Description
TH‑SE150 Crescent® Ice Maker – 150 lb Undercounter Commercial Crescent Cube Machine
The Undercounter Crescent Ice Maker Built for Quality‑Focused Cafes and Bars
The Naixer TH‑SE150 is a self‑contained, air‑cooled crescent ice maker engineered for coffee shops, bars, and small restaurants that care about what goes into every drink. Unlike modular systems that require separate bins and complex installation, the TH‑SE150 is an integrated mechanism — the ice maker and storage bin come built together in a single stainless steel unit. It produces up to 150 lbs (70 kg) of crystal‑clear half‑moon ice every day and stores up to 36 kg (approx. 80 lbs) for immediate access.
Crescent ice — sometimes called moon‑shaped ice — is a staple in commercial foodservice. Its curved shape fills glasses beautifully, resists clumping in the bin, and is dense enough to melt slowly without diluting drinks too quickly.
Key Features:
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150 lb (70 kg) Daily Production: Enough for approximately 400–550 iced coffee beverages per day, handling the demands of a busy neighborhood cafe without over‑investing in capacity you won‘t use.
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36kg Built‑In Storage Bin: No external bin required. The integrated insulated bin keeps ice ready to scoop, saving valuable floor space in tight bar areas.
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Crescent Cube Ice: Crystal‑clear, solid throughout, and shaped to cool beverages fast while melting slowly. The rounded half‑moon design reduces splashing and keeps drinks tasting like they should — bold, cold, and undiluted.
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Compact Undercounter Footprint: At just 660 × 710 × 960 mm (approx. 26 × 28 × 38 inches) , the TH‑SE150 slides under standard countertops in most commercial kitchens and bar setups. Crescent ice makers like this one come in all sizes to fit any establishment.
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Durable Stainless Steel Construction: Food‑grade stainless steel exterior and evaporator resist corrosion and stand up to years of daily commercial use. Double‑sided evaporators like those in professional crescent ice machines produce twice the ice per cycle, reducing energy costs through efficient heat exchange.
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Air‑cooled Efficiency: Optimized airflow design maintains consistent ice production while keeping energy consumption low — approximately 380W during operation. Air‑cooled crescent ice machines are the easiest to install in well‑ventilated areas.
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Sustainable R290 Refrigerant: Uses environmentally friendly R290 (propane‑based) refrigerant with low global warming potential, compliant with EPA‘s 2026 Technology Transition Rule for self‑contained ice machines.
Why Baristas and Bartenders Prefer Crescent Ice
Ice is more than an afterthought — it’s an ingredient. The shape, clarity, and melt rate of your ice directly impact the flavor, dilution, temperature, and presentation of every drink you serve. Crescent ice has earned its place as one of the most trusted ice types in commercial kitchens for good reason.
Fast Cooling, Slow Melting. The half‑moon shape with a curved surface increases contact area with hot liquids, pulling heat out of a freshly pulled espresso shot in seconds. But because crescent ice is solid throughout — no hollow centers or trapped air — it melts at a slower rate compared to other types of ice. The result? Drinks stay cold and bold, not watered down.
Splash‑Resistant Pouring. The curved top of crescent ice channels liquid smoothly around the cube rather than splashing back. Their round shape allows liquid to cascade over them, meaning more liquid in the glass and less on the bar. This small design detail reduces waste and mess at busy bar stations — saving you product costs over hundreds of pours daily.
Superior Liquid Displacement. Crescent cubes pack beautifully in glassware, making drinks look fuller with less liquid. Hoshizaki crescent ice is known to maximize cup fill for higher yield, ROI, and gross profit. For premium coffee shops and cocktail bars, this visual upgrade supports higher pricing and better customer perception.
Anti‑Clumping Design. The rounded edges mean crescent ice doesn’t lock together like flat‑sided cubes. Many operators confirm that crescent ice flows freely from the bin, making it perfect for high‑volume service where speed matters. During peak hours, baristas scoop faster and smoother — never having to stab at a frozen brick of ice. Rounded, yet edgy crescent cubes will not cluster inside the ice chest and are always ready to be scooped out easily for immediate use.