Description
The TT-SK-350P split-type ice machine produces 159kg of cube ice every 24 hours. This unit supports high-volume beverage service and food cooling needs in busy kitchens. The split design separates the ice maker from the storage bin, allowing for flexible installation in tight kitchen layouts. It maintains consistent ice supply for restaurants, bars, and hotels throughout the day.
| Model | TT-SK-350P |
| Ice Shape | Cube ice |
| Daily Production | 159 kg/24hr, 350 lb |
| Ice Storage Capacity | 105 kg, 230 lb |
| Size (L×W×H) | 560×830×1718 MM |
| Weight of Main Machine | 50 KG |
| Weight of Ice Storage | 35 KG |
| Power | 1000 W |
| Voltage | 220V/110V |
| Refrigerant | R404a |
| Cooling Method | Air cooling or water cooling (optional) |
| Loading Quantity (20GP/40GP) | 26 pcs / 52 pcs |
Stainless Steel Construction
The exterior uses high-grade stainless steel to resist corrosion from salt and moisture. This material withstands daily cleaning with standard kitchen sanitizers, ensuring the machine remains hygienic during long-term use.
Continuous Ice Production
The 1000W motor drives the R404a cooling system to generate ice cycles without interruption. This output ensures your staff has a steady supply of cubes for peak service hours, preventing shortages during busy shifts.
Integrated Storage Bin
The unit includes a 105kg capacity storage bin to hold ice until needed. This volume allows your team to fill large ice buckets for cocktail stations or cooling displays without waiting for the machine to cycle.
Food-Grade Interior
The internal storage bin features food-grade materials that prevent contamination. This design meets safety standards for direct contact with ice, keeping your cubes clean and ready for beverage service.
Our Ice Maker Machine Production Facilities
Crescent-shaped Ice Machine
Commercial Ice Cube Maker
Why Choose Us?
This ice machine provides a reliable solution for kitchens requiring high-capacity ice production. Its durable build and consistent output support the demands of professional food service environments.








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