Most suppliers carry one or two types and trade the rest. This plant in Jiaxing runs seven, from 40 to 1,000 kg per day per unit — so a bar that needs cube for service and flake for the fish counter buys both from one invoice, ships them in one container, and keeps one spare-parts list.
Two machines rated the same kilos behave nothing alike once the ice touches food or a glass. Pick the form first, then size it — that order saves a wrong purchase.
Solid, clear, slow to melt. The default for anything poured over ice.
Oversized clear cubes that hold their edge in a glass for twenty minutes.
Thin, dry, sub-millimetre flakes that mould around whatever they cover.
Soft, chewable pillows. Soaks up the drink instead of diluting it flat.
Coarse and irregular, so a full bin still pours instead of freezing into one block.
Soft micro-crystals that pack into a bowl and hold a shape on the plate.
Half-moon shells that stack without welding themselves into a lump.
Describe the venue and what the ice sits on. We answer with two or three models, not the whole catalogue.
Three questions to answerSame plant, same certification track, very different machines. Output figures are per unit at 25 °C ambient, 20 °C water.
| Ice type | Output kg/day | SKUs | Piece form | Where it earns its keep |
|---|---|---|---|---|
| Cube iceOLC-A / OLC-P | 40–1,000 | 14 | Solid clear cube | Bars, hotels, retail bagging |
| Large cubeOLC-PL | 55–250 | 5 | 30×30 or 50×50 mm cell | Whisky service, carving, display |
| Flake iceOLC-PB | 200–1,000 | 4 | Thin dry flake | Fish counters, bakery, concrete cooling |
| Nugget iceOLC-KB | 50–1,000 | 8 | Pill-shaped, chewable | Soft drinks, hospitals, cinemas |
| Granular iceOLC-XH | 60–1,000 | 9 | Coarse irregular grain | Seafood display, cold chain, produce |
| Snow iceOLC-M | 200–1,000 | 5 | Soft micro-crystal | Desserts, shaved-ice bowls, display |
| Crescent iceOLC-Y | 150–500 | 4 | Half-moon shell | Restaurants, bars, catering |
Also built in the same plant but not listed above: OLC-BT counter-top cube machines and OLC-BS ice-and-water machines. Ask for the sheet if either is what you need.
We ask these before sending a price because the answer changes the model, the voltage and the shipping weight — not just the number on the invoice.
A glass, a fish, a concrete pour, a dessert bowl. Glass wants clear and hard; fish wants thin and dry; concrete wants cold and cheap per tonne. The form follows from here.
Nameplate is a daily figure measured in a lab room. Take your peak four-hour demand, multiply by 1.3 for a hot kitchen, and choose the model above that number — not the one that matches it.
Voltage, water line, drain height, doorway width, and whether the unit sits under a counter or free-standing. All four have eliminated a model at some point.
A hotel that needs 300 kg of cube and 150 kg of flake does not need two suppliers. Both come off the same line, in the same load, against one set of documents.
The practical benefit is spares and service: one compressor family, one control board generation, one English manual. Your technician learns one machine, not four.
Machines from this plant run in more than twenty countries across the Gulf, Southeast Asia and Africa.
Cube, flake, nugget, granular, snow, crescent, large cube — seven ice types, one supplier for a mixed container.
Certified production. Certificate coverage confirmed per model before you quote it.
Spec sheets, FOB pricing and lead time answered by the sales team, not a form robot.
Send the ice form you need, the busiest four hours of your day, and your voltage. You get two or three models with FOB prices, not a catalogue dump.