Working principle

1. Refrigeration cycle: After the compressor starts, the refrigerant is compressed, condensed, and throttled, and finally evaporates at a low temperature in the evaporator to absorb heat.

2. Water circulation freezing: Water in the storage tank is pumped to the surface of the evaporator (temperature usually between -10℃ and -18℃) by a water pump. The water gradually freezes into an ice layer on the low-temperature evaporator surface.

3. Automatic de-icing: When the ice layer reaches the preset thickness, the system will automatically switch to defrosting mode (usually using a heat pump), causing the ice to fall off the evaporator, completing one ice-making cycle and entering the next cycle.

According to structural form

1. Self-contained: The ice maker and refrigerator are integrated into one unit. It is compact, easy to move and install, and suitable for bars or small stores with limited space.

2. Modular type: The ice maker (machine head) and the refrigerator are separate and can be flexibly combined. This type has a larger ice production and storage capacity, making it suitable for medium to large-scale catering, hotel banquets and other scenarios with high ice demand.

3. Undercounter type: The height is usually less than 85 cm. It can be embedded under a standard bar counter to save space and is very suitable for coffee shops, light food shops, etc.