High Efficiency Commercial Ice Maker With Fast Ice Production Ice Machine

Product Overview

This is a countertop ice maker with storage bin and dispenser for the service side of a bar, restaurant or hotel kitchen. Ice is made on the machine's own cycle, held in the bin below it and drawn straight into a glass at the front — no scoop, no chest lid to lift, no bag of bought-in ice to break open in the middle of service.

The cabinet is a compact countertop unit, so this trapezoid ice maker takes a section of worktop or a low service shelf rather than a room of its own, and the dispensing point faces the person using it rather than the wall.

It is a high efficiency commercial ice maker in the practical sense: it produces and holds its own ice in one small footprint, and it is built to run through a long shift instead of being nursed between batches.

The venues that get the most from it share a rhythm. Drinks are poured all evening, iced coffee and soft drinks go out all day, or a hotel bar tops up continuously from breakfast onward. In each case ice is consumed steadily, and running out at nine at night is a real operational problem rather than an inconvenience.

It replaces two things at once — the chest freezer holding bagged ice and the separate scoop-and-tub arrangement beside it — and it takes the daily job of ordering, receiving and storing bought-in ice off the list entirely.

Key Features

• Fast ice-making with output that holds. The cycle runs quickly and repeats back to back, so the bin recovers between service peaks instead of only overnight. Output stays steady across a long shift rather than surging at the start and trailing off by the evening.
• Fan cooling. Fan-forced air over the evaporator keeps each cycle at a consistent rate and stops heat building up around the cabinet — which matters when the machine stands in a warm kitchen or beside a pass.
• A sealed ice bin, not an open chest. Ice sits in a closed bin rather than an open tub, so nothing drops into it, there is less contact with room air and less clumping in humid weather. Staff draw ice at the dispense point instead of digging with a scoop.
• Food-grade materials along the ice path. The bin, the spout and the surfaces the ice touches are made from food-grade materials, which matters both for the taste of the drink and for the hygiene checks a commercial kitchen is audited against.
• Energy-saving operation with several working modes. The working modes let the machine be matched to the day — fill and hold on a quiet Monday, keep producing on a busy Friday — so a high efficiency commercial ice maker is not running flat out regardless of demand.
• Compact, service-friendly build. Front access to the panel and dispense area, a drip tray that lifts out for washing, and a brushed stainless body with a black front panel that wipes down at the end of service.

Specifications

Ice Form, Dispensing & Controls

Trapezoid ice rather than cubes or flakes

This is a trapezoid ice maker, so each piece comes out small and tapered. They settle into a glass without leaving the large voids you get with blocky ice, and they hold their shape far longer than flake or crushed ice, which collapses into water the moment the drink is poured. For spirits, soft drinks, iced coffee and chilled display work, that is the difference between a drink that still looks right at the last mouthful and one that looks tired after five minutes.

Dispensing into the glass

The glass goes under the spout at the front of the machine and the portion is delivered from the control. Dispensing time is adjustable, so a house pour, a tall soft drink and a cocktail shaker can each be set to a repeatable amount, and the auto stop ends the portion without the operator counting seconds. The drip tray underneath catches the melt, so the counter stays dry through service.

The control panel

One button starts production, and the digital display shows where the machine is in its cycle. Indicator lights on the panel flag the three things an operator needs at a glance — power on, bin full, water supply low — so a bartender can read the state of the machine from a metre away instead of opening it up in the middle of a rush.

When something goes wrong

The machine reports the problem rather than simply stopping. A fault alarm sounds and an error code appears on the display, which means whoever takes the call — your maintenance technician or our support contact — starts from the actual cause instead of a description of the symptom. Buying from the commercial ice maker manufacturer keeps that path short: the same questions go to the people who built the unit, and replacement parts are ordered against the model on the plate.

Installation, First Run & Daily Care

1. Choose a spot with air around it. Fan cooling needs airflow, so leave clear space at the vents and do not box the machine into a closed cupboard. A warm, sealed alcove is the quickest way to shorten the life of a trapezoid ice maker.
2. Check the counter or shelf underneath. It has to carry a loaded countertop ice maker with storage bin without flexing, and the front should sit at a comfortable height for whoever fills glasses from it.
3. Arrange the water supply. If the machine is plumbed in, fit an accessible shut-off valve; where the water is hard, put a filter on the supply before the machine rather than descaling more often afterwards.
4. Plan the drip route. The tray under the dispense point collects melt, so make sure it can be lifted out and emptied without moving the machine.
5. Match the supply. Use a dedicated circuit rather than a shared socket run, and check the socket and plug standard for your market before the unit is shipped.
6. Level the cabinet. A machine that rocks spills melt around the dispense point and sits awkwardly against a counter edge.
7. Flush and discard the first ice. Let it cycle a few times on commissioning and throw that ice away — standard practice on any new ice machine, whatever the brand.
8. Clean at the end of service. Wipe the spout and the panel, empty and rinse the drip tray, and check the bin so nothing is left sitting in melt overnight.
9. Clean the bin and the condenser weekly. Wash the bin with a food-safe sanitiser, rinse and dry it fully, and brush dust off the condenser grille. A dusty grille is the most common reason a healthy machine starts producing more slowly.
10. Act on the error codes. Note the code before calling anyone, and descale on the schedule your water hardness demands rather than once a year regardless.

Applications

• Restaurant service and the pass. Cocktails, soft drinks and water service through a two- or three-hour push. The machine keeps producing between rounds so the bar does not run dry in the middle of the evening.
• Bars and cocktail service. A well that several bartenders work at once needs ice on demand rather than a shared tub and scoop; the front dispense point lets each of them draw a portion without leaving the station.
• Hotels, breakfast rooms and lobby bars. Continuous production across a long service day, with the bin carrying the outlet between the breakfast rush and the evening trade.
• Cafés and beverage shops. Iced coffee, iced tea and cold drinks to go, where ice is used in small amounts all day rather than in one concentrated rush — the usage pattern a countertop ice maker with storage bin is sized for.
• Catering and event preparation. Fill bins and ice buckets before a function. Where a venue needs a fast ice production machine for restaurant and event work rather than a bought-in supply, this is the size that suits a single site.
• Chilled seafood and buffet display. Ice for display beds and salad bars, drawn as needed instead of broken out of a bag at the last minute.

Wider Range for the Same Fit-Out

Ordering & Delivery

1. Tell us what the machine has to do. Describe the venue — covers, service style, whether you are buying a fast ice production machine for restaurant service or a dispense point for a bar — and we confirm the configuration. Quantity, price and terms are agreed with your sales contact at this stage.
2. Confirm the power and plug for the destination. The supply rating is on the specification table above; the socket type and plug standard for your market are confirmed before the machine is built.
3. Ask for the documents you need. Specification sheet, wiring diagram and spare-parts list are available through your sales contact, for your installer, your customs broker or your maintenance file.
4. Agree packing, shipping and timing. Crate or pallet packing, container plan and delivery schedule are confirmed with your sales contact before production is scheduled, since all three depend on quantity and destination.
5. Confirm after-sales support. After-Sales Support & Warranty is agreed with your sales contact when the order is placed. Buying from the commercial ice maker manufacturer keeps technical questions — settings, error codes, replacement parts — with the people who built the machine.

Scale & Supply Capability

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.

FAQ