Ice makers
Commercial ice makers deliver consistent, on-demand ice production for bars, restaurants, hotels and cafés. Whether you're serving cold drinks, preserving stock or chilling ingredients, selecting the right capacity ensures your operation never runs short during service.
Our range spans 20–100kg daily output with integrated storage bunkers, air-cooled models suited to Irish kitchens, and simple installation. Choose based on daily volume, counter space and cooling requirements.
Countertop and undercounter ice cube makers producing 20–100 kg per 24 hours with integral storage bunkers. Suit bars, hotels, cafés and restaurants requiring consistent ice supply. Choose by daily volume needed and available space; models range from compact 4 kg storage to 25 kg bunker capacity.
Polypropylene cotton pre-filter cartridges designed for Unifrost ice machines. Pack of 5 replacement filters for commercial kitchen water purification systems.
Complete water purification system designed for ice machines. Essential for commercial kitchens requiring clean ice production.
Commercial flake ice machine head produces 250kg ice per 24 hours for seafood displays and food preservation applications.
Commercial ice cube machine producing 36kg daily with 15kg storage bin. Ideal for restaurants, bars and hotels.
Modular ice machine head producing 159kg daily for commercial kitchens. Requires separate storage bin.
High-capacity modular ice machine producing 227kg of cube ice daily with 175kg storage bin. Designed for busy commercial kitchens and bars.
Commercial ice machine producing 95kg of classic cube ice daily with 36kg storage bin. Ideal for restaurants, bars and hotels requiring consistent ice supply.
Commercial bullet ice machine producing 55kg daily with 30kg storage bin. Designed for busy restaurants and bars requiring consistent ice supply.
Commercial bullet ice machine producing 25kg of ice daily with 15kg storage bin. Designed for restaurants and bars requiring consistent ice supply.
Main filter cartridge for Unifrost ice machines, ensuring clean water supply and optimal ice quality for commercial kitchens.
Commercial ice storage bin designed for restaurants and bars requiring reliable ice preservation. Holds up to 275kg of ice with insulated construction.
Commercial ice cube maker producing 26kg of ice daily with 6kg storage capacity. Ideal for bars, restaurants and catering operations.
Professional ice dispenser delivering 5kg of ice per minute with 60kg storage capacity. Designed for high-volume restaurants, bars and hotels.
High-capacity ice cube maker producing 225kg of ice per 24 hours with 170kg storage bin for restaurants, hotels and bars requiring continuous ice supply.
Professional ice cube maker producing 95kg of ice daily with 36kg storage bunker. Designed for restaurants, hotels and bars requiring consistent ice supply.
Air-cooled ice cube maker producing 55kg of 22mm cubes per day with 18kg storage bunker. Built for restaurants, bars and hotels requiring consistent ice supply.
Professional ice cube machine producing 36kg of ice per 24 hours with 15kg bunker capacity. Designed for restaurants, bars and hotels requiring consistent ice supply.
Professional ice machine cleaner in convenient single-dose bags for commercial kitchen maintenance. Box of 24 individual portions.
Commercial ice cube maker producing up to 100kg of ice daily with 60kg storage bunker. Designed for restaurants, bars and hotels.
High-capacity ice cube maker producing 53kg of ice per 24 hours. Designed for busy commercial kitchens and hospitality venues.
Commercial ice cube maker producing up to 20kg of ice per day with 4kg storage bunker. Ideal for restaurants, bars and small catering operations.
When selecting an ice maker, match the daily production (kg/24h) to your peak service demand. A busy cocktail bar or hotel may require 50–100kg daily; smaller cafés typically need 20–35kg. Storage capacity determines how long ice lasts between cycles—larger bunkers reduce cycling and noise.
Air-cooled units are standard for commercial kitchens and easier to site than water-cooled alternatives. Check water supply and drainage access, as well as the machine's footprint against your counter layout. Most models produce clear or crescent-shaped ice suited to beverage service.
- Daily production capacity (kg/24h) matched to peak service
- Storage bunker size and ice shape suitability
- Air-cooled vs. water-cooled cooling method
- Counter or under-counter installation space
- Water connection and drainage requirements