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Running a small cafe in Australia means making smart decisions about equipment. Your ice machine needs to fit the space, keep up with demand, and produce quality ice without draining your budget or your patience. For venues with under 50 seats, undercounter ice machines offer the ideal balance of production capacity and footprint.

This guide covers the specific models, specifications, and considerations that matter for small cafe operations across Australia.

How Much Ice Does a Small Cafe Need?

Before selecting an ice machine, you need to understand your daily ice requirements. A cafe with 20-50 seats typically uses between 0.5kg to 1.5kg of ice per customer, depending on your menu mix.

Here's a realistic breakdown for Australian cafes:

A 30-seat cafe serving primarily iced coffee and cold drinks during a busy summer day might go through 40-60kg of ice. During winter months, that number drops to 15-25kg. Weekend brunch services with mimosas and specialty cold drinks push consumption higher than weekday trade.

The calculation becomes more complex when you factor in peak service times. Most cafes see 60-70% of their ice consumption happen between 10am and 2pm. Your machine needs to either produce ice fast enough to keep pace with this rush or store enough ice from overnight production to cover the spike.

For cafes under 50 seats, machines producing between 20kg and 60kg per day typically meet demand. Storage capacity matters too. An 8kg bin works for venues with steady traffic. A 15-19kg bin provides more buffer for unpredictable rushes.

Ice Types That Work for Cafes

The type of ice your machine produces affects both customer experience and operational efficiency. Two ice types dominate the small cafe market in Australia: gourmet ice and crescent ice.

Gourmet Ice

Gourmet ice comes in a conical, top-hat shape measuring approximately 34.5mm x 30.5mm x 29.5mm. This crystal-clear ice type melts slowly and displaces liquid efficiently, meaning drinks stay cold longer without becoming watered down. The distinctive shape also looks appealing in glassware, which matters for Instagram-conscious customers.

The Ice-O-Matic UCG Series produces this style of ice. Gourmet ice works well for specialty coffee drinks, cocktails (if you hold a liquor license), and any beverage where presentation matters.

One operational advantage of gourmet ice is portion control. The uniform size makes it easy for staff to scoop consistent amounts, reducing waste and ensuring drinks taste the same every time.

Crescent Ice

Crescent ice features a half-moon shape measuring roughly 38mm x 28mm x 13mm. This ice type melts slowly and preserves carbonation in fizzy drinks better than other shapes. The curved design also prevents splashing when drinks are poured over ice.

Lassele crescent ice makers produce this style. Crescent ice suits cafes with high soft drink sales, venues serving mocktails, and establishments where staff handle drinks quickly without precision scooping.

For more detail on ice types and their applications, Coast Distributors maintains a comprehensive ice types guide worth reviewing.

Top Undercounter Ice Machines for Small Cafes

Based on production capacity, footprint, and reliability, these models suit cafes under 50 seats across various demand levels.

Ice-O-Matic UCG045A: Entry Point for Low-Volume Cafes

The UCG045A produces up to 20.5kg of gourmet ice per day under standard conditions (21°C air and 10°C water temperature). Hot days reduce this figure. At 32°C ambient temperature with 21°C water, production drops to approximately 18kg per day.

The built-in storage bin holds 8kg of ice. Dimensions sit at 387mm wide x 510mm deep x 656mm high on levellers, making this the most compact option in the gourmet ice range.

This machine suits cafes with 15-25 seats that serve moderate cold beverage volumes. A breakfast-focused venue or a cafe in a cooler climate region would find this capacity sufficient. The unit runs on a standard 10 amp power supply, eliminating electrical upgrade requirements for most commercial kitchens.

The UCG045A comes with a removable air filter for easy maintenance and a 2-year parts and labour warranty. RRP sits at $2,870 plus GST.

Best suited for: Small breakfast cafes, low-traffic venues, or locations where cold drinks represent a minor portion of sales.

Ice-O-Matic UCG065A: The Mid-Range Performer

For cafes with 25-40 seats and consistent iced coffee demand, the UCG065A offers the right balance. Daily production reaches 27kg under standard conditions, dropping to 21.5kg when temperatures climb.

Storage remains at 8kg, same as the smaller model. The unit measures 387mm wide x 510mm deep x 791mm high on legs. This height difference comes from the leg kit configuration rather than additional storage capacity.

The UCG065A runs on 10 amp power and carries the same 2-year warranty as other Ice-O-Matic models. RRP is $3,280 plus GST.

The production-to-storage ratio on the UCG065A means it recovers quickly during busy periods. If you burn through your 8kg bin during a lunch rush, the machine replaces that ice within a few hours rather than taking all afternoon.

Best suited for: General purpose cafes with balanced hot and cold beverage menus, venues in temperate climates, or establishments with predictable traffic patterns.

Ice-O-Matic UCG085A: Handling Higher Demand

The UCG085A steps up production to 38.5kg per day under standard conditions (31kg at higher temperatures). The storage bin increases to 15kg, nearly double the smaller models.

Physical dimensions grow to 463mm wide x 566mm deep x 842mm high on legs. This larger footprint requires planning. Measure your undercounter space carefully before committing.

The UCG085A suits cafes approaching 50 seats or venues with high iced beverage sales regardless of seat count. A cafe specialising in specialty iced coffee drinks, smoothies, or cold brew would benefit from this capacity buffer.

The UCG085A costs $3,900 plus GST and maintains the same 10 amp power requirement and 2-year warranty.

Best suited for: Busy cafes with 35-50 seats, venues with high cold beverage ratios, or locations in warm climates where summer demand spikes.

Ice-O-Matic Pump-Out Drain Models

Installation constraints sometimes dictate machine selection. If your cafe lacks gravity drain access below the ice machine location, pump-out drain models solve the problem.

The UCG045APD, UCG065APD, and UCG085APD match the specifications of their standard counterparts but include built-in drain pumps. This allows installation against walls without floor drains or in locations where gravity drainage proves impossible.

Pump-out models cost more. The UCG045APD runs $3,945 plus GST, the UCG065APD costs $4,330 plus GST, and the UCG085APD reaches $4,960 plus GST. The premium buys installation flexibility.

Lassele LUI-100A: High Volume Crescent Ice

The Lassele LUI-100A produces crescent ice rather than gourmet ice, with daily output reaching 54kg under standard conditions (45kg at higher temperatures). Storage capacity hits 19kg.

Dimensions measure 500mm wide x 600mm deep x 855mm high on feet. The LUI-100A occupies more space than the Ice-O-Matic range but produces significantly more ice.

Several features differentiate the Lassele line. Air intake and exhaust flow through the front of the machine, eliminating the need for side clearance. This matters in tight kitchen layouts where every centimetre counts.

The smart display shows elapsed time, error codes for self-diagnosis, and provides automatic one-button cleaning and sanitising functions. The stainless steel evaporator and ultrasonic welding float sensor increase durability.

Warranty extends to 2 years for parts and labour plus 3 years on the compressor. The extended compressor coverage reflects confidence in the refrigeration system.

Best suited for: High-volume cafes, venues approaching 50 seats with strong cold drink sales, or establishments wanting front-venting flexibility and smart diagnostics.

For cafes needing even higher capacity, the LUI-150A produces 66kg daily with 24kg storage, and the LUI-250A reaches 126kg daily with 42kg storage. These models suit larger operations or venues with multiple service points.

Installation Considerations for Australian Cafes

Installing an undercounter ice machine involves more than sliding a unit into place. Several factors affect performance and longevity.

Water Quality and Filtration

Australian water quality varies significantly by region. Hard water causes scale buildup on evaporators, reducing efficiency and ice quality. Sydney tap water tends toward moderate hardness. Melbourne water runs softer. Perth and Adelaide water runs harder and requires more attention to filtration.

All ice machines recommended in this guide pair with the CD10B water filter as a minimum specification. The CD10B reduces sediment, chlorine, and scale-forming minerals.

For areas with harder water, Coast Distributors offers filters with higher sediment ratings and specialised scale inhibitors. The water filters range includes options for various water conditions.

Poor water quality does more than affect ice clarity. Scale buildup forces compressors to work harder, increasing energy consumption and shortening machine lifespan. Investing in proper filtration protects your equipment investment.

Ventilation and Clearance

Air-cooled ice machines (all models discussed in this guide) need adequate airflow for the condenser. Most units require clearance on at least one side or rear panel.

The Lassele LUI series stands out by venting from the front. This allows true zero-clearance installation against walls and adjacent equipment. In cramped cafe kitchens, this design feature proves invaluable.

Ice-O-Matic UCG series machines need rear clearance for optimal performance. Check specification sheets before finalising your kitchen layout.

Drainage Requirements

Gravity drain models need floor drains positioned lower than the machine's drain outlet. The typical configuration requires a drain within 500mm of the unit.

If your cafe lacks convenient floor drains, pump-out models eliminate this constraint at additional cost. The pump pushes drain water upward to existing plumbing, opening more installation locations.

Electrical Requirements

All machines covered in this guide operate on standard 10 amp circuits. This specification matches most Australian commercial kitchen outlets. Verify your switchboard has available capacity before installation.

Comparing Your Options

When weighing these machines against each other, consider these factors:

Daily production vs. storage ratio: The UCG045A and UCG065A both have 8kg bins. The UCG085A doubles storage to 15kg. The LUI-100A holds 19kg. Larger bins provide buffer for unexpected rushes but take longer to fill initially.

Ice type preference: Gourmet ice offers better presentation for specialty drinks. Crescent ice preserves carbonation and works well for soft drinks and casual service.

Footprint: The UCG045A fits the smallest spaces. The LUI-100A needs more room but produces more ice.

Maintenance features: The Lassele LUI series smart display and one-button cleaning simplify daily operations. Ice-O-Matic models have straightforward manual cleaning procedures.

Warranty: Ice-O-Matic provides 2 years parts and labour. Lassele adds a third year on compressors.

Front venting: Only the Lassele series offers front air intake and exhaust, enabling zero side clearance installation.

Maintenance for Longevity

Undercounter ice machines require regular attention to maintain production levels and ice quality.

Weekly tasks: Wipe down exterior surfaces and check bin levels. Inspect the air filter for dust accumulation. Clean the ice scoop.

Monthly tasks: Clean the condenser coils if accessible. Check drain lines for blockages. Verify the water filter condition.

Quarterly tasks: Deep clean the water system and bin interior. Replace water filters according to usage and water quality. Inspect door gaskets and hinges.

Annual tasks: Schedule professional servicing. Have a technician inspect refrigerant levels, electrical connections, and all moving components.

Coast Distributors provides service support including spare parts requests, warranty registration, and scheduled maintenance appointments. Building a relationship with a qualified service provider keeps your machine running efficiently.

Cleaning supplies matter for ice machine maintenance. The cleaning kit, lime scale remover, and sanitizer products from Coast Distributors are formulated specifically for ice machines and ensure food-safe results.

Cost Considerations Beyond Purchase Price

The sticker price represents one component of total ownership cost. Factor these additional expenses into your decision:

Installation: Plumbing connections, electrical work, and drainage modifications vary by site. Budget $200-800 for straightforward installations. Complex sites requiring new drains or electrical runs cost more.

Water filtration: Initial filter installation plus replacement cartridges every 3-12 months depending on water quality and usage. Budget $150-400 annually for filtration.

Energy consumption: Undercounter ice machines draw 200-400 watts during operation. In a cafe, expect electricity costs depending on your rate.

Maintenance and repairs: Beyond DIY cleaning, professional servicing runs $150-300 per visit. Budget for at least one annual service plus potential repairs after warranty expiration.

Water usage: Ice machines consume 2-5 litres of water per kilogram of ice produced. For a machine producing 40kg daily, expect 80-200 litres of water consumption.

Making Your Decision

For cafes with 15-25 seats and moderate cold drink sales, the UCG045A or UCG065A provides adequate capacity at reasonable cost. The gourmet ice type elevates drink presentation.

Cafes with 30-50 seats and strong iced beverage programs should consider the UCG085A or LUI-100A. The choice between these models comes down to ice type preference (gourmet vs. crescent) and installation constraints (rear venting vs. front venting).

Venues with difficult drainage situations should look at the UCG045APD, UCG065APD, or UCG085APD despite the price premium. Installation flexibility often justifies the additional investment.

Browse the full range of self-contained ice makers to see all available options, including models beyond the undercounter category if your needs exceed what these machines provide.

Getting Expert Advice

Selecting commercial ice equipment involves matching machine specifications to your specific operation. Menu mix, trading hours, seasonal fluctuations, and kitchen layout all influence the right choice.

Coast Distributors has supplied commercial ice equipment across Australia for decades. Their team understands the nuances of different venues and recommends equipment based on your requirements rather than generic rules.

Contact Coast Distributors to discuss your cafe's ice requirements. They arrange equipment quotes, site assessments, and installation coordination through their network of authorised technicians.

The right ice machine keeps drinks cold, customers happy, and your kitchen running smoothly. Make an informed choice now, and your future self will thank you during the next summer rush.