Ice cube generator KASTEL SP160-W/A

An ice maker that produces dense, slow-melting cubes continuously for bars, restaurants and events. The KASTEL SP160 generates 160 kg of ice every 24 hours, with each cycle forming sixty well-shaped cubes that hold their clarity and firmness in drinks and displays.

The machine works on a vapour-compression cycle: a compressor circulates refrigerant R290 through a closed system. The refrigerant absorbs heat from water inside the evaporator, freezing it into cubes. A water-cooling system removes the heat the refrigerant releases, keeping the cycle efficient and stable even in warm kitchens or busy service periods.

To start production, the operator fills the separate water container, connects the power and selects the desired programme on the electronic control panel. The machine then runs automatically, filling the moulds, freezing the cubes, releasing them into the storage bin and repeating the cycle until the bin is full or the set quantity is reached. The separate container allows the operator to top up water without interrupting production.

The cabinet is built from stainless steel for durability and hygiene. The exterior dimensions of 865 mm wide, 530 mm deep and 785 mm high fit under most worktops or on a sturdy shelf. The 84 kg weight requires two people to move the unit safely, and the four adjustable feet level it on uneven floors.

Controls consist of an electronic panel that sets the quantity of ice per cycle, the defrost interval and the water-cooling mode. A digital display shows the current status and any alerts, while indicator lights confirm power, production and bin-full conditions.

The 230 V, 50 Hz supply matches the standard single-phase circuit found in British commercial kitchens. The 1.4 kW power rating indicates a moderate load that can share a circuit with other light-duty catering equipment. Refrigerant R290 is a hydrocarbon with low global-warming potential, complying with current environmental regulations.

Cleaning involves emptying the storage bin daily, wiping the interior surfaces with a mild sanitiser and descaling the water system monthly. The separate water container can be removed and rinsed under a tap, and the evaporator coils should be brushed free of dust every three months to maintain cooling efficiency.

A water-cooled variant is available for environments where ambient temperatures or high usage could reduce air-cooled performance.

The SP160 is catalogued under professional ice machines for continuous daily use in beverage service, food presentation and event catering.