Ice machine for a nightclub

A nightclub is multi-station nightlife sized on a published per-person row, not a neighborhood cocktail lounge and not a bowl of seats. Ice Machine Sales prints a nightclub line at 2 lbs per person. The same chart prints cocktail bar 3 lbs per person, craft cocktail bar 4 lbs per person, and beer & wine bar 1 lb per person. Those are four rows. A door count is not a seat count, and a late Saturday is not a 40-seat well. Several bar stations usually means an undercounter at each well plus a modular head and bin in back-of-house. Do not invent a VenueIce nightclub factor, and do not copy the cocktail 3 lb line onto the nightclub headcount.

This is not the bar page. That guide is cocktail 3 lb per seat and beer-and-wine 1 lb seating math for a lounge, including a 40-seat room and Atlantic’s 90-seat cocktail example. This is not best ice for a cocktail bar. That page is ice type and melt — gourmet, sphere, nugget, half-dice — not pounds per night. This is not the stadium page. That guide sums concessions, VIP suites, and an optional training room. A nightclub guest is not a concession customer at 2 lb and not a suite guest at 3 lb. This is not the country club page. A club sums a grill, a lounge, and a ballroom.

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

• Nightclubs sizing a Saturday (or a Friday-into-Saturday) from Ice Machine Sales’ 2 lb per person nightclub row.
• Rooms with more than one bar well — main floor, mezzanine, VIP — where Ice Machine Sales’ own FAQ points at undercounter cabinets at the stations and a modular plant in back-of-house.
• Operators who already know the cocktail lounge worksheet and need the row that chart prints under “Nightclub,” not the row it prints under “Cocktail Bar.”

It is not a 40-seat cocktail lounge. It is not a beer-and-wine taproom. It is not a craft-cocktail bar on the 4 lb row unless that is actually the menu. It is not a stadium concourse. It is not an ice-shape page.

Published factors

Ice Machine Sales is the chart that separates nightclub from cocktail, craft cocktail, and beer-and-wine. The Kitchen Spot prints cocktail 3 lb and beer-and-wine 1 lb and does not print a nightclub row. GoFoodservice prints cocktail service 3 lbs per seat and does not print a nightclub row. The chart we opened there also has no beer-and-wine row. Atlantic prints one combined line, “bar or nightclub,” at about 3 lb per seat. That Atlantic cell is their bar starting point. It is not Ice Machine Sales’ nightclub 2 lb cell. Those rows are dealer / buyer-guide rules of thumb, not a manufacturer warranty and not a lab measurement. We show the rows. We do not average 1, 2, 3, and 4 into a house nightclub factor.

The VenueIce sizing table nightclub row points here. Pick one published factor for the headcount. Say which buffer you used. Do not put Kitchen Spot’s 20%, GoFoodservice’s already-included 20%, and a 10–15% hot-room derate on the same pounds.

Separate lines — do not stack the same person

• Nightclub guests use Ice Machine Sales 2 lb per person. That is the chart row labeled Nightclub. Do not also multiply those people by cocktail 3, craft 4, or beer-and-wine 1.
• “Bars use approximately 3 lbs of ice per patron” is the cocktail line. Ice Machine Sales prints that sentence next to the chart. The chart still has a separate nightclub cell at 2 lb. Keep the sentence and the cell labeled apart.
• Their 200-guest / 600 lb example is cocktail math. 200 × 3 = 600. It is not a nightclub result. A nightclub with 200 people on the 2 lb row is 400 lb before any buffer. Do not paste 600 onto a 200-person nightclub because the example used the number 600.
• Atlantic’s “bar or nightclub ≈ 3 lb per seat” is one combined cell. It matches the cocktail starting point. It does not confirm the 2 lb nightclub row, and it does not get added on top of it.
• A soft-drink well uses ounces per cup, or it uses the 2 lb line. Not both for the same cup. GoFoodservice’s cup bands are the same choice.
• Stations split the headcount. They do not copy it. Three wells do not mean three passes of 2 lb on every guest. One guest is one count, at the station that served the ice.
• One buffer, from the source you picked. Ice Machine Sales does not print a percent. Kitchen Spot’s 20% (or 10% once that line’s needs exceed 1,000 lb/day) belongs on a Kitchen Spot application of the raw factor, once. GoFoodservice’s 20% belongs on a GoFoodservice customer-count cell. Atlantic’s 15–25% or 25–30% belongs on the Atlantic line only. A hot pantry is the 90/70 column when the sheet has one.
• Ice shape is the other page. Gourmet, sphere, nugget, and half-dice melt stay on best ice for a cocktail bar and cube vs half-dice vs nugget vs flake. A second cabinet for presentation rocks is that plant. It is not a second 2 lb on the same guest.
• A plated room inside the building is the restaurant line, with its own cover count, on the restaurant guide. It is not hidden inside the nightclub headcount.

Worked Saturday nightclub

Same peak-night method as the sizing page. 300 guests through the door. That count is a planning assumption, not a measured clicker. It is one group. It is not 300 seats, and it is not three stations of 300.

Line used: Ice Machine Sales nightclub, 2 lb per person.

• 300 × 2 = 600 lb

Ice Machine Sales does not print a percent on that cell. The with-buffer figure is The Kitchen Spot’s margin, applied once, because 600 lb is under 1,000 lb/day: add 20%.

• 600 × 1.20 = 720 lb

We do not multiply 720 by another 20%. We do not also take 10–15% off 720. The hot-room sentences are why the model section uses 90/70 when the sheet has it.

Ice Machine Sales’ FAQ says nightclubs typically need 400–1,000+ lb per night depending on capacity and drink mix. Our 600 lb raw figure and 720 lb buffered figure sit inside their range. That is a comparison to their sentence, not a measurement of a real room, and not a reason to skip the 2 lb math. A different door count moves the result. 200 guests on this same 2 lb row would be 400 lb (Kitchen Spot +20% → 480 lb), which sits on the bottom of their FAQ band. 500 guests would be 1,000 lb before any buffer. We do not treat 400 or 1,000 as a second factor.

The other 600 lb is not this 600 lb

Ice Machine Sales’ published example — a cocktail bar, 200 guests, approximately 600 lb — is 200 × 3 on the cocktail row. This worksheet’s 600 lb is 300 × 2 on the nightclub row. Same pounds. Different people and a different cell. Do not swap them.

Do not stack this example

• The 300 guests are not also cocktail seats at 3 lb, craft seats at 4 lb, or beer-and-wine seats at 1 lb.
• Atlantic’s combined bar/nightclub 3 lb cell is an alternate on these 300 people. It is not a second line.
• Kitchen Spot’s 20% is the only buffer on this Ice Machine Sales line. GoFoodservice’s 20% and a hot-room percent stay off this sum.
• A station split below divides the 300. It does not add another 300.

Optional multi-station split — same 300 guests

Ice Machine Sales’ FAQ: for clubs with multiple bars, undercounter units at each bar station plus a modular unit in back-of-house. This split is a planning assumption about where the 300 were served. It is not a second headcount.

• Main-floor well: 60 guests × 2 = 120 lb. Kitchen Spot +20% → 144 lb.
• Mezzanine well: 60 guests × 2 = 120 lb. Same +20% → 144 lb.
• Back-of-house (the rest of the night, including any station that does not make its own ice): 180 guests × 2 = 360 lb. Same +20% → 432 lb.

Check: 60 + 60 + 180 = 300. 120 + 120 + 360 = 600. 144 + 144 + 432 = 720. The building total did not change. Each well is sized to its slice. The modular plant is sized to 360 / 432, not to a second copy of 600.

Alternates — pick one, do not add it

Same 300 people, a different published row. Each of these replaces the 600 lb nightclub line.

• Cocktail 3 lb (Ice Machine Sales cocktail cell, Kitchen Spot cocktail, or GoFoodservice cocktail service): 300 × 3 = 900 lb. Kitchen Spot +20% on that raw 900, still under 1,000: 1,080 lb. That is the cocktail row. Their published 200-guest / 600 lb example is the smaller cocktail case, not this 900.
• GoFoodservice quick-reference already includes 20% on Bar/Cocktails. 100 → 360 lb and 250 → 900 lb are printed. 300 is not a column. 250 × 3 × 1.20 = 900, which is why their 250 cell equals 300 × 3 without a buffer. Do not read that 900 as both.
• Craft cocktail 4 lb (Ice Machine Sales only, when that is the menu): 300 × 4 = 1,200 lb. That raw need exceeds 1,000, so Kitchen Spot’s prose says 10% additional output should suffice: 1,200 × 1.10 = 1,320 lb. That 10% replaces a 20% reading (1,200 × 1.20 = 1,440). Do not add 1,320 on top of 720, and do not use 4 lb on a room you already sized at 2 lb.
• Beer and wine 1 lb (Ice Machine Sales or Kitchen Spot): 300 × 1 = 300 lb; Kitchen Spot +20% → 360 lb. The bar and brewery pages own that row when the whole room is pints. Do not keep the 600 lb line.
• Atlantic “bar or nightclub” about 3 lb per seat: 300 × 3 = 900 lb. Busy-bar reserve 15–25% is 1,035–1,125 lb. Outdoor 25–30% is 1,125–1,170 lb, and only if that service is actually outdoors. Do not also add Kitchen Spot’s 20%. Do not treat this 900 as confirmation of the 2 lb row.

Soft-drink well, instead of 2 lb on a slice of the 300. Planning assumption: 40 of the 300 are a fountain station, one 16 oz drink each, and they are removed from the nightclub line.

• Those 40 at 2 lb were 80 lb inside the 600 (Kitchen Spot +20% → 96 lb). Taking them off leaves 260 × 2 = 520 lb, or 624 lb with the same 20%.
• Kitchen Spot 8 oz ice per 16 oz drink: 40 × 8 oz = 320 oz. 320 ÷ 16 = 20 lb. Chart +20% → 24 lb.
• GoFoodservice’s 12–16 oz band is also 8 oz per cup → the same 20 lb, without their calculator 20%.
• Recombined total: 520 + 20 = 540 lb before buffer, or 624 + 24 = 648 lb with Kitchen Spot’s 20% on each piece. Do not also keep the 80 lb.

Bin and the late-night window

Assumption: the 600 lb nightclub line (or the 720 lb figure after Kitchen Spot’s 20%) leaves during a 4-hour late window. That duration is a planning assumption, not a measured last-call. If you split stations, the back-of-house bin is the 360 / 432 slice. The two wells have their own cabinets below. They are not inside this bin.

Manitowoc IYT0450A air-cooled half-dice, as cited on the stadium and banquet-hall pages from the iT0450 PDF (footer 6478 01/18): 490 lb @ 70/50, 378 lb @ 90/70. The URI HTML prints 490 and does not print 90/70. Not stackable on that URI note.

• One head, 4 hours at 378: 378 ÷ 24 = 15.75 lb/hour × 4 h = 63 lb
• The hourly split is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. See ice bin sizing.
• Atlantic’s shape, if the only opening stock is that window’s make: shortfall on a 600 lb pull is 600 − 63 = 537 lb. Add the 63 lb of make back and the usable target is still about 600 lb. The same shape on the 720 lb buffered pull needs about 720 lb usable. A single head’s in-window make does not close that gap.
• One dark day before doors, one head: stockpile is capped at about 378 lb at 90/70, then about 63 lb more if the head keeps running. About 441 lb. That misses 600 and misses 720. It also misses the back-of-house 432 lb buffered slice. It covers the back-of-house 360 lb raw slice only if 441 lb is actually in the bin and scoopable. 378 against 360 is the case Atlantic warns about: do not pick a machine whose advertised capacity sits on peak demand.
• Two air-cooled heads, not stacked: 378 × 2 = 756 lb in 24 hours at 90/70. Plus 63 × 2 = 126 lb of in-window arithmetic. About 882 lb if both bins hold the day’s make and the heads keep running. 756 lb of 24-hour make covers 600 and 720, and it covers the back-of-house 360 / 432. 756 against 720 is still close to Atlantic’s “do not match the peak” warning. Three heads are 378 × 3 = 1,134 lb in 24 hours, which covers 720 with more room. Each head needs its own bin from the compatibility list. This page does not invent a shared bin. One D-570 does not take two 30″ heads.

Sheet bin cited on the banquet-hall page: D-570 storage 543 lb.

• One dark day fills about 378 lb of that 543 lb at 90/70. The sticker is not the stockpile.
• If a D-570 did start full: after Kitchen Spot’s 20% less, 543 × 0.80 = 434 lb usable, plus 63 lb of in-window make ≈ 497 lb. That still misses 600. Two full D-570s would be a different night than “one dark day,” and this head is not stackable onto one bin.
• Kitchen Spot’s music-venue exception — a smaller head on a larger bin, with days to refill — applies when ice is truly used one or two days a week. A club open every night does not get it. A room dark Sunday through Wednesday and open one weekend night can read that sentence. Their own example is a 200 lb maker on a 700 lb bin for a 500 lb weekend. That example does not cover a 600 lb Saturday by itself.

Hoshizaki KM-520MAJ HTML (cited on the banquet-hall page): approximately 556 lb. 90/70 production is not on that page. 556 does not cover 600 or 720. It covers the back-of-house 360 and sits over 432 on the “approximately 556” cell only. If you apply Kitchen Spot’s “15% or more” because there is no 90/70 cell: 556 × 0.85 ≈ 473 lb. That is arithmetic on their derate sentence, not a printed 90/70 cell. 473 covers 360 and 432. It misses 600 and 720. Do not also subtract 15% from the 720 lb buffered target. The product page says two units may be mounted side by side. This page does not invent a shared-bin poundage for that pair. Two “approximately 556” readings are about 1,112 lb, which covers 720. Two derated readings are about 946 lb, which also covers 720. B-700SF at 700 lb (cited on the banquet-hall page) holds a 560 lb usable pile after a 20% loss if it actually starts full. One brochure day of 556 lb does not fill 700. A full B-700 plus about 79 lb of derated 4-hour make (473 ÷ 24 × 4) is about 639 lb, which covers 600 and misses 720. For the back-of-house slice alone, a full B-700 after that 20% loss (560 lb usable) covers 360 and 432.

Ice-O-Matic CIM0430A 320 lb @ 90/70 on the PDF cited for the banquet-hall page (Rev 9/17), and Scotsman C0330MA-1 288 lb @ 90/70, do not cover a 600 lb night on one head. The directory already flags a later CIM0430 reprint at 310 lb @ 90/70. Treat 90/70 as labeled if the sheet in your hands is the later one.

• Two CIM0430A heads at the 320 cell are 640 lb in 24 hours. That covers 600 and the back-of-house 360 / 432. It misses 720 before any in-window make. Three heads are 960 lb in 24 hours, which covers 720. The 310 reprint is 620 lb across two heads (covers 600, misses 720) and 930 lb across three.
• Two C0330MA-1 heads are 576 lb in 24 hours at 90/70. That covers the back-of-house 360 / 432 and misses 600. Three heads are 864 lb, which covers 600 and 720. Atlantic’s warning applies on two heads against the 432 lb slice: 576 is not “exactly the peak,” and one head at 288 is under it.

60-guest well, own cabinet

Each 120 lb well (or 144 lb with Kitchen Spot’s 20%) does not go on the back-of-house bin. These 60 guests are a planning assumption for one station. The second station is the same arithmetic, not a reason to double it again.

Manitowoc UYF-0190A on the NEO 140/190 family sheet: 193 lb @ 70/50, 140 lb @ 90/70, 90 lb bin. Directory height 38.50″ including 6″ legs.

• 140 lb @ 90/70 covers the 120 lb line and sits 4 lb under 144. Atlantic’s warning applies: do not pick a machine whose advertised capacity exactly equals peak demand. 140 against 144 is that warning.
• If the 120 lb leaves in 2 hours: 140 ÷ 24 × 2 ≈ 12 lb of arithmetic make. Stored 90 + 12 ≈ 102 lb. The 90 lb leftover does not cover a 2-hour dump of the whole well.
• If the same 120 lb is spread over 5 hours: 140 ÷ 24 × 5 ≈ 29 lb. Stored 90 + 29 ≈ 119 lb, about the 120 lb line if the bin starts full. 119 lb does not cover 144.

Manitowoc UYF-0140A is 100 lb @ 90/70 with the same 90 lb bin. That does not cover this 120 / 144 lb well. It is the smaller cabinet the bar page uses for a beer-and-wine room.

Hoshizaki KM-161BAK is 156 lb on the product page with a 78 lb bin. 90/70 is not on that HTML. 156 × 0.85 ≈ 133 lb if you apply Kitchen Spot’s 15% because the hot-room cell is missing. That covers 120 and sits under 144, and the 78 lb bin is tighter than the NEO’s 90. Hoshizaki’s current copy still calls this cabinet a fit for small bars. A 60-guest slice can be that. The whole 300-guest night is not.

Self-serve soft-drink station, a split of the 300 — not an extra 300

Scotsman HID525 is the public-access dispenser in this directory: 500 lb @ 70/50, 380 lb @ 90/70 air-cooled, 25 lb hopper. Ice Machine Sales’ nugget band is 80–500 lbs/day of production. 380 lb @ 90/70 sits in that production band. The hopper is 25 lb. The band is not storage.

• A station that serves 40 of the 300 guests is already inside the 600 lb: 40 × 2 = 80 lb. Do not add 80 on top of 600.
• 2-hour window at 380: 380 ÷ 24 × 2 ≈ 32 lb of arithmetic make. Hopper 25 + 32 ≈ 57 lb. That misses an 80 lb dump in two hours. The hopper, not the 500 lb headline, is the constraint.
• It is the wrong leftover for the building’s 600 lb pull. If those 40 drinks were sized on the ounce line instead (20 / 24 lb), 57 lb covers that cup line while the machine is running. That is the fountain alternate above, not a second 80 lb.

Form factor

Ice Machine Sales draws the nightclub split in the FAQ: modular head + large bin for the room, and undercounter at each bar when there is more than one station. GoFoodservice draws the same shapes for other buildings: modular when staff scoop a back bin, undercounter when the built-in bin covers the pull, dispenser when someone other than staff can reach the ice. Cooling is a mechanical choice, not a lb factor. See air-cooled vs water-cooled.

Modular head + bin is the back-of-house plant. Production and storage are separate SKUs. Order the bin and any top kit from the head’s compatibility list. Ice Machine Sales’ modular cube band is 300–2,000+ lb/day. 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. Ice Machine Sales puts that shape at 50–350 lb/day behind the bar. 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 on the family sheet is 90 lb. That is one well’s rush, and only if the pull fits 90 lb plus make during the window. It is not the Saturday plant.

Dispenser is the self-serve soda station. HID525 stores 25 lb. GoFoodservice’s dispenser storage band is 8–250 lb. Production in Ice Machine Sales’ nugget band still lands in the hopper this directory actually lists.

Current heads and cabinets (OEM sheets already in this directory)

Figures are the directory pages and the sheets already cited on the stadium, country club, bar, and banquet hall pages. Street prices omitted. No new model file was added for this guide.

Drain, air, filter, cleaning (late-night, multi-well)

Nightclub ice often sits in a back pantry and again under two sticks. The room is hot, the shift is long, and the wells are closed cabinets. Read the sheet before the bid.

• Power. IYT0450A is 115 V, 11.9 A minimum circuit, 20 A max fuse on the cited PDF. KM-520MAJ is a hardwired 115 V head (10.6 A, 20 A max fuse). CIM0430A is 115 V, 11.0 A minimum circuit, 15 A fuse. C0330MA-1 is 115 V, 14.3 A. UYF-0190A is 6 A on a 5-15P. UYF-0140A is 5 A on a 5-15P. KM-161BAK is 3.5 A on a 5-15P. HID525 is a 15 A cord. Two kitchen heads plus two well cabinets on one pantry circuit is an electrician question. Use the sheet.
• Drain. Melt water is not optional. NEO: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain on the family sheet cited for the 140. KM-161 and KM-520 current pages cited on the bar and banquet-hall guides list a 3/4″ FPT outlet. A well cabinet still needs the fall or the listed pump. This page is not a plumbing code opinion.
• Air. Use the 90/70 column when the sheet has one. A boxed-in louver behind the stick is a derate. GoFoodservice’s 10–15% hot-room sentence and Kitchen Spot’s 15% or more are that derate. They are not a third buffer on the 720 lb. IYT0450 PDF clearance cited on the banquet-hall page: 12″ top and sides, 5″ back. CIM0430 wants 6″ for intake and exhaust.
• Water-cooled. Some modular heads have a water-cooled sibling. Water-cooled dumps condenser heat down the drain; many cities restrict once-through cooling. Pick from the sheet. Do not switch condenser type to invent pounds. See air-cooled vs water-cooled.
• Filter. Ice-machine filter on the ice-maker inlet, not the soda gun and not the well cartridge. See filters and descalers.
• Cleaning. A bin that turns over every night is not a week-long music-venue pile. 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 bar page. Cocktail 3 lb per seat, beer-and-wine 1 lb, a 40-seat room, and Atlantic’s 90-seat cocktail example stay on ice machine for a bar. Ice Machine Sales’ nightclub row is 2 lb per person. Their cocktail example of 200 guests ≈ 600 lb stays labeled as 200 × 3.
• Not an ice-type page. Gourmet, sphere, nugget, and half-dice stay on best ice for a cocktail bar. This page is pounds per night, stations, and bins.
• Not a stadium. Concession customers at 2 lb, VIP guests at 3 lb, and a training room at 10 lb per athlete stay on ice machine for a stadium. The nightclub 2 lb cell is a different chart from the concession 2 lb cell. Do not treat a door count as a bowl.
• Not a country club. A grill, a 19th-hole lounge, and a ballroom stay on ice machine for a country club.
• Not a dining room. Cover math stays on the restaurant guide.
• Not a brewery taproom. Beer-and-wine 1 lb stays on the brewery guide when that is the room.
• Not guest-floor ice. 5 lb per occupied room stays on the hotel guide.
• Not a single invented nightclub factor. The published nightclub cell we opened is Ice Machine Sales 2 lb per person. Atlantic’s combined “bar or nightclub” cell is about 3 lb per seat. Kitchen Spot and GoFoodservice do not print a nightclub row. Their 400–1,000+ lb FAQ sentence stays labeled as their range.
• Not a price list. Street prices omitted.
• Not a review. No scores, no invented “we poured N Saturdays with this head.”

Sources

1. Ice Machine Sales, Bar & Nightclub Ice Machines — chart: cocktail bar 3 lbs per person, beer & wine bar 1 lb per person, nightclub 2 lbs per person, craft cocktail bar 4 lbs per person; prose “Bars use approximately 3 lbs of ice per patron” (the cocktail line); example cocktail bar 200 guests ≈ 600 lbs; FAQ nightclubs typically 400–1,000+ lbs per night depending on capacity and drink mix; modular with large bins; multiple bars → undercounter at each station plus modular back-of-house; undercounter 50–350 lbs/day; nugget 80–500 lbs/day; modular cube 300–2,000+ lbs/day (retrieved 2026-09-29).
2. The Kitchen Spot, Ice Machines: Sizing for Application — cocktail bar 3 lbs per person; beer & wine bar 1 lb per person; fountain 5 / 6 / 8 / 10 / 12 / 16 oz per 10 / 12 / 16 / 20 / 24 / 32 oz drink; chart add 20% (10% once needs exceed 1,000 lb/day); 90° kitchen can cut make by 15% or more; bin usually 10–20% larger than daily make, and the pile holds 10–20% less than specified; one- or two-days-a-week exception names a church, an event center, or a music venue. No nightclub row (retrieved 2026-09-29).
3. GoFoodservice, Commercial Ice Machine Guide — cocktail service 3 lbs per seat; quick-reference Bar/Cocktails cells already include 20% (100 → 360 lb, 250 → 900 lb); quick-service cup bands 5 / 8 / 12 oz (the 20% is not on those ounce cells); modular 250–2,500 lb/day; undercounter 50–500 lb/day, typical 100–250 lb/day, storage 7–250 lb; dispenser production 200–800 lb/day, storage 8–250 lb; actual output may be 10–15% lower in hot rooms. No nightclub row. Live header Last updated: Sep 20, 2026 (retrieved 2026-09-29).
4. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — bar or nightclub about 3 lb per seat (one combined cell; increase for cocktail-intensive menus, multiple wells, bottle chilling, and outdoor service); busy-bar reserve 15–25%; outdoor / event reserve 25–30%; bin formula (window use − make during the window + opening safety stock); do not match advertised capacity exactly to peak demand. Dated Jul 15, 2026 (retrieved 2026-09-29).
5. Existing VenueIce pages and the OEM sheets they already cite: bar (cocktail 3 lb vs nightclub 2 lb vs craft 4 lb vs beer-and-wine 1 lb; UYF-0190A 193 / 140, UYF-0140A 137 / 100, KM-161BAK 156 and 78 lb bin), stadium and banquet hall (IYT0450A 490 / 378, D-570 543 lb, KM-520MAJ 556, B-700SF 700 lb, CIM0430A 435 / 320, C0330MA-1 400 / 288), country club, best ice for a cocktail bar, brewery, restaurant, hotel, how to size, ice bin sizing, undercounter vs modular vs countertop, cube vs half-dice vs nugget vs flake, air-cooled vs water-cooled, filters and descalers, how to clean. Directory pages: UYF-0190A, UYF-0140A, KM-161BAK, HID525 (500 / 380, 25 lb hopper).

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On KM-520 and KM-161, the pages this site already cites do not print 90/70 production. On CIM0430A, the PDF cited on the banquet-hall page prints 320 lb @ 90/70; a later reprint flagged on the directory page prints 310.