Halcyon Ice Machines

The Halcyon ICE 25 is a self-contained cube ice maker designed for commercial foodservice settings where a reliable, modest daily output is required without the cost or footprint of a larger machine. The ice maker and storage bin are housed in a single unit, removing the need for a remote condenser or a separately sourced bin. It produces clear cube ice via a spray-fed system, where water is directed over a freezing plate to form dense, slow-melting cubes — the format most commonly used in cold drinks service across hospitality and catering.

At 25kg output per 24 hours, the ICE 25 is sized for lower-volume operations where demand is steady rather than intense. A small café bar, a hotel breakfast station, a staff dining facility, or a pub snack bar will generally find this output sufficient, provided the machine runs continuously through the day. It is not the right choice for a busy cocktail bar, a high-throughput restaurant bar, or any venue with sustained peak demand across multiple service periods — in those environments the bin will deplete faster than the machine can replenish, and a higher-output machine is the more practical route.

From a day-to-day operational standpoint, the ICE 25 offers several practical advantages for smaller sites:

• Spray system produces clear, dense cubes that melt slowly and present well in drinks
• Removable stainless steel spray bar and flexible jets simplify routine cleaning
• Double-skin insulated assembly helps maintain bin temperature and reduces condensation
• R290 refrigerant is an environmentally lower-impact option now standard across commercial refrigeration
• Straightforward controls keep day-to-day operation simple with minimal staff training required

Installation requires a mains cold water supply and a drain connection. As with any air-cooled ice machine, adequate clearance around the unit is important for condenser performance — this matters more in warm or enclosed environments where ambient temperatures rise during service. Water quality has a direct bearing on ice clarity and machine longevity; fitting an inline water filter is advisable in most UK installations given the hardness levels common across much of the country.

This machine is well suited to small cafés, hotel room service set-ups, pub snack bars, and similar low-to-moderate volume settings where consistent, unattended ice production is needed throughout the day. For sites with higher throughput, longer service windows, or multiple points of service, it is worth considering a higher-capacity option before committing to this output level.

If you would like to talk through your expected daily ice volumes before deciding, the team is happy to help you size the right machine for your operation.

The Halcyon ICE 35 is a self-contained cube ice maker designed for sites with light to moderate ice requirements. It produces clear, cylindrical ice cubes and includes its own insulated storage bin, so the unit operates as a complete standalone installation — no separate bin or ancillary storage equipment is needed alongside it. That makes it a straightforward choice where counter space is limited and ice demand sits at the lower end of the scale.

In a working service environment, the cylindrical cube format performs reliably in drinks service. Cubes of this type melt more slowly than crushed or flaked ice, which helps extend drink temperature over a sitting and tends to reduce the overall volume of ice consumed per cover. The insulated bin helps preserve stored ice between service periods, so the machine is not working harder than necessary to compensate for melt loss.

A few design points support day-to-day operation:

• Removable spray curtain, water jets, and cup holders allow thorough cleaning without specialist tools
• Stainless steel construction throughout supports durability and hygiene compliance
• Extra bin insulation helps maintain ice stock quality between production cycles
• Refrigerant specification meets current environmental legislation
• Self-contained footprint keeps the installation compact and uncomplicated

Installation requires a mains cold water connection, a suitable drain, and an appropriate electrical supply. In hard water areas, fitting a compatible inline water filter before installation is strongly advisable. Scale accumulation is among the most common causes of ice machine faults, and in some cases the absence of filtration in hard water areas can affect warranty cover. If you are unsure about local water hardness, it is worth establishing this before the machine is commissioned.

The ICE 35 is well suited to smaller operations: a compact café, a quieter bar, a small hotel breakfast service, or a catering setup requiring a dependable supplementary ice supply. Sites running high-volume bar service, multi-sitting covers, or needing ice across both front-of-house and back-of-house simultaneously are likely to need a higher-output machine. Equally, if ice is only needed occasionally, a smaller unit may offer better value for the application.

If you would like to talk through whether the ICE 35 fits your operation — or have questions about water filtration, installation requirements, or output sizing — we are happy to help before you commit.

The Halcyon ICE 45 is a self-contained cube ice maker that produces clear, cylindrical ice cubes and stores them in an insulated internal bin — all within a single compact unit. Because the storage bin is built in, there is no need for a separate ice chest or remote condenser, which keeps installation straightforward and the footprint manageable.

At up to 45kg of ice per 24 hours, this machine is well matched to lower-to-moderate demand environments. During a busy lunch service or an evening shift it continues producing and replenishing the bin steadily, provided demand does not consistently push against the daily output ceiling. The cylindrical cube format melts slowly relative to crushed or flaked ice, which helps maintain drink quality without excessive dilution — a practical consideration for any operation serving chilled drinks to order.

For operators weighing up this unit, a few practical advantages stand out:

• Slow-melting cylindrical cubes help control dilution during drinks service
• Stainless steel construction supports durability and hygiene in daily commercial use
• Removable spray curtain, water jets and cup holders simplify routine cleaning
• Insulated internal bin preserves ice quality during quieter periods between service
• Self-contained design keeps installation simple with no separate storage required

Installation requires a mains cold water connection, a suitable drain, and a standard electrical supply. In hard water areas — which covers much of the UK — a water filter is strongly recommended and may be a warranty condition. This is worth costing into the installation before purchase rather than after.

The ICE 45 is best suited to smaller cafés, hotel lounges, modest restaurant bars, and staff catering facilities where ice demand is consistent but not high-volume. Operations running a busy cocktail programme, high-throughput bar service, or large banqueting covers are likely to find the daily output limiting and would be better served by a higher-capacity model. For sites with very light requirements, lower-output options are available within the range.

If you are unsure whether this output level is the right match for your operation, or want to talk through water supply and filtration at your site, the team is happy to work through it with you.

The Halcyon ICE 60 is a self-contained cube ice maker designed for commercial use. It produces clear cylindrical ice cubes and houses an integrated storage bin within a single unit — no separate bin or remote condenser is required. Everything needed to produce, store and dispense ice sits within one footprint, which makes it a practical choice for sites where space is limited or a dedicated ice station is not feasible.

In a working bar, café or mid-sized catering environment, the machine handles steady demand reliably across a full service period. The cylindrical cube format melts more slowly than crushed or flake alternatives, which reduces drink dilution and means staff are replenishing less frequently during busy periods. The insulated storage bin retains ice temperature between services, helping to preserve your stock overnight or during quieter trading hours rather than letting it degrade into unusable clumps.

Several practical features are worth noting for day-to-day operation:

• Tool-free "Squeeze and Go" component removal makes routine cleaning and sanitising straightforward
• Stainless steel construction holds up well in humid, high-use environments
• Insulated bin limits ice loss and waste between service periods
• Current-generation refrigerant meets UK and EU legislative requirements

Installation requires a mains cold water connection and a suitable drainage point nearby. In hard water areas, fitting a water filter is strongly advisable — scale build-up is one of the most common causes of ice machine underperformance, and the manufacturer's warranty conditions may be affected if filtration is not in place where water hardness warrants it. The machine also needs adequate ventilation around the unit; positioning it in a confined, poorly ventilated space will reduce output and put strain on the condenser over time.

The ICE 60 is well suited to smaller restaurants, café bars, hotel bars and sandwich operations where a consistent daily ice supply is needed without the outlay or footprint of a larger modular system. It is a reasonable fit for a single busy service point. If your operation runs at higher volumes, supplies ice across multiple service areas simultaneously, or experiences particularly heavy peak demand, a higher-capacity machine would be worth considering before committing.

If you would like to talk through whether the ICE 60 suits your setup — covering water supply, drainage, daily usage and positioning — the team is happy to work through the practicalities with you.

The Halcyon ICE 80 is a self-contained commercial ice maker that produces clear, cylindrical cubed ice at up to 80kg per 24 hours. The ice-making mechanism and insulated storage bin are housed within a single cabinet, which keeps installation straightforward and makes it a practical choice where space or budget rules out a separate modular head and remote bin arrangement.

An 80kg daily output is a dependable working figure for a busy pub, mid-sized restaurant, or hotel bar running consistent drinks and food service. The cylindrical cube format melts more slowly than hollow or flaked ice, which has a real operational benefit — drinks stay colder for longer, and chilled food displays hold their temperature more reliably between replenishments. The insulated bin helps preserve ice quality during quieter trading periods, reducing unnecessary loss before the next service push.

Routine maintenance has been considered in the design. Key internal components, including the spray curtain and water jets, are removable without tools, which makes it more realistic for kitchen teams to stick to the regular cleaning and sanitisation schedule that any commercial ice machine requires.

• Slow-melting cylindrical cubes suited to drinks service and chilled food display
• Removable internal components simplify routine cleaning and sanitisation
• Insulated storage bin reduces ice melt loss between service periods
• Stainless steel construction supports durability in demanding environments
• Self-contained cabinet keeps installation practical in tighter back-bar spaces

One consideration worth addressing before installation: in hard water areas, a suitable inline water filter is strongly recommended. Scale accumulation affects both ice clarity and machine longevity, and operating without appropriate filtration may have implications for warranty cover. Checking local water hardness before commissioning is advisable.

The ICE 80 is well suited to single-site operators running a steady drinks or food service — a busy pub, café bar, or mid-sized restaurant with consistent demand. For higher-volume operations such as large hotel bars, banqueting, or event catering, a greater-capacity machine is worth considering. For lighter use or smaller premises, a lower-output unit may represent better value and a more appropriate footprint.

If you would like to talk through whether this machine suits your service volume, or want practical guidance on water quality and installation, the team is happy to work through the detail with you.

The Halcyon ICE 130 is a self-contained cube ice maker designed for commercial operations where ice production is a daily, non-negotiable requirement. It produces clear cylindrical ice cubes that are slow to melt, making them practical across a wide range of bar, hospitality, and food service applications. The integrated storage bin keeps the overall footprint compact relative to the machine's output — a useful consideration where space behind the counter or in a back bar area is limited.

At 130kg of ice per 24 hours, this is a high-output machine built to sustain continuous production through heavy daily demand. The slow-melting cube format performs well in high-turnover drink service where ice dilution is a concern, and the well-insulated storage bin helps preserve ice quality between service periods, reducing melt and maintaining usable stock through quieter patches without premature breakdown.

The machine has been designed with practical servicing in mind. Key internal components — including the spray curtain, water jets, and cup holders — are removable without tools via a squeeze-and-release mechanism, making routine cleaning and sanitising straightforward for teams working to environmental health standards. Practical operational advantages include:

• Tool-free removable components simplify routine cleaning and sanitising cycles
• Well-insulated bin retains ice quality and reduces melt between service periods
• Stainless steel construction supports durability under sustained daily use
• Current-compliant refrigerant contributes to efficient running costs
• Self-contained design keeps installation requirements relatively straightforward

Installation requires a mains water supply, drainage, and an appropriate electrical connection. In hard water areas, fitting a compatible inline water filter is strongly recommended — omitting one can affect ice quality and machine performance over time, and may have warranty implications. The unit needs adequate airflow around the condenser; a warm or poorly ventilated install location will reduce output and place additional load on the refrigeration system, so positioning deserves careful thought at the planning stage.

The ICE 130 is well suited to hotels, busy bars, event catering operations, and larger restaurants where ice demand remains consistently high across the day and into the evening. Smaller operations with moderate ice requirements would be better served by a lower-output model from the range. For very high-volume sites running multiple service points simultaneously, it is worth considering whether additional storage capacity or a second unit would be advisable before committing to a single machine.

If you would like to work through whether the ICE 130 fits your expected demand or your site's specific installation conditions, the team is glad to help.