CMICE Commercial Kitchen & Bar Equipment

Between 22 and 30 fruit a minute, driven by a 120W motor specified for extended continuous use. The embossed pressing sphere raises extraction by roughly 5% over the previous design. At that rate a brunch rail of ten glasses clears in under a minute of machine time.

Fruit from 1.57 to 3.15 inches in diameter, which covers small limes and lemons through large navel oranges and pomegranates. Anything outside that range needs cutting first or will not press cleanly.

Roughly 96 servings from a full 24L fill, split across two independent 12L tanks. Each tank freezes on its own circuit, so a refill on one side does not interrupt service on the other.

Between 15 and 50 minutes, and the spread comes down to your recipe. High sugar and any alcohol content both depress the freezing point, so a margarita mix takes noticeably longer to reach slush texture than a plain fruit syrup. Batch an hour before doors open to be safe.

Up to 441 lbs, or 200 kg, of frozen meat and hard bone per hour on a 750W pure-copper motor. Copper windings run cooler than aluminium under sustained load, which is what keeps the rate steady through a full morning of case filling rather than dropping off after twenty minutes.

A 14-tooth carbon steel band blade, with five spare blades included in the box. The exact blade loop length is not published in the product specification, so measure the existing blade before ordering third-party replacements. Maximum cutting height is 7 inches and thickness adjusts between 0.12" and 3.93".

No. No NSF, ETL, CE, or FDA certification is stated on any CMICE commercial unit, and nothing here should be read as implying one exists. If your health department requires a certification mark on equipment in the kitchen, these machines will not satisfy that requirement. The published construction claims are food-grade stainless steel bodies, 304 stainless slushy tanks, and food-grade stainless on the bone-saw worktop.

Coverage is uneven and worth reading per station. Both under-counter ice makers carry a 2-year warranty with 24/7 after-sales service. The bone saw carries the same 2-year term plus 24/7 support. The slushy machine carries a 1-year manufacturer warranty covering quality and functional defects. No warranty term is stated for the flagship 1000 lbs ice maker, the commercial juicer, or the milk frother wand.

The stated slushy machine term covers quality and functional defects; the ice maker and bone saw terms are published as a 2-year warranty with 24/7 after-sales service without a parts-versus-labor breakdown. Since no on-site labor network is described anywhere in the specification, treat the coverage as parts and remote support and ask the after-sales desk for the claim process in writing before you buy.

The under-counter ice makers and the bone saw ship with 24/7 after-sales support, so the desk answers outside business hours. What does not exist is a local technician network, which means a failure is handled remotely and by parts rather than by a same-night visit. Operators whose revenue cannot survive a two-day outage should keep that in the decision.

They are recent releases, and the review counts show it: most carry zero or one rating. The milk frother wand holds 4.6★ across 91 verified buyer reviews, but that is a consumer accessory and says nothing about a 1000 lbs ice machine. Judge the commercial stations on published specification and warranty terms rather than on a star average that does not exist yet.

Available online through the product pages linked here. Stock and lead time are listed per machine, with most units shipping within two to three days of order. Check today's price on the station you want.

The saw ships with a blade stabilizer, an extended guard, a waterproof switch, a dual locking system that ties the guard to the switch, and four non-slip feet. Whether that satisfies a specific inspector depends on your jurisdiction, and no certification listing backs the machine. Ask your local inspector what they require on a band saw before you commit.

Most stations show as in stock and usually ship within two to three days. Availability moves, and several machines run low stock counts, so confirm on the product page rather than on this one.

Size to your peak night, not your average. A common planning figure is about 1.5 lbs of ice per guest in a full-service restaurant and closer to 3 lbs per guest in a cocktail bar, where every drink is built on ice. A 60-seat restaurant turning tables twice lands near 180 lbs a day, which the 100 lbs machine will not cover on a busy Friday. Storage matters as much as production: the flagship 640-lb bin absorbs a rush the 30-lb bin cannot.

The ice makers, juicer, slushy machine, and bone saw are specified for continuous commercial service through peak hours. Two conditions decide whether they hold up: ambient temperature around the machine, and cleaning discipline. Ice output falls and the compressor works harder in a hot room, and a skipped clean cycle shortens service life on any machine in this class.

Output drops and the cooling system carries more load. High ambient heat is the single most common cause of an ice machine underperforming its rating, and it strains the compressor over time. The LCD panel shows ambient temperature so the problem surfaces as a reading before it surfaces as an empty bin. Give the machine air on all sides and as much distance from the cook line as the floor plan allows.

No. An open door melts stored ice and makes the compressor run longer to replace it, which pushes more heat into the room than it removes. The net effect is a warmer kitchen and a shorter machine life.

Yes, and non-alcoholic mixes actually freeze faster because there is no alcohol depressing the freezing point. Fruit slush, frozen lemonade, and frozen coffee all work from pre-mixed liquid. Two 12L tanks let one side run a family flavor while the other holds a cocktail mix.

Both do. Sugar and alcohol lower the freezing point of the mix, so a margarita batch takes longer to reach texture than a plain syrup, which is why the published range spans 15 to 50 minutes. Very high alcohol content can stop a batch from setting at all; keep it under roughly 15% by volume and start the batch an hour before service.

Yes. Fresh meat, frozen meat, hard bone, and frozen fish are all listed uses, and the 7-inch maximum cutting height covers most whole fish and poultry sections. Set a thinner guide for portioning and open it up for bone-in cuts.

Yes. A 13,000 RPM wand does the same job as a dry shake and builds a stable egg-white head in about 15 seconds without diluting the drink with ice. Rinse the detachable whisk immediately afterward, since egg protein sets fast on a stainless head.

On output the gap is smaller than the price gap: 1000 lbs a day sits in the same band as a mid-size incumbent unit. On certification and service the gap is real. Premium brands list NSF and ETL and sell through dealers with local technicians; these machines state no certification and rely on a 24/7 remote desk. Buyers weighing an inspection requirement or a same-day service contract should pay for the incumbent.

Bagged ice looks cheaper per week and stops looking cheaper once you count walk-in shelf space, the standing order, and the night the delivery misses. A machine turns a water line into supply. For a single well, the 100 lbs a day under-counter unit is usually the break-even point rather than the flagship.

The difference shows up in duty rating and tank material, not in the first week. This machine uses food-safe 304 stainless and shatter-resistant polycarbonate tanks with independent cooling per tank, which is the configuration commercial service needs. Higher-end models add certification, longer warranties, and dealer service, and a bar running seven days a week should price that in.

Under-counter, in nearly every small-cafe case. The 1000 lbs machine is sized for multi-station bars, hotels, and event venues, needs a 220V circuit, and stands 78.7 inches tall. A cafe pouring iced drinks through a lunch rush is served by 100 lbs a day and a 30-lb bin, on a standard outlet and with two years of coverage behind it.

A steam wand heats and textures at once and stays the right tool behind an espresso bar. A handheld wand at 13,000 RPM builds microfoam in about 15 seconds for a home routine, matcha, hot chocolate, or a cocktail dry shake, and it costs nothing in machine downtime. It will not replace a wand on a service line.

Both under-counter units ship with a water inlet hose and a drain hose, which points to a plumbed install rather than manual filling. The flagship expects a water line and a drain as well. No manual-fill mode is described in the specification for either, so plan for a supply line and a drain point at the install location.

Unscrew the stand pipe inside the reservoir and clear the line with pressurized air or a drain brush. Sediment in the drain is the usual cause of a sump that overflows during the harvest cycle. Running the auto-clean cycle on schedule keeps most of that buildup from forming.

The common cause on machines of this type is a loss of clean contact across the evaporator plates, which slows heat transfer so the sheet sticks rather than dropping. Scale buildup produces the same symptom and is far more common, so run a full clean cycle first and check water hardness before assuming a hardware fault. Contact the after-sales desk if a clean cycle does not clear it.

Run the ice maker auto-clean cycle at least monthly, and more often on hard water. The slushy machine has an automatic clean function meant for a nightly run after service. The juicer has no automated cycle: its filter box, two pulp buckets, and drip tray are removable and want a rinse at every shift change. Wipe the bone-saw worktop after each session rather than scrubbing it later.

Five spare 14-tooth carbon steel blades ship with the bone saw, which covers the most common consumable for a long stretch. For other parts, the 24/7 after-sales desk is the route on the under-counter ice makers and the saw. Since no local dealer network exists, keep a spare blade set on the shelf rather than ordering on the day one breaks.

Too much milk for the pitcher, or too steep a tilt. The wand pulls a vortex, and a small pitcher filled past a third will climb the walls once that vortex forms. Fill to a third, keep the head just under the surface, and hold the pitcher near vertical.