do not have merchandiser SKUs in this directory and we do not invent them.

If the store buys bagged ice wholesale and only merchandises it, the bagged production line is zero. You need a merchandiser, not a second cuber.

Atlantic and Kitchen Spot both tell you to split ice types. The flake cabinet feeds the wells. The cube or nugget cabinet feeds the glasses — and a hard-cube modular head feeds in-house bags. A KM-81BAK 38 lb leftover covers a small fountain only if the pull fits the leftover; a KM-161BAK stores 78 lb. Do not scoop those crescents onto produce, and do not dump F-330 flake into a fountain cup. Two ice forms → two systems.

Back-room / case-line heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives in a stockroom next to cases, a roll-up, or an unconditioned back room is not in that room.

  • GoFoodservice: listed capacities are under ideal conditions; “actual output may be 10–15% lower in hot environments.”
  • The 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.”
  • 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.

Compare the 90/70 column to the peak-day target when the sheet has one. Hoshizaki’s current F-330 HTML does not print 90/70 production — omitted. We do not invent that cell. Cube undercounters that do print 90/70 are the wrong ice form for the beds; those drops stay on the cafe / c-store / restaurant pages.

Air-cooled cabinets also dump heat into that hole. F-330BAK heat rejection is 3,400 BTU/h on the current product page already cited on that directory page. Those BTUs become room cooling load on an air-cooled cabinet next to cases. See air-cooled vs water-cooled.

Form factor: undercounter flake vs modular flake vs fountain / bags

Atlantic, GoFoodservice, HVACDirect, Kitchen Spot, and Ice Machines Sales all 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. Ice Machines Sales’ grocery FAQ: most stores need flake for seafood and produce, modular cube for deli / prepared food, and a merchandiser (or bagger) for retail bags.

Job Typical form Do not use it for
Small grocer, measured produce + salad fills that fit an 80 lb leftover after you stagger the rebuilds Compact flake undercounter (F-330 class) Fountain glasses; a 114 lb two-well opening fill if the leftover starts at 80 lb
Mid supermarket, 270 lb+ bed fills or same-morning produce + meat/seafood rebuild Modular flake head + bin (not in this directory today) An 80 lb F-330 leftover as the only plant; a cube modular head on the food
Deli salad bar only, ~2 ft³ Same flake plant as produce if the leftover covers both; else its own flake cabinet Restaurant 1.5 lb/guest or GoFoodservice served-flake 2 lb/person
Small fountain well, Ice Machines Sales 50–100 lb band, 115 V alcove Compact cube / cubelet / nugget undercounter — c-store / cafe Scooping drink cubes onto produce; bagging 20–70 bags from a 38 lb leftover
In-house bagging Modular hard cube head + bin, or a modular head on a bagger Fountain nugget; a 90 lb undercounter leftover
Wholesale bags only Merchandiser (no maker) Assuming the fountain machine will refill the rack
Seafood receiving / packing dock Out of this page’s detail — seafood market Treating tote ice as restaurant covers
Bakery mixer flake Out of this page — bakery Coast 10–20% of flour on a produce case

Undercounter flake is one 115 V cabinet with a built-in bin. HVACDirect calls undercounter machines “ideal for offices, cafes, and smaller establishments with constrained space.” Hoshizaki’s current F-330BAK page writes salad bars, seafood displays, and “other applications requiring long-lasting, sanitary ice.” It is the flake cabinet already in this directory that fits a tight back-room hole (24″ × 26″ × 39″, front-in / front-out). Form-factor background: undercounter vs modular vs countertop.

Modular flake is how you get Atlantic’s service-window leftover on a 270 lb bed. No modular flake head is in this directory. Cube heads in the 400–550 lb class are the wrong form for the beds.

Cube / nugget undercounter is the fountain pass only. Modular hard cube is the in-house bagger. See the c-store guide for the bagger-on-a-head line.

Current flake cabinet (OEM sheets)

Figures are manufacturer ratings. Full citations live on each directory page. Street prices omitted.

Model Ice Cited make Bin Cabinet / power Grocery note
Hoshizaki F-330BAK Flake Up to 331 lb on the current product page. 90/70 production not on that HTML 80 lb (2.7 ft³, AHRI 820 method) 24″ × 26″ × 39″; 115/60/1, 6.3 A, 15 A max fuse, 8 ft NEMA 5-15P The flake cabinet in this directory. Front-in / front-out. R290 (2.8 oz). 4.29 kWh/100 lb @ 90/70, 12 gal/100 lb, 3,400 BTU/h. ENERGY STAR stated on the page. Advanced CleanCycle24 — 2-second purge each hour (already on that directory page). Hoshizaki copy: salad bar / seafood / display. An 80 lb leftover is not a 270 lb bed fill.

A cubelet sibling F-330BAK-C is 300 lb on the 08/28/25 spec PDF already cited on the F-330 directory page. Treat it as the cubelet variant of the same cabinet, not as display flake.

Hoshizaki’s 4HC-H filter page (already noted on the F-330 directory page) says that filter is not recommended for flakers. Use the filter the F-330 sheet specifies. See filters and descalers.

Current cube / nugget cabinets — fountain and bags only (OEM sheets)

These cabinets are the wrong ice form for a produce / meat / seafood / salad bed. They are here so the “second system for fountain / bags” sentence has numbers. Same shortlist as the c-store and cafe pages.

Model Ice Cited make Bin Cabinet / power Grocery note
Hoshizaki KM-81BAK Crescent 98 / 76 lb (product page “up to 98”; 90/70 on the KM-81/116 BAK sheet) 38 lb 17.75″ × 24″ × 39″; 115/60/1, 2.4 A, 15 A max fuse, 6.5 ft 5-15P Small fountain leftover. Wrong form for the cases. 39″ H will not fit a 36″ counter.
Hoshizaki KM-161BAK Crescent 156 lb on the current product page. 90/70 not on that HTML page 78 lb 23.75″ × 28″ × 39″; 115/60/1, 3.5 A, 15 A max fuse, 6.5 ft 5-15P Larger fountain leftover. Still not display flake. Still not a bag plant.
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. Fountain scoop bin, not a fish or produce bed.
Hoshizaki C-80BAK Mini cubelet 92 lb “approximately.” 90/70 not on that HTML page 27 lb Same 15″ family as AM-50; 115/60/1, 2.8 A, 15 A max fuse, 6 ft 5-15P Chewable fountain ice. Tiny leftover. Not a 10 lb bag.
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 fountain ice. Do not bag this into a merchandiser.
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 bags or a staffed fountain 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 fountain or a 10 lb bag. Head only; B25–B1660 on that PDF.
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 for bags; slower melt than half-dice in a merchandiser bag.
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 a fountain cup and a 10 lb bag. URI copy suggests D400 / D570 bins.

KM-81BAK, KM-161BAK, C-80BAK, and F-330BAK are R290 on those current Hoshizaki pages.

Hoshizaki bins already opened on the restaurant / c-store 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 grocery looks at it
B-300SF 300 lb (11.51 ft³) 22″ × 32.5″ × 46″ Same width as KM-520MAJ / RNP0320A-class 22″ heads. Atlantic says operations with bagging or limited overnight recovery may need storage closer to 50–70% of peak-day demand. 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 used for bags. 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 (stockroom realism)

Many grocery ice rooms are a wet hole: meltwater under the cases, a mop sink, a roll-up, and an air-cooled cabinet next to case heat. Read the sheet before the bid.

  • Drain. Gravity from the machine (F-330 / KM-81 / KM-161: 3/4″ FPT on those current pages) and from the display beds. Melt water is not optional. We are not writing a health-department letter.
  • Air / stockroom. Front-in / front-out cabinets (F-330BAK, KM-81BAK, KM-161BAK) exist for tight holes. They still reject heat into a back room Kitchen Spot already called a 90° kitchen. Use the 90/70 column if the sheet has one; omit it on F-330.
  • Filter. Ice-machine filter suitable for a flaker on the flake plant, not the drinking-fountain cartridge and not Hoshizaki 4HC-H (page already cited on the F-330 directory: not recommended for flakers). Fountain / bag cubers use the filter those sheets specify. See filters and descalers.
  • Cleaning. Ice that goes onto food is food. Follow the clean/sanitize interval on the machine sheet. Hoshizaki splits flakers to a shorter published interval than cubers on the how to clean page. CleanCycle24 is a 2-second hourly purge, not a full clean. This is not a service recipe and not health-code legal advice.
  • 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 convenience-store fountain-and-bags-only page. C-store ounce and 20–70 bag math stays on the c-store guide. A supermarket that also runs those lines uses that worksheet for drinks and bags — plus the display-flake math here.
  • Not a seafood-market receiving / packing page. Fish-counter tote overlap stays on the seafood market guide.
  • Not a bakery dough-flake page. Flour-weight mixer ice stays on the bakery guide. Same F-330 class, different job.
  • Not a restaurant guest-factor page. Atlantic / Kitchen Spot 1.5 lb/guest and GoFoodservice restaurant / served-flake 2 lb/person stay on the restaurant guide.
  • Not a price list. Street prices omitted.
  • Not a review. No scores, no invented “we iced N cases with this cabinet.”
  • Not a VenueIce lb-per-lb grocery factor. Published starting points we opened are Atlantic measure fill + replenishment, GoFoodservice supermarket flake 27 lb/ft³ to fill (and their salad-bar 30 lb/ft³), Kitchen Spot grocery / salad-bar 35 lb/ft³, KaTom grocery 35 lb/ft³ per day, and Ice Machines Sales 30–35 lb/ft³ per day plus their department bands. We show the methods. We do not invent 0.5 lb ice per lb of product and we do not average 27 and 35.
  • Not a modular flake catalog. This directory has F-330BAK only. We do not invent flake-head SKUs.

Sources

  1. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — row “Seafood, meat, or produce display”: Measure actual display fill plus daily replenishment; display depth, drainage, product turnover, and ice type greatly affect usage; worksheet line initial fill + replenishment; flake assigned to seafood, meat, produce, salad bars, food displays; two ice forms → two systems; bagging operations may need storage closer to 50–70% of peak-day demand; production ≠ storage. Dated Jul 15, 2026 (retrieved 2026-09-16; already cited on hotel / bar / catering / hospital / seafood pages).
  2. GoFoodservice, Commercial Ice Machine Guide — supermarket Flaked ice displays 27 lbs per cubic foot to fill; Cubed ice displays 32 lbs per cubic foot; salad bar 30 lbs per cubic foot (FAQ: 30 lb/ft³ as daily salad-bar needs); restaurant flaked ice 2 lbs per person served (plated / served flake, not a retail bed); convenience-store cup ounces and packaged ice 10 lbs × bags; ice baggers named for grocery stores selling bagged ice; actual output may be 10–15% lower in hot rooms. Last updated Aug 18, 2026 on the live article already cited by the seafood, hospital, school-cafeteria, and gym guides (retrieved 2026-09-16).
  3. The Kitchen Spot, Ice Machines: Sizing for Application — grocery store 35 lbs per cubic foot display; salad bar 35 lbs per cubic foot; seafood deli 30 lbs per cubic foot display; convenience-store / QSR ounce table marked +20%; 90° kitchen or bakery / ~70° water can cut make by 15% or more; multiple machines when ice types differ (retrieved 2026-09-16; same article already cited on sibling venue pages).
  4. KaTom, Guidelines for How Much Ice Your Commercial Kitchen Needs — grocery store 35 lbs per cu. ft. of display per day; grocery ice is mostly seafood, meat, and produce displays; fountain follows their QSR / drive-through ounce line unless the store allows refills (retrieved 2026-09-16; same article already cited on the school-cafeteria guide). Their cubers-to-flakers buying guide prints salad bar / seafood display 35 lbs per cubic foot (retrieved 2026-09-16).
  5. Ice Machines Sales, Grocery & Supermarket Ice Machines — seafood 200–350 lb/day; produce 30–100 lb/day; bakery/deli 20–50 lb/day; bagged ice 100–500 bags/day; full-service supermarket 1,000–3,000+ lb/day; about 30–35 lbs of flake ice per cubic foot of display case per day; a typical 8-foot case may need 250–300 lb daily; flake for seafood / produce / salad bars; modular cube for deli; merchandisers for retail bags (retrieved 2026-09-16). Their c-store page (already cited on the convenience-store guide) keeps the 20–70+ summer bag band and 50–100 lb/day fountain-station band.
  6. HVACDirect, Commercial Ice Machine Buying Guide — flake “works best in food displays, seafood markets, and medical environments”; undercounter “ideal for offices, cafes, and smaller establishments with constrained space” (retrieved 2026-09-16; same article already cited on the seafood, hospital, and office guides).
  7. Hoshizaki, F-330BAK product page — 331 lb flake, 80 lb bin, 24″ × 26″ × 39″, 115 V, 6.3 A, 5-15P, 3,400 BTU/h, CleanCycle24; “perfect for salad bars, seafood displays” (already cited on that directory page).
  8. Hoshizaki, KM-81BAK product page — 98 lb, 38 lb bin, 17.75″ × 24″ × 39″, 115 V, 2.4 A (already cited on that directory page).
  9. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A (already cited on that directory page).
  10. Manitowoc, NEO 140/190 family sheet — UYF-0140A 137 / 100 lb; 90 lb bin (already cited on that directory page).
  11. Hoshizaki, C-80BAK product page — 92 lb, 27 lb bin, same 15″ family, 115 V, 2.8 A (already cited on that directory page).
  12. 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).
  13. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb (already cited on that directory page).
  14. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70 (already cited on that directory page).
  15. URI, IYT0450A listing — 490 lb/day; directory page already cites 378 lb AHRI @ 90/70 (already cited on that directory page).
  16. Manitowoc, RNP0320 spec — 308 / 236 lb (already cited on that directory page).
  17. 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 pages).
  18. Existing VenueIce pages: cube vs half-dice vs nugget vs flake, undercounter vs modular vs countertop, ice bin sizing, how to size, filters and descalers, how to clean, convenience store (fountain + bags), seafood market (fish-counter overlap), F-330BAK directory, bakery (dough flake — different job).
  19. Directory pages already citing the same OEM language: F-330BAK, KM-81BAK, KM-161BAK, UYF-0140A, C-80BAK, RNP0320A, KM-520MAJ, CIM0430A, C0330MA-1, IYT0450A.

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