Cambro ICS125L191 57kg Sliding Lid Ice Caddy

The Cambro ICS125L191 is a large-capacity mobile ice caddy designed for commercial food service environments where ice needs to be stored, transported and dispensed hygienically throughout a busy service. Built from polyethylene with thick foam insulation, it holds 57kg of ice and is intended to maintain that ice for extended periods without the unit degrading under daily commercial use.

In practice, caddies like this sit at the centre of bar and catering workflows — receiving ice from the machine, keeping it accessible during service, and travelling between prep areas and service points without fuss. The sliding lid is a practical detail worth noting: rather than lifting off entirely, it slides back and underneath the unit, which reduces the risk of cross-contamination and means there is no loose lid to prop against walls or leave on wet floors. The recessed well and drain shelf keep ice elevated above meltwater, which helps extend holding times and avoids staff scooping watery ice during service.

From an operational standpoint, the key advantages are:

• Robust polyethylene construction that resists cracking, denting and chipping under heavy daily use
• Sliding lid design reduces cross-contamination risk and keeps the lid off worksurfaces
• Recessed drain shelf separates ice from meltwater, improving ice quality during service
• Heavy-duty front casters and large rear wheels make it manageable when fully loaded
• Moulded handles and a recessed front-end grip support safe, controlled manoeuvring

There is no assembly required, and the design is straightforward to clean at the end of service. It does not require any electrical or plumbing connection — it is a passive insulated container, not a powered unit — so placement is flexible. That said, at full capacity this is a substantial piece of kit to move, and any site where it will be used frequently should consider floor surfaces and ramp access between areas.

This caddy suits high-volume bars, hotel operations, event catering setups and any site where ice is produced centrally and distributed to multiple points of use. For smaller operations with lower ice throughput, a reduced-capacity caddy may be more practical. For sites handling significantly higher volumes across multiple service points, it is worth considering whether multiple units or a larger format would better suit the workflow.

If you are unsure whether this capacity suits your operation or how it fits alongside your existing ice machine output, the team is happy to work through that with you.