Stop trading capacity for consistency; this compact commercial ice cream maker delivers reliable batch production with professional results and efficient footprint management. Designed for high-traffic counters, this unit provides continuous product output while maintaining precise texture control and food safety compliance. Operators achieve consistent frozen desserts at scale without sacrificing operational speed or sanitary standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove the hopper. Flush residues with warm water, then wash hopper and paddle with mild detergent and a soft brush. Sanitize food-contact parts per CSA guidelines using an approved solution; rinse and air dry. Wipe exterior stainless steel with non-abrasive cleaner and a microfiber cloth. Vacuum condenser coils monthly to maintain efficiency and reduce energy use. Check seals and fasteners; tighten or replace as needed.#@@#Additional Info#@#Waring WCIC20 13.88"W Ice Cream Maker is a countertop batch-freezer with a stainless steel exterior, 120 volts, ETL and CSA certifications, and a 28.6 pounds footprint for commercial kitchens, schools, hospitals, and bars.#@@#General Info#@#Description #@#
Stop trading capacity for consistency; this compact commercial ice cream maker delivers reliable batch production with professional results and efficient footprint management. Designed for high-traffic counters, this unit provides continuous product output while maintaining precise texture control and food safety compliance. Operators achieve consistent frozen desserts at scale without sacrificing operational speed or sanitary standards.
#@@# Single Hopper Capacity#@#
This unit features a single hopper that supports batch production workflows and minimizes downtime between cycles. Kitchens benefit from predictable yields and simplified inventory planning when staff operate one large reservoir instead of multiple small containers.
#@@# Stainless Steel Exterior#@#
The stainless steel exterior offers a durable surface that resists corrosion and withstands frequent cleaning protocols in commercial kitchens. Maintenance teams reduce long-term repair needs and preserve appearance under heavy daily use.
#@@# Compact Countertop Footprint#@#
At approximately 13.88 inches wide and 19.38 inches deep, this countertop model fits tight service lines and limited prep stations. Managers optimize floor space allocation and position the machine close to service points to shorten production cycle times.
#@@# Electrical Compatibility#@#
The machine operates on a standard 120v supply and meets CSA and ETL certifications for safety and electrical compliance. Facilities can integrate the unit into existing circuits without major electrical upgrades and document compliance for inspections.
#@@# Precise Batch Control#@#
The batch freezer design delivers repeatable texture and overrun control for consistent product quality from cycle to cycle. Chefs can standardize recipes and train staff quickly because the machine reliably reproduces target results.
#@@#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#@#Clean the stainless steel exterior daily with a damp cloth and mild detergent, then dry to prevent corrosion. Inspect seals, gaskets, and the hopper for wear weekly; tighten fasteners and replace worn parts promptly. Flush the mix path and freeze cylinder after each production run using warm water and approved sanitizing solution. Calibrate control knobs monthly and verify 120v supply and grounding. Record maintenance actions and service intervals for CSA and ETL compliance.