Cambro ICS125L191 57kg Sliding Lid Mobile Ice Caddy

The Cambro ICS125L191 is a large-capacity mobile ice caddy designed for commercial foodservice environments where ice needs to be stored hygienically, held in good condition throughout a shift, and moved between production and service points reliably. It is a passive insulated unit — no electrical or plumbing connections required — built from polyethylene with thick foam insulation to maintain ice quality under sustained daily use.

In practice, a caddy like this sits at the centre of ice-handling workflows. It receives ice directly from the machine, keeps it accessible during service, and travels between prep areas and bars or service counters as demand requires. The sliding lid is a well-considered detail: rather than lifting clear and being set down on a wet surface, it slides back and tucks beneath the body of the unit, keeping the lid off worksurfaces, reducing clutter during busy service, and lowering cross-contamination risk at the same time. A recessed drain shelf elevates ice above meltwater, which helps maintain quality as the caddy works through a long shift and reduces the chance of staff scooping watery ice at the wrong moment.

From an operational standpoint, the main advantages are:

• Polyethylene construction resists cracking, denting and chipping under heavy daily use
• Sliding lid removes a loose component and reduces cross-contamination risk
• Recessed drain shelf keeps ice separated from meltwater throughout service
• Heavy-duty front casters and large rear wheels support movement when fully loaded
• Moulded handles and recessed front grip allow safe manoeuvring in tighter spaces

Because this unit requires no connections, placement is straightforward. That said, at full capacity it is a substantial load to move, and any site planning to route it regularly between areas should consider floor surfaces, any changes in level, and whether the path between the ice machine and service point is practical under load.

This caddy is well suited to high-volume bars, hotel food and beverage operations, event catering setups, and any site producing ice centrally and distributing it across multiple service points. Smaller operations with lower daily ice throughput may find a reduced-capacity model more manageable. Where volume is high enough that a single caddy creates a bottleneck, running two units is often a more practical solution than moving up to a significantly larger container.

If you would like to talk through whether this capacity fits your ice machine output or your typical service pattern, the team is happy to work through that with you.