Ice generator KASTEL KV90/40-W/A

An ice maker that produces ninety kilograms of dense, slow-melting cubes every twenty-four hours, designed for bars, restaurants and hotels where presentation and drink quality depend on clear, firm ice.

The machine draws water from the supply, circulates it over a refrigerated evaporator plate shaped like fingers, and freezes it layer by layer into solid cubes. The refrigerant R290 absorbs heat from the water, turning it to ice without leaving hollow centres or weak spots. Once the cubes reach the set thickness, the evaporator briefly warms, loosens the ice, and the batch drops into the storage container below. This method gives cubes that stay clear and hold their shape longer in drinks, even in hard water with high limestone content.

To start, connect the water inlet and plug the unit into a single-phase 230 V circuit. The electronic control panel lets the operator choose the ice thickness and monitor the production cycle. Each cycle yields sixty cubes; the machine repeats the cycle until the forty-kilogram storage container is full or the demand is met. When the container is full, the machine pauses production to prevent overflow, then resumes automatically when ice is removed.

The cabinet is stainless steel, chosen for durability and ease of cleaning in a busy kitchen. The evaporator plate is made of food-safe aluminium, resistant to scaling from hard water. The refrigerant circuit is sealed, so no manual charging is needed. The water cooling system option removes heat from the condenser, allowing the machine to run steadily in warm or poorly ventilated spaces.

A power rating of 0.6 kW means the unit draws less current than a typical commercial oven, so it can share a circuit with other small appliances without tripping breakers. The 230 V, 50 Hz requirement matches the standard single-phase supply found in British commercial kitchens. The sixty-six-kilogram weight allows two people to move the unit with a sack trolley, while the 800 mm width fits through standard doorways and under most worktops.

Cleaning involves emptying the container, wiping the interior with a mild sanitiser, and descaling the evaporator plate every two to four weeks, depending on water hardness. The electronic controls include a cleaning mode that flushes the water circuit and evaporator to remove mineral build-up. The storage container lifts out for thorough washing, and the exterior panels are smooth for quick wipe-downs between shifts.

Two versions are available: the standard air-cooled model and a water-cooled variant that adds a condenser cooling loop for environments where ambient temperatures or restricted airflow could reduce efficiency.

The KV 90/40 is listed in the catalogue under Professional Ice Machines, alongside units sized for smaller bars and larger banquet halls.