Ice generator KASTEL KV60/28-W/A

An ice maker built for continuous service in bars, restaurants and hotels, the KASTEL KV 60/28 produces sixty kilograms of dense, well-formed cubes every twenty-four hours. Each cycle yields thirty-five cubes that hold their shape and melt slowly, keeping drinks clear and presentation crisp.

The machine freezes water in a finger evaporator, a series of vertical metal fingers that draw heat from the water. As the refrigerant circulates inside the fingers, it absorbs the heat and turns to vapour, leaving a layer of ice on the outside. When the layer reaches the set thickness, a brief defrost cycle loosens the cubes, which drop into the storage container below. This method works reliably even with hard water, resisting scale build-up that can slow other evaporators.

To operate the unit, connect the water supply and plug the machine into a standard 230 V outlet. The electronic control system starts automatically once water is detected. A single button initiates the freeze cycle; a second button activates the harvest cycle when the cubes are ready. The control panel also displays the current mode and any alerts, such as a full container or low water pressure.

The KV 60/28 is constructed from stainless steel panels over a galvanised frame, giving it strength without excess weight. The 28 kg storage container holds roughly thirteen hundred cubes, allowing the machine to keep pace with peak demand without constant emptying. A water-cooling system is available as an option for environments where ambient temperatures or water hardness might otherwise reduce efficiency.

The power rating of 0.46 kW indicates a modest load on the electrical circuit, suitable for most commercial kitchens without requiring a dedicated line. The refrigerant R290 is a hydrocarbon with low global-warming potential, chosen for its efficiency and environmental profile. The overall dimensions—600 mm wide, 585 mm deep and 880 mm high—fit neatly under most worktops or on a sturdy shelf, while the 52 kg weight allows two people to move it safely with a trolley.

Cleaning follows from the parts named: the water inlet filter should be rinsed weekly to prevent sediment from reaching the evaporator, and the evaporator fingers themselves should be descaled monthly with a food-safe descaler. The storage container can be removed and washed in warm soapy water to keep the cubes free of odours. The stainless-steel exterior wipes clean with a damp cloth.

A water-cooled variant is offered for sites where ambient conditions or water quality might otherwise limit performance.

The KV 60/28 is filed under professional ice machines in the catering-equipment catalogue.