Atosa YRM0800A-261 800 Lb 30 In. Modular Half Cube Ice Machine Head, Air-Cooled, R404A Refrigerant, 3M Water Filter System Included

A commercial air cooled ice machine rejects condenser heat into the surrounding air with a fan, so it needs no cooling water line, no second drain, and no remote condenser on the roof. That makes it the simplest ice machine to install and the cheapest to run in a standard restaurant, bar, or hotel setting. Air cooled ice machines on this page produce 50 to nearly 2,000 pounds of ice per day in full dice, half dice, regular cube, nugget, and flake shapes.

Modular ice machine heads sit on a separate storage bin or dispenser and handle high-volume service, with correctional versions in stainless panels for secure facilities. Self-contained undercounter ice machines pair a smaller maker with a built-in bin for bars, cafes, prep areas, and healthcare units that want nugget or flake ice close at hand. Head-and-bin packages combine a modular maker with a matched 310 to 580 pound bin so one order covers the full setup.

Common Types of Air Cooled Ice Machines

• Modular ice machine heads: Maker-only units 22, 30, or 48 inches wide that mount on a storage bin, ice dispenser, or soda dispenser. Output runs 300 to 1,965 pounds per day. This is the standard format for restaurants, hotels, and institutional kitchens that need volume and want to size the bin separately.
• Correctional ice machine heads: Secure versions of 460 to 1,690 pound heads with stainless steel panels for prisons, detention centers, and secure healthcare wings.
• Undercounter and self-contained ice machines: A maker and bin in one cabinet, 15 to 26 inches wide, producing 50 to 400 pounds per day with 25 to 150 pound built-in storage. Cube models fit under a bar top; undercounter nugget and flake units with 30 to 120 pound bins serve cafes, clinics, and seafood counters.
• Head-and-bin packages: A modular head sold with its matched bin, in 310, 400, 470, and 580 pound bin sizes. Packages remove the guesswork of pairing a head to a bin from a different brand.
• Full dice, half dice, and regular cube ice machines: The standard formats for cocktails, fountain drinks, and ice buckets. Full dice melts slowly and looks clean in a glass. Half dice fills a cup with less ice by weight, which stretches output at a soda station. Regular cube is a larger cube for bars and hotels that want a slower melt.
• Nugget ice machines: Soft, chewable ice for fountain drinks, smoothies, and healthcare service. Nugget heads and undercounter units run 145 to 1,080 pounds per day.
• Flake ice machines: Small dry flakes for seafood displays, produce cases, blended drinks, and healthcare. Flake heads and undercounter units produce 230 to 1,300 pounds per day.

Buying a Commercial Air Cooled Ice Machine

• Daily output: Size the machine to peak demand, not average. A working rule is 1.5 pounds of ice per restaurant guest, 3 pounds per bar customer, and 5 pounds per hotel room per day. Add 20 percent for summer and growth, since output ratings are measured at 70°F air and 50°F water and drop as the room gets warmer.
• Bin capacity: A bin should hold about 75 to 80 percent of the machine's daily output so the maker can run a full cycle overnight without overflowing. Undercounter units with 25 to 35 pound bins suit light service; busy bars need the 75 to 150 pound built-in bins or a modular head on a 400 pound bin.
• Clearance and ambient temperature: Air cooled units pull room air across the condenser and exhaust it back out, so they need open space on the vented sides and top. Keep the install location below 90°F; a hot dish room or equipment closet with no airflow cuts production and shortens compressor life.
• Water filtration: Scale is the main cause of ice machine service calls. An inline water filter sized for the machine protects the evaporator and keeps ice clear.
• Electrical: Undercounter units and smaller heads run on 115V. Heads rated 500 pounds per day and above typically need 208 to 230V single-phase service. Some heads and undercounter units come in 220 to 240V 50 Hz export versions for installs outside North America. Confirm the circuit before the machine arrives.
• Refrigerant and efficiency: Newer heads and undercounter units use R290 hydrocarbon refrigerant, which lowers energy draw and meets current refrigerant regulations. ENERGY STAR listed models may qualify for utility rebates.
• Ice shape for the menu: Cocktail bars and fine dining favor full dice. Fast casual and fountain-heavy menus get more cups per pound from half dice. Smoothie shops, healthcare, and seafood counters want nugget or flake.

Air Cooled Ice Machine FAQs

Air Cooled vs Water Cooled Ice Machine: Which Is Better?

Air cooled wins for most kitchens. It costs less to buy, installs with a single water inlet and drain, and uses no water for cooling, which matters where water rates are high or water cooled condensers are restricted by code. Water cooled machines hold their rated output in rooms above 90°F and run quieter, so they fit hot, enclosed equipment rooms. If the machine will live in a normally ventilated kitchen, bar, or back room, choose air cooled.

What Size Commercial Ice Machine Do I Need?

Estimate peak daily use by seat or room count, then size up. A 100-seat restaurant turning tables twice uses roughly 300 pounds of ice a day, which calls for a 350 to 500 pound head. A neighborhood bar with 60 customers a night uses about 180 pounds, so a 200 to 280 pound undercounter unit covers it. A 100-room hotel needs 500 pounds or more, and hospitals, universities, and stadium concessions move into 1,000 to 2,000 pound heads on large bins. When in doubt, buy the next size up; running out of ice on a Saturday costs more than the price difference.

How Much Does a Commercial Air Cooled Ice Machine Cost?

Self-contained undercounter ice machines start near $1,000 and run to about $3,700 depending on output and bin size. Modular heads in the 300 to 550 pound range land between $2,000 and $4,600. Heads producing 600 to 1,000 pounds run $4,800 to $7,800, and the largest 1,200 to 1,965 pound heads cost $7,300 to $10,600. Head-and-bin packages run $2,800 to $8,000 depending on output and bin size, and specialty flake and snow ice machines reach $8,000 to $12,000. Lower purchase price, simpler installation, and no cooling water bill keep air cooled machines ahead of water cooled units on total cost.

Do Air Cooled Ice Machines Need a Water Line or Drain?

Yes, but only for the ice itself. Every ice machine needs a potable cold water supply and a drain for melt water and the harvest cycle. An air cooled model does not need the second water circuit and drain that a water cooled condenser requires, so plumbing stays simple and installation is usually a same-day job.

Related Categories

• Undercounter Ice Machines
• Ice Storage Bins
• Ice Dispensers
• Underbar Ice Bins

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Atosa makes commercial kitchen equipment designed to handle the day-to-day demands of professional foodservice. From refrigeration and cooking equipment to prep and holding units, their products are built with reliability and value in mind. Everything is designed, engineered, and tested in-house, giving Atosa tighter control over quality and performance. The brand has won multiple KI Awards for innovations in automation, but what matters most to customers is simple: solid equipment, fair pricing, and strong manufacturer support when it’s needed. That’s why Atosa has become a go-to name for restaurants, chains, and institutions across the country.