Self Contained Ice Makers

Under bench ice makers are self-contained commercial ice machines built to slide under a standard counter, where the ice-making head and the storage bin sit in the one cabinet. They're made for venues that need a steady run of ice through service without giving up bench space — think the back bar of a pub, a café dispense area or a busy bistro. If you want to see how they sit against every format we stock, browse the full commercial ice maker range, or compare the bench-top alternatives in our benchtop ice makers collection.

Who an under bench ice maker is for

This format suits any operator who needs reliable daily ice but has the counter footprint of a small site rather than a full back-of-house plant. Cafés, pubs, RSLs, bars, food trucks and catering kitchens all lean on under-counter units because the machine tucks away neatly and pulls ice from a built-in bin without a separate dispenser. If you're pouring iced drinks, cocktails or filling display ice all day, a self-contained under bench unit handles back-to-back service far better than a domestic appliance.

What's in scope here

Everything in this collection is a commercial-grade self-contained ice maker designed to fit under a bench or counter. That's a deliberate distinction from cheap home ice makers: domestic units make a small batch, hold it briefly and aren't built for continuous duty cycles, whereas commercial under-counter machines run all day, hold a working reserve in an insulated bin and are built from stainless steel for a wash-down environment. If you need a larger separated head-and-bin setup, that's a different format — see modular ice makers for high-volume sites.

Sub-types to know

Under-bench / undercounter vs countertop

An under-bench (undercounter) unit is freestanding and slides beneath a counter, combining maker and bin in one body — the right call when you want ice on tap but the bench surface kept clear. A countertop ice machine sits up on the bench and is generally smaller, ideal for a coffee window or a compact bar where there's no under-counter cavity to use.

Air-cooled vs water-cooled

Air-cooled units shed heat into the room and are the common, lower-running-cost choice for most venues with reasonable ventilation. Water-cooled units use mains water to reject heat and stay efficient in hot, enclosed or poorly ventilated spaces — they cope better with high ambient temperatures but add to water use. Match the cooling type to where the machine will actually live.

Daily kg output

Commercial ice makers are rated by how many kilograms of ice they produce per 24 hours. A small café might be fine on a lower-output self-contained unit, while a busy pub bar pushing iced drinks all night needs a higher daily kg figure and a bin that holds enough reserve to ride out peak service.

How to choose: three quick questions

Step 1 — How much ice do you need a day?

Estimate your busiest day, not your average. Tally drinks, ice displays and food prep, then choose a daily kg output with headroom above that peak so the machine isn't running flat-out and falling behind during service.

Step 2 — Where will it sit, and how is it cooled?

Check the under-counter cavity dimensions and the ventilation. A well-ventilated space suits an air-cooled unit; a hot, boxed-in spot points you to water-cooled. Confirm the footprint fits before anything else.

Step 3 — Self-contained or modular?

If one cabinet under the counter covers your volume, a self-contained under-bench unit is simplest. If demand outgrows what a single bin holds, step up to a modular head-and-bin system instead.

Venue fit

Whether you're equipping a café, a pub back bar or a food truck, the under-bench format earns its place by keeping ice close to the pour without eating bench space. Smaller sites and coffee windows often pair an under-counter or countertop unit with an ice crusher for crushed-ice drinks. For brand-led shoppers, our range of Blizzard ice machines covers several under-counter options.

Popular models: the Blizzard SN80P under-bench ice maker is a reliable air-cooled self-contained choice for everyday café and bar service, while the Polar C-Series 15kg countertop ice machine suits compact spaces where there's no under-counter cavity to fill.

Frequently asked questions

What is an under bench ice maker?

An under bench ice maker is a self-contained commercial ice machine that slides under a standard counter, combining the ice-making head and the storage bin in one cabinet. It's designed to make and hold ice in the same body so staff can scoop from a built-in bin without a separate dispenser, keeping bench space free.

What does "self contained ice maker" mean?

A self contained ice maker is one where the ice production and the ice storage bin are housed in a single unit, rather than split across a separate head and bin (which is a modular system). Most under-bench and countertop commercial machines are self-contained, which is why they're popular with smaller venues that want one tidy cabinet.

What's the difference between an under counter and a countertop ice maker?

An under counter (undercounter) ice maker is freestanding and sits beneath a bench, with maker and bin combined, suited to venues that want ice on tap with the surface kept clear. A countertop ice maker sits up on the bench, is usually smaller, and suits compact bars or coffee windows with no under-counter cavity to use.

Is a commercial under bench ice maker different from a home ice maker?

Yes. A commercial under bench ice maker is built for continuous daily duty, holds a working reserve of ice in an insulated bin, and is made from stainless steel for a wash-down kitchen. Cheap home ice makers make small batches, aren't designed for back-to-back service, and won't keep up with a working venue.

Should I choose air-cooled or water-cooled?

Choose air-cooled if the machine sits in a reasonably ventilated space — it's the common, lower-running-cost option. Choose water-cooled if the spot is hot, enclosed or poorly ventilated, because it rejects heat into mains water and stays efficient at high ambient temperatures, though it uses more water.

What size or daily output do I need?

Size by your busiest day rather than your average. Add up drinks, ice displays and food prep at peak, then pick a daily kg output with headroom above that figure so the machine keeps up during service and isn't running constantly. A busier bar needs both higher output and a larger bin reserve.

Can an under bench ice maker be freestanding?

Yes — under bench units are freestanding by design, so they can sit under a counter or stand alone wherever there's space, power and (for water-cooled models) a water connection. The "under bench" name refers to the height and footprint that let it tuck beneath a standard bench, not a fixed installation.

What ice format do these machines make?

Most commercial self-contained units make cube or dice ice, which suits general drink service and ice displays. If you need crushed ice for cocktails or smoothies, pair the machine with a dedicated ice crusher rather than relying on the ice maker alone.