Stop compromising output for reliability. This water-cooled modular ice maker delivers consistent full-size dice cubes at a production rate that supports high-volume operations while maintaining sanitary, energy-efficient performance. Designed for continuous use in commercial kitchens, bars, hospitals, campuses, and large catering sites, this unit produces 463 pounds of ice every 24 hours and integrates seamlessly into systems that require water-cooled condensers and 115v 1-Ph power.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the icemaker and shut off the water supply. Remove panels and brush out scale; flush lines with a manufacturer-approved descaler. Scrub molds and nozzles with a soft brush and mild sanitizer; rinse thoroughly. Clean condenser waterside passages per the service manual. Wipe the exterior with a non-abrasive cleaner. Check seals and electrical connections before restoring power and water. Regular cleaning prevents contamination, fires, inefficiency, and breakdowns.#@@#Additional Info#@#The Icetro IM-0460-WC water-cooled Maestro ice maker produces 463 lbs of full-size dice cubes daily. It operates on 115 volts 1-Ph, weighs 192 lbs, has self-contained refrigeration, and holds CSA and ETL sanitation certifications.#@@#General Info#@#Description #@#
Stop compromising output for reliability. This water-cooled modular ice maker delivers consistent full-size dice cubes at a production rate that supports high-volume operations while maintaining sanitary, energy-efficient performance. Designed for continuous use in commercial kitchens, bars, hospitals, campuses, and large catering sites, this unit produces 463 pounds of ice every 24 hours and integrates seamlessly into systems that require water-cooled condensers and 115v 1-Ph power.
#@@# Production Capacity#@#
This machine generates 463 pounds of full-size dice cubes every 24 hours, ensuring a steady supply during peak service periods. Operators will reduce stockouts and minimize manual replenishment with this high hourly throughput, enhancing operational efficiency.
#@@# Cooling Method#@#
The water-cooled condenser design provides stable operating temperatures in warm utility rooms and tight installations. Facilities with reliable water return systems will maintain cooling efficiency and avoid the ambient heat load typical of air-cooled units, ensuring optimal performance.
#@@# Electrical Requirements#@#
The unit operates on 115v, 60 Hz, single-phase service and connects via NEMA 5-15P, which matches standard commercial circuits. Technicians will find installation straightforward, avoiding costly electrical upgrades in most locations.
#@@# Hygienic Certification#@#
This ice maker meets CSA and ETL sanitation listings and CE certifications, confirming compliance with commercial food safety and electrical standards. Maintenance teams can audit confidently, knowing the model adheres to recognized regulatory criteria, ensuring peace of mind.
#@@# Modular Footprint#@#
With a compact 30" width, 24.8" depth, and 22.6" height, the unit fits modular layouts and stacks easily with compatible storage bins or dispensers. Kitchen planners can optimize floor space and align the machine with existing service counters for efficient workflow.
#@@#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#@#Culinary Depot usually ships the Icetro IM-0460-WC Maestro Modular Ice Maker within # business days of receiving cleared payment.#@@#Maintenance Guide#@#Service technicians should inspect condenser water flow and clean strainers weekly to maintain the Icetro IM-0460-WC; flush scale with manufacturer-recommended descaler monthly. Check electrical connections and NEMA 5-15P plug for corrosion every 90 days. Replace door seals or gaskets at first sign of wear. Sanitize ice-contact surfaces per HACCP schedules and verify production with a calibrated gauge; document yields to ensure consistent 463 pounds per 24 hours.
