01The moment
The few seconds your guests will film.
Pour supercooled water onto a chilled surface and it climbs upward into a clear stalagmite of ice, right in front of them. Instant. Silent. On demand. The most Instagrammable thing you can do with a cocktail or a dessert.
- Held at
- −8 to −12°CLiquid, not frozen, until you need it
- Capacity
- 33 L or 43 LTwo sizes, to suit the bar or the kitchen
- Origin
- Made in JapanTechnology born in Osaka, 2016
- Flavour
- UnchangedPure visual spectacle, honestly
02Below zero
+20°CWater, as you know it.
0°CThe freezing point. By every rule, it should turn to ice.
−8 to −12°CIt doesn’t. Held liquid, calmly, until you need it.
ThenOne touch.
InstantlyIce, rising in front of the guest.
03The safety case
The theatre of liquid nitrogen. None of the danger.
The usual way to get this kind of table-side spectacle is liquid nitrogen, at around −196°C. It has caused documented, severe accidents, and calls to keep it out of restaurants are growing. Magiquoal-D+ gives you the same wonder from a machine you can hand to any member of your team.
Liquid nitrogen
- Severe burns and internal injuries on record
- Growing calls for restaurant bans
Magiquoal-D+
- As easy and as safe as a fridge
- The same wonder, none of the risk
Same theatre at the table. A fraction of the cold, and nothing your team needs gloves for.
Enquire04Chosen by the top of gastronomy
Guarded by the people who set the standard.
So rare, and so closely guarded, that the world’s best pastry chef reportedly will not teach the technique to other chefs. Owning the machine is a difference no rival can copy.
“For us, the visuals are the most important thing.”
05How it works
As easy as a fridge.
Three steps, and no special training beyond a short handover. The machine does the hard part: keeping water liquid below its freezing point.
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Store
Keep vials of pure water in the machine. It holds them liquid at around −8 to −12°C, below freezing, ready whenever you need them. The exact temperature depends on the water, and shifts for other liquids such as cola or spirits.
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02
Pour
Take a vial and pour onto a chilled or frozen surface: the inside of a glass, a frozen olive, a plate.
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03
Watch it rise
On contact the water crystallises and climbs into a stalagmite of ice, in front of your guest.
06The story
The magic fridge, born from a tuna company.
The team behind Rising Ice has spent more than thirty years in the bluefin tuna business, out of Barcelona. The supercooling technology grew from their work on refrigeration for shipping tuna, and from a serious exploration of low temperature science, including research into organ preservation.
The technique itself was born in a factory in Osaka in 2016. When one of the world’s greatest restaurants asked for it, they brought it to Europe.
- Barcelona30+ years in bluefin tuna
- Osaka, 2016The technology is born
- EuropeNow in the world’s best bars
Once known as Supercooling Magic, the machine is today called Magiquoal-D+.
07How to get one
Request pricing, and how to buy.
Enquire
Write to us with your venue and how you would like to use it. One short message is enough to start.
Demo and specification
We confirm the right size (33 or 43 litres) and price, and arrange a demonstration so you can see the moment for yourself.
Delivery and training
We deliver, install, and train your team, so the spectacle is ready on your first service.
Bring the spectacle to your bar.
Instant ice, in front of the guest. Request pricing, see the process, and arrange a live demonstration.