VenueIce

Size the machine by the business, then compare brands.

Ice machine for a pizzeria (pizza restaurant)

Updated 2026-09-06. Independent guide — not a dealer quote.

A pizzeria is fountain and takeout drinks plus, sometimes, dining-room covers. Slice shops and carryout windows size ice from cups, not from a 1.5 lb restaurant guest. A sit-down pizza dining room that also runs a soda well is two worksheets. Dough flake — if the commissary or mixer actually uses ice in the bowl — is a third plant. Putting Friday fountain rush on a 38 lb crescent leftover, or copying the full-service restaurant 1.5 lb/guest line onto every takeout ticket, is how the well is empty at 6:30.

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.

Published pizzeria factors

Foodservice charts we opened do not publish a “pizzeria pounds per guest” line. Closest published rows are quick-service / fountain for slice and takeout drinks, full-service restaurant for plated dining covers, and recipe / flour-weight flake if pizza dough is cooled with ice. Those are dealer/OEM rules of thumb, not a manufacturer warranty and not a lab measurement.

Published line Factor What the source is talking about
Atlantic Store Equipment, quick-service restaurant 0.5–1.0 lb per customer “Base the final number on drink size, refill policy, and takeout volume.” Closest published per-customer row for a slice / carryout shop. Not a pizzeria label.
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 Fountain and takeout cups. Converted: 0.31 / 0.375 / 0.50 / 0.625 / 0.75 / 1.00 lb per drink. Table marked +20%.
GoFoodservice, restaurant “quick service cups” Same as their convenience-store cup table 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 the fountain uses a cold plate.
Light Soda On Tap, fast-casual restaurants 2 to 3 lb per customer “Iced beverages are a major driver, and self-serve drink stations add unpredictability.” Higher than Atlantic’s QSR band. Use it only if the shop is actually self-serve / refill-heavy fast-casual, not as a default slice-counter number.
The Kitchen Spot, self-service 2 to 3 lb per person Same idea as Light Soda’s self-serve sentence. Do not drop this on a staffed 16 oz cup well.
Atlantic / Kitchen Spot / HVACDirect, full-service restaurant About 1.5 lb per guest (HVACDirect 1.5–2 lb) Dining-room covers only. The restaurant guide already uses this line. Add fountain takeout as its own cup count.
GoFoodservice, restaurant 2 lb per person served Higher restaurant line than Atlantic / Kitchen Spot. Same page’s salad-bar row is 30 lb per cubic foot; flaked ice 2 lb per person served.
The Kitchen Spot, salad bar 35 lb per cubic foot Display ice, not fountain ice.
Howe, flake for dough cooling Flake preferred; pizza crust named Melt 144 BTU/lb vs chilled water 1 BTU/lb/°F. Pizza crust is on their bakery-dough list. Their smallest published bakery plant is 1,000 lb/day.
Coast Distributors, bakery dough mixing 10–20% of flour weight as ice Closest published recipe factor. Same flour-weight block already cited on the bakery guide. Amounts “vary by recipe and ambient conditions.”
The Kitchen Spot, hot room 15% or more less make Copy says a machine in a 90° kitchen or bakery with ~70° water. A deck or conveyor oven alley is that room.

The VenueIce sizing table already has a quick-service row (0.5–1.0 lb per customer, or drink-size rules) and a full-service restaurant row (about 1.5 lb per guest). It does not have a pizzeria guest factor, because the dealer charts we opened do not publish one. Use Atlantic’s 0.5–1.0 lb/customer or Kitchen Spot / GoFoodservice oz-per-cup for fountain and takeout. Use 1.5 lb/guest (or GoFoodservice 2 lb) only for dining-room covers. Use Coast’s 10–20% of flour weight for mixer ice if the dough formula actually calls for it. Add Kitchen Spot’s +20% when you want their published reserve. Do not fold takeout cups into the cover count. Do not invent a “pizzeria lb/guest.”

Why a pizzeria is not a restaurant cover count

A full-service dining room assumes almost every seat gets water and an iced drink. A neighborhood slice shop may sell 200 pies and 180 sodas — or 200 pies and 40 sodas. The ice load is the drink, not the pizza.

  • Count cups 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 cup size you actually sell.
  • Takeout and delivery are fountain volume. Atlantic’s QSR adjustment is drink size, refill policy, and takeout volume. Kitchen Spot’s QSR / drive-through ounce table is the same job. Nishi Enterprise’s restaurant-sizing page says a room with 40 seats can still sell several hundred fountain drinks, iced teas, or lemonades through takeout and delivery — size from cups sold, not seats.
  • Dine-in covers stay on the restaurant line. If the dining room is plated service with water glasses and iced tea, use Atlantic / Kitchen Spot 1.5 lb/guest for those covers. Do not also multiply those same people by the QSR 0.5–1.0 lb row.
  • Self-serve soda is a different factor. Light Soda’s fast-casual 2–3 lb/customer and Kitchen Spot’s self-service 2–3 lb/person assume refill stations. A staffed cup at the register is the ounce table.
  • Dough flake is not drink ice. Howe names pizza crust among doughs that use flake. Coast sizes mixer ice as a share of flour. Atlantic: if you need two ice forms, specify two systems. Kitchen Spot’s “multiple units” paragraph is the same idea (flake at the display, cube at the bar).

Cube, half-dice, crescent, and nugget math for glasses lives on best undercounter for a cafe and cube vs half-dice vs nugget vs flake. Fountain chewable ice is the c-store nugget story. Do not scoop drink cubes into a mixer because the soda machine is closer.

Worked neighborhood slice shop (fountain + takeout)

Same peak-day method as the sizing page: count the load, pick a published factor, add the reserve the source uses. No dining room, no salad bar, no dough flake.

Peak Saturday 180 fountain / takeout drinks. Weigh the cups; we did not invent your fill.

  • Kitchen Spot 8 oz ice / 16 oz drink: 180 × 8 oz = 1,440 oz ÷ 16 = 90 lb
  • Kitchen Spot 10 oz ice / 20 oz drink: 180 × 10 oz = 1,800 oz ÷ 16 = 112.5 lb
  • Kitchen Spot +20% on those ounce lines: about 108–135 lb
  • Atlantic QSR 0.5 lb/customer: 180 × 0.5 = 90 lb; +20% → 108 lb
  • Atlantic QSR 1.0 lb/customer: 180 × 1.0 = 180 lb; +20% → 216 lb

The 90–135 lb Kitchen Spot ounce band is still in large-undercounter territory if the bin covers the rush. 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 Manitowoc UYF-0190A is 193 / 140 lb in the same 90 lb cabinet — more make, not more stored ice at 5:30. A Hoshizaki KM-81BAK is 98 / 76 lb with a 38 lb bin. Hoshizaki’s own copy on that page is “small bars, hotel lobbies, and office break rooms.” It is not an 180-drink Friday fountain.

Atlantic’s upper QSR band (180–216 lb after reserve) already sits on the 90/70 columns we have for those cabinets (UYF-0190A 140 lb; ICEU150HA 130 lb). If the shop actually lives at 1.0 lb/customer, that is a modular conversation, not a 38 lb leftover. Weigh the cups before you shop the high end of Atlantic’s QSR range.

Do not copy Light Soda’s 2–3 lb fast-casual line onto this 180-drink counter unless the soda is self-serve with refills. 180 × 2.5 = 450 lb is a different building.

Worked dine-in + takeout pizza room

Same peak Saturday, plus a dining room. Dining covers and takeout cups are separate lines.

  • 80 dine-in covers (Atlantic / Kitchen Spot restaurant 1.5 lb): 80 × 1.5 = 120 lb
  • 220 takeout / fountain drinks (Kitchen Spot 8 oz / 16 oz): 220 × 8 oz = 1,760 oz ÷ 16 = 110 lb
  • Peak-day cube subtotal: 230 lb
  • Kitchen Spot +20% on that cube: about 276 lb
  • GoFoodservice restaurant 2 lb on the 80 covers only: 80 × 2 = 160 lb dining; takeout cups stay on the ounce line (110 lb) → 270 lb before reserve
  • Light Soda / Kitchen Spot self-serve 2–3 lb on the 80 covers: 160–240 lb dining — use it only if those covers are at a refill station, not in addition to the 1.5 lb row

276 lb after Kitchen Spot’s reserve 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 90/70 columns we have on those cabinets. That is a modular cube head + bin job for drinks.

Add-ons the restaurant and bakery pages already name, still as their own rows:

  • Salad bar: Kitchen Spot 35 lb/ft³; GoFoodservice 30 lb/ft³. A 2 ft³ well is 60–70 lb in the well before anyone replenishes it. We did not measure your well. That ice is usually flake — Atlantic and Hoshizaki both treat display ice as a different type.
  • Dough flake (Coast 10–20% of flour): operator-counted 80 lb of flour on the peak mix is 8–16 lb in the bowls. Kitchen Spot +20% → about 10–19 lb. That is not 276 lb of soda ice.

Atlantic’s seasonal-restaurant reserve band is 15–25%; their outdoor / patio band is 25–30%. Light Soda tells operators in hot-summer markets to add at least 15–25% for summer. Pick the reserve the source that matches the patio uses. Do not stack every chart on both the cover line and the cup line.

Worked dough flake split (optional)

Howe lists pizza crust with bagel, cookie, and pie dough as flake applications. Coast sizes mixer ice as 10–20% of flour weight. Ice Systems (already cited on the bakery page) sizes from ice per batch, batches per hour, and mixers running together — peak, not average day.

Peak mix 80 lb of flour, no cafe counter on this cabinet:

  • Coast 10%: 8 lb
  • Coast 20%: 16 lb
  • Kitchen Spot +20%: about 10–19 lb

A Hoshizaki F-330BAK stores 80 lb. The 24-hour “up to 331 lb” column is far above this mixer. Howe’s 1,000 lb/day bakery starting plant is a commissary, not a 24″ hole next to a deck oven. If chilled water already hits target dough temperature, we do not invent a “you must buy a flaker” rule. If the shop does not put ice in the dough, this line is zero.

Do not add the 8–19 lb flake to the 276 lb fountain plant and shop one machine. Atlantic and Kitchen Spot both tell you to split ice types.

The Friday-night window

A 24-hour rating is not a bucket. Pizzeria ice is taken in a short window — lunch slice rush, then dinner — not as 8 lb every hour for 24 hours.

Atlantic’s own bin example (on their restaurant page) is 240 lb during a three-hour dinner rush on a 600 lb/day machine. They divide 600 by 24 to get a theoretical 25 lb/hour, subtract 75 lb of make during the window, and still need stored ice plus opening stock.

Take the neighborhood slice shop Kitchen Spot 16 oz line (90 lb before reserve). If even half of that is scooped between 5:30 and 8:00:

  • Dinner pull: about 45 lb in 2.5 hours
  • 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 45 lb pull if it is actually full at 5:30.
  • 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 × 2.5 h ≈ 10 lb. On paper: ~100 lb against a 45 lb fountain-only pull.
  • KM-81BAK stored ice: 38 lb. A 45 lb pull already empties the bin before you count make at 76 lb @ 90/70.

Take the dine-in + takeout cube subtotal (230 lb before reserve). If half leaves in three hours:

  • Dinner pull: about 115 lb
  • Largest undercounter bin here: 90 lb. Theoretical make on a 140 lb @ 90/70 cabinet is 140 ÷ 24 ≈ 5.8 lb/hour × 3 h ≈ 17 lb. On paper: ~107 lb against a 115 lb pull — and that assumes the oven alley still gives you 90/70.
  • A modular head on a B-300SF (300 lb application capacity) is the storage class Atlantic’s rush math is talking about.

That hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. A boxed-in oven alcove will not even give you the 90/70 column. See how to size and air-cooled vs water-cooled.

Kitchen / oven-alley heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives next to a deck oven, a conveyor, or a 600°F stone 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.”
  • Light Soda: real-world output varies with ambient temperature, water quality, and usage. Size for peak, not average.

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%
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 we opened 2026-09-06 — omitted —
Hoshizaki KM-520MAJ ~556 lb Not on the HTML product page we opened 2026-09-06 — omitted —
Hoshizaki F-330BAK 331 lb “up to” Not on the HTML product page we opened 2026-09-06 — omitted —

Compare the 90/70 column to the peak-day target when the sheet has one. A 400 lb “up to” head that makes 288 lb in a 90° oven alley is a 288 lb machine that night.

Air-cooled cabinets also dump heat into that alley. 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. F-330BAK is 3,400 BTU/h. NEO U-140 / U-190 family sheet: 2,150 average / 2,600 peak. CIM0430A sheet: 5,100 BTU/h. Those BTUs become kitchen cooling load on an air-cooled cabinet next to pizza ovens. See air-cooled vs water-cooled.

Form factor: undercounter vs modular; cube vs flake

Atlantic, GoFoodservice, Light Soda, and HVACDirect all draw the same line: undercounter when demand is low-to-moderate and the built-in bin covers the rush; modular head + bin when production is high or storage has to be chosen separately.

Job Typical form Do not use it for
Slice / carryout fountain, Kitchen Spot ~90–135 lb ounce band, 115 V alcove Large undercounter cube / half-dice (KM-161, UYF-0140/0190, ICEU150) Dine-in + takeout 230–276 lb night; dough flake
Staff water or a 20–40 cup garnish fridge Compact undercounter / top-hat (KM-81, AM-50, C-80) Friday fountain; mixer ice
Chewable soda ice at a small well Cubelet / nugget undercounter (C-80) or a modular nugget head if volume grows Hard-cube salad bar; pizza-dough flake
Dine-in covers + takeout cups past ~200–300 lb after reserve Modular cube head + bin sized to the rush A 90 lb undercounter leftover
Salad bar / cold display Flake as its own cabinet Scooping drink cubes onto lettuce
Mixer-side pizza-dough ice Compact flake undercounter (F-330 class) if the formula uses ice Filling fountain cups
Wholesale / commissary dough plant Industrial flake (Howe 1,000+ lb) A 80 lb undercounter leftover

Undercounter is one 115 V cabinet with a built-in bin. HVACDirect calls undercounter machines “ideal for offices, cafes, and smaller establishments with constrained space.” 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 rush 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.

Modular head + bin is how you get Atlantic’s dinner-rush storage and Kitchen Spot’s 10–20% larger bin than daily make. 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 and is their “high-volume restaurants” form. The smallest modular cube heads in this directory are the 400–550 lb class. That is a kitchen plant, often hardwired, not a slice-counter plug-in.

Flake at the mixer or salad bar is not the drink machine. Hoshizaki’s current F-330BAK page writes salad bars, seafood displays, and “other applications requiring long-lasting, sanitary ice.” It does not print “pizzeria” or “pizza dough” on that HTML. The pizza-crust flake sentence we opened is on Howe. The F-330 is the flake cabinet already in this directory that fits a tight oven-alley hole (24″ × 26″ × 39″, front-in / front-out). It is not Howe’s 1,000 lb plant.

Cube ice (crescent, half-dice, medium cube) is the usual fountain and water-glass ice. Nugget / cubelet is chewable soda ice. Flake is dough and display ice. See cube vs half-dice vs nugget vs flake.

Current cube undercounters for fountain (OEM sheets)

Figures are manufacturer ratings. Full citations live on each directory page. Street prices omitted. These cabinets are slice-counter and small-dining tools unless you also have a dump bin or a second plant for a busy takeout well.

Model Ice Cited make Bin Cabinet / power Pizzeria note
Hoshizaki AM-50BAK Top hat 54 lb “approximately” (current product page). 90/70 omitted 27 lb 14.875″ × 22.625″ × 33.5″; 115/60/1, 2.0 A, 15 A max fuse, 6 ft NEMA 5-15P Staff / tasting. Hoshizaki copy: hotel suite / office / kitchen. Not a fountain plant.
Hoshizaki C-80BAK Mini cubelet 92 lb “approximately.” 90/70 not on that HTML page 27 lb Same 15″ family; 115/60/1, 2.8 A, 15 A max fuse, 6 ft 5-15P Chewable soda ice. Same small 27 lb bin.
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 Narrow drink cabinet. 39″ H will not fit a 36″ counter. 1,800 BTU/h.
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 rush if it starts full. 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 a fountain cup. 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; 5:30 scoop capacity does not grow.
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.

AM-50BAK, C-80BAK, KM-81BAK, and KM-161BAK are R290 on those current Hoshizaki pages.

Current modular heads + bins (OEM sheets)

Pair the head with a bin from the compatibility list, not with an undercounter leftover. Pizzeria logic is the same as restaurant F&B: storage for the service window.

Model Ice Cited make Cabinet / power Notes
Hoshizaki KM-520MAJ Crescent ~556 lb (“approximately” / “up to 556” on the current product page). 90/70 not extracted from that HTML 22″ × 27.375″ × 28″; 115 V hardwire, 10.6 A, 20 A max fuse; 7,000 BTU/h Compatible bins on the page include B-250 through B-1300 and DB/DM dispensers. Slim-line; two heads side by side is a documented Hoshizaki layout. ENERGY STAR stated on the 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 30″ × 24.5″ × 21.5″ on that URI page (some earlier copy 24″ D — use the current cut sheet); 115 V, MCA 11.9 A, 20 A max fuse. Cord vs hardwire: confirm the current sheet Head only. URI copy suggests D400 / D570 bins and marks the head not stackable. R410A on that page. Half-dice packs a fountain cup.
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 30.25″ × 24.25″ × 21.25″; 115/60/1; min. circuit 11.0 A, 15 A fuse; 5,100 BTU/h on that PDF ENERGY STAR mark on the sheet. Head only; B25–B1660 on that PDF. Dual exhaust; 6″ intake/exhaust clearance. Water-cooled CIM0430W is a different water-use story (169 gal/100 lb condenser water on the same PDF).
Scotsman C0330MA-1 Medium cube 400 / 288 lb (70/50 and AHRI 90/70 on the Rewonline listing) 30″ × 24″ × 23″; 115/60/1, 14.3 A. Often hardwired on Prodigy Plus copy — confirm the current sheet ENERGY STAR on that listing. Common bins in circulated copy include B330 / B530.

Hoshizaki bins already cited on the restaurant page (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 pizzeria looks at it
B-300SF 300 lb (11.51 ft³) 22″ × 32.5″ × 46″ Same width as KM-520MAJ. Covers a 115 lb dinner-rush pull only if the bin is actually full and usable. 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 head. 22″ head needs the top kit on the sheet.

Kitchen Spot’s usual bin rule is 10–20% larger than daily make, except the church / one-or-two-days-a-week pattern. A pizzeria turns the bin over. Do not park a week of ice in a sealed bin. Follow the clean/sanitize interval on the machine sheet. We are not writing a health-department letter.

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.

Current flake undercounter (OEM sheets)

Hoshizaki F-330BAK current product page (retrieved 2026-09-06): up to 331 lb flake / 24 h, 80 lb built-in bin (2.7 ft³, AHRI 820 method), 24″ × 26″ × 39″, 115/60/1, 6.3 A, 15 A max fuse, 8 ft NEMA 5-15P, R290 (2.8 oz), 4.29 kWh/100 lb @ 90/70, 12 gal/100 lb, 3,400 BTU/h. 90/70 production is not on that HTML page — omitted. Front-in / front-out. ENERGY STAR stated on the page.

Use it for a salad-bar well or a mixer-side dough line, not as the fountain cube. Kitchen Spot’s salad-bar factor is 35 lb/ft³. GoFoodservice’s is 30 lb/ft³. Size display flake from the well volume and how often you refill it, not from Atlantic’s QSR 0.5–1.0 lb row. Size dough flake from Coast’s flour share.

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.

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

Power, drain, air, filter (oven-alley realism)

Many pizzeria ice rooms are a hot hole: one circuit, a mop sink, a deck or conveyor oven eight feet away, and a louver someone boxed in. Read the sheet before the quote.

  • 115 V cord-and-plug on the compact cabinets above (KM-81, KM-161, UYF-0140/0190, F-330BAK, AM-50, C-80). 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. Two cabinets plus a fountain on one oven-alley circuit is an electrician question.
  • Drain. Gravity to a nearby floor drain or sink tail if the sheet’s fall and fitting work (KM-81 / KM-161 / KM-520 / F-330: 3/4″ FPT on those current pages; AM-50 / C-80: 1/2″ FPT; NEO family sheet: 1/2″ FPT ice-making drain and 1/2″ FPT bin drain). Hoshizaki accessory HS-5061 is the listed drain pump on AM/C/KM compact units. Melt water is not optional.
  • Air / oven alley. Front-in / front-out cabinets (KM-81BAK, KM-161BAK, F-330BAK, AM-50BAK, C-80BAK) exist for tight holes. Modular heads still need the clearance on the sheet (CIM0430A PDF: 6″ intake and exhaust). A boxed-in louver next to a pizza oven is a derate. Use the 90/70 column if you have it.
  • Water-cooled condensers dump heat into condenser water. CIM0430W on the same Ice-O-Matic PDF lists 169 gal/100 lb condenser water. Many cities restrict once-through cooling. Do not pick water-cooled to hide an oven-alley install without a mechanical reason.
  • Filter. Ice-machine filter, not the fountain cartridge and not a flaker-forbidden 4HC-H on the F-330. See filters and descalers.
  • Water pressure. Hoshizaki compact, F-330, and KM-520 pages list about 10–113 psig. Manitowoc NEO and the CIM0430 sheet list 20–80 psi. Too little pressure and harvest fails.
  • Ice that goes into dough is an ingredient. Follow the clean/sanitize interval on the machine sheet. We are not writing a health-department letter.
  • 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 code letter. NSF marks and manuals are on the sheets. We do not say an install “meets” a health department.
  • Not a review. No scores, no invented “we installed N of these.”
  • Not a price list.
  • Not a cafe, restaurant, bakery, or c-store guide. Those venues keep their own pages. A pizzeria with a dining room still uses the restaurant 1.5 lb cover math for plated guests. Mixer flake still uses the bakery flour-weight method. Fountain ounces overlap the c-store cup table.
  • Not a published “pizzeria lb/guest.” We did not find one. Closest lines are Atlantic QSR, Kitchen Spot / GoFoodservice fountain ounces, and the restaurant cover row.
  • Not an industrial pizza-commissary catalog. Howe’s 1,000+ lb bakery flake class is that building. This directory does not carry those SKUs.
  • Not healthcare. Dispenser families sold into hospitals are out of scope here.

Sources

  1. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — quick-service restaurant 0.5–1.0 lb per customer, adjusted for drink size, refill policy, and takeout volume; full-service about 1.5 lb per customer; cup-by-cup beverage method when POS counts exist; dinner-rush bin example; reserves 15–25% (seasonal restaurant) and 25–30% (outdoor / highly variable); two ice forms → two systems; flake assigned to salad bars / displays. Dated Jul 15, 2026 on the live article (retrieved 2026-09-06).
  2. The Kitchen Spot, Ice Machines: Sizing for Application — convenience store / QSR / drive-through 5 / 6 / 8 / 10 / 12 / 16 oz ice per 10 / 12 / 16 / 20 / 24 / 32 oz drink; restaurant 1.5 lbs per guest; self-service 2 to 3 lbs per person; salad bar 35 lbs per cubic foot; 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 2026-09-06).
  3. 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); salad bar 30 lbs per cubic foot; flaked ice 2 lbs per person served; modular 250–2,500 lb/day “best for high-volume restaurants”; 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. Last updated Aug 18, 2026 (retrieved 2026-09-06).
  4. Light Soda On Tap, How Many Pounds of Ice Does a Restaurant Need Per Day? — fast-casual 2 to 3 lb per customer; full-service 1.5–2 lb per customer per meal service; form-factor bands under 300 / 300–600 / 600+ lb/day; hot-summer markets at least 15–25%. Dated June 4, 2026 (retrieved 2026-09-06).
  5. HVACDirect, Commercial Ice Machine Buying Guide — restaurant 1.5–2 lbs. per customer; undercounter “ideal for offices, cafes, and smaller establishments”; modular heads “perfect for large production volumes” (retrieved 2026-09-06).
  6. Nishi Enterprise, How to Size a Commercial Ice Machine for a Restaurant — QSR sized from daily cups sold (self-serve fountains, drive-through, takeout, refills); a 40-seat room can still sell several hundred fountain drinks through takeout and delivery (retrieved 2026-09-06).
  7. Howe, Applications for Flake Ice Machines in the Baking Industry — flake preferred over cubed or crushed; melt 144 BTU/lb vs chilled water 1 BTU/lb/°F; bagel / cookie / pie / pizza-crust doughs; published bakery range 1,000–40,000 lb/day (retrieved 2026-09-06).
  8. Coast Distributors, Best Flake Ice Machines 2026 — dough-mixing factor 10–20% of flour weight; amounts vary by recipe and ambient conditions; beverage service told to use cube or nugget, not flake (retrieved 2026-09-06).
  9. 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 (retrieved 2026-09-06).
  10. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A, 2,800 BTU/h (retrieved 2026-09-06).
  11. 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” (retrieved 2026-09-06).
  12. 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; “perfect for salad bars, seafood displays” (retrieved 2026-09-06).
  13. Hoshizaki, AM-50BAK product page — 54 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 115 V, 2.0 A (retrieved 2026-09-06).
  14. Hoshizaki, C-80BAK product page — 92 lb, 27 lb bin, same 15″ family, 115 V, 2.8 A (retrieved 2026-09-06).
  15. Hoshizaki, B-300SF and B-500SF product pages — 300 / 500 lb application capacity; 22″ / 30″; top kits sold separately (retrieved 2026-09-06).
  16. 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; retrieved 2026-09-06).
  17. URI, IYT0450A listing — 490 lb/day, 30″ × 24.5″ × 21.5″, 115 V, MCA 11.9 A, 20 A max fuse, R410A, suggested D400 / D570, not stackable (retrieved 2026-09-06).
  18. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb, 30.25″ × 24.25″ × 21.25″, 115/60/1, 11.0 A / 15 A, 5,100 BTU/h, 6″ clearance; CIM0430W condenser water 169 gal/100 lb (retrieved 2026-09-06).
  19. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70, 30″ × 24″ × 23″, 115 V, 14.3 A (retrieved 2026-09-06).
  20. Directory pages already citing the same OEM language: KM-81BAK, KM-161BAK, UYF-0140A, UYF-0190A, ICEU150HA, KM-520MAJ, IYT0450A, CIM0430A, C0330MA-1, F-330BAK, AM-50BAK, C-80BAK.

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