Quick Sizing Guidelines

To determine the ice usage in a bar or restaurant, count the number of chairs for customers, multiply that number by 3lbs. of ice per bar stool and 1.5lbs. per table seat. This should fulfill your needs, unless you are offering self-serve beverages or there is an exceptionally large carry-out business. If the carry-out customer is at least one third of the in-store business, add 1 lb. of ice for each carry-out customer.

Nursing home and hospital ice needs are calculated in much the same way. It is only necessary to count the number of beds and refer to the following amounts: Hospitals need 10lbs. of ice per bed; nursing homes require 6lbs. of ice per bed. Be sure to take into consideration other uses such as cafeterias and staff dining rooms, provided these areas do not have their own icemakers. For churches or other places that use ice only once or twice a week, a small production machine on a large bin may be adequate and economical to fulfill an occasional need for ice. However, if this is done and two meetings are scheduled one after the other, the machine may not have time to adequately refill the bin before the start of the second engagement.

When calculating total daily ice usage, make certain to include all anticipated ice usage. The final step is to consult the specification sheets for the model selected to determine its production capabilities under the operating conditions at your place of business.