Ice buckets and bowls for chilling drinks (14)
Bar buckets and bowls are used for storing ice, chilling bottles and presenting drinks in an eye-catching way. They are ideal for day-to-day bar operations, table service, banquets, hotel receptions and catering events.
Depending on its size and design, the vessel can hold a single bottle of wine or champagne, several bottles, cans of drinks or a supply of ice cubes. A suitably chosen bucket or bowl helps to maintain the correct temperature of drinks and complements the décor of the table or bar counter.
Ice buckets
An ice bucket allows ice cubes to be kept within easy reach of the barman or directly at the guests’ table. It can be used for preparing drinks, topping up glasses and serving ice with water, soft drinks and alcoholic beverages.
When choosing, it is worth paying attention to:
- the capacity of the container,
- the material it is made of,
- whether it has a lid,
- handles to make it easier to carry,
- whether tongs or a scoop can be used,
- how easy it is to clean the inside.
Buckets for chilling wine and champagne
A bucket filled with ice and water allows for rapid chilling and helps maintain the bottle’s temperature whilst serving. It is primarily used for sparkling wines, champagne, white wines and rosés.
The container should be wide enough to hold the bottle along with a sufficient amount of ice. A stable base reduces the risk of it tipping over, whilst the handles make it easier to carry the full bucket to a table or stand.
Bowls for chilling several bottles
Larger bowls are designed to chill several bottles or cans at once. They are ideal for banquets, terraces, VIP areas, table service and drinks buffets.
The bowls can be used to present:
- wine and champagne,
- bottled beer,
- mineral water,
- fizzy drinks,
- bottled juices,
- drinks in cans.
Materials
Bar buckets and bowls can be made of stainless steel, plastic, glass or other materials suitable for contact with food and drinks. Each option has different functional and visual properties.
Stainless steel is well-suited to a professional bar and is resistant to moisture. Transparent plastic or glass allows the contents, ice and bottle labels to be displayed. Double-walled models, on the other hand, can limit the interior from heating up and the formation of condensation on the outer surface.
Double-walled buckets
The double-walled construction creates an insulating layer between the interior and the surroundings. It helps the ice to melt more slowly and can reduce the amount of moisture appearing on the worktop.
Such models are particularly suitable for extended table service, in banquet halls and in venues where maintaining an aesthetically pleasing table setting is important.
Buckets and bowls for restaurants and hotels
Ice and beverage-chilling vessels can be used by both staff and guests directly. They help maintain the correct temperature of a bottle without having to return it to the fridge frequently.
They are ideal for:
- à la carte restaurants,
- cocktail bars,
- hotel bars,
- clubs and nightspots,
- banquet halls,
- catering companies,
- terrace and pool areas.
Table service and bucket stands
The bucket with a bottle can be placed directly on the table or on a dedicated stand. The stand saves space on the tabletop and keeps the drink within easy reach of guests and staff.
Before making a choice, check that the bucket’s diameter is compatible with the stand and that the whole set is stable. A full bucket containing ice, water and a bottle is quite heavy, so the base should be suitably balanced.
Accessories for ice buckets
For hygienic ice serving, it is advisable to use separate tongs or a scoop. Accessories should not be left directly inside the ice unless a suitable holder is provided.
Useful equipment may include:
- ice tongs,
- bar scoops,
- lids,
- bucket stands,
- mats and coasters to protect the worktop from moisture.
How do you prepare an ice bath for bottles?
The most effective cooling is achieved by combining ice and cold water. A layer of ice cubes alone does not adhere evenly to the entire surface of the bottle, whereas water fills the gaps and increases the surface area for heat transfer.
Do not overfill the bucket. Once the bottle has been placed inside, the level of water and ice should remain low enough to prevent the contents from spilling whilst being carried.
Cleaning and hygiene
After use, remove any water, ice and decorative remnants. The container should be thoroughly washed and dried before storage.
When cleaning, it is advisable to:
- use cleaning products suitable for the material in question,
- avoid using sharp tools that could scratch the surface,
- remove limescale and drink stains,
- dry metal parts thoroughly,
- check the manufacturer’s recommendations regarding dishwasher use.
How to choose a bucket or bowl?
- decide whether the container is to be used for ice, a single bottle or several drinks,
- choose the capacity to suit the nature of the service,
- check the diameter and height of the bottles,
- choose a material that matches your bar and table furnishings,
- pay attention to the handles and the stability of the base,
- check whether a stand and lid can be used,
- consider ease of cleaning and storage.
Why choose professional buckets and bowls?
- they help keep drinks cool,
- they make it easier to store and serve ice,
- they allow bottles and cans to be displayed to great effect,
- they streamline table, banquet and bar service,
- they are available in sizes to hold one or multiple bottles,
- they complement professional bar equipment.
Choose a bucket or bowl suited to the type of drinks, the number of bottles and the way you serve your guests. The right capacity, a sturdy design and easy cleaning will help ensure an attractive and convenient service for ice, wine, champagne and chilled drinks.
