IMC

The IMC BM70 is a top-loading bottle cooler designed to sit within a standard underbar installation in commercial bars and licensed venues. Bottles are stored vertically and accessed from above through a solid stainless steel sliding lid, allowing bar staff to locate and retrieve drinks without crouching or pulling open a swing door — a small operational detail that becomes significant when orders are stacking up and the bar is two deep.

The solid sliding lid is the defining feature in a busy service context. Unlike open-top alternatives, it limits warm air ingress each time the unit is accessed, helping maintain consistent internal temperatures across a full evening's service. Bottles chilled at the start of the shift remain at the correct temperature by the end of it, without the refrigeration system working harder than necessary to compensate for repeated heat gain.

From a practical standpoint, the BM70 offers several operational advantages worth noting:

• Top-loading access keeps bar workflow fluid during high-volume service periods
• Solid sliding lid reduces temperature fluctuation caused by frequent access
• Vertical bottle storage and internal dividers support quick restocking between rounds
• Runs from a standard UK mains socket — no specialist electrical installation required
• Compatible with IMC's modular Bartender system for integration into new or refurbished bar builds

The BM70 fits within a standard underbar footprint, though it is worth confirming the exact space available before ordering. It is not well suited to back-of-house storage environments or areas with high ambient humidity, such as glass wash zones, where a purpose-built unit would be more appropriate.

This cooler is well suited to mid-volume licensed premises — pubs, hotel bars, event venues, and similar hospitality operators — where reliable bottle chilling and fast staff access during service are the priority. For sites handling significantly higher throughput, or needing to bring large volumes of ambient-temperature stock down to serving temperature quickly, a higher-capacity model may be worth considering.

If you are planning a bar build or refurbishment and want to talk through how the BM70 fits your layout, our team is happy to work through the options with you.

The IMC BM70 is a top-loading bottle cooler built for underbar installation in commercial bars, pubs, and hospitality venues. It holds up to 140 bottles in a vertical arrangement, accessed through a glazed sliding lid that sits flush with the bar top. It is designed specifically for operators who need chilled bottles close at hand and retrieved quickly during service, without the reach-in awkwardness of a front-opening cabinet.

In a busy bar setting, the top-loading format makes a real operational difference during a rush. Staff retrieve bottles in a single downward motion rather than bending to a front door, which is noticeably faster when orders are stacking up. The glazed lid allows bar staff to assess stock levels at a glance without opening the unit, helping to maintain a consistent internal temperature and limit unnecessary cold air loss across a long service period. The internal divider arrangement keeps different bottle types organised and easy to locate under pressure.

From a practical standpoint, the BM70 offers several advantages worth noting:

• Top-loading access reduces the time the cold seal is broken during service
• Glazed sliding lid gives clear stock visibility without opening the unit
• Vertical bottle storage makes restocking quick and straightforward
• Compatible with IMC's modular Bartender system for integration into a built bar run
• Plug-in design requires no specialist electrical installation

The unit is dimensioned for standard underbar depths and can be used as a standalone cooler or built into an IMC Bartender modular run. Optional internal baskets, dividers, and lighting are available, which can be useful in lower-light bar environments or where multiple bottle types need clear separation.

The BM70 is well suited to bars, pubs, hotel bars, and event venues where bottled drinks form a significant part of service and speed of access matters. It works particularly well where bar space is tight and a front-opening unit would create workflow problems. For very high-throughput environments such as large nightclub bars or stadium concessions, a higher-capacity unit or a multi-unit configuration may be worth considering.

If you're weighing up whether the BM70 suits your bar layout or expected service volume, we're happy to talk it through before you order.

The IMC MF5 is a compact countertop vegetable preparation machine designed to handle more than one prep task from a single unit. Where a standard potato peeler does one job, the MF5 is built to peel potatoes and carrots, wash mussels, and spin salads — a practical arrangement for smaller kitchens where bench space is limited and every machine needs to justify its footprint.

In a working kitchen, the MF5 performs well across a moderate prep workload. Cycle times are short, which allows a well-organised prep team to move through a reasonable volume of produce during a prep window without the machine creating a bottleneck. Recovery between loads is quick, the controls are straightforward, and the adjustable integral timer helps achieve consistent results across different produce types. It does not require specialist training to operate, which is a genuine advantage in kitchens where staffing levels vary.

Key operational advantages include:

• Multi-function capability covers peeling, washing and spinning from one machine
• Short cycle times support steady throughput during prep periods
• Positive latch lid and polycarbonate inspection window allow safe, supervised operation
• WRAS-approved Class A air break ensures compliance with UK water regulations
• Accessible design makes routine cleaning and day-to-day maintenance straightforward

Installation is uncomplicated. The MF5 runs from a standard electrical connection and requires a plumbed water supply. The WRAS-approved air break means the unit meets current UK water regulations without additional modification. A sturdy, level surface close to a drainage point covers the main practical requirements — proximity to drainage makes a meaningful difference to how cleanly the area can be managed during use.

The MF5 is well suited to cafés, pub kitchens, independent restaurants, and smaller contract catering operations where prep volumes are moderate and versatility matters. It is not the right choice for high-volume central production kitchens where continuous large-batch output is required — in those environments, a heavier-duty machine with greater throughput capacity would serve better.

If you would like to talk through whether the MF5 fits your prep volumes or slots into your existing workflow, the team is happy to work through the detail with you.

The IMC IP400 is a freestanding waste compactor designed for commercial catering environments where the volume of refuse generated during service creates a genuine operational burden. It works by compressing bagged waste under significant force, substantially reducing the physical volume of each bag and cutting the number of bag changes required across a busy shift. A bag-full indicator takes the guesswork out of the process, and the unit operates on a short cycle so it keeps pace with continuous waste generation without creating a bottleneck in the back-of-house.

In a working kitchen, waste handling is rarely treated as a priority until it becomes a problem — overflowing bins, constant interruptions to change sacks, and bulky refuse stacking up before collection all have a direct impact on workflow and hygiene standards. A compactor addresses this in a straightforward way. Fewer bag changes during service means less disruption to the team, and a meaningful reduction in waste volume over time can lower collection frequency and reduce associated costs.

• Reduces waste volume significantly, cutting bag changes and collection frequency
• Short cycle time keeps pace with waste generation during continuous service
• Bag-full indicator supports consistent handling across all back-of-house staff
• Supplied with wheeled trolley, tying tool, and starter bag stock — ready to deploy
• Freestanding design allows flexible positioning in waste or back-of-house areas

Because the IP400 is freestanding, it does not require structural fixings or a specialist installation. The location still warrants some thought — the trolley needs adequate clearance to manoeuvre, the floor surface should be suitable for wheeled movement, and a power supply needs to be accessible nearby. It is not designed as a permanent built-in installation, which keeps deployment straightforward but also means it is not the right fit for operations requiring an integrated or very high-capacity solution.

The IP400 is well suited to mid-sized restaurants, pub kitchens, contract catering operations, and similar sites where waste is a consistent daily issue but the volume does not justify a larger, more permanent unit. For very high-volume environments — large hotel kitchens, event catering, or central production units — a heavier-duty model is likely to handle throughput more effectively.

If you are working out whether the IP400 is the right fit for your operation, or want to talk through the options for your particular site, the team is happy to help you think it through.

The IMC Pot Boy is a wall-mounted mechanical scrubbing unit designed to remove burnt-on food, grease, and stubborn residue from pots, pans, trays, and large cookware that cannot pass through a dishwasher. A rotating scrubber head does the heavy work, while a foot-operated switch keeps both hands free to safely handle and manoeuvre the item being cleaned.

Manual pot washing is one of the most physically demanding tasks in a commercial kitchen, particularly at the end of a long service when staff are already tired and the pile of heavy-gauge pans is at its deepest. The Pot Boy substantially reduces both the effort and time involved. Scrubber heads are available in nylon and Magicut formats to suit different cleaning requirements, and both are replaceable when worn — which keeps ongoing costs modest and removes the need to replace the whole unit.

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

• Foot-operated switch leaves both hands free for safe handling of heavy cookware
• Wall-mounted design keeps the pot wash area clear of worktop and floor space
• Replaceable scrubber heads help contain long-term running costs
• Compatible with a separately available trolley for in-situ cleaning of fixed equipment such as griddles, brat pans, and ranges
• Low power draw relative to the manual labour it replaces

Installation is straightforward. The unit mounts to a wall at the pot wash station — typically above or beside a sink — and requires a standard electrical connection. It takes up no floor or worktop space, which makes it practical even where the pot wash area is tight. If you intend to use it for cleaning fixed equipment in-situ, the compatible trolley should be factored into your layout from the start.

The Pot Boy suits kitchens that handle a consistent volume of heavy cookware each service. Pubs, restaurants, school kitchens, and contract catering operations tend to find it earns its place quickly. At very high-throughput sites where pot washing is a persistent bottleneck, it is worth considering whether a supplementary approach would serve you better.

If you would like to talk through how the Pot Boy fits your particular setup, the team is happy to help before you commit.

The IMC VQ7 is a countertop potato peeler designed for commercial kitchens where bench space is limited but consistent, reliable peeling is a daily requirement. It works on a batch-load basis, using an abrasive peeling action to process potatoes before discharging cleanly, making it well suited to kitchens that prep in controlled cycles rather than running continuous high-volume lines.

In regular kitchen use, the VQ7 performs consistently batch to batch. The abrasive action is even and repeatable, and the reversible rust-proof liners help maintain that standard over time without requiring frequent attention. It runs quietly relative to others in its class, which is a practical consideration in smaller kitchens where prep and service periods can overlap.

The day-to-day operational advantages are straightforward:

• Compact countertop footprint fits prep benches where floor-standing units are not an option
• Stainless steel and cast alloy construction handles the demands of daily commercial use
• WRAS-approved Class A air break keeps the water connection compliant with current UK regulations
• Quiet running reduces additional noise during busy prep periods
• Easy to clean between batches, supporting good kitchen hygiene practice

Installation is uncomplicated. The VQ7 requires a standard single-phase electrical supply and a cold water connection with a suitable drain. The WRAS approval means no additional backflow protection is needed. It will sit comfortably on most existing prep benches, though it is worth confirming your bench is rated to carry the loaded machine weight before positioning it.

This machine is best suited to smaller operations — pub kitchens, cafés, smaller restaurants, and contract catering units — where potato peeling is a regular but not industrial-scale task. Sites processing significantly larger volumes per session, or running back-to-back batches continuously across a full prep shift, should consider a higher-capacity model to avoid placing sustained demand on a unit designed for this throughput range.

If you are unsure whether the VQ7 matches your prep volumes or want to talk through the installation setup, we are happy to help you work that out before you order.

The IMC VQ3.5 is a countertop electric potato peeler designed for commercial kitchens that process a steady daily volume of potatoes but do not require the continuous throughput of a larger floor-standing machine. It operates on a batch basis — a measured load per cycle — and is simple enough to run consistently across a full prep shift without demanding close operator attention.

In practice, this machine sits comfortably alongside other morning prep tasks. It is not intended as a production-line unit, but as a reliable piece of kit that does its job cleanly and gets washed down without fuss. The stainless steel and cast alloy construction holds up well in the wet, busy conditions of a working prep kitchen, and the straightforward mechanical design means there is little to go wrong under normal daily use.

From an operational standpoint, the main advantages are:

• Compact countertop footprint suits smaller prep areas and tight bench layouts
• Simple controls reduce training time and the risk of operator error
• WRAS-approved Class A air break keeps the installation compliant with UK water regulations
• Straightforward strip-down at the end of service supports good hygiene practice
• Low-maintenance design helps keep running costs and unplanned downtime to a minimum

Installation requires a standard electrical supply and a water connection with a compliant waste arrangement. There are no exceptional space or access demands, which makes it practical for prep areas that are already working hard. It is worth confirming your available bench space and waste routing before ordering.

This machine is well suited to smaller restaurants, pub kitchens, care homes, schools, and similar operations where daily potato volumes are moderate rather than high. For sites with significantly greater throughput requirements, a larger-capacity unit would likely serve better.

If you would like to talk through whether the batch size and daily cycle capacity aligns with your prep volumes, the team is happy to help you work that out.

This is the replacement nylon brush head for the IMC Pot Boy automatic pot scrubbing machine. The nylon bristle construction delivers a moderately gentle scrubbing action, making it appropriate for routine cleaning of pots, pans, and gastronorm trays where surface marking is a concern.

Brush head condition has a direct effect on how the Pot Boy performs day to day. A worn or degraded head reduces scrubbing effectiveness, slows throughput, and pushes more manual effort back onto pot wash staff — something that becomes particularly noticeable during and after a busy service. Replacing the head at the right interval keeps the machine performing consistently and maintains a predictable pace through the pot wash cycle.

• Suited to routine daily cleaning of pots, pans, and gastronorm trays
• Appropriate where a softer bristle action helps avoid marking cookware surfaces
• Supports consistent throughput in high-volume pot wash setups

It is worth confirming compatibility with your specific Pot Boy model before ordering, as IMC has produced variants of the machine over the years. Where the workload regularly involves heavily burnt-on residue or more aggressive soiling, a stiffer brush material may be better matched to that demand.

If you are unsure whether this is the right head for your machine or your cleaning requirements, the team is happy to help you confirm the correct choice before you order.

The IMC Pot Boy Mobile Trolley is a purpose-designed accessory for use alongside the IMC Pot Boy pot scrubbing machine. It is not a standalone piece of equipment — it works as part of a coordinated pot wash workflow, giving kitchen porters a stable, wheeled platform to move pots, pans, and gastronorm containers between the scrubber, the sink, and storage without repeated heavy lifting or improvised handling.

In a working pot wash area, the physical organisation of the space has a direct effect on both throughput and staff wellbeing. A matched trolley keeps dirty and clean ware moving predictably through the wash cycle, reduces the risk of items being stacked on the floor or balanced unsafely, and helps kitchen porters maintain a consistent pace even during the busiest service periods. The mobile base allows the trolley to be repositioned to suit the layout of the pot wash section or moved clear when the area needs cleaning down.

• Pairs directly with the IMC Pot Boy scrubbing machine for a coordinated workflow
• Mobile platform reduces lifting and double-handling throughout service
• Helps maintain an organised, safer pot wash area at peak times
• Repositionable to suit different kitchen layouts and cleaning routines
• Reduces physical strain on kitchen porters during high-volume periods

As an accessory, no utility connections are required. The main practical consideration before ordering is confirming compatibility with your specific Pot Boy model, and ensuring the pot wash area has sufficient clear floor space for the trolley to operate effectively alongside the machine.

This trolley is well suited to any operation already running the IMC Pot Boy system where a purpose-built handling solution is preferable to an improvised one. At very high pot wash volumes, it is worth considering whether additional handling equipment would further support throughput.

If you are putting together or reviewing a pot wash setup and want to be sure everything works well as a system, we are happy to help you think it through.