Equipment · Tool · Scotsman
How much ice is enough ice?
Your operation in, pounds per day out — using the sizing rates Scotsman publishes, with the peak-season margin built in and a straight line to the full spec.
Daily ice demand
Sizing gives you pounds per day; the application decides cube vs. nugget vs. flake, and the site decides air- vs. water-cooled and the bin. Run Scotsman's selector for models, or bring the number to your rep.
Email me these numbers
Asked every week.
How much ice does a restaurant need per day?
Scotsman's published sizing guidance works from drinks for table service — 4 ounces of ice per 12-ounce drink, 7 per 20-ounce, 10 per 32-ounce, half again more with a cold plate — and from seats elsewhere: 7.4 pounds per fast-food seat, 5 per lounge seat, 3 per hotel room, and 8 per healthcare bed plus 3 per employee.
Why buy a bigger machine than the math says?
Because ratings are set at 70°F air and 50°F water, and a summer back-of-house runs well above that — real output falls 10 to 20% below nameplate exactly when demand peaks. The margin covers the hottest week.
What ice type should I choose?
Cube for beverages and general service, nugget for healthcare and fountain drinks, flake for display and prep. The application decides — and it also decides the bin and dispenser, which is why the machine is only half the spec.
A tool gets you close. A person gets it right.
Every number here is a starting point, not a quote. Your Zink specialist runs these questions for a living — and checking your math costs you nothing.