Commercial Ice Machines
Commercial Flake Ice Machine - XFE Series
Commercial flake ice machine family for seafood markets, supermarkets and fresh-food applications, with multiple daily production capacities.
View product →PROJECT PLANNING / PROCUREMENT
Commercial Kitchen Refrigeration & Washing Planning
Review selected refrigerated prep tables, upright and display refrigeration, washing equipment and ice machines around your commercial foodservice workflow.
Map preparation, cold storage and washing
Identify the food preparation area, refrigeration access, utensil return and washing route before choosing machines. This solution covers selected equipment in the current catalog; it does not present a complete kitchen production line. The core supply focus remains commercial refrigeration and seafood display equipment, with relevant washing and ice equipment reviewed as supporting requirements.
Choose a preparation format
The retained refrigerated prep-table page includes a legacy dual-zone description and separately identified pizza and saladette catalog references. Compare the workstation role, container or tray arrangement and available footprint. Do not treat a pizza/saladette reference as proof of the former dual-zone model's dimensions or operating configuration. Ask the quotation to identify the actual proposed model.
Review upright and display refrigeration
Define the product assortment and whether access is for kitchen staff or merchandising. Review a named SG or LCM reference configuration and state required operating conditions. External size, listed capacity and glass-door appearance serve different selection purposes. Confirm shelves, loading access, electrical configuration and model documentation in the proposed specification.
Match the washing workflow
Compare hood-type, compact undercounter, conveyor and ultrasonic formats against the utensils and loading method. Provide rack compatibility, peak workload and water/electrical services for review. Throughput, chemical compatibility or certification is not inferred from a generic machine type. The proposed configuration and actual process requirements must be confirmed.
Specify the ice application
The published ice-machine reference is for flake/snowflake ice. State the actual ice use and required output for review rather than assuming beverage-cube production. Check the named machine's utilities, ice-handling scope and supporting storage arrangement. Do not equate display-support ice with every foodservice ice requirement.
Set the interfaces in the quotation
Submit the equipment schedule with the floor plan and site utilities. Request a clear division between supplied equipment and site plumbing, electrical work or installation. Confirm the configuration and specification before production; delivery timing, documentation and acceptance requirements are agreed for the project rather than stated as universal promises.
Equipment formats to review
Selected product references
Commercial Refrigeration
Commercial Refrigerated Prep Table
A stainless steel prep workstation combining a working surface with refrigerated storage for restaurant ingredient preparation.
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Commercial Dishwashing
Commercial Hood Type Dishwasher
A pass-through dishwashing direction for restaurant, hotel and catering kitchens planning a defined loading and unloading workflow.
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Commercial Refrigeration
Commercial Display Refrigerator
Commercial upright display refrigerator for beverages and packaged products, with three SG catalog reference configurations and project customization.
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Commercial Dishwashing
Commercial Undercounter Dishwasher
A front-loading washing direction for bars, cafés and compact restaurant service areas.
View product →References help identify the equipment format; the approved project specification defines the final supplied configuration.
What to send for this project
- Equipment schedule and foodservice workflow
- Prep-table model/layout and tray/container sizes
- Refrigeration assortment and operating requirements
- Washing load/rack requirements and ice application
- Utilities, installation access and destination market
Buyer guides for your selection
BUYER QUESTIONS
Frequently asked questions
Is this a full kitchen fit-out service?
The page covers selected refrigeration, preparation, washing and ice equipment. Confirm the actual scope and responsibility for site works.
Are the pizza references the legacy prep-table model?
No. They are separate catalog configurations shown on the same retained family page. Identify the proposed model before comparing dimensions or zones.
Can I use the listed ice machine for drinks?
The published reference describes flake/snowflake ice. State your actual application and confirm suitability rather than assuming cube-ice production.
Can washing equipment be included in a mixed enquiry?
Yes. Provide the machine format, utensil/rack requirements and utilities as separate lines alongside the refrigeration schedule.
Confirm your custom specification
Review the layout, technical configuration and specification before production. Packaging, delivery and documentation requirements are agreed for the project.
View the custom manufacturing process →LET’S DEFINE YOUR PROJECT
Let’s build your equipment brief.
Tell us the equipment type, dimensions, quantity and destination market. We can review standard catalog options or discuss a custom configuration for the project.