Every other ice on our list is described by what it does — this one is described by what it looks like. A half-moon shell, clear, with one curved face and one hollow side. Stack a glass with it and the shapes settle into each other rather than locking, so the ice reads as part of the drink. Four models, 150 to 500 kg a day.
All air-cooled, all 220 V, all modular.
| Model | Output kg/24h | Power W | W×D×H mm | Bin kg | Voltage | |
|---|---|---|---|---|---|---|
| OLC-Y350 | 150 | 732 | 560×830×1725 | 100 | 220V | |
| OLC-Y500 | 250 | 980 | 560×830×1725 | 100 | 220V | |
| OLC-Y750 | 350 | 1,300 | 760×830×1860 | 150 | 220V | |
| OLC-Y1000 | 500 | 1,740 | 760×830×1900 | 150 | 220V |
All 220 V / 50 Hz · air-cooled · dimensions are the complete unit · bin is the storage supplied with that model.
Two models share one cabinet. Y350 and Y500 are both 560 × 830 × 1725 mm with a 100 kg bin — the difference is compressor, and 100 kg of daily output. Y750 and Y1000 are the wider body at 760 × 830 mm; the Y1000 is 4 cm taller for the extra coil. Nothing on this page needs three-phase.
A note on the bin. Crescent is served, not stored, so the bin is a buffer rather than a warehouse: it has to cover the bar between the rush and the next freeze cycle, not a week of sales. If you are running a hotel with two outlets, buy two machines before you buy one bigger one — a single bin cannot serve two bars, and a single machine cannot be cleaned while service is on.
A crescent is not cut and not extruded: it is frozen in a mould. A grid of half-moon cells is filled with water, frozen from the wall inward and released in one drop — which is why every piece comes out exactly the same size, and why it can be frozen clear instead of cloudy. Three consequences follow from it, and all three are things your customer notices without being told.
Two cubes meet flat against flat, and that contact slows the melt at the joint. Two crescents meet on a curve, so the ice keeps its own surface exposed to the drink — which is why the glass chills evenly and the ice does not fuse into a block overnight.
A 200 ml serve of crescent fills more of the glass than 200 ml of cubes, because the hollow side of one piece takes the curve of the next. More visible ice for the same weight of ice — the reason bars use it for the drink they photograph.
Frozen clear rather than white, the piece picks up the colour of whatever is in the glass. That is a whisky-sour property, not a cooling property, and it is the whole reason this ice exists in the range.
None of this makes it colder than a cube. A crescent and a cube leave the machine at about the same temperature; the difference is how they behave in the twenty minutes after. If your requirement is maximum cold per kilogram, take cube or large cube. If it is how the drink looks while it stays cold, this is the ice.
Identical serve, identical volume. What changes is how much of the glass the ice occupies and how the pieces sit against each other.
Left: crescent nests, so the ice reaches higher for the same weight and leaves gaps for the liquid to move. Middle: cubes sit square and heavy, with three quarters of each piece hidden below the next. Right: flake mats into one mass, which is why it is used for product rather than for a glass.
Bars are drawn against the 500 kg/day top of the range. The right-hand column is the bin — the buffer between the rush and the next freeze cycle.
Two cabinets for four outputs: 560 × 830 × 1725 mm for Y350 and Y500, 760 × 830 × 1860 / 1900 mm for Y750 and Y1000. A bar fitted for a Y350 can step to a Y500 in the same slot without touching the counter or the services.
Six buyers, in the order they usually contact us. All of them sell the drink, not the ice — the ice is how the drink is presented.
A shaken sour, a highball, a spritz — the ice is on the table for twenty minutes. Crescent melts slowly enough to hold the dilution you built the drink around, and clear enough not to grey it.
See recommended models → 02Fine dining pours a lot of cold liquid into a small glass. One machine behind the bar covers service, and the 100 kg bin rides out the two hours when nothing can be cleaned or refilled.
See recommended models → 03Iced americano and cold brew are photographed as much as they are drunk. Crescent stacks above the liquid line, so the drink looks full without being over-iced and watery.
See recommended models → 04Two hundred covers in ninety minutes, then nothing. The bin is what carries the event — size the machine on the day's total and the bin on the peak window.
See recommended models → 05Bagged in small portions and held cold for delivery upstairs. Crescent does not fuse in the bag, so the guest pours what they need and the rest stays usable.
See recommended models → 06Sold on appearance in a chest freezer. Clear, uniform and stackable — the format that sells at three times the price of a plain cube bag in hot markets.
See recommended models →A bar's demand is not a daily figure — it is a shape with one or two spikes. Size the machine on the day, the bin on the spike, and everything follows.
A standard highball filled with ice. A rocks glass takes 80–100 g; a tall cocktail or a bucket serve takes far more. Count your own glassware, not an average.
The machine has to recover after the peak, and it loses hours to cleaning and defrost. One and a half times the day's demand is the honest starting point.
Most of the night's ice leaves in the first two hours of service. The bin has to be full before that, and the compressor only has to cover the day.
Worked example. A cocktail bar serves 600 drinks on a Friday, at 130 g of ice each — that is 78 kg. Two thirds of them go out between 19:00 and 22:00, so the bin needs about 52 kg in it when service starts.
OLC-Y350 rates 150 kg a day with a 100 kg bin: it covers the 78 kg and the 52 kg peak without working hard. A hotel with a lobby bar, a rooftop and room service is a different problem — three points of sale, one of which is four floors up. Two Y500 beat one Y1000 there, because the second machine goes where the second bar is, and neither has to stop for cleaning during service.
Ratings are a 24-hour average at standard conditions. A Gulf back bar in August with the machine boxed into a cupboard will not hit the top of the range — leave 100 mm at the back and somewhere for the hot air to go.
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.
Buy cube if the ice is mostly a cooling medium: bagged ice, a fish counter, a buffet display. Buy crescent if the ice is on the table in front of a paying customer: bars, hotel lounges, cold brew, premium bagged ice. The two cost about the same to run; the difference is what the guest sees.
Slower in the glass, yes — but the reason is not that it is colder. Crescent pieces touch each other at a point rather than along a face, so more of each piece is exposed to the liquid and the mass does not insulate itself the way a tightly stacked row of cubes does. The melt is even rather than delayed, which is what you want in a drink you are going to finish in twenty minutes.
No. The pieces are frozen separately and drained before they reach the bin, and the curved shape leaves air between neighbours rather than flat contact. A bin filled at close still scoops at opening. What it will do in a very humid room is pick up a frost bloom on the surface — cosmetic, not a fault.
Start at OLC-Y500 — 250 kg a day with a 100 kg bin — and check it against your busiest two hours rather than the daily total. If the bar also serves a terrace or a second outlet, the answer is usually two machines rather than a bigger one: a 150 kg bin cannot serve two bars, and a single machine has to stop for cleaning while service is still on.
No. The whole range is 220 V single phase, from 732 W on the Y350 to 1,740 W on the Y1000 — a normal dedicated circuit, which matters because back bars are rarely wired for anything else. If your site is three-phase, it still runs on one phase; tell us the supply and we confirm the connection before shipping.
Yes — the complete unit as shipped, head and bin together. The bin figure is the storage supplied with that model, which is the buffer you have between the rush and the next freeze cycle. If the machine has to go under a counter or into a cupboard, send us the opening and we will confirm the clearances before you order.
The bin needs a clean and sanitise cycle every shift in food use — a hygiene requirement, not a machine limitation. Production is CE and ISO 9001 certified; tell us the models you intend to import and we confirm certificate coverage in writing before you commit. Lead time is quoted per order because it moves with the shipping schedule.
Drinks a day, the hours they land in, the glass size and the site voltage. You get a model recommendation, FOB price and lead time — usually within 12 hours on a working day.