Ice-O-Matic UCG065A Gourmet Ice Machine (28kg/24hr)
Product Description
The Ice-O-Matic UCG065A is a self-contained, under-counter ice machine that produces gourmet bell-shaped ice at up to 28kg per 24 hours. Gourmet ice — sometimes called bullet or bell ice...
Specifications
- Capacity (kg)
- 8
- Country of origin
- US
- External depth (mm)
- 510
- External height (mm)
- 641
Product Description
The Ice-O-Matic UCG065A is a self-contained, under-counter ice machine that produces gourmet bell-shaped ice at up to 28kg per 24 hours. Gourmet ice — sometimes called bullet or bell ice — is clear, slow-melting, and well regarded in bar and hospitality settings where the presentation of cold drinks matters. The unit includes an 8kg storage bin, meaning it holds a working reserve of ice without needing a separate bin installation.
In practice, a 28kg daily output suits lower-to-moderate volume operations well. A busy cocktail bar running long evening services or a café with high iced-drink demand through summer will work this machine hard, and it is worth being honest that output at this capacity level is best matched to services where ice demand is consistent rather than intense. Recovery between cycles is steady under normal ambient conditions, though like all ice machines, output can reduce in warm kitchen or bar environments where ambient and water inlet temperatures are higher.
The practical advantages of this type of machine in a bar or food service setting include:
- Clear, slow-melting ice that dilutes drinks less quickly than crushed or flaked alternatives
- Compact under-counter footprint that keeps ice accessible at the point of service
- Adjustable ice thickness from the front panel, allowing some control over ice density and melt rate
- Stainless steel and corrosion-resistant construction suited to damp bar environments
- Self-contained refrigeration — no remote condenser required
Installation requires a mains cold water feed, a drain connection, and a suitable electrical supply. As with all self-contained ice machines, adequate ventilation around the unit is important — restricted airflow reduces efficiency and can shorten component life. The unit is designed for under-counter installation, so check that your available space allows for the recommended clearances on all sides. It is not suitable for outdoor or unventilated enclosures.
This machine is well suited to small bars, café counters, hotel rooms, and light restaurant service where clear ice quality matters but volume demands are modest. Operators running high-volume venues, or those needing ice for both front-of-house drinks service and back-of-house food preparation simultaneously, may find a higher-output model better matched to their needs.
If you are unsure whether this output level is right for your service, or have questions about installation in your particular setup, the team is happy to talk it through before you commit.
Key Features
- Produces clear gourmet bell ice at up to 28kg per 24 hours
- Integrated 8kg storage bin holds a working ice reserve on-site
- Front-panel ice thickness adjustment for control over melt rate
- Self-contained refrigeration requires no separate remote condenser unit
- Corrosion-resistant stainless steel construction suited to bar environments
Operational Benefits
- Slow-melting clear ice maintains drink quality throughout service
- Under-counter design keeps ice accessible directly at the point of use
- Self-contained unit simplifies installation without remote refrigeration work
- Adjustable ice density helps operators tailor output to different drinks
- Compact output suits lower-volume sites without over-specifying on capacity
Specifications
- Capacity (kg)
- 8
- Country of origin
- US
- External depth (mm)
- 510
- External height (mm)
- 641
- External width (mm)
- 387
- Material
- Stainless Steel
- Max ambient temp deg c
- 43
- Power type
- 13amp Plug
- Refrigerant
- R134a
- Water consumption per cycle
- 4 ltr/hr
- Weight (kg)
- 37
Frequently Asked Questions
- It depends on your service style and volume. A rough industry guide suggests a busy bar can use 1–1.5kg of ice per customer across a session, so 28kg daily suits smaller venues or quieter services well. If you are running a high-footfall bar through a full evening or need ice for both drinks and food prep, it is worth looking at higher-output options — the team can help you size correctly based on your covers and service hours.
- You will need a cold mains water feed, a gravity or pumped drain connection, and a suitable electrical supply. As a self-contained unit, no remote condenser pipework is required, which keeps installation straightforward. The most important practical consideration is ventilation — the unit needs adequate clearance on all sides to exhaust heat efficiently, and performance will drop in poorly ventilated or very warm environments.
- Gourmet bell ice is formed slowly, which produces a denser, clearer cube that melts more slowly than hollow or flaked ice. This is particularly valued in cocktail and spirits service, where excessive dilution affects flavour. It is less well suited to blended drinks or applications where ice needs to break down quickly, so it is worth considering your primary use case before specifying this type of machine.