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Knowing when to switch from undercounter to modular Hoshizaki matters if your business is expanding, getting busier, or improving drink service.

 

Undercounter units fit tight spots well - yet they struggle with output, air movement, and room for storage over time. On the flip side, modular setups handle way more while adapting more easily. Spotting the right moment to switch means you’ll always have enough ice when things get busy.

 

This guide shows you how to know when it's time to switch things up - while breaking down what makes Hoshizaki a solid pick for upgrades. It’s built tough, works smoothly, or fits right into existing setups without hassle.

 

Who It’s For

 

This piece targets eateries, pubs, coffee spots, lodgings, workplaces, or clinics, thinking about swapping a compact cooler for a bigger ice system.

 

If your business is expanding, folks might be stuck waiting - ice machines just can’t churn enough - or if you're weighing options like Hoshizaki versus Scotsman, this breakdown helps pick what comes next.

 

It’s also useful for operators exploring ice types like crescent, flake, cubelet, or square cubes found in categories such as the KM Edge crescent series, flakers, and square cubes.

 

Key Considerations

 

Your business’s ice supply is nearly gone

Undercounter models make around 50 to 300 pounds of ice daily - modular ones push out 400 up to over 1,000. When workers stand around waiting for ice, it’s way past time to upgrade to modular.

 

Busy times now see more people wanting service

When seats get added, drink menus expand, or kitchen setups need more space, ice gets used up fast. Instead of slowing down when things get busy, split-system units keep pumping out cubes nonstop.

 

Cooling flow plus how hot things run

Undercounter fridges usually don't work well when space is cramped or temperatures rise. Instead, modular types rest above storage trays - this boosts air movement, helping them run smoother without overheating.

 

Wanting a unique size for storing stuff

Choose bin sizes based on how much you handle - modular setups give that flexibility. When big capacity’s needed, say 500 or 700 pounds, go with a modular setup.

 

Long-term durability comparison

Hoshizaki tends to beat Scotsman when it comes to tough evaporators, lasting longer, plus less trouble with mineral buildup. For setups needing steady performance over time, going modular makes more sense.

 

Model and Ice-Type Fit

 

Restaurants, along with eateries

Crescent ice made by the KM Edge line works great when you need lots of drinks fast. These split-up systems run smoothly, last longer before melting, and also fit well in big storage trays.

 

Bars or top-notch drink spots

Boost your drink lineup with better ice options. Check out Hoshizaki’s square cubes - they chill drinks longer while looking sharp behind the counter.

 

Medical care, coffee spots, or drinks with a twist

If undercounter cubelets fall short, modular setups boost production while handling bigger dispensers or bins - check available cubelet choices.

 

Fish markets, food shops, and kitchen setups

For flake ice workflows, modular flaker machines provide expanded storage capacity ideal for displays and batch preparation.

 

Sizing Math

 

Estimate daily demand

Follow these basic tips:

  • Restaurants: about 1.5 to 2 pounds for each person
  • Bars: as much as 3 pounds for every bar stool spot
  • Cafés: about 0.8 to 1.5 pounds for each cup

If you need more precision, use the ice size calculator.

 

Check needs against built-in space rules

If you're using your undercounter unit more than 60–70% each day, it's pushed past its limits - that’s when most people realize they need something stronger.

 

Plan for growth

If you're thinking about growing your company, go for a flexible setup that can handle what’s coming down the road. When gear is picked just for today's workload, it starts lagging once things pick up speed.

 

Installation Notes

 

Space requirements

Modular setups need space for the ice maker and its bin. Most users put these units in service zones or drink stations instead of near the tap line.

 

Ventilation plus temperature control

Modular units often stay cooler because air moves better around them - yet they need enough space to keep making stuff nonstop. You’ll find setup tips right on the install section.

 

Electrical plus plumbing set up

Some modular units need a different power level compared to undercounter ones. Check if your setup can handle it before you buy.

 

Maintenance

 

Larger units need steady upkeep so they run as well as possible. Routine cleaning, de-scaling, or swapping filters keeps your advanced Hoshizaki machine working right. Because parts are easy to reach, modular setups take less effort to fix.

 

For scheduled service or support, visit the service page.

 

Get a fast quote and delivery date—start with our ice machines or message us via our contact page.

Upgrade Path: When to Move from Undercounter to Modular Hoshizaki

Intro

Understanding the upgrade path: when to move from undercounter to modular hoshizaki is essential for businesses that are growing, experiencing higher demand, or upgrading their beverage program. Undercounter machines are excellent for compact spaces, but they eventually hit limits in production, airflow, and storage. Modular systems offer dramatically higher capacity and flexibility, and knowing when to switch ensures you never run out of ice during peak hours. This guide is designed to help you identify when it’s time to move up—and why Hoshizaki is one of the most reliable upgrade options available.

Who It’s For

This article is for restaurants, bars, cafés, hotels, offices, and healthcare facilities considering an upgrade from a small undercounter unit to a larger modular commercial ice machine. If your business is growing, if customers are waiting for drinks because your ice maker can’t keep up, or if you’re comparing brand reliability (Hoshizaki vs Scotsman, for example), this guide will give you clarity on your next step.

It’s also useful for operators exploring different ice types—such as crescent, flake, cubelet, or square cube models—found in categories like the KM Edge crescent series, flakers, and square cubes.

Key Considerations — upgrade path: when to move from undercounter to modular hoshizaki

Your business is running out of ice

This is the most obvious sign. Undercounter machines typically produce 50–300 lbs of ice per day, depending on the model. Modular units commonly produce 400–1,000+ lbs. If your team constantly waits for the bin to refill, a modular machine is overdue.

Your peak-hour demand has increased

As businesses grow—adding seats, expanding cocktail programs, or opening additional prep stations—ice demand rises quickly. A modular setup ensures consistent output even during the busiest hours.

You need better airflow and cooler operating temps

Many small undercounter units struggle in tight, hot environments. Because modular machines often sit on top of ice bins with better ventilation, they’re more stable, efficient, and durable.

You need custom storage capacity

Modular units let you choose the bin size that fits your service flow. If you need a large backup reserve—for example, a 500 lb or 700 lb bin—modular is the right path.

You’re comparing long-term durability

If you're deciding between Hoshizaki vs Scotsman, Hoshizaki is widely known for stronger evaporators, longer service life, and fewer scale-related issues. When upgrading, brand reliability becomes an even bigger part of the decision since modular units are long-term investments.

Model/Ice-Type Fit

For restaurants and general foodservice

Crescent ice from the KM Edge series is ideal for high-volume beverage programs. These modular machines are efficient, slow-melting, and easy on storage bins—making them a natural upgrade from undercounter units.

For bars and premium cocktail programs

If your bar menu is expanding, square cube models are a major step up. Explore the Hoshizaki square cube machines to improve drink presentation and reduce melt.

For healthcare, cafés, and specialty beverages

If you’ve been using a small undercounter cubelet machine and it can’t keep up, switching to a modular cubelet system increases output and pairs with larger dispensers and bins. Browse cubelet options.

For seafood, grocery, and prep environments

If flaked ice is part of your workflow, modular flaker machines allow for much larger storage capacity—ideal for displays and batch prepping.

Sizing Math

Step 1: Estimate daily demand

Use these basic guidelines:

  • Restaurants: 1.5–2 lbs per guest
  • Bars: up to 3 lbs per cocktail seat
  • Cafés: 0.8–1.5 lbs per drink

If you want more precision, use the ice size calculator.

Step 2: Compare your demand to undercounter limits

If your daily usage exceeds 60–70% of your undercounter machine’s max production, you’re already beyond what the machine was designed for. This is the classic moment to upgrade to modular.

Step 3: Plan for growth

If your business will add seats, expand the bar, or boost beverage volume, choose a modular machine that supports future needs. A machine sized only for today will struggle next year.

Install Notes

Modular machines require more space

You’ll need room for both the head unit and the storage bin. Many operators place modular units in back-of-house or beverage-prep areas rather than behind the bar.

Ventilation and heat management

Modular systems generally run cooler because they sit higher and have better airflow. Still, they need proper clearance to achieve full production. For installation details, visit our installation page.

Electrical and water requirements

Some modular units require different voltage or amperage. Always confirm compatibility before ordering, especially if you’re upgrading from a compact undercounter design.

Maintenance

Maintenance becomes even more important with larger equipment. Regular descaling, sanitizing, and filter changes keep your upgraded hoshizaki ice maker running at full capacity. Modular units are easier to service since components are more accessible. For scheduled service or troubleshooting, visit the service page.

Get a fast quote and delivery date — start at /collections/ice-machines or message us on /pages/contact.