Simag SV325 Ice machine

• Producing large volumes of ice for food service and hospitality operations.
• Supporting food processing lines requiring ice for chilling or preservation.
• Use in supermarkets and fishmongers for display and storage of fresh produce.
• Industrial applications where process cooling or ingredient chilling is required.

Ice Production Capacity

This specific unit is rated at 320 kg per 24 hours. For this class of equipment, daily capacities commonly range from 150 kg to over 500 kg.

Ice Storage Capacity

The listing includes a Simag R150 ice storage bin. Storage capacities for units of this type typically range from 100 kg to 250 kg, depending on the bin model.

Ice Type

Simag SV series machines commonly produce granular or flake ice, suitable for various chilling and display purposes. Buyers should confirm the exact ice type with the seller.

Power Supply

This unit is specified as 1-phase. For ice machines of this capacity, a 1-phase supply (typically 230V, 50Hz in the UK) is common, though larger industrial units may require 3-phase.

Construction Material

As stated, the unit is stainless steel. This is standard for food-grade ice machines due to its hygiene, durability, and corrosion resistance.

Refrigerant Type

Modern Simag units typically use environmentally compliant refrigerants. Buyers should confirm the specific refrigerant used in this particular used unit with the seller.

• What type of ice does this machine produce?

  Simag SV series machines typically produce granular or flake ice, which is ideal for chilling, display, and various food processing applications. Buyers should verify the exact ice type with the seller.

• What are the typical installation requirements for an ice machine of this size?

• How often does an industrial ice machine require maintenance?

• Can this unit be used in a commercial kitchen environment?

• What are the considerations for purchasing a used ice machine?

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.

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