Simag SV325 Ice machine

• Used in hospitality for producing large volumes of ice for beverages and service.
• Suitable for food processing operations requiring ice for chilling ingredients or products.
• Applicable in healthcare or laboratory settings for specific cooling or preservation needs.
• Utilised in retail environments such as fishmongers or supermarkets for display chilling.

Typical ice production capacity

Units in this class commonly produce around 300-350 kg of ice per 24 hours.

Ice type

Simag SV series machines typically produce granular or flake ice, suitable for various applications.

Power supply

For this type of commercial ice machine, a single-phase electrical supply is commonly required.

Construction material

Commercial ice machines, including this model, typically feature stainless steel construction for hygiene and durability.

Refrigerant type

Modern commercial ice machines commonly use environmentally compliant refrigerants; buyers should verify the specific type for this unit.

Cooling method

Units of this capacity are typically air-cooled or water-cooled; buyers should confirm the method for this specific machine.

Associated storage

High-capacity ice machines are often paired with separate ice storage bins, such as the Simag R150 mentioned, to hold produced ice.

• What type of ice does this machine typically produce?

  The Simag SV series is known for producing granular or flake ice, which is versatile for various chilling and display purposes.

• What are the typical power requirements for a machine of this size?

• Is an ice storage bin included with this type of machine?

• What maintenance is typically required for a commercial ice machine?

• What is the typical footprint of an ice machine of this capacity?

Used catering equipment generally retains strong value due to robust construction and reliable performance. Buyers typically prioritise checking operational status, wear patterns on high-use components, and compliance with food safety standards. Common strengths include durability, straightforward maintenance, and compatibility with existing kitchen layouts. Industry sentiment favours equipment from established manufacturers known for longevity. When purchasing secondhand catering items, inspecting heating elements, seals, and stainless steel condition proves essential. Well-maintained units often deliver excellent cost efficiency for hospitality businesses seeking quality without premium pricing.

General overview for this equipment type