Scotsman MXG427 Modular Ice Cuber with Storage Bin (170kg/24hr)

The Scotsman MXG427 is a modular ice cuber designed to produce up to 170kg of solid, crystal-clear ice cubes in a 24-hour period. It is supplied here complete with a matching storage bin offering 129kg of ice storage capacity. The unit produces what Scotsman refer to as Supercubes — full, transparent, slow-melting cubes that are consistent in shape and clarity, making them well suited to bars, hotels, and any operation where the appearance of a drink matters as much as its temperature.

In a busy service environment, the MXG427 performs steadily across long shifts. The cube format is particularly practical for high-volume bar use: because Supercubes melt slowly, they chill drinks effectively without diluting them quickly, which reduces waste and keeps presentation consistent during peak periods. The electronic control system monitors and adjusts the freeze cycle to account for changes in ambient and water temperature, so output quality stays reliable across different seasons or kitchen conditions rather than varying with the environment.

From a day-to-day operational standpoint, the unit has been designed with maintenance access in mind:

• Front-access condenser air filter allows cleaning without moving the unit or calling an engineer
• Built-in clean alert indicator signals when filter attention is needed, reducing the chance of neglected maintenance affecting output
• Agion antimicrobial protection is integrated into contact surfaces to help resist microbial growth and odour development between cleans
• External indicator lights give at-a-glance visibility of operational status

Installation requires a dedicated water supply, drain connection, and appropriate electrical supply. Being a modular unit, the head sits on top of the storage bin rather than being self-contained, so adequate ceiling clearance and a level, stable surface are important. The condenser draws air from the front, which suits installations where rear or side clearance is restricted, though good ambient ventilation in the room remains important for consistent output during warm periods.

This combination is well suited to hotels, cocktail bars, restaurants with active bar operations, and catering facilities where consistent cube quality is a priority alongside reasonable 24-hour volume. For smaller operations or those with less critical ice presentation requirements, a lower-capacity self-contained unit may be a more proportionate choice. Sites with significantly higher demand — large hotels or event venues, for instance — may benefit from considering a higher-output modular option.

If you are weighing up the right ice machine for your operation, the team is happy to talk through your service volume and installation setup before you commit to a purchase.