How the calculator works

  1. Base demand = count × rule-of-thumb rate for the business type (shown in the business list).
  2. Peak margin: × 1.2 for busy days, events and growth.
  3. Climate correction: ÷ 0.85 for a warm kitchen or ÷ 0.75 for a hot room, because air-cooled machines lose 15–30% of their rated output above the 21 °C / 10 °C test conditions.
  4. Bin size = 50% of the daily demand, so ice made overnight covers the lunch rush.
  5. Model = the smallest machine of the chosen ice type whose rated 24-hour output meets the corrected demand.

Read the full method in our ice machine sizing guide.