VEVOR Commercial Ice Maker Machine - Head, 181.4 kg/Day Stainless Steel Ice Machine with Self-Cleaning, Scheduled Ice-Making, Adjustable Thickness, Ideal for Restaurant Bar Cafe Hotel - Head Only

Commercial Ice Machine Head Only Produces 400 lbs a Day

This commercial ice machine head only unit produces 400 lbs (181.4 kg) of ice in 24 hours, or about 15,500 individual pieces in one day of continuous operation. This output is perfect for businesses that need a steady supply of large quantities of ice without needing the largest and most cumbersome equipment in this category. The unit is a head-only design that works with a separately sized storage bin, allowing operators to select storage capacity independent of production output. 

This flexibility is important for businesses with limited kitchen or bar space. A smaller storage bin with this head can still deliver a full 400 lbs/day production without occupying excess floor space. For restaurants, bars, cafes, and hotels weighing output needs against available space, the model offers full commercial-grade production in a more space-conscious package.

Compact Footprint Fits Restaurants, Bars, Cafes, and Hotels

The unit is significantly smaller and lighter than other 400-lb/day models in the same output class, measuring 22.2 x 17.6 x 20 in / 566 x 448 x 508 mm and weighing 78.3 lbs / 35.5 kg. That difference is directly relevant to businesses installing ice production in tight back-of-bar areas, narrow kitchen corners, or compact cafe setups where every inch of counter or floor space matters.

A lighter, smaller unit also makes installation and future repositioning easier, as moving or repositioning equipment requires less labor and floor clearance. For restaurants, bars, cafes, and hotels operating in spaces where every square foot is already at a premium, this little build delivers the same daily output as larger units without the same space requirements. It's a good fit for business owners who want to maximize their limited space.

160 Ice Trays Produce Fresh Cubes in 12-15 Minutes

This commercial ice machine head only unit contains 160 individual ice trays. It can complete production runs in only 12-15 minutes, providing a constant supply of fresh ice during service hours rather than waiting for infrequent, large batches. That cycle speed is important when demand is at its highest and ice needs to restock quickly rather than run low midway through a shift.

Operators can adjust ice thickness by lengthening or shortening each cycle, thereby varying the density of the cubes for applications such as bar drink service, restaurant food display, or general cooling at a cafe. This means that one machine can serve different ice preferences across various service areas. Features rapid turnaround and flexible output control with tray count and adjustable cycle timing.

One-Touch Self-Cleaning for Consistent Ice Quality

Sanitary ice is an important consideration in any food service setting, and this unit features a one-touch self-cleaning function that handles the process without manual scrubbing or disassembly. For busy restaurants, bars, cafes, and hotels that need to juggle cleaning schedules across multiple pieces of equipment, self-cleaning ice production with the push of a button takes one recurring task off staff workloads.

Regular self-cleaning also helps to maintain ice clarity and taste over time. Mineral or residue buildup inside the system can affect the appearance and quality of finished ice. Staff can run this cycle as part of normal daily operations rather than schedule separate deep-cleaning sessions. That built-in convenience is important in busier service environments, where staff time is already spread across other responsibilities.

Electronic Touch Display with Adjustable Ice Thickness

An electronic touch display puts ice thickness control and cycle timing right into the operator’s hands, replacing manual dial systems with a faster, more accurate interface. Staff can adjust on demand to suit the ice type required for the current service period without interrupting the machine's overall operation.

The lights on the panel let you see the status in real time without stopping an active cycle to check progress, which is handy if you're working in a busy bar or restaurant kitchen and trying to keep tabs on several pieces of equipment at once. Staff can do quick visual status checks to see if cycles are completed or to spot problems early. In a commercial setting where ice production is one of many tasks, a clear, responsive display prevents the machine from requiring more attention than it deserves.

Commercial Ice Machine Head Only with Scheduled Reservation Function

This commercial ice machine head only model also includes a reservation function that enables operators to plan production around known peak periods, rather than running the unit on a fixed, undifferentiated cycle. A cafe expecting a morning rush or a hotel preparing for a banquet can set the ice production to match that expected demand.

The ability to schedule also means more efficient operations, as production can be slowed during predictable slowdowns rather than running at full output 24/7 regardless of actual demand. That control over timing makes ice production a deliberate part of daily operations for restaurants, bars, cafes, and hotels with regular, known demand patterns. This, along with the unit's reduced footprint, gives space-conscious businesses full control over both output and scheduling.