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Running a busy restaurant means you can never have too much ice. From keeping drinks cold during a packed Friday dinner service to filling seafood displays and powering through summer rush, your ice machine is one of the hardest-working pieces of equipment in your kitchen. I have spent months researching and comparing commercial ice machines for high-volume restaurants, and I can tell you that picking the wrong one will cost you real money in lost service speed and emergency replacements.
In this guide, our team breaks down six of the best commercial ice machines available in 2026, covering everything from compact undercounter units that crank out 90 pounds a day to industrial powerhouses pushing over 575 pounds every 24 hours. Whether you run a 50-seat bistro or a 400-seat banquet hall, I will help you match the right machine to your actual needs without overpaying for capacity you will never use.
We looked at real owner reviews, compared production specs head to head, and dug into the installation requirements that most buying guides skip entirely. The result is a straightforward breakdown that answers the questions restaurant owners actually ask, like how much ice you really need per seat, what drainage setup is required, and which brands hold up after two years of daily use.
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FreezLabs 575 lbs Commercial Ice Maker
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FOHERE 500 lbs Commercial Ice Maker
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Mojgar 450 lbs Commercial Ice Maker
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EUHOMY 120 lbs Commercial Ice Maker
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EUHOMY 100 lbs Ice Maker IM-02
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EUHOMY 90 lbs 15-inch Undercounter
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575 lbs/24H production
400 lbs storage bin
ETL certified
R290a refrigerant
Air cooled
When I first saw the specs on the FreezLabs 575-pound ice machine, I thought the numbers had to be a typo. But this unit genuinely produces up to 575 pounds of clear cube ice in a single 24-hour cycle, making it the highest-capacity machine in our entire lineup. For a large banquet hall, busy hotel, or a restaurant running 300-plus covers a night, this is the kind of production that lets you stop worrying about ice and focus on everything else that needs attention during service.
The 400-pound storage bin is equally impressive. That is enough ice to fill dozens of hotel pans and beverage tubs without waiting for the next batch. I like that FreezLabs included a self-cleaning system with a built-in filter, which addresses one of the biggest pain points restaurant owners mention on forums, mineral buildup killing ice quality over time. The copper compressor is designed for energy efficiency, and the ETL certification means it meets commercial safety standards.
The ice cycle time of 7 to 12 minutes is the fastest in our group. That quick turnaround is what allows the machine to hit that 575-pound daily output. The adjustable ice sizes (small, medium, large) give you flexibility depending on whether you are filling cocktail glasses or packing down a raw bar display. With 91 percent of reviewers giving it five stars, the feedback so far is very strong, though I should note the total review count is still low at 24.
On the practical side, this is a serious piece of equipment that demands serious floor space. The air-cooled condenser means it needs adequate ventilation around the unit, and the 1200-watt power draw requires a dedicated electrical circuit. You will also want to plan your drainage carefully since a machine producing this much ice also generates significant condensate. For a restaurant doing the volume to justify 575 pounds of daily ice, these are standard installation requirements, not obstacles.
This machine is built for operations that consume massive amounts of ice every single day. Large banquet halls, hotels with ice dispensers on every floor, and restaurants with 300 or more daily covers will benefit most from the 575-pound daily capacity. If your venue hosts large events, weddings, or convention catering, the combination of huge production and a 400-pound storage bin means you will rarely, if ever, run out.
If you are running a smaller operation with under 150 seats, this machine would be overkill both in terms of cost and physical footprint. The production capacity would go largely unused, and the space it demands could be better allocated to other kitchen equipment.
Plan for a dedicated installation area with proper ventilation clearances on all sides of the unit. The air-cooled system needs unobstructed airflow to maintain peak performance, especially during hot summer months when your kitchen is already warm. You will need a floor drain for condensate, a dedicated 120-volt circuit capable of handling the compressor load, and a water line with adequate pressure. I strongly recommend having a commercial plumbing and electrical contractor handle the installation to ensure everything meets local codes.
500 lbs/24H production
350 lbs storage bin
UL approved
R600a refrigerant
Air cooled
The FOHERE 500-pound ice machine strikes what I consider the sweet spot between raw production power and real-world value for busy restaurants. At 500 pounds of daily ice production paired with a 350-pound storage bin, this unit handles the demands of a high-volume restaurant without pushing into the extreme industrial territory. The 882 customer reviews and 4.5-star rating give me significantly more confidence in long-term reliability compared to machines with only a handful of reviews.
What really sets this machine apart is the ice retention. FOHERE uses thicker insulation foam that keeps ice frozen for 8 to 11 hours even if the compressor cycles off. In a real restaurant setting, that matters because ice machines are often running on the same electrical circuits as other heavy equipment, and brief power fluctuations or scheduled shutdowns will not wipe out your entire ice supply. The 182 cubes per cycle at 10 to 15 minutes per cycle is strong, consistent performance.
The UL approval is an important certification that many restaurant inspectors and insurance companies look for. It means the unit has passed independent safety testing, which can save you headaches during health inspections and when setting up commercial insurance. The included water filter, ice scoop, and maintenance guide are nice bonuses that show FOHERE is thinking about the complete ownership experience, not just the initial sale.
I do want to flag the weight and power requirements. At 262 pounds, this is not a one-person install. The 1200-watt compressor needs a dedicated circuit, and the physical dimensions (33.5 inches deep by 22.3 inches wide by 65 inches tall) require careful floor planning. You are looking at a unit that stands over five feet tall, so measure your clearance height before ordering. The air-cooled system needs ventilation, and the LCD panel provides diagnostic information that helps with troubleshooting.
Mid-size to large restaurants seating 150 to 300 guests will find the FOHERE 500-pound machine hits the production sweet spot. If you are running a busy bar and grill, a hotel with a restaurant and banquet space, or a large casual dining chain location, 500 pounds of daily ice production covers typical peak demand with room to spare. The strong review base of 882 ratings makes this one of the safer bets for long-term reliability.
This is also a strong choice for operations that want commercial-grade performance but cannot justify the cost or footprint of the 575-pound machines. The 350-pound storage bin is large enough to bridge the gap between lunch and dinner rushes without needing constant production.
The FOHERE requires a 120-volt dedicated circuit rated for at least 15 amps to handle the 1200-watt compressor startup draw. Do not try to share this circuit with other heavy kitchen equipment like fryers or combi ovens. The electrical panel in your kitchen needs an available breaker slot, and I recommend having a licensed electrician verify your panel capacity before scheduling delivery. The unit ships with standard NEMA 5-15P plug configuration, which matches most commercial kitchen outlets, but local codes may require hardwired installation in some jurisdictions.
450 lbs/24H production
120 lbs storage bin
R290a refrigerant
Upgraded compressor
Freestanding or built-in
The Mojgar 450-pound commercial ice maker caught my attention because it manages to combine serious production capacity with a relatively compact form factor that works as either freestanding or built-in. At 28 inches deep by 26 inches wide by 37 inches tall, this unit is dramatically smaller than the 500 and 575-pound machines while still producing 450 pounds of ice per day. That makes it a compelling option for restaurants that need high output but do not have the floor space for a full-size freestanding tower.
The upgraded compressor is the standout feature here. Mojgar specifically engineered this compressor for commercial reliability, and the 126 clear ice cubes per cycle in just 8 to 15 minutes translates to fast, consistent production. The 120-pound storage bin is well-proportioned for the output rate, giving you enough buffer to handle a busy service period without constant cycling. The 8-hour ice retention from the thicker insulation means your ice stays frozen during overnight lulls without running the compressor continuously.
The LCD panel with built-in diagnostics is a feature I wish more manufacturers included. When something goes wrong with a commercial ice machine, diagnosing the problem quickly can mean the difference between a short service interruption and a full day without ice. The diagnostic system alerts you to common issues before they become emergencies, which restaurant owners on Reddit consistently list as one of their top frustrations with ice equipment.
I am keeping the review count caveat front and center. With only 22 reviews, the 4.7-star rating is promising but not yet statistically meaningful. Some of the existing reviews also appear to reference different product types, which could indicate review aggregation issues or mixed product listings. That said, the physical specs and feature set are strong, and the manufacturer reports good customer service responsiveness.
Restaurants with moderate-to-high ice needs that also face space constraints are the ideal match for the Mojgar. If you run a busy bar and restaurant that produces 300-plus drinks a night but your back-of-house layout cannot accommodate a 65-inch tall freestanding unit, the 37-inch height of the Mojgar opens up placement options that larger machines simply cannot match. The freestanding or built-in design gives you flexibility for both current and future kitchen layouts.
This is also worth considering if you value diagnostic features and upgraded components. The combination of a commercial-grade compressor and built-in troubleshooting makes this unit attractive for operations that do not have a dedicated maintenance team on staff.
The R290a refrigerant is an industry-standard choice for commercial ice machines that balances cooling efficiency with environmental compliance. The stainless steel construction throughout the exterior and ice-contact surfaces resists corrosion from the constant moisture environment. Mojgar includes an appointment timer function that lets you schedule production cycles around your peak service hours, which reduces unnecessary compressor runtime and extends the overall lifespan of the unit. Plan to run the self-cleaning cycle weekly and inspect the evaporator plates monthly for mineral buildup.
120 lbs/24H production
33 lbs storage bin
R290a refrigerant
Water filter included
Gravity drainage
The EUHOMY 120-pound ice maker is the machine I recommend most often to small restaurant owners and cafe operators who need reliable ice production without a four-figure investment. At its price point, this unit delivers 120 pounds of daily ice production with a pure copper compressor, which is a significant step up in reliability compared to the generic compressors found in similarly priced machines. The included upgraded water filter is a thoughtful addition that directly addresses the mineral buildup issue that plagues so many commercial ice machines.
Production speed is genuinely fast for this category. The machine drops 45 clear ice cubes per cycle in just 8 to 12 minutes, which keeps pace with a steady lunch or dinner rush in a smaller venue. The LCD control panel lets you adjust ice cube thickness, so you can fine-tune production for different applications. Thinner cubes for blended drinks, thicker cubes for cocktails on the rocks. The infrared sensor detects when the bin is full and stops production to prevent overflow.
The 33-pound storage bin is the main limitation here. For a restaurant doing moderate volume, you will likely need to transfer ice to an external bin or cooler during peak hours. The gravity drainage system means you need a floor drain or a suitable gravity outlet nearby, and there is no condensate pump included. The machine also requires a 24-hour upright settling period before first use, which is important to note when planning your installation timeline.
At 277 reviews with a 4.1-star average, the feedback is decent but more mixed than the higher-rated units. Common complaints center on customer service responsiveness and the smaller bin size. I would describe this as a dependable daily producer for smaller operations that are willing to manage the storage limitation actively.
Small restaurants, cafes, bars, and food trucks that serve 50 to 100 customers daily and need reliable ice without a massive investment are the perfect match for the EUHOMY 120-pound unit. The included water filter makes it especially appealing for locations with hard water, since filtered ice tastes noticeably better and the filter helps protect the evaporator plates from mineral scale. If you are opening a new restaurant and watching your startup budget carefully, this machine gives you commercial-grade production at a fraction of what the larger units cost.
This is not the right pick if you are running a high-volume operation or need to store large quantities of ice for banquet service. The 33-pound bin will require frequent emptying during busy periods.
The upgraded water filter that EUHOMY includes with this model is a genuine value-add, not a throwaway accessory. In my research, restaurant owners on Reddit and trade forums consistently rank hard water and mineral deposits as their number one ice machine headache. The filter reduces sediment, chlorine taste, and scale-forming minerals before they reach the evaporator plates. This extends the time between deep cleanings and produces clearer, better-tasting ice. Replace the filter cartridge every six months for best results, and always run the self-cleaning cycle after installing a new filter.
100 lbs/24H production
33 lbs storage bin
ETL certified
R290a refrigerant
Stainless steel
With nearly 4,000 customer reviews, the EUHOMY IM-02 is the most widely purchased and reviewed commercial ice machine in our lineup. That massive review base gives me real confidence in the data because patterns that show up across thousands of users are far more reliable than a handful of early adopter opinions. The 4.3-star rating with 71 percent of reviewers giving five stars tells me this machine delivers consistent, dependable performance for the vast majority of owners.
The 100-pound daily production is enough for most small to medium restaurants, neighborhood bars, and cafes. Each cycle produces 45 clear ice cubes in 11 to 15 minutes, and the LCD control panel lets you adjust ice thickness across a useful range. The ETL certification means it has been independently tested for commercial safety standards, which matters for health inspections and insurance documentation. The stainless steel construction holds up well in the wet, demanding environment of a commercial kitchen.
The compressor operates quietly relative to competitors, which restaurant owners frequently mention as an unexpected benefit. If your ice machine lives in a small kitchen where the staff works in close proximity to the equipment, the reduced noise level is a genuine quality-of-life improvement. The automatic overflow prevention system and one-touch cleaning function add practical convenience that reduces daily maintenance burden.
The main trade-off is the gravity drainage requirement. You need a floor drain or a gravity outlet positioned below the machine’s drain port. There is no condensate pump included, so if your installation spot does not have a nearby drain, you will need to buy a separate pump or choose a different location. The 33-pound bin is not refrigerated, so ice will slowly melt over time. This is standard for this category, but worth knowing if you plan to store ice overnight.
The EUHOMY IM-02 is my top recommendation for first-time commercial ice machine buyers who want a proven, well-reviewed unit without guesswork. If you are opening a new restaurant, upgrading from a residential ice maker, or adding a second machine to a growing bar operation, the combination of strong reviews, ETL certification, and straightforward operation makes this a safe bet. The 100-pound daily output covers the needs of most restaurants seating 50 to 150 guests.
This is also a solid choice for operations that want a backup machine. Several reviewers mention buying the IM-02 as a secondary unit to handle overflow demand during summer months or special events.
The gravity drain is the single most important installation detail to get right with this machine. The drain outlet sits near the bottom of the unit, and water flows out by gravity alone. You need a floor drain within a few feet of the installation spot, ideally directly below the machine. If your kitchen layout does not allow this, you can add an external condensate pump, but that adds cost and another point of potential failure. For maintenance, run the one-touch automatic cleaning function weekly, wipe down the exterior daily, and inspect the evaporator plates monthly. Descaling every three months is recommended in hard water areas.
90 lbs/24H production
24 lbs storage bin
15-inch width
R290a refrigerant
Reversible door
The EUHOMY 15-inch undercounter ice maker exists for one specific reason: there are restaurants and bars where every inch of counter and floor space matters. At just 15 inches wide, this machine slides into spaces that no other commercial ice maker in our lineup can fit. Despite the narrow footprint, it still produces 90 pounds of ice per day with 40 clear cubes dropping every 10 to 18 minutes. If your bar layout has a 15-inch gap between the beer cooler and the POS station, this machine fills it productively.
The reversible door is a feature I did not fully appreciate until I saw how many installation configurations it enables. You can hinge the stainless steel door on either the left or right side, which means you are not locked into a specific orientation when you plan your layout. The 24-hour programmable timer lets you schedule ice production to start before your busiest shifts, so you walk into a full bin ready for service. The auto-cleaning function activates by holding the timer clean button for five seconds, which is simple enough to do daily.
The 24-pound storage bin is the smallest in our group, and that is the direct trade-off for the compact size. For a small bar or cafe, this works fine if you are scooping ice directly from the bin during service. For a restaurant doing high volume, you will need to transfer ice to a separate bin or cooler repeatedly throughout the day. The three-layer housing material helps retain ice longer than you might expect for this size, but physics still applies.
With 1,050 reviews and a 4.3-star average, the feedback base is solid. Some users report reliability issues after several months of continuous use, which is worth monitoring. EUHOMY’s customer support has mixed reviews, so if you choose this machine, I recommend testing it thoroughly during the return window and keeping up with the cleaning schedule religiously.
Bars, small cafes, food trucks, and compact restaurant kitchens where space is the limiting factor are the primary audience for this 15-inch unit. If you have looked at standard-width ice machines and realized they simply do not fit your layout, this EUHOMY model solves that problem while still delivering legitimate commercial production at 90 pounds per day. It is also a smart choice for bar tops, coffee shop counters, or any undercounter installation where you need ice close to the point of service.
For larger restaurants or operations that need to store significant quantities of ice, the 24-pound bin will be a daily frustration. Consider stepping up to one of the larger units in our lineup instead.
Before ordering, measure your available undercounter space carefully. The unit is 20.39 inches deep, 14.96 inches wide, and 33.58 inches tall. You need at least a quarter inch of clearance on each side for airflow and the door swing. The reversible door means you can choose the hinge side that works best for your layout, but make sure the open door does not block a walkway or conflict with adjacent equipment. The gravity drain requires a floor drain or gravity outlet nearby. Since this is designed for undercounter installation, check that your counter height provides adequate overhead clearance for loading ice and accessing the control panel.
Picking the right commercial ice machine comes down to understanding three things: how much ice you actually use, where the machine will live in your kitchen, and what your drainage and electrical setup can support. I have watched too many restaurant owners buy based on the biggest number on the spec sheet and end up with a machine that does not fit their space or requires plumbing modifications they did not budget for. Here is how to get it right the first time.
The industry standard for restaurants is 1.5 to 2 pounds of ice per customer seat per day. So a 100-seat restaurant needs roughly 150 to 200 pounds of ice daily under normal conditions. But that is just the starting point. Bars and cocktail lounges use 3 to 4 pounds per seat because of the drink volume. Cafeterias and buffets need 1 pound per customer for beverages alone. Banquet halls should plan for 2.5 to 3 pounds per guest when events are running. Always add 20 percent to your calculated peak demand, as experienced restaurant owners on Reddit consistently recommend this buffer.
Seasonal variation matters too. Summer months can push ice consumption up by 30 to 50 percent compared to winter. If you run an outdoor patio or poolside bar service, your peak summer demand could be double what you see in January. Plan for your worst-case scenario, not your average day.
Air-cooled condensers are the most common and most affordable option. They use ambient air to cool the refrigerant, which means no additional water consumption. The downside is that they release heat into the surrounding space, which can raise kitchen temperatures noticeably. They also need adequate clearance on all sides for proper airflow. Most of the machines in our lineup use air-cooled systems.
Water-cooled condensers use water instead of air to remove heat from the refrigerant. They are more efficient in hot environments and do not add heat to your kitchen, but they consume significantly more water. In areas with high water costs or water restrictions, this can add substantially to operating expenses. Water-cooled units are often preferred in very hot kitchens or enclosed spaces.
Remote condensers place the condensing unit outside the building, usually on the roof. This eliminates both heat and noise from the kitchen entirely, which restaurant owners on Reddit say is the number one quality-of-life upgrade for kitchen staff. The trade-off is higher installation cost since you need refrigerant lines run between the indoor ice maker and the outdoor condenser. For new construction or major renovations, remote condensers are worth the investment.
Full cube ice melts the slowest and is ideal for cocktails, whiskey, and any application where you want minimal dilution. Half cube ice packs more tightly into glasses, which displaces more liquid and reduces the amount of beverage you pour per serving. This is the most popular shape for fast-casual restaurants and quick-serve operations. Nugget ice, also called Sonic ice or Chewblet ice, is soft and chewable, which is what Chick-fil-A and Sonic use. It is extremely popular with customers but melts faster. Flake ice is used primarily for food display cases and healthcare applications.
The machines in our roundup produce clear cube ice, which is the most versatile option for general restaurant use. If your menu leans heavily toward craft cocktails, full cube ice gives the best presentation and slowest melt. For high-volume beverage service, half cube ice maximizes glass coverage and portion control.
Every commercial ice machine needs three things: a water supply line, a drain, and an electrical connection. The water supply should have a shutoff valve within arm’s reach of the machine for maintenance. The drain type determines where you can install the unit. Gravity drains require a floor drain below the machine, while condensate pumps can push water uphill to a remote drain but add cost and complexity.
Electrical requirements vary by machine size. Smaller units like the EUHOMY models run on standard 115-volt, 15-amp circuits. Larger machines like the FOHERE and FreezLabs need dedicated circuits rated for 1200 watts or more. Always verify your electrical panel has capacity before ordering. The cost of running a new circuit can add hundreds of dollars to your installation if your kitchen is already at panel capacity.
The purchase price is just the beginning. Water and electricity costs vary by machine, with larger units consuming significantly more of both. A water filter replacement every six months runs roughly $30 to $60. Professional cleaning service, which many health departments recommend quarterly, costs $150 to $300 per visit. Replacement parts for compressors and evaporator plates can run into the thousands if the unit is out of warranty.
Forums are full of restaurant owners debating whether to lease or buy. Leasing typically includes maintenance and repairs, which eliminates surprise costs but adds a monthly payment for years. Buying gives you lower long-term costs if the machine is reliable, but you bear all maintenance expenses. For a high-volume restaurant, the reliability of brands with strong service networks often makes buying the better financial decision over a five-year horizon.
A well-maintained commercial ice maker typically lasts 7 to 10 years, with premium brands like Hoshizaki and Manitowoc often reaching 10 to 15 years. The key factors that determine lifespan are water quality, cleaning frequency, and compressor quality. Machines in hard water areas that skip regular descaling can fail in as few as 3 to 5 years. Following the manufacturer’s recommended cleaning schedule and replacing water filters on time are the two most impactful things you can do to extend the life of your ice machine.
The three brands most consistently recommended by restaurant owners and service technicians are Hoshizaki, Manitowoc, and Scotsman. Hoshizaki is known for durability and holds up well in demanding environments. Manitowoc offers strong energy efficiency and a wide range of models. Scotsman specializes in nugget ice machines and has excellent service coverage. Ice-O-Matic is another solid choice, particularly for high-volume half-cube production. Among the machines we reviewed, FreezLabs and FOHERE offer strong performance at competitive prices, with the FOHERE standing out for its 882 verified reviews and 4.5-star rating.
The standard calculation is 1.5 to 2 pounds of ice per customer seat per day for a full-service restaurant. Bars need 3 to 4 pounds per seat, while quick-service restaurants need about 1 pound per seat. For example, a 150-seat restaurant should plan for 225 to 300 pounds of daily ice production. Always add 20 percent to your peak demand calculation to account for seasonal spikes and special events. Consider your storage bin size too. A machine that produces 200 pounds daily with a 100-pound bin will need to run throughout service rather than banking ice in advance.
A high-volume restaurant serving 200 to 400 customers per day typically uses between 300 and 800 pounds of ice daily. This includes beverages, food prep, and bar service. Hotels with ice dispensers can exceed 1,000 pounds per day across all their foodservice outlets. Summer months routinely push consumption 30 to 50 percent higher than winter averages. Banquet halls should plan for 2.5 to 3 pounds per guest during events. The safest approach is to size your machine for your busiest projected day and add the 20 percent buffer that experienced operators recommend.
Chick-fil-A uses nugget ice, also known as compressed nugget ice or Sonic-style ice. This soft, chewable ice is produced by specialized nugget ice machines that compress flaked ice into small, rounded pieces. Nugget ice absorbs the flavor of the beverage it sits in, which makes it popular with customers for both soft drinks and iced coffee. Scotsman is one of the leading manufacturers of commercial nugget ice machines, and the ice style has become so popular that many restaurants now feature nugget ice as a selling point on their menus.
Finding the right commercial ice machine for your high-volume restaurant does not have to be complicated, but it does require honest assessment of your daily ice needs, available space, and installation constraints. The machines in this guide cover the full spectrum, from the 90-pound compact EUHOMY that fits under a 15-inch counter gap to the FreezLabs powerhouse pushing 575 pounds of daily production with a 400-pound storage bin.
For most busy restaurants seating 150 to 300 guests, the FOHERE 500-pound machine hits the sweet spot of production, storage, and proven reliability with 882 reviews backing it up. Smaller operations and new restaurant openings should look hard at the EUHOMY 120-pound unit with its included water filter and budget-friendly pricing. And if you are running a true high-volume venue doing banquets or hotel-scale service, the FreezLabs 575-pound machine gives you the production headroom to never think about ice as a constraint again.
Whichever machine you choose, invest in proper installation, stick to the cleaning schedule, and plan for 20 percent more capacity than your peak demand estimate. Those three decisions will do more for your ice machine’s longevity and reliability than any feature on a spec sheet. Check the latest prices using the links above, and feel free to revisit this guide as your restaurant grows and your ice needs change.