EMEA Commercial Ice Machine Market is predicted to reach USD 1,128.28 million at a CAGR of 4.91% during the forecast period 2023-2032

Market Research Future (MRFR) has published on the “Global EMEA Commercial Ice Machine Market”.

Market Synopsis

According to the MRFR analysis, the EMEA Commercial Ice Machine market was valued at USD 734.49 million in 2023 and is projected to reach USD 1,128.28 million by 2032 at a CAGR of 4.91%.

The EMEA Commercial Ice Machine market has witnessed a transformative shift in recent years, driven significantly by urbanization and lifestyle changes, surging hospitality and tourism industry, and rising food & beverage sector.

COVID-19 Impact on the Commercial Ice Machine Market

The COVID-19 pandemic significantly affected the commercial ice machine market, causing disruptions that influenced both demand and supply. The hospitality industry, including hotels, restaurants, and bars, faced severe downturns due to lockdowns, travel restrictions, and social distancing measures. This led to a reduced demand for commercial ice machines, as these businesses either scaled down operations or temporarily closed. The pandemic disrupted global supply chains, leading to delays in the manufacturing and delivery of commercial ice machines. This was due to factory shutdowns, shortages of raw materials, and logistical challenges in transporting goods. With an increased focus on hygiene, there was a growing demand for contactless and automated ice machines that minimized the risk of contamination. Some manufacturers adapted by introducing models with enhanced sanitation features, like self-cleaning systems and antimicrobial surfaces. Certain sectors, such as healthcare facilities and grocery stores, saw a surge in demand for commercial ice machines. Hospitals required reliable ice supply for patient care, while grocery stores and other essential services needed them for food preservation and other operational needs.

Competitive Landscape

The Commercial Ice Machine market is characterized by intense competition among key industry players striving to meet the diverse needs of consumers. The key players operating in the EMEA Commercial Ice Machine market comprise Hoshizaki Corporation (Japan), Ali Group Worldwide (Italy), The Middleby Corporation (US), Whirlpool Corporation (US), Electrolux Professional Group (Sweden), ZIEGRA Eismaschinen GmbH (Germany), ONNERA Group (Spain), KTI - Plersch Kältetechnik GmbH (Germany), WESSAMAT Eismaschinenfabrik GmbH (Germany), Maxx Ice (Florida), Polar Refrigeration (UK), among others.

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Segmentation

By Type

1. Modular: Modular ice machines also referred to as “ice machine heads” are commercial ice makers that include ice-making functionality. Modular ice machines are specialized equipment designed to produce large quantities of ice. These machines are the most popular industrial ice machines because of their features, which can be set up for different environments. The versatility of modular ice machines is what makes them so common. They can be paired with a bin to be scooped into buckets, placed over an ice dispenser in a hotel, or used with a soda fountain in a restaurant. It is suitable for large-scale enterprises in bars, hotels, banquet halls, busy restaurants, fishmongers, and other fresh food outlet establishments that have a continuous demand for a substantial amount of ice. Machines ensure the highest freshness of produce with their advanced cooling technology. One of the advantages of modular ice machines is their modularity.


2. Undercounter: As the name suggests, an undercounter designed as a compact, self-serve unit, this machine produces small, chewable ice. Select models that dispense water too, and it sits and fit perfectly atop of tables and countertops come with a storage bin which removes the need for separate ice storage, the storage bin is usually protected to possess the ice frozen longer, dropping the frequency of ice production cycles and conserving energy. Which makes them ideal for environments where space is limited. Despite their smaller size, they still offer substantial ice production capabilities. A popular option for bars, cafes, and restaurants. They’re small to medium in size, so they’re a sturdy, solid option that is conveniently tucked out of the way. Undercounter ice machines placement makes it easy for staff to access ice without interrupting the flow of operations. Its beneficial for in fast paced environments, where quick and convenient access to ice is essential for efficient service.


3. Countertop: Countertop ice machines are smaller in size than other types of ice machines. The machine is designed as a compact, self-serve unit to produce ice quickly and efficiently; this machine typically produces small, chewable ice. Select models that dispense water too, and it sits perfectly atop of tables and countertops. Countertop ice machine are compact and portable machines that are designed to sit on a countertop or table. They are typically used in businesses, small offices, or for events where a moderate amount of ice is needed. It can produce a small amount of ice per day around 50 - 400 pounds per day, then consider opting for a countertop ice machine. This technology is essentially what many people have on their refrigerators these days simply hold cup under the sensor, and a few ice cubes will come out. This is a convenient option for diners, but the production and storage of these machines are minimal.


4. Combination: A combination ice commercial machine is a versatile appliance designed to produce and dispense ice as well as cold beverages or other related functions, all in a single unit. Combination of water dispenser and ice machine into a powerful hydrating solution for business. This type of machine is highly valued in commercial settings such as restaurants, hotels, hospitals, and convenience stores, where both ice and chilled drinks or other services are in constant demand. The multipurpose nature of combination ice makers eliminates the need for individual units and conserves significant space. Depending on the requirements of the company, these machines can create several kinds of ice, like cube, nugget, or flake ice. A water or cold beverage dispenser can be found in many combo units, providing a complete solution for cold drink service. These devices have high output manufacturing capabilities and frequently include energy-saving modes as part of their efficient design.


5. Others: The other segments consist of Remote-cooled ice machines and Ice Dispensers. In commercial applications requiring high amounts of ice but without the undesirable heat and noise usually associated with ice production, remote-cooled ice machines prove to be quite handy. Remote-cooled ice machines differ from traditional air- or water-cooled machines in that a separate unit commonly cited outside the building or at the rooftop is used as the condenser. This helps improve the efficiency of the system by ensuring better heat release without overloading the indoor ventilating systems. These machines can be used in any establishment that deals with lots of ice, like hotels, major restaurants, and food processing units. Remote cooling is more effective in climates with higher ambient temperatures, as the unit itself is less influenced by ambient heat.

By Category

1. Air Cooled: The process of ice-making needs a condenser for cooling purposes. This equipment is designed to remove heat from the refrigerant, which in turn cools the water used to make ice. Heat is expelled into the surrounding air, as usually there are vents on the top or sides of machines. Through fans, they pull air from their surroundings, and this is how air-cooled ice machines work. The coils are made of condenser coils, which draw the heat that was produced during the refrigeration process. And when the air flows over these coils, it makes them cooler, allowing the refrigerant inside to freeze water and form ice cubes. So, after all, hot air would be blown back to the room, while ice would go into a bin for safekeeping until it could be used later. Air-cooled ice makers have lower operating costs and are easier to install because they do not require a separate water line for cooling purposes.


2. Water Cooled: A water-cooled ice machine that uses water to cool its condenser, which is an important part of the refrigeration cycle. Unlike air-cooled types, which are cooled using air from outside, water-cooled designs recirculate water through the condenser to absorb and remove heat during ice-making. In this design, it helps them work well in areas where temperature and ventilation can be problematic. In a water-cooled ice machine, water passes through the condenser coils, absorbing heat from the refrigerant. Then heated water can be either dumped into a drain or recirculated, depending on how these machines are designed. As compared to air-cooling-based systems, which are largely dictated by ambient temperatures, they are not affected by varying atmospheric conditions and, as such, can continue producing ice at constant rates even during hot months or inside poorly ventilated spaces.

By Ice Type

1. Cube Ice: Ice cubes elevate the act of chilling drinks to an art form. Their impressive size and unique shapes offer several advantages. Unlike regular cubes, large ice shapes are crafted using specialized freezing methods that result in a denser structure. This translates to a slower melt rate. It is one of the most common and versatile forms of ice used in commercial settings. Cube ice melts more slowly than other types of ice, such as flake or nugget ice. This helps keep drinks cold for longer periods without diluting them quickly. Minimizing dilution and ensuring drink stays perfectly chilled for a longer duration. This is essential for enjoying the entire flavor profile of premium liquors or carefully mixed cocktails, because the addition of even a small amount of water can change the flavor character. Cube ice is commonly utilized in restaurants, bars, cafes, and hotels to chill beverages such as soft drinks, water, and cocktails. It enhances the visual appeal of drinks because of its uniform size and shape, which benefits the customer experience.


2. Nugget Ice: Nugget ice, also known as pellet ice or sonic ice, are a favorite for their unique texture and functionality. Being small in size and having a low volume, this perpendicular ice is able to cool reheated beverages in less time. This is appropriate for scenarios where the beverage needs chilling quickly, such as on a hot day or for use with fountain drinks. Unlike standard cubes, where warm ice is produced with no hard interior, nugget ice has a soft and sliceable interior due to air pockets penetrating within the ice. Its porous structure enables it to hold onto the essence of the beverage, making the ice a nice crunchy snack even after the drink’s liquid has been consumed. This makes them favorable when it comes to people who enjoy sucking the ice and offers a distinctive touch when drinking. Nugget ice is made in the shape of cheerfully biting nugget ice, having dimensions of about 2.5 cm long. Nugget ice is also in high demand in hotels, restaurants, and convenience stores because of its features. Coffee shops and other establishments serving food, banquets, and events where food and drinks are served.


3. Gourmet Ice: Gourmet ice, also known as top hat ice or octagon-shaped ice, is a premium type of ice characterized by its crystal-clear, slow melting, and aesthetically pleasing appearance. Each piece is typically larger and more elegant than standard ice cubes, making it a popular choice in upscale settings. The use of gourmet ice in commercial areas makes it popular. Upscale bars and restaurants frequently serve premium drinks, whiskey, and other spirits over gourmet ice. Customers who value fine details will find drinks with their clarity and distinctive shape to be more visually appealing. Gourmet ice is utilized at high-end hotels and resorts for guest services where precision is essential, like in-room dining and VIP lounges. Gourmet ice has a stylish appearance that enhances the feeling of luxury and exclusivity. Gourmet ice melts more slowly than ordinary ice because it is denser and bigger. By keeping cocktails cold without rapidly thinning their flavor, this preserves the integrity of the concoctions especially when serving expensive spirits.


4. Crescent Ice: Crescent ice is a type of ice shaped like a half-moon or crescent, which gives it a distinctive and functional design. Unlike traditional cube ice, crescent ice is longer and thinner, with a smooth, curved surface. This shape allows crescent ice to fit together tightly in a glass, which minimizes splashing when pouring drinks and maximizes cooling efficiency. A customized ice maker that freezes water in a crescent-shaped mold is used to create crescent ice. Because the ice is built in layers, it solidifies into a dense chunk that melts slowly. In addition to adding to the ice's strength and clarity, this layered freezing technique makes it a popular option in many commercial situations. Crescent ice is used to serve sodas, drinks, and water at dining establishments, lodging facilities, and bars. Because of its distinctive shape, it fits nicely in most glasses, minimizing the chance of spills and improving the user experience. In order to keep cocktails and other mixed beverages tasting as intended, the ice's slow-melting quality makes sure that drinks stay cold for longer without diluting.


5. Flake Ice: Flake ice is a type of ice characterized by its thin, flat, and irregularly shaped pieces. Soft shards of shaved ice that resemble snow. This unique shape gives them several advantages for specific uses. While not commonly used in drinks due to their fast melt rate, flake ice offers a unique solution for specific chilling and presentation needs. By scraping ice off the inside surface of a refrigerated cylinder, tiny, dry bits that are between 1.5 and 3 millimeters thick are created, which is known as flake ice. This kind of ice is renowned for its capacity to rapidly and uniformly cool items without inflicting harm. Flake ice is the champion of delicate foods. Unlike regular cubes, the soft flakes gently surround and chill items without bruising or damaging them. This makes them ideal for displaying fresh seafood at fish markets or keeping vegetables crisp in salad bars and buffets.


6. Others: Other segments consist of Hollow Eye Cones and Full square-sized ice cubes. Hollow eye cones resemble a rounded frustum where a small cavity runs through it like that of a goblet or cone. This shape makes the ice quite attractive and yet practical. The emptiness in the center enhances the inner area of this ice cube, hence hastening the cooling of the beverage ready to be served. However, it also means that the ice does not stay for a long time, which is good for those beverages meant to be taken at once. This style of ice is in great demand in fast food and quick service restaurants where the built-in rationality of speed and efficiency are paramount. It is also used in soft drinks, cocktails, and some mixed drinks, as it helps to cool the liquid quick enough.

By End User

1. Hotel: Hotels that offer catering services rely heavily on ice, whether it is for room service. The presentation of food and drinks, in addition to the preparation and serving of perishable items, all require ice. Huge quantities of ice may also be needed by hotels hosting grand events like weddings, conferences, or banquets to keep drinks cold and maintain attractive food displays throughout the event. Consequently, a hotel’s ice machine should have sufficient capacity for them to run smoothly, upon which the success of these events depends since a lack of ice would disrupt service delivery. Moreover, having an ice machine at hotels can improve operational efficiencies by reducing costly and logistically challenging regular deliveries, particularly in larger facilities. On-site production therefore allows hotels to manage their inventory more efficiently, leading to less waste while ensuring fresh, clean ice is always available to engage both guests and operations effectively.


2. Restaurants: Restaurants are using ice machines to satisfy the daily demand for food and beverage service. In a restaurant setting, ice is essential for serving cold drinks and for food preparation, preservation, and presentation. The efficiency of operations and the dining experience can be influenced by the type, quality, and availability of ice. Commercial ice machines are used in restaurants to ensure that there is a constant supply of ice cubes for drinks. Soft drinks, water, cocktails, or specialty drinks are all served with its help. The kind of ice used will depend on the type of establishment and menu items, such as cube ice that melts slowly, keeping the desired temperature without diluting beverages quickly, while nugget ice is popular among casual dining restaurants where clients enjoy chewing it as well as blending drinks due to its porous nature.


3. Quick Service Restaurants: Demand for quick service restaurants essay custom in fast foods points towards the quest for time, and thus, they require a consistent supply on ice. Ice machines in quick service restaurants are used for beverages, food preparation, and customer satisfaction; therefore, they are essential for business operation. Fast-food restaurants offer a variety of soft drinks, such as iced teas, lemonades, and iced soft drinks, as well as several snacks. The quality and quantity of ice such establishments have is always key to their patrons’ satisfaction.


4. Cafes: The demand for ice in cafés has grown with the increasing popularity of iced beverages, making a reliable ice supply essential for maintaining high service standards and meeting customer expectations. Commercial ice machines in cafés are mostly used for chilling drinks. Ice coffee, iced tea, and other blended drinks do well in most cafés, particularly when it is hot outside. Including drinks that use ice enhances the quality and palate of the drinks. For example, nugget ice suitable for iced drinks is very chewable and, for that reason, very convenient and readily used for iced coffees and iced teas. The cube ice, on the other hand, is good for making frappes and smoothies as it does not melt quickly and hence does not water the drink down. Ice clarity as well as its size also play a sufficiently critical role in providing a great visual appeal for the drinks and keeping them cold without water diluting the delicious flavors of cold brew. In cafes known for making advanced drinks or hand-crafted drinks, the customers tend to use gourmet clear and slowly melting ice to improve the visual aspect and enhance the customers’ experience.


5. Others: Other segments consist of hospitals and bars. These machines are used in patient care for therapeutic areas like ecchymosis reduction, injury treatment, or hydrating patients where ice is most used. The use of ice within the confines of hospitals is persistent and ever in demand, calling for the availability of effective, high-capacity commercial ice-making equipment. There is a need for machines capable of producing safe and hygienic-quality ice that is adequate for health care facilities. Besides, there are times patients’ care facilities provide in-built aiming for tropical serrated or crushed form of ice. The durability and ease of maintenance of these machines are also essential considerations, given the 24/7 nature of hospital operations.

By Pricing

1. Economy/Mass: These machines are designed to meet the basic needs of businesses that require a reliable supply of ice but operate on a tighter budget. The economy pricing range is particularly attractive to small businesses, start-ups, and establishments that have lower ice demands or are focused on cost-efficiency. Economy-priced commercial ice makers usually provide the basic functionality required for daily operations. These devices are appropriate for companies with moderate ice needs because they are frequently smaller in size and have a lower ice output capacity than premium models. They are made to be simple to operate, with simple controls and little maintenance needs, which is helpful for companies without the staff to manage complicated machinery.


2. Premium: These machines are designed for businesses that require a reliable and high-capacity ice supply, along with the added benefits of energy efficiency, durability, and specialized ice types. The machine offers advanced features, superior build quality, and enhanced performance in premium pricing range for commercial ice machines represents. High-end commercial ice makers are distinguished from entry-level versions by their abundance of sophisticated features. These devices may produce hundreds or thousands of pounds of ice every day, which makes them ideal for high-demand settings like major restaurants, hotels, and hospitals. They also frequently have higher ice production capacity.

By Distribution Channel

1. Store Based: Store-based distribution channels for commercial ice machines involve physical retail outlets where customers can directly purchase or order these machines. This approach of distribution is still in the market, especially for the kind of business that requires the customer to see the product before purchasing. Store-based channels comprise specialized commercial appliance stores, mass market retailers, and equipment wholesalers directly associated with the food service and hospitality trade. Physically visiting a retail establishment enables the customer to examine and engage with the ice machine before purchasing it, which is perceived as one of the many factors benefiting the store-based channels. This can prove useful to the business, especially where there is a need to validate the machine’s operational needs. Demonstrations in these establishments enable buyers to appreciate the workable considerable dimensions, construction, and capabilities of the machines, which most likely orient the buyers’ decisions.


2. Non-Store Based: Non-store-based distribution channels for commercial ice machines have become increasingly important in the modern marketplace, offering flexibility, convenience, and often cost savings. These channels target businesses regardless of the scale and level. The development of the e-commerce market has led to enhancements in advertising and purchasing commercial ice machines. The foremost of the non-store categories distribution channels for commercial ice makers is the internet channel’s sale. Whenever manufacturers and some specialized retailers develop their websites, they place on their pages a wide range of other products and their specific features and prices which can be purchased over the website. This method has its merits since it minimizes the amount of time spent in physical stores as many people do not appreciate being in such places detailed information about the product, reviews from other customers, and its specifications can all be accessed by the buyer sitting in their office or at home. Online retail is mostly advantageous to businesses situated in distant places or to those who do not want to spend a lot of time and money going to shop. Non-store-based distribution channels are effective because they give certain benefits. They save time, simply put, a business can order a commercial ice machine without necessarily stepping out. This is important for busy businessmen who have more pressing needs order than going around looking for equipment. These channels often offer a wider selection of products than physical stores, giving buyers access to a broader range of options. Finally, non-store-based channels can lead to cost savings, as online and direct sales often involve lower overhead costs, which can be passed on to the customer in the form of lower prices.

By Region

1. Europe: The market is driven by several factors that reflect the region's economic, cultural, and technological trends. Commercial ice machines are in high demand as companies in many industries realize how important it is to produce ice quickly and reliably. This increase is noteworthy for sectors including retail, food service, hospitality, and healthcare where having high-quality ice is essential to daily operations. The drivers of the commercial ice machine market in Europe are the growth of the hospitality and tourism sectors. Europe is a top global destination for tourists, and the region's hotels, resorts, restaurants, and cafes require consistent ice supplies to meet the demands of their guests. The rise in tourism, in Southern Europe and major cities, has led to an increased number of food and beverage outlets, all of which rely on commercial ice machines to serve chilled drinks, cocktails, and maintain food safety standards. For example, ITV ICE MAKERS S.L. focused on hospitality equipment at the HOST 2021 fair in Milan in October 2021, where it displayed the newest developments in ice machine technology. ITV was able to interact with customers, showcase advancements in the ice machine business, and strengthen its brand recognition among industry players.

The Middle East & Africa: Middle East and Africa region analysis includes Saudi Arabia, UAE, Egypt, Southern Africa, Nigeria, Turkey, and the rest of MEA country’s performance in the sales and distribution of commercial ice machines. The market for commercial ice machines in the Middle East and Africa (MEA) is on the rise, driven by the environmental, economic, and social aspects that are peculiar to the region. As it is, the temperatures in the MEA region are rising at double the warming rate Australia and other MEA areas face. These changes have resulted in an increase in the use of commercial ice machines in most sectors as companies and organizations look to satisfy the growing demand for cooling and refrigeration. The increase of commercial ice machines brings unique opportunities to the growth of ice in terms of operation and mass change at the climate change. The global warming brought by climate change is highly upsetting the climate of the Middle Eastern countries and some African countries where the climate is ever getting hotter than others. As the regional temperature increases further, the need for cold drinks such as soft or bottled drinks as well as cold foods and cooling systems has increased. In this regard, ice machines are very useful in that they can cover the needs of temperature-sensitive areas such as hospitality, food service, and hospitals, which are subject to changes in temperature.