Ice tables are specialised stainless steel bar station work surfaces with an integrated ice storage basin — combining a work surface and ice basin in a single component. This solution is ideal for bars with limited workspace, where every centimetre matters — one element replaces two separate ones. The bartender gains both a work surface and direct access to ice in one compact structural solution. The BHS range includes ice tables within the extensive bar station component range for HoReCa businesses across Europe.
BHS offers ice tables to HoReCa businesses across Europe. Various sizes are available to suit the bar workspace layout. Additionally, separate work surfaces and ice basins are available as individual components.
Ice tables combine two critical bar station functions in one element — a work surface and ice storage. In bars and restaurants where the bar workspace is limited, this modular solution allows optimising space without sacrificing functionality. The integrated ice basin provides quick access to ice exactly where it is needed — in the bartender’s work area.
Product range
Ice tables are available in various sizes and configurations to match the bar workspace width and ice consumption intensity.
Compact ice tables are suitable for small bar workspaces where minimal physical size is required but ice accessibility is essential. These models integrate easily into small café bars and restaurant bar corners.
Higher-capacity ice tables are designed for busier bars where hourly ice consumption is higher. A larger basin means less frequent replenishment from the main ice generator.
Combined models with an additional basin or drip tray provide an even more compact, fully functional bar workspace in a single element.
How to choose an ice table
The main criterion is the ice basin capacity relative to the bar’s hourly ice consumption. A busy cocktail bar with high evening traffic consumes significantly more ice than a café with occasional cocktail demand.
The second aspect is the work surface size — the table’s width and depth must provide sufficient workspace next to the integrated ice basin. Ice tables often have a standard 600mm or 650mm depth.
The third criterion is the drainage system for melting ice — effective drainage reduces the need for manual cleaning and maintains hygiene standards.
- Assess the hourly ice consumption during the bar’s peak load
- Check the work surface size in addition to the ice basin
- Choose a model with an effective drainage system
- Ensure compatibility with other bar station components
Ice basin capacity and replenishment frequency
The capacity of an ice table directly determines how often bartenders need to replenish the basin from the main ice generator or external ice supply. In a busy cocktail bar with high evening traffic, hourly ice consumption can reach several kilograms. When choosing an ice table, it is important to assess the maximum hourly ice consumption and select a basin that provides sufficient reserve for the duration of a shift without excessive replenishment. In bars and restaurants where ice consumption rises during the busy summer season, a sufficiently large basin is a key investment for efficient bar operations.
Integration with the bar station system
Ice tables are a modular bar station element that should be planned together with other components — work surfaces, frames, basins and drainage systems. The depth of the ice table must match the depth of the other bar station elements to create a uniform and ergonomic workspace. BHS offers consultation on bar station component compatibility and planning to ensure the ice table integrates optimally into the overall bar configuration and provides efficient bartender workflow.
Hygiene and ice storage standards
Ice storage containers are subject to strict hygiene standards — a stainless steel surface is a hygienically safe, easily disinfected material that meets HoReCa industry requirements. Regular basin cleaning is mandatory — the ice basin must be cleaned at least once a week with appropriate cleaning and disinfection agents. Sanitary regulations require regular maintenance and documentation. BHS helps provide maintenance instructions and consultation on meeting hygiene requirements.
Drainage system for meltwater
An effective drainage system is important for ice tables — ice melts continuously, and meltwater must be managed systematically. Insufficient drainage creates a risk of flooding in the bar area and increases the risk of slipping for staff. Ice tables with a built-in drainage system reduce manual work for meltwater removal.
Frequently asked questions
What size ice table is suitable for a busy cocktail bar?
A busy cocktail bar requires a basin with sufficient capacity for peak hourly ice consumption without frequent replenishment. BHS helps select the optimal size for a specific bar, taking into account the estimated hourly ice consumption and bar workspace configuration.
Can ice tables be ordered to custom sizes?
In some cases, custom configurations are possible to match the bar station dimensions. BHS provides consultation on available sizes and configurations to ensure the ice table optimally fits the specific bar workspace layout.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.