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Scotsman
Scotsman MXG427 Modular Ice Cuber with Storage Bin (170kg/24hr)
£4,577.00(£5,492.40 inc VAT)
Delivery Information
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The Scotsman MXG427 is a modular ice cubing machine supplied complete with a matching storage bin. It produces up to 170kg of ice in a 24-hour period and stores up to 129kg at any one time, making it a practical choice for operations that need a consistent, high-volume supply of cube ice throughout the day and into a late service. The ice it produces is what Scotsman refer to as Supercubes — full, transparent, slow-melting cubes that are consistent in both shape and clarity.
In a sustained service environment, the slow-melt characteristic of the Supercube format is worth noting operationally. Drinks stay cold for longer without diluting quickly, which supports consistent presentation at the bar and reduces the amount of ice going to waste during busy periods. The electronic control system adjusts the freeze cycle in response to changes in ambient and water temperature, which helps maintain reliable output quality across different seasons rather than seeing performance dip in warmer months.
From a day-to-day servicing perspective, the machine has been designed to keep routine maintenance straightforward:
- Front-access condenser filter allows cleaning without moving or disconnecting the unit
- Built-in clean alert indicator signals when filter attention is needed
- Agion antimicrobial treatment on internal contact surfaces helps resist microbial growth between scheduled cleans
- External status indicators give at-a-glance visibility of operating condition
As a modular configuration, the ice-making head sits on top of the storage bin, so adequate ceiling clearance is an important consideration at the planning stage. The unit draws condenser air from the front, which makes it workable in tighter installations where rear or side clearance is restricted — though the room itself should have reasonable ambient ventilation, particularly in warmer kitchens or plant rooms, to avoid output dropping during peak summer periods. A dedicated water supply, drain connection, and appropriate electrical supply are all required.
This combination is well suited to hotels, cocktail bars, busy restaurants, and event catering operations where both cube quality and reliable daily volume are priorities. Sites with lighter ice demand may find a smaller self-contained unit a more proportionate fit, while very high-volume operations such as large hotels or event venues may benefit from looking at a higher-output modular alternative.
If you are working through the right specification for your site — whether that is volume, installation constraints, or how this fits alongside existing equipment — the team is glad to talk it through with you before you commit.
Frequently asked questions
How do I work out whether 170kg per day is enough for my operation?
A rough starting point is to estimate your busiest day's ice consumption across all uses — drinks service, food display, and any back-of-house requirements — and build in a buffer for peak periods. For a busy cocktail bar or medium-sized hotel with an active drinks service, 170kg per day is often sufficient, but if you are running multiple service areas or a high-turnover function space, it is worth discussing your specific volumes with the team before purchasing.
What does the installation require on site before the unit can be connected?
The MXG427 requires a dedicated cold water supply, a suitable drain connection for meltwater and cleaning cycles, and an appropriate electrical supply — your installer will confirm the exact requirements for your site. As a modular stack, you will also need sufficient ceiling clearance above the storage bin for the ice head to sit properly, and the floor surface must be level and stable enough to support the combined weight of the unit and a full ice load.
Will output drop noticeably in summer or in a warm kitchen environment?
All ice machines are affected to some degree by high ambient temperatures, as the condenser has to work harder to reject heat. The MXG427's electronic control system adjusts the freeze cycle to compensate for changes in ambient and water temperature, which helps maintain consistent output, but good room ventilation remains important — a poorly ventilated plant room or a kitchen that runs very hot will still affect throughput. If your installation environment tends to be warm, it is worth factoring that in when deciding on the right capacity.
Size and weight
- External width
- 568 mm
- External depth
- 843 mm
- External height
- 1766 mm
Capacity and performance
- Cube shape
- Cube
Power and energy
- Power rating
- 1.4 kW
£4,577.00(£5,492.40 inc VAT)
£4,577.00(£5,492.40 inc VAT)
The Scotsman MXG427 is a modular ice cubing machine supplied complete with a matching storage bin. It produces up to 170kg of ice in a 24-hour period and stores up to 129kg at any one time, making it a practical choice for operations that need a consistent, high-volume supply of cube ice throughout the day and into a late service. The ice it produces is what Scotsman refer to as Supercubes — full, transparent, slow-melting cubes that are consistent in both shape and clarity.
In a sustained service environment, the slow-melt characteristic of the Supercube format is worth noting operationally. Drinks stay cold for longer without diluting quickly, which supports consistent presentation at the bar and reduces the amount of ice going to waste during busy periods. The electronic control system adjusts the freeze cycle in response to changes in ambient and water temperature, which helps maintain reliable output quality across different seasons rather than seeing performance dip in warmer months.
From a day-to-day servicing perspective, the machine has been designed to keep routine maintenance straightforward:
- Front-access condenser filter allows cleaning without moving or disconnecting the unit
- Built-in clean alert indicator signals when filter attention is needed
- Agion antimicrobial treatment on internal contact surfaces helps resist microbial growth between scheduled cleans
- External status indicators give at-a-glance visibility of operating condition
As a modular configuration, the ice-making head sits on top of the storage bin, so adequate ceiling clearance is an important consideration at the planning stage. The unit draws condenser air from the front, which makes it workable in tighter installations where rear or side clearance is restricted — though the room itself should have reasonable ambient ventilation, particularly in warmer kitchens or plant rooms, to avoid output dropping during peak summer periods. A dedicated water supply, drain connection, and appropriate electrical supply are all required.
This combination is well suited to hotels, cocktail bars, busy restaurants, and event catering operations where both cube quality and reliable daily volume are priorities. Sites with lighter ice demand may find a smaller self-contained unit a more proportionate fit, while very high-volume operations such as large hotels or event venues may benefit from looking at a higher-output modular alternative.
If you are working through the right specification for your site — whether that is volume, installation constraints, or how this fits alongside existing equipment — the team is glad to talk it through with you before you commit.
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