BK Resources UBB-21-IBCP36-8 Bar Equipment - UBB-21-IBCP36-8

• Reliable Ice Storage:
  Commercial-grade underbar ice bin made from T‑304 stainless steel, keeping ice secure and hygienic — ideal for bars, cocktail stations, or beverage service areas.

• Efficient Cold Plate Cooling:
  Equipped with an 8-circuit aluminum cold plate to maintain consistent low temperatures, reducing ice melt and keeping drinks cold during busy service periods.

• Good Capacity & Compact Footprint:
  Holds approximately 120 lbs of ice in a 36″ wide × 21″ deep × ~34″ high unit, balancing storage volume with under-bar space efficiency.

• Sanitary & Durable Construction:
  Stainless steel construction, included lid, and drain help maintain hygiene and simplify cleaning in commercial beverage operations.

• Ease of Use for Bar Workflow:
  Underbar design, insulated bin, and cold-plate cooling allow bartenders to access ice quickly and maintain ice quality during peak service hours.

• Smart Investment for Beverage Operations:
  Combines capacity, durability, and functionality, supporting efficient service and high-volume beverage operations.

Q: What is the BK Resources UBB-21-IBCP36-8 designed for?
A: It’s an underbar ice bin for bars, restaurants, and commercial beverage stations to store and dispense ice efficiently.

Q: What materials is it made of?
A: 18-gauge type-304 stainless steel for the body and ice well, with a sturdy pedestal base and stainless-steel legs.

Q: What are its dimensions and capacity?
A: Overall size: 36" wide × 21" deep × 33.5" high. Bin capacity: ~120 lbs of ice, 12‑9/16" deep insulated bin.

Q: Does it include cooling features?
A: Yes — an 8-circuit aluminum cold plate helps maintain ice temperature and reduce melting.

Q: How is cleanup and maintenance handled?
A: Features a 1/2" NPT drain with plug for meltwater and adjustable stainless-steel feet for leveling.

Q: Why choose this ice bin over a standard bin?
A: Insulated stainless-steel construction, large capacity, cold-plate chilling, and commercial-grade durability make it ideal for high-volume beverage service.

• Clean daily: Wipe all stainless‑steel surfaces, including work tops, shelves, and any compartments, with warm water and a mild, pH‑neutral detergent using a soft cloth or sponge.

• Rinse and dry thoroughly after cleaning to prevent water spots, mineral deposits, or corrosion.

• Avoid abrasive tools and harsh chemicals: Do not use steel wool, wire brushes, scouring pads, bleach, or chlorine-based or highly acidic/alkaline cleaners, as they can scratch or damage stainless steel.

• Sanitize regularly: Especially if used for drink preparation or handling glassware—clean and disinfect surfaces, then rinse and dry fully.

• Check drainage and compartments: If the unit includes drains or storage compartments, ensure drains are clear and compartments dry to prevent mold, bacteria, or rust.

• Inspect structure periodically: Check legs, welds, hinges, shelves, and any moving parts for loosening, wear, or corrosion; tighten or repair as needed.

• Avoid placing hot items directly on surfaces: Use mats or trivets for hot glassware or equipment to prevent heat damage or discoloration.