This is the classic ice "cube", with six sides. One of the sides is concave, and this hollow space creates greater heat exchange surface, hence faster cooling of beverages drinks. Soda beverages and mixed drinks just go hand in hand with the Casino cube!
The ice making technology for this type of cube - a vertical evaporator - allows for high ice production capacity at low operating costs. Lots of ice at low operating costs is what is offered by Casino ice cube making machines. Highly mineralized water, often present in our cities, does not create problems to the ice making process when the vertical evaporator technology is used. Therefore, routine maintenance cycles on these machines may be scheduled at longer intervals!

Massive (no "hole"!), thimble shaped, transparent and absolutely pure: this is the Bistrot cube. The Bistrot ice cube, the best for slow-melting, enhances the flavor of drinks, keeping the temperature of your drink chilled for a longer period of time.
Bistrot ice cubes are formed inside thimble shaped capsules, positioned horizontally as part of the evaporator assembly, on which water is jet-sprayed in an upward flow. Hence ice cubes are formed only by the purest water molecules, the first to freeze as temperature reaches zero degrees Celsius. Water minerals (that freeze at lower temperatures) are "washed away" and drop back into the water sump. They are then discharged prior to the start of a new freezing cycle. As a result of this process, pure, minerals-free, tastless and odorless Bistrot ice cubes are formed.