Kold-Draft Ice Machines Make Ice Cubes in Variety of Sizes

September 10, 2009—KOLD-DRAFT, a leader in the manufacture of high quality ice machines and now under new management, has been the premier brand for discerning foodservice, bar, and hotel operations who demand the highest quality. KOLD-DRAFT equipment makes pure ice cubes in three sizes and crushed ice in four sizes to fill any need for hotels, restaurants, bars, hospitals, and other institutions.

Free from impurities, KOLD-DRAFT ice won’t distort the taste or water down drinks of any type. Pure, perfectly shaped ice melts more slowly and adds extra sparkle to drinks and chilled food displays. KOLD-DRAFT’s line of ice machines, bins, crushers, and dispensers are capable of producing from 300 to 2,400 pounds of pure ice per day in the following sizes.
•    The Full Cube: The only true large cube (1-1/4" x 1-1/4" x 1-1/4") on the market. Only KOLD-DRAFT ice machines can make perfect full cubes for applications such as premium bar drinks, bagged ice, room service, and marine and airline use.
•    The Half-Cube: Half the size of full cubes (1-1/4" x 1-1/4" x 5/8"), they are ideal for fast food or full-service restaurants. The Half-Cube machines are the most efficient in KOLD-DRAFT’s line.
•    The Cubelet: One-quarter of the full cube (1-1/4" x 5/8" x 5/8"), the Cubelet provides ease of handling and maximum displacement for higher profits. Perfect for any beverage service, the Cubelet is the most versatile and popular size.
•    Crushed Ice: It’s made from KOLD-DRAFT cubes, so it has no impurities—making it last longer without distorting the taste of drinks or killing the carbonation. And because KOLD-DRAFT Crushed Ice lasts longer, it is the economical-choice for buffets, salad bars, and other serving stations. Available in extra fine, fine, medium and large textures.

Suggested Articles

Who you allow to be on your team reflects your standards. It's crucial that you implement an effective hiring system.

Personalized guest experiences are an increasingly crucial element for any bar, nightclub, restaurant or hotel's success.

As Fred Minnick said recently, the bar world is a leader in driving diversity, but we still have a long way to go.