Ice cube maker KASTEL KP60/40-W/A

An ice maker that produces sixty kilograms of dense, slow-melting cubes every twenty-four hours, designed for bars, restaurants and hotels where presentation and drink quality depend on consistent ice. The machine draws water from the supply, circulates it over a refrigerated evaporator plate, and freezes it layer by layer into clear, solid cubes. A timed harvest cycle then warms the plate just enough to release the cubes without melting them, dropping them into the built-in storage container. This repeated freezing and harvesting continues automatically, filling the container to its forty-kilogram capacity while the machine remains plugged in and supplied with water. To operate the KP60/40, connect the water inlet and drain, plug the unit into a single-phase 230 V circuit, and switch on the electronic control panel. The panel starts the freeze cycle immediately; no further adjustment is needed for standard cube production. A full harvest takes roughly twenty minutes, after which the cubes accumulate in the insulated container until removed with the supplied scoop. The machine continues cycling until the container is full, at which point it pauses until some ice is used. The cabinet is constructed from stainless steel, chosen for resistance to corrosion and ease of cleaning in wet environments. The refrigeration circuit uses R290 refrigerant, a hydrocarbon that cools efficiently while having low environmental impact. The evaporator plate and condenser coil are both finned aluminium for maximum heat transfer. A water-cooled condenser option is available, reducing the heat expelled into the room and allowing the machine to run in confined or poorly ventilated spaces. The electronic control system consists of a single power switch and status indicators. The switch turns the machine on or off; the indicators show whether the unit is freezing, harvesting, or paused because the container is full. No temperature or timer settings are exposed, keeping operation simple for staff. A daily production rate of sixty kilograms means the machine can supply a busy bar or restaurant throughout service without running empty. The forty-kilogram storage container holds approximately two thousand two hundred cubes, allowing the kitchen to meet peak demand without frequent refills. The unit's footprint—seventy-four centimetres wide, sixty-two deep and eighty high—fits beneath most worktops or on a sturdy shelf, while its sixty-kilogram weight requires two people to move safely. Stainless-steel surfaces and rounded corners let you wipe away residue in seconds without trapping moisture that could later cloud the next batch of cubes. The stainless-steel exterior and interior surfaces are wiped down daily with a damp cloth and mild detergent. The water system is descaled monthly using a food-safe descaler to prevent mineral build-up on the evaporator plate. The air filter, where fitted, is removed and rinsed every two weeks to maintain airflow over the condenser. The removable water tray and lift-out ice grid slide out in one motion, leaving every critical surface exposed for scrubbing without tools. Two variants are offered: the standard air-cooled model and a water-cooled version that adds fifty euros to the base price. Both share the same production rate, storage capacity and dimensions. The KP60/40 is listed in the KASTEL professional refrigeration catalogue under ice makers for daily production.