Ice cube generator KASTEL SP25/6-W/A

An ice maker that produces dense, slow-melting cubes continuously for bars, restaurants and event services. Each cycle forms eighteen uniform cubes that hold their shape in drinks and displays, keeping presentation crisp throughout service.

The machine draws water into a freezing chamber where a refrigeration circuit cools it below zero. A refrigerant gas absorbs heat from the water, turning it into solid ice. The cycle then switches to harvest mode: a brief warming phase loosens the cubes from the evaporator, and they drop into the built-in storage container.

To operate, connect the water supply and plug the unit into a 230 V socket. The electronic control system starts the cycle automatically once the container is empty, so the operator only needs to top up the water and empty the container when full. A transparent window on the front lets staff check ice levels without opening the door, reducing warm-air entry and energy waste.

The cabinet is built from corrosion-resistant materials that withstand constant moisture and kitchen humidity. The exterior remains cool to the touch, protecting work surfaces and staff. A water-cooling system is available as an option, which removes heat more efficiently in hot environments or where ambient temperatures fluctuate.

Controls consist of an on-off switch and an electronic panel that displays the current cycle stage. The panel also signals when the container is full, preventing overfilling and spillage.

A production rate of 25 kg per 24 hours means the machine can supply a steady stream of cubes for a medium-sized bar or restaurant. The 6 kg storage container holds approximately 167 cubes, giving a buffer during peak demand. A 0.33 kW power rating keeps the electrical load low, suitable for standard kitchen circuits. The refrigerant R290 is environmentally friendly and complies with current regulations.

The unit measures 365 mm wide, 520 mm deep and 600 mm high, fitting under most worktops or on a sturdy shelf. At 30 kg, it can be moved by two people or on a trolley, allowing flexible placement in kitchens, bars or event setups.

Cleaning involves emptying the container, wiping the interior with a damp cloth and sanitising the water reservoir monthly to prevent scale and bacteria. The exterior can be cleaned with a mild detergent, avoiding abrasive pads that could scratch the finish.

A water-cooled variant is available for environments where ambient temperatures exceed typical kitchen levels.

The catalogue places this model in the professional ice-making section, alongside units designed for continuous daily use in hospitality and event catering.