Built for busy kitchens that require reliable ice production without sacrificing footprint efficiency, this undercounter ice maker with integrated bin produces consistent crescent cubes and supports continuous service demands. Operators gain 153 pounds of daily production and a 78-pound bin capacity, enabling a steady supply for peak shifts while preserving counter space and simplifying workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and drain water. Remove ice and open bin; wash bin interior with warm, soapy water and rinse. Clean evaporator and cube molds with manufacturer-approved cleaner to remove scale and bacteria. Flush water lines and replace filters per CSA guidelines. Inspect condenser and water-cooled connections; wipe fins and fittings to remove grease. Sanitize all food-contact surfaces, dry completely, then reconnect power. Perform weekly visual checks and monthly deep cleans.#@@#Additional Info#@#Hoshizaki KM-161BWJ produces 153 pounds of crescent cube ice daily. It features a water-cooled condenser, a 78-pound bin, and operates on 115v, 6.4 amps.#@@#General Info#@#Description #@#
Built for busy kitchens that require reliable ice production without sacrificing footprint efficiency, this undercounter ice maker with integrated bin produces consistent crescent cubes and supports continuous service demands. Operators gain 153 pounds of daily production and a 78-pound bin capacity, enabling a steady supply for peak shifts while preserving counter space and simplifying workflow.
#@@# Water Cooled System#@#
Engineered with a water-cooled condenser, this unit stabilizes operating temperatures to maintain a steady ice yield in environments with limited air circulation. Technicians find consistent performance under heavy-duty schedules and reduced ambient heat stress on surrounding equipment.
#@@# High Daily Output#@#
Designed to generate 153 pounds of ice per 24 hours, the machine meets high demand in foodservice settings such as bars, cafeterias, and healthcare kitchens. Managers achieve predictable inventory planning and fewer refill interruptions during service periods.
#@@# Compact Undercounter Design#@#
Measuring 23.75 inches wide and 28.25 inches deep with a height of 39 inches, the undercounter footprint integrates beneath work surfaces to maximize usable space. Designers and operators conserve floor area while keeping ice production adjacent to prep and service zones.
#@@# Crescent Cube Production#@#
Produces crescent-shaped cubes that offer fast chilling and controlled dilution suitable for mixed drink service and general cooling applications. Bartenders and culinary staff obtain consistent cube geometry for portion control and repeatable results.
#@@# Stainless Steel Construction#@#
Finished in stainless steel, the cabinet resists corrosion and simplifies sanitation procedures required by commercial operations. Maintenance teams perform routine cleaning more efficiently and extend equipment service life in humid kitchen environments.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Culinary Depot usually ships the Hoshizaki KM-161BWJ Ice Maker with Bin within # business days of receiving cleared payment.#@@#Maintenance Guide#@#Maintain the Hoshizaki KM-161BWJ by descaling water pathways monthly and flushing supply lines to prevent scale buildup. Inspect condenser water flow and adjust inlet screens weekly to sustain heat rejection. Sanitize the bin and ice-contact surfaces with manufacturer-approved sanitizer every 30 days; rinse thoroughly. Verify gasket integrity and tighten electrical connections quarterly. Record yield and service actions in a log to anticipate parts replacement and preserve performance.