Which ice machine should you choose?

Cocktails, whisky and long drinks need hard, slow-melting ice cubes to limit dilution. Flake ice suits fish displays, counters and buffets because it covers the surface evenly.

If you are unsure, start with the main use: most bars need cubes, while kitchens and display counters need flake ice. Mixed use can be covered by a cube ice machine plus a separate ice crusher.

Output is stated in kilograms per day (kg/24h), but bin capacity also matters: how much ice is ready at once. A smaller machine with a large bin can cover a peak hour better than a larger machine without stored ice.

As a rule of thumb for a bar, allow approximately 0.5–1 kg of ice per customer per evening and add a 20% reserve. We can refine the calculation using your menu and number of seats.

Air cooling is the simplest and least expensive option. It needs clearance around the machine and adequate ventilation. Output falls if the room is hot or space is restricted.

Water cooling maintains stable output in a warm room, but requires water and drain connections and uses more water. It is often a more suitable option for a hot kitchen.

An ice machine needs a cold water connection, drain and clearance around the cabinet. A water filter is often added to help extend machine life and maintain a clean ice taste.

Before delivery, we check the installation dimensions, connections and ventilation to avoid problems at commissioning. We carry out installation and commissioning ourselves.