Professional Ice Machines
For a cocktail bar, restaurant, hotel, or fishmonger, a constant supply of quality ice is not a luxury, it's a necessity. A professional ice machine is the heart of your beverage service and fresh product presentation.
At Chiller Hub, we have selected a comprehensive range in stainless steel for the hospitality sector. Our catalog covers all needs: from classic ice cubes for quick beverage cooling to crushed ice essential for display stalls.
Buying Guide: How to choose your machine?
This page brings together all our offerings. As experts, we advise you to structure your choice according to the following criteria:
1. Type of Ice
This is your first choice. To simplify your search, here are our essential models by ice type:
- Hollow Ice Machines: The versatile shape. They cool drinks very quickly (sodas, juices, spirits). This is the standard for bars and restaurants.
- Solid Ice Cube Machines: The undeniable classic. Solid, they melt very slowly, which is perfect for neat spirits and high-end cocktails without diluting the drink.
- Crushed Ice Machines: Essential for specific cocktails (Mojitos, Caipirinhas) and for presentation on stalls (fishmongers, cold buffets).
2. Evaluate the "Production & Storage" duo
Once you have chosen the type, evaluate your daily needs. Production is useless if you cannot store the ice to manage peak hours.
| Establishment Profile | Daily Production | Storage (Integrated Bin) |
|---|---|---|
| Low need (Small bar, café, office) | 15 to 30 kg / 24h | 4 to 10 kg |
| Medium need (Restaurant, brasserie) | 45 to 80 kg / 24h | 15 to 25 kg |
| High need (Hotel, fishmonger, nightclub) | 85 to 130 kg / 24h | 30 to 60 kg |
Air or Water Cooling?
This is a crucial technical choice. Air Cooling (AC) is simpler and cheaper, but requires space to "breathe". Water Cooling (WC) is essential if the machine is built-in or in an overheated kitchen, as it guarantees stable performance. For the same model, you can directly choose the Air or Water variant on our product sheets depending on the constraints of your premises.