Description

TH‑2000B Cube Ice Machine – 2000 lb High‑Capacity Commercial Ice Cube Maker (Air/Water‑cooled)

Built for the Most Demanding Commercial Environments

The Naixer TH‑2000B is a modular cube ice machine engineered for the most demanding commercial environments—hotels, banquet halls, large restaurants, convention centers, and institutional foodservice operations. With a daily production capacity of up to 2000 lb (900 kg) and a spacious 500kg built‑in storage bin, this unit delivers a continuous supply of crystal‑clear, slow‑melting full cube ice without skipping a beat during peak service hours.

The commercial ice machines market was valued at USD 5.46 billion in 2025 and is projected to reach USD 8.73 billion by 2032, growing at a CAGR of 6.93% —driven by exactly this kind of high‑capacity, quality‑focused equipment. The global commercial ice machine market specifically is expected to grow from US$1.54 billion in 2025 to US$2.22 billion by 2032 with a CAGR of 5.4%. Full cube ice (also called large cube ice) is the most widely used ice type in commercial foodservice—slow‑melting, versatile, and universally recognized by customers in any setting from casual dining to fine dining.

Key Features:

• 2000 lb (900 kg) Daily Production: Enough for 3,000+ iced beverages per day—ideal for hotels, convention centers, and high‑volume bars. Restaurants typically need 1.5–2 lbs of ice per customer daily, hotels require about 5 lbs per guest room, and bars use around 3 lbs per customer.

• 500kg Built‑In Storage Bin: Massive insulated storage keeps ice ready for peak demand without requiring constant machine cycling. Ice storage bins should hold at least 50% of daily ice needs to prevent shortages during rush periods.

• Full Cube Ice (22×22×22mm): Crystal‑clear, solid, and slow‑melting. Cube ice is the industry standard for a reason—consistent, reliable, and visually clean in any glassware.

• Air‑cooled or Water‑cooled Options: Choose air‑cooled for easy installation in well‑ventilated areas, or water‑cooled for maximum efficiency in hot kitchens or confined spaces where ambient temperature fluctuates.

• R404A Refrigerant: Commercial‑grade refrigerant optimized for high‑capacity ice production and consistent performance under continuous operation.

• Durable Stainless Steel Construction: Food‑grade 304 stainless steel exterior and evaporator resist corrosion and stand up to years of heavy commercial use.

• Self‑Cleaning Mode: Built‑in automated cleaning cycle simplifies routine sanitation and helps ensure food‑safe ice every time.

• ETL, CE & ISO Certified: Meets international safety and quality standards, with three‑year warranty coverage.

Why Hotels, Bars, and Restaurants Choose Full Cube Ice

Slow Melting, Maximum Drink Integrity. Full cube ice has the lowest surface‑area‑to‑volume ratio among common ice shapes. This means it melts slower than half‑cube, nugget, or flake ice—keeping beverages cold without watering them down. For premium spirits, craft cocktails, and high‑margin drinks, slow‑melting full‑cube ice preserves flavor and supports premium pricing.

Versatile Across All Beverage Types. Full cube ice works equally well in soft drinks, iced tea, mixed drinks, and water service. It is the most widely recognized ice shape, accepted by customers in any setting—from casual dining to fine dining. Cube ice is the most common choice for restaurants and bars, cooling drinks efficiently while maintaining beverage integrity.

Clean, Professional Presentation. Clear, uniform cubes signal attention to detail and operational excellence. Cloudy or irregular ice suggests neglect; crystal‑clear cube ice reinforces your brand‘s commitment to quality.

Efficient Ice Making and Storage. Full cube ice is less prone to clumping than flake or nugget ice, flowing freely from the bin and dispensing smoothly. This means less waste, faster service, and happier staff during peak hours.

What You Need to Know Before Installation

Electrical Requirements:

• 380V / 50Hz / 3‑Phase power required. Always confirm local electrical specifications before installation. Commercial ice machines of this capacity require dedicated circuits.

Water Supply:

• Minimum 1/2″ cold water line with sufficient pressure (10‑113 psig recommended). A water filtration system is strongly recommended to reduce scale buildup and extend machine life. Hard water scale is the primary cause of premature ice machine failure.

Ventilation Clearances:

• Air‑cooled models: 6 inches minimum clearance on all sides for proper airflow. Air‑cooled units require good ventilation to maintain rated ice production.

• Water‑cooled models: No side clearance restrictions, but requires access to a cooling water source and drain. Water‑cooled models operate independently of kitchen air temperature, making them ideal for hot or poorly ventilated kitchens.

Drainage:

• Gravity drain required for condensate and bin overflow.

Compliance:

• Meets ETL, CE, and ISO9001 standards for commercial foodservice equipment, ensuring food‑safe materials and sanitary design across multiple regulatory frameworks.