Ice is a food, and the machine that makes it needs the same discipline as the rest of the kitchen — clean water in, a cleaning schedule, and a build that can be serviced. Commercial Kitchen Company supplies one of Australia’s largest ranges of commercial ice machines, from compact self-contained units for cafés and small bars through to high-output modular makers, flakers and dispensers for hotels, restaurants, hospitals and licensed venues.
Our Brisbane and Gold Coast showrooms have working machines from Hoshizaki, Brema and Skope, so you can compare ice shape — cube, crescent, ball, flake and nugget — production rate and bin capacity before you commit.
Browse the range below, or read the buying guide for sizing, water and installation advice. SilverChef finance is available. Call 1300 CKC 000 or request a quote.
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An ice machine is a plumbed, drained, ventilated appliance that runs continuously, so the decisions worth spending time on are ice type, production against your peak day, and water quality. Get those right and it runs invisibly; get them wrong and you run dry mid-service.
Cube ice melts slowly and looks premium — the default for spirits, cocktails and restaurant water service. Crescent ice packs tightly and displaces well in a glass, which suits high-volume bars and quick-service dispensing. Ball ice is a presentation format for premium spirit service. Flake ice moulds around whatever it touches, so it is the format for seafood display, salad bars and medical use. Nugget ice is soft, chewable and absorbs flavour, which is why fast-service venues and self-serve drink stations favour it.
Machines are rated in kilograms of ice per day, and that rating assumes ideal ambient and incoming water temperatures — a hot back-of-house room in a Queensland summer will produce less than the label. Size on your peak day, not your average, and leave headroom, because running a machine flat out around the clock is what shortens compressor life. Storage matters as much as production: the bin is what carries you through a service rush, so check bin capacity alongside daily output.
Self-contained machines combine the ice head and the bin in one cabinet — simpler, cheaper and the right answer for cafés and small bars. Modular systems put a separate head on a bin or a dispenser, letting you set storage independently of production and replace either part later. High-volume venues generally go modular, and often run a second machine so a breakdown does not stop service.
Water quality drives ice clarity, taste and machine life. Most Australian mains water benefits from inline filtration to cut sediment, chlorine taste and mineral scale — scale is the most common cause of premature failure, and a filter costs a fraction of the service call it prevents. Confirm a potable water connection, a compliant drain, and enough clearance for the condenser to breathe. Air-cooled machines need airflow and a sensible ambient temperature; water-cooled units need more plumbing but cope better in hot rooms.
Hoshizaki makes up the bulk of the range and is the only brand here covering every ice format — cube, crescent, ball, flake and nugget — plus ice and water dispensers and storage bins. Brema brings European-engineered self-contained cube machines, flakers and bins. Skope GALA and ALFA self-contained cube makers cover the compact end for cafés and smaller venues.
Our team has 35 years specifying ice machines into bars, restaurants, hotels, clubs, hospitals and quick-service venues across Queensland and Australia. Both the Brisbane and Gold Coast showrooms have working units. SilverChef finance is available, and delivery, installation arrangement, water connection, drainage and filtration can be quoted alongside the equipment. Call 1300 CKC 000 or request a quote.
Cube ice melts slowly and looks premium — best for cocktails and restaurant water service. Crescent ice packs tightly in a glass and dispenses well, which suits high-volume bars and quick service. Ball ice is the presentation format for premium spirits. Flake ice moulds around products — essential for seafood displays, salad bars, and medical applications. Nugget ice is chewable and absorbs flavours — popular in fast-service venues. Choose based on your application; many operations run multiple machines for different ice types.
Cafés typically need 30-60kg per day. Restaurants need 80-150kg. Bars and licensed venues need 150-300kg+ during peak service. Hotels and clubs typically run multiple machines totalling 500kg+ daily. Always size 25% above estimated peak day — running at full capacity causes compressor failure and constant ice shortages during rush.
Commercial ice machines need a cold-water supply (typically 1/4 inch line) with a shut-off valve. Quality units benefit from inline water filtration to reduce sediment, chlorine, and mineral scale — scale is the most common cause of premature failure, so a filter is the cheapest insurance you can put on the machine. Drainage requirements: gravity drain to floor waste or condensate pump if no gravity drain available.
Air-cooled ice machines need 150mm clearance on sides and back for heat dissipation. Self-contained units have built-in fans; remote-condenser units locate the heat-generating components elsewhere — useful for kitchens with heat constraints. Water-cooled units use water for cooling but have higher water consumption and require specific water permits in some jurisdictions.
Monthly: empty bin, clean interior with manufacturer-approved ice machine cleaner, sanitise with food-grade sanitiser, rinse thoroughly. Quarterly: descale evaporator plates using manufacturer-recommended descaler. Annually: certified service tech inspection, replace water filters, check refrigerant levels. Critical: never use abrasive cleaners or non-approved chemicals — affect ice taste and machine warranty.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every commercial ice machine in our range. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, water connection, drainage, and filtration in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
