Single door commercial ice maker with stainless steel body and built-in ice storage bin. Designed for restaurants, bars and cafes, it delivers efficient ice production, durable performance and reliable cooling for daily commercial use.
Single door commercial ice maker with stainless steel body and built-in ice storage bin. Designed for restaurants, bars and cafes, it delivers efficient ice production, durable performance and reliable cooling for daily commercial use.
This is a self-contained cube ice machine with built-in storage bin: a water-cooled ice-making head sitting on top of the bin inside one stainless steel cabinet. Ice forms on the evaporator and drops straight into the bin below, so there is no separate storage unit to buy, plumb in or find floor space for. One body, one door, one machine to clean.
Output is quoted per 24 hours, because that is how a commercial ice maker machine is really judged — not by how fast it produces a single batch, but by how much ice it can put in the bin across a working day. The range starts with a compact unit for a small café and runs up to a machine that keeps a full restaurant and bar supplied. Every model uses the same storage bin, so the decision comes down to how much ice your busiest day needs.
That combination of moderate production and a deep bin suits an ice generator with storage bin for hotel breakfast service, café counters and bar wells, where ice is drawn steadily over several hours instead of in one short rush.
Cubes come out square rather than flaked or nugget, which is the format most bars and dining rooms want in a glass. The cabinet is finished in stainless steel and the working parts sit behind the panels, so day-to-day work is limited to scooping, wiping out the bin and keeping an eye on the condenser side.
| Model | Daily ice output | Ice storage capacity | Dimensions (W × D × H, mm) | Power supply | Power consumption |
|---|---|---|---|---|---|
| ICE-160AS | 160 kg / 24 h | 220 kg | 560 × 840 × 1615 | 220 V | 1,000 W |
| ICE-230AS | ICE-350AS | 220 kg | 760 × 840 × 1745 | 220 V | 1,240 W |
| ICE-350AS | 350 kg / 24 h | 220 kg | 760 × 840 × 1745 | 220 V | 1,425 W |
| ICE-400AS | ICE-500AS | 220 kg | 760 × 840 × 1875 | 220 V | 1,840 W |
| ICE-500AS | 400 kg / 24 h | 220 kg | 760 × 840 × 1875 | 220 V | 2,300 W |
Ice is a food, and the bin is where a commercial ice maker for restaurants and bars earns or loses its reputation. The routine is short but it has to be daily: at close of service, empty the bin, wipe it out with a mild food-safe cleaner, rinse, dry it and leave the door open to air. Ice left sitting in a warm, closed bin overnight is what gives the next morning's first scoop an off taste.
Scoop discipline matters as much as cleaning on an ice machine with built-in storage bin. Keep a dedicated ice scoop in or beside the bin and never dig with a glass — a chipped glass means throwing the whole batch away, and worse, a sliver in a customer's drink. Return the scoop to its holder instead of leaving it buried in the ice.
Once a week, wipe the fold of the bin door gasket where syrup and dust collect, then look at the ventilation side of the cabinet. Grease and fluff on the condenser are the usual reason a stainless steel ice maker starts producing less than it should, and a kitchen that fries and grills will need that check more often than a bar does.
If the machine will stand idle — a seasonal site or a shutdown — empty and clean the bin, dry it thoroughly, switch the unit off and leave the door ajar so nothing mildews in the dark. Before service resumes, clean the bin once more and discard the first batch.
Five models span 160 to 400 kg of ice per 24 hours, and all five sit on the same 220 kg bin. Moving up the series changes how fast the bin refills, not how much it holds, so the decision rests on your busiest day rather than on a weekly average. Demand that falls outside those five models does not send you to another supplier, because both ends of the scale are built here.
Below 160 kg per 24 hours
A café, small bar, dessert counter or milk tea shop drawing 30 to 120 kg a day does not need a bin this deep. That duty is covered by the ESK series, a compact cube ice machine line from 30 to 120 kg per 24 hours with 18 to 45 kg built-in bins, in bodies starting at 430 × 548 × 750 mm. The cube is the same square format, the body is stainless steel with a food-grade PE liner in the bin, and the machine stops and restarts by itself if the power or water supply drops.
Above 400 kg per 24 hours
Hotels serving breakfast and banqueting from one kitchen, seafood counters, food processing plants and large catering kitchens step up to the ICE-1000AS, which makes 1,000 kg per 24 hours and holds it in a 300 kg bin. The cabinet measures 1220 × 995 × 1975 mm, runs at 220 V and 4,100 W, and is built with a 304 stainless steel exterior, an imported compressor, a Grundfos water pump and an EBM fan motor on a water-cooled condenser. If your requirement sits between the two, the high-capacity ESK line reaches 1,500 kg per 24 hours.
What moves with the size, and what does not
Within the five standard models the connected load rises from 1,000 W to 2,300 W as output climbs, so the supply at the install position has to be checked against the model you pick rather than against the series as a whole. The cube format stays the same at every size, the working routine stays the same with one door, a scoop and a wipe-down, and a water cooled ice maker needs both a feed and a drain whichever model you take.
Where your peak falls between two models, take the larger one. A commercial ice maker machine that only just keeps up will be empty at the end of a rush, and the bin is there to absorb that rush rather than to be rationed through it.
ESCOLO has manufactured commercial refrigeration equipment in Foshan, Guangdong since 2010, and the team now numbers more than 800 people. Fifteen-plus years in the trade, a network of 3,000+ qualified partner factories and an annual output of 200,000+ units let us run container-scale programmes and repeat orders for supermarket, convenience and foodservice buyers. OEM and ODM work is standard: size, colour, function and your own branding are set to the specification you send. Factory audit, pre-shipment inspection, consolidated shipping and after-sales support are handled in-house.
In cycles. Water freezes on the evaporator in a grid, the ice is released and drops down into the bin, and the machine immediately starts the next cycle. The bin level therefore rises in steps rather than as a constant stream, which is why the storage bin is sized as a reserve rather than as a token scoop tray.
Start from the dimensions listed for your model, then add the room needed to open the bin door fully, plus clear access to the ventilation side and to the water connections for service. Agree the final clearances with your installer on site — a machine pushed hard against a wall runs hotter and works harder than one with air around it.
In most cities, yes. The filter protects the evaporator from scale, and scale is the usual reason cube output falls away and cubes start coming out cloudy and soft. If your local supply is hard or heavily chlorinated, put a filter in the line from the first day rather than waiting for a service call.
Yes. Hotel duty is a long, moderate draw rather than a short spike, which is the pattern this format is built around: the bin absorbs the breakfast window and the machine refills it between services. If the property also runs banqueting and a pool bar, size the model on the combined peak rather than on the breakfast figure alone.
The published figures list the same 400 kg per 24 hours for both, with a different power draw, so confirm the final output figure with us against your peak demand before you commit to one. If your volume sits at the very top of this range and you need more headroom, the ESK high-capacity cube ice maker series runs from 130 kg to 1,500 kg per 24 hours with larger storage bins.
