18-Inch Undercounter Ice Makers

Why 18 inches?

The 18-inch width is the step up from a 15-inch machine when you need more ice or a bigger bin but can't give up a full 24-inch cabinet. In practice, it is where the clear gourmet ice machines live. Four of the eight models on this page make clear, slow-melting cubes for bars and restaurants. The other two ice styles here are chewable nugget (ITV IQN 200C) and Hoshizaki's crescent cube (KM-81BAJ).

Every 18-inch model compared

Specifications from each product page.

What the numbers tell you

• Best in a hot bar: the Ice-O-Matic UCG130A keeps 94% of its output at 90°F air / 70°F water, making 114 lb/day. That's the best heat performance of any undercounter machine we sell.
• Most ice overall: the ITV IQN 200C makes 192 lb/day of chewable nugget ice (159 lb at 90/70), more than any other 18-inch model.
• Lowest-profile: the Ice-O-Matic UCG080A is just 27-1/4 inches tall, so it suits under-bar spaces where a 31-34 inch machine won't fit.
• Lowest price: the Hoshizaki KM-81BAJ and Ice-O-Matic UCG080A are the entry points, but the KM-81BAJ loses a third of its output in heat.

Gourmet ice: the reason most people buy 18-inch

Gourmet (also called top hat or octagonal) cubes are dense, clear and slow to melt. They look premium in a rocks glass, don't cloud a drink and keep a cocktail at strength for longer. The 18-inch class gives you four ways to make them:

Which gourmet machine? For a hot back bar, the UCG130A. For the lowest cabinet, the UCG080A. For the biggest bin with clear ice, the UCG100A or UCG130A (48.5 lb). For a strong warm-day performer from a different brand, the ITV DELTA NG 120.

Clear ice uses more water: the DELTA NG 120 lists about 49 gallons per 100 lb and the Scotsman UC0918GAX-1 about 32. The machines flush away minerals so the cubes stay clear. Budget for it, and use a water filter to keep the ice clear and the machine scale-free. Compare more options on our gourmet ice makers page.

Nugget ice in 18 inches: ITV IQN 200C

The IQN 200C is the high-output machine in this width: 192 lb/day of soft, chewable nugget ice, 159 lb at 90/70, with a 44 lb bin. It uses about 6.2 kWh and 12 gallons of water per 100 lb, much less than gourmet machines. It suits cafés, smoothie bars, offices and healthcare spaces that need more chewable ice than a 15-inch unit can make. ITV's product page notes it holds output across a wide operating range (41°F to 109°F room temperature). See all undercounter nugget ice makers.

Crescent cube in 18 inches: Hoshizaki KM-81BAJ

The KM-81BAJ is the only crescent cuber here, at 17-3/4 inches wide with a 38 lb bin. It is the lowest-priced 18-inch machine, but it is the BAJ generation (R-134a refrigerant) and makes about 52 lb/day in warm conditions. It accepts Hoshizaki's optional HS-5061 drain pump. If you can fit 24 inches, the newer KM-116BAK makes 110 lb/day at 90/70 with a 53 lb bin. See all crescent cube ice machines.

Sizing an 18-inch machine

A cocktail bar uses about 3 lb of ice per seat per day, and a restaurant about 1.5 lb per seat (common planning figures). Compare your estimate with the 90/70 column.

Check the bin as well as daily output. A 33 lb bin covers a steady service. A 48.5 lb bin covers a Friday rush better.

Installation

1. Opening: 18-1/4 to 18-5/16 inches wide for most models. Heights range from 27-1/4 to about 33 inches. Measure with legs fitted.
2. Airflow: the UCG series discharges air at the front, which suits built-in bar layouts. Check every model's clearance requirements.
3. Power: a dedicated 115V circuit.
4. Water: a cold potable line through a filter. Clear-ice machines are the most sensitive to water quality.
5. Drain: a gravity drain below the machine or a drain pump kit. Gourmet machines drain more water than standard cubers.

See our installation checklist.

Running costs

From the product pages: the UCG130A uses 8.4 kWh per 100 lb, the UCG080A 9.6, the DELTA NG 120 8.6 and the IQN 200C 6.2. At 80 lb a day and $0.15 per kWh, a gourmet machine at about 9 kWh per 100 lb costs roughly $390 a year in electricity. Water for clear-ice machines can cost as much again in high-rate areas, so check your local water and sewer prices. Our operating cost guide shows the calculation.

Warranty

The Ice-O-Matic UCG series lists 3 years parts and labor on the ice maker. The Scotsman UC0918GAX-1 lists 3 years parts and labor on all components. ITV's DELTA NG 120 lists 3 years parts and labor plus 5 years on the evaporator. The Hoshizaki KM-81BAJ lists 3 years on the entire machine plus 5 years on key components. Confirm exact terms on each product page.

What customers notice about gourmet ice

Bar owners choose gourmet ice for reasons guests can see and taste:

• Clarity. Gourmet machines form cubes in a way that pushes out trapped air and minerals, so the cubes are clear rather than cloudy. In a rocks glass, clear ice looks deliberate.
• Slower dilution. A dense, solid cube melts more slowly than a hollow or cloudy one. A Negroni or Old Fashioned stays closer to the recipe for longer.
• Less clinking and shattering. Solid cubes are less likely to crack when spirits are poured over them.
• Perceived value. Many bars charge more for drinks served over premium ice.

Pairing an 18-inch gourmet machine with a well cuber

A gourmet machine works best as the second machine in a bar. A typical setup for a 40-seat cocktail bar:

Splitting ice this way keeps the clear cubes for the drinks where guests see them, and stops shakers from using them up during a rush.

Running a gourmet machine in a hot bar

Back bars are often warm: glass washers, lighting and crowds all add heat. Gourmet machines respond very differently to it. From the product pages, the Ice-O-Matic UCG130A keeps 94% of its output at 90°F air and 70°F water, the ITV DELTA NG 120 keeps 88%, and the UCG100A keeps 80%. If your machine will sit under a busy back bar, that difference can mean 20 lb or more of extra clear ice on a summer Saturday. Give the machine a clear air path at the front and clean the air filter monthly to protect that output.

Common mistakes

1. Buying gourmet ice for volume. Clear-ice machines make beautiful cubes slowly. For shakers and soft drinks, add a standard cuber.
2. Forgetting the height. The UCG100A and UCG130A are 31 inches tall, the UCG080A 27-1/4 inches. They suit different counters.
3. Ignoring water costs. Clear ice uses 30-50 gallons per 100 lb.
4. Choosing the KM-81BAJ for a hot space. It drops to 52 lb/day at 90/70.
5. Skipping the filter. Scale clouds gourmet ice and slows production.

Care

Clean and sanitize every six months, or quarterly in a busy bar. Clean the air filter monthly; the UCG's removable filter makes this quick. Descale more often with hard water. See our maintenance checklist.

Related collections

• Ice-O-Matic undercounter ice machines
• Cocktail and bar ice machines and large cube ice makers
• Crystal clear ice makers
• Small commercial ice machines and 100 lb ice machines
• All undercounter ice makers