Ice Machines

The Manitowoc Sotto UGP030A is a compact undercounter ice machine producing up to 32kg of gourmet-style ice per 24-hour cycle, with an integrated storage bin holding up to 5.5kg. It is designed to sit beneath a standard bar counter or service station, connecting to a standard water supply and drain without the need for remote condensing equipment. The stainless steel cabinet is well suited to front- and back-of-house installation alike.

In busy service environments, the Sotto performs reliably throughout the day. The gourmet ice format — a slow-melting, clear cube — is well regarded in cocktail bars, hotel lounges, and quality café operations where presentation matters alongside volume. The machine maintains consistent output even when kitchen or bar ambient temperatures reach elevated levels, which is particularly relevant in summer service or poorly ventilated back-bar areas.

From a practical standpoint, the UGP030A offers a number of operational advantages worth noting:

• Compact footprint allows installation in tight undercounter spaces
• Integrated bin removes the need for a separate ice storage unit
• Gourmet ice format melts slowly, reducing waste during a shift
• Self-contained refrigeration system simplifies installation
• Stainless steel exterior is straightforward to keep clean

Installation is relatively straightforward — the machine requires a cold water inlet, a gravity or pump drain, and a standard single-phase electrical supply. Adequate ventilation around the unit is important; restricted airflow will reduce output and place unnecessary strain on the condenser. Limescale is one of the more common causes of premature wear in ice machines, and fitting a suitable water filter is strongly advisable before commissioning, particularly in hard-water areas.

The UGP030A is well suited to low-to-medium-volume operations: a small bar, café, hotel servery, or restaurant with modest ice demand. Where ice is central to a high-turnover drinks operation or a site requires a larger reserve, a higher-capacity model would be worth considering. Equally, sites with very occasional ice needs may find a smaller, lower-cost unit sufficient.

If you are unsure whether the Sotto's daily output will meet your peak demand, or have questions about water filtration or installation, our team is happy to talk it through before you commit.

The Crystal Tips G70 is a self-contained ice-making machine producing up to 70kg of ice per day, with a built-in storage bin holding up to 42kg. It produces a solid, high-clarity cube ice well suited to drinks service in bars, hotels, restaurants and similar hospitality environments. The stainless steel body is built for the demands of a commercial setting and the unit's relatively compact footprint makes it a practical option where floor space is limited.

In a busy service environment, the G70 holds up well during peak demand. The storage bin capacity means ice is available immediately when service begins, reducing reliance on continuous production during the busiest periods. Recovery between production cycles is consistent enough to sustain output across a full service shift without interruption, provided the ambient conditions are suitable and water supply is stable.

From an operational standpoint, the G70 includes several features that reduce day-to-day management burden:

• Ice World app connectivity for remote scheduling and monitoring of production cycles
• Ozone sanitisation wash cycles to support hygiene compliance
• Capacitive touch controls for standby and reset functions
• Accessible internal layout for routine cleaning and maintenance
• Stainless steel construction for durability and straightforward wipe-down cleaning

Installation requires a mains water connection, a drainage point, and an appropriate electrical supply. The unit produces heat during operation, so adequate ventilation around the machine is important — particularly in enclosed back-bar or under-counter positions. At 57kg the machine will require two people to position safely. It is designed for indoor use in a temperature-controlled environment; ambient temperature will affect daily output, so excessively warm plant rooms or kitchen locations should be assessed before purchase.

The G70 is well suited to medium-volume operations such as hotel bars, busy restaurants, event venues, and food service sites with consistent demand throughout the day. For sites with higher throughput requirements or multiple service points drawing from a single ice source, there are larger-capacity machines in the range worth considering. For quieter sites or those with space constraints, a smaller output model may be more economical to run.

If you're unsure whether the G70 is the right match for your operation — particularly around water supply, ventilation, or expected service volumes — our team is happy to talk it through before you commit.

The Manitowoc Indigo NXT iT320 is a modular ice machine producing up to 138kg of dice ice per 24 hours. It is designed to sit on top of a separate storage bin and operates as part of a permanent ice production setup rather than a self-contained countertop unit. Dice ice is a versatile, fast-melting cube format widely used in soft drinks service, cocktails, and blended beverages.

In busy service environments, the iT320 is built to keep producing ice even when kitchen or bar ambient temperatures rise — it is rated to operate in conditions up to 43°C, which makes it a practical choice for sites that struggle with heat management during peak service. The machine includes on-board diagnostics that monitor the ice-making cycle and flag issues early, helping to reduce unplanned downtime during busy periods. It also adjusts output when demand drops, which contributes to lower running costs across quieter trading hours without any manual intervention.

From an operational standpoint, the key advantages include:

• Continuous high-volume output suited to demanding service periods
• Automatic efficiency adjustment when demand is lower
• Diagnostic monitoring to support proactive maintenance
• Stainless steel construction for durability and hygiene compliance
• Modular format allows pairing with a bin sized to your storage needs

As a modular unit, the iT320 requires a compatible storage bin to be specified separately — it does not store ice independently. You will need to account for the combined footprint of machine and bin, along with a mains water supply, drain connection, and appropriate electrical supply. Water quality is a significant consideration with any ice machine: limescale accumulation is one of the most common causes of premature component failure, and fitting an inline water filter is strongly advisable to protect the machine and maintain ice quality over time.

The iT320 is well suited to high-volume bars, hotel food and beverage operations, busy restaurants, and food retail sites where consistent dice ice output is essential throughout the trading day. Sites with more modest requirements may find a smaller-output machine a better fit, while very large operations — central production kitchens or venues serving multiple outlets — may benefit from looking at higher-capacity alternatives.

If you are unsure whether the iT320 is the right output size for your site, or have questions about bin compatibility and installation requirements, our team is happy to talk it through with you.

The Manitowoc Indigo NXT iT0420 is a modular dice ice machine designed for high-volume commercial use. It produces dice-format ice — a versatile, fast-melting cube well suited to drinks service, buffet displays and food retail — at a sustained output of 204kg per 24-hour period. As a modular unit, it sits on top of a separate storage bin rather than including integral storage, which gives operators flexibility to match bin capacity to their actual consumption.

In a busy service environment, consistent ice output is critical. The Indigo NXT platform is engineered to maintain production even when kitchen or back-bar ambient temperatures reach elevated levels, which is a common challenge in poorly ventilated service areas during summer. The onboard diagnostics actively monitor the ice-making cycle and adjust operation to protect output and component life, reducing the likelihood of unexplained downtime during a busy shift.

From an operational standpoint, the iT0420 offers several practical advantages for running a reliable ice programme:

• Adaptive control logic helps maintain output during fluctuating demand periods without manual intervention
• Efficiency management reduces energy draw when demand is lower, such as overnight or during quiet mid-week periods
• Stainless steel construction supports hygiene compliance and withstands the damp environment typical of ice machine installation
• Advanced diagnostics reduce the time engineers spend diagnosing faults, which can lower call-out costs over the unit's working life

Installation requires a mains water supply, drainage, and an appropriate electrical connection — confirm your supply requirements with a qualified installer before ordering. Water quality is a significant factor with any ice machine: limescale build-up affects both ice quality and component longevity, so fitting an inline water filter is strongly advisable and in many cases essential in hard-water areas. The unit's footprint is compact relative to its output, but ensure adequate clearance around the condenser for airflow, as restricted ventilation will reduce efficiency and may shorten compressor life.

The iT0420 is well suited to mid-to-large bars, hotel operations, busy restaurants and catering units where reliable, high-volume ice production is needed throughout the day. It is a modular-format machine, so operators with lower daily requirements may find a smaller self-contained unit a more practical fit; equally, for very high-volume sites running multiple outlets, a larger-capacity modular machine may be worth considering.

If you are unsure whether this output level matches your site's daily ice consumption, or have questions about bin sizing, water filtration or installation requirements, the team is happy to talk it through before you commit.

The Manitowoc Indigo NXT iT1900 is a modular, high-capacity dice ice maker designed for commercial operations where reliable, continuous ice production is critical. It produces dice-format ice — a versatile, all-purpose cube commonly used in beverages, food display, and food preservation — and is built to operate as a head unit sitting above a compatible storage bin.

At this output level, the iT1900 is firmly in high-volume territory, suited to sites where ice demand runs consistently throughout the day and into the evening. The machine is engineered to maintain production even when ambient temperatures are elevated, which is a meaningful practical advantage in busy kitchen or back-bar environments where heat from other equipment can raise the surrounding air temperature significantly. Recovery between cycles remains stable under sustained demand, which matters in peak service when ice consumption is at its highest.

The Indigo NXT control platform goes beyond basic on/off operation. It actively monitors the ice-making process, adjusting for changing conditions and flagging issues before they become failures. For a site that depends heavily on ice — a large hotel bar, a busy restaurant, a stadium kiosk — that kind of operational intelligence reduces the risk of unplanned downtime. Key practical advantages include:

• Intelligent diagnostics that help prevent breakdowns and optimise cycle efficiency
• Demand-led output scaling to reduce energy use during quieter periods
• Stable production at elevated ambient temperatures, important in hot kitchen environments
• Stainless steel construction throughout, supporting hygiene and long-term durability
• Modular design allowing pairing with appropriately sized storage bins

As a modular unit, the iT1900 requires a separate ice storage bin — this is not a self-contained machine. Installation requires consideration of water supply, drainage, and adequate ventilation around the unit. Water quality is a significant factor with ice machines of any brand; limescale build-up is one of the most common causes of reduced performance and premature component wear. Fitting an appropriate inline water filter before installation is strongly advisable, particularly in hard-water areas. At 144kg, the unit is substantial, and access routes and floor loading should be checked before delivery.

The iT1900 is best suited to large-scale hospitality venues, central production kitchens, busy bars and restaurants, or food retail environments with sustained high ice demand. It is a significant piece of capital equipment and represents a long-term operational investment — the kind of purchase where getting the specification right first time is important. For smaller sites, lower-output alternatives in the Indigo NXT range may be more appropriate; for very large or multi-point operations, it is worth discussing whether a single unit or multiple smaller units better suits the workflow.

If you are unsure whether this output level is the right match for your operation, or have questions about bin compatibility, water filtration, or installation requirements, the team at Advantage is happy to talk it through with you before you commit.

The Manitowoc Indigo NXT iT0500 is a modular ice machine producing half dice ice at up to 200kg per 24 hours, supplied here with the D400 storage bin which holds up to 132kg of ice. Half dice is one of the most widely used ice formats in commercial hospitality — it cools drinks rapidly, packs efficiently in glasses, and is a practical choice across bars, restaurants, hotels, and food service counters.

In a busy service environment, consistent ice supply is operationally critical. The iT0500 is built to maintain production even when ambient temperatures rise significantly — a useful characteristic in kitchen or back-of-house areas that can warm up considerably during peak periods. The machine's onboard diagnostics actively monitor the ice-making process, flagging issues early and helping to avoid unplanned downtime during service. When demand drops, the system scales back accordingly, which supports lower running costs across quieter periods without manual intervention.

From an operational standpoint, the combination of high daily output and a substantial storage reservoir means the machine can build ice inventory ahead of peak service periods rather than relying entirely on real-time production. Key practical advantages include:

• Consistent half dice output suited to high-turnover drinks service
• Intelligent production controls that respond to demand patterns
• Early diagnostic alerts to help prevent unplanned breakdown during service
• Hygienic, accessible storage bin for easy ice retrieval and cleaning
• Designed to operate reliably in warm ambient conditions

As a modular unit, the iT0500 head sits on top of the D400 bin, so the combined installation height is something to factor into your available space before purchase. The unit will require a mains water connection, a drain, and an appropriate electrical supply — if you're integrating this into an existing bar or kitchen setup, it's worth confirming these services are in place or can be routed to the intended position. We'd also strongly recommend a water filtration system: limescale is one of the most common causes of ice machine damage and reduced performance in UK water areas, and a correctly specified filter will protect the machine and help maintain ice clarity and quality over the longer term.

The iT0500 is well suited to high-volume hospitality operations — busy bars, hotel food and beverage departments, large restaurants, and catering contractors where ice demand is consistently high throughout the day. For smaller operations producing well under 100kg per day, a lower-capacity machine would likely be a more cost-effective fit. Equally, very large-scale sites with exceptionally high continuous demand may want to consider a higher-output model or multiple units.

If you're unsure whether this model is the right match for your site — or have questions about water filtration, installation requirements, or how to size ice production for your service volume — our team is happy to talk it through with you before you commit.

The Manitowoc UNP0300A is a self-contained nugget ice machine producing up to 142kg of ice per 24-hour period, with an integrated 27kg storage bin. Nugget ice — sometimes called pellet or chewable ice — is a small, compacted format with a soft texture and high water content. It cools quickly, dispenses easily, and is widely used in healthcare, blended drinks, salad bars, and high-throughput cold beverage service.

In a busy service environment, consistent ice availability is non-negotiable. The UNP0300A is built to run continuously through peak periods, and the integrated storage bin means there is a usable reserve on hand even during the highest-demand windows. The nugget format performs well in blended drink programmes and is gentle enough for healthcare applications where patients may be consuming ice directly.

From an operational standpoint, the key advantages of this machine are:

• Consistent nugget output well suited to blended beverages, healthcare, and soft drink service
• Integrated storage reduces the need for a separate bin and simplifies installation footprint
• Stainless steel construction supports hygiene standards and withstands the demands of a commercial environment
• Nugget ice has high dispensability, reducing service time at self-serve stations and bars
• Continuous production cycle maintains supply without manual intervention during service

Installation requires a mains water supply, a suitable drain connection, and an appropriate electrical supply — confirm your available services before ordering. At 90kg the unit is substantial, and the footprint of 738mm wide should be accounted for in your equipment layout. Adequate ventilation clearance around the unit is important for reliable performance, particularly in warmer kitchen environments. This is an air-cooled machine, so placement in a hot or poorly ventilated back-of-house area can affect output — factor this in when planning positioning.

The UNP0300A is best suited to mid-to-large venues with a sustained daily demand for nugget ice: busy bars, care homes, hospital catering departments, and high-volume fast-casual or blended drink operations. For sites with modest requirements, a lower-output machine may represent better value, while very large operations processing significantly more than 142kg per day may benefit from a higher-capacity alternative.

If you are unsure whether this output level matches your site's demand profile, or have questions about water and drainage requirements, our team is happy to talk it through before you commit.

The Manitowoc UFP0399A is a self-contained flake ice machine designed for commercial sites with a consistent, high-volume demand for flake ice. It produces up to 175kg of ice per 24-hour period and holds up to 55kg in its integrated storage bin, meaning there is always a usable reserve available even during busy service periods. The unit is constructed in stainless steel and built to the standard expected of Manitowoc's commercial ice range.

Flake ice has a relatively soft, irregular texture that makes it well suited to food presentation, particularly fish and seafood displays, fresh produce counters, and buffet or salad bar applications. It moulds easily around product, maintains consistent surface contact, and melts at a controlled rate — characteristics that make it a practical choice wherever food safety and presentation both matter. It is also commonly used in healthcare and laboratory environments where gentle, pliable ice is required.

In a busy service environment, the UFP0399A's production rate means it can comfortably keep pace with sustained demand without operators needing to ration usage or plan around ice availability. Key operational advantages include:

• Continuous production cycle keeps storage replenished throughout the day
• 55kg bin provides a meaningful buffer during peak demand
• Stainless steel construction supports straightforward cleaning and long-term hygiene compliance
• Flake format reduces the risk of product bruising or damage in display applications
• Compact footprint relative to output, useful where floor space is limited

Installation requires a mains water connection, a suitable drain, and an appropriate electrical supply. The unit weighs 94kg and stands at 1172mm high with a 738mm width, so access routes and final positioning should be considered before delivery. It is designed for indoor installation and will perform best in a well-ventilated space — ambient temperature extremes can affect output in any ice machine, and this is worth bearing in mind when identifying a suitable location.

The UFP0399A is well suited to fishmongers, fish and chip restaurants, hotel buffets, food service operations with prominent display counters, and any site where flake ice is a daily operational requirement rather than an occasional need. For smaller sites with more modest demand, a lower-output machine may be more appropriate and more economical to run. Equally, sites with very high-volume requirements or multiple points of use may find a higher-capacity model better matched to their needs.

If you are unsure whether this output level matches your site's usage pattern, or have questions about installation requirements, we are happy to talk it through before you commit to a purchase.

The Manitowoc Indigo IDT0620A is a modular, air-cooled ice maker producing dice ice, sold here as a complete package with the D420 storage bin. The head unit sits atop the bin to form a self-contained ice production and storage system, suited to operations where consistent, high-volume ice output is a daily requirement rather than an occasional need.

In a busy service environment, the IDT0620A is capable of producing up to 207kg of dice ice over a 24-hour cycle, with the paired D420 bin holding up to 140kg in reserve. That combination means ice is available throughout a full service period without relying solely on real-time production. Dice ice is a practical, versatile format — well suited to drinks service, blended beverages, and food display — and the Indigo range is known for producing a consistently clean, clear product.

The Indigo series includes a number of features that make it easier to manage in a working kitchen:

• The EasyRead display provides at-a-glance operational status and prompts cleaning reminders, reducing the chance of maintenance being overlooked.
• Scheduled ice production allows output to be timed around demand or off-peak energy tariffs, which can meaningfully reduce running costs over time.
• Advanced onboard diagnostics support quicker fault identification, helping to minimise downtime.
• Stainless steel construction throughout supports hygiene standards and day-to-day durability.

This is an air-cooled unit, so it requires adequate ventilation clearance around the condenser — in a confined plant room or tight back-of-house installation this needs careful consideration. The combined installed dimensions are 1816mm in height, and the total weight of the unit and bin together is a serious consideration for floor loading and positioning. A mains water connection and a suitable drain are required. The unit uses R-410A refrigerant, so installation and any subsequent gas work must be carried out by an F-Gas registered engineer.

This configuration is well suited to hotel bars, stadium or arena concessions, large restaurant groups, and hospital or healthcare catering operations where reliable, high-capacity ice production is essential to service. For sites with more moderate ice demand, a lower-output modular unit may represent a better fit. For very high-volume operations running multiple service points simultaneously, it is worth discussing whether a larger-capacity configuration would be more appropriate.

If you are unsure whether this output level matches your peak demand, or have questions about ventilation and installation requirements, our team is happy to work through the detail with you before you commit.

The Manitowoc UFP0388A is a self-contained flake ice machine designed for commercial sites that require a consistent, high-volume supply of flake ice throughout the working day. Flake ice is soft, pliable, and moulds closely around produce and products, making it the preferred choice for fish and seafood display, chilled food presentation, food preparation chilling, and certain medical or veterinary environments where a gentle, high-contact ice form is required.

In busy service conditions, the UFP0388A performs reliably across extended operating periods. With a daily output capable of meeting the demands of a busy fishmonger, hotel buffet display, or large catering operation, it provides a steady supply without the stop-start recovery issues that smaller machines can suffer during peak periods. The 40kg storage bin means there is always a working reserve on hand, reducing the risk of running short during busy service windows.

From an operational standpoint, flake ice machines of this class offer several practical advantages over cube or bullet ice machines in display and chilling applications:

• Flake ice conforms to product shapes, improving coverage and chilling contact
• Consistent output supports planned service without manual restocking pressure
• Stainless steel construction holds up well in humid kitchen and prep environments
• Straightforward cleaning and maintenance routines reduce downtime
• Suitable for integration into existing countertop or prep area workflows

Installation requires a mains water connection, a suitable drain, and an electrical supply — the exact requirements should be confirmed before installation. The machine carries a footprint suited to back-of-house or prep areas rather than front-of-house placement, and at 85kg it will need appropriate handling during positioning. Ventilation clearances should be observed to maintain efficient operation, particularly in warmer kitchen environments.

This model is well suited to medium-to-large catering operations, food retail sites, hotels, and healthcare or catering facilities with a consistent daily demand for flake ice. Sites with lighter, intermittent requirements may find a lower-output model more cost-effective to run, while operations with significantly higher throughput needs may benefit from a heavier-duty unit.

If you are unsure whether this output level matches your daily demand, or if you have questions about installation requirements specific to your site, our team is happy to talk it through with you.

The Manitowoc CNP0200A is a countertop nugget ice maker and dispenser, producing up to 88kg of nugget ice every 24 hours with a built-in 5kg storage bin and a push-button or lever dispense mechanism. Nugget ice — sometimes called pellet or chewable ice — has a soft, compressible texture and a high surface area, making it well suited to blended drinks, fountain beverages, and patient hydration applications, as well as general bar and hospitality use.

In a working service environment, the CNP0200A is designed to keep pace with steady demand rather than act as a bulk production unit. The 5kg storage capacity is modest, which means this machine performs best in settings where ice is drawn off regularly throughout the day rather than stockpiled ahead of a single service rush. The nugget format dispenses cleanly and consistently, reducing the handling and contamination risk associated with scooping from open bins — a practical advantage in both staffed and self-service settings.

From an operational standpoint, the key advantages of this unit include:

• Hygienic touch-free or lever dispensing reduces cross-contamination risk
• Nugget ice format cools drinks efficiently while remaining soft and easy to chew
• Countertop footprint suits bars, beverage stations, and buffet areas with limited floor space
• Stainless steel construction is durable and straightforward to keep clean
• On-demand production means ice is consistently fresh rather than sitting in storage

The CNP0200A requires a mains water connection and drainage, and like all ice machines it will need adequate ambient ventilation to maintain production efficiency — output will reduce in poorly ventilated or high-temperature environments. The unit sits at 871mm high, so counter clearance and proximity to a water supply are practical considerations before installation. At 61kg, it is manageable to position but not something to relocate frequently once plumbed in.

This machine is well suited to cafés, hotel beverage stations, healthcare settings, and bars where nugget ice is specifically required and throughput is steady rather than extremely high volume. It is not designed to be the sole ice source for a large licensed venue running multiple busy bars simultaneously — for those applications, a higher-capacity production unit would be a more appropriate starting point.

If you are unsure whether the output and storage capacity of this model suits your particular service pattern, our team is happy to talk through the options with you before you commit.

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.

The Manitowoc Indigo NXT iT300 is a modular dice ice maker producing up to 137kg of ice per 24-hour period. It sits at the upper end of Manitowoc's Indigo NXT range and is designed to meet sustained, high-volume ice demand in busy commercial environments. As a modular unit, it requires a separate storage bin, which gives operators flexibility to match ice storage capacity to their specific throughput requirements.

In practice, this machine is well suited to operations where ice demand is both heavy and unpredictable — peak service periods in bars, hotel banqueting, busy restaurant pass areas, or high-throughput soft drinks and blended beverage stations. The unit is rated to operate reliably in ambient temperatures up to 43°C, which makes it a practical choice for back-of-house environments that don't always benefit from the same air conditioning as front-of-house areas. The onboard diagnostics actively monitor the ice-making cycle and adjust the process accordingly, which helps maintain consistent output without manual intervention.

From an operational standpoint, the iT300 offers several practical advantages:

• Automated diagnostics reduce the need for manual monitoring during service
• Efficiency management scales energy use when demand is lower, reducing running costs
• Dice ice format is widely accepted across food and beverage applications
• Stainless steel construction supports hygiene compliance and durability under daily use
• Modular format allows bin size to be matched to actual storage requirements

Installation requires a suitable water supply, drain connection, and adequate ventilation around the unit. Water quality is a significant consideration — limescale build-up is one of the most common causes of ice machine failure and can affect both output and ice clarity. Fitting an appropriately rated water filtration system before installation is strongly advisable and will also protect the warranty. The unit's footprint is relatively compact for its output, but the weight and modular nature of the installation mean it's worth planning the placement carefully alongside your chosen storage bin.

The iT300 is best suited to medium-to-large food service operations, hotels, and licensed venues with consistent high ice demand. For smaller sites, a lower-output model within the Indigo NXT range may be a more cost-effective fit. For very large or multi-point operations, a heavier-duty configuration may be worth considering.

If you're working out what output and storage combination is right for your site, we're happy to talk it through — getting the specification right at this stage avoids the more disruptive problem of undersizing for your peak demand.

The Manitowoc Sotto UGP050A is a self-contained undercounter ice machine that produces gourmet-style ice — a clear, slow-melting cube that performs well in drinks service and presentation. It combines the ice maker and storage bin in a single stainless steel unit, making it a practical choice where counter or back-bar space is at a premium. Installation is straightforward: the unit connects to a standard water supply and drain, and requires a conventional mains electrical supply, with no specialist commissioning needed beyond standard plumbing.

In day-to-day service, the Sotto produces a consistent supply regardless of ambient kitchen conditions, remaining stable even in warmer environments — a useful characteristic in busy back-bar areas or kitchens without mechanical ventilation. The 14kg storage bin holds enough ice to cover steady service periods without constant attention, and the machine works continuously to replenish stock. Recovery between demand peaks is reliable, which matters in venues where ice usage spikes during service rather than being spread evenly through the day.

From an operational standpoint, the UGP050A offers a number of practical advantages:

• Compact undercounter footprint keeps bar or prep areas clear
• Self-contained design removes the need for a separate storage bin
• Gourmet ice format suits cocktails, soft drinks and food presentation
• Quiet operation makes it suitable for front-of-house or customer-facing areas
• Stainless steel construction supports straightforward cleaning routines

On installation, the unit sits at undercounter height and will need adequate clearance on all sides for ventilation — restricting airflow will affect output and could cause premature wear. A water filtration system is strongly recommended: limescale is the most common cause of damage in ice machines across the UK, and fitting a suitable filter will protect the unit, maintain ice quality, and reduce the frequency of servicing.

The UGP050A is well suited to small hotels, cafés, cocktail bars, and hospitality venues with moderate ice requirements. For sites with higher throughput — large restaurant groups, event catering, or venues running continuous service — a higher-capacity machine with greater daily output and storage would be worth considering. Equally, for sites with very limited demand, a smaller unit may represent better value.

If you're unsure whether the Sotto UGP050A is sized correctly for your operation, or have questions about water filtration and installation, the team is happy to talk it through.

Produce large quantities of refreshing bullet ice anywhere with this stylish and reliable countertop ice machine. Incredibly easy to use, simply fill the internal water reservoir and select one of the two sizes of ice required. As there's no mains water or drain connection required, the Polar countertop ice maker is highly portable, meaning its perfect for mobile catering or as a backup ice machine in small restaurants, cafés or pubs. A great quality compact countertop ice maker which is easy to use, clean and maintain. Polar C-Series ice machines are designed for professional use in less demanding environments. Choose C-Series for small-scale ice production or for areas where a mains water connection isn't easily available.

Bullet Ice. Manual fill. R600a