Stop sacrificing output for reliability. This commercial ice machine delivers consistent half-size cube production while integrating with remote refrigeration systems to maximize kitchen workflow and uptime. Designed for continuous operation in high-demand environments, it produces controlled ice yield and maintains sanitation standards required by institutional and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and lock out power before cleaning. Remove ice and debris, then scrub surfaces with a mild detergent and soft cloth. Rinse with potable water and dry completely. Flush water lines per manufacturer protocol and sanitize surfaces with an approved sanitizer. Clean condenser coils and remote areas monthly to remove grease and dust. Inspect door seals and fittings; replace worn parts to maintain performance and reduce energy use.#@@#Additional Info#@#Ice-O-Matic CIM0530HR49 Elevation Series remote air-cooled modular half-size cube ice maker produces 570 pounds per 24 hours at 115 volts, uses R-449A refrigerant, draws 20.1 amps, weighs 160 pounds, and meets NSF, cULus, and CE certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for reliability. This commercial ice machine delivers consistent half-size cube production while integrating with remote refrigeration systems to maximize kitchen workflow and uptime. Designed for continuous operation in high-demand environments, it produces controlled ice yield and maintains sanitation standards required by institutional and hospitality operations.
#@@# Capacity Control#@#
This unit produces 570 pounds of ice per 24 hours, enabling predictable service planning for peak shifts and large events. Operators can size production to traffic patterns and storage inventory without compromising cube integrity.
#@@# Cube Specification#@#
The machine forms half-size, half-dice cubes that melt uniformly and chill faster than large blocks, preserving product quality in display cases and service lines. Chefs and bar managers achieve repeatable dilution rates for cocktails, food holding, and medical cooling applications.
#@@# Remote Refrigeration#@#
The system requires a remote refrigeration condensing unit, which reduces on-site heat and simplifies kitchen layout by moving heat load away from the prep area. Engineers gain flexibility when locating mechanical rooms and can pair the head with specified remote condensing capacities.
#@@# Air-Cooled Design#@#
Air-cooled configuration ensures consistent thermal performance when paired with appropriate remote refrigeration, minimizing condensate variations and performance drops in busy kitchens. Maintenance teams benefit from accessible service points that speed inspections and reduce downtime.
#@@# Electrical Profile#@#
The machine operates on 115 volts, draws 20.1 amps, and runs on single-phase, 60 Hz power, fitting standard commercial circuits and simplifying electrical planning. Facility electricians can integrate the unit without major rewiring or three-phase upgrades.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect condenser coils weekly and remove dust with a soft brush to maintain air-cooling efficiency. Sanitize water lines monthly and flush with approved cleaner to prevent biofilm that reduces cube quality. Verify remote refrigeration connections and inspect fittings for leaks every 30 days. Test amperage and voltage quarterly to confirm 115 volts and 20.1 amp draw within manufacturer tolerances. Replace worn gaskets and calibrate controls as needed.