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Home > Restaurant Equipment > Ice Machines > Commercial Dispensers

Commercial Dispensers

Hotel Dispenser CombinationsHotel Dispenser Combinations
Hotel DispensersHotel Dispensers
Ice & Water DispensersIce & Water Dispensers
Ice DispensersIce Dispensers
Ice Dispensers

Hotel DispenersHotel Dispensers

Hotel dispensers, are larger ice-production systems specially designed to dispense ice directly into buckets. Hotel dispensers can store up to 180 lbs of ice. Some Ice-O-Matic and Scotsman models are available with optional coin/token mechanism or water filler. In an average hotel or motel, operators should base their ice needs on 3lbs. of ice per room per day. However, plan on substantially more demand if guests are allowed to fill ice chests.

ICE-O-Matic & Scotsman Hotel Dispensers only dispense full and half cubes.

ICE ONLY DispensersIce ONLY Dispensers

Ice dispensers are used in self-serve situations. They eliminate the labor needed to fill bins manually while guaranteeing that customers have ice available to them during service periods. Ice dispensers can store from 150 lbs. to 250 lbs. of ice. Dispensers are ideal for hospitals, cafeterias, restaurants and offices. As a guideline for ice usage, assume that customers will use 4oz. of ice per 12oz. cup; 7oz. per 20oz. cup; and 10oz. per 32oz. cup.

ICE-O-Matic & Scotsman ICE ONLY Dispensers can dispense full cube, half cube and nugget ice.

Ice Makers and Water DispensersIce Maker & Water Dispensers

Ice Maker & Water dispensers eliminate the use of levers and buttons because their uniqueinfrared sensor design that determines when to dispense ice or water. Ice Makers & Water dispensers provide a high level of sanitation since the ice is untouched as it is produced and dispensed. Open bins are no longer allowed for on-floor hospital applications, and many corporate facilities are now eliminating open bins from their break room and vending areas because of sanitation and security concerns.

Determining ice usage depends on how and where you’re using the ice. For hospitals, you should plan on using 7lbs. per patient and 2lbs. per employee per day. To be safe, you may want to add 20% to that usage to accommodate future growth or peak demand periods.