The ProLine 500 lb/day modular ice machine is a high-output head unit built for bars, restaurants, and operations that go through ice all day. The modular head makes ice and drops it into a separate storage bin sized to the operation, so capacity can be matched exactly to demand. An air-cooled condenser and half-dice cubes make it a versatile fit for drink service, food display, and general kitchen use.
Build and construction
The head unit is a stainless cabinet housing the evaporator, compressor, and controls, designed to sit on top of a matching storage bin. It makes half-dice cubes on a fixed cycle and drops them into the bin below, cycling on and off as the bin fills. The air-cooled condenser pulls room air through a front filter, so the unit needs only a standard clearance and a water and drain connection.
The head unit’s evaporator and food-zone parts are built to be sanitized on a schedule, and the front air filter slides out for cleaning so the condenser keeps breathing freely. Keeping that airflow clear is the single biggest factor in holding rated output, especially in a warm kitchen.
Specifications
| Specification | Detail |
|---|---|
| Ice production | 500 lb/day |
| Cube type | Half-dice |
| Storage | Separate bin (sold separately) |
| Condenser | Air-cooled |
| Water | Standard cold supply + drain |
| Width | 30 in |
| Construction | Stainless head unit |
| Footprint | 30 × 24 in (head) |
Ice production and storage
Five hundred pounds a day covers a busy bar or restaurant, and because the head is modular, it pairs with whatever bin size matches the operation’s peak demand and refill schedule. Half-dice cubes work well for both drinks and food display. For a smaller operation, or one short on space, a self-contained undercounter machine with a built-in bin is simpler; for high all-day demand, the modular head with a large bin is the flexible, high-capacity choice.
Because the head is modular, an operation sizes the bin to its own peak and refill pattern rather than accepting a fixed storage volume. A bar that empties its ice fast can pair the head with a tall bin, while a kitchen that draws steadily can run a shallower one — the same machine adapts to either. 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.
- Runs on a standard circuit; confirm voltage before ordering.
- Leave front clearance for the air-cooled condenser filter.
- Order a matching storage bin sized to daily demand.
Upkeep centers on sanitation and airflow: sanitize the ice-contact parts on schedule and keep the 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 an operation that goes through ice all day, the 500 lb modular machine is the high-capacity choice. It matches to any bin size, makes versatile half-dice cubes, and installs with a standard water and drain connection — scalable ice production for a busy bar or kitchen. Matched to the right bin, it keeps ice ahead of demand even on the busiest days.
Part of our range: Commercial Refrigeration Equipment.