ON-SITE VENDED ICE & WATER
A better way to supply
the ice and water your
business depends on.
From serving customers to equipping crews and supporting daily operations, producing on-site gives your organization more control over how ice and water are made, accessed, and replenished.
DELIVERED ICE
Factory →
Truck →
Stored bags
Supplier schedules • transport • inventory
IHA ON-SITE PRODUCTION
Water →
Produce here →
Use here
A shorter path. Local replenishment.
01 / SUPPLY CONTROL
Take more control of your supply.
Reduce dependence on delivery schedules and replenish ice where it’s needed. Whether demand comes from a busy store, an airport crew, or a demanding workday, on-site production gives your business another way to respond.
A large purchase or sudden increase in use can clear out delivered inventory. Producing locally can shorten the wait for replenishment and help reduce missed sales or supply runs.
Reliable supply starts with the right production capacity, utilities, and maintenance plan.
02 / BUSINESS ECONOMICS
Build a better business case for ice.
Ice can be a source of revenue, an operating expense, or both. Producing your own creates an opportunity to improve those economics based on your volume, current purchasing costs, and operating requirements.
For a retailer, that may mean evaluating margin on ice sales. For a facility, airline, or field operation, it may mean reviewing the cost of keeping teams and operations supplied.
Compare your current supply costs with equipment, water, electricity, bags, and ongoing care.
Explore Ownership Models
YOUR DEMAND. YOUR COSTS. YOUR OPPORTUNITY.
AIRPORTS • FACILITIES • WORKSITES • RETAIL
03 / CONVENIENT ACCESS
Put ice and water closer to the people who need them.
Help customers, employees, and crews access ice and water at the point of use. Convenient placement can reduce trips to collect supplies and time spent moving them around a property or jobsite.
From ground crews filling coolers to employees preparing for a shift, plan access around the places people already work.
Find Your Industry
04 / STAFF TIME
Reduce the work behind the supply.
Simplify tasks associated with ordering ice, coordinating deliveries, receiving shipments, and handling delivered inventory. Self-service access can also reduce the need for staff to distribute ice.
Choose how much your team handles and build routine equipment care into a clear operating plan, supported by training and service options.
Explore Services & Support
FEWER RECEIVING AND HANDLING TASKS
Ice Merchant
Inline Merchant
Ice Kiosk
Ice House
SELECT THE FORMAT. CONFIGURE THE ACCESS.
05 / OPERATIONAL FIT
Choose a setup that fits your operation.
Serve paying customers, supply authorized employees, fill coolers, or produce bags for existing freezers. The equipment and access options should support how your business operates, including customer-facing and internal uses.
Retailers can also explore supplying compatible fountain beverage ice bins. Enterprise teams can discuss controlled access and branding that fits their organization.
Bagging, bulk ice, purified water, payment, and access options vary by model and configuration.
Compare the Equipment
BUNKER REDUCTION
Dump the bunker. Break up with old ice.
Bring fresh ice and purified water together in one on-site system. Free up space for other products and reduce the work of managing separate equipment and deliveries.
YOUR ON-SITE SOLUTION
Ice Merchant
Inline Merchant
=
A SEPARATE ICE & WATER SETUP
+
Ice bunkers
Water refill unit
Illustrative equipment layout. Actual replacement depends on your location and demand.
Make more room for what sells.
We’ll help you assess your current setup and plan an on-site solution.
Keeping your freezers? Use ice made on-site to replenish them—and cancel the delivery.
Made here. Used here.
Fresh ice and purified water at your location.
07 / FRESHNESS
Bring production closer to use.
Make fresh ice and purified water on-site, shortening the path from production to the people using it. Bring a daily supply closer to the customers, teams, and operations that depend on it.
Maintained filtration, clean equipment, and appropriate handling make quality part of the everyday operating routine.
MAKE ON-SITE PRODUCTION PART OF YOUR BUSINESS PLAN
Build around your demand.
Plan for your operation.
Tell us who needs ice and water, how much you use, and where you need it. We’ll help you evaluate the equipment, access, and support that fit your business.