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Under-Counter vs. Modular: Choosing the Best Hoshizaki Ice Machine Form Factor
November 29, 2025
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Picking an ice maker that doesn’t fit your setup might mean less room, slower drink prep, or spending more on power. Instead of confusing jargon, this breakdown explains how under-counter versus modular Hoshizaki units actually differ - plain facts only, no fluff. One fits tight spots below counters; the other links up with bins stacked beside it. Each works better depending on where you install it, how much ice piles up during shifts, or what kind of routine runs behind the bar.
Who It's For
This piece’s meant for folks running ice businesses, buying their first machine, or handling setup duties - anyone needing a clear breakdown of ice machine sizes and shapes. When adding tables, setting up a fresh drink area, or swapping out an old model, knowing what sets under-the-counter units apart from big modular ones can guide smarter choices. Looking at Hoshizaki gear? Try checking out the KM Edge series, or peek into niche options like flake makers and chewable cube machines.
Key Considerations
What’s the real amount of ice you’ll use?
Under-counter models slide under regular countertops, churning out less ice - great for cozy bars, diners, or offices with low demand. Instead of being one piece, modular systems pair a top unit with a standalone storage bin, cranking out way more every day - suited for busy eateries, motels, or places swamped with customers. While checking options, keep in mind: size doesn’t guarantee performance; picking the correct output cuts power waste, trims bills down the road.
Trust in a brand that lasts, plus delivers steady value over time
In a business ice maker face-off, Hoshizaki wins points for lasting longer with less upkeep. While some compare Hoshizaki to Manitowoc - two solid names - not everyone picks the same one, yet lots lean toward Hoshizaki thanks to steel cooling parts that don't quit early. Picking the correct shape matters just as much because it affects how easy repairs are down the line, along with overall reliability.
Space limits yet work keeps flowing
If your prep spot’s cramped, go for under-counter setups - they save space while keeping things tidy. When there's enough room, pick a standalone unit or several smaller ones; these give quicker reach to bigger ice amounts. Instead of just picking by ice kind or how much you use each day, think about how workers move around and what fits on the floor.
Money set aside plus what it takes to keep things running
Under-cabinet models tend to be cheaper at first, yet modular ones hit harder on price initially; still, they deliver more bang for the buck if your place runs busy. When it comes to pricier gear, payment plans can ease the load - check out our financing section to lock in steady installments.
Model / Ice-Type Fit
Crescent ice (KM Edge series)
Regular eateries and pubs rely on half-moon-shaped ice makers because they pump out plenty, save energy, while fitting lots of needs.
Square ice cubes work better in fancy drinks or when you want things to look sharp. Check out the different square molds on offer.
Flake ice
Flake ice works great for seafood setups - also suits medical spots or bakeries needing packable chill.
Cubelet/nugget ice
Cubelet ice fits healthcare settings, also pops up in cafés - works fine in self-serve machines 'cause it’s soft enough to chew.
Sizing
Estimate daily usage
Restaurants need around 1.5 to 2 pounds of ice for each visitor
Bars need around 3 pounds of ice for every seating spot
Cafés or fast spots use about 0.8 to 1.5 pounds per beverage
Hospitals: around 5 to 10 pounds for each bed
Example calculation
A 60-seat diner needs around 90 pounds daily. Tacking on a quarter extra pushes the need up to roughly 112 pounds each day. One compact model might do the job - though a slim, stackable system leaves space to expand later.
Add a small extra layer on top
Ice makers fill up slowly over time. So having a bit more - like 20 to 30 percent extra space - helps avoid running out when things get busy.
Install Notes
Under-counter installation basics
Under-counter Hoshizaki ice makers need their own power socket, a source of cold water, plus either a drain close by or a pumping option - on top of enough airflow room.
Modular installation notes
Modular units go on top of bins but need room for air to move, water to drain out, power hookups, and also match the right bin. You might have to talk with builders or installers.
Workflow and access
Under-counter units let bartenders grab ice quickly, whereas modular ones work better behind the scenes where big batches are needed.
Maintenance
Each type needs regular wipe-downs, scale removal, plus sanitation. If modular models hook up to separate condensers, extra tasks might pop up. Under-sink versions? They often demand coil cleaning - especially crammed spots. Staying on top keeps performance steady and stoppages low. Need expert help? Check out our repair section.
Get a fast quote and delivery date—start with our ice machines or message us via our contact page.
Under-Counter vs. Modular: Choosing the Best Hoshizaki Ice Machine Form Factor
Intro
Choosing the wrong ice machine form factor can lead to wasted space, slow service, and higher operating costs. This guide breaks down the difference between under-counter and modular Hoshizaki machines in clear, simple terms so you can choose confidently and invest in the right model for your daily demand and workflow. These two form factors serve different installation styles, storage needs, and daily-demand patterns.
TL;DR
- Under-counter: Best for small spaces, low-volume use, cafés, bars, and secondary stations.
- Modular: High-volume, scalable, ideal for restaurants, hotels, and healthcare facilities.
Who It's For
This article is written for ice machine business owners, first-time buyers, and managers who need a straightforward explanation of how ice machine form factors work. Whether you're expanding seating, creating a new bar station, or replacing an older unit, understanding the differences between under-counter and modular machines will help you make the right investment. If you're browsing Hoshizaki models, start with the KM Edge line or explore specialty ice types such as flakers and cubelet models.
Key Considerations
How much ice do you truly need?
Under-counter machines fit beneath standard counters and produce smaller amounts of ice—perfect for small bars, cafés, offices, and lighter-duty environments. Modular units sit atop a separate bin and deliver far greater daily production, making them ideal for restaurants, hotels, and high-volume operations. When comparing machines, remember that bigger isn't always better; choosing the right capacity avoids wasted energy and saves long-term cost.
Brand reliability and long-term value
In a commercial ice machine comparison, Hoshizaki stands out for durability and low maintenance. Some buyers research Hoshizaki vs Manitowoc; both brands are respected, but many operators prefer Hoshizaki for its stainless-steel evaporators and fewer service issues over time. Choosing the right form factor directly impacts serviceability and long-term dependability.
Space limitations and workflow
If your prep area or bar is tight, under-counter models keep everything compact and out of the way. If you have room for a standalone bin or need multiple service stations, modular units offer more flexibility and faster access to larger volumes of ice. Your staff's workflow and available floor space should guide your form factor choice as much as your ice type or daily load.
Budget and operating cost
Under-counter units usually cost less upfront, while modular units have a higher initial cost but better production-to-price value for businesses with heavy demand. Financing options may help with larger machines—visit our financing page for predictable monthly payments.
Quick Comparison Table
| Feature | Under-Counter | Modular |
|---|---|---|
| Production Capacity | Lower (50–100 lbs/day) | Medium–High (200–1,000+ lbs/day) |
| Best For | Cafés, bars, small stations | Restaurants, hotels, and healthcare |
| Installation | Easy | Moderate–complex |
| Storage | Built-in | Requires a separate bin |
| Cost | Lower upfront | Higher but scalable |
| Space Needed | Tight spaces | Larger footprints |
Model / Ice-Type Fit
Once you know your ice type, choosing the form factor becomes much easier. Each ice style fits specific business needs:
- Crescent ice (KM Edge series): Everyday restaurants and bars
- Square cubes: Premium cocktails (see models)
- Flake ice: Seafood displays, healthcare, bakeries
- Cubelet/nugget: Healthcare, cafés, self-serve dispensers
✔ Best For: Matching your ice type to your service style
✘ Not Ideal For: Choosing an ice type without knowing your daily usage
✘ Not Ideal For: Choosing an ice type without knowing your daily usage
Sizing Math
Step 1: Estimate daily usage
Before deciding on the form factor, estimate how much ice you realistically need based on your operation type.
- Restaurants: 1.5–2 lbs of ice per guest
- Bars: ~3 lbs of ice per seat
- Cafés / quick-serve: 0.8–1.5 lbs per drink
- Hospitals: 5–10 lbs per bed
Example Calculation
A 60-seat restaurant:
60 seats × 1.5 lbs = 90 lbs/day
Add 25% buffer = 112 lbs/day
→ An under-counter Hoshizaki under-counter ice maker can work, but a small modular unit gives more room for growth.
For a precise number, try our size calculator.
Step 2: Add peak-demand buffer
Ice machines refill throughout the day, but not instantly during rush hour. Add 20–30% extra capacity to avoid shortages.
Step 3: Match demand to form factor
When capacity becomes a concern, compare the ranges:
50–100 lbs/day → Under-counter models
200–1,000+ lbs/day → Modular ice machine capacity is the better fit
Install Notes
Under-counter installation basics
Under-counter Hoshizaki ice makers slide beneath a standard counter. They require:
- A dedicated electrical outlet
- Cold-water supply
- A nearby drain or optional drain pump
- Ventilation space around the machine
Modular installation notes
Modular units sit atop a bin or dispenser and may use remote or self-contained condensers. Installation planning includes:
- Choosing a bin that matches production needs
- Ensuring proper drainage and airflow
- Planning space for electrical and water lines
- Coordinating with your refrigeration or contractors
For a full overview of the installation, review our installation guide.
Workflow and access
Under-counter units provide quick reach for bartenders and café workers. Modular setups benefit back-of-house prep areas that require large scoops or bagging stations. Think about who uses ice, how often, and from where.
Maintenance
Both form factors require routine cleaning, descaling, and sanitizing. Modular machines may require steps when paired with remote condensers, while under-counter units may require more frequent coil cleaning in tight kitchens. Regular maintenance protects efficiency, reduces downtime, and improves brand reliability. For professional service options, visit our service page.
Need Help Choosing?
Not sure whether an under-counter or modular Hoshizaki machine is right for you? Our team can help you compare models, calculate the right capacity, and provide fast quotes.
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