Ice cube maker KASTEL KP100/60-W/A

Each cycle forms well-shaped ice that maintains its structure in drinks and displays, supporting consistent presentation and quality throughout service.

The unit uses refrigerant R290 in a closed loop. A condenser removes heat, cooling the refrigerant so it can absorb heat from the water in the evaporator. Water flowing over the cold evaporator surface freezes into cubes. The process repeats automatically until the storage container reaches capacity or demand ceases.

To start, connect the water supply and plug the unit into a 230 V outlet. The electronic control system activates the compressor and water pump. Ice forms in the evaporator tray, then drops into the storage container below. When the container is full, the machine pauses production until ice is removed. A sensor monitors the level and restarts the cycle as needed.

The stainless-steel body resists corrosion in humid conditions. The dimensions—736 mm wide, 620 mm deep, and 985 mm high—allow placement under a worktop or against a wall in compact spaces. The 81 kg weight requires two people for safe movement, and the unit should stand on a level, stable surface to avoid vibration.

Controls include an on/off switch and an electronic panel that regulates the freezing cycle, water flow, and storage level. The panel also shows status indicators, letting staff check production without opening the machine.

A daily output of 100 kg suits busy bars and restaurants where ice is used continuously. The 60 kg storage container reduces the need for frequent refills during peak hours. The 1.08 kW power rating suits a dedicated circuit in a professional kitchen.

Refrigerant R290 is a low-impact hydrocarbon, meeting modern refrigeration standards. The water-cooled option improves efficiency in high-temperature environments like kitchens or outdoor bars by removing heat more effectively than air-cooled systems.

Cleaning involves emptying the storage container and wiping interior surfaces with a mild detergent. The evaporator and water system should be descaled regularly to prevent mineral build-up, which can affect efficiency and cube quality. The exterior can be cleaned with a damp cloth and non-abrasive cleaner.

Two versions are available: the standard air-cooled model and a water-cooled variant for environments with higher ambient temperatures or restricted airflow.

The KP 100/60 is designed for continuous daily use in bars, restaurants, hotels, and event services where ice quality and presentation matter.