In the demanding world of catering, bars, and hotels, an ice shortage is the absolute nightmare to avoid. More than just a way to cool drinks, ice is at the heart of successful cocktails, attractive displays, and customer satisfaction.
But with a multitude of models – varying capacities, air or water cooling, different ice types – it’s easy to get lost. This unique guide, updated by the experts at Comptoir du Froid, gives you the keys to choosing THE machine best suited to your output.
I. Which Type of Ice for Which Use?
This is the primary selection criterion. The shape of the ice cube determines its use.
1. Hollow Ice (Bullet): The Versatile Standard
This is the most common type of ice found in bars, restaurants, and hotels. Its hollow cylindrical shape offers maximum contact surface with the liquid.
- The +: It cools drinks extremely quickly.
- Use: Sodas, Water glasses, Spirits, Iced coffees.
- Modular range according to your output (24kg, 45kg, … 100kg)
- Available with AIR or WATER cooling
- Integrated insulated storage
2. Crushed Ice (Flake): The Cocktail & Freshness Expert
In the form of small fragments or granules, this ice is more malleable.
- Bar Use: Essential for Mojitos, Caipirinhas, and Tiki Cocktails.
- Food Use: Ideal for fish displays (it doesn’t burn the fish) and cold buffets.
- Production of structured flake ice
- Range from 30kg to 130kg / day
- Ideal for Cocktails & Fishmongers
II. What Production Capacity (kg/24h)?
Never underestimate your needs. A machine running at 100% will wear out prematurely. Here are our benchmarks:
- Small Bar / Snack / Office (30 covers): Aim for 24 to 30 kg / day.
- Medium Restaurant / Brasserie (40-80 covers): Aim for 45 to 60 kg / day.
- Nightclub / Campsite / Large Hotel: Aim for a minimum of 80 kg to 100 kg / day.
Always plan for a +20% safety margin compared to your average estimate. This will save you during heatwaves or busy Saturday nights.
III. The Technical Choice: Air or Water Cooling?
This is the most important technical question for the lifespan of your appliance.
| Criterion | AIR Cooling (Standard) 💨 | WATER Cooling (Built-in) 💧 |
|---|---|---|
| Installation | Simple (Socket + Water inlet + Drain) | More complex (Double water circuit) |
| Operating Cost | Economical (Consumes little water) | Higher (Consumes water to cool the motor) |
| Required Condition | Well-ventilated space essential | None (Works even if it’s hot) |
| Ideal for… | Open bar, Airy kitchen, Office | Machine built into furniture, Hot back-bar (>30°C) |
Verdict: If you build the machine into a closed bar, absolutely choose WATER. If the machine has ventilation, choose AIR to reduce your water bill.
Conclusion: Ready to Equip Yourself?
At Comptoir du Froid, we have simplified the choice by grouping our machines into scalable ranges. All our machines are made of robust 18/8 Stainless Steel and use the ecological R290 refrigerant gas.
Need a small auxiliary machine?
For domestic use, a small office, or without water connection.