Ice machine for a school cafeteria (K-12 / campus dining)

A school cafeteria is a meal-period rush, not a restaurant day. K-12 lunch often dumps most of the ice into cups and pans in two hours, then the line goes quiet. University dining is the same physics with a higher published per-student factor. Putting 250 lunch trays on a 38 lb crescent leftover, or copying the full-service restaurant 1.5 lb/guest line onto every enrolled student when the drinks are still cartons, is how the well is empty at 12:10. Putting the athletic training room on that same cabinet is a different mistake: trainer ice is a separate published line, usually a different ice type.

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

• K-12 cafeteria / kitchen managers sizing a cube or half-dice plant for one or two meal periods.
• Campus dining / university commons where the published school line is often the higher 1.5 lb/student band.
• District facilities comparing a compact undercounter in a small elementary against a modular head + bin on a high-school serving line.

It is not a training-room, concession-stand, or bagged-ice merchandiser page. Those stay as add-on rows.

Published school cafeteria factors

Foodservice charts do publish a school / cafeteria row. They do not all print the same number. Those are dealer/OEM rules of thumb, not a manufacturer warranty and not a lab measurement.

The VenueIce sizing table now has a school cafeteria row. Use Kitchen Spot / Ice Machine Sales / KaTom 1 lb per student per meal period when the line actually ices drinks. Use Hoshizaki / GoFoodservice 1.5 lb/student for university dining, or when you want the higher OEM/dealer school band. Use Kitchen Spot / Ice Machine Sales / Light Soda 2–3 lb/person only if the station is self-serve with refills — that replaces the 1–1.5 lb row for those students, it does not sit on top of it. Add Kitchen Spot’s +20% (or GoFoodservice’s already-buffered columns) when you want their published reserve. Do not invent a third “K-12 lb/student.”

KaTom’s carton caveat matters: if the serving line is milk cartons and juice boxes, the 1 lb cafeteria line is the wrong worksheet. Count staff drinks, salad-bar flake, and any iced-tea urn you can actually weigh.

Why lunch-rush bin size beats 24-hour make

Restaurant charts size a machine that makes ice all day into a bin that turns over. A school lunch line sizes a pile of ice that has to exist when the first period hits the beverage station.

• Count meal-period students, not enrollment. Ice Machine Sales writes per meal period. A 1,200-student high school that serves 400 lunches is a 400-person worksheet, not a 1,200-person one. Breakfast is a second period if you ice those drinks too.
• Do not copy 1.5 lb/guest restaurant math onto every tray. The restaurant line assumes water plus an iced drink plus kitchen use. A carton-only elementary is closer to KaTom’s “limited ice” sentence. A university commons with fountain and refill is closer to Hoshizaki / GoFoodservice 1.5 lb.
• Self-serve soda is a different factor. Kitchen Spot’s self-service 2–3 lb/person and Ice Machine Sales’ education-page 2–3 lb assume refill stations. A staffed 12–16 oz cup is the c-store ounce table, or the 1–1.5 lb cafeteria row — not both.
• Athletic ice is not cafeteria ice. Ice Machine Sales’ education chart puts training-room ice at 5 lb/athlete. Their sports page puts it at 10 lb. Either way it is a separate cabinet, often flake or cubelet. Do not multiply the football roster by 5 and add it to lunch.
• Bagged ice by the door is merchandising. GoFoodservice’s packaged-ice line (c-store context) is 10 lb × bags sold per day. A booster-club bag freezer is that worksheet, not the lunch line.

Cube, half-dice, and crescent math for fountain cups lives on cube vs half-dice vs nugget vs flake. Chewable soda ice is the c-store nugget story. Hoshizaki’s education paragraph names cubelet, crescent, or top-hat for school staff rooms and cafeterias — that is OEM application copy, not a sizing formula.

Worked carton-only elementary (staff ice)

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

KaTom: carton / non-fountain service has limited cafeteria ice. We do not invent a “0.2 lb/student” substitute. Count the people who actually take ice.

• 16 kitchen / office staff (Kitchen Spot office 1.5 lb/employee): 16 × 1.5 = 24 lb
• Kitchen Spot +20%: about 29 lb
• Kitchen Spot water-glass 4 oz / 10 oz if you instead count 40 staff waters and no other ice: 40 × 4 oz = 160 oz ÷ 16 = 10 lb

That 24–29 lb is staff ice, not 400 enrolled students. A Hoshizaki AM-50BAK stores 27 lb. A Hoshizaki KM-81BAK stores 38 lb. Hoshizaki’s own copy on the KM-81 page is “small bars, hotel lobbies, and office break rooms.” That is this room. It is not a 250-student fountain lunch.

If the elementary later adds an iced-tea urn or a small fountain, move to the 1 lb meal-period worksheet. Do not keep the 27 lb top-hat as the serving-line plant.

Worked K-12 lunch (staffed fountain, 250 students)

One meal period. Staffed cups, not a refill station. No salad bar, no athletics.

• Kitchen Spot / Ice Machine Sales / KaTom 1 lb per student: 250 × 1.0 = 250 lb
• Kitchen Spot +20%: 300 lb
• Hoshizaki / GoFoodservice 1.5 lb/student: 250 × 1.5 = 375 lb
• GoFoodservice buffered cafeteria column (1.5 lb already +20%): their 250 customers cell is 450 lb
• Kitchen Spot QSR 8 oz ice / 16 oz drink if you instead count 250 cups: 250 × 8 oz = 2,000 oz ÷ 16 = 125 lb — only if that is truly all you scoop

The 250–300 lb Kitchen Spot 1 lb band 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 (UYF-0190A 140 lb; ICEU150HA 130 lb). That is a modular cube head + bin job for the serving line.

The 375–450 lb Hoshizaki / GoFoodservice band is the same form: modular head, and a bin that can open the lunch period with most of that ice already in it. See the rush section.

Do not copy Light Soda’s 2–3 lb fast-casual line onto this 250-student staffed well unless the soda is self-serve with refills. 250 × 2.5 = 625 lb is a different building.

Worked K-12 lunch + self-serve beverage

Same 250 students, refill station instead of a staffed cup.

• Kitchen Spot / Ice Machine Sales / Light Soda self-serve 2–3 lb/person: 250 × 2.5 = 625 lb
• Kitchen Spot +20%: about 750 lb
• Ice Machine Sales low end 2 lb: 500 lb; +20% → 600 lb
• Do not also add the 1 lb or 1.5 lb cafeteria row on these same students

750 lb after Kitchen Spot’s reserve is a larger modular conversation than the 400–550 lb heads in this directory can cover alone on a 90/70 day (C0330MA-1 288 lb AHRI; CIM0430A 320 lb on the PDF we opened). Two heads, a bigger class of head, or a second plant at the beverage station — Kitchen Spot’s “multiple units” paragraph — is the published pattern. We do not invent a 700 lb SKU that is not in this directory.

Add-ons 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. That ice is usually flake.
• Breakfast period: run the same per-student factor on breakfast heads, then add it. Ice Machine Sales is per meal period.
• Bagged ice for field day or a booster freezer: GoFoodservice packaged-ice 10 lb × bags. Count the bags you actually send out.

Worked university dining (400 students)

Ice Machine Sales splits university dining at 1.5 lb/student. Hoshizaki’s calculator uses the same 1.5 lb for “schools and university cafeterias.” GoFoodservice’s school cafeteria row is 1.5 lb.

• Hoshizaki / GoFoodservice / Ice Machine Sales university 1.5 lb: 400 × 1.5 = 600 lb
• Kitchen Spot +20%: 720 lb
• GoFoodservice buffered 1.5 lb math on 400 students: 400 × 1.5 × 1.2 = 720 lb (their printed columns skip 400; 250 = 450 and 500 = 900)
• Kitchen Spot / Ice Machine Sales K-12 1 lb if you wrongly use the lower row: 400 lb; +20% → 480 lb — use it only if this commons is actually a staffed 1 lb line, not a university dining hall

720 lb after reserve is past a single 400–550 lb head’s 90/70 column in this directory. Campus dining that lives on the 1.5 lb row is usually two modular plants, a larger head class, or a dispenser at the beverage island plus a back-of-house cube bin. Hoshizaki’s education copy names cubelet for schools; a chewable dispenser (small hopper) is a second SKU, not a substitute for the 720 lb dump bin.

What this page is not: athletic training ice

Athletic training rooms are a separate line. Do not fold them into lunch. The dedicated gym / fitness / athletic-training guide is that worksheet.

Ice Machine Sales’ education chart: 5 lb per athlete. The same dealer’s sports chart: 10 lb per athlete. We did not find a Hoshizaki or GoFoodservice OEM table that publishes pounds per athlete. Treat 5–10 lb as a dealer range, not a warranty.

Worked add-on, 40 athletes in the training room that afternoon, not added to the 250-student lunch:

• Education-page 5 lb: 40 × 5 = 200 lb
• Sports-page 10 lb: 40 × 10 = 400 lb

That ice is usually flake (packs a bag, conforms) or cubelet. Ice Machine Sales’ sports FAQ prefers flake for training rooms. Hoshizaki’s current F-330BAK HTML names salad bars and seafood displays, not “athletic training.” It stores 80 lb. A 200 lb trainer pull does not fit that leftover. A cafeteria cube head is the wrong shape for an ice bag even if the 24-hour number looks big enough.

Concession stands, field coolers, and ice baths are still not cafeteria math. Weigh a cooler fill or use the dealer athlete line on the people who actually get bags. Keep it off the lunch worksheet.

The lunch-rush window

A 24-hour rating is not a bucket. Cafeteria ice is taken in a short window — breakfast, then lunch — not as 10 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 K-12 Kitchen Spot 1 lb line (250 lb before reserve). If the whole meal-period load leaves in a two-hour lunch (the usual K-12 pattern):

• Service pull: about 250 lb in 2 hours
• Largest undercounter bin here: 90 lb. Theoretical make on a 140 lb @ 90/70 cabinet is 140 ÷ 24 ≈ 5.8 lb/hour × 2 h ≈ 12 lb. On paper: ~102 lb against a 250 lb pull. The leftover is empty before fourth period.
• CIM0430A at 320 lb @ 90/70 on the PDF we opened: 320 ÷ 24 ≈ 13.3 lb/hour × 2 h ≈ 27 lb. You still need about 223 lb sitting in the bin at 10:45. A B-300SF (300 lb application capacity) covers that pull only if the bin is actually full and usable.
• Take the 1.5 lb Hoshizaki / GoFoodservice line (375 lb before reserve). Half is not the K-12 pattern; the whole lunch still leaves in two hours. A B-500SF (500 lb) is the storage class that sentence is talking about.

Take a small 80-student staffed line (80 lb before reserve):

• 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 an 80 lb pull only if it is full and almost entirely scoopable.
• 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 h ≈ 8 lb. On paper: ~98 lb against an 80 lb pull — tight if the dish-pit alcove is hotter than 90/70.
• KM-81BAK stored ice: 38 lb. An 80 lb lunch already empties the bin before you count make at 76 lb @ 90/70.

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

Kitchen Spot’s usual bin rule is 10–20% larger than daily make, except the church / one-or-two-days-a-week pattern. A cafeteria turns the bin over every school day. 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.

Kitchen / serving-line heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The machine that lives next to a combi, a dish machine, or a serving well 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):

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° dish pit is a 288 lb machine that lunch.

Air-cooled cabinets also dump heat into that room. 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 a serving well. See air-cooled vs water-cooled.

Form factor: undercounter vs modular; cube vs nugget 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. Ice Machine Sales’ education page puts cafeteria volume on modular machines paired with large bins, and undercounters on faculty lounges and training rooms.

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 lunch 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 service-window 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. Ice Machine Sales’ education page starts cafeteria modulars at 300–2,000+ lb/day. The smallest modular cube heads in this directory are the 400–550 lb class. That is a kitchen plant, often hardwired, not a serving-line plug-in.

Nugget / cubelet is chewable soda ice. Hoshizaki names it for schools. A dispenser hopper (HID525 25 lb on the current page) has to keep making ice during lunch — it is not a 300 lb dump bin. Flake is display and trainer ice on the pages we opened. See cube vs half-dice vs nugget vs flake.

Current cube undercounters for small lines and lounges (OEM sheets)

Figures are manufacturer ratings. Full citations live on each directory page. Street prices omitted. These cabinets are faculty-lounge and small-elementary tools unless you also have a dump bin for a real lunch rush.

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. Cafeteria logic is the same as restaurant F&B: storage for the service window.

Hoshizaki bins already cited on the restaurant and brewery pages (application capacity = volume × 30 lb/ft³ on each page; height includes 6″ legs; top kits sold separately):

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 nugget / flake cabinets (OEM sheets)

Chewable fountain ice and display / trainer flake are not the same SKU as the lunch cube.

Hoshizaki C-80BAK — mini cubelet, 92 lb “approximately,” 27 lb bin, 15″ family, 115 V, 2.8 A. 90/70 not on that HTML. Faculty soda or a tiny well only.

Scotsman HID525 current product page: 500 / 380 lb, 25 lb hopper (dispenser, not a dump bin), 21.25″ × 24.38″ × 35″, 115 V. Older PDFs listed 365 lb air-cooled @ 90/70 — treat the 90/70 cell as labeled / confirm SKU. A 25 lb hopper has to keep making ice during lunch. That is a student-facing station, not the 300 lb kitchen bin.

Manitowoc RNP0320A cited sheet: 308 / 236 lb nugget, 115 V, 7.5 A min. circuit, 15 A max fuse, R290, ENERGY STAR 3.0 marked. Head only; that sheet shows the head on a D-420 (310 lb bin, 22″ × 34″ × 76″ including 6″ legs). Head depth/height were not cleanly extracted — omitted.

Ice-O-Matic GEM0450A cited PDF: 464 / 354 lb Pearl. 21″ wide on that sheet. Voltage, amps, depth, and height were not extracted from the PDF text we opened — omitted. Read the drawing before you cut millwork.

Hoshizaki F-330BAK current product page (retrieved 2026-09-09): 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 small trainer leftover, not as the lunch cube. Kitchen Spot’s salad-bar factor is 35 lb/ft³. A 200 lb Ice Machine Sales 5 lb/athlete pull does not fit the 80 lb bin.

Hoshizaki’s 4HC-H filter page (already noted on the F-330 directory page) says that filter is not recommended for flakers. 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.

Power, drain, air, filter (serving-line realism)

Many school ice rooms are a hot hole: one circuit, a mop sink, a dish machine ten feet away, and a louver someone boxed in. Read the sheet before the bid.

• 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 dish-pit 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 / serving line. 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 dish machine 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 a hot-room 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 a cup is food. 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 or a state child-nutrition rule.
• Not a review. No scores, no invented “we installed N of these in district Y.”
• Not a price list.
• Not a restaurant, church, office, or c-store guide. Those venues keep their own pages. A plated catering dinner in the commons still uses the restaurant 1.5 lb cover math. A Sunday fellowship rental of the cafeteria still uses the church event-bin method. Fountain ounces overlap the c-store cup table. Faculty lounges overlap the office page.
• Not one invented “school lb/student.” Published rows are Kitchen Spot / Ice Machine Sales / KaTom 1 lb (meal period / diner) and Hoshizaki / GoFoodservice 1.5 lb. Ice Machine Sales splits university dining at 1.5 lb. We show the range.
• Not athletic-training design. 5 lb and 10 lb per athlete are the same dealer’s two charts. Flake-for-bags is a separate cabinet. See ice machine for a gym.
• Not bagged-ice merchandising. 10 lb × bags is the c-store packaged-ice line.
• Not healthcare. Hospital 10 lb/bed, nursing-home 6 lb/bed, and hospital-cafeteria 1 lb rows on those same charts live on ice machine for a hospital.

Sources

1. The Kitchen Spot, Ice Machines: Sizing for Application — school cafeteria 1 lb per person; self-service 2 to 3 lbs per person; restaurant 1.5 lbs per guest; 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; church / one-or-two-days-a-week bin exception; multiple machines when ice types differ (retrieved 2026-09-09).
2. Ice Machine Sales, Education & Campus Ice Machines — 1 lb per student per meal period; school cafeteria 1 lb per student; university dining 1.5 lbs per student; self-service beverage 2–3 lbs per person; athletic training 5 lbs per athlete; 500-student lunch example ≈ 500 lb; modular cafeteria band 300–2,000+ lb/day; undercounter 50–350 lb/day for lounges / training rooms (retrieved 2026-09-09).
3. Ice Machine Sales, Sports & Entertainment Ice Machines — athletic training room 10 lbs per athlete (same dealer, different page than the education 5 lb row); flake preferred for training rooms in their FAQ (retrieved 2026-09-09).
4. Hoshizaki America, Choosing the Right Ice Machine for Your Business — “Schools and university cafeterias need about 1.5 pounds of ice per student each day”; offices and schools “often rely on Cubelet Ice, Crescent Ice, or Top Hat Ice” for staff rooms / cafeterias. Dated June 10, 2025 (retrieved 2026-09-09).
5. Hoshizaki America, Ice calculator — “Schools and university cafeterias average about 1.5 lbs of ice per student per day” (retrieved 2026-09-09).
6. GoFoodservice, Commercial Ice Machine Guide — schools cafeteria 1.5 lbs per student; schools flaked ice 2 lbs per person; school-cafeteria calculator 180 / 450 / 900 / 1,800 lb at 100 / 250 / 500 / 1,000 (figures include a 20% buffer); self-serve 3 lbs/person on that calculator; modular 250–2,500 lb/day; undercounter 50–500 lb/day, “typical commercial output 100–250 lbs per day for standard bar/restaurant use”; packaged ice 10 lbs × bags sold per day; actual output may be 10–15% lower in hot rooms. Last updated Sep 3, 2026 (retrieved 2026-09-09).
7. KaTom, Guidelines for How Much Ice Your Commercial Kitchen Needs — school cafeterias 1 lb per diner when the line offers beverage service with ice; carton / non-fountain secondary schools described as limited ice needs; table School Cafeterias 1 lb per person with +20% (100 / 250 / 500 / 1,000 → 120 / 300 / 600 / 1,200 lb). Same learning-center article already cited on the church guide. Retrieved 2026-09-09 from public search/cache of that page (live fetch hit Cloudflare).
8. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — dinner-rush bin example (600 lb/day → theoretical 25 lb/hour); size the bin around the largest service period; reserves 15–25% and 25–30%; two ice forms → two systems; names cafeterias among machine-and-bin package venues. No school lb/student row on the page we opened. Dated Jul 15, 2026 (retrieved 2026-09-09).
9. Light Soda On Tap, How Many Pounds of Ice Does a Restaurant Need Per Day? — fast-casual 2 to 3 lb per customer; form-factor bands under 300 / 300–600 / 600+ lb/day; hot-summer markets at least 15–25%. Dated June 4, 2026 (retrieved 2026-09-09).
10. HVACDirect, Commercial Ice Machine Buying Guide — undercounter “ideal for offices, cafes, and smaller establishments”; modular heads “perfect for large production volumes” (retrieved 2026-09-09).
11. 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 2026-09-09).
12. Hoshizaki, KM-161BAK product page — 156 lb, 78 lb bin, 23.75″ × 28″ × 39″, 115 V, 3.5 A, 2,800 BTU/h; “small bars, hotel lobbies, and office break rooms” (retrieved 2026-09-09).
13. Hoshizaki, KM-81BAK product page — 98 lb, 38 lb bin, 17.75″ × 24″ × 39″, 115 V, 2.4 A, 1,800 BTU/h (retrieved 2026-09-09).
14. 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 2026-09-09).
15. Hoshizaki, AM-50BAK product page — 54 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 115 V, 2.0 A (retrieved 2026-09-09).
16. Hoshizaki, C-80BAK product page — 92 lb, 27 lb bin, same 15″ family, 115 V, 2.8 A (retrieved 2026-09-09).
17. Hoshizaki, B-300SF and B-500SF product pages — 300 / 500 lb application capacity; 22″ / 30″; top kits sold separately (retrieved 2026-09-09).
18. 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 2026-09-09).
19. 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 2026-09-09).
20. 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 2026-09-09).
21. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70, 30″ × 24″ × 23″, 115 V, 14.3 A (retrieved 2026-09-09).
22. Manitowoc, RNP0320 spec — 308 / 236 lb, 7.5 A min. circuit, 15 A max fuse, R290 (retrieved 2026-09-09).
23. Ice-O-Matic, GEM0450 spec PDF — 464 / 354 lb; 21″ width called out; voltage / amps / depth / height not extracted from the PDF text we opened (retrieved 2026-09-09).
24. Scotsman, HID525 product page — 500 / 380 lb, 25 lb hopper (retrieved 2026-09-09).
25. 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, RNP0320A, GEM0450A, HID525.

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