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Ice-O-Matic
Ice-O-Matic UCG165A Gourmet Bell Ice Machine (73kg/24hr)
£1,681.00(£2,017.20 inc VAT)
Delivery Information
Price Match
The Ice-O-Matic UCG165A is a self-contained under-counter ice machine that produces gourmet bell-shaped ice — a clear, slow-melting format widely used in bars, hotel lounges, and hospitality venues where drink presentation is as important as practical output. The unit sits beneath a counter or bar top, keeping ice production and storage at the point of use without requiring additional floor space or a separate remote condenser.
A daily output in the 73kg range suits moderate-volume operations well. A busy bar, a hotel lounge, or a café with a steady drinks trade will generally find this capacity comfortable across a full service day. The bell format melts more slowly than hollow or flaked alternatives, which means drinks stay colder for longer and ice consumption per cover tends to be lower — a meaningful practical benefit during a long service. The integrated storage bin provides a working reserve so that the natural gap between production cycles does not interrupt service.
From an operational standpoint, the UCG165A is designed with the working bar environment in mind:
- Front air discharge allows installation inside enclosed cabinetry without side clearance
- Ice thickness is adjustable from the front panel, without accessing internal components
- Removable air filter simplifies routine maintenance and helps sustain consistent output
- Stainless steel and robust plastic construction holds up well in high-contact bar environments
- Self-contained refrigeration means no additional pipework or remote condenser installation
Installation requires a mains cold water supply, a suitable drain, and an appropriate electrical connection. Because ventilation is handled at the front, the unit can be fitted into bar furniture or cabinetry where rear access is limited — though the front must remain unobstructed to maintain airflow. Ambient temperature matters: machines in hot or poorly ventilated spaces will produce less ice than the rated daily figure, and this is worth factoring in during site planning.
This model is a practical choice for small to mid-sized bars, cafés, hotel service points, and similar hospitality operations where a self-contained under-counter format meets the brief. High-volume venues — event spaces, large hotel bars, or operations running back-to-back service — would benefit from reviewing higher-capacity options. It is also worth confirming that the integrated bin storage covers your peak demand before specifying this unit.
If you would like to talk through whether the output and storage of this machine fits your service pattern, our team is glad to help.
Frequently asked questions
Is 73kg per day enough ice for a busy bar service?
For a single-station bar or a hotel lounge with moderate throughput, a 73kg daily output is generally adequate across a full service day. High-volume venues, operations running continuous evening and late service, or sites with multiple service points would be better served by a higher-capacity machine — it is worth mapping your expected covers and drink types before specifying any ice machine.
What installation requirements does the UCG165A have?
The unit needs a mains cold water supply, a suitable floor or cabinet drain, and an appropriate electrical connection. Because it uses front air discharge, it can sit inside enclosed bar cabinetry without side or rear clearance, but the front of the unit must remain unobstructed. Ambient room temperature will affect actual daily output, so hot or poorly ventilated back-bar environments are worth considering during planning.
Why choose gourmet bell ice over standard cube or flaked ice?
Bell ice is clear and dense, which means it melts more slowly than hollow cubes or flaked ice — useful for keeping drinks cold without rapid dilution. It is a format commonly specified in cocktail bars and hotel lounges where presentation is a factor alongside practicality. If your operation primarily needs ice for food display, chilling bottles, or blended drinks, a different ice format may be more appropriate and is worth discussing before purchase.
- Capacity (kg)
- 40
- Country of origin
- US
- Cube shape
- Gourmet
- External depth
- 601 mm
- External height
- 909 mm
- External width
- 532 mm
- Material
- Stainless Steel
- Max ambient temp
- 43 °C
- Refrigerant
- R134a
- Water consumption per cycle
- 8 ltr/hr
- Weight
- 52 kg
£1,681.00(£2,017.20 inc VAT)
£1,681.00(£2,017.20 inc VAT)
The Ice-O-Matic UCG165A is a self-contained under-counter ice machine that produces gourmet bell-shaped ice — a clear, slow-melting format widely used in bars, hotel lounges, and hospitality venues where drink presentation is as important as practical output. The unit sits beneath a counter or bar top, keeping ice production and storage at the point of use without requiring additional floor space or a separate remote condenser.
A daily output in the 73kg range suits moderate-volume operations well. A busy bar, a hotel lounge, or a café with a steady drinks trade will generally find this capacity comfortable across a full service day. The bell format melts more slowly than hollow or flaked alternatives, which means drinks stay colder for longer and ice consumption per cover tends to be lower — a meaningful practical benefit during a long service. The integrated storage bin provides a working reserve so that the natural gap between production cycles does not interrupt service.
From an operational standpoint, the UCG165A is designed with the working bar environment in mind:
- Front air discharge allows installation inside enclosed cabinetry without side clearance
- Ice thickness is adjustable from the front panel, without accessing internal components
- Removable air filter simplifies routine maintenance and helps sustain consistent output
- Stainless steel and robust plastic construction holds up well in high-contact bar environments
- Self-contained refrigeration means no additional pipework or remote condenser installation
Installation requires a mains cold water supply, a suitable drain, and an appropriate electrical connection. Because ventilation is handled at the front, the unit can be fitted into bar furniture or cabinetry where rear access is limited — though the front must remain unobstructed to maintain airflow. Ambient temperature matters: machines in hot or poorly ventilated spaces will produce less ice than the rated daily figure, and this is worth factoring in during site planning.
This model is a practical choice for small to mid-sized bars, cafés, hotel service points, and similar hospitality operations where a self-contained under-counter format meets the brief. High-volume venues — event spaces, large hotel bars, or operations running back-to-back service — would benefit from reviewing higher-capacity options. It is also worth confirming that the integrated bin storage covers your peak demand before specifying this unit.
If you would like to talk through whether the output and storage of this machine fits your service pattern, our team is glad to help.
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