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

Stainless Steel Ice Machine with 400 lbs Daily Output for Steady Commercial Supply 

Within 24 hours, the VEVOR stainless steel ice machine can produce up to 400 pounds (181.4 kg) of ice, providing a steady, high-volume supply for busy commercial foodservice environments. By connecting it to a separate ice storage bin, it can operate as a head-only unit, giving operators the freedom to choose the bin capacity that best fits their business volume and available floor space.

This daily production meets the long-term ice needs of bars, restaurants, coffee shops, and hotel outlets that require ice across all service shifts. Instead of adding portable countertop units to the supply or rationing ice during busy times, managers get a single, reliable production source that runs all day without stopping.

Corrosion Resistant Housing Built for Long Term Professional Kitchen Use 

Building the exterior of this ice machine from stainless steel ensures it meets the cleanliness and durability standards required in public-facing settings. The ability of stainless steel to resist corrosion, surface staining, and moisture damage is very important for equipment that must operate continuously in humid kitchens and bars. You can easily wipe down and clean the finish between service times, so you can do regular cleaning without any special tools or work.

Beyond hygiene, the stainless steel construction provides the structural robustness needed for equipment that runs continuously in demanding commercial conditions. It can withstand temperature fluctuations and the daily stresses of professional installation without losing its finish or becoming less stable, unlike plastic-housing options. This means the unit will continue to work well and look good even after years of regular use.

160 Ice Trays Producing 15,500 Ice Pieces Per Day for High Volume Service 

With 160 separate ice trays, this stainless steel ice machine produces the most ice per batch while maintaining consistent cube size from cycle to cycle. The 400-pound daily output is possible because of the 160-tray design. Each cycle adds a large amount of ice, which builds up quickly during continuous operation. All trays have the same-sized cubes, which ensures that glasses, food displays, and storage bins always have the right amount of ice in them throughout the service day.

The daily production of about 15,500 pieces of ice is sufficient for high-demand uses, such as stocking a busy bar counter, feeding seafood display cases, and keeping buffets cool. It takes fewer cycles to fill up a given amount of storage space because there are more trays. This lowers the load on the compressor and makes daily operations run more smoothly.

Fast 12–15 Minute Cycle Powered by High-Performance Compressor

A high-performance compressor completes each ice-making cycle in approximately 12–15 minutes. It is less likely that the storage bin will run out of ice during busy service hours because of this cycle speed. The compressor is designed for continuous ice production each day without loss of effectiveness or overheating.

It is also easy to handle sudden increases in demand, like a rush of table orders, a large group showing up, or a sudden rise in calls for blended drinks, because the cycle time is so fast. The staff knows that fresh ice will be ready just minutes after the last batch is used up. This means that they can keep making drinks and serving food at full capacity throughout the shift.

Adjustable Ice Thickness via Programmable Cycle Duration Control 

You can change the thickness of the ice cubes by changing the length of each production cycle on the control panel. Longer cycle times make cubes that are denser, thicker, and melt more slowly. Shortening the cycle produces smaller cubes that work better for blended drinks, quick chilling, and high-turnover service situations where quick access to ice is more important than durability.

Because of this, a single machine can provide different areas of the same building with the right kind of ice without needing any technical adjustments or extra tools. To make the change, the staff does not need technical knowledge, as they can do it quickly and easily using the touch control panel. When choosing a thickness profile, the result will be the same because the cube size remains the same across each cycle setting.

One-Touch Self-Cleaning for a Safe and Hygienic Ice-Making Environment 

The one-button self-cleaning function automatically flushes the interior components and ice-making surfaces, removing mineral scale, bacteria, and residue that build up during normal water-based use. To start the cycle, all you have to do is press one button on the control panel. For regular maintenance, you do not need to take anything apart, scrub it by hand, or use special cleaning products. 

There is a clear compliance benefit to being able to run and record automated cleaning cycles in regulated commercial food service environments where hygiene standards are open to inspection. Regular self-cleaning also prevents scale buildup, which can reduce the compressor's efficiency or ice quality over time.

Stainless Steel Ice Machine Designed for Restaurants, Bars, Hotels, and Cafés 

Built to meet the consistent output needs of professional food and beverage settings across a wide range of venue types, this stainless steel ice machine is perfect for these settings. For restaurants, it is important that they can always get ice without the breaks that come with smaller units. It lets hotels serve many places at once, like restaurants, room service, events, and bar counters, from a single, reliable source. 

For cold brew, iced drinks, and blended drinks, cafés and other beverage businesses benefit from having a steady supply of cube ice during business hours. Whether it is part of a full commercial kitchen or a stand-alone bar, this VEVOR unit meets the standards for output volume, cleanliness, and dependability that food service professionals need.