Ice machine for a wedding venue

A rental wedding venue — a barn, estate, or banquet-style hall the couple books, where the caterer and the bar service bring their own staff — has one ice problem the owner actually owns. The ice has to be in the building when the bartender’s first glass is poured. Saturday is the load. Tuesday’s tour is not. The machine may sit all week, and it may sit all winter.

This is not the banquet hall page. That guide is a fixed room whose own kitchen plates the dinner and scoops from a bin down the hall. This is not the catering company page. That guide is the commissary and the van: the caterer makes or buys ice somewhere else and brings it. This page is the building. If your contract says the bartender supplies every bag, you still need a place to hold it, and you still need the published pound lines so the contract is not a guess. If you own the machine, the visiting crew scoops what you stored.

This is not a country club campus (grill plus lounge plus ballroom). It is not a winery tasting room that pours flights all week. A plated wedding in a club ballroom stays on the club page. A Saturday-only estate that also runs a tasting bar on Friday uses the tasting-room line for Friday and this page for the reception. Do not add them twice on the same guest.

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. Check with your local health department before you treat any ice use, holding method, or cleaning interval as allowed. Confirm electrical, plumbing, clearance, and sanitation with the people who inspect the building.

Who this is for

• Barns, estates, and rental halls that host weddings and other events, and do not run the kitchen or the bar themselves.
• Owners deciding whether to own a machine or to require the caterer and bartender to bring bagged ice.
• Saturday-peak buildings that are dark, or nearly dark, Monday through Friday, and may close for the off-season.

It is not a hall whose own banquet staff plate every Saturday and also run weekday lunches. Use the banquet hall page for that calendar. It is not a caterer shopping for a commissary. It is not a church fellowship hall, except that Kitchen Spot’s one-or-two-days-a-week bin note names an event center and the shape applies when this building actually sits all week.

How much ice a reception needs (estimates)

Charts do not print a “rental barn” or “wedding venue” row. They print event-hall, banquet, and catering totals per attendee, and event-planning pages print serving ice per guest per hour. Those are dealer, buyer-guide, and planner rules of thumb, not a manufacturer warranty and not a lab measurement. Pick one method. Do not average them into a VenueIce lb/guest.

The sizing table banquet-hall row is the in-house hall. It starts from GoFoodservice Event Hall / Banquet, 2 lb per attendee. That is a fair event-total starting point for a rental reception too, because the chart names the room, not the payroll. Atlantic 1–1.5 lb/attendee and Kitchen Spot 1 / 1.5 / 2 lb are alternate totals. Chef’s Deal 0.6–0.75 lb per guest per hour is a serving-ice worksheet. Say which one you used.

Per-guest-per-hour glass math, beverage tubs, and the caterer’s van stay on the catering page when the caterer is the one making the ice. Guest-floor hotel ice stays on the hotel page. A club that also runs a grill stays on the country club page.

Do not stack the same guest

• One attendee total, or one per-hour serving method. GoFoodservice event-hall 2 lb, or Atlantic 1–1.5 lb, or one Kitchen Spot catering row, or Chef’s Deal 0.6–0.75 lb/guest/hour. Do not add 2 lb and 0.75 lb/hour on one body.
• One buffer, from that source. GoFoodservice’s quick-reference cells already include 20%. Kitchen Spot says add 20% to their raw factor. Atlantic’s event-venue 25–30% belongs on the Atlantic line. Chef’s Deal’s 20–30% belongs on the per-hour line. Do not put all four on the same 300 lb.
• A cocktail hour is its own window on the Chef’s Deal method. Use 1–1.5 lb/guest/hour for those hours only, then the wedding band for the rest. Do not run both rates on the same hour.
• Cooling ice is extra when you are on the per-hour method. Buckets at 5–8 lb and tubs at about 1 lb ice per 1 lb of drinks are Chef’s Deal’s separate lines. We do not invent a lb-per-unlabeled-tub.
• A raw bar or iced display is usually flake, a second system. Atlantic says two ice forms means two systems. See cube vs half-dice vs nugget vs flake.
• Weekday tours are not a second tax on Saturday’s couple. Twelve people walking the barn do not get the reception factor unless they are actually drinking from the bar.
• Two events the same day are two totals. A noon luncheon and a 5 p.m. wedding are two headcounts.

Peak Saturday vs a dark weekday

Atlantic’s sizing guide (Jul 15, 2026) says to use a busy day that is demanding but repeatable — a strong Saturday — and not a quiet weekday, and not a once-a-year emergency as the only basis. Kitchen Spot says the same thing in different words: calculate from peak days. Summer heat and a week of holiday parties are peaks. A Tuesday photographer walk-through is not.

That split changes the bin, not the guest factor.

• Saturday-only (or Saturday plus an occasional Friday). The head can be smaller than the peak pull if the bin is full when the bar opens, because the cabinet had weekdays to harvest. Kitchen Spot’s event-center exception is this pattern: a 200 lb maker on a 700 lb bin for 500 lb of weekend ice. This directory does not list a 200 lb modular cube head. We do not invent one. The bins we can cite are below.
• Weekday lunches, a café, or a tasting room that turns ice every day. The bin does not get days to refill. Kitchen Spot’s “bin twice daily make is usually a bad idea” line is back in force, because unused ice melts and the bottom can stagnate. That calendar is closer to the banquet hall or the winery tasting room.
• The built-in bin is the limit, not the weekday clock. A Manitowoc UYF-0190A stores 90 lb on the NEO family sheet (6501D 6/22). It shuts off when that bin is full. Four idle days do not turn 90 lb of storage into a 300 lb pile.

Owning a machine vs bags the caterer brings

These are different jobs. The guest factor does not change. Who holds the ice does.

• You own the head and the bin. Ice is on site before the first truck. The bartender scoops. You pay power, water, and the clean. You shut it down when the season ends. Chef’s Deal’s sentence that recurring 500 lb or more per event often signals on-site production is a planning flag, not a quote and not a payback.
• The caterer or bartender brings bags. GoFoodservice’s packaged-ice line is 10 lbs × bags. Chef’s Deal names 10 / 20 / 40 / 50 lb bags. We do not repeat their bag-price ranges. Their cooler sentence is that standard insulated coolers typically hold ice 12 to 24 hours. We do not invent a melt percent in the van. The venue still needs a sanitary hold — staff ice, not a guest scoop — and a drain for melt water. Count the bags on the contract. Do not also multiply the same guests by 2 lb.
• Hybrid. A house cube bin for the bar, and the caterer brings flake for a raw bar, or extra bags for a headcount past what the bin stored. Those are separate lines. They are not a reason to add the factors.

A 300 lb event-hall total is 30 bags at GoFoodservice’s 10 lb unit, and a 360 lb buffered cell is 36 bags. That is arithmetic on their bag line, not a shopping list.

Worked 150-guest Saturday

Same peak-day method as the sizing page. 150 guests. One rental. Indoor reception in the barn after a short outdoor toast. No second event, no guest rooms, no raw bar. The bar service and the caterer are outside vendors. About 5 hours of beverage service, inside Chef’s Deal’s 4–6 hour wedding band. The bin section below also shows a 4-hour pull of the event-total line, so the window is labeled.

Event-total method (pick one)

• GoFoodservice Event Hall / Banquet 2 lb: 150 × 2 = 300 lb. Their calculator already includes 20%: 150 × 2 × 1.20 = 360 lb. Neighboring printed cells are 100 → 240 lb and 250 → 600 lb. 150 is not a column.
• Atlantic 1 lb/attendee: 150 lb. 1.5 lb: 225 lb. Event-venue 25–30% on 225 lb: 281.25–292.5 lb. On the 150 lb end: 187.5–195 lb. Only if you chose Atlantic.
• Kitchen Spot hotel catering 1 lb: 150 lb; +20% → 180 lb. General catering 1.5 lb: 225 lb; +20% → 270 lb. Extended events 2 lb: 300 lb; +20% → 360 lb. The 360 matches the GoFoodservice buffered arithmetic. It is not a second 360 to add.

Serving-ice method (Chef’s Deal) — glasses only

Do not add these to the 300 lb.

• Wedding band 0.6 lb/guest/hour for 5 hours: 150 × 5 × 0.6 = 450 lb
• Wedding band 0.75: 150 × 5 × 0.75 = 562.5 lb
• Their 20–30% buffer on 450 lb: 540–585 lb. On 562.5 lb: 675–731 lb (562.5 × 1.20 = 675; 562.5 × 1.30 = 731.25)
• Their published 150-guest, 4-hour sentence is a different duration: 300–450 lb baseline, and up to 560 lb once buffer and any cooling ice are in. We quote it. We do not stretch 560 to five hours.
• A 1-hour cocktail window at the low cocktail rate 1 lb/guest/hour, plus 4 hours at 0.6, is 150 + 360 = 510 lb of serving ice before buffer. The cocktail rate replaces 0.6 for that hour. It does not sit on top of it.

450 lb (the 0.6 × 5 h line, before buffer) is under Chef’s Deal’s 500 lb “often signals on-site production” sentence. 562.5 lb, and the buffered 540 lb figure, are past it. The sentence is still not a price.

Wine and champagne buckets stay off both totals. Chef’s Deal: 5–8 lb per standard 1–2 bottle bucket, refreshed hourly in their copy. Ten buckets in service at once are 50–80 lb of cooling ice for that fill, not 10 × 8 × every hour unless you actually refresh them every hour. Count the buckets.

Bin sizing: build the pile before Saturday

A 24-hour rating is not a bucket. The bartender takes a pile at 4:30, then keeps scooping. Atlantic’s formula:

Bin capacity needed = ice used during the largest service window − ice produced during that window + opening safety stock

The hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. See ice bin sizing.

Assumption for this bin: the 300 lb GoFoodservice 2 lb line leaves during 4 hours of bar service. The 360 lb figure is the same line after their 20% calculator, if you size the window to that cell instead. The Chef’s Deal 450–562.5 lb serving band is a different method. It does not fit the bins below on stored ice alone.

Manitowoc IYT0450A air-cooled half-dice on the iT0450 PDF opened 2026-10-24 (footer 6478 01/18): 490 lb @ 70/50, 378 lb @ 90/70.

• Make during 4 hours at 378: 378 ÷ 24 × 4 = 63 lb
• Shortfall on the 300 lb pull: 300 − 63 = 237 lb. Atlantic’s restaurant example sets opening safety stock equal to that window’s make. Same shape: +63 lb → 300 lb usable
• Same shape on the 360 lb buffered pull: 360 − 63 = 297 lb shortfall; +63 lb stock → 360 lb usable
• Sheet bin D-570 storage 543 lb. 543 + 63 = 606 lb if the bin starts full and every pound scoops. After Kitchen Spot’s 20% less: 543 × 0.80 = about 434 lb usable; +63 lb make = about 497 lb. That covers 300 and 360
• D-400 storage 365 lb on the same PDF. 365 + 63 = 428 lb if it all scoops, which covers 360 on nominal pounds. After 20% less: 292 + 63 = 355 lb, which covers 300 and sits under 360. A bridged D-400 is the tight bin
• Fill time for an empty D-570 at the 378 lb cell: 543 ÷ 378 ≈ 1.4 days of that rating. A dark Tuesday–Friday is enough calendar, on paper, for this head to bank a Saturday. Bridging, a hotter room, and a machine that was powered off all week are why “on paper” is not a promise. The PDF also says ice production can be programmed off at certain times. That is an energy feature on the sheet, not a substitute for the bin

Hoshizaki KM-520MAJ product page opened 2026-10-24: approximately 556 lb / up to 556. 90/70 production is not on that page. We do not invent an hourly make from 556 and call it the barn.

• B-700SF, opened the same day: 700 lb (24.77 ft³ × 30 lb/ft³), 44″ × 32.5″ × 46″. Kitchen Spot’s 20% less is 560 lb usable, which covers a 360 lb buffered pull if the bin starts full. Top kits are sold separately. A 22″ KM-520 on a 44″ bin needs the kit on the sheet
• If you apply Kitchen Spot’s “15% or more” to the HTML 556 because there is no 90/70 cell: 556 × 0.85 = about 473 lb. That is arithmetic on their derate sentence, not a printed 90/70 cell. It covers 360 as a 24-hour figure. “Or more” means a hot pantry can be lower than 473

Ice-O-Matic CIM0430A on the CIM0430 PDF at the Webstaurant URL, opened 2026-10-24 (Rev 9/17): 435 lb @ 70/50, 320 lb @ 90/70.

• 320 lb @ 90/70 does not cover a 360 lb day by itself
• Make during 4 hours: 320 ÷ 24 × 4 = about 53 lb
• The PDF’s B55 line is 510 lb at 30 in. 510 + 53 = 563 lb on paper if the bin starts full. After 20% less: 408 + 53 = 461 lb, which covers 360
• The directory page already flags a 2025 reprint at 310 lb @ 90/70. This PDF prints 320. Treat 90/70 as labeled if the sheet in your hands is the later one. “Up to 500 lb” on that PDF matches water-cooled CIM0436W at 70/50, not this air-cooled 435 / 320 row

Scotsman C0330MA-1 on the Rewonline listing opened 2026-10-24: 400 lb @ 70/50, 288 lb AHRI @ 90/70. 288 does not cover 300 or 360 as a same-day make. Four hours at 288 is 288 ÷ 24 × 4 = 48 lb. Bin pounds were not on that listing — omitted. Street price on that page omitted.

Atlantic’s no-log banquet shortcut, 50–70% of 300 lb, is 150–210 lb of storage. Use it only when the day’s ice is not all taken in one service window. It is smaller than the 4-hour window above, and it is the wrong bin for a Saturday-only barn that is trying to bank the whole reception.

Cube type: full, half-dice, nugget

Atlantic’s application table (same Jul 15, 2026 guide): half cube for fountain and general beverage service; full cube for cocktails, spirits, and slower-melting drinks; crescent for restaurants, bars, and hotels; nugget for soft drinks, cafés, and self-serve hydration; flake for displays. Two forms means two systems.

Chef’s Deal’s wedding row names cube or gourmet cube as the primary ice, and says nugget’s high surface area is the fastest melt, suited to self-serve soda. A staffed wedding bar is the cube line. Nugget is optional, and it is a second cabinet when you actually want it.

Shape background: cube vs half-dice vs nugget vs flake and best ice for a cocktail bar.

Where it sits: back-of-house vs the bar

GoFoodservice (updated Sep 20, 2026): a modular head is staff access, not a public scoop, 250–2,500 lb/day. An undercounter is the bar tool in their copy — production 50–500 lb/day, with “typical commercial output 100–250 lb per day” for standard bar or restaurant use — because the bartender should not leave the well. A dispenser is what they name when someone other than staff can reach the ice. A staffed wedding bar is a bin. A guest water station is the dispenser case. See ice dispenser vs ice bin and undercounter vs modular vs countertop.

Noise and heat belong in the pantry, not beside the vows. KM-520 heat rejection on the product page is 7,000 BTU/h. IYT0450 is 3,800 average / 6,000 peak BTU/h. CIM0430A is 5,100 BTU/h. Those BTUs are room load on an air-cooled cabinet. Installation clearance and the delivery path (barn stairs, a narrow loft door) are on installation requirements.

Outdoor service, heat, air-cooled vs water-cooled

A July barn is not the 70/50 test. Use the 90/70 column when the sheet has one. Kitchen Spot’s 15% or more and GoFoodservice’s 10–15% are the derate when the sheet does not print 90/70. Do not stack either sentence on a 90/70 cell you already used. Atlantic: do not pick a machine whose advertised capacity exactly equals peak demand.

Operating ranges opened 2026-10-24, air temperature:

• KM-520MAJ: 45–100°F air, water 45–90°F
• IYT0450 PDF: 40–110°F air, water 40–90°F
• CIM0430 PDF, 60 Hz: air 50–100°F, water 40°F minimum, pressure 20–80 psig
• NEO family sheet: 40–110°F air, water 45–90°F, pressure 20–80 psi
• RNP0320 sheet (4988F 07/22): 50–110°F air

A loft that spends the afternoon above 100°F is outside the KM-520 and CIM0430 air maximums. That is a placement problem, not a reason to trust the “up to” number.

Outdoor demand is a different adder, and only on the method you picked. Atlantic’s event-venue reserve is 25–30% on the Atlantic attendee line. Chef’s Deal’s hot outdoor adder is 30–40%, plus 10% more for direct sun, on the per-hour line, on top of their 20–30% buffer. Do not apply both charts. Shade the hold. The condenser still does not belong in the sun.

Air-cooled is the default: potable ice-making water only, and the heat stays in the room unless you move it. Water-cooled holds production better in a hot, tight room and spends condenser water. On sheets opened the same day: IYT0450W is 470 / 420 lb with 140 gal/100 lb condenser water, and that PDF says water-cooled models are excluded from ENERGY STAR. CIM0430W is 460 / 380 lb with 169 gal/100 lb condenser water. Many cities restrict once-through cooling. A rural well and a septic field are a reason to stay air-cooled unless a mechanical plan already accounts for that water. Do not pick water-cooled to hide a sealed closet. A remote condenser moves heat and fan noise out of the pantry; that choice is remote condenser vs self-contained. Background: air-cooled vs water-cooled.

Candidate models already in this directory

Figures are the sheets opened 2026-10-24. Full citations live on each directory page. Street prices omitted. No new model file was added.

UYF-0140A is the smaller half-dice sibling on the same NEO sheet: 137 / 100 lb, same 90 lb bin, 5 A, same 5-15P cord. Same job as the 190: a well, not the Saturday bank.

Cleaning when the building sits, and the off-season

The published interval is a calendar on that model’s manual, not “we only had six weddings.” A dark week does not pause it. A season you closed does not erase the clean you owe before the first guest ice. This is not a service recipe and not health-code legal advice. Check with your local health department. Ounces, cycle times, and which panels come off stay in the manual that matches the data plate. The intervals already collected on how to clean are the ones to use:

• Manitowoc cubers, including the NEO-class undercounter book cited there: descale and sanitize at least every six months.
• Hoshizaki KM cubers (the KM-520-class instruction): at least once a year, and more often in some water conditions. The same family’s maintenance table: clean the scoop daily with a neutral cleaner and rinse it. On a wedding Saturday, that daily line is the event day. It is not the annual clean.
• Scotsman Prodigy Plus planned maintenance (the C0330 family): remove scale and change filters a minimum of every 6 months, and sanitize when scale is removed. Some water needs that more often. Do not copy the CU50 user manual’s “at least once a year, preferably twice” onto this head and call them the same sentence.

The NEO sheet’s delay function, and the iT0450 PDF’s programmable off-times, let you pause production on days the barn is closed. Pausing is not a sanitize.

Idle machines grow the problem the cleaning page already cites. ACHR News (29 Jul 2020), quoting Hoshizaki’s Rodd Burger: a shutdown that leaves standing water needs a clean and sanitize before the ice is for customers, and the startup notes include discarding the first ice. Scotsman’s C0330-class manual, cited on the slime page: without a person cleaning it, sanitation is not maintained. A Friday power-on after a month off is that case. Do the clean before the couple’s ice, not during the first dance.

Off-season shutdown steps are on that model’s manual (removal from service, winterizing, or long storage). Do not copy one cabinet’s drain cap onto another head. Do not leave an unheated barn trying to harvest below the air minimum on the sheet you bought: KM-520 45°F, CIM0430 and RNP0320 50°F, IYT0450 and NEO 40°F. Shut the water and the machine down the way that book prints, so the reservoir is not a pond until April. The first event back starts with the clean-and-sanitize the manual prints, then a new filter if the cartridge is past the interval on filters and descalers. Atlantic’s sizing guide points at the FDA Food Code as a model some jurisdictions adapt — manufacturer frequency, or often enough to prevent soil when a frequency is missing — and tells you to confirm the rules your jurisdiction actually adopted. That is their sentence. It is not a ruling from this site.

Ice only in the bin. Hoshizaki’s KM-520-class manual: the bin is for ice, not for bottles. A champagne bucket does not live in the leftover.

What this page is not

• Not an in-house banquet kitchen. Attendee math for a hall that plates its own dinners, including weekday lunches, stays on ice machine for a banquet hall.
• Not a catering commissary. Bag-out, the van, and a kitchen you do not own stay on ice machine for catering.
• Not a country-club campus. Grill, lounge, and ballroom summed as separate lines stay on ice machine for a country club.
• Not a tasting room. Friday pours, buckets, and spritz seats stay on ice machine for a winery tasting room.
• Not a church hall. The fellowship worksheet stays on ice machine for a church. Kitchen Spot’s event-center bin exception is cited here only because a Saturday-only barn matches the shape they described.
• Not a health-code letter. NSF marks and the model manual are what you show an inspector. We do not say an install or a schedule “meets” a department.
• Not a price list. Street prices omitted, including the retailer price on the C0330 listing we opened.
• Not a review. No scores, no invented “we iced N barns with this head.”
• Not a VenueIce average. Published totals we opened are GoFoodservice event hall 2 lb/attendee (calculator cells already +20%), Atlantic banquet 1–1.5 lb/attendee (event-venue reserve 25–30%), and Kitchen Spot 1 / 1.5 / 2 lb with +20%. The published serving line is Chef’s Deal 0.6–0.75 lb per guest per hour. We do not average them.

Sources

1. GoFoodservice, Commercial Ice Machine Guide — Event Hall/Banquet 2 lbs per person; Catering service 1.5 lbs per person; packaged ice 10 lbs × bags; quick-reference Event/Banquet cells 240 / 600 / 1,200 lb at 100 / 250 / 500 customers, “all figures include a 20% buffer”; modular 250–2,500 lb/day, staff access; undercounter 50–500 lb/day, typical 100–250 lb/day; dispensers where someone other than staff can reach the ice; actual output may be 10–15% lower in hot rooms. Live header Last updated: Sep 20, 2026 (retrieved 2026-10-24).
2. Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — catering or banquet 1–1.5 lb per attendee; event-venue reserve 25–30%; size from a repeatable busy day, not a quiet weekday; bin formula and the note that nominal pounds are not perfectly scoopable; banquet storage shortcut 50–70% of peak-day demand when you have no hourly log; do not match advertised capacity exactly to peak demand; half cube, full cube, crescent, nugget, and flake applications; two ice forms → two systems; air-cooled vs water-cooled. The Food Code paragraph on that page is their pointer at a model code and at the local jurisdiction. Dated Jul 15, 2026 (retrieved 2026-10-24).
3. The Kitchen Spot, Ice Machines: Sizing for Application — hotel catering 1 lb, general catering 1.5 lb, extended events 2 lb; chart add 20%; size from peak days; bin 10–20% larger than daily make; expect 10–20% less than specified bin pounds; event center / one-or-two-days-a-week exception (200 lb maker, 700 lb bin, 500 lb weekend); 90° kitchen can cut make by 15% or more (retrieved 2026-10-24).
4. Chef’s Deal, How Much Ice You Need for a Busy Event — wedding 0.6–0.75 lb per guest per hour, duration 4–6 hours, cube or gourmet cube; cocktail hour 1–1.5 lb per guest per hour for that window only; buffer 20–30%, and the buffer bullet excludes beverage-cooling and food-display ice (an earlier sentence on the same page folds those into the buffer — we do not average them); 150-guest, 4-hour reception 300–450 lb baseline and up to 560 lb with buffer and cooling ice; wine / champagne bucket 5–8 lb; beverage tubs ~1 lb ice per 1 lb of beverages; outdoor adders; standard insulated coolers 12 to 24 hours; recurring 500 lb or more per event as a bagged-vs-machine planning sentence. Bag prices on that page are omitted here. Dated July 13, 2026 (retrieved 2026-10-24).
5. Hoshizaki, KM-520MAJ product page — approximately 556 lb, 22″ × 27.375″ × 28″, 115 V hardwire, 10.6 A, 20 A max fuse, 7,000 BTU/h, ambient 45–100°F, 4.68 kWh and 14.7 gal per 100 lb @ 90/70, R-404A, bins B-250–B-1300. 90/70 production not on the HTML (retrieved 2026-10-24).
6. Hoshizaki, B-700SF — 700 lb (24.77 ft³ × 30 lb/ft³); 44″ × 32.5″ × 46″; top kits sold separately; 3/4″ FPT drain (retrieved 2026-10-24).
7. Manitowoc, iT0450 spec PDF (footer 6478 01/18) — IYT0450A 490 / 378 lb, 5.52 kWh and 19 gal per 100 lb, minimum circuit 11.9 A, 20 A max fuse, R410A, D-400 365 lb, D-570 543 lb, ambient 40–110°F; IYT0450W 470 / 420 lb, condenser water 140 gal/100 lb, water-cooled excluded from ENERGY STAR on that PDF (retrieved 2026-10-24).
8. Ice-O-Matic, CIM0430/0435/0436 spec PDF — CIM0430A 435 / 320 lb, 30.25″ × 24.25″ × 21.25″, 11.0 A / 15 A, 5,100 BTU/h, B55 510 lb, air 50–100°F; CIM0430W 460 / 380 lb, condenser water 169 gal/100 lb. Rev 9/17 (retrieved 2026-10-24). A later reprint flagged on the directory page prints 310 @ 90/70.
9. Rewonline, Scotsman C0330MA-1 listing — 400 lb @ 70/50, 288 lb AHRI @ 90/70, medium cube, cube type Full Size/dice, 30″ × 24″ × 23″, 115 V, 14.3 A, air-cooled, ENERGY STAR (retrieved 2026-10-24). Price on that page omitted.
10. Manitowoc, NEO 140/190 family sheet — UYF-0190A 193 / 140 lb, UYF-0140A 137 / 100 lb, 90 lb bin, 26″ × 28.50″ × 38.50″ on 6″ legs, 115 V, 6 A / 5 A, 6 ft 5-15P, delay for closed days, ambient 40–110°F (6501D 6/22; retrieved 2026-10-24).
11. Manitowoc, RNP0320 spec — 308 / 236 lb, 7.5 A minimum circuit, 15 A max fuse, R290, D-420 310 lb, ambient 50–110°F, sheet 4988F 07/22 (retrieved 2026-10-24).
12. Existing VenueIce pages for intervals and install limits this article does not reprint: how to clean (Manitowoc every six months; Hoshizaki KM cubers at least annually; Scotsman Prodigy Plus minimum every six months; ACHR / Burger on standing water after a shutdown), slime and mold, filters and descalers, how to size, ice bin sizing, banquet hall, catering, country club, winery tasting room.

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On KM-520, the HTML does not print 90/70 production. On CIM0430A, the PDF opened here prints 320 lb @ 90/70; a later reprint flagged on the directory page prints 310. On Chef’s Deal, the buffer bullet and an earlier sentence on the same page disagree about whether cooling ice is inside the 20–30%. We follow the bullet.