Chef Aid Ice Cube Tray product image

Chef Aid

Chef Aid Ice Cube Tray – Pack of 2

SKU: CU402

£2.79(£3.35 inc VAT)

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This is a straightforward pack of two standard ice cube trays from Chef Aid, made from high density polyethylene. Each tray produces a batch of individually separated ice cubes and can be refilled and returned to the freezer once emptied — a simple, low-cost way to keep a modest supply of ice moving during service.

The two-tray format is the practical point here. While one tray is freezing, the other can be in use, giving a continuous rotation without gaps in supply. For low-volume applications — a small café bar, a hospitality suite, or a back-of-house prep area — this kind of simple staggered system works well enough when ice demand is steady rather than heavy.

These trays are worth considering where the volume of ice required is modest and a dedicated ice machine isn't warranted. They're also a useful backup for sites that already have a machine but need occasional supplementary capacity.

  • Reusable HDPE construction, easy to rinse and return to service
  • Separated cube moulds for clean, uniform ice production
  • Two-tray pack supports a simple rotation to maintain supply
  • Lightweight and compact — easy to store when not in use

These trays are not suited to high-volume operations where consistent, large quantities of ice are required throughout service — for those environments, a countertop or undercounter ice machine is the more appropriate solution. For anything in between, it's worth having a conversation about what best fits the workflow.

If you're unsure whether this is the right approach for your setup, the team is happy to talk it through.

Frequently asked questions

Are these trays suitable for use in a busy commercial bar or kitchen?

These trays are best suited to low-volume or supplementary use — a small café, hospitality area, or prep kitchen where ice demand is modest. For a busy bar or high-throughput service environment, a dedicated ice machine will be more reliable and practical.

How does the two-tray rotation work in practice?

The idea is straightforward: fill one tray and place it in the freezer, then use the second tray's ice during service. Once that batch is used, the first tray should be ready. It's a simple cycle that works well when ice demand is steady rather than sudden or heavy.

What is the tray made from, and is it easy to maintain?

The trays are made from high density polyethylene, which is robust enough for regular use and simple to rinse clean. HDPE is a common material in catering smallwares and holds up well with normal handling, though these trays are not designed for dishwasher cycles — hand washing is recommended to preserve the mould integrity.
Chef Aid Ice Cube Tray – Pack of 2

£2.79(£3.35 inc VAT)

£2.79(£3.35 inc VAT)

This is a straightforward pack of two standard ice cube trays from Chef Aid, made from high density polyethylene. Each tray produces a batch of individually separated ice cubes and can be refilled and returned to the freezer once emptied — a simple, low-cost way to keep a modest supply of ice moving during service.

The two-tray format is the practical point here. While one tray is freezing, the other can be in use, giving a continuous rotation without gaps in supply. For low-volume applications — a small café bar, a hospitality suite, or a back-of-house prep area — this kind of simple staggered system works well enough when ice demand is steady rather than heavy.

These trays are worth considering where the volume of ice required is modest and a dedicated ice machine isn't warranted. They're also a useful backup for sites that already have a machine but need occasional supplementary capacity.

  • Reusable HDPE construction, easy to rinse and return to service
  • Separated cube moulds for clean, uniform ice production
  • Two-tray pack supports a simple rotation to maintain supply
  • Lightweight and compact — easy to store when not in use

These trays are not suited to high-volume operations where consistent, large quantities of ice are required throughout service — for those environments, a countertop or undercounter ice machine is the more appropriate solution. For anything in between, it's worth having a conversation about what best fits the workflow.

If you're unsure whether this is the right approach for your setup, the team is happy to talk it through.