In the demanding world of restaurants, bars and hospitality, running out of ice is the nightmare to avoid at all costs. More than just a way to chill drinks, ice is central to the success of your cocktails, the presentation of your displays and customer satisfaction.
But with so many models available – variable capacities, air or water cooling, ice types – it is easy to get lost. This unique guide, updated by the experts at ChillerHub, gives you the key points for choosing THE machine suited to your throughput.
I. Which Type of Ice for Which Use?
This is the first selection criterion. The shape of the ice determines how it is used.
1. Hollow Ice (Bullet): The Versatile Standard
This is the most common ice cube in bars, restaurants and hotels. Its hollow cylindrical shape offers maximum contact surface with the liquid.
- The advantage: It chills drinks extremely quickly.
- Use: Sodas, glasses of water, spirits, iced coffees.
- Scalable range according to your throughput (24kg, 45kg, … 100kg)
- Available with AIR or WATER cooling
- Integrated insulated storage
2. Crushed Ice (Flake): The Cocktail & Fresh Display 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 counters (it does not burn the fish) and cold buffets.
- Structured flake ice production
- 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 bar / 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 at least 80 kg to 100 kg / day.
Always plan a +20% safety margin compared with your average estimate. It 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 your appliance’s service life.
| Criterion | AIR cooling (Standard) 💨 | WATER cooling (Built-in) 💧 |
|---|---|---|
| Installation | Simple (socket + water inlet + drain) | More complex (double water circuit) |
| Running cost | Economical (uses little water) | Higher (uses water to cool the motor) |
| Required condition | A well-ventilated space is essential | None (works even when it is hot) |
| Ideal for… | Open bar, ventilated kitchen, office | Machine built into furniture, hot back bar (>30°C) |
Verdict: If you build the machine into a closed bar, you must choose WATER. If the machine can breathe, choose AIR to reduce your water bill.
Conclusion: Ready to Equip Your Business?
At ChillerHub, we have simplified the choice by grouping our machines into scalable ranges. All our machines are made from robust 18/8 stainless steel and use eco-friendly R290 refrigerant gas.
Need a small backup machine?
For domestic use, a small office or use without a water connection.