Maxximum Maxx Ice Ice Machines - MIM500NH

Q: What is the Maxximum Maxx Ice MIM500NH used for?
A: It is a high-capacity modular commercial ice machine designed for restaurants, hotels, bars, and large foodservice operations requiring continuous ice production.

Q: How much ice does the MIM500NH produce per day?
A: It produces up to 513 lbs (233 kg) of half dice ice every 24 hours, depending on operating conditions.

Q: Is the MIM500NH suitable for commercial kitchens?
A: Yes, it is built for heavy-duty commercial use with a stainless steel exterior, air-cooled system, and continuous high-output performance.

Q: What type of ice does it produce?
A: It produces half-dice cube ice, commonly used in beverages for restaurants and hospitality environments.

Q: Does it require a separate storage bin?
A: Yes, the MIM500NH is a modular “ice machine head” and must be paired with a compatible ice storage bin or dispenser.

Q: What features help with maintenance and efficiency?
A: It includes digital controls, automatic cleaning cycle, hinged front panel for servicing, and water-saving operation (up to 40% less water use).

Q: Why choose the MIM500NH ice machine?
A: It offers strong daily ice output, modular flexibility, energy-efficient operation, and durable construction for reliable high-volume commercial ice production.

• Clean ice bin, lid, and interior surfaces regularly to maintain hygiene and prevent contamination buildup
• Run the automatic clean cycle using nickel-safe cleaner to prevent mineral scale in the evaporator system
• Clean condenser coils every 30–90 days to maintain strong airflow and full production (~500+ lb/day class performance)
• Ensure proper ventilation around the unit to avoid overheating and compressor strain
• Check water supply pressure and inlet line regularly for consistent ice formation
• Replace water filter (if installed) to maintain clear ice quality and protect internal components
• Keep drain lines clear to prevent leaks, overflow, or water backup issues
• Sanitize ice bin frequently to prevent odor, slime, and bacterial growth
• Discard first batch of ice after cleaning or long downtime for safety and freshness
• Schedule preventive maintenance at least twice per year for long-term reliability and efficiency