By venue

Same ice physics, different constraints. A cafe cares about counter width and iced-drink volume. A cocktail bar cares about cube quality and well speed. A food truck cares about 115 V, drain, and a water tank. A hotel cares about guest-floor dispensers versus the kitchen cube plant.

• Best ice for a cocktail bar (gourmet cube vs nugget)
  Gourmet cube vs nugget vs half-dice vs sphere for cocktail bars — melt, dilution, machine size, and current models from public spec sheets.
• Best undercounter ice machine for a cafe
  How to pick an undercounter ice machine for a cafe — iced-drink math, bin size, 115 V, and current Hoshizaki, Manitowoc, Scotsman, and Ice-O-Matic examples.
• Ice machine for a food truck (power, drain, water)
  How to spec a food-truck ice machine — 115 V circuits, gravity vs pump drain, tanks, and current compact models from public spec sheets.
• Ice machine for a hotel (guest ice vs F&B)
  How to spec hotel ice — guest-floor dispensers vs kitchen modular heads, the 5 lb per occupied room rule, hopper vs evening fill, and current models from public spec sheets.

Churches and offices are covered on thesizing table.