Ice is something so everyday that we rarely give it more than a cursory glance – until the ice machine breaks down in the middle of the hottest day at a restaurant, or ice cubes with holes in them end up in our drinks.
Those holes in the ice, found mostly in restaurants and bars, are not just a coincidence or an aesthetic experiment by a bored engineer. Behind them lies a thoughtful science that involves thermodynamics, economics, and even safety standards. Yes, this innocent piece of frozen water is the result of a real small industrial revolution.
How are ice cubes with a hole made?
To begin with: this type of ice is called hollow ice, bullet ice, tubular ice or simple commercial ice – but if it reminds you of a frozen donut, you're not alone. This shape isn't just the result of coincidence or a designer whim, it's a result of the way commercial ice machines work.
Instead of slowly freezing water in molds like a home freezer, commercial machines use a cold metal cylindrical surface (called an evaporator), after which water is gently sprayed. This starts immediately to freeze in layers from the outside to the insideWhen the ice is thick enough, the machine will slightly warm, which makes ice resign and – voilà – a hollow ice cube that is neither a cube nor ice, but a real little engineering masterpiece.
Why do restaurants love these ice cubes?
1. Fast and efficient cooling
The biggest advantage of hollow ice is increased surface area, which comes into contact with the liquid. Greater contact means faster cooling of the drink, without diluting it immediately. This means your gin and tonic doesn't just look fresh - it really is.
2. Ideal for cocktails
Unlike crushed ice, which melts quickly and often turns a cocktail into sad ice soup, is bullet ice more compact and slowly solublePerfect for shaking, straining and serving without ice chips sticking to your tongue.
3. Speed and mass production
Restaurants need large amounts of ice – immediately. And it is this form that allows fastest productionNo waiting 8 hours for one tray to freeze – we’re talking about industrial quantities in minutesHollow ice also falls off the roller more easily, which means less maintenance and fewer complications.
4. The perfect ratio of ice to drink
This ice doesn't just cool your drink - it does without displacing too much fluidWhich means: the guest doesn't feel cheated because they got more ice than drinks, and at the same time every sip is ideally chilled.
5. Water saving and safety
Commercial ice machines consume less water per cube – because it is hollow, the water is not used up to its full volume. Furthermore, it is assumed that these cubes less choking hazard – if there is an accident, the hole might at least allow some air to pass through. A little creepy, but useful.
Why can't we find this ice at home?
Short answer: cost-effectiveness. Home refrigerators must be simple, reliable and cheapThat's why they have crescent-shaped ice cubes formed in a curved mold that allows easier ice ejection by turning the handle.
Even this format has its advantages: less splashing, fuller looking glass, good compatibility with dispensers. Which means: your refrigerator doesn't overspend, it just works on a limited budget.
Where can we find hollow ice?
- In airplanes: most airlines use pre-made commercial ice with a hole – and no, it's not because of pressure or turbulence.
- In hotels: those ice machines in the hallways? Same technology as in restaurants.
- In rare home appliances: higher price ranges of stand-alone ice machines already allow bullet ice, but the price is significantly higher.
Last updated 2025-06-26 / Affiliate links / Photo source: Amazon Product Advertising API
Should we use this ice at home too?
It depends. If you're a home bartender or have frequent visitors who you want to impress, then yes – Investing in a bullet ice machine makes sense. Fast cooling, aesthetic value, less dilution.
But for the average household? Not necessarily. Large cubes, ice balls, or classic cubes – they all have their advantages.
In short: Hollow ice is much more than frozen water with a designer upgrade. It's the result of decades of development, science, and the demands of everyday restaurant life. And the next time you're sipping a drink at the bar, take a moment to admire this frozen little miracle. If nothing else, you now have at least one really cool topic for dinner conversation. (But maybe skip the cockroach story.)
