Picture this: a bartender drops a crystal-clear, perfectly square ice cube into your drink. It clinks against the glass, melts slowly, and keeps your cocktail crisp without watering it down. That’s the magic of Kold-Draft ice machines—a name that’s been synonymous with top-tier ice for nearly 70 years. Born in Erie, Pennsylvania, Kold-Draft didn’t just make ice; they redefined it, turning a basic necessity into a craft. Let’s take a frosty trip through the history of Kold-Draft ice machines and see how they froze their way into legend.
The Cool Beginnings: 1950s Erie
Kold-Draft’s story starts in 1955, in the industrial heart of Erie, Pennsylvania. The company sprang from the Schramm family, whose roots were in Schramm, Inc., a business known since 1900 for building rugged air compressors and pumps. After World War II, with refrigeration tech booming, the Schramm crew spotted a new opportunity. Why not use their engineering chops to tackle ice? Thus, Kold-Draft was born—a name that nodded to cold precision and reliable output.
Their mission was bold: ditch the cloudy, uneven ice of the day and create something better. Kold-Draft’s early machines introduced a game-changing “upside-down” freezing method. Water flowed upward into individual copper evaporator cells, freezing from the bottom up. As it froze, air bubbles and impurities were pushed out, leaving behind solid, transparent cubes—typically 1” x 1” x 1” “full cubes” that looked like little glass blocks. It was slower than other methods, but the result? Ice that was pure, dense, and stunningly clear.
A Bartender’s Best Friend: The 1960s Boom
By the 1960s, Kold-Draft machines were chilling their way into the spotlight. Bartenders were the first to fall in love. In an era when cocktails were making a comeback—think Mad Men vibes and martini shakers—Kold-Draft’s full cubes were a revelation. They melted slowly, preserving the drink’s flavor, and their clarity added a touch of elegance. From dive bars to upscale lounges, Kold-Draft ice became a mark of quality.
The machines weren’t just for show, though. Hotels used them to keep buffets fresh, restaurants relied on them for seafood displays, and even hospitals turned to Kold-Draft for patient care. Alongside the full cube, they offered “half cubes”—smaller, faster-freezing options for soda machines—but it was the full cube that earned them a loyal following. Built with copper evaporators and stainless steel frames, these machines were tough, too, designed to crank out ice day after day without breaking a sweat.
Staying Frosty Through the Decades
Kold-Draft didn’t rest on its laurels. Through the 1970s and ‘80s, they refined their lineup, sticking to their core philosophy: quality over quantity. While competitors like Manitowoc or Scotsman chased mass production, Kold-Draft doubled down on craftsmanship. Their machines were compact—perfect for tight bar spaces—yet powerful, producing 300 to over 1,000 pounds of ice daily, depending on the model. They added air-cooled and water-cooled options, adapting to different climates and needs.
The company stayed true to Erie, too. Manufacturing never left Pennsylvania, a point of pride that kept jobs local and quality high. By the 1990s, Kold-Draft had cemented its niche: they weren’t the biggest ice machine maker, but they were the best at what they did. Their ice became a staple in the craft cocktail movement, with bartenders swearing by its purity and slow melt—perfect for sipping whiskey or a classic Old Fashioned.
A Modern Classic
Today, Kold-Draft is part of the Middleby Corporation, which acquired it in 2018, but its soul remains in Erie. The machines still hum with that old-school charm—many vintage units from the ‘70s and ‘80s are still running, a testament to their durability. Modern models, like the GB1060 or HD201 series, blend classic design with upgrades like energy-efficient compressors and digital controls, producing up to 2,000 pounds of ice daily for bigger operations.
Kold-Draft’s ice remains a bartender’s darling, especially in the craft cocktail world. Mixologists geek out over its clarity—achieved without fancy water treatments, just smart engineering—and its ability to elevate a drink’s presentation. Beyond bars, it’s a workhorse in small restaurants, boutique hotels, and anywhere aesthetics matter as much as function.
A Legacy Frozen in Time
Kold-Draft didn’t invent ice machines (that nod goes to earlier pioneers like Vogt), but they perfected a piece of them. Their history is less about flashy breakthroughs and more about quiet consistency—delivering the kind of ice that turns a good drink into a great one. In a world of mass-produced everything, Kold-Draft stands out as a throwback: a company that bets on quality, not scale.
Next time you spot a Kold-Draft cube—square, clear, and stubbornly slow to melt—raise a glass. It’s not just ice; it’s a little piece of Erie’s legacy, frozen in time since 1955. From Pennsylvania to your palate, Kold-Draft proves that sometimes, the simplest things are worth doing right.
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