VEVOR Commercial Ice Maker 400 lbs/Day Self-Cleaning Ice Machine - Head Only

Ice Machine Head Produces 400 lbs of Ice Per Day

This ice machine head is rated to produce 400 lbs of ice in 24 hours. That means that in one day of operation, you will produce approximately 15,000 ice cubes. It's a commercial beast, meant for restaurants, bars, or any food service operation that needs a steady, high-volume supply of ice, not the occasional batch a smaller unit might deliver.

As it’s a head-only model, you’ll need to pair it with a separate ice storage bin sized for your operation’s needs, giving businesses flexibility in how much ice they want to have on hand at any given time. That separation between production and storage is common in commercial ice setups, as it allows the head to run continuously while storage capacity scales independently. In high-traffic service environments, the 400 lbs/day output keeps the ice supply ahead of demand, avoiding catch-up during peak hours.

156 Ice Trays Deliver Fresh Cubes in 12-15 Minutes

With this ice machine head, there are 156 individual ice cube trays built into the system, so you get cubes in cycles as short as 12-15 minutes. That turnaround matters directly when you’re in a busy service period and ice demand spikes quickly. The tray count means that, rather than waiting on a big batch, production can be smaller and more regular while still keeping fresh ice coming through the day.

The production cycle can be lengthened or shortened to control ice thickness. Operators can control the thickness of the ice depending on the intended use, whether that’s drinks service, food display, or general cooling needs. This is important for companies that want different ice characteristics for different applications without changing the equipment. With a tray count and adjustable cycle time, this unit offers flexibility and speed without locking operators into a single ice type.

One-Touch Self-Cleaning Keeps This Ice Machine Head Sanitary

Commercial ice equipment requires regular sanitization, and this ice machine head offers one-touch self-cleaning to simplify the process without manual scrubbing or complete disassembly. Built-in cleaning cycles make it easier for food service operations to meet health code requirements, eliminating a recurring maintenance chore that would otherwise take staff away from their regular duties.

Routine self-cleaning also helps ensure the long-term quality of the ice, since mineral buildup or residue inside the system can affect both the taste and clarity of the ice produced. Operators can run the self-clean cycle as part of normal operation, rather than scheduling dedicated deep cleaning sessions or paying for outside service to keep the system clean. That convenience is most important in commercial environments where staff time is already stretched with other responsibilities, and equipment upkeep needs to stay simple.

Electronic Touch Display for Adjustable Ice Thickness Control

The operator has direct control over ice production parameters via an electronic touch display and can adjust ice thickness by varying the length of each production cycle. The interface replaces older dial or manual switch systems, enabling quicker changes and fewer user errors during peak operating hours.

Indicator lights on the machine’s panel let staff see the machine's status in real time, without opening the unit or stopping a cycle to check progress. That kind of visibility helps to catch issues early, whether it’s a cycle completed and ready for collection or a fault that needs attention. Commercial kitchens have staff working on multiple pieces of equipment simultaneously, so a clear, responsive control panel minimizes the time spent monitoring this particular machine.

Ice Making Reservation Function for Planned Business Scheduling

This ice machine head also features a reservation function, enabling operators to schedule ice production to align with anticipated business requirements, rather than running it continuously irrespective of demand. This means you have ice when you need it most, if your business has predictable peak times like a bar gearing up for evening service or a restaurant prepping for the lunch rush.

Scheduling production this way also allows for more efficient energy use, since the machine doesn’t need to run at full output during slower times if that timing doesn’t match actual demand. By scheduling ice production during business hours rather than running the machine on a predetermined, non-discriminating schedule, operators have more control over supply timing and operational costs. Such scheduling flexibility is a practical fit for businesses with steady and predictable demand patterns.

Stainless Steel and PE Plastic Build at 93.7 lbs

Made from stainless steel and PE plastic, this ice machine head is designed to withstand the rigors of a commercial kitchen environment, including repeated exposure to moisture and cleaning. Stainless steel parts resist corrosion over time, which is important when your equipment is running every day in a humid, ice-producing environment.

The unit weighs 93.7 lbs / 42.5 kg and measures 22.2 x 22 x 21.9 in / 565 x 560 x 555 mm, sized to fit on top of a separate storage bin without occupying much floor space beyond the combined system's footprint. The combination of durable materials and manageable size allows for easy installation in most commercial kitchen layouts. Corrosion-resistant materials and a contained footprint for an ice machine head with this daily output help ensure long-term, reliable operation without occupying too much kitchen space.