Brema Industrial-Type Ice Production and Storage Systems

Brema is a manufacturer developing professional ice machines in Italy since 1985, joining Hoshizaki Corporation in 2022. The brand's product program produces ice in different forms for beverage service, food display, fish preservation, health applications and industrial processes. When researching Brema ice machine prices, one should first determine which of the cube, half-cube, granular or flake ice options suits the business's use.

Brema machines are distinguished by ice form as well as daily production capacity, integrated storage volume, air- or water-cooled condensing system, and modular or self-contained body structure. When two machines with the same kilogram production figure produce different ice shapes, the usage result in the service area also differs.

How Does Ice Shape Change the Usage Area?

Cube ice is used in bar, restaurant and hotel services requiring slow, controlled cooling in a drink. The gram weight, surface area and internal structure of the ice piece affect melting speed. A large, solid cube and a hollow half-cube take up different space in the same glass and create different contact surface with the drink.

Half-cube or cylinder-shaped ice, thanks to its large surface area, can be considered for carbonated beverages and general bar service. Some machines of this structure work with different production principles geared toward high-scale water conditions. Even so, if water hardness is high, ice shape alone shouldn't be relied upon; the filtration and maintenance plan the machine needs should be established.

Granular or pebble ice creates small, easily portioned pieces. It can conform to a container's shape in cocktail, cold display and certain food service. Granular ice's compressible structure requires a different storage and scoop-portioning arrangement than cube ice.

Flake or snow ice, with its wide surface area and structure that can spread around a product, is used in fish, seafood, charcuterie and cold food display. A thin layer of ice can take the shape around the product. Hygiene conditions for ice-food contact, drainage and removal of melted water in a display should be included in the business's hygiene plan.

Self-Contained and Modular Brema Machines

In self-contained ice machines, the production section and ice bin are in the same body. This structure reduces the need for a separate storage module in bars, cafes or restaurants with limited space. Daily production capacity and the storage volume inside the body are different figures; all the ice a machine can produce in 24 hours may not be held in the bin at once.

Modular machines operate as an ice production head, with a separate bin placed underneath. In hotels, central bars, fish counters or production facilities with high daily consumption, storage capacity can be chosen based on the business's usage cycle. Physical and load compatibility between the production head and bin should be verified per model.

Bin size shouldn't be determined by total daily consumption alone. It should be examined at what hours ice is produced and at what hours it's used intensively. If ice produced overnight is consumed quickly in the morning, the bin should have volume to meet that peak demand.

How Should Daily Production Capacity Be Read?

The kilogram/day figure on ice machines reflects capacity measured at the air and inlet water temperatures set by the manufacturer. As ambient temperature rises or water entering the machine warms, production amount can decrease. For this reason, the catalog figure should be evaluated together with the kitchen's actual summer conditions.

Brema products on Mutfak10 span different capacity classes, from compact machines to models producing hundreds of kilograms of granular or flake ice daily. Flake ice machines like the G 280, G 510 and G 1000, and granular ice systems in the TB and TM series, don't have the same usage volume. The ice type produced and storage arrangement should be checked as much as the model code.

For capacity calculation, the average ice amount used per beverage or service portion is measured. This figure is multiplied by daily service count; cold display, staff use and melt loss are added separately. A production margin should be established that doesn't require the machine to run at maximum load all day.

Air- and Water-Cooled Condensing Systems

Air-cooled ice machines transfer heat from the cooling circuit to ambient air. If the machine's air intake and outlet are blocked, condensing temperature rises and production can drop. The device shouldn't be placed next to hot cooking equipment or inside a narrow cabinet without ventilation.

Water-cooled models remove condenser heat via a water circuit. This can be considered in some projects where ambient air is hot or air circulation is limited. In exchange, condensing water consumption and a suitable drainage connection should be included in total operating cost.

Whether air or water condensing is available varies by model. The decision shouldn't be made on device price alone; ambient temperature, water cost, ventilation possibility, and local plumbing conditions should be examined together.

How Does Water Quality Affect Ice Appearance and the Machine?

Minerals, chlorine and sediment in mains water can affect ice appearance, taste, and scale buildup inside the machine. Inlet water quality is especially important for beverage services wanting clear ice. Filter type should be chosen based not just on water taste but on hardness and sediment analysis.

When spray nozzles, water distribution channels and the evaporator surface are coated with scale, ice shape can be affected and production time can lengthen. Using a filter doesn't completely eliminate the need for cleaning. Maintenance interval should be established based on water hardness, daily production and the manufacturer's technical instructions.

Ice should be treated as food; the bin lid shouldn't be left open and ice shouldn't be handled by hand. The scoop should be kept in a separate, clean, easily accessible holder. Bottles, packages or other products shouldn't be placed on top of ice in the bin.

R290 and Model-Based Refrigerant Selection

Brema's product program includes many models operating with R290 natural refrigerant. For devices using R290, installation area, ventilation and service intervention must comply with the manufacturer's safety instructions. It shouldn't be assumed all Brema models use the same gas.

Refrigerant choice is not a setting users change daily. Maintenance or repair should only be performed by technical staff qualified to work with the relevant gas. The gas type and charge amount on the machine's label should be checked before service.

Featured Highlights

• Cube, half-cube, granular, pebble, flake and snow ice options geared toward different uses from beverage service to food display
• Compact self-contained machines alongside modular production heads that can use a high-capacity separate bin
• Air- or water-cooled condensing options selectable based on installation area conditions; availability varies by model
• Different model families using R290 natural refrigerant, and digital monitoring options in certain newer-generation machines

Installation Checks for a Brema Ice Machine

The temperature, air circulation and sun exposure of the area where the machine will be placed should be measured. Grilles in front of or beside an air-cooled device shouldn't be blocked by a wall, furniture or another machine. Service clearance sufficient for removing filters and internal parts should be left above the machine.

On the clean water line, pressure, hardness and filter connection should be checked; on the wastewater line, slope and backflow risk should be checked. If bin drainage works by gravity, the drainage point should be at a suitable level relative to the machine. In an under-counter installation, lid movement and the scoop's usage area shouldn't be obstructed.

The electrical line should be prepared according to the device's power, voltage and phase information. For high-capacity modular systems, the filled weight of the ice bin should be included in the floor's load calculation. The water system should be cleaned and the manufacturer's startup procedure applied before first use.

Brema Ice Machines on Mutfak10

Self-contained or modular Brema machines producing cube, granular, flake and different ice forms can be compared on the Brema industrial-type ice machines page on the Mutfak10 sales platform operated by Arlinoks. Brema ice machine prices vary by ice shape, daily production, bin volume, condensing system and refrigerant.

Frequently Asked Questions

How do Brema cube ice machines differ from granular and flake ice machines?

Cube ice machines produce pieces of specific shape and weight for beverage service. Granular ice offers a smaller, easily portioned structure, while flake or snow ice is used for product display and cold-holding surfaces. Machine choice should be based not just on kilogram capacity but on the process the ice will be used for and the desired melting behavior.

Are daily production and storage capacity the same thing in a Brema ice machine?

No. Daily production refers to the amount of ice the machine can produce in 24 hours under specific test conditions, while storage capacity refers to the maximum ice that can be held in the bin at once. A machine with a small bin can have high daily production but may not accumulate enough stock before a busy service.

What criteria affect Brema ice machine prices?

Price is determined by ice shape, daily kilogram capacity, integrated storage volume, and whether the device is modular or compact. Features such as air- or water-cooled condensing, R290 refrigerant, a separate bin, and remote monitoring can also change the total investment. Water filter, drainage pump and installation equipment should be additionally evaluated.