Commercial Ice MachinesSelf-Contained
Thor Kitchen TIM15 Commercial Ice Machine Manual
Setup, everyday use, maintenance and troubleshooting for the 45 lb/day self-contained cube ice machine, with verified specifications.
- Harvest rate45 lb/24 h
- TypeSelf-Contained (batch)
- Energy use10.6 kWh/100 lb
- Est. yearly electricity$222
About the Thor Kitchen TIM15
Thor Kitchen model TIM15 is a 45 lb/day self-contained cube ice machine that meets ENERGY STAR efficiency requirements. Its rated harvest is 45 lb of ice per 24 hours, measured at the standard rating conditions of 90 °F (32 °C) ambient air and 70 °F (21 °C) incoming water.
As a self-contained unit, the freezing system, condenser and insulated storage bin are built into one cabinet, which makes it the simplest type to install under a bar, in a guest-room corridor or in a small kitchen. It is a batch-type machine, freezing ice on an evaporator plate and releasing it in a harvest cycle every few minutes — the process used for cube-style ice.
Rated energy consumption is 10.6 kWh per 100 lb of ice, or about 4.77 kWh per day at full rated output. Potable water use is 12.8 gallons per 100 lb of ice.
Specifications
| Brand | Thor Kitchen |
|---|---|
| Model number | TIM15 |
| Equipment type | Self-Contained |
| Ice-making process | Batch |
| Rated harvest rate | 45 lb/24 h |
| Energy use | 10.61 kWh/100 lb ice |
| Potable water use | 12.8 gal/100 lb ice |
| Refrigerant | R-290 (GWP:3 | Lower GWP) |
Safety information
- Connect the machine to a dedicated circuit sized to the minimum circuit ampacity and maximum fuse or breaker size on the nameplate. It must be grounded; never use an extension cord or plug adapter.
- Switch off and lock out power at the disconnect before removing panels, cleaning the evaporator or servicing the machine.
- Ice is food under the FDA Food Code. Store nothing but ice in the bin, never scoop ice with a glass or bare hands, and keep the scoop in a clean holder outside the ice.
- Use the cleaner and sanitizer approved by the manufacturer, wear gloves and eye protection, and never mix the two solutions or combine them with other chemicals.
- Wipe up spilled ice and water immediately; melting ice around the machine is a serious slip hazard.
- Keep hands away from the evaporator area during operation; the machine can begin a harvest cycle at any time.
Installation and first-time setup
Commercial ice machines should be installed by a qualified installer to the manufacturer's instructions and local electrical, plumbing and health codes. Plan the electrical circuit, water supply, filtration and drain before the unit arrives.
- Choose the location
Install the machine indoors, away from fryers, ovens, dish machines and other heat sources, and within the ambient air and water temperature limits in the installation manual. The 45 lb/day rating assumes 90 °F air and 70 °F water; hotter air or warmer water reduces output and raises energy use per pound.
- Leave room for airflow
This type of machine rejects heat through a built-in air-cooled condenser. Keep the air intake and discharge clear by the clearances listed in the installation manual — often 6 in. or more — and never box the unit into a cabinet unless it is approved for built-in installation.
- Position the cabinet
Set the unit on its legs or casters on a solid floor where the door can open fully for scooping and the drain can run downhill to a floor drain.
- Level the machine
Level the cabinet side to side and front to back with the adjustable legs. An out-of-level evaporator or water trough causes uneven freezing, partial harvests and water spilling into the bin.
- Connect potable water
Run a cold, potable water line with an accessible shut-off valve and a water filter or treatment system suited to your local water. Supply pressure must fall within the range in the installation manual (commonly about 20–80 psi). Provide backflow protection as required by local plumbing code, and never connect the machine to hot water.
- Install the drains
Run the machine drain and bin drain as separate gravity lines, pitched at least 1/4 in. per foot, ending with an air gap above a floor drain or floor sink. Never connect an ice-machine drain directly to the sewer.
- Clean, start and verify
Clean and sanitize the water system and bin before first use to remove dust from shipping and installation. Start the machine, discard the first few batches of ice, and confirm that it harvests normally and shuts off when the bin is full.
Using your ice machine
Production and capacity planning
At rating conditions the machine produces up to 45 lb of ice per day — roughly 1.9 lb per hour on average. Using the common restaurant planning figure of about 1.5 lb of ice per customer, and leaving a 25% margin for hot weather and peak periods, that is enough for about 22 customers per day. Bars, hotels and healthcare kitchens use considerably more ice per person, so size from your own peak-day usage whenever you can.
Ice production slows in hot weather precisely when demand rises. Keep the kitchen ventilated, keep the condenser clean, and plan bin storage so the machine can rebuild inventory overnight.
Handling ice safely
- Wash hands before scooping and use only a dedicated ice scoop with a handle; return it to its holder, never leave it buried in the ice.
- Keep the bin door closed between uses to protect the ice from airborne contamination and to reduce melt.
- Do not chill bottles, cans or food in ice that will be served in drinks.
- Transport ice in dedicated, food-grade ice totes that are cleaned and sanitized regularly — never in buckets used for chemicals or mop water.
How the batch ice cycle works
Each cycle starts with a freeze phase: water is pumped over a chilled evaporator until cubes reach full size. The machine then switches to harvest, warming the evaporator briefly so the cubes release and drop into the bin. Before the next cycle, part of the water left in the trough is drained (purged) to flush away dissolved minerals. When the bin is full, a bin control switch or sensor stops production until ice is used.
This model is rated at 12.8 gallons of water per 100 lb of ice. About 12 gallons of that ends up as ice; the remaining ~0.8 gallons is purge water that carries minerals to the drain. Some machines let a technician adjust the purge setting — reducing it saves water in soft-water areas, but in hard water it leads to faster scale buildup.
Care and maintenance
| When | What to do |
|---|---|
| Daily | Wipe the exterior and bin door, check that ice looks clear and fully formed, and clean and sanitize the ice scoop and its holder. |
| Weekly | Inspect the bin interior and door gasket for slime or discoloration, and check that the drain is flowing freely. |
| Monthly | Clean the removable condenser air filter (if equipped) with warm water and check the condenser coil for lint and grease. |
| Every 6 months (minimum) | Clean and sanitize the complete water system, evaporator and bin using the manufacturer's procedure: a scale-removing cleaner first, then a food-contact sanitizer at the label concentration. Clean more often in hard-water areas or in bakeries and breweries where airborne yeast speeds slime growth. |
| Every 6 months | Replace the water filter cartridge, or sooner if the pressure gauge shows a drop or the gallon rating is reached. |
| Every 6–12 months | Clean the condenser coil with a soft brush or vacuum, and check that drain lines, air gaps and vents are clear. |
| Annually | Have a qualified technician inspect electrical connections, the water inlet valve and screens, refrigeration pressures and the bin control, plus the harvest system. |
| Before a shutdown | Turn the machine off, empty and clean the bin, drain the water system, and leave the bin door ajar so it can dry. Protect water lines from freezing if the building will be unheated. |
Troubleshooting
Many ice-machine problems trace back to heat, water quality or overdue cleaning. Work through the checks below, and consult the diagnostic code table in your manufacturer's manual if the controller displays a code.
| Problem | Possible cause | What to try |
|---|---|---|
| Low ice production | Hot room or warm supply water; dirty condenser or air filter; clogged water filter; scale on the evaporator. | Compare output against the 45 lb/day rating only at 90 °F air and 70 °F water; clean the condenser and filter; replace the water filter; schedule a cleaning. |
| Machine not making ice | Power off or tripped breaker; water supply closed; bin control sensing ice; machine left in clean mode. | Check the breaker and switch; open the water valve; clear ice away from the bin sensor; return the control to ice-making mode. |
| Water leaking around the machine | Blocked bin or machine drain; loose water fitting; machine out of level. | Clear the drain and check the air gap; tighten fittings; re-level the cabinet. |
| Slime, mold or off-taste in the ice | Cleaning overdue; airborne yeast or grease; exhausted water filter. | Clean and sanitize the full water system and bin; replace the filter; relocate the machine away from proofers, fryers or open drains if possible. |
| Machine runs constantly or uses too much water | Bin control not stopping production; water inlet valve stuck open; condenser restricted. | Check the bin control; shut off water and call for service if water keeps running; clean the condenser. |
| Cloudy, thin or incomplete cubes | Scale on the evaporator; low water supply; dirty water distribution tube; high water mineral content. | Clean the machine; check filter and water pressure; consider additional water treatment. |
| Cubes not releasing (long harvest) | Scale or slime on the evaporator; machine out of level; harvest components failing. | Clean the evaporator and re-level the unit; call a technician if harvest problems continue. |
Energy use and running costs
The Thor Kitchen TIM15 is rated at 10.6 kWh per 100 lb of ice. At its full rated harvest of 45 lb/day that is about 4.77 kWh per day. Assuming the machine averages 75% of rated output every day of the year, annual use is roughly 1,307 kWh, or about $222 per year at $0.17 per kWh.
Potable water use is 12.8 gallons per 100 lb of ice — about 5.8 gallons per day at full output, or roughly 1,577 gallons ($23.65) per year under the same assumption, at $0.015 per gallon for water and sewer.
Compared with other Self-Contained machines in our database, this model uses less energy per pound than many of them and less water per pound than 52%.
Real-world consumption rises in hot kitchens and with warm supply water, a dirty condenser or scale on the evaporator. Keeping the machine clean is the single most effective way to hold energy use near the rating.
Frequently asked questions
How much ice does the Thor Kitchen TIM15 make per day?
It is rated at 45 lb of ice per 24 hours at the standard rating conditions of 90 °F ambient air and 70 °F water. Expect less in a hotter room or with warmer supply water, and more in cooler conditions.
How much electricity does the Thor Kitchen TIM15 use?
It uses 10.6 kWh per 100 lb of ice, about 4.77 kWh per day at full output. At 75% average utilization that is roughly $222 a year at $0.17/kWh.
How much water does the Thor Kitchen TIM15 use?
The rated potable water use is 12.8 gallons per 100 lb of ice, or about 5.8 gallons per day at full rated output. About 12 gallons per 100 lb becomes ice; the rest is purge water that flushes minerals from the water trough.
What kind of ice does the Thor Kitchen TIM15 make?
It is a batch-type machine, which freezes and harvests cube-style ice in cycles. The specific cube shape and size are not listed in the certification data — see the manufacturer's specification sheet.
Does the Thor Kitchen TIM15 need a separate ice bin?
No. It is a self-contained unit with a built-in storage bin. Bin capacity is not part of the certification data, so check the specification sheet to make sure storage covers your peak demand.
What refrigerant does the Thor Kitchen TIM15 use?
The certification record lists R-290 (GWP:3 | Lower GWP). This is a low-GWP but flammable hydrocarbon refrigerant, so service must be done by technicians trained for flammable refrigerants.
How often should I clean the Thor Kitchen ice machine?
Clean and sanitize the water system, evaporator and bin at least every six months using Thor Kitchen's approved cleaner and sanitizer and the procedure in the owner's manual — more often with hard water or yeast in the air. Replace the water filter on the same schedule.
Sources and disclaimer
Specifications on this page come from the ENERGY STAR certified commercial ice machines dataset published by the U.S. Environmental Protection Agency (record certified April 20, 2026), retrieved October 7, 2026.
The setup, operating, maintenance and troubleshooting guidance is written by ManualHarbor's editors for this specific product type and configuration. It is an independent guide — not a reproduction of the manufacturer's manual — and ManualHarbor is not affiliated with Thor Kitchen. Always follow the safety instructions, installation requirements and warranty terms supplied with your unit, and contact Thor Kitchen or an authorized service provider for warranty repairs and replacement parts.
Running-cost figures use assumed U.S. average utility prices and are estimates for comparison only. See our editorial methodology for details.
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