Ice making machines are ubiquitous in commercial foodservice. Ranging from cube, to nugget and flake-type machines, the installed base represents one of the largest inventories of foodservice equipment. A field study of ice machines in eight restaurants confirmed that the actual ice making (i.e., compressor operation) was coincident with utility peak periods. The measured duty cycles, combined with actual electric load profiles, demonstrated the potential for off-peak operation of these ice machines. A second field study demonstrated a dramatic (34%) reduction in energy use. Furthermore, the operation of the new machine shifted OFF had no impact on the foodservice operation.