The ICE400 is a purpose-built outdoor ice storage bin: a closed, lockable refrigeration cabinet that keeps bagged ice in serving condition instead of leaving it in a chest freezer shared with food. It holds ice rather than making it, so it sits downstream of your ice machine or your ice supplier, at the point where bags are opened and scooped.
That position is usually a busy one. Beach bar service counters, terrace and poolside bars, outdoor restaurant pass-throughs, forecourt convenience stores and catering yards all run on the same rhythm: a delivery or a production run comes in, bags are stacked inside, and the door is opened dozens of times during service. A dedicated cabinet keeps that traffic away from your food freezers and stops bags being crushed under frozen stock.
Inside, a stainless steel rack and a stepped floor do the organising, so full bags, part-bags and different bag formats each have a place of their own. The cabinet is built to sit indoors or in a covered outdoor position, with a solid insulated door and a shelter over the door head.
For importers and chain buyers, the unit is supplied with a choice of cooling configuration, two voltage builds and custom logo application, so one cabinet design can serve several markets or several sites.
| Specification | Detail |
|---|---|
| Model | ICE400 |
| External dimensions | 1830 × 890 × 1200 mm |
| Temperature range | -5 °C to -18 °C |
| Cabinet material | Painted steel |
| Door | Solid, insulated, hinged |
| Interior rack | Stainless steel |
| Coil set | Fin-type copper-coil evaporator and condenser |
| Cooling options | Cold wall or fan cooling |
| Temperature control | Digital controller |
| Compressor and refrigerant | Embraco EHU2155U, R290 |
| Voltage | 220 V/50 Hz or 110 V/60 Hz |
| Door protection | Water shelter above the door |
| Loading (20GP / 40HQ) | 12 / 26 units |
Outside, the cabinet is painted steel — a finish that can be wiped down and touched up on site far more easily than a mirror-polished panel. If your shortlist also includes a stainless steel beach bar freezer, be clear about what you are buying here: the shell is painted steel, while the parts that touch ice and take the wear — the interior rack, the liner and the door hinges — are stainless.
The door is solid and insulated rather than glazed, and on an ice cabinet that is deliberate. There is nothing to merchandise inside, no glass to fog over, and no heat gain through a pane. A strap between the body and the door holds the door steady when the unit is moved or when wind catches it, and two locks with a key let the cabinet be secured at the end of service or left on an outdoor position overnight.
Above the door head sits a protective shelter. It sheds direct rain away from the opening and the seal, which is the part of an outdoor cabinet that suffers first. Read that as protection for the door rather than as an all-weather rating: the cabinet is meant for outdoor-oriented positions, and a covered, drained, level site is still the right way to plan it. Salt air, driven rain and full summer sun are all worth describing to us before you order.
The door hangs on stainless steel hinges sized for its weight, and the low-profile handles give a full grip without standing proud where aprons and trays pass. The cabinet moves on casters — two braked, two swivel — and settles onto bullet feet for levelling once it is in position.
The refrigeration side is built around an Embraco EHU2155U compressor running R290 refrigerant — a compact compressor with a low refrigerant charge, which matters when the cabinet stands in an outdoor service position. Heat exchange runs through a fin-type copper evaporator and a fin-type copper condenser; copper coil is the familiar, serviceable choice for engineers working on site, and a local refrigeration technician will recognise the layout.
Cold wall or fan cooling is specified before production. A cold wall cools through the cabinet surfaces with very little air movement: bags keep a drier surface, the arrangement stays as staff left it, and it suits a cabinet opened in bursts. Fan cooling circulates air through the compartment instead, pulling the temperature back down faster after a rush and holding a more even reading from top to bottom — the sensible choice where the door opens constantly through a long service. Neither is universally better; the right answer follows your traffic and how tightly you load the cabinet.
The digital controller sets and displays the holding temperature, so the set point can be adjusted for the season or for how hard you want the ice frozen. Defrost is a manual routine rather than an automatic cycle, so build a short defrost and clean into the closing checklist instead of waiting for the cabinet to do it. Keep the condenser clear and leave working space at the compressor end — service access is part of planning the position, not an afterthought.
This outdoor ice storage bin earns its place wherever ice leaves the building. A beach bar where the ice station sits behind the counter and the door opens for every second cocktail. A terrace or poolside bar restocked from a back-of-house freezer. An outdoor restaurant pass where servers pick up ice between tables. A forecourt store selling bagged ice to drivers. A catering yard or event venue that needs ice staged near the service point rather than back in the kitchen.
Planning an outdoor position is mostly about water and heat. Choose a covered spot — under a canopy, an awning or a roof overhang — with a level, drained surface, and leave clearance at the door side for the swing and for staff to work. Think about where rain will run when it is driven sideways rather than falling straight down, and how much direct afternoon sun reaches the cabinet, because ambient heat is what the refrigeration system works against all day.
Two practical points get missed. First, the route in: measure the gate, the passage and the doorway the cabinet has to pass through before it reaches its position, and remember that casters will not help over steps or gravel. Second, the power run: decide where the supply comes from and who is qualified to connect it. If the site is fully exposed, salt-laden or very hot, describe it to us and plan extra shelter rather than relying on the door-head shelter alone.
Every cabinet is assembled on our own refrigeration line, where panels are cut, bent, foamed and coated before the cooling circuit goes in. On a storage cabinet, foaming matters more than it looks: the insulation density around the walls and door is what holds temperature between openings, so it is controlled during the build rather than left to chance.
Before dispatch, units are run and inspected. The cooling circuit is tested, the door is checked for alignment and seal, the locks and the door strap are operated, and the casters and feet are fitted and checked. The stainless rack and hinges are inspected for burrs, because a sharp edge inside a cabinet is how bags get torn in the first week of use.
As a commercial ice bin manufacturer we build to documented production and inspection steps rather than to a single market's certificate. Approvals and documentation requirements differ by destination, so tell us what your market or your customer asks for and we will confirm what can travel with the order. Spare parts and service guidance are handled through your sales contact.
The internal rack gives staff a defined storage arrangement and supports easier stock rotation. For businesses that handle repeated ice deliveries, a structured cabinet can make daily replenishment and stock checks more straightforward.
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.
It is dedicated holding for bagged ice at the point of service: restaurants, beverage stations, beach bars, forecourts and other commercial or foodservice positions that need ice on hand through the day. It keeps ice separate from food stock and away from the traffic of a shared freezer. It stores ice; it does not make it.
The published range is -5 °C to -18 °C, set on the digital controller. How cold you run it depends on how hard you want the bags frozen and how often the door opens during service; confirm your intended set point with us when you order so the build and the settings match the way your team works.
Yes, in an outdoor-oriented position. The door head carries a shelter that keeps direct rain off the opening and the seal, and the cabinet is finished in painted steel for that kind of service. It is not sold as waterproof, all-weather or IP-rated, so plan a covered, level, drained spot. Coastal sites are the usual reason operators compare it with a stainless steel beach bar freezer; here the shell is painted steel with stainless steel at the rack, the liner and the hinges, so describe your exposure to us and plan accordingly.
It can. The cabinet is built in either a cold wall or a fan-cooled version, and the configuration is fixed before production. Fan cooling recovers temperature faster after a busy period and suits a door that opens constantly; a cold wall keeps air movement low and suits a cabinet loaded tightly and opened in bursts. Tell us how the unit will be used and we will build to that.
It gives bags a smooth surface to sit on, so polythene does not snag and split when a bag is pulled out, and it will not rust where a wet bag has rested. Combined with the stepped interior, it also means different bag heights and part-used bags can be kept apart instead of piled together.
The cabinet measures 1830 × 890 × 1200 mm. Add clearance on the door side for the swing and for staff to work, and check the gate, passage and doorway on the route to the final position before delivery — a cabinet this size does not go through a standard service door without planning.
Two builds: 220 V/50 Hz and 110 V/60 Hz. Tell us the destination country when you enquire and we will quote the matching version. Plug type and any site-specific electrical details should be confirmed locally, since fittings vary between markets.
Yes. Custom logo application is part of our OEM and ODM work. Artwork, method and placement are agreed and approved before the build is scheduled, so the badge on the cabinet matches the rest of your range rather than being added afterwards.
There is no single published bag count, because it depends entirely on your bag dimensions and how you arrange them. Send us the size of the bags you buy or make and we will advise on the usable volume and the loading pattern that suits them, including how much space to leave for part-used bags.
No. This is a solid-door storage cabinet with no glass and no display shelving, so it is not the right unit for presenting ice cream or gelato to customers. If your priority is showing product, a glass-door display freezer or a scooping cabinet is the better fit; this one is built to protect stock rather than merchandise it.
Yes. Cold wall and fan cooling are both available on this model, and the choice is made at order stage rather than after delivery. Discuss the service pattern, the loading style and the site with us, and the agreed configuration is written into the specification and the quotation.
