Marine Ice Makers for Superyachts

Reliable, high-volume ice production is one of the most operationally critical systems in a superyacht galley. Ice is consumed continuously — in cocktails, wine buckets, fish displays, blended drinks and food preservation — and running short during a charter trip in warm climates reflects directly on the crew.

Ice Type and Application

Cube ice is the standard choice for beverages and wine service. Flake ice is essential for fresh fish and seafood displays. Nugget or chewable ice is increasingly popular for cocktail service. Many large superyachts specify both a cube machine for the galley and a flake unit for the fish hold or exterior service areas.

Capacity Planning

• Production rate: A general planning figure of 1.5–2 kg of ice per guest per day for beverage service; additional capacity for food chilling and display use.
• Storage bin size: Production capacity and bin size must be balanced — a machine that outproduces its bin will shut down and cycle repeatedly.
• Ambient and water temperature: Always specify capacity at tropical ambient conditions (32°C air, 21°C water) rather than standard rating conditions.
• Condenser type: Air-cooled condensers require adequate ventilation; water-cooled units are more efficient in hot engine-room-adjacent spaces.
• Filtration: A pre-filter and scale inhibitor protect the evaporator and maintain ice clarity.

Marine-Certified Suppliers

We supply ice production equipment from Scotsman, Hoshizaki and Manitowoc — three manufacturers with proven marine installation records and global service networks.