Do you sell both new and used restaurant equipment?

Yes. Texas Restaurant Supply offers both new and pre-owned restaurant equipment, plus commercial kitchen supplies and related essentials through the online store and retail locations.

Do you ship restaurant equipment nationwide?

Yes. Orders can be shipped across the United States, and shipping details are provided in the Shipping & Returns policy.

What is your return policy?

Most new, unopened items may be returned within 30 days of delivery for a refund. Return shipping may be covered if the return is due to an incorrect or defective item.

Do you offer free shipping?

Free shipping is available on select items. Eligible products are listed in the Free Shipping section of the store.

How often do you update your used equipment inventory?

Inventory changes frequently, with new arrivals added regularly. Check the Pre-Owned Equipment section and category pages to see what is currently available.

Do you buy used restaurant equipment or offer liquidation pickup?

Yes. Texas Restaurant Supply buys used restaurant equipment and may arrange pickup for equipment, depending on the situation. Contact the team through the Sell Equipment page to get started.

Where are your retail locations?

Texas Restaurant Supply serves the Dallas–Fort Worth area with retail locations referenced on the Buy Equipment page, along with the online store for statewide and nationwide customers.

How to Size and Select the Right Commercial Ice Machine

Avoid running out of ice during heavy summer rushes. Learn how to calculate capacity and select commercial ice makers in Texas for maximum reliability.

During peak summer heat waves, few operational disasters crush service speed faster than running out of ice. Scrambling to purchase retail bags of ice from nearby stores eats through profit margins and frustrates your bar staff. Installing properly sized commercial ice makers in Texas ensures a steady supply of crystal-clear ice when ticket volumes surge.

Calculating Daily Production Requirements

The most frequent mistake operators make is confusing total bin storage capacity with 24-hour ice production. To size your system accurately, rely on these industry benchmarks:

Full-Service Restaurants: Plan for approximately 1.5 lbs of ice per customer or seat daily.
Cocktail Bars & Lounges: Plan for 3.0 to 4.0 lbs of ice per patron.
Drive-Thru & Fountain Service: Budget up to 5.0 lbs of ice per 32 oz beverage dispensed.

Ice Shapes and Condenser Configurations

Match the ice profile to your beverage program:

Full Cube / Half Cube: The industry workhorse for soft drinks and mixed cocktails due to its slow melt rate.
Nugget Ice: Popular in fast-casual dining and specialty beverage shops for its soft, chewable texture.
Air-Cooled vs. Water-Cooled Units: Air-cooled machines are the most cost-effective and easy to install for standard footprints, provided they have adequate breathing room for heat dissipation.