Air-cooled ice makers (6)

Air-cooled ice makers for professional catering

An ice maker is one of the essential pieces of equipment in premises that regularly use ice when preparing drinks.

Air cooling is one method of dissipating the heat generated during the operation of the refrigeration system.

How does an air-cooled ice maker work?

The appliance uses airflow to remove heat from the refrigeration system.

Therefore, the ability to draw in and exhaust air freely is a key element of a correct installation.

Air-cooled ice makers for bars

In a bar, ice cubes are used for long drinks, cocktails, soft drinks, whisky and many other items.

The machine’s capacity should match the actual number of drinks prepared during peak hours.

Ice makers for cocktail bars

In a cocktail bar, ice is an integral part of the recipe.

It affects the cooling, dilution and final presentation of the drink, which is why the type of ice produced is just as important as the machine’s capacity.

Ice makers for restaurants

A restaurant may use ice when serving drinks, cocktails, water and other bar items.

Demand should be calculated based on drink sales, not just the number of seats in the dining area.

Ice makers for hotels

A hotel may require a single source of ice for its restaurant, lobby bar, banquet halls, room service and other catering outlets.

In larger establishments, it is worth analysing both the machine’s output and the logistics of transporting the ice afterwards.

Ice makers for cafés

Cafés use ice for cold brew, iced coffee, lemonades, non-alcoholic cocktails and seasonal drinks.

In such establishments, compact dimensions and the option of under-counter installation are often particularly important.

Ice makers for clubs

Clubs can use very large quantities of ice during short peak sales periods.

In such conditions, it is not only the daily output that matters, but also the ability to build up a sufficient stock before service begins.

Ice makers for pubs

A pub may use ice cubes with whisky, gin, drinks, soft drinks and cocktails.

It is worth matching the machine’s capacity to the proportion of drinks served with ice in the bar’s total sales.

Ice makers for catering

A catering company can use an ice maker at its production base and then transport the prepared ice to events.

In this case, the production system should be planned in conjunction with containers and transport solutions.

Ice makers for events

Events can generate a significantly higher demand for ice than a standard day’s operation at a restaurant.

Before an event, it is worth considering the possibility of producing ice in advance and building up an adequate stock.

Air-cooled under-counter ice makers

Under-counter ice makers can be positioned directly within the bar’s working area, provided their installation requirements allow for this.

This location shortens the distance between the machine and the drinks preparation area.

Compact air-cooled ice makers

Smaller models are well suited to venues with moderate demand and limited back-of-house space.

However, before making a choice, you should check whether their capacity is sufficient to cope with seasonal and weekend sales peaks.

Large air-cooled ice makers

Higher capacity is required primarily in busy bars, hotels and venues serving large numbers of guests.

As the size of the unit increases, so do the space requirements for installation.

Ice makers with a built-in storage bin

In many under-counter units, the finished ice cubes are fed directly into an integrated storage bin.

The capacity of this storage bin should be considered separately from the unit’s maximum daily output.

Capacity of an air-cooled ice cube maker

Daily capacity specifies the amount of ice the unit can produce under specific test conditions.

Actual operating conditions on site may differ from those under which the manufacturer’s specifications are stated.

Capacity and ambient temperature

An air-cooled ice maker uses the surrounding air to operate its refrigeration system.

Therefore, room conditions may affect the unit’s actual capacity.

Capacity and water temperature

The temperature of the feed water may also be one of the factors affecting the ice production cycle.

Please refer to the documentation for the specific model for exact reference conditions.

Nominal capacity versus actual output

The stated output in kilograms of ice per day should not be interpreted as a value that remains constant under all possible conditions.

When selecting a machine, it is advisable to allow for a margin to account for the specific characteristics of the premises.

How to choose the right capacity for an ice maker?

It is best to start by estimating the amount of ice consumed during the busiest shift.

You should take into account cocktails, soft drinks, iced coffees and other items that use the same supply.

How do you choose an ice maker based on the number of drinks?

It is worth calculating the average amount of ice used in the most popular recipes.

You can then compare this with the number of drinks sold during peak hours.

Bucket capacity

The bucket allows you to store ice produced in advance.

This is very important, as demand at a bar can be uneven throughout the day.

Large or small storage bin?

A large bin provides a greater reserve during peak sales periods, but increases the machine’s overall dimensions.

In a small venue, you need to strike a balance between capacity and available space.

Ice maker and stock levels before service

Before the busiest part of the shift begins, it is worth having a sufficient supply of ice ready.

Therefore, how the machine operates in the hours leading up to service is just as important as its instantaneous production rate.

Barmatic Coolice ice makers

The Barmatic Coolice series comprises professional under-counter air-cooled ice makers.

The individual models differ in terms of capacity and the size of the integrated bin, meaning they can suit premises with varying levels of consumption.

Barmatic ice makers for the catering industry

Barmatic offers solutions designed for bars, restaurants, hotels and other professional applications.

Before making a choice, it is worth comparing the range in terms of capacity, dimensions and storage volume.

Bullet ice makers

This group may also include machines that produce distinctive Bullet-style ice cubes.

The ice shape should complement the glassware and drinks featured on the venue’s menu.

Bullet-style ice cubes

Bullet ice cubes have a distinctive shape that differs from classic solid cubes.

Before purchasing, it is worth assessing whether this type of ice is suitable for the serving style used in the venue.

Classic cocktail ice cubes

Regular ice cubes are versatile and can be used with a wide range of drinks.

Their size affects the amount of ice that fits in a glass and how the drink is chilled.

Clarity of the ice cubes

Certain ice-making machines utilise production technologies designed to produce clearer ice cubes.

However, the exact appearance of the ice depends on the machine’s design, production technology and water supply conditions.

Spray-cooled ice production

Certain professional machines produce ice using spray-cooling technology.

This is a feature specific to a particular series or model and should not automatically be assumed to apply to all air-cooled ice makers.

Air cooling versus water cooling

Both solutions relate to the method of heat dissipation from the refrigeration system.

The air-cooled variant uses ventilation, whilst the water-cooled system requires additional water consumption via the condensation system.

When should you choose an air-cooled ice maker?

It can be a good solution where conditions allow for adequate ventilation and there is no need for a water-based condensation system.

The final choice should take into account the installation site, infrastructure and intensity of operation.

Advantages of air cooling

This solution does not require an additional water flow solely for cooling the condenser.

However, it does require suitable air exchange conditions around the unit.

Ice maker ventilation

Ventilation is one of the key elements of an air-cooled ice cube maker installation.

The inlet and outlet openings provided for in the unit’s design must not be obstructed.

Air intake for the ice cube maker

The machine must be able to draw in an adequate volume of air in accordance with the manufacturer’s specifications.

The airflow pattern varies between models.

Warm air outlet

During operation, the refrigeration system releases heat into the surrounding environment.

Therefore, the ice maker should not be enclosed in a random, airtight space without taking the direction of air discharge into account.

Clearance around the ice maker

The manufacturer may specify the minimum clearances required on specific sides of the appliance.

It is advisable to check these before the fitted units are installed, rather than only during assembly.

Ice maker in a bar unit

An under-counter unit can blend in well visually with the bar units.

However, the furniture design must not restrict the required ventilation or subsequent technical access.

Ice maker in a recess

The mere fact that the appliance’s dimensions match the width of the recess does not in itself guarantee correct installation.

Sufficient space must be left for ventilation, connections and servicing.

Ice maker near heating appliances

The installation location should take into account heat sources located in the back room or near the bar.

The exact permissible operating conditions should be checked in the documentation for the specific model.

Ice cube maker and room temperature

Ambient conditions are of particular importance for a machine that uses air to cool the condenser.

The manufacturer specifies the temperature range within which a particular ice maker can operate correctly.

Ice makers in hot back-of-house areas

Rooms containing ovens, dishwashers and other heat sources may present more challenging conditions for an air-cooled unit.

It is therefore advisable to plan the location as early as the technical design stage.

Ice makers under the bar and heat

Even in the bar area, within an enclosed unit, heat emitted by appliances can accumulate.

Ventilation of the entire unit should be considered in conjunction with the ice maker’s requirements.

Front-ventilated ice makers

Certain professional models draw in or expel air from the front.

This may facilitate installation under a worktop, but the airflow pattern should always be checked for the specific model.

Ice cube maker and water connection

Professional ice cube makers may require a constant water supply.

The connection should comply with the specifications set out for the chosen machine.

Paving block machines and drainage

Water generated during normal operation of the machine must be drained off in accordance with installation requirements.

It is advisable to consider the location of the drain before any permanent installation work is carried out.

Gravity-fed water drainage

In certain installations, water is drained by gravity.

This requires the pipe and the drainage point to be positioned correctly in relation to the machine.

Drain pump for a paving block machine

If the layout of the room does not allow for adequate gravity drainage, pump solutions can be used for certain systems.

Compatibility should be checked for the specific machine.

Water filter for a paving block machine

A filtration system may form part of the machine’s water supply system.

The choice of filter should take into account the manufacturer’s requirements and the parameters of the local water supply.

Ice cube maker and water quality

Water is the primary raw material used in ice production.

Its properties may affect the operation of the machine and the final product; therefore, requirements should be checked for the specific model.

Ice maker and water pressure

Professional models may have a specified permissible supply pressure range.

This must be verified before installing the machine.

Ice makers and electrical installations

The machine requires a suitable power supply that complies with its specifications.

Voltage, power and connection method must be checked for the specific model.

230 V ice cube makers

Many compact catering appliances use the standard power supply found in professional establishments.

However, one should not assume a single type of power supply for the entire category without checking the product specifications.

Energy consumption of an ice cube maker

Electricity is one of the running costs of a machine operating regularly throughout the season.

When comparing models, it is worth analysing energy consumption in the context of actual ice production.

Water consumption by an ice maker

Water is primarily used as a raw material for ice cube production.

Actual consumption depends on the technology and design of the specific machine.

Air-cooled ice makers and water savings

In an air-cooled system, water is not required as a medium for continuous condenser cooling.

However, this does not mean there is no water consumption, as water remains essential for the production of the ice itself.

Refrigerant in an ice maker

Professional machines use a specific refrigerant as part of a closed system.

The type of refrigerant should always be checked in the technical specifications of the specific model.

R290 in ice makers

The refrigerant R290 is used in selected modern ice makers.

However, it should not be assumed that all appliances in this category use it.

Noise levels of ice makers

An ice maker uses a pump, compressor, fan and other mechanical components, which is why it generates noise whilst in operation.

In an open-plan bar, it is worth considering the machine’s position in relation to the guest area.

A quiet ice maker for a bar

In premium venues or hotels, noise levels may be more important than in a typical back-of-house area.

If the manufacturer provides the relevant specification, it is worth taking this into account when comparing models.

Ice maker versus cocktail station

Ice production should form part of the overall design of the bar area.

You need to consider future access to ice cubes, storage bins, scoops, shakers and glassware.

Ice maker versus ice storage bin

Ice from the ice maker’s hopper can be transferred to a smaller container located directly next to the barman.

This allows the ice-making process to be separated from the ongoing workflow of preparing drinks.

Ice maker versus tongs and scoops

Appropriately selected tools designed for this purpose should be used to retrieve ice.

A scoop is well suited to larger portions, whilst tongs allow for the precise handling of individual ice cubes.

Ice cube maker versus ice crusher

An ice cube maker produces a specific shape of ice, whilst an ice crusher is used to crush ready-made ice cubes.

If a venue uses a significant amount of crushed ice, both machines can form a single system.

Ice cube maker versus nugget ice maker

If a venue primarily requires nugget-style ice, a machine designed specifically for its production may be more suitable.

Not every type of ice needs to be based on classic ice cubes.

Ice cube makers for long drinks

Highballs and long drinks often use a significant amount of ice cubes per serving.

High sales of such drinks should be factored into the calculation of daily requirements.

Whisky ice makers

Whisky can be served with classic ice cubes, large ice cubes or without ice, depending on the establishment’s serving concept.

The ice format produced by the ice maker should therefore comply with the standard adopted by the establishment.

Ice makers for lemonades

Lemonades and seasonal drinks can significantly increase ice consumption during the summer months.

In cafés and restaurants, it is worth taking this seasonal increase into account when selecting equipment.

Ice cube makers for iced coffee

Iced lattes, cold brews and other cold coffee drinks also draw on the same ice supply.

With high sales volumes, a café may require greater capacity than the cocktail menu alone would suggest.

Mocktail ice makers

Non-alcoholic cocktails can use exactly the same techniques and quantities of ice as classic drinks.

These should be factored into the overall production balance.

Ice maker for a high-volume bar

During periods of very high sales, the machine must keep pace with the regular emptying of the hopper.

In such venues, capacity, stock levels and proper ventilation are particularly important.

Ice maker for a small bar

A small venue can benefit from a compact machine with a lower output.

However, it is not advisable to choose a model without taking into account the peak weekend or seasonal workload.

One or two ice makers?

In a large venue, you can use one high-capacity machine or several smaller ones placed closer to individual workstations.

The choice depends on the layout of the venue and how the ice is transported.

An ice maker as a backup unit

In very large premises, the continuity of ice supply can be of significant operational importance.

The method of ensuring production should be based on the actual scale of operations and the technical organisation of the premises.

How to plan the installation site?

Before purchasing, you must check the dimensions, airflow direction, required clearances, water supply, drainage, power supply and service space.

Only then can you assess whether a particular model actually fits the designated space.

Service access to the ice cube maker

The unit should not be installed in a way that prevents subsequent inspection and maintenance.

When planning the installation, it is advisable to allow for access to components requiring maintenance.

Air filter in the ice maker

Some units use removable filters in the ventilation system.

Their design and cleaning method depend on the specific model.

Condenser cleanliness

The heat dissipation system should be maintained in accordance with the manufacturer’s instructions.

Dirt in the airflow path may hinder the machine’s proper operation.

Cleaning the ice maker

The ice maker operates using water and produces ice intended for use in drinks.

It therefore requires regular cleaning procedures in accordance with the documentation for the specific appliance.

Cleaning the ice bin

The internal container into which the finished ice is fed is an important part of the machine.

It should be maintained in accordance with the manufacturer’s recommendations and the procedures adopted on the premises.

Maintenance of the ventilation system

For air-cooled machines, maintaining proper airflow through the system is particularly important.

The scope of maintenance tasks should be checked in the manual for the specific model.

Professional ice cube maker servicing

Equipment used on a daily basis should have access to appropriate technical support.

When purchasing, it is worth considering the availability of spare parts and support for the specific brand.

Barmatic air-cooled ice cube makers versus other systems

Barmatic under-counter ice makers are just one of the possible designs available in the professional catering sector.

Larger establishments may require modular ice makers, other types of ice or separate storage bins.

Ice maker or modular ice maker?

A compact ice maker usually has its own storage bin and is a self-contained unit.

A modular ice maker is a better solution for very high output and where a separate storage bin is required.

Air-cooled or water-cooled ice cube maker?

The choice should be based on the infrastructure, available space, ventilation, ambient conditions and installation options.

There is no single system that is suitable for every catering establishment.

How to choose an air-cooled ice maker?

The most important criteria are daily output, bin capacity, ice cube shape, dimensions, ventilation method, and requirements for water, drainage and power supply.

It is also worth considering the availability of space for subsequent cleaning and maintenance.

How to choose an ice maker for a bar?

First, calculate the approximate ice consumption during peak hours.

Next, it is worth selecting a model that ensures adequate production and stock without taking up unnecessary space.

How to choose an ice maker for a restaurant?

You need to take into account the bar, soft drinks, iced coffees and other uses that share the same ice.

It is also worth assessing whether the machine will be located in the bar area or in a separate back-of-house area.

How to choose an ice maker for a hotel?

You should add up the requirements of all areas using the same production source.

In a large establishment, a larger centralised system is sometimes more advantageous, whilst at other times several local units are preferable.

Air-cooled ice makers are also suitable for demanding domestic applications

Certain compact models may also appeal to private users who regularly prepare large quantities of cold drinks.

However, professional models designed for permanent installation are primarily tailored to the needs of the catering industry.

Air-cooled ice makers – your own ice supply for the bar

A well-chosen ice maker allows you to tailor ice production to the workflow of a restaurant, bar or hotel.

It is essential to combine the right capacity with a suitably prepared installation site and unobstructed airflow.

Discover air-cooled ice makers at Fine Dine

Choose a professional air-cooled ice maker for your bar, restaurant, hotel, café or club.

Compare capacity, bin size, ice cube size and installation requirements to ensure the machine matches your venue’s actual consumption and operating conditions.