What is the ideal ice output for an Irish café?
Most cafés are best served by sizing for your busiest 2 to 3 hours, not your average day. As a rule of thumb:
This FAQ is designed for a fast answer first. Use the related guide links if you need the fuller decision path behind the short version.
Most cafés are best served by sizing for your busiest 2 to 3 hours, not your average day. As a rule of thumb:
Small coffee-focused café (iced coffees, soft drinks): a compact undercounter cube maker such as the Unifrost UB25-15 (25kg/24h) is often sufficient.
Busy café with brunch and steady cold drinks all day: step up to a larger self-contained cube machine such as the Unifrost U40-15.
Café that also runs cocktails, events, or high-volume takeaway drinks: consider a modular head + storage bin setup (for example U165-125 or U230-175 paired with a compatible bin) so you can build a buffer of ice for peaks.
If you regularly run out of ice, it is usually a storage and peak-demand issue, not just daily production. In those cases, modular systems with a separate bin are often the simplest fix.
Read the full guide: Choosing a Unifrost Ice Machine for Your Irish Hospitality Business.
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