Industries
Bars
Ice that looks right and doesn't water the drink down
Ice isn’t a garnish in a bar, it’s an ingredient. It sets how a drink looks, how cold it gets and how fast it dilutes. Volume also arrives all at once — a Friday night can take a full day’s ice in a few hours, so how quickly a machine recovers matters as much as what it makes in a day.
What suits a bar
- Gourmet or specialty clear ice – for spirits on the rocks and signature cocktails. Large, slow-melting pieces with minimal dilution.
- Half cube – for high-volume mixed drinks and fountain service. Packs tightly, chills fast, displaces more liquid in the glass.
- Allow around 1.4 kg per seat on a busy night – and size the bin for the rush, not the day.
A quick test on a machine you already have: if the bin empties faster than the machine can refill it in three to four hours, it’s undersized for the venue — whatever the spec sheet says.