The ProLine 250 lb/day undercounter ice machine is a self-contained unit built for cafes, small bars, and service stations that need ice close at hand without a separate bin. The machine makes and stores its own ice in one cabinet that tucks under a standard counter. An air-cooled condenser and half-dice cubes make it a versatile fit for drink service and general use where space is tight.
Build and construction
The cabinet houses the evaporator, compressor, controls, and an 80-pound storage bin in a single undercounter body. It makes half-dice cubes on a fixed cycle and holds them in the built-in bin, cycling on and off as the bin fills. The air-cooled condenser pulls room air through a front filter, so the unit vents forward and fits flush under a counter with a water and drain connection.
The evaporator and bin are built to be sanitized on a schedule, and the front air filter slides out for cleaning so the condenser keeps breathing freely. Because the unit vents from the front, it holds output better than a rear-vented machine when it is boxed into a tight undercounter space.
Specifications
| Specification | Detail |
|---|---|
| Ice production | 250 lb/day |
| Cube type | Half-dice |
| Storage | 80 lb built-in bin |
| Condenser | Air-cooled |
| Water | Standard cold supply + drain |
| Width | 15 in |
| Construction | Stainless self-contained cabinet |
| Footprint | 15 × 24 in |
Ice production and storage
Two hundred fifty pounds a day suits a cafe or small bar where ice is used steadily but not in the volume of a full restaurant. The 80-pound built-in bin holds a working supply without a separate storage unit, and the narrow 15-inch cabinet fits where floor space is scarce. For an operation with high all-day demand, a modular head with a large bin scales further; for a compact station, the self-contained undercounter unit is the simpler fit.
A self-contained undercounter machine trades the modular unit’s scalability for simplicity: there is nothing to size or stack, and it drops into a 15-inch gap under a counter. For a cafe or small bar whose demand is steady and predictable, that all-in-one simplicity is usually worth more than the ability to expand storage later. Sizing ice capacity to the busiest day rather than the average is the usual rule, since running short of ice mid-service is far more disruptive than carrying a little spare capacity.
Installation and requirements
- Requires a cold-water supply and a nearby drain within the counter run.
- Runs on a standard circuit; confirm voltage before ordering.
- Front-venting design fits flush under a standard counter.
- Clean the condenser filter and sanitize the bin on a regular schedule.
Upkeep centers on sanitation and airflow: sanitize the ice-contact parts and bin on schedule and keep the front air filter clean so the condenser breathes. A machine maintained this way holds its rated output, while a clogged filter is the most common reason an ice machine quietly falls behind demand in a warm kitchen.
For a cafe or small bar that needs ice on hand in a tight space, the undercounter machine is the practical choice. It makes and stores its own ice in one narrow cabinet, tucks under a standard counter, and needs only a water and drain connection to run. For a compact operation, that all-in-one simplicity keeps ice ahead of demand without extra equipment.
Part of our range: Commercial Refrigeration Equipment.