Blizzard SN-25C Underbench Ice Maker – 25Kg/Day, Bullet Ice, Stainless Steel

The Blizzard SN-25C is an underbench bullet ice maker for cafés, bars and restaurant beverage counters. It produces up to 25kg per 24 hours, with a stainless steel exterior and an accessible on/off switch.

Consider the SN-25C for a café, small bar or restaurant beverage counter where bullet ice suits the drinks menu and expected demand fits within its up-to-25kg daily output. Its compact cabinet supports underbench positioning, provided the installation leaves room for ventilation, connections and servicing. For event service, assess the busiest serving period separately from the daily total.

• Cafés and coffee shops using bullet ice for chilled drinks.
• Bars, pubs and restaurant beverage counters whose ice demand fits within the daily output.
• Event beverage stations where production and stored ice have been checked against the serving window.

• Sites needing more than 25kg of ice per day: compare a larger commercial ice maker, including the Blizzard SN-81B with its listed 80kg output.
• Drinks menus requiring cube ice: compare the Blizzard SN-420P, which produces cube ice.
• Bench recesses without ventilation or service access: choose an installation position that accommodates the machine and its operating clearances.

Start with the ice format: the SN-25C makes bullet ice, 28mm in diameter by 40mm long. Choose it when that shape suits the drinks you serve; compare a cube-ice machine when the menu calls for cubes.

Separate production from storage. Up to 25kg per 24 hours describes daily production, while approximately 15kg describes bin storage and approximately 6kg is the bin-control setting. Plan around both total consumption and the amount needed before the next production cycle.

Check the complete installation space, including the support configuration, ventilation, door access, water connection and drainage. An underbench cabinet still needs access for cleaning and service.

Include maintenance in the buying decision. Filter-cartridge replacement and descaling are recurring tasks, and the six-monthly service programme includes mechanical, refrigeration and electrical checks.

• Compact underbench format with a stainless steel exterior.
• Spray-type evaporator and heat-retaining injection tank support clear, hard bullet ice.
• Accessible on/off switch and a single hinged door.
• 240V supply with a required 10A outlet.

• Production is rated at up to 25kg per 24 hours, so larger daily requirements call for a higher-output machine.
• The approximately 6kg bin-control setting is lower than the approximately 15kg storage capacity.
• The bullet-ice format will not replace a cube-ice requirement.
• Water connections, drainage, ventilation and regular servicing must be accommodated.

• Blizzard SN-81B Under Bench Ice Maker – 80kg Output, Air Cooled: The Blizzard SN-81B is an air-cooled underbench model with a listed 80kg output, compared with the SN-25C's up-to-25kg output per 24 hours.
• Blizzard SN-420P Air-Cooled Ice Maker – 189kg/24hr, Cube Ice with 125kg Bin: The Blizzard SN-420P makes cube ice at a listed 189kg per 24 hours with a 125kg bin, compared with the SN-25C's bullet ice, up-to-25kg daily output and approximately 15kg storage.

• Check the underbench opening. The cabinet measures 375 × 575 × 762mm W × D × H with castors fitted; allow for the specified −5 to +10mm dimensional variation. Leave additional space for ventilation, opening the door, connections and service access.
• Confirm the support configuration. Cabinet height without castors or legs is 672mm, and height-adjustable legs are listed at 90–105mm. Confirm the fitted supports before committing to a tight opening, then level the machine.
• Provide power, water and drainage. Plan a 240V/50Hz supply and a required 10A outlet for the 300W machine. Arrange the mains-water connection and drainage before installation.
• Keep routine cleaning accessible. Wipe down the exterior, clean the ice bin, flush the water lines and check filters monthly. Replace the water-filter cartridge every six months and descale the evaporator plate with an approved nickel-safe ice-machine descaler.
• Arrange six-monthly water-system care. Remove scale and mineral deposits from the evaporator plate and water-distribution system, and sanitise the reservoir, distribution tubes and bin interior. Include checks of the inlet valve, float and filters, any ice-thickness probe or sensor calibration, and the water pump and pump housing.
• Include condenser and refrigeration checks. The service programme includes cleaning and flushing condenser coils on air-cooled units, inspecting the fan motor and blades, and checking refrigerant pressures, superheat and subcooling with adjustment where required. Have a qualified technician test compressor amperage and performance, check the harvest-cycle heater or hot-gas valve as applicable, and inspect electrical connections, relays and contactors.
• Maintain ice quality and service records. Regular cleaning and service support ice shape, thickness, hygiene and machine life, and help reduce bacterial-growth risks. Failure to maintain the machine may void the warranty; contact KW Commercial Kitchen on 1300 001 366 to arrange service.
• Check delivery access. Packing dimensions are 665 × 470 × 740mm W × D × H. Confirm the dispatched package measurements before planning a restricted delivery route.

For body dimensions, see Key Specifications above.