Ice makers and ice cube machines for restaurants (20)

Professional ice cube makers

A catering ice cube maker allows you to regularly produce the ice required for the daily serving of drinks.

The machine’s capacity should match the establishment’s actual consumption, taking into account peak sales times and the ability to build up a stock.

Commercial ice cube makers

Machines designed for larger-scale production can operate as part of a modular system that includes a separate storage bin.

This solution is well-suited to venues where the daily demand for ice is significant and exceeds the capacity of a small bar ice maker.

Ice makers for bars

Bars use ice in cocktails, highballs, soft drinks, whisky and many other drinks.

When choosing a machine, it is worth analysing the number of drinks prepared during the busiest periods.

Ice makers for cocktail bars

In a cocktail bar, ice is an ingredient in the recipe, not just a cooling additive.

Therefore, it is not only the production volume that matters, but also the ice cube shape suited to specific techniques and the types of drinks served.

Ice makers for restaurants

A restaurant may use ice for drinks, cocktails, water, bar service and other tasks in line with its business profile.

It is worth selecting a machine based on the volume of drinks sold, rather than solely on the number of seats in the dining area.

Ice makers for hotels

A hotel may require ice simultaneously for its restaurant, lobby bar, banquets, room service and event areas.

In a larger establishment, demand may justify the use of a high-capacity ice maker with a separate storage bin.

Ice makers for cafés

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

In smaller premises, it is often important for the machine to be compact and to fit under the counter.

Ice makers for nightclubs

In a nightclub, the demand for ice can rise very sharply at certain times.

Therefore, in addition to daily output, one must take into account the storage capacity available before the start of peak service.

Ice makers for catering

A catering company can produce ice at its base and organise its subsequent transport to the event venue.

In this scenario, the ice maker should be integrated with a suitable system for storing and transporting the prepared ice.

Ice makers for events

At events, demand may be significantly higher than during standard restaurant operations.

It is worth analysing the number of guests, the duration of the event, the drinks menu and the possibility of preparing an adequate stock in advance.

Under-counter ice makers

An under-counter ice maker can be positioned directly within the bar’s working area, provided the specific model’s requirements allow for this.

This location minimises the distance between where the ice is produced and the station where it is used.

Compact ice makers

Smaller units are a good solution for cafés, small restaurants, bars with moderate usage and additional stations.

Their advantage is that they fit more easily into limited back-of-house space.

Ice makers with a built-in storage bin

Many compact units combine the production module with a bin into which the finished ice is fed.

When making a selection, the unit’s output and the capacity of the internal storage bin should be analysed separately.

Ice makers with a separate storage bin

Larger systems may consist of an ice-making head and a separate bin positioned beneath the unit.

This allows storage capacity to be tailored to the scale of production and the layout of a specific premises.

Storage bins for ice makers

The storage bin collects the ice produced by the relevant ice maker.

Before purchasing, it is essential to confirm compatibility between the specific ice maker, the bin and any required adaptor.

Storage bin versus bar ice bucket

A large bin designed to work with an ice maker is not the same product as a handy bucket or container used by a barman.

These two categories correspond to different stages of storage and should be kept separate within the shop layout.

How does an ice cube maker work?

The machine carries out an automatic ice-making cycle and then transfers the finished ice cubes to the storage compartment.

The specific production technology and method of water supply may vary between individual machines.

Ice makers with a water connection

Professional machines may require a permanent water connection.

Before purchasing, check the requirements regarding the connection, water pressure and water quality for the specific model.

Ice makers without a permanent water connection

Certain compact units can operate without a permanent connection to the mains water supply.

This design can be convenient in premises where installing an additional connection is difficult or where the machine is to be used more flexibly.

Air-cooled ice cube makers

Air-cooled ice cube makers utilise airflow as part of their heat dissipation system.

When planning the installation site, ensure the conditions specified by the manufacturer are met so as not to restrict the unit’s ventilation.

Ice cube maker ventilation

An air-cooled unit should not be positioned in such a way as to block the designated ventilation openings.

The required clearances from walls and other appliances should be checked in the documentation for the specific model.

Ice machine under the bar

Placing the machine under the worktop can provide the barman with quick access to the ice supply.

However, consideration must be given to dimensions, ventilation, water supply, drainage and the possibility of future service access.

Ice maker in the back room

Larger machines can be installed away from the bar area itself.

In this case, arrangements must be made for the regular transport of ice to the points where it is used.

Ice machine capacity

Daily capacity is one of the most important parameters of a professional ice machine.

It should be compared with actual ice consumption during peak periods.

Daily output versus bar demand

The information on daily production alone does not describe the entire operational process.

The time at which the ice is produced and the rate at which the bin is emptied during service are also important.

Ice maker hopper

The integrated hopper allows some of the ice produced to be stored before intensive operation begins.

Its capacity should not be equated with the machine’s daily output.

How to choose the right capacity for an ice maker?

It is best to analyse the actual number of drinks prepared during a typical day and at peak times.

Next, you should take into account the amount of ice consumed by different categories of drinks, as well as an additional operational margin.

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

The number of guests alone does not provide sufficient information.

A venue with high cocktail sales may use significantly more ice than a restaurant with a similar number of seats but a limited drinks menu.

The shape of ice cubes

Professional machines can produce various shapes of ice.

When purchasing, it is worth choosing a shape that suits the glassware, the type of drinks and the service standards in place at the venue.

Dice-shaped ice cubes

Regular ice cubes are a versatile solution for many bar and catering drinks.

In larger systems, they can be produced by modular ice makers working in conjunction with a suitable storage bin.

Nugget ice

Nugget has a different structure to a classic ice cube and can be used in drinks and specific bar applications.

Ice makers designed specifically for this type of ice are used in its production.

Bullet-style ice cubes

Bullet-style ice cubes are found in compact and bar-style ice makers.

The shape should be chosen carefully to suit the type of glass and the way the drink is served.

Ice for cocktails

Cocktails use ice for both cooling and controlled dilution.

The type of ice is therefore one of the elements of the recipe and should be taken into account when selecting a machine.

Ice for long drinks

Tall glasses often require a greater quantity of ice than short drinks.

Where there is high sales volume of highballs and long drinks, consumption can have a significant impact on the required capacity of the ice maker.

Ice for whisky

Certain ways of serving whisky require larger or more distinctive ice cubes.

Not every standard ice maker will produce a shape suitable for such a serving method.

Ice for non-alcoholic drinks

Soft drinks, lemonades, iced tea and mocktails can account for a large proportion of total ice consumption.

When calculating demand, these should be taken into account alongside alcohol sales.

Ice for iced coffee

Iced coffee, cold brew and other cold coffee drinks may require a significant amount of ice cubes, particularly during the summer season.

A café should therefore also analyse seasonal peaks in demand.

Ice for hotel breakfasts and buffets

Ice may be used in drinks and for selected display items, depending on the layout of the specific buffet.

A hotel’s demand should be calculated collectively for all outlets using a shared production source.

Ice cube maker versus ice crusher

An ice cube maker produces a specific form of ice, whilst an ice crusher is used to alter the structure of already prepared ice cubes.

If the menu frequently requires crushed ice, both machines can fulfil complementary functions.

Ice cube maker versus nugget ice maker

Instead of crushing standard ice cubes, a machine that produces a special type of ice directly can be used.

The choice depends on the scale of demand and the nature of the drinks served on the premises.

Filters for ice cube makers

An ice cube maker filter is a component of the water system selected to suit specific conditions and the machine.

It is worth taking this into account when designing the workstation, rather than treating it as a later addition.

Why does water quality matter?

Water is the primary raw material used in ice production.

The system’s specifications and water treatment requirements should be based on the recommendations for the specific ice maker and local conditions.

Filter cartridges for ice-making machines

The filtration system may require periodic replacement of the appropriate cartridge.

The correct model should be selected to match your existing filter head or filtration system.

Filters and filter heads for ice cube makers

A complete system may consist of a filter head and a replaceable cartridge.

Do not assume that different filter series are compatible without confirming the specifications.

Drain pumps for ice cube makers

A drain pump may be required where installation conditions do not allow for adequate gravity drainage.

The choice of pump should be based on the requirements of the specific appliance and the actual layout of the installation.

Drainage from an ice cube maker

A professional installation requires the drainage system to be planned in accordance with the requirements of the specific model.

It is advisable to plan for this before positioning the machine and fitting out the bar.

Adapters for ice makers

Modular systems may require components to connect the ice-making head to a specific storage bin.

The adapter should be selected according to the exact models of both units.

Compatibility between the ice maker and the storage bin

Similar widths of the units are not sufficient to confirm compatibility.

When assembling a modular system, the models, dimensions and required connecting components must be verified.

Barmatic ice makers

Barmatic offers machines designed for professional ice production in bars and other catering establishments.

Individual models differ in terms of output, storage bin capacity and the format of the ice produced.

Barmatic Coolice

The Coolice series comprises under-counter ice makers designed for regular use in professional establishments.

The choice of model should be based primarily on the required output and the space available at the workstation.

Barmatic Bullet

Bullet-style ice cube machines may be well suited to bars and venues requiring this type of ice.

Before purchasing, it is also worth checking the capacity of the integrated ice bin.

Barmatic Nugget

Nugget ice makers are designed to produce granules with a different structure to standard ice cubes.

This solution is worth choosing when this format is actually an essential part of the menu or serving method.

Icematic machines

In larger professional set-ups, modular Icematic machines can be used.

Such machines can be combined with matching storage bins to create a system capable of meeting higher demand.

Icematic Dice

Dice ice makers are designed for producing uniform ice cubes on a large scale.

When designing the system, the ice-making head, storage tank and necessary installation components must all be selected together.

HENDI and Arktic ice cube makers

The professional market also includes HENDI and Arktic ice cube makers in various sizes and capacities.

Examples of current models include both compact units without a permanent water connection and larger catering models.

Small or large ice maker?

A small unit is easier to set up, but may not be able to keep up with the demand of a busy cocktail bar.

Conversely, an ice maker that is too large may take up unnecessary space and exceed the actual needs of a small venue.

Ice cube maker or modular ice maker?

A compact ice cube maker with a storage bin is a simple solution for smaller and medium-sized applications.

A modular ice maker with a separate storage bin is better suited to high-volume production and situations where a substantial supply is required.

One ice cube maker or several units?

A large venue can produce all its ice centrally or distribute the units across different zones.

The choice depends on the distances involved, consumption levels, the building layout and how the ice is transported between locations.

Centralised ice production in a hotel

A single larger ice maker can serve several catering outlets, provided the logistics are properly planned.

In such cases, the storage and transport of ice to restaurants, bars and banquet halls are also important.

An ice cube maker directly next to the bar

On-site production reduces the distance required to restock the bar.

However, it requires space to be set aside and all the installations needed for the specific model to be provided.

How to plan space for an ice cube maker?

Before purchasing, check the unit’s dimensions, the required water connection, drain, power supply, ventilation method and the access needed for servicing and maintenance.

It is not advisable to choose an ice maker solely on the basis of the available width under the worktop.

Ice cube maker and ambient temperature

Ambient conditions can affect the machine’s operation, so the installation site should meet the manufacturer’s requirements.

Always check the specific ice cube maker’s documentation for the detailed permissible temperature range.

Ice cube maker and kitchen back-of-house

The machine can be installed in the bar or in the back-of-house area, depending on the layout of the premises.

The best location minimises additional logistical requirements whilst enabling correct installation and technical maintenance.

Cleaning the ice maker

Appliances that come into contact with water and products intended for beverages require regular maintenance in accordance with the manufacturer’s instructions.

The scope and frequency of maintenance tasks should be determined by the specific model and operating conditions.

Inspection of the ice storage bin

The internal storage compartment is a vital part of the entire machine.

It should be maintained in accordance with the manual and the procedures in place at the premises.

Maintenance of a professional ice cube maker

Regular inspection of the appliance helps to keep it in proper working order.

The scope of technical maintenance should comply with the manufacturer’s requirements and be carried out by suitably qualified personnel.

Ice cube makers and professional technical support

For a machine in daily use, access to spare parts, consumables and technical support is of operational importance.

It is worth taking this aspect into account when comparing machines intended for intensive catering use.

Ice cube makers during the summer season

Demand for cold drinks can rise sharply during the warmer months.

It is therefore advisable to base the choice of capacity not only on the annual average, but also on periods of peak consumption.

The ice maker as part of a cocktail station

If ice is produced directly at the bar, the machine becomes part of the entire cocktail preparation system.

It should be compatible with work containers, scoops, tongs and the rest of the station’s equipment.

Ice makers and ice containers

A portable container allows a small supply to be transferred from the ice maker to where it is currently needed.

It should not be confused with the large storage container used in a modular ice maker system.

Ice makers and ice trolleys

In large hotels, the ice produced can be moved between different areas of the premises.

Dedicated trolleys and transport containers are used for such logistics, rather than the tank built into the ice maker itself.

How to choose a professional ice maker?

When making your choice, you should analyse production capacity, storage capacity, ice cube size, cooling method, installation requirements, dimensions and the nature of the premises’ operations.

A well-chosen ice maker should be able to meet demand even during the busiest periods.

How to choose an ice maker for a hotel?

It is worth totalling the demand from restaurants, bars, banquets and other outlets sharing the same ice production.

You can then decide between several local ice makers and a larger centralised system.

How to choose an ice maker for a cocktail bar?

The most important factors are actual consumption during peak hours and the type of ice required by the menu.

It is also worth checking whether the storage bin can hold a sufficient supply before service begins.

How to choose an ice maker for a café?

In smaller premises, dimensions, ease of installation and moderate output are often key considerations.

If the machine is to be used seasonally for frozen drinks, it is worth taking the summer sales peak into account.

How to choose a storage container?

The capacity should be matched to the output of the ice maker and the nature of ice dispensing.

However, the most important thing is to confirm in advance that a specific bin is compatible with the ice maker.

Ice cube makers and ice machines, including those for demanding domestic use

Smaller machines may also appeal to private customers who regularly prepare large quantities of cold drinks.

Professional, permanently installed ice makers, however, are designed primarily with the needs of the catering industry and intensive production in mind.

Ice cube makers and ice makers – in-house production for professional service

From a small bar to a large hotel — having the right amount of ice available affects the efficiency of drinks service and the organisation of the entire station.

Choosing the right technology allows you to create a system that meets both current production needs and the required stock levels.

Discover ice cube makers and ice machines at Fine Dine

Choose professional ice cube makers and ice machines for your bar, restaurant, hotel, café, club or catering business.

Compare capacity, ice type, bin size and installation requirements, and select storage bins, filters, pumps and other components needed to create a complete ice-making system.