Stop compromising output for efficiency. This stainless steel undercounter icemaker delivers a continuous supply of crescent cubes while maintaining low operating demands, enabling consistent service in kitchens, bars, and hospitality outlets. Designed for integration into built-in applications, the unit produces 60 lbs. of ice per 24 hours and stores 33 pounds on board, balancing production and short-term inventory for peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Summit BIM182OSADA before cleaning. Empty the ice bin and dispose of ice. Mix mild detergent with warm water and wipe the interior and exterior with a soft cloth. Flush and replace water filters as scheduled. Clean condenser water lines and strainers to prevent buildup. Sanitize surfaces with an NSF-approved sanitizer, then air dry. Inspect door seals and tubing for wear and tighten fittings. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Summit BIM182OSADA stainless steel, water-cooled icemaker produces 60 lbs. of ice daily and stores 33 lbs. of crescent cubes; operates on 115 volts, 60 Hz, 1-Ph with R-290 refrigerant, ETL sanitation listed, and ADA compliant.#@@#General Info#@#Description #@#
Stop compromising output for efficiency. This stainless steel undercounter icemaker delivers a continuous supply of crescent cubes while maintaining low operating demands, enabling consistent service in kitchens, bars, and hospitality outlets. Designed for integration into built-in applications, the unit produces 60 lbs. of ice per 24 hours and stores 33 pounds on board, balancing production and short-term inventory for peak periods.
#@@# Water-Cooled System#@#
The unit uses a water-cooled condenser to maintain stable operating temperatures in busy equipment rooms, reducing ambient heat output compared with air-cooled alternatives. Operators can rely on consistent ice quality in environments where ducting or ventilation limits air-cooled installations.
#@@# Crescent Cube Production#@#
Crescent cubes form quickly and deliver dense, slow-melting ice suitable for mixed drinks, food display, and general service applications. The consistent cube shape improves portion control and reduces dilution rates, helping maintain product quality during service.
#@@# Under-Counter Integration#@#
Engineers sized the cabinet to fit within an 18-inch footprint and a 32.5-inch height profile, allowing flush built-in installation under counters or in service lines. Technicians find the 17.75-inch usable width aligns with common kitchen casework, simplifying retrofits.
#@@# Commercial Capacity#@#
The machine achieves a 60 lbs. production rate per 24 hours with a 33-pound bin capacity, supporting small to medium volume outlets such as cafes, bars, and satellite kitchens. Staff can maintain continuous service during busy shifts without frequent unloading.
#@@# Energy and Refrigerant#@#
The refrigeration system operates on R-290 refrigerant and runs on 115v, 1-Ph, 60 Hz power at 11.8 amps, delivering compliant cooling performance with reduced environmental impact. Facilities managers benefit from modern refrigerant chemistry and standard electrical requirements.
#@@#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#@#Delivery requires a signature. Unit ships with installation instructions. Professional setup recommended. Inspect for damages upon delivery.#@@#Maintenance Guide#@#Inspect water supply and fittings weekly; tighten connections and replace worn hoses every 12 months to prevent leaks. Defrost evaporator quarterly and remove scale with a manufacturer-approved descaler. Flush condenser and water lines monthly to prevent mineral buildup; use filters rated for municipal hardness. Sanitize ice bin and harvesting components biweekly with a food-safe sanitizer. Verify electrical connections and voltage stability during each service visit.
