Manitowoc Sotto Integral Undercounter product image

Manitowoc

Manitowoc Sotto UGP040A Undercounter Air-Cooled Ice Maker

SKU: DW661

£1,766.00(£2,119.20 inc VAT)
Get a quote

Request a callback

Leave your details and we will call you back about Manitowoc Sotto UGP040A Undercounter Air-Cooled Ice Maker.

Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 1

The Manitowoc Sotto UGP040A is a self-contained, undercounter air-cooled ice maker designed to sit neatly beneath a bar counter or service station. It produces gourmet-style ice — the clear, slow-melting cubes preferred in cocktail bars, hotel bars, and quality food service environments — and stores a working reserve of 25kg ready for service. The integral design means the ice maker and storage bin form a single unit, keeping the footprint compact and the installation straightforward.

The Sotto range features a redesigned refrigeration circuit that Manitowoc rate at meaningfully higher output than earlier generations of comparable undercounter machines. The self-adjusting production cycle is a practical detail worth noting: the machine monitors demand and adjusts automatically, so ice quality remains consistent whether you are running at full service or in a quieter period. Recovery between cycles is reliable, and the unit is well suited to the sustained, moderate-volume demand typical of a busy bar or café rather than the extreme throughput of a large hotel or high-volume event catering kitchen.

From an operational standpoint, several features translate well into day-to-day use:

  • No top or side clearance required — genuinely suitable for tight backbar installations where space is at a premium
  • Plug-and-play electrical connection reduces installation time and cost
  • Gourmet ice format melts slowly, reducing dilution and meaning less frequent top-ups for bartenders
  • R290 refrigerant carries a very low global warming potential, which supports sustainability commitments and keeps the unit compliant with current and anticipated environmental regulations
  • Stainless steel exterior is straightforward to wipe down and holds up well in a damp backbar environment

Installation is relatively uncomplicated compared with larger modular ice systems. The unit requires a standard electrical connection, a cold water supply, and a drain. Because it is air-cooled, there is no need for a separate water-cooled condenser circuit, though it is worth confirming the ambient temperature of the intended location — air-cooled machines perform best in well-ventilated spaces and can lose efficiency in very warm or poorly ventilated back-of-house areas. At 54kg, the unit is manageable but will need two people or appropriate equipment to position safely, particularly when sliding under a counter.

The UGP040A is a practical fit for independent bars, café bars, restaurants with a drinks service element, and hotel bars running moderate covers. At 53kg per 24 hours output, it is well matched to sites going through perhaps 30–60kg of ice per day under normal service conditions. For higher-volume operations — large hotel bars, stadium or event catering, or busy nightclubs — a higher-capacity modular system would be worth considering. Equally, for very low-volume applications such as a small office kitchen or occasional-use environment, there are lighter-duty options available.

If you are unsure whether this machine suits your service volumes or whether your installation location is appropriate for an air-cooled unit, we are happy to talk it through before you commit.

Frequently asked questions

Is 53kg per 24 hours enough output for a busy bar service?

For most independent bars, café bars, and restaurant drink services running moderate covers, 53kg per 24 hours is a comfortable working capacity. As a rough guide, a busy bar might use anywhere from 1 to 2kg of ice per hour at peak, so this machine suits sites where demand is steady rather than extreme. If you are running a high-volume nightclub, large hotel bar, or event catering operation with several hundred covers at peak, it is worth discussing a higher-capacity unit with us before committing.

What does the installation actually require on site?

The UGP040A needs a standard electrical supply, a pressurised cold water feed, and a gravity or pumped drain connection. Because it is air-cooled, there is no water-cooled condenser to plumb in, which keeps things simpler. The main practical consideration is ambient temperature — the machine performs best in a reasonably ventilated space, so a very hot or enclosed back-of-house area could affect output. No top or side clearance is needed, which is the main reason operators choose it for undercounter installation.

What type of ice does the Sotto produce, and does it matter for drinks service?

The Sotto produces gourmet ice — typically a clear, full-cube or bullet-cube format depending on the specific model configuration. This type of ice melts more slowly than the flake or crescent ice produced by some lower-cost machines, which means less dilution in drinks and fewer trips to the ice bin during a busy service. It is the format most commonly specified for cocktail bars and quality drinks service, though if your operation primarily needs ice for chilling display or rapid cooling rather than serving in glasses, a different format might be worth discussing.
Manitowoc Sotto UGP040A Undercounter Air-Cooled Ice Maker

£1,766.00(£2,119.20 inc VAT)

£1,766.00(£2,119.20 inc VAT)

The Manitowoc Sotto UGP040A is a self-contained, undercounter air-cooled ice maker designed to sit neatly beneath a bar counter or service station. It produces gourmet-style ice — the clear, slow-melting cubes preferred in cocktail bars, hotel bars, and quality food service environments — and stores a working reserve of 25kg ready for service. The integral design means the ice maker and storage bin form a single unit, keeping the footprint compact and the installation straightforward.

The Sotto range features a redesigned refrigeration circuit that Manitowoc rate at meaningfully higher output than earlier generations of comparable undercounter machines. The self-adjusting production cycle is a practical detail worth noting: the machine monitors demand and adjusts automatically, so ice quality remains consistent whether you are running at full service or in a quieter period. Recovery between cycles is reliable, and the unit is well suited to the sustained, moderate-volume demand typical of a busy bar or café rather than the extreme throughput of a large hotel or high-volume event catering kitchen.

From an operational standpoint, several features translate well into day-to-day use:

  • No top or side clearance required — genuinely suitable for tight backbar installations where space is at a premium
  • Plug-and-play electrical connection reduces installation time and cost
  • Gourmet ice format melts slowly, reducing dilution and meaning less frequent top-ups for bartenders
  • R290 refrigerant carries a very low global warming potential, which supports sustainability commitments and keeps the unit compliant with current and anticipated environmental regulations
  • Stainless steel exterior is straightforward to wipe down and holds up well in a damp backbar environment

Installation is relatively uncomplicated compared with larger modular ice systems. The unit requires a standard electrical connection, a cold water supply, and a drain. Because it is air-cooled, there is no need for a separate water-cooled condenser circuit, though it is worth confirming the ambient temperature of the intended location — air-cooled machines perform best in well-ventilated spaces and can lose efficiency in very warm or poorly ventilated back-of-house areas. At 54kg, the unit is manageable but will need two people or appropriate equipment to position safely, particularly when sliding under a counter.

The UGP040A is a practical fit for independent bars, café bars, restaurants with a drinks service element, and hotel bars running moderate covers. At 53kg per 24 hours output, it is well matched to sites going through perhaps 30–60kg of ice per day under normal service conditions. For higher-volume operations — large hotel bars, stadium or event catering, or busy nightclubs — a higher-capacity modular system would be worth considering. Equally, for very low-volume applications such as a small office kitchen or occasional-use environment, there are lighter-duty options available.

If you are unsure whether this machine suits your service volumes or whether your installation location is appropriate for an air-cooled unit, we are happy to talk it through before you commit.