BWT
BWT Ice Maker Water Filter - WFI37000
130 × 430 × 130mm
$177.65$209.00
In Stock
Commercial Beverage Equipment
Commercial ice makers are the beverage-equipment hub for deciding how ice will be produced, stored, dispensed and handled.
Use this category when the venue needs ice for drinks or service but has not yet chosen between self-contained machines, modular heads, bins, dispensers, crushers or accessories.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial ice maker that fits your budget, venue type and compliance needs.
Standards & Compliance
The right child category depends on the ice workflow:
FAQ
Yes—filters reduce scale, improve clarity and protect the machine long-term.
No. Ice makers do not require a canopy, but they do require ventilation space.
Small cafés use 30–80kg/day; bars and pubs 100–200kg; seafood venues up to 500kg/day.
It helps choose how ice will be made, stored, dispensed and supported.
Decide whether the pressure point is production, bin storage, dispensing, crushing or accessories.
Why KW
KW routes ice decisions by station design: making ice, storing ice, dispensing ice, crushing ice and maintaining the setup are separate decisions. That keeps a machine purchase from being isolated from the bar, cafe or kitchen workflow around it.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Ice links water supply, drink prep, glass service, storage and cleaning. Operator detail: trace one bucket or scoop movement from machine to drink station; long ice walks waste time and create handling problems.
Common mistakes include buying production without storage, placing the machine away from the station that uses it, or forgetting accessories. Ice decisions often lead to bar fridges, glasswashers, scoops, bins, shelving and cleaning supplies.
Ice Bins
Plan ice bins, scoops, drink stations, glasswashing, refrigeration and cleaning routines.
