Selecting the correct commercial ice maker depends on your peak demand. As a general rule for the US market:

• Restaurants: 1.5 lbs per person.
• Cocktail Bars: 3 lbs per seat.
• Hotels: 5 lbs per room.

We recommend sizing your commercial ice maker to handle your busiest summer weekend. Our modular units offer production ranges from 300 lbs to over 1,000 lbs per day, ensuring you never run out during a rush.

Yes, we strongly recommend using a high-quality water filter with your commercial ice maker. In many regions across the United States, "hard water" can lead to mineral scale buildup, which is the #1 cause of machine failure. Using a filter not only protects your investment and extends the lifespan of the commercial ice maker but also ensures the "crystal clear" ice quality that American consumers expect in their premium beverages.

To comply with US health and safety standards (such as NSF guidelines), we advise a deep cleaning and sanitization of your commercial ice maker at least every six months. Many of our Manastin models feature a "one-touch self-cleaning" cycle that simplifies daily maintenance. Regular cleaning prevents mold and slime growth, ensuring your commercial ice maker remains a safe, sanitary component of your food service chain.