Polar U-Series Spray Ice Maker 47kg Daily Output
Product Description
The Polar U-Series is a self-contained spray ice maker producing bullet-style ice at up to 47kg per day. It uses a spray system to build ice around a chilled former,...
Specifications
- Colour
- Silver
- Cube shape
- Gourmet
- Dimensions
- 800(H) x 500(W) x 580(D)mm
- Material
- Stainless Steel
Downloads
Product Description
The Polar U-Series is a self-contained spray ice maker producing bullet-style ice at up to 47kg per day. It uses a spray system to build ice around a chilled former, resulting in a dense, clear ice piece that melts more slowly than ice produced by conventional methods — a meaningful difference for operators who want to protect drink quality and reduce how quickly ice dilutes a pour.
In a busy bar or hotel service environment, the difference between hollow-core and spray ice is noticeable. The denser bullet holds up well in spirit serves, cocktails and soft drinks, and because the ice lasts longer in the glass, staff spend less time topping up. The 28kg storage bin means a reasonable reserve builds up ahead of service, which takes pressure off the machine during peak periods — though for high-throughput venues running extended service shifts, ice demand should be calculated carefully against daily output.
From an operational standpoint, the unit is straightforward to run day to day:
- Auto-fill water connection removes manual topping-up
- Front-mounted controls keep operation simple for bar staff
- Automatic cleaning cycle supports hygiene with minimal effort
- Stainless steel construction withstands a demanding environment
- Self-contained design requires no remote condenser unit
Installation requires a mains cold water supply, a drainage point, and a standard electrical connection. The unit uses R290 refrigerant, which carries specific handling requirements if servicing is ever needed — worth confirming with your engineer. At 45kg, it will need two people to position safely, and ventilation clearance around the unit should be confirmed before installation to avoid heat build-up affecting output.
This machine is well suited to bars, hotel beverage stations, small restaurants and hospitality venues with consistent but moderate ice demand. For larger sites running high-volume continuous service, a machine with a greater daily output and larger bin capacity may be a better fit. Equally, for lower-demand operations, a smaller unit may be more cost-effective to run.
If you're unsure whether the daily output and bin size match your service pattern, we're happy to talk it through before you order.
Key Features
- Spray system produces dense, clear bullet ice up to 47kg daily
- 28kg storage bin holds ice reserve ahead of service periods
- Automatic cleaning cycle maintains hygiene with minimal input
- Auto-fill water connection eliminates manual refilling during service
- Self-contained unit with no requirement for a remote condenser
Operational Benefits
- Denser bullet ice melts slowly, reducing drink dilution during service
- Built-in ice reserve reduces pressure on the machine at peak times
- Simple front controls allow bar staff to operate without specialist training
- Automatic cleaning reduces daily maintenance burden on kitchen teams
- Self-contained installation simplifies placement without additional refrigeration plant
Specifications
- Colour
- Silver
- Cube shape
- Gourmet
- Dimensions
- 800(H) x 500(W) x 580(D)mm
- Material
- Stainless Steel
- Refrigerant
- R290
- Warranty
- 1 Year
- Weight
- 45kg
Downloads
Frequently Asked Questions
- It depends on your covers, service hours and drink style. A useful rule of thumb is around 100–150g of ice per spirit or soft drink serve, though cocktail-heavy operations can use significantly more. We'd recommend mapping your peak hourly demand against available storage before committing to this output level — for high-volume venues running back-to-back services, a higher-capacity machine may be a safer choice.
- The unit needs a mains cold water supply, a drainage connection, and a standard electrical supply. It should be sited with adequate ventilation clearance around the casing to prevent heat build-up, which can reduce ice output — this is particularly important in warm or enclosed areas. The machine uses R290 refrigerant, so any future servicing or gas work must be carried out by a suitably qualified engineer.
- Spray ice makers build ice by spraying water over a chilled former in layers, which produces a denser, harder bullet with less air trapped inside. This means the ice melts more slowly in the glass compared to hollow-core ice from a traditional cube maker, helping to maintain drink temperature and flavour for longer without rapid dilution — a practical advantage in spirit and cocktail service.