Ice-O-Matic UCG135A Gourmet Bell Ice Machine (57kg/24hr)
Product Description
The Ice-O-Matic UCG135A is a self-contained under-counter ice machine producing gourmet bell ice — a rounded, hollow cube format that chills drinks quickly, melts slowly, and is well regarded in...
Specifications
- Capacity (kg)
- 22
- Country of origin
- US
- External depth (mm)
- 566
- External height (mm)
- 789
Product Description
The Ice-O-Matic UCG135A is a self-contained under-counter ice machine producing gourmet bell ice — a rounded, hollow cube format that chills drinks quickly, melts slowly, and is well regarded in bar and hospitality settings for both its appearance and performance. The unit combines the ice maker and storage bin in a single compact footprint, making it a practical choice where space behind or below the counter is limited.
In a busy bar or drinks service environment, consistent ice production and accessible storage are what matter most. The UCG135A is designed to run continuously through a service period, replenishing the built-in storage bin as ice is drawn down. The gourmet bell format is produced in a consistent size and clarity, which matters in venues where presentation counts. Front air discharge means the machine can be installed in a built-in or enclosed under-counter position without requiring rear or side clearance for ventilation — a practical advantage in fitted bar configurations.
From an operational standpoint, the key benefits are:
- Compact self-contained design reduces installation complexity
- Front-venting allows flush or enclosed cabinet installation
- Adjustable ice thickness settings accessible from the front panel
- Stainless steel construction supports hygiene and durability in daily use
- Integrated storage bin keeps ice immediately to hand during service
Installation requires a mains water connection, a drain, and a suitable electrical supply. The front-discharge ventilation removes the need for rear clearance, but the unit still requires adequate ambient temperature conditions to maintain rated output — ice production will reduce in hot, poorly ventilated back-bar environments. This is worth considering when selecting a position.
The UCG135A is well suited to bars, café counters, hotel beverage stations, and smaller hospitality operations where gourmet-format ice is preferred and daily demand falls within the machine's production capacity. For higher-volume sites — larger venues, restaurants with dedicated ice requirements, or operations running multiple service points — a higher-capacity model is likely to be the more appropriate choice.
If you're unsure whether this machine matches your service volume or fits your installation, our team is happy to talk it through before you commit.
Key Features
- Produces up to 57kg of gourmet bell ice per 24-hour cycle
- Built-in 22kg storage bin integrated within the under-counter housing
- Front air discharge design allows enclosed or flush cabinet installation
- Adjustable ice thickness controlled directly from the front panel
- Stainless steel and corrosion-resistant construction for daily commercial use
Operational Benefits
- Consistent ice supply kept readily accessible throughout a full service period
- Front-venting eliminates the need for rear clearance in tight bar installations
- Gourmet bell format chills drinks efficiently while melting at a slower rate
- Self-contained design simplifies installation with no separate bin required
- Adjustable thickness settings allow ice output to be tailored to service needs
Specifications
- Capacity (kg)
- 22
- Country of origin
- US
- External depth (mm)
- 566
- External height (mm)
- 789
- External width (mm)
- 463
- Material
- Stainless Steel
- Max ambient temp deg c
- 43
- Power type
- 13amp Plug
- Refrigerant
- R134a
- Water consumption per cycle
- 6 ltr/hr
- Weight (kg)
- 45
Frequently Asked Questions
- As a rough guide, a busy bar will typically use between 1kg and 1.5kg of ice per cover across an evening service, though this varies significantly depending on the drinks menu and service style. For a smaller venue or a café-style operation with moderate demand, 57kg per day is generally adequate. If you're running a high-volume cocktail bar or a venue with multiple service points drawing from the same machine, it's worth discussing your expected throughput with us before purchasing to make sure you select the right capacity.
- The machine requires a mains cold water feed, a gravity or pumped drain connection, and a suitable electrical supply — confirm the exact voltage and amperage requirements against your supply before installation. The front air discharge design means rear clearance is not required, which makes it practical for built-in under-counter positions. However, ambient temperature in the installation space does affect output, so avoid positioning the unit in areas with poor ventilation or high ambient heat.
- Gourmet bell ice is a rounded, hollow cube format — typically clearer and more uniform than crescent or flake ice. It displaces well in a glass, chills drinks efficiently due to its surface area, and melts more slowly than smaller or flake formats, which helps maintain drink quality and reduces dilution. It's a popular choice in bars and hotels where presentation alongside performance is a consideration.