Ice-O-Matic UCG165A Gourmet Ice Machine (73kg/24hr)

The Ice-O-Matic UCG165A is a self-contained under-counter ice machine that produces gourmet bell-shaped ice — a clear, slow-melting cube format that has become a standard choice in bars, hotels, and hospitality venues where presentation matters alongside practicality. It is designed to sit beneath a counter or bar top, keeping the production and storage of ice close to the point of use without occupying additional floor space.

In day-to-day service, a daily output in the 73kg range is well suited to moderate-volume operations — think a busy bar, a hotel lounge, or a café with a steady drinks trade. The gourmet bell format melts more slowly than hollow or flaked alternatives, which means drinks stay colder for longer and ice consumption per shift tends to be lower. During peak service, the integrated storage capacity provides a useful reserve so that output gaps between production cycles do not affect service continuity.

Operationally, the UCG165A offers a number of practical advantages for the sites it is designed for:

• Front air discharge allows installation in enclosed under-counter spaces without side clearance requirements
• Ice thickness is adjustable from the front panel, giving operators control without accessing internal components
• A removable air filter simplifies routine maintenance and helps maintain consistent output over time
• Stainless steel and fingerprint-resistant plastic construction holds up well in high-contact environments
• Self-contained design means no separate remote condenser or additional refrigeration pipework is required

Installation is straightforward relative to larger modular machines. The unit requires a mains water connection, a suitable drain, and an appropriate electrical supply. Because it uses front air discharge, it can be fitted into cabinetry or bar furniture where rear or side ventilation would be impractical — though adequate airflow at the front of the unit must be maintained. The ambient temperature of the installation environment will affect daily output; machines installed in hot kitchens or poorly ventilated back bars will typically produce less ice than the rated figure suggests.

This model is well suited to small to mid-sized bars, cafés, hotel service points, and similar hospitality settings where a self-contained under-counter unit is the practical choice and a moderate daily output meets demand. Sites with higher volumes — event venues, large hotel bars, or operations running continuous service — would be better served by a higher-capacity model. Equally, where ice storage is a consideration, it is worth reviewing whether the integrated bin capacity is sufficient for peak demand before committing to a unit.

If you are unsure whether the output and storage capacity of this machine matches your service profile, our team is happy to talk through your requirements.