In the demanding world of catering, bars, e 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, e customer satisfaction.
But with a multitude of models – varying capacities, air or water cooling, different ice types – it’s easy to get lost. Questo 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 Ghiaccio for Which Use?
Questo is the primary selection criterion. La forma del cubetto ne determina l’uso.
1. Cubetti cavi (bullet): lo standard versatile
È il tipo di ghiaccio più comune in bar, ristoranti e hotel. Il suo hollow cylindrical shape offers maximum contact surface with the liquid.
- The +: It cools drinks extremely quickly.
- Uso: Sodas, Water glasses, Spirits, Ghiacciod coffees.
- Modular range according to your output (24kg, 45kg, … 100kg)
- Disponibile con raffreddamento ad aria o ad acqua
- Contenitore isolato integrato
2. Crushed Ghiaccio (Flake): The Cocktail & Freshness Expert
In the form of small fragments or granules, this ice is more malleable.
- Bar Uso: Essenziale for Mojitos, Caipirinhas, e Tiki Cocktails.
- Food Uso: Ideal for fish displays (it doesn’t burn the fish) e cold buffets.
- Prodottoion of structured flake ice
- Range from 30kg to 130kg / day
- Ideal for Cocktails & Fishmongers
II. What Prodottoion 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. Questo will save you during heatwaves or busy Saturday nights.
III. The Technical Choice: Raffreddamento ad aria o ad acqua?
Questo 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) |
| Obbligatorio Condition | Well-ventilated space essential | None (Works even if it’s hot) |
| Ideal for… | Bar aperto, cucina ventilata, ufficio | 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.
Conclusione: pronti ad attrezzarvi?
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 acciaio inox e use the ecological R290 refrigerant gas.
Need a small auxiliary machine?
For domestic use, a small office, or without water connection.