With periods of long, dry heat and packed venues through January, South Australian businesses rely on ice more than ever. At Total Commercial Equipment, we help venues across Adelaide and regional SA choose machines that stay reliable when temperatures soar. If you're upgrading or preparing for peak summer demand, here’s what to consider.
- Choose the Right Ice Type
Matching your ice type to your service improves drink quality, reduces waste, and keeps prep efficient.
- Cube – Ideal for bars and pubs. Slow melting, premium.
- Dice – Great for cafés, fast-casual dining and everyday service.
- Nugget – Popular in sporting clubs, healthcare and smoothie bars.
- Flake – Perfect for seafood displays, markets, aged care and food prep.
- Plan for Summer Peak Demand
Instead of guessing, size your ice machine based on what you actually serve, especially on your busiest nights in summer.
To do this properly, you need to know your product mix.
Step 1: If you have access to the data, pull a typical “busy summer night” sales report. If you are sizing a machine for a new venue, you need to make some assumptions.
For hotels, pubs or clubs, look at items like:
- Soft drinks
- Scotch & Coke
- Gin & tonics
- Cocktails
- Water jugs
- Any high-volume drinks served over ice
Step 2: Work out how much ice each drink uses
Example for a hotel bar:
- Scotch & Coke: 200–250g
- Soft drink in a tumbler: 150–180g
- Cocktail: 200–300g
- Jug of soft drink: 400–600g
(Your own glasses and service style will change this.)
Step 3: Multiply drink volume × ice per drink
Example:
- 120 soft drinks × 160g = 19kg
- 90 Scotch & Coke × 220g = 20kg
- 40 cocktails × 250g = 10kg
Total for that night = 49kg of ice
Step 4: Add at least 20% for a buffer
49kg × 1.2 = 59kg
In this scenario, you would be looking for an ice machine with a storage bin that has a capacity larger than 60kgs.
- Prioritise Reliability in SA Conditions
Heat, dust and humidity put stress on equipment, so choose machines built for Australian summer.
Look for:
- Energy-efficient refrigeration
- Stainless steel construction
- Easy-clean air filters
- Strong parts availability in SA
- Brands proven in hot climates
- Keep Maintenance Up During Summer
Regular care ensures cleaner, better-tasting ice all season.
We recommend:
- Monthly cleaning and sanitising
- Regular filter changes
- Clear, well-ventilated airflow
- Scheduled servicing
Stay summer-ready with Total Commercial Equipment
From Glenelg cafés to Barossa pubs and McLaren Vale wineries, we help SA venues find the right ice machine for their space, service style and summer trade.
Preparing for peak heat or upgrading your ice machine? Speak with an expert at Total Commercial Equipment today.
