TEFCOLD · TC Series
TEFCOLD TC26, TC37 and TC57 professional ice maker for hospitality
The TEFCOLD TC is a professional ice maker for bars, restaurants, cafés, hotels and cocktail bars that need clear cubes for drinks and horeca service. It is available in 26, 37 and 57 kg/24 h, with integrated storage, SS304 stainless steel and a spray system.
The TC range produces ice cubes of approximately 31 x 35 x 31 mm and 18 g, designed for drinks, cocktails, soft drinks, bar service and daily professional use.
Available models
TC26, TC37 and TC57
Production
26, 37 or 57 kg/24 h
Cube
31 x 35 x 31 mm · 18 g
Recommended use
Hospitality, bars, restaurants and cocktail bars
What is the TEFCOLD TC professional ice maker?
The TEFCOLD TC professional ice maker is a self-contained ice machine with integrated storage, designed to produce transparent cubes using a spray system. This system helps obtain clearer, more compact, slow-melting ice, especially suitable for drinks and cocktails.
The range consists of three variants to adapt capacity to the real consumption of the business: TC26 for compact service points, TC37 for medium demand and TC57 for venues with higher ice turnover.
Main advantages for bars, restaurants and cocktail bars
Clear ice
Spray system to produce crystal-clear cubes, suitable for drinks, cocktails and professional presentation.
Stainless steel SS304
Exterior made of high-quality SS304 stainless steel for professional use in hospitality.
Ag+ tank
Insulated bin with easy-to-clean Ag+ surfaces to help reduce bacteria and odours.
Easy maintenance
Easily accessible condenser filter, scoop included, silent water pump and drain pump.
Choose the right model: TC26, TC37 or TC57
| Model |
Ice production |
Storage |
For guidance only |
External dimensions |
| TC26 |
26 kg/24 h |
8 kg |
Small bars, coffee shops, compact restaurants, cocktail support or moderate service. |
390 x 515 x 640 mm |
| TC37 |
37 kg/24 h |
16 kg |
Bars, restaurants, pubs, cocktail bars and horeca businesses with medium ice consumption. |
500 x 580 x 785 mm |
| TC57 |
57 kg/24 h |
28 kg |
High-turnover venues, cocktail bars, restaurants with intense service and bars with higher demand. |
500 x 580 x 895 mm |
Recommended applications
-
Bars and pubs: daily production of ice cubes for soft drinks, mixed drinks, beer served over ice in specific formats, and bar service.
-
Cocktail bars: clear, slow-melting ice to improve cocktail presentation and thermal stability.
-
Restaurants: support for drinks, spot cooling of bottles, table service and prep in the kitchen.
-
Cafés and fast-food outlets: ice for cold drinks, iced coffees, soft drinks and high-turnover preparations.
-
Hotels and horeca spaces: support for bar, buffet, room service or self-service areas.
-
Fresh fish and food: occasional use to keep food cold when required by the establishment’s procedures.
Comparative technical features
| Feature |
TC26 |
TC37 |
TC57 |
| Manufacturer item no. |
43618 |
43619 |
43620 |
| GTIN / EAN |
5708181711078 |
5708181711085 |
5708181711092 |
| Production capacity |
26 kg/24 h |
37 kg/24 h |
57 kg/24 h |
| Bin capacity |
8 kg |
16 kg |
28 kg |
| Cube size |
31 x 35 x 31 mm · 18 g |
31 x 35 x 31 mm · 18 g |
31 x 35 x 31 mm · 18 g |
| Water consumption |
100.8 l/24 h |
115.2 l/24 h |
115.2 l/24 h |
| Gross / net weight |
39 / 33.4 kg |
48 / 40 kg |
55.6 / 48.15 kg |
| Exterior finish |
SS304 |
SS304 |
SS304 |
| Feet |
4 feet and adjustable legs |
4 feet and adjustable legs |
4 feet and adjustable legs |
| Refrigerant |
R290 |
R290 |
R290 |
| Refrigerant charge: 30 g |
66 g |
68 g |
80 g |
| Maximum ambient temperature |
+40 °C, 40% RH |
+40 °C, 40% RH |
+40 °C, 40% RH |
| Input power |
350 W |
520 W |
650 W |
| Voltage / frequency |
220-240 V / 50 Hz |
220-240 V / 50 Hz |
220-240 V / 50 Hz |
| External dimensions |
390 x 515 x 640 mm |
500 x 580 x 785 mm |
500 x 580 x 895 mm |
| Packing dimensions |
450 x 575 x 710 mm |
555 x 635 x 855 mm |
555 x 635 x 965 mm |
| 40 ft container load |
368 units |
231 units |
144 units |
Ice quality and actual performance
The TC range uses a spray system to produce crystal-clear, slow-melting cubes. This type of ice is particularly interesting for drinks and cocktails because it offers better visual appeal and takes longer to dilute than hollow or low-density ice.
The actual performance of any ice machine depends on the ambient temperature, the inlet water temperature, the condition of the air filter, the available ventilation and the maintenance of the water circuit. That is why it is important to install the unit with sufficient space, suitable water and a proper cleaning routine.
Installation: water, electricity, ventilation and location
TEFCOLD TC ice makers must be installed indoors, in a dry, ventilated area away from heat sources. They are not suitable for outdoor use or for spaces where the manufacturer’s operating limits are exceeded.
- Always connect to an earthed power outlet.
- Do not use power strips, multi-socket adaptors or extension leads.
- The power supply must match the indicated voltage: 220-240 V / 50 Hz.
- The recommended circuit must have appropriate protection; the manual specifies a 10 A reference.
- Leave at least 20 cm between the back of the unit and the wall.
- Leave sufficient side clearance for ventilation and do not block the front filter.
- If it is placed near other equipment that generates heat, leave at least 10 cm of clearance.
- The inlet water temperature must be between 10 °C and 30 °C.
- The cold water inlet pressure must not exceed 5 bar; if it is higher, a pressure reducer must be installed.
- After positioning the unit, wait at least 2 hours before starting it up.
Recommended water and filtration
Water quality directly affects ice clarity, taste, machine performance and the service life of internal components. The water must be suitable for human consumption, with appropriate hardness and low chlorine content.
Install Beer recommendation: in areas with hard or sedimented water, we recommend considering a pre-filtration system. Limescale, particles and installation residues can cause poorer ice quality, lower output, noise, blockages and unwanted breakdowns.
Basic use of the ice maker
- Check that the power outlet is live and correctly protected.
- Turn on the water supply.
- Switch on the front power switch.
- The unit enters an initial delay mode of approximately 5 minutes.
- Then the water intake and ice production cycle start.
- The duration of each cycle depends on the ambient temperature and the water temperature.
- If it will not be used for an extended period, switch off, unplug and shut off the water supply.
Recommended cleaning and maintenance
Maintenance is essential to preserve ice quality and avoid performance issues. Cleaning must always be carried out with the unit switched off and disconnected, except for the specific steps in the cleaning cycle indicated by the manufacturer.
- Clean the stainless steel exterior with a damp cloth and dry with a clean cloth.
- Do not spray water, solvents or cleaning products directly onto the unit.
- Do not use aggressive chemical products that may cause corrosion or internal damage.
- Empty the ice from the bin before cleaning the system.
- Clean the spray system following the procedure in the manual.
- Clean the ice bin with a mild soapy solution, rinse and dry.
- Avoid leaving limescale or cleaning product residues in the tank.
- Clean or replace the inlet water filter according to use; the manual recommends checking cartridge replacement approximately every 6 months.
- Carry out cleaning operations on the unit at least 4–5 times a year, or more frequently if usage or water hardness so requires.
Compatibility, operating limits and correct selection
Important: these units produce ice for drinks and horeca uses, but they do not replace a water treatment system or consumption planning. To choose the right model you must consider litres of drink served, peak workloads, available space, ventilation, water hardness, drainage and cleaning frequency.
In bar or restaurant projects, the ice maker must be sized together with the rest of the beverage system: taps, coolers, water, CO₂, lines, refrigeration equipment, cleaning and maintenance. First the actual service requirement is defined and then the appropriate machine capacity is chosen.
Spare parts and technical service
TEFCOLD documentation includes exploded views for components such as air filter, cleaning button, power switch, door, adjustable feet, evaporator, R290 heat exchanger, compressor, condenser, fan, water pump, drain pump, water filter, inlet valve, probes and electronic board.
To preserve the unit’s safety, performance and warranty, internal interventions must be carried out by qualified personnel using spare parts suitable for the corresponding model.
Downloads and technical documentation
We recommend checking the manufacturer’s documentation before installing the unit, especially if it will be placed under a bar, next to hot machinery, in areas with limited ventilation or connected to water networks with high pressure.
Frequently asked questions about TEFCOLD TC ice makers
What is the difference between TC26, TC37 and TC57?
The main difference lies in the production and storage capacity. The TC26 produces 26 kg/24 h and stores 8 kg; the TC37 produces 37 kg/24 h and stores 16 kg; the TC57 produces 57 kg/24 h and stores 28 kg.
What size are the ice cubes?
All three models produce cubes of approximately 31 x 35 x 31 mm, with an approximate weight of 18 g per cube.
Is the ice transparent?
Yes. The TC series uses a spray system designed to produce crystal-clear, slow-melting ice cubes.
Is it suitable for cocktails?
Yes. It is a suitable range for bars, cocktail bars, restaurants and horeca venues that need ice for drinks, cocktails and bar service.
Does it need water and drain connections?
Yes. They are self-contained ice machines connected to the water supply and with wastewater drainage via a drain pump. The water pressure must not exceed 5 bar.
Can I install it outdoors?
No. The manual states that the unit is designed for indoor use, in a dry, ventilated location with controlled temperature.
Is it advisable to install a water filter?
Yes, especially in areas with hard water, particles or high chlorine content. Water quality affects the ice, flavour, performance and service life of the machine.
How often should it be cleaned?
The manual states that cleaning applications should be carried out at least 4–5 times a year. In intensive hospitality use or with hard water, it may be necessary to increase the frequency.
Does it include an ice scoop?
Yes. The manufacturer’s datasheet states that an ice scoop is included.
Install Beer technical advice
At Install Beer we can help you choose between TC26, TC37 and TC57 according to your actual ice consumption, available space, ventilation, water pressure, water hardness and type of service. We can also advise you on filtration, beverage dispensing, coolers, taps, CO₂, maintenance and technical cleaning.
