Ice machine for a winery tasting room

A winery tasting room is guest and service ice: water glasses, a glass-chill tub, wine buckets for whites and sparkling, and spritzes or wine cocktails if the bar actually shakes them. Club pickups and a crush-pad afternoon are the same ice, taken faster. Fermentation temperature is jackets and glycol. A cube cabinet is not that plant.

The charts opened for this page do not print a winery, tasting-room, or lb-per-taster row. The closest published guest line is beer-and-wine 1 lb per person. A sprayed cocktail seat is the 3 lb line, and only that seat. A bucket is a scale weight. A plated wedding in the same building is the banquet hall page.

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, well, or cleaning interval as allowed. Confirm electrical, plumbing, and clearance with the people who inspect the building.

Who this is for

Tasting rooms and wine bars on the property whose ice is glasses, buckets, and an occasional spritz.
Rooms with a short peak — a Saturday flight rush, a wine-club pickup, an outdoor pour — where the bin, not the 24-hour headline, runs out.
Rural and hot installs: an unconditioned back room, a barn service pantry, a well, a septic field.

It is not the brewery taproom page. That guide is beer-pour guests and a glycol cellar. It is not a banquet hall headcount for a plated reception. It is not the cocktail bar 3 lb seat copied onto every taster. It is not a restaurant cover count unless you plate a separate dining turn.

What actually uses ice

Keep the lines separate. Add a line only when that job exists.

Line	What to count	What it is not
Tasting guests	People on the beer-and-wine 1 lb row, if that is the method you pick	A published “lb per tasting flight.” The charts do not have one
Water glasses	Ounces in the glass you pour, and only if you are not also using the 1 lb row on that person	A second tax on a guest already counted at 1 lb
Glass-chill tub	A weighed fill, times how many times you rebuild it	A salad-bar cubic-foot factor. Weigh the tub
Wine buckets	A weighed fill, times buckets in service at once, times turns	A published lb per bottle. None of the charts print one
Spritz / cocktail seats	Seats on the 3 lb line	The same person already counted at 1 lb
Plated pairing or lunch	Covers on a restaurant row, if those guests are not already on another row	Every taster, automatically
Club pickup / outdoor afternoon	The same lines, on that peak, plus one outdoor reserve	A 200-guest plated wedding. That worksheet is the banquet guide

Sixteen fluid ounces is 1 lb. That conversion is arithmetic.

Published factors — and the missing winery row

Kitchen Spot’s application chart, Ice Machine Sales’ bar chart, Atlantic’s sizing guide (dated Jul 15, 2026), and Manitowoc’s quick-reference ice-usage card (footer ©2026, 3516ZZE AP26) do not name a winery. Those rows are dealer and OEM rules of thumb, not a warranty and not a lab measurement. We do not average them into a VenueIce lb per taster.

Published line	Factor	What the source is talking about
Winery / tasting room	No row	The four charts above. None print “winery,” “tasting room,” or a lb-per-taster cell.
The Kitchen Spot, beer & wine bar	1 lb per person	Same chart as cocktail 3 lb per person and restaurant 1.5 lb per guest. Table marked add 20%. Closest published per-person line for a pour room that is not a shaken well. Not labeled “winery.”
Ice Machine Sales, beer & wine bar	1 lb per person	Same chart as cocktail 3 lb, nightclub 2 lb, and craft cocktail 4 lb.
The Kitchen Spot, water glass	4 oz per 10 oz glass (6 oz per 12 oz glass)	Table-service glass. Use it when you count glasses. Do not also use the 1 lb person row on that guest.
Manitowoc quick-reference card, water glass	4 oz (118 ml) per 10 oz (296 ml) glass	Same 4 oz figure. The card has restaurant 1.5 lb, cocktail 3 lb, and catering 1 lb. It has no beer-and-wine row and no winery row.
The Kitchen Spot / Ice Machine Sales / Manitowoc card, cocktail	3 lb per person or seat	A shaken drink. Spritz seats only. The cocktail-bar guide already uses this line.
Atlantic, bar or nightclub	About 3 lb per seat	“Increase for cocktail-intensive menus, multiple wells, bottle chilling, and outdoor service.” Bottle chilling is an increase on this 3 lb bar line. It is not a published lb per bucket.
The Kitchen Spot / Manitowoc card, restaurant	1.5 lb per guest (Manitowoc: per person)	Plated covers. A food-pairing turn that is actually plated. Do not put every taster on it.
The Kitchen Spot, extended events	2 lb per person	Long / event-style service. +20%. An alternate for a long afternoon. Not a winery label, and not a stack on the 1 lb row.
The Kitchen Spot, hot room	15% or more less make	A machine in a 90° kitchen or bakery with ~70° water. An unconditioned barn pantry is that room. Do not stack this sentence on a 90/70 cell you already chose.
The Kitchen Spot, usual bin	10–20% larger than daily make; expect the pile to hold 10–20% less than the printed bin pounds	A tasting room open through the week turns the bin over. It does not get their church / one-or-two-days exception.
The Kitchen Spot, one- or two-day bin	Example: a 200 lb maker on a 700 lb bin for 500 lb of weekend use	A church, event center, or music venue. A Saturday-only estate can use the pattern. This directory does not list a 200 lb modular cube head. We do not invent one.
Atlantic, reserves	10–15% stable indoor with records; 15–25% seasonal restaurant, busy bar, or growth; 25–30% outdoor service, event venue, or a highly variable summer	Use one reserve, on the line you chose. A crush-pad afternoon is the 25–30% band.
Atlantic, bin	Window formula below; if you have no hourly log, 50–70% of peak-day demand for a banquet-style rush	The shortcut is for a spread-out day. A pickup that takes the day’s ice in one window uses the formula.
Atlantic, hot room	Do not pick a machine whose advertised capacity exactly equals peak demand	A hot, poorly ventilated room is not the rating test.

The VenueIce sizing table has a beer-and-wine / brewery row at 1 lb per person. It does not have a winery row. Start there for pour guests. Say which line you used.

One guest, one method

Pick one guest method. Beer-and-wine 1 lb, or water-glass ounces, or — for a long afternoon you are deliberately sizing as an event — Kitchen Spot extended events 2 lb. Do not add 1 and 2 on the same person.
Spritz seats are their own people. Cocktail 3 lb on those seats. Do not also multiply them by 1 lb.
Plated covers are their own people. Restaurant 1.5 lb only on the covers. If they already sat the tasting, they are already counted.
Add one reserve, from the source you used. Kitchen Spot’s table says +20%. Atlantic’s outdoor band is 25–30%. Do not put both on the same pounds, and do not put either on top of a 90/70 derate.
Buckets and a glass-chill tub are weighed. No chart we opened prints pounds per bucket or per tub. Atlantic names bottle chilling as an adjustment to the 3 lb bar line, not as a lb-per-bottle cell. If you believe the 1 lb person row already covers the buckets, leave the scale line off and say so. The chart does not say that it does. The conservative worksheet adds the scale.
A plated wedding is the banquet guide. Do not stretch this 1 lb tasting line across a reception dinner.

The afternoon is not the 24-hour rating

Atlantic’s sizing guide (Jul 15, 2026) sizes the machine for a peak day, then sizes the bin to the largest service window, because lb/24 hr is not what the bin holds. Their formula:

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

Their restaurant example uses 240 lb in three hours on a 600 lb/day machine, divides 600 by 24 to get a theoretical 25 lb/hour, and sets opening safety stock equal to that window’s make. The minimum calculated usable storage in that example equals the rush demand. They also say nominal bin pounds are not perfectly scoopable. Ice bridges.

The hourly split (24-hour rating ÷ 24) is arithmetic, not an OEM hourly guarantee. Harvest is cyclic. A hot closet will not give you the 70/50 column. See ice bin sizing.

Worked appointment tasting

Assumptions, not a traffic count. Indoor bar. 30 guests. No spritz menu. No plated covers. 4 single-bottle buckets. The 4 lb bucket is an assumption for the arithmetic. Put your scale weight in its place. We did not weigh a bucket.

Guest line, Kitchen Spot / Ice Machine Sales beer-and-wine 1 lb:

30 × 1 = 30 lb
Kitchen Spot +20%: 36 lb

Buckets, if you add them as their own line: 4 × 4 lb = 16 lb. Person line after its own 20%, plus buckets: 52 lb. The 20% was not applied to the 16 lb.

Water glasses instead of the person row, Kitchen Spot / Manitowoc 4 oz on a 10 oz glass:

30 × 4 oz = 120 oz ÷ 16 = 7.5 lb
Chart +20%: 9 lb
Plus the same 16 lb of buckets: 25 lb

A glass-chill tub is the same kind of line as the buckets. Weigh one fill and count the rebuilds. It is not in the 30 lb or the 7.5 lb.

How the undercounters in this directory sit on the 52 lb reading (1 lb guests, buffer, buckets extra), if that ice leaves in 2 hours:

Hoshizaki KM-81BAK spec PDF dated 05/20/26: 98 lb @ 70/50, 76 lb @ 90/70, 38 lb bin. Make in 2 hours at 76: 76 ÷ 24 × 2 ≈ 6.3 lb. Stored 38 + 6.3 ≈ 44 lb against a 52 lb pull if the bin starts full. Kitchen Spot’s 20% less on 38 lb is 30.4 lb usable; 30.4 + 6.3 ≈ 37 lb. The 38 lb bin misses this window. The 76 lb day does not fix a bin that is already empty.
Hoshizaki KM-161BAK spec PDF dated 05/20/26: 156 lb @ 70/50, 125 lb @ 90/70, 78 lb bin. The HTML product page prints “up to 156” and does not print the 90/70 cell. The PDF does. Kitchen Spot’s 20% less on 78 lb is 62.4 lb usable, which still covers 52 lb before you add make.

The 25 lb water-glass reading is a different, smaller day. The KM-81 bin can cover 25 lb as stored ice. It is the wrong cabinet if the real day is the 52 lb stack and the flights leave together.

Worked Saturday with spritzes and buckets

Assumptions. Indoor. 36 tasting guests who are not the spritz seats. 10 spritz seats. 8 buckets at the same 4 lb scale assumption (32 lb). No plated covers. No second reserve stacked on the 20%.

Beer-and-wine 1 lb: 36 × 1 = 36 lb
Cocktail 3 lb on the spritz seats only: 10 × 3 = 30 lb
Buckets: 32 lb
Subtotal: 98 lb
Kitchen Spot +20% on the two chart lines only: 36 × 1.20 = 43.2, and 30 × 1.20 = 36. Buckets stay 32. Total 111.2 lb

125 lb @ 90/70 on the KM-161 PDF covers 98 lb and covers 111 lb with a little room. Atlantic’s warning still applies: do not shop a machine whose rating merely equals the peak. A 90° pantry that only makes the 90/70 number is not a 156 lb machine that afternoon.

Bin, if the 98 lb subtotal leaves in 3 hours (the buffered 111 lb is the same shape, larger):

KM-161 make at 125: 125 ÷ 24 × 3 ≈ 15.6 lb. Stored 78 + 15.6 ≈ 94 lb against 98 lb if every pound scoops. Usable 62.4 + 15.6 ≈ 78 lb. A full-afternoon dump misses the 78 lb bin.
Manitowoc UYF-0140A on the NEO sheet 6501D 6/22: 137 / 100 lb, 90 lb bin. 100 lb @ 90/70 does not cover a 111 lb day. Make in 3 hours at 100: 12.5 lb. Stored 90 + 12.5 = 102.5 lb against 98 lb if the bin starts full, and it misses 111 lb. Usable 90 × 0.80 = 72 + 12.5 = 84.5 lb, which misses 98 lb.
Manitowoc UYF-0190A on the same sheet: 193 / 140 lb in the same 90 lb bin. 140 lb @ 90/70 covers 111 lb as make. Make in 3 hours: 17.5 lb. Stored 90 + 17.5 = 107.5 lb against 98 lb, and 107.5 vs 111. Usable 72 + 17.5 = 89.5 lb, which misses 98 lb. More make. The stored-ice number does not grow.

If half of the 98 lb leaves in those 3 hours (49 lb), the KM-161 usable pile (62 lb) and the NEO usable pile (72 lb) both cover it. The KM-81 usable pile (30 lb) does not. The window assumption is the machine.

A plated pairing that same day, only if those guests are not already in the 36: Kitchen Spot restaurant 1.5 lb. 24 covers × 1.5 = 36 lb; +20% = 43.2 lb. Do not add 36 lb of “guests” on top of 36 lb of covers.

Worked outdoor club pickup

Assumptions. 80 guests. Outdoor service. Not a plated wedding — if it is, stop and use the banquet hall guide. 12 buckets × 4 lb = 48 lb, same scale assumption. One Atlantic reserve. Not also Kitchen Spot’s 20%.

Beer-and-wine 1 lb: 80 × 1 = 80 lb.

Atlantic outdoor 25%: 100 lb. 30%: 104 lb
Buckets added as their own line: 100 + 48 = 148 lb, or 104 + 48 = 152 lb
If you leave the buckets off because you are treating the 1 lb row as the whole pour: the day is 100–104 lb. Say which reading you used.

Alternate guest method, instead of the 1 lb row: Kitchen Spot extended events 2 lb. 80 × 2 = 160 lb; +20% = 192 lb. That chart does not itemize buckets. Adding the 48 lb on top is a stack you have to label (192 + 48 = 240 lb). Do not also keep the 80 lb beer-and-wine line.

Bin, using the 148 lb reading (25% on the guest line, buckets extra). Assumption: the service window is 3 hours.

Half of 148 lb in that window is 74 lb.

NEO 90 lb nominal covers 74 lb. After Kitchen Spot’s 20% less: 72 lb, which is 2 lb short of 74 lb. That is the edge, not a comfortable bin.
KM-161 78 lb nominal covers 74 lb. Usable 62.4 lb does not.
The 100–104 lb reading with no extra buckets, half in 3 hours, is about 50–52 lb. Usable ice on the KM-161 (62 lb) and the NEO (72 lb) covers that pull. The KM-81 usable pile does not.

All 148 lb in 3 hours:

UYF-0190 make 17.5 lb + 90 lb stored ≈ 108 lb. Short of 148 lb.
Manitowoc IYT0450A on the iT0450 PDF (footer 6478 01/18): 490 lb @ 70/50, 378 lb @ 90/70. Make in 3 hours at 378: 378 ÷ 24 × 3 = 47.25 lb. Sheet bin D-400 = 365 lb. Usable at 20% less: 292 lb, plus 47 lb of arithmetic make, which covers 148 lb. D-570 = 543 lb on the same PDF.
Hoshizaki KM-520MAJ HTML: approximately 556 lb / up to 556. 90/70 production is not on that page. A color-spec URL tried the same day returned 404. We do not invent a 90/70 cell. Kitchen Spot’s “15% or more” on 556 is 556 × 0.85 ≈ 473 lb. That is arithmetic on their sentence, not a printed 90/70 cell, and “or more” means the barn can be lower. B-300SF prints 300 lb storage (11.51 ft³). The page’s own footnote multiplies 11.51 × 30 lb/ft³, which is 345 lb, and the headline still says 300. We size against the printed 300 lb. After 20% less: 240 lb usable, which covers a 148 lb pull as stored ice if the bin starts full. B-500SF prints 500 lb (16.33 ft³). 16.33 × 30 = 490 lb, which the page does not print as the capacity. We use the printed 500 lb. Top kits are sold separately. A 22″ KM-520 on a 30″ bin needs the kit on the sheet.

Atlantic’s no-log shortcut, 50–70% of 148 lb, is 74–104 lb of storage. Use it only when the day’s ice is not all taken in one window. It is the half-window case above, not the full-dump case.

A room that is dark Monday–Friday can use Kitchen Spot’s weekend pattern: a smaller head on a larger bin, because the bin refills between Saturdays. A tasting room open through the week turns the bin over and does not get that exception.

Cube type

Atlantic’s ice-type table (same Jul 15, 2026 article) files crescent under restaurants, bars, hotels, and general beverage service, and half cube under fountain, iced coffee, and general restaurant beverage service. Full cube is the row they mark for cocktails, spirits, premium drinks, and slower-melting applications. Nugget is soft drinks, cafés, healthcare, and self-service. Flake is seafood, meat, produce, salad bars, and food displays. Two forms means two systems. Shape background is cube vs half-dice vs nugget vs flake.

A wine bucket and a tasting glass are beverage ice. They are not Atlantic’s flake display row, and they are not the nugget self-serve row. Atlantic’s “slower-melting” words sit on full cube, not on crescent and not on half-dice. We do not invent a melt ranking those two shapes do not print.

Ice	What the sheet we opened prints	Tasting-room reading
Crescent	KM-161BAK spec PDF 05/20/26 prints three approximate marks: 1-1/2″ (38 mm), 1-1/8″ (29 mm), and 1/2″ (13 mm). The drawing does not extract as a labeled length × width × height, so those edges stay unassigned.	Atlantic’s bar and restaurant beverage shape. The undercounter crescent cabinets below.
Half-dice	NEO sheet and the iT0450 PDF: 3/8″ × 1-1/8″ × 7/8″.	Atlantic’s half-cube beverage shape. Hard ice for a glass or a bucket.
Nugget / cubelet	Not re-measured on this pass. Atlantic’s row is soft drinks and self-serve.	A chewable spritz, if that is a separate machine. A poor default for a bucket that has to last a flight.
Flake	Not re-measured on this pass. Atlantic’s row is display.	A food display you can measure. Not the bucket, and not a fermentation chiller.

Undercounter vs modular

Atlantic draws the split this page uses. A self-contained cabinet is one production-and-bin package when the built-in bin covers the rush. A modular head is the right plant when the window needs more stored ice than that bin. Form-factor background: undercounter vs modular vs countertop.

Job	Typical form	Leave it for something else when
Appointment pour whose pull fits a 78 lb bin (the 52 lb example)	Self-contained crescent undercounter (KM-161)	The 38 lb KM-81 bin, if the flights and buckets leave together
Saturday spritz bar whose ice leaves through the afternoon, pull inside a 90 lb bin	NEO half-dice (UYF-0140 or UYF-0190). The 0190 adds make, not storage	A 3-hour dump of the whole 98 lb day. The usable pile misses
Outdoor club or pickup that takes ~74–148 lb in one window	Modular head + bin (IYT0450A on a D-400, or KM-520 on a B-300)	A 90 lb undercounter leftover
Saturday-only estate with weekdays to refill	Kitchen Spot’s large-bin pattern	A room that tastes every day. A 200 lb head we do not list
Plated wedding, off-site caterer	Banquet hall, catering	This tasting-room worksheet

Current undercounters (OEM sheets)

Figures opened 2026-10-23. Street prices omitted. The HTML “up to” number is the 70/50 cell where the spec PDF prints both.

Model	Ice	Cited make	Bin	Cabinet / power	Tasting-room note
Hoshizaki KM-81BAK	Crescent	PDF 05/20/26: 98 / 76 lb. HTML: up to 98	38 lb (1.3 ft³)	PDF: 17-3/4″ × 24″ × 38-5/8″ including 6″ legs. HTML: 17.75″ × 24″ × 39″. 115/60/1, 2.4 A, 15 A max fuse, 6.5 ft NEMA 5-15P	Narrow pour cabinet. The 38 lb bin misses the 52 lb appointment window above. Front-in / front-out. R290 (3.0 oz). 1,800 BTU/h. 5.6 kWh and 22.0 gal per 100 lb @ 90/70. Optional drain pump HS-5061 is on this PDF.
Hoshizaki KM-161BAK	Crescent	PDF 05/20/26: 156 / 125 lb. HTML: up to 156, and no 90/70 cell	78 lb (2.6 ft³)	PDF: 23-3/4″ × 28″ × 38-5/8″ including 6″ legs. HTML: 23.75″ × 28″ × 39″. 115/60/1, 3.5 A, 15 A max fuse, 6.5 ft 5-15P	Bin that covers the 52 lb example after a 20% pile-up loss. 125 lb @ 90/70 is the hot-room day, not 156. R290 (3.9 oz). 2,800 BTU/h. 5.5 kWh and 22.0 gal per 100 lb @ 90/70. This PDF does not print HS-5061.
Manitowoc UYF-0140A	Half-dice	NEO 6501D 6/22: 137 / 100 lb	90 lb (90% of volume × 33 lb/ft³)	26″ × 28.50″ × 38.50″ on 6″ legs. 115/60/1, 5 A, 15 A max fuse, 6 ft 5-15P	Largest undercounter bin in this directory. 100 lb @ 90/70 covers an 80 lb beer-and-wine day and does not cover the 111 lb Saturday. R-404A. 9.2 kWh and 16.7 gal per 100 lb @ 90/70. 2,150 average / 2,600 peak BTU/h.
Manitowoc UYF-0190A	Half-dice	Same sheet: 193 / 140 lb	90 lb	Same 26″ cabinet. 115/60/1, 6 A, 15 A max fuse, 6 ft 5-15P	140 lb @ 90/70 covers the 111 lb Saturday as make. The 90 lb bin does not grow. 8.3 kWh and 21.6 gal per 100 lb @ 90/70. The sheet prints the same 2,150 / 2,600 BTU/h on the U-190.

Drop from the 70/50 cell to the 90/70 cell on those sheets: KM-81 22% (98 to 76), KM-161 20% (156 to 125), UYF-0140A 27% (137 to 100), UYF-0190A 27% (193 to 140). Use the 90/70 column when the pantry is hot. Kitchen Spot’s separate “15% or more” sentence is for a sheet that does not already give you that column.

The KM height conflict is real. Both PDFs say the 38-5/8″ figure includes 6″ legs. Both HTML pages print 39″ and do not say whether legs are inside that number. Measure the crate against the counter. A 36″ bar will not hide either cabinet. The NEO 38.50″ includes the 6″ legs on that sheet.

Modular head and bin for the event window

Model	Ice	Cited make	Storage	Cabinet / power	Event note
Hoshizaki KM-520MAJ	Crescent	HTML: approximately 556 lb / up to 556. 90/70 not on that HTML	Head only. Page lists B-250 through B-1300. B-300SF 300 lb. B-500SF 500 lb	22″ × 27.375″ × 28″. 115 V hardwire, 10.6 A, 20 A max fuse. 7,000 BTU/h	Brochure 556 covers the 148 lb outdoor day. Without a 90/70 cell, do not treat 556 as the hot barn. B-300’s printed 300 lb covers that pull after a 20% pile-up loss. Top kits sold separately. R-404A. 4.68 kWh and 14.7 gal per 100 lb @ 90/70. ENERGY STAR on the HTML page.
Manitowoc IYT0450A	Half-dice	PDF 01/18: 490 / 378 lb	Head only. D-400 = 365 lb. D-570 = 543 lb. Stack height with legs at 6″: 59.50″ (D-400) or 71.50″ (D-570)	Drawing prints 30.00″ width, 21.50″, and 24.50″. 115/60/1, air-cooled MCA 11.9 A, max fuse 20 A. Electrical entrance — the PDF does not print a NEMA plug	378 lb @ 90/70 covers the 148 lb and the 192 lb extended-event readings as make. D-400 covers the 3-hour 148 lb pull as stored ice. ENERGY STAR 3.0 on the PDF. R410A. 5.52 kWh and 19 gal potable per 100 lb @ 90/70. 3,800 average / 6,000 peak BTU/h.

Water-cooled sibling on that same PDF, for the cooling choice: IYT0450W is 470 / 420 lb, 4.70 kWh and 19 gal potable per 100 lb, with 140 gal per 100 lb of condenser water. ENERGY STAR on that PDF excludes water-cooled. See the rural section. Do not read “up to 420” as the air-cooled day.

Hot room, rural barn, air vs water

Manufacturer “up to” numbers are a 70°F air / 50°F water comparison. The closet behind a tasting bar, and a service pantry in a barn, are often hotter than that.

Operating limits on the sheets opened 2026-10-23:

KM-81, KM-161, and KM-520 HTML / PDF: ambient 45–100°F, water 45–90°F, water pressure 10–113 psig.
NEO sheet: ambient 40–110°F, water 45–90°F, water pressure 20–80 psi.
iT0450 PDF: ambient 40–110°F, water 40–90°F, water pressure 20–80 psi.

A pantry at 105°F is inside the NEO and iT0450 ambient range on those sheets and outside the KM range we opened. The top of the range is not the 70/50 production cell. Use 90/70 when the sheet has one. Above the printed maximum, you are outside the sheet. Check the current manual before an unconditioned crush-pad install. None of these product pages describe an outdoor rating.

Air-cooled cabinets dump heat into that room. KM-81 1,800 BTU/h. KM-161 2,800. KM-520 7,000. NEO U-140 and U-190 2,150 average / 2,600 peak. IYT0450 3,800 / 6,000. Those BTUs are cooling load. A boxed-in louver makes the 90/70 column optimistic. See air-cooled vs water-cooled.

Water-cooled moves that heat into condenser water. On the iT0450 PDF the water-cooled rate is 140 gallons per 100 lb of ice, on top of potable water. Arithmetic on that rate: 100 lb of ice is 140 gallons of condenser water; 200 lb is 280 gallons, plus potable at 19 gal/100 lb (38 gallons on that 200 lb). A rural well and a septic field are the reason this page starts with air-cooled. Many cities restrict once-through cooling. A county may not. It is still a water budget. A remote condenser, where the sheet offers one, moves heat and fan noise outside. This directory does not list a remote SKU. The match is model-specific: remote condenser vs self-contained.

Clearance on the sheets, because a hot install with no air is a derate:

KM-81 and KM-161 PDFs: at least 12″ in front, at least 0.6″ on top, and room at the rear for the water and drain lines. Front-in / front-out.
NEO: air in the right, air out the left. Recommended 5″ on top, sides, and back. The sheet also says no minimum clearance is required.
iT0450 PDF: 12″ top and sides, 5″ back.

Well water and the filter

Ice in a glass is tap water that froze. A tasting room on a well is a water question before it is a brand question.

Pressure. Hoshizaki’s minimum on the KM pages is 10 psig. Manitowoc’s minimum on the NEO and iT0450 sheets is 20 psi. A well pump that sags under a demand load can clear 10 and miss 20. Buy the pump to the machine you actually install. Too little pressure and harvest fails.
Temperature. Those sheets top out at 90°F inlet water (iT0450’s water range starts at 40°F and still ends at 90°F). Inlet above the printed maximum is outside the rating. We do not assign a temperature to “well water.”
Filter. Use an ice-machine cartridge on the ice-maker inlet. The filters and descalers page records Hoshizaki H9320-51 (4HC-H) at 21,000 gallons for cubers under 900 lb/day, and Hoshizaki’s own limit that the 4HC-H family is not for flakers. It also records the manufacturer line that these filters are not a sterilizer and are not for water that is microbiologically unsafe without disinfection. Change on gallons or months, sooner on a dirty well. That product page returned 403 on this pass. The figures stay on the filters guide. Confirm the current filter sheet for the serial you buy.
Hard water. Scale is why the clean interval gets shorter. The clean guide is where those “more often in some water conditions” sentences are written down. A filter is not a skipped descale.
Potable water for ice. Check with your local health department. This page does not decide whether a given well is ice-making water.

Cleaning

Follow that model’s current manual. The published brand floors — they are not one number — are on how to clean a commercial ice machine. Manitowoc’s owner-manual floor there is every six months. Hoshizaki’s cuber floor there is at least once a year, with more frequent cleaning in some water conditions. We do not average six and twelve into a winery interval.

The same clean guide records a trade-interview line: yeast, sugar, or flour in the air is a reason to sanitize more often than the floor. A cabinet that shares air with a fermentation room is that sentence. It is not a new number we invented.

The NEO sheet says an available LuminIce growth inhibitor “extends cleaning intervals” by reducing yeast and bacteria growth. The iT0450 PDF says LuminIce II reduces yeast and bacteria growth. An option that extends an interval is not a skipped clean. The manual for the serial still sets the floor.

Check with your local health department. We are not writing that letter. NSF/ANSI 12 is printed on the NEO sheet. NSF/ANSI 372 is printed on the KM-81 and KM-161 spec PDFs. A mark on a sheet is not an approval of the install.

Placement and drain

Tasting-room ice often sits in a back pantry: one circuit, a glasswasher, and a floor drain down the hall. Read the sheet before the quote. Install background: installation requirements.

Power. KM-81 and KM-161 are 115 V, NEMA 5-15P, 15 A max fuse. NEO U-140 is 5 A and U-190 is 6 A, also 5-15P on 115 V; the sheet also lists 208–230 V with a cord and no plug. KM-520MAJ is hardwired 115 V, 10.6 A, 20 A max fuse. IYT0450A air-cooled is 115 V, MCA 11.9 A, max fuse 20 A, and the drawing shows an electrical entrance rather than a plug. Two cabinets and a glasswasher on one circuit is an electrician question. The KM PDFs say: if GFCI is required, use a GFCI breaker, not a GFCI receptacle.
Drain. KM HTML pages: 1/2″ FPT inlet and 3/4″ FPT outlet. The KM PDFs: supply tubing at least 1/4″ nominal ID, drain line at least 3/4″ nominal ID hard pipe. NEO: 3/8″ FPT inlet, 1/2″ FPT ice-making drain, 1/2″ FPT bin drain. iT0450: 3/8″ FPT ice-making inlet, 1/2″ FPT ice-making drain, 3/4″ bin drain. B-300SF and B-500SF: 3/4″ FPT drain. Melt water is not optional. HS-5061 is printed as an optional drain pump on the KM-81/116 PDF. It is not printed on the KM-161 PDF we opened. Confirm the accessory on the current sheet before you order a pump for the 161.
Where it sits. Front-breathing KM cabinets exist for a tight back bar. They still need the 12″ in front. Do not build the louver shut. Do not put the cabinet in the fermentation room to “be near the cold.” That room is heat, washdown, and yeast in the air. The tasting-bar pantry, with the clearance on the sheet, is the install.

What this page is not

Not a published lb per taster. The charts we opened do not have one. Closest guest line: Kitchen Spot / Ice Machine Sales beer-and-wine 1 lb per person.
Not the brewery page. Beer-pour math and glycol cellars stay on ice machine for a brewery. A cube bin is not a tank jacket.
Not the banquet-hall page. A plated wedding stays on ice machine for a banquet hall. Kitchen Spot’s extended-events 2 lb is an alternate long-afternoon row, not that hall’s worksheet copied here in full.
Not a cocktail bar. 3 lb is the spritz seat. The rest of the room is not a cocktail bar.
Not a restaurant cover count unless you plate. That line stays on the restaurant guide.
Not a code letter. Check with your local health department.
Not a review. No scores and no borrowed stories about tasting rooms.
Not a price list. Street prices omitted. The 4 lb bucket in the examples is a labeled stand-in for a scale, not a measured tub and not a price.

Sources

The Kitchen Spot, Ice Machines: Sizing for Application — beer & wine bar 1 lb per person; cocktail 3 lb per person; restaurant 1.5 lb per guest; extended events 2 lb per person; water glasses 4 oz per 10 oz and 6 oz per 12 oz; chart add 20%; 90° kitchen or bakery and ~70° water can cut make by 15% or more; bin usually 10–20% larger than daily make; expect 10–20% less than the printed bin pounds; one- or two-days-a-week exception (200 lb maker, 700 lb bin, 500 lb weekend). No winery row (retrieved 2026-10-23).
Ice Machine Sales, Bar & Nightclub Ice Machines — beer & wine bar 1 lb per person; cocktail 3 lb; nightclub 2 lb; craft cocktail 4 lb. No winery row (retrieved 2026-10-23).
Atlantic Store Equipment, Commercial Ice Machine Sizing Guide — bar or nightclub about 3 lb per seat, increased for cocktail menus, multiple wells, bottle chilling, and outdoor service; reserves 10–15%, 15–25%, and 25–30% (outdoor / event venue / highly variable summer); bin formula and the 240 lb / 3-hour example; nominal bin pounds are not perfectly accessible; banquet-style storage 50–70% of peak-day demand when hourly records are unavailable; crescent for restaurants, bars, hotels, and general beverage service; half cube for fountain and general beverage service; full cube for slower-melting applications; nugget and flake on their own rows; do not match advertised capacity exactly to peak demand; confirm local requirements with the authorities having jurisdiction. Dated Jul 15, 2026 (retrieved 2026-10-23).
Manitowoc, quick-reference guide — ice-usage card: restaurant 1.5 lb per person, cocktail 3 lb per person/seat, water glass 4 oz per 10 oz glass, catering 1 lb per person. No beer-and-wine row and no winery row. Footer ©2026 Pentair, 3516ZZE AP26 (retrieved 2026-10-23).
Hoshizaki, KM-161BAK product page — up to 156 lb, 78 lb bin, HTML 23.75″ × 28″ × 39″, 115 V, 3.5 A, 15 A max fuse, 6.5 ft NEMA 5-15P, R290 3.9 oz, 2,800 BTU/h, 5.5 kWh and 22 gal per 100 lb @ 90/70, ambient 45–100°F, water 45–90°F, 10–113 psig, 1/2″ FPT inlet, 3/4″ FPT outlet. 90/70 production not on the HTML (retrieved 2026-10-23). KM-161BAK spec PDF dated 05/20/26 — 156 lb @ 70/50, 125 lb @ 90/70, 23-3/4″ × 28″ × 38-5/8″ including 6″ legs, crescent marks 1-1/2″ / 1-1/8″ / 1/2″, 12″ front clearance, 0.6″ top, GFCI breaker rather than a GFCI receptacle. HS-5061 is not on this PDF.
Hoshizaki, KM-81BAK product page — up to 98 lb, 38 lb bin, HTML 17.75″ × 24″ × 39″, 2.4 A, 5-15P, R290, 1,800 BTU/h (retrieved 2026-10-23). KM-81/116BAK spec PDF dated 05/20/26 — KM-81BAK 98 / 76 lb, 17-3/4″ × 24″ × 38-5/8″ including 6″ legs, 5.6 kWh and 22.0 gal per 100 lb, optional HS-5061.
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, 4.68 kWh and 14.7 gal per 100 lb @ 90/70, ambient 45–100°F, bins B-250–B-1300. 90/70 production not on the HTML. Color-spec URL tried 2026-10-23 returned 404 (retrieved 2026-10-23).
Hoshizaki, B-300SF and B-500SF — printed storage 300 lb (11.51 ft³) and 500 lb (16.33 ft³); footnote cites volume × 30 lb/ft³, which multiplies to 345 and 490. 3/4″ FPT drain. Top kits sold separately (retrieved 2026-10-23).
Manitowoc, NEO 140/190 spec — UYF-0140A 137 / 100 lb, UYF-0190A 193 / 140 lb, 90 lb bin, half-dice 3/8″ × 1-1/8″ × 7/8″, 26″ × 28.50″ × 38.50″ on 6″ legs, 115 V, 5 A / 6 A, 15 A max fuse, 6 ft NEMA 5-15P, R-404A, ambient 40–110°F, water 20–80 psi, 2,150 / 2,600 BTU/h, NSF/ANSI 12. Footer 6501D 6/22 (retrieved 2026-10-23).
Manitowoc, iT0450 spec PDF (footer 6478 01/18) — IYT0450A 490 / 378 lb, 5.52 kWh and 19 gal per 100 lb, MCA 11.9 A, air-cooled max fuse 20 A, R410A, D-400 365 lb, D-570 543 lb, half-dice 3/8″ × 1-1/8″ × 7/8″, ambient 40–110°F, clearance 12″ top and sides and 5″ back. IYT0450W 470 / 420 lb with condenser water 140 gal/100 lb. ENERGY STAR excludes water-cooled on that PDF (retrieved 2026-10-23).
Existing VenueIce pages used for intervals and filter identity, not re-derived here: how to clean, filters and descalers, air-cooled vs water-cooled, how to size.

If two sheets disagree, we say so and prefer the latest OEM page or PDF. On the KM-161, the HTML does not print 90/70; the 05/20/26 PDF prints 125 lb. On the KM height, the PDF’s 38-5/8″ includes legs and the HTML prints 39″. On the Hoshizaki bins, the headline pounds and the footnote’s volume × 30 do not match; we use the headline.