Commercial ice makers are essential for many businesses, especially in the food and beverage industry. Whether you’re running a restaurant, convenience store, or healthcare facility, having a reliable supply of clean, consistent ice is non-negotiable. But alongside performance and upkeep, water usage is another key consideration—especially as utility costs and sustainability goals gain importance.
So, how much water does a commercial ice maker really use? And how can businesses keep both water waste and operational issues in check?
Let’s take a closer look.
How Commercial Ice Makers Use Water
At first glance, the process seems simple: pour in water, freeze it, and harvest the ice. However, commercial units are more complex and operate in cycles that can vary depending on the machine’s type and design. Generally, water is used in two main ways:
Ice production: Water is pumped into freezing trays, where it’s cooled and shaped into cubes or other forms.
Rinsing and flushing: Most commercial models include a flushing cycle that removes impurities, helping maintain ice clarity and hygiene.
While this flushing helps improve ice quality and extend the life of the machine, it also adds to overall water usage.
How Much Water Is Typically Used?
The amount of water a commercial ice maker uses can vary depending on its type, size, and efficiency. For smaller-scale or point-of-use applications, countertop, under-counter, and dispenser-style ice makers are popular options. Each has its own typical water usage and ice production levels.
Countertop ice makers the compact units often found in homes, office break rooms, or small lounges—typically produce up to 40 pounds of ice per day. These models use about 2.5 to 3 gallons of water per 24 pounds of ice, depending on the ice type and cycle frequency. While they’re convenient and space-saving, they tend to be less efficient per pound of ice compared to larger commercial models.
Commercial ice machines are designed for moderate ice demands in small businesses or homes. Most models can use 15 to 20 gallons of water to produce roughly 100 pounds of ice. Because these machines are built for frequent use, they often feature more efficient freezing and water management systems than compact units.
Dispenser-style ice machines, commonly used in hotel lobbies, medical offices, and convenience stores, combine ice production, storage, and user access in one unit. The water consumption for these machines varies depending on the unit’s size and production capacity.
Although these smaller and mid-sized machines don’t consume as much water as high-capacity industrial units, keeping them well-maintained is essential. Even minor inefficiencies—like clogged filters or irregular flush cycles—can lead to higher water usage over time.
Factors That Affect Water Usage
Machine efficiency: Newer, energy-efficient ice makers are designed to produce more ice using less water and power. In contrast, older or neglected machines may wastewater as they struggle to keep up with demand. For example, a poorly maintained unit might require extra flush cycles to produce clear ice.
Ambient temperature: The temperature of the room where your ice machine operates can significantly affect water usage. In a hot kitchen or warehouse, the machine has to work harder to freeze water, which can increase both water and energy consumption.
Water quality: Hard water or sediment-heavy water supplies can cause mineral buildup inside the machine. This may trigger more frequent cleaning cycles or clog internal components. Over time, this not only wastes water but can also shorten the life of your machine.
Maintenance practices: Skipping regular cleanings or inspections can reduce the machine’s efficiency. For example, a blocked filter or scale buildup can slow down production, causing the machine to use more water per cycle.
Type of ice produced: Different types of ice require different amounts of water. Cube ice, for example, tends to take longer to freeze and uses more water than nugget or flake ice. If your operation doesn’t need large cubes, switching to a more efficient ice type could reduce water use.
Water temperature: Warmer incoming water takes longer to freeze, which can increase water and energy use. If your facility’s water supply tends to run warm, consider using pre-chilled water or adjusting the machine’s location to minimize the impact.
Frequency of use: Ice machines that run continuously to meet high demand naturally use more water. A busy restaurant during peak hours may need several hundred pounds of ice per day, which requires both a high-capacity machine and a consistent water supply.
Machine size and capacity: Larger commercial machines are built to handle more volume and will use more water overall. However, they may be more efficient on a per-pound basis than a smaller machine that’s overworked. Choosing the right size for your business needs is key to balancing performance and resource use.
Reduce Waste with Preventive Maintenance
Keeping your ice maker in top shape isn’t just about performance—it’s about saving water and avoiding unexpected breakdowns. Regular inspections and thorough cleaning are essential to ensure your equipment runs as efficiently as possible.
At Fugh Refrigeration, we offer comprehensive ice machine cleaning services tailored to your equipment and usage needs. Regular cleaning helps:
- Prevent scale and biofilm buildup
- Improve ice quality
- Reduce water waste
- Lower the risk of contamination or health code violations
We also provide prompt and professional ice machine repair service to address leaks, faulty valves, or other issues that may be contributing to higher water usage.
Smart Water Use Starts with Smart Equipment Care
While commercial ice makers require a fair amount of water to operate, thoughtful maintenance and the right model choice can make a big difference in overall usage. Businesses that prioritize efficiency—not just output—will see the benefits in their water bills, equipment lifespan, and ice quality.
If you’re unsure whether your current ice machine is operating efficiently or if it’s time for a deep clean, Fugh Refrigeration is here to help. From cleaning services to repairs and replacements, we’ll make sure your ice machine works hard—without wasting water.
Contact us today to schedule a service or learn more about how we can support your commercial refrigeration needs.
About The Author
Ben Lutz is the owner of Fugh Refrigeration, has decades of experience in the HVAC/R industry, and has managed many heating, cooling, and refrigeration technicians over the years.
See a selection of equipment that is currently available to purchase on Fugh.org!
New customer to Fugh Refrigeration?
