Choosing the best ice maker machine for restaurants means matching daily ice output and bin size to your busiest service—not just picking the machine with the biggest production claim. The options below range from compact undercounter units for smaller beverage programs to high-output machines with large storage bins. Compare their capacity, drainage needs, installation style, and listed availability before you decide.
Quick Comparison
| Ice Maker | Maximum Daily Production | Storage Capacity | Best Fit |
|---|---|---|---|
| EUHOMY Commercial Ice Maker | 400 lbs | 250 lbs | Restaurants and bars needing substantial production and storage |
| Mojgar 120 lb Undercounter Ice Maker | 120 lbs | 33 lbs | Small beverage stations and light commercial use |
| Tessanovi 580 lb Commercial Ice Maker | 580 lbs | 350 lbs | High-demand service, subject to availability |
| TUATNUT 760 lb Commercial Ice Maker | 760 lbs | 650 lbs | Businesses with very high ice demand and room for a large bin |
| Mojgar 300 lb Undercounter Ice Maker | 300 lbs | 60 lbs | Cafés, bars, and smaller operations seeking an undercounter design |
Our Picks: Best Ice Maker Machine For Restaurants reviews
EUHOMY Commercial Ice Maker: A Balanced High-Capacity Option
The EUHOMY is a freestanding commercial ice machine rated to produce up to 400 pounds of ice per day, with a 250-pound storage bin. That combination offers a useful balance: substantial stated output for regular service, plus room to hold a reserve during busier periods. It is ETL-certified for commercial use, according to the supplied product information.
The stainless steel construction and insulated design are intended for demanding work areas. Its control panel includes adjustable cube thickness, a timer, alerts for a full bin or low water, and a self-cleaning function. The listed cycle time is 11 to 20 minutes, though actual production can vary with operating conditions.
This model may suit a restaurant, hotel, bar, or coffee shop that needs more capacity than a compact undercounter unit provides. Before buying, plan for its footprint, water supply, and drainage. The manufacturer specifically advises keeping the drain pipe below the machine’s drain; the machine is also shipped in two boxes that may arrive separately.
Compared with the smaller Mojgar models, the EUHOMY offers a much larger bin and higher stated daily output. It does not match the storage capacity of the TUATNUT or Tessanovi models, so it may be a better fit when space and demand are substantial but not at the very largest scale.
Pros:
- Up to 400 pounds of stated daily production
- Large 250-pound storage bin
- ETL-certified for commercial use
- Adjustable ice thickness, alerts, timer, and self-cleaning mode
Cons:
- Requires careful drain placement for proper drainage
- Two-box shipping may mean the components arrive separately
Verdict: Choose the EUHOMY if you need a substantial commercial machine with a sizable bin but do not require the largest production and storage figures in this lineup.
Mojgar 120 lb Undercounter Ice Maker: Compact for Light-Duty Service
This Mojgar is a smaller commercial-style ice maker rated for up to 120 pounds of production per day, with a 33-pound bin. Its compact dimensions—15.1 by 15.7 by 29 inches—are designed to fit beneath compatible counters, and front venting allows undercounter or freestanding placement. The product information describes it as suitable for light commercial use, making it a better match for a small café, office drink area, or low-volume bar than a busy restaurant with heavy ice demand.
The machine is ETL-certified and has adjustable ice thickness, LED lighting, and one-touch self-cleaning support. The first batch is listed as ready in 10 to 18 minutes. The 33-pound bin is not a freezer, so stored ice should be treated as a working supply rather than long-term frozen storage.
Setup needs some attention: it uses gravity drainage and requires a floor drain or another suitable gravity-drain arrangement. A drain pump is not included. The supplied instructions also say to keep the machine upright for at least 24 hours before first use. These requirements may limit where you can install it, even if the cabinet dimensions are a good fit.
Compared with the 300-pound Mojgar model, this unit takes up less listed space but produces less ice and holds less in its bin. Its smaller capacity is the main trade-off; it is not the choice for a high-volume restaurant trying to supply several stations.
Pros:
- Compact dimensions with front venting for undercounter placement
- ETL-certified, with adjustable ice thickness
- Self-cleaning support and an illuminated bin
- Includes a stated 24-month machine and compressor warranty
Cons:
- 33-pound bin may need frequent replenishing during busy service
- Gravity drainage requires a suitable drain; no drain pump is included
Verdict: Consider this Mojgar for a small, light-duty beverage station where compact dimensions matter more than a large ice reserve.
Tessanovi 580 lb Ice Maker: High Output with a Large Bin
The Tessanovi is designed for businesses that need more than a compact undercounter machine can offer. Its stated production is up to 580 pounds per day, and its insulated storage bin holds 350 pounds. Adjustable ice thickness lets you tailor the cubes to different beverage or service needs.
Its stainless steel exterior and LCD touch panel are built around commercial operation. The controls include an ice-full alert, a cleaning function, a production schedule, and ice-thickness adjustment. The supplied details list 156 cubes per cycle and a cycle time of 8 to 15 minutes. Those figures describe the product’s stated specifications, not a guarantee of identical output in every installation.
The larger bin can provide a stronger reserve through busy periods than the EUHOMY’s 250-pound bin, while the daily production claim is higher. The trade-off is that a machine of this capacity needs appropriate space and a suitable installation plan. The supplied information does not give dimensions or specific drainage requirements, so confirm those details with the seller before purchasing.
One important purchasing note: the supplied product data lists this model as unavailable. Check the current listing before making plans around it. If it cannot be purchased, the EUHOMY and TUATNUT are available alternatives with different capacity levels.
Pros:
- Up to 580 pounds of stated daily production
- Large 350-pound insulated storage bin
- Adjustable ice thickness, scheduling, and one-touch cleaning
- ETL approval is listed in the product title and description
Cons:
- Listed as unavailable in the supplied product information
- Dimensions and drainage details are not provided in the supplied description
Verdict: The Tessanovi looks suited to high-demand service on paper, but confirm availability and installation requirements before treating it as a practical option.
TUATNUT 760 lb Ice Maker: Maximum Listed Capacity
The TUATNUT is the highest-capacity option in this group by its stated specifications: up to 760 pounds of ice per day and a 650-pound storage bin. That much production and storage may be relevant to a large restaurant or another operation with sustained, high-volume ice demand. It is also likely to require more space than the undercounter models, so measure the intended location and plan the installation before ordering.
The description lists a copper compressor, adjustable cube thickness, and a cycle time of 5 to 15 minutes. Its LCD panel provides controls for power, cleaning or defrosting, timing, and ice thickness. A 10-inch polypropylene filter is included, and the description says that water- and ice-contact components use food-grade materials.
The bin’s thick foam insulation is described as helping ice remain frozen for up to 12 hours. Treat this as a product claim rather than a substitute for a freezer: the listed storage bin is for holding ice, and actual melt rate can depend on conditions. The machine also has adjustable feet and an automatic drainage system, but the supplied description does not list ETL certification, so verify any certification or code requirements that matter to your business.
Compared with the EUHOMY, the TUATNUT offers substantially higher stated production and storage, but those extra capacities make it a less natural fit for a small kitchen. Its daily output claim is not a reason to buy it unless your demand, space, and installation setup support a machine of this scale.
Pros:
- Highest stated daily production and bin capacity in this comparison
- Adjustable ice thickness and a control panel with cleaning and timer functions
- Includes a 10-inch polypropylene water filter
- Adjustable feet and an automatic drainage system
Cons:
- Large stated capacity may be excessive for smaller operations
- ETL certification is not stated in the supplied product description
Verdict: Choose the TUATNUT only if your restaurant can use its very high stated output and has space for its large storage bin; verify certification and installation details first.
Mojgar 300 lb Undercounter Ice Maker: Mid-Range Output in a Compact Format
This Mojgar sits between the smaller 120-pound model and the larger freestanding machines. It is rated to make up to 300 pounds of square ice per day, with a 60-pound insulated bin. Its listed dimensions are 19.1 by 16.3 by 30.9 inches, and it is designed for undercounter or freestanding use. That makes it a possible fit for a café, bar, or smaller restaurant beverage area that needs more output than a compact 120-pound machine.
The product description lists 96 cubes per 10-to-18-minute cycle, adjustable ice thickness, and an included water filter. The control panel includes self-cleaning support and alerts for a full bin, low water, or a fault. A blue LED helps illuminate the bin, and the stainless steel exterior is described as having a fingerprint-resistant film.
This model uses gravity drainage, so you need a floor drain or another suitable gravity-drain setup; a drain pump is not included. The manufacturer also advises keeping the drain hose below the machine and leaving the unit upright for at least 24 hours before first use. Those requirements are important to account for when choosing a location.
Compared with the 120-pound Mojgar, this machine offers more than twice the stated daily output and a larger bin, while retaining an undercounter format. It still has much less storage than the EUHOMY or the larger commercial options, so a restaurant with sharp demand peaks may need a larger reserve.
Pros:
- Up to 300 pounds of stated production per day in an undercounter-style design
- 60-pound insulated bin and included water filter
- Self-cleaning support, adjustable thickness, and operating alerts
- Stated 24-month machine and compressor warranty
Cons:
- Gravity drainage requires a suitable drain; no pump is included
- 60-pound storage capacity is smaller than the larger freestanding models
Verdict: This Mojgar is a sensible middle-capacity choice when undercounter placement matters and your restaurant does not need a very large ice reserve.
How to Choose an Ice Maker for a Restaurant
Estimate Your Real Daily Ice Demand
Start with how your business uses ice: drinks, food displays, prep, catering, or several of these at once. A restaurant with steady table service may have different needs from a busy bar or a café with a strong cold-drink rush. Use the machines’ daily production figures as a comparison point, not a promise of exact output in your kitchen. If your demand is uncertain, consider how often you can refill the bin and whether a temporary rush would leave you short.
Compare Bin Capacity as Carefully as Production
Daily production and storage capacity solve different problems. Production describes how much ice a machine is rated to make over a period; the bin tells you how much it can hold at one time. A machine may make ice quickly but still have a modest reserve. For busy service periods, look for a bin that can hold enough ice to cover your peak between replenishment cycles.
Check the Installation Space and Ventilation
Measure the available location before choosing a machine, including the room needed for connections and access for cleaning or service. Undercounter models can fit into tighter beverage stations, but check their dimensions and venting needs. Larger freestanding machines and bins may better suit high demand, but they need more floor space. Confirm the required clearances and installation instructions with the seller or manufacturer.
Plan for Drainage and Water Supply
Drainage is a key practical detail. Some units rely on gravity drainage and need a floor drain or a suitable drain line positioned below the machine; a pump may not be included. Confirm that your site can support the specific model before you buy. Also check the water connection requirements and whether an included filter meets your needs. The product descriptions vary, so do not assume every machine connects the same way.
Look for Useful Controls and Cleaning Features
Adjustable ice thickness can help you choose cubes for different drinks or uses. A self-cleaning mode, clear status alerts, and a full-bin notification can make daily operation easier, but they do not replace regular cleaning and maintenance. Compare the control features with the way your staff will use the machine, especially if several people need to operate it during a shift.
Verify Commercial Suitability and Certification
Check the certification and local requirements that apply to your business before placing an order. Some products in this guide list ETL certification or approval, while the supplied description for the TUATNUT does not state a certification. Confirm the details for the exact model you plan to purchase, and make sure it suits your intended commercial setting.
Consider Service, Warranty, and Delivery Details
A machine used every day needs a practical plan for cleaning, service, and replacement parts. Compare the warranty information provided for each model, and ask the seller about technical support and parts availability if those details are not clear. Also check shipping arrangements: the EUHOMY description notes that its machine may arrive in two boxes at different times.
Frequently Asked Questions
How much ice does a restaurant need each day?
It depends on your menu, customer volume, and whether ice is used for drinks, food service, or prep. Estimate demand from your busiest service periods, then compare that with a machine’s stated production and bin capacity. Avoid choosing based on daily output alone if you need a large reserve ready at once.
Is a 120-pound-per-day ice maker enough for a restaurant?
It may work for a small café, office drink area, or light-duty beverage station. The 120-pound Mojgar has a 33-pound bin and is described for light commercial use. A busy restaurant may need more production and storage, depending on its ice use.
What is the difference between ice production and bin capacity?
Production is the amount a machine is rated to make over a day. Bin capacity is the amount it can store at one time. A high daily production figure does not necessarily mean the machine can hold that much ice ready for service.
Do commercial ice makers need a floor drain?
Some models use gravity drainage and require a floor drain or another suitable drain arrangement. The two Mojgar models in this guide specify gravity drainage and say a drain pump is not included. Check the installation requirements for the exact model before choosing its location.
Can an ice maker’s storage bin keep ice frozen?
A storage bin is meant to hold ice, but it is not the same as a freezer. Insulation may help slow melting, as described for some models here, but the supplied product information does not describe these bins as freezers. Plan to use the stored ice as an active working supply.
Which model has the largest listed capacity?
The TUATNUT is listed at up to 760 pounds of production per day with a 650-pound bin. Those figures make it the largest-capacity option in this comparison, but its supplied description does not state ETL certification. Verify the machine’s suitability, certification, and installation details before buying.
Is the Tessanovi model available?
The supplied product information lists the Tessanovi as unavailable. Availability can change, so check its current listing before making a purchase decision. If it remains unavailable, compare the EUHOMY or TUATNUT based on your required production, storage, and installation space.
Final Recommendation
For many restaurants that need substantial output without choosing the largest machine available, the EUHOMY offers a balanced combination of 400 pounds of stated daily production, a 250-pound bin, and listed ETL certification. For a smaller beverage station, the 300-pound Mojgar provides an undercounter-style alternative, while the 120-pound Mojgar is better suited to light-duty use. Choose the TUATNUT only when its high stated capacity matches your demand and space, and verify certification and installation details before ordering.