VenueIce

Size the machine by the business, then compare brands.

Ice machine for a sushi restaurant

Updated 2026-09-23. Independent guide — not a dealer quote.

A sushi or Japanese restaurant is flake (or similar soft ice) on the fish display and the nigiri bed, plus cube, crescent, or nugget in the glasses, plus, sometimes, a short receiving / prep pan of flake when whole fish is broken down before service. Those are separate published jobs. Putting the case, the morning fish, and the soda line on one 38 lb crescent leftover, or copying the restaurant 1.5 lb per guest onto every seat and calling the sushi case “included,” is how the bed is bare at the second seating — or how drink cubes sit under the nigiri because that was the only cabinet.

This is not the seafood-market page. That guide is a retail fish counter: receiving totes, a display bed, and packing / outbound. A sushi bar plates fish. It does not pack a wholesale dock. It is not an all-you-can-eat buffet worksheet by itself. Kitchen Spot’s self-service 2 to 3 lb per person is a guest line. It does not measure the case.

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 sushi bars with one refrigerated display case (nigiri / sashimi bed) and a small iced-drink count — water, soft drinks, the occasional highball — next to sake, tea, and beer that take no ice.
  • Busier dinner houses whose sushi bar is a long case that has to be dressed before the first seating, and whose drink ice is a second cabinet at the pass or the bar.
  • Rooms that also break down fish in the morning and need a measured prep-pan of flake. That pan is its own line. It is not Freezer Supply’s packing / outbound dock.

It is not a seafood market that receives, displays, packs, and ships. It is not a full-service restaurant sized only at 1.5 lb per guest, and not an all-you-can-eat room sized only at Kitchen Spot’s 2 to 3 lb self-service row. It is not a cocktail bar. A shaken well and gourmet rock stay on that page and on best ice for a cocktail bar. A sushi counter that also runs a cocktail well adds that line as its own worksheet.

Published display, prep, and drink factors

Foodservice charts we opened do not publish a “pounds of ice per sushi seat” OEM warranty row. Closest published rows are Atlantic’s measure-the-display-fill plus daily replenishment, GoFoodservice and Kitchen Spot lb/ft³ fill densities, Chef’s Deal’s 20–30 lb per day maintenance on a standard 4-ft seafood display after the initial fill, Freezer Supply’s receiving-versus-display split when fish actually arrives to be broken down, and ounce-per-cup or 0.35–0.6 lb per iced drink for the glasses. Restaurant 1.5 lb per guest and self-service 2 to 3 lb per person are different worksheets. Those are dealer / supplier / application rules of thumb, not a manufacturer warranty and not a lab measurement. We do not invent a house lb-per-nigiri 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 Display depth, drainage, product turnover, and ice type greatly affect usage. Not a lb/seat. Dated Jul 15, 2026. A sushi case is this row. A wholesale packing dock is not.
Atlantic Store Equipment, flake row Seafood, meat, produce, salad bars, food displays Ice-type table on the same article. Two ice forms → two systems.
Atlantic Store Equipment, full-service restaurant About 1.5 lb per customer; add bar, seafood, salad-bar, prep, and catering separately The 1.5 lb line is the dining-room starting point. Atlantic tells you the seafood display is extra, not folded in.
GoFoodservice, supermarket flake display 27 lbs per cubic foot to fill Flaked-ice display fill. Not a per-day top-up cell and not a guest multiplier.
GoFoodservice, salad / seafood deli 30 lbs per cubic foot Already cited on the restaurant and seafood pages. Not the same cell as 27 lb/ft³. Show both; do not average 27 and 30.
The Kitchen Spot, salad bar / display 35 lbs per cubic foot A third published fill density. Same article’s seafood-deli display cell, cited on the grocery page, is 30 lb/ft³. Weigh a fill when you can.
Chef’s Deal, flake maintenance (June 8, 2026) A standard 4-ft seafood display needs 20–30 lb per day of flake after initial fill Maintenance / top-up, not the first fill. The sentence is a 4-ft seafood display, not a measured sushi-case drawing. Do not add this on top of a second lb/ft³ “daily” row for the same ice.
Chef’s Deal, restaurant with a seafood display 1.5 lb per meal “includes beverages, food prep, and some wastage”; increase 20–30% if the restaurant has a seafood display, salad bar, or heavy cocktail program A single-factor alternative. It is not permission to add 1.5 lb and a measured case fill and the 20–30% bump.
Freezer Supply, seafood markets (Aug 19, 2026) Separate receiving vs display vs packing vs outbound; peak overlap drives sizing The overlap idea applies to a morning breakdown that hits while the case is dressed. Packing and outbound stay on the seafood-market page.
The Kitchen Spot, restaurant / self-service / cocktail / beer & wine Restaurant 1.5 lb/guest; self-service 2 to 3 lb/person; cocktail bar 3 lb/person; beer & wine 1 lb/person. Table marked +20% Guest lines. An all-you-can-eat room is the 2 to 3 lb row only if you are counting buffet guests and you are not also filling the case with a lb/ft³ row. Sake, hot tea, and an un-iced beer are not the 1 lb beer-and-wine person.
The Kitchen Spot, QSR / beverage cups 6 oz ice / 12 oz drink; 8 oz / 16 oz (table also has 5/10, 10/20, 12/24, 16/32) Converted: 0.375 lb and 0.50 lb on the two sushi-glass rows. +20%. The 12 oz ice / 24 oz drink cell is a large fountain cup, not a water glass.
Phoenix Food Equipment, water service About 6 oz per 12 oz glass Same Aug/Sep 2026 article as the fountain band 5 to 12 oz per cup. The 12 oz end is a heavy fill.
Atlantic Store Equipment, café iced beverage 0.35–0.6 lb per iced beverage Use it on drinks that actually get ice, after a cup test. A sake pour and a hot tea are not iced beverages. Dated Jul 15, 2026.
GoFoodservice, restaurant flaked ice 2 lbs per person served Plated / served flake. Not a sushi-case bed.
The Kitchen Spot, hot room 15% or more less make A machine in a 90° kitchen or bakery with ~70° water. A sushi pass next to a rice warmer is that room.
GoFoodservice, listed-capacity derate Actual output may be 10–15% lower in hot rooms “Up to” numbers are ideal-condition ratings.
Phoenix Food Equipment, hot kitchen A 70/50 rating “can make 20 to 30 percent less on a hot, busy day” Dealer derate. Do not stack it on Kitchen Spot’s 15% and on the sheet’s own 90/70 cell.
Chef’s Deal, hot air-cooled room Air-cooled machines produce 10–15% less at 90°F ambient than at the 70°F rating; they also print a separate 10–20% buffer Two sentences on one article. Do not apply both to a cabinet whose sheet already prints 90/70.

The VenueIce sizing table has no sushi-restaurant row. Closest published rows on that page are the seafood market measure-fill / 27 lb/ft³ line and the restaurant 1.5 lb/guest line. Use Atlantic’s measure the fill, then add replenishment on the case. Use GoFoodservice 27 lb/ft³, their 30 lb/ft³ seafood-deli cell, or Kitchen Spot 35 lb/ft³ as the fill density you actually chose — say which one. Use Chef’s Deal 20–30 lb/day only as maintenance after that fill, and only on a display that matches their 4-ft sentence. Use ounce-per-cup or Atlantic 0.35–0.6 lb on iced glasses only. Size the leftover for the window you actually scoop (ice bin sizing). Do not invent a VenueIce “0.4 lb of flake per nigiri.”

Separate lines — do not stack the same ticket

The case, the prep pan, and the iced drink are not one stacked factor.

  • Display fill is volume. Atlantic says measure it. GoFoodservice prints 27 lb/ft³ (supermarket flake to fill) and 30 lb/ft³ (salad / seafood deli). Kitchen Spot prints 35 lb/ft³. We show the three fill densities. We do not average them into 31.
  • Top-up is not a second fill density. Chef’s Deal’s 20–30 lb/day is maintenance after initial fill on a standard 4-ft seafood display. If you already counted a rebuild as a second measured fill, do not also add 20–30 lb for the same ice. If the case is not 4 ft, do not pretend the cell was written for your length — scaling it is arithmetic, and we label it.
  • Receiving / prep flake is a logged pan, not a packing dock. Freezer Supply: document ice used in each job and size the overlap. A sushi kitchen that ices fish while it is broken down has a receiving line. Packing totes and outbound boxes stay on the seafood market guide. We do not invent pounds of ice per pound of hamachi.
  • Iced drinks are a second plant and a second ice form. Atlantic: flake on the food, cube or nugget in the glass → two systems. Count glasses that receive ice. Sake, hot tea, and beer with no ice are zero on the ounce row.
  • 1.5 lb/guest already claims the beverages. Atlantic says add the seafood display separately. Chef’s Deal says 1.5 lb already includes beverages, prep, and some wastage, and that a seafood display is a 20–30% increase on that guest line. Pick one method. Do not add 1.5 lb, the case fill, Chef’s Deal’s 20–30 lb top-up, and the 20–30% bump on the same Saturday.
  • All-you-can-eat is not the case. Kitchen Spot’s self-service 2 to 3 lb per person is a buffet guest line. It does not replace a measured nigiri bed. Do not use it as the only number, and do not stack it on 27 lb/ft³.
  • A cocktail well is the bar page. Kitchen Spot / Atlantic 3 lb per seat stays on ice machine for a bar. Do not put 3 lb on every sushi seat because the menu has one highball.
  • Beer-and-wine 1 lb/person is a pour-room row. It is not a zero-ice sake or a hot tea. Do not multiply it by the whole book.
  • Bakery flake is dough. Coast’s flour-weight method stays on the bakery guide.

Cube, half-dice, crescent, nugget, and flake shape math lives on cube vs half-dice vs nugget vs flake. A crescent leftover is the wrong ice form for the nigiri bed. Flake is the wrong ice form for a glass of water.

Production lb/24 hr is not the leftover

A 24-hour rating is not a bucket. Sushi ice is taken in short windows — case dress before open, a possible rebuild before the second seating, and the dinner drink pull — not as a few pounds 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.

The ice bin sizing page writes that rush as: 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 on a cuber is cyclic. A flaker runs more continuously, and the sheet still does not promise that one hour equals 1/24 of the day.

Worked neighborhood sushi bar (one 4-ft case + iced glasses)

Same peak-day method as the sizing page: measure the load, pick one published factor per line, do not stack the lines that describe the same ice. One display case. A small prep pan. No packing dock. No cocktail well. No all-you-can-eat multiplier.

Assumed display geometry (label as assumption — measure your well): 4.0 ft long × 1.5 ft wide × 3 in ice depth (0.25 ft) = 1.5 ft³. This is a shallow sushi bed, not the seafood-market page’s 2.0 ft³ retail well and not an 8-foot supermarket case.

Display-fill starting points on that 1.5 ft³ bed (do not stack these on each other):

  • GoFoodservice supermarket flake 27 lb/ft³: 1.5 × 27 = 40.5 lb initial fill
  • GoFoodservice salad / seafood deli 30 lb/ft³: 45 lb
  • Kitchen Spot 35 lb/ft³: 52.5 lb
  • GoFoodservice supermarket cubed display 32 lb/ft³: 48 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 service
  • Chef’s Deal maintenance after that fill, standard 4-ft display: 20–30 lb/day. This cell matches the 4-ft length in the assumption. It does not match a second density.

Assumed service pattern (label as assumption): one fill at open, Chef’s Deal top-up through the night, no second full rebuild. Display-day flake on the 27 lb/ft³ row: 40.5 + 20 = 60.5 lb at the low top-up, or 40.5 + 30 = 70.5 lb at the high top-up. If you instead rebuild the bed once and you already counted that second fill, do not also add 20–30 lb.

Assumed morning prep (label as assumption, not a published lb/lb): staff log 12 lb of flake in the breakdown pan. That pan is not the case.

Opening overlap if the case is dressed while the pan is still full, without a rebuild: 40.5 + 12 = 52.5 lb. With an assumed rebuild in the same window: 40.5 + 40.5 + 12 = 93 lb.

A Hoshizaki F-330BAK is 331 lb @ 70/50 and 275 lb @ 90/70 on the 08/28/25 spec PDF, with an 80 lb built-in bin. The product HTML says “up to 331” and does not print the 90/70 cell. The 24-hour column covers a 60–71 lb display day. The 80 lb leftover is the constraint on the 93 lb rebuild overlap:

  • F-330 stored ice: 80 lb against 52.5 lb (fill + prep, no rebuild) if it starts full — the leftover covers that window on stored ice alone.
  • Against the 93 lb rebuild overlap, stored ice is short. Dividing 275 ÷ 24 ≈ 11 lb in one hour is arithmetic, not a promise the flaker closes a 13 lb gap during the dress.

Drinks, same Saturday, 40 guests. POS in this example: 28 iced water / soft-drink glasses and 12 sake, hot tea, or beer with no ice. The 12 zero-ice tickets do not enter the multiplication.

  • Kitchen Spot 6 oz / 12 oz: 28 × 6 oz = 168 oz ÷ 16 = 10.5 lb; +20% → 12.6 lb
  • Kitchen Spot 8 oz / 16 oz: 28 × 8 oz = 224 oz ÷ 16 = 14 lb; +20% → 16.8 lb
  • Phoenix water-glass 6 oz: 10.5 lb. Fountain high end 12 oz: 28 × 12 ÷ 16 = 21 lb — only if the scoop is that heavy
  • Atlantic 0.35 / 0.5 / 0.6 lb: 9.8 / 14 / 16.8 lb
  • Kitchen Spot beer-and-wine 1 lb on all 40 guests: 40 lb — wrong if those seats are not iced pours
  • Restaurant 1.5 lb × 40: 60 lb. Chef’s Deal’s seafood-display bump of 20–30% on that 60 lb is 72–78 lb. That is their guest-line method. Do not add the 40.5 lb fill on top of it
  • Self-service 2 lb × 40 or 3 lb × 40: 80 lb or 120 lb. That is an all-you-can-eat guest misread, not this case
  • Cocktail 3 lb × 40: 120 lb. That is the bar row

A Hoshizaki C-80BAK stores 27 lb of mini cubelet. A KM-81BAK stores 38 lb of crescent. Either leftover covers this 10–17 lb drink pull if it starts full. Neither cabinet is the nigiri bed. Do not scoop F-330 flake into the water glasses.

Worked busier dinner house (long case + dinner drinks)

Same method. Longer bed, still no packing dock, still no 3 lb cocktail seat unless that well exists.

Assumed display geometry (label as assumption): 12.0 ft × 1.5 ft × 3 in (0.25 ft) = 4.5 ft³. Not the seafood-market 10 ft³ counter.

  • GoFoodservice flake 27 lb/ft³: 4.5 × 27 = 121.5 lb initial fill
  • GoFoodservice 30 lb/ft³: 135 lb
  • Kitchen Spot 35 lb/ft³: 157.5 lb
  • Chef’s Deal 20–30 lb is published for one 4-ft display. A 12-ft bar is three of those lengths only as arithmetic (60–90 lb). Uncertain — the article does not print a sushi-bar or 12-ft cell, and a dinner case can turn over faster than a market display that sits. Weigh the top-ups. Do not treat 60–90 as a second OEM factor.

Assumed morning prep (label as assumption): 35 lb in the breakdown pans, overlapping the dress. Overlap on the 27 lb/ft³ fill: 121.5 + 35 = 156.5 lb before any top-up.

The F-330 80 lb bin is already short of the 121.5 lb first fill. The 275 lb @ 90/70 24-hour cell can still cover a 122–157 lb flake day if the ice is not all required in the opening window. The leftover is the failure, not the “331 lb” headline. This is the point where the undercounter flake cabinet is too small and the case wants a modular flake head whose bin holds the dress.

Hoshizaki’s current F-422MAK is 485 lb @ 70/50 and 380 lb @ 90/70 on the 12/01/25 spec PDF (HTML says “up to 485” and does not print 90/70). It is a head. The PDF lists B-300SF among available bins and shows the head on an optional B-300; it also says a top kit may be required. The B-300SF HTML we opened the same day still lists older flaker families (F-450M, F-801M) and does not name F-422MAK. Do not treat that drop as confirmed until the current bin sheet’s top kit matches this head. The bin page’s own capacity is 300 lb (11.51 ft³ × 30 lb/ft³). F-422MAK is not in this directory. We are not adding a model file for it on this page.

Drinks, 110 covers. POS in this example: 60 iced water / soft drinks and 50 sake, tea, or beer with no ice.

  • Kitchen Spot 8 oz / 16 oz: 60 × 0.5 lb = 30 lb; +20% → 36 lb
  • Kitchen Spot 6 oz / 12 oz: 22.5 lb; +20% → 27 lb
  • Atlantic 0.5 / 0.6 lb: 30 / 36 lb
  • Restaurant 1.5 × 110: 165 lb — the guest-line misread that swallows the case
  • A separate 12-seat cocktail corner at 3 lb/seat: 36 lb, and it belongs on the bar worksheet. Do not multiply 3 lb by 110

The C-80 27 lb bin does not cover a 30–36 lb dinner pull on leftover alone. The KM-81 38 lb bin covers the unreserved 30 lb line if it starts full and sits under the 36 lb +20% line if that pull lands before the head catches up. The KM-81 sheet’s 76 lb @ 90/70 is the day’s hot-room make, not the bin. Flake from the F-422 does not go in the glasses.

Pass / kitchen heat derate

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison point. The cabinet that lives at a sushi pass — rice warmer, dish machine, a robata or a fryer if the menu has one — is not in that room.

  • The sheet’s own 90/70 cell, when it has one. F-330BAK spec PDF: 275 lb against 331 lb at 70/50. F-422MAK spec PDF: 380 lb against 485 lb. KM-81BAK spec PDF (footer 05/20/26): 76 lb against 98 lb. Compare the peak-day target to that column. Do not also knock Kitchen Spot’s 15% off 275.
  • The Kitchen Spot: a 90° kitchen with ~70° water can cut make by 15% or more.
  • GoFoodservice: actual output may be 10–15% lower in hot rooms.
  • Phoenix: a 70/50 number can run 20 to 30 percent lower on a hot, busy day.
  • Chef’s Deal: air-cooled output 10–15% lower at 90°F ambient than at 70°F, plus a separate 10–20% planning buffer. Do not stack the buffer on a 90/70 cell you already used.
  • F-330 and F-422 service notes: the appliance should not sit next to high-heat equipment, and they want 24 in of top clearance to pull the auger. A hole beside the rice cooker fails that sentence even when the pounds look fine.

C-80BAK HTML does not print a 90/70 production cell (approximately 92 lb). We do not invent one.

Air-cooled cabinets dump heat into that pass. F-330BAK heat rejection is 3,400 BTU/h on both the product HTML and the 08/28/25 PDF. KM-81BAK is 1,800 BTU/h. C-80BAK is 1,400 BTU/h. F-422MAK is 4,700 BTU/h on the 12/01/25 PDF; the product HTML we opened the same day printed 3,400 BTU/h. Prefer the spec PDF and confirm the data plate. See air-cooled vs water-cooled.

Form factor: undercounter flake vs modular flake vs drink cube

Atlantic, GoFoodservice, and Chef’s Deal draw the same line: undercounter when the built-in bin covers the pull; modular head + bin when the dress is larger than that leftover; two systems when the case wants flake and the glasses want cube or nugget.

Job Typical form Do not use it for
One 4-ft sushi case whose fill + prep fit an 80 lb leftover Compact flake undercounter (F-330 class) Water glasses; a 93 lb rebuild overlap if the bin starts at 80 lb
Long dinner-house case, ~120 lb+ first fill Modular flake head + bin (F-422 class — not in this directory) An 80 lb F-330 leftover as the only plant; a crescent modular head on the fish
Iced water and soft drinks Compact cubelet or crescent undercounter (C-80, KM-81) Scooping those cubes onto the nigiri bed
Cocktail well or clear rock Out of this page — bar and cocktail ice 3 lb × every sushi seat
Wholesale receive / pack / ship Out of this page — seafood market Tote-overlap math on a plating kitchen
All-you-can-eat guest count alone Out of this page’s case — restaurant self-service 2–3 lb/person Skipping the measured bed
Plated dining room with no display case Out of this page — restaurant 1.5 lb/guest as a substitute for the nigiri bed

Undercounter flake is one 115 V cabinet with a built-in bin. Hoshizaki’s current F-330BAK page writes salad bars, seafood displays, and “other applications requiring long-lasting, sanitary ice.” It is the flake cabinet in this directory (24″ × 26″ × 39″, front-in / front-out). The cubelet sibling F-330BAK-C is 300 lb @ 70/50 and 250 lb @ 90/70 on that same PDF. It is not display flake.

Modular flake is how a long case gets a bin bigger than 80 lb. F-422MAK is the current Hoshizaki slim-line flaker we opened (22″ × 27-3/8″ × 22″ head, hardwired, no cord). It is not a directory model. Cube heads already in the directory make the wrong ice form for the bed.

Cube / nugget undercounter is the drink pass only. Crescent when the drink should stay a drink. Mini cubelet when the guest chews the ice. Form-factor background: undercounter vs modular vs countertop.

Current flake cabinets (OEM sheets)

Figures are manufacturer ratings we opened 2026-09-23. Street prices omitted. F-330BAK is in the directory. F-422MAK is not.

Model Ice Cited make Bin Cabinet / power Sushi-case note
Hoshizaki F-330BAK Flake PDF 08/28/25: 331 lb @ 70/50, 275 lb @ 90/70. HTML: “up to 331”; 90/70 not on that HTML 80 lb (2.7 ft³, AHRI 820) 24″ × 26″ × 39″ including 6″ legs; 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 on HTML and PDF. 3,400 BTU/h. 4.29 kWh/100 lb and 12 gal/100 lb @ 90/70. CleanCycle24 — 2-second purge each hour. An 80 lb leftover covers the neighborhood 52.5 lb dress and does not cover a 121.5 lb dinner-house fill. 39″ H will not fit under a 36″ counter.
Hoshizaki F-422MAK Flake PDF 12/01/25: 485 / 380 lb. HTML: “up to 485”; 90/70 not on that HTML Head only. PDF shows it on an optional B-300 and lists B-300SF; top kit may be required. B-300 HTML does not name F-422MAK 22″ × 27-3/8″ × 22″; 115/60/1, 8.8 A, 15 A max fuse, hardwired, no cord Modular flake for a long case. Not in this directory. PDF heat rejection 4,700 BTU/h and refrigerant charge 4.1 oz; product HTML printed 3,400 BTU/h and R290 (2.8 oz). Prefer the PDF; confirm the data plate. Not a drink glass. Not recommended for dispensing on that sheet.

Hoshizaki’s H9320-51 / 4HC-H filter page says that filter is not recommended for flakers. Use the filter the F-330 sheet specifies. See filters and descalers.

Current cube / nugget undercounters — drinks only (OEM sheets)

These cabinets are the wrong ice form for the nigiri bed. They are here so the drink line has numbers.

Model Ice Cited make Bin Cabinet / power Sushi-bar note
Hoshizaki C-80BAK Mini cubelet Approximately 92 lb. 90/70 production not on that HTML 27 lb 14.875″ × 22.625″ × 33.5″; 115/60/1, 2.8 A, 15 A max fuse, 6 ft NEMA 5-15P Chewable drink ice. 27 lb leftover covers the neighborhood 10–17 lb pull and does not cover a 30–36 lb dinner pull on stored ice alone. 1,400 BTU/h. R290 (1.9 oz) on the HTML. 1/2″ FPT outlet. Front-in / front-out.
Hoshizaki KM-81BAK Crescent PDF 05/20/26: 98 / 76 lb. HTML: “up to 98” 38 lb (1.3 ft³, AHRI 820) HTML 17.75″ × 24″ × 39″; spec PDF 17.75″ × 24″ × 38-5/8″ including 6″ legs. 115/60/1, 2.4 A, 15 A max fuse, 6.5 ft 5-15P Slower-melt crescent for water and soft drinks. Hoshizaki copy: small bars, hotel lobbies, office break rooms. 38 lb bin covers the neighborhood drink pull. 1,800 BTU/h. R290 (3 oz). The height cells disagree by a fraction — confirm the drawing before a tight millwork hole. Wrong form for the fish.

Drain, air, filter, cleaning (sushi-kitchen realism)

Many sushi ice rooms are a wet, warm hole: meltwater off the case, a rice warmer, fish scraps in the air, one circuit behind the pass, and a louver boxed into the back bar. Read the sheet before the bid.

  • Drain. Gravity from the machine (F-330 and KM-81: 3/4″ FPT outlet and 1/2″ FPT inlet on the pages we opened; C-80: 1/2″ FPT outlet) and from the display case. Melt water is not optional. A prep sink is not automatically the machine drain. F-422 is hardwired and uses a 3/4″ FPT drain on its sheet. We are not writing a health-department letter.
  • Air / pass. Front-in / front-out cabinets (F-330BAK, KM-81BAK, C-80BAK) exist for tight holes. They still reject heat into a room the flaker sheet says should not sit next to high-heat equipment. F-330 and F-422 want 24 in on top to pull the auger. Rice starch and fish mist load a condenser. Those pages list a removable air filter. Use the 90/70 column if the sheet has one.
  • Two cabinets, one counter circuit. F-330 is 6.3 A on a 15 A fuse. KM-81 is 2.4 A. C-80 is 2.8 A. F-422 is 8.8 A and hardwired. A rice warmer on the same breaker is an electrician question.
  • Water pressure. The Hoshizaki pages we opened list about 10–113 psig. KM-81’s voltage range on the HTML and the PDF is 108–122 V. F-330’s product HTML prints 104–127 V and the 08/28/25 PDF prints 108–127 V. Too little pressure and harvest fails.
  • Filter. A flaker does not use the cubelet cartridge by default. Hoshizaki’s 4HC-H page is not recommended for flakers. The C-80 family sheet lists water filter H9320-51 for that cubelet. Two machines can mean two filter specs. See filters and descalers.
  • Cleaning. Ice that goes on fish is food. Follow the clean/sanitize interval on that machine’s current manual. The how to clean page already records Hoshizaki’s flaker floor as at least twice a year on the F-330BAJ instruction (the predecessor), and CleanCycle24 as a 2-second hourly purge, not that procedure. Confirm the BAK book on a BAK plate. 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 seafood-market receiving / packing page. Tote overlap, outbound boxes, and a retail fish counter stay on the seafood market guide. A sushi prep pan is not that dock.
  • Not a restaurant guest-factor page, and not an all-you-can-eat worksheet alone. Atlantic / Kitchen Spot 1.5 lb/guest and Kitchen Spot self-service 2 to 3 lb/person stay on the restaurant guide. They do not replace a measured case, and they do not stack on top of one.
  • Not a cocktail-bar page. The 3 lb/seat well and clear rock stay on ice machine for a bar and best ice for a cocktail bar.
  • Not a grocery display page. Produce and supermarket-case volume stay on the grocery guide. The 27 lb/ft³ cell is a fill density we reused. The building is not a grocery.
  • Not a bakery dough-flake page. Flour-weight mixer ice stays on the bakery guide.
  • Not a VenueIce lb-per-sushi factor. Published starting points we opened are Atlantic measure fill + replenishment, GoFoodservice 27 and 30 lb/ft³, Kitchen Spot 35 lb/ft³, Chef’s Deal 20–30 lb/day after fill on a 4-ft display, and ounce or 0.35–0.6 lb on iced drinks only. We do not invent 0.4 lb per piece.
  • Not a modular flake catalog. This directory’s flake cabinet is F-330BAK. F-422MAK is cited from Hoshizaki’s own pages and is not a directory file.
  • Not a price list. Street prices omitted.
  • Not a review. No scores, no invented “we dressed N cases with this cabinet.”

Sources

  1. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — “Seafood, meat, or produce display”: measure actual display fill plus daily replenishment; flake for seafood, meat, produce, salad bars, and food displays; two ice forms → two systems; full-service restaurant about 1.5 lb per customer, add bar, seafood, salad-bar, and prep separately; café 0.35–0.6 lb per iced beverage; production ≠ storage. Dated Jul 15, 2026 (already cited on the seafood and restaurant guides).
  2. GoFoodservice, Commercial Ice Machine Guide — supermarket flake display 27 lb/ft³ to fill; cubed display 32 lb/ft³; salad / seafood deli 30 lb/ft³; restaurant flaked ice 2 lb per person served; actual output 10–15% lower in hot rooms (same article already cited on the seafood guide; juice-bar page recorded the live header Last updated: Sep 20, 2026).
  3. Chef’s Deal, Ice Machine Size Options — restaurant 1.5 lb per meal includes beverages, food prep, and some wastage; increase 20–30% for a seafood display, salad bar, or heavy cocktail program; flake sizing by display rather than covers; a standard 4-ft seafood display needs 20–30 lb/day after initial fill; air-cooled output 10–15% lower at 90°F than at 70°F; separate 10–20% buffer. Dated June 8, 2026 (retrieved 2026-09-23).
  4. Freezer Supply, Commercial Ice Machines for Seafood Markets — separate receiving vs display vs packing vs outbound; peak overlap drives sizing. Dated Aug 19, 2026 (already cited on the seafood-market guide). Packing and outbound are that page, not this one.
  5. The Kitchen Spot, Ice Machines: Sizing for Application — restaurant 1.5 lb/guest; self-service 2 to 3 lb/person; cocktail 3 lb/person; beer and wine 1 lb/person; salad bar 35 lb/ft³; QSR 6 oz / 12 oz and 8 oz / 16 oz; table +20%; 90° kitchen / ~70° water can cut make by 15% or more; multiple machines when ice types differ (same article already cited on sibling venue pages).
  6. Phoenix Food Equipment, How to Size a Commercial Ice Machine — water service about 6 oz per 12 oz glass; fountain 5 to 12 oz per cup; flake for seafood and salad displays; 70/50 ratings can run 20 to 30 percent lower on a hot day. Published Aug 5, 2026, updated Sep 14, 2026 (already cited on the juice-bar guide).
  7. Hoshizaki, F-330BAK product page and F-330BAK(-C) spec PDF (08/28/25) — flake 331 / 275 lb; cubelet sibling 300 / 250 lb; 80 lb bin; 24″ × 26″ × 39″; 115 V; 6.3 A; 5-15P; R290 2.8 oz; 3,400 BTU/h; CleanCycle24; “salad bars, seafood displays.” HTML voltage range 104–127 V; PDF 108–127 V (retrieved 2026-09-23).
  8. Hoshizaki, F-422MAK product page and F-422MAK(-C) spec PDF (12/01/25) — 485 / 380 lb flake; 22″ × 27-3/8″ × 22″; 8.8 A; hardwired; shown on optional B-300; B-300SF on the available-bin list; top kit may be required. PDF heat 4,700 BTU/h and charge 4.1 oz; HTML printed 3,400 BTU/h and R290 (2.8 oz) (retrieved 2026-09-23). Not a directory model.
  9. Hoshizaki, B-300SF product page — 300 lb (11.51 ft³ × 30 lb/ft³); 22″ × 32.5″ × 46″; 3/4″ FPT drain; top kits sold separately. Compatible-icemaker list on that HTML names F-450M and F-801M, not F-422MAK (retrieved 2026-09-23).
  10. Hoshizaki, C-80BAK product page — approximately 92 lb, 27 lb bin, 14.875″ × 22.625″ × 33.5″, 2.8 A, 1,400 BTU/h, 1/2″ FPT outlet, R290 (retrieved 2026-09-23).
  11. Hoshizaki, KM-81BAK product page and KM-81/116 BAK sheet — 98 / 76 lb, 38 lb bin, 2.4 A, 1,800 BTU/h, R290 3 oz; HTML height 39″, PDF height 38-5/8″ including 6″ legs; footer 05/20/26 (retrieved 2026-09-23).
  12. Hoshizaki, H9320-51 filter page — 4HC-H not recommended for flakers (already cited on the filters guide).
  13. Existing VenueIce pages: how to size, ice bin sizing, cube vs half-dice vs nugget vs flake, undercounter vs modular vs countertop, air-cooled vs water-cooled, filters and descalers, how to clean, seafood market (receive / pack / ship), restaurant (1.5 lb/guest), bar (3 lb/seat), cocktail ice.
  14. Directory pages already citing the same F-330 / C-80 / KM-81 language: F-330BAK, C-80BAK, KM-81BAK.

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