A screw runs the length of a freezing cylinder, scrapes the ice off the wall and extrudes it straight into grains. No cell, no mould, no defrost cycle — the machine never stops to release a batch, and no two grains come out the same shape. Extrusion also wrings the surface water out on the way, so a full bin still shovels at the end of a shift instead of setting into one lump. Nine models, 60 to 1,000 kg a day.
All air-cooled, all 220 V. Four integrated builds, five modular.
All 220 V / 50 Hz · air-cooled · dimensions are the complete unit · bin is the storage supplied with that model.
Three models are the same 500 × 605 × 835 mm box. XH100, XH120 and XH210 differ only in compressor size, so a counter fitted for 60 kg a day can later take 100 kg without a new cut-out. At 835 mm high they go under a standard 900 mm counter with the lid clear — the three to look at first if the machine has to live in the front of house rather than the back.
From 200 kg up the build changes. XH450 onwards are modular: an ice-making head and a storage bin as two pieces rather than one cabinet. That is what makes the big bins possible — 450 kg on XH1500 and XH2000, against 45 kg on the smallest integrated model. If your ice leaves in truckloads rather than scoops, the bin is the specification, not the compressor.
The range splits at 150 kg, and the split is structural rather than commercial: below it the machine is one box you plug in, above it the machine is a head and a bin.
The ice-making section sits over the bin in a single cabinet. Wheel it in, level it, plug it in — no site assembly and nothing to align.
The head makes the ice, the bin holds it. Because the two are separate pieces, the storage is chosen for the peak rather than dictated by the compressor.
Both builds are shipped complete — the modular models leave the plant as a matched head and bin, not as parts to be sourced on site. If you need to know how far apart the two can sit, or what the drop between them has to be, send us the room layout and we answer with the drawing for that model.
Bars are drawn against the 1,000 kg/day top of the range, so the width is the output ratio and nothing else. The right-hand column is the bin, which is the number that decides whether the machine can ride out a shift.
Two models are the same box at two outputs: XH100/120/210 share 500 × 605 × 835 mm, and XH1500/XH2000 share 1220 × 960 × 1945 mm. Where two models share a footprint, the difference you pay for is compressor and hourly recovery, not floor space.
Freezing, scraping and shaping all happen inside a single cylinder with no pause between them. That is the difference between granular ice and anything frozen in a cell: there is no batch to release, and almost no water left on the surface by the time the grain reaches the bin.
Water freezes against the cold inner wall of a jacketed cylinder. The layer is kept thin on purpose — thin ice is what the screw can lift off cleanly, second after second, without a defrost cycle.
An internal screw turns the full length of the cylinder. Its flights scrape the frozen layer off the wall, carry it forward and force it through a plate at the far end — one continuous motion, no mould ever filled and emptied.
Ice leaves the plate as a firm strand that breaks into short, irregular grains. Pressure inside the cylinder has already squeezed the free water out of the mass, so the grain arrives dry — and a dry grain pours, bags and stacks.
There is no separate press stage. Nugget ice starts the same way, then goes through a second stage that folds air into the mass — that trapped air is what makes it soft enough to chew. Granular is extruded once, with no air folded in, so it leaves the machine hard, dense and cold. Same cylinder, one extra step, two different products: soft ice for a mouth, hard ice for a product.
If what you actually want is chewable ice for drinks, this is the wrong page — go to nugget ice. If you want the flattest, wettest ice for maximum contact with a fish, that is flake.
All three start at a cold metal surface and all three look like "crushed ice" in a photo. What each one does next is the whole product — and it decides whether the ice goes under a fish or into a glass.
The practical difference between granular and flake is not coldness — both leave the machine well below zero. It is whether the ice stays separate. Flake lies flat and mats into a slab you have to break; granular falls as grains and keeps falling as grains. If your people are spending time at the start of a shift breaking up the bin, that is the specification you got wrong.
Six buyers, in the order they usually contact us. All of them are buying the same thing: ice that leaves the bin as separate pieces, hours after it was made.
Laid as a bed under the product. Grains drain instead of pooling, so the fish sits on cold air and ice rather than in meltwater — which is what keeps the skin bright through a trading day.
See recommended models → 02Metered straight into the mixer. Grains disperse through the dough where a block would sit in one corner, and the dry surface means you are adding ice, not ice plus water.
See recommended models → 03Into the bowl cutter and between layers in a bin. Coarse grains hold the mix below the temperature where fat smears, without the wetness that flake brings into a cutting room.
See recommended models → 04Bagged and stacked around pallets for the last leg. Dry grains do not fuse in the bag, so the customer pours out what is needed and puts the rest back — the reason this format travels well.
See recommended models → 05A dry bed under vegetables keeps the surface cold without soaking the produce. Leaf and root both last longer on grains than on melting flake, and the display does not turn into a puddle by noon.
See recommended models → 06Added to the mix to hold down hydration temperature in large pours. Grains meter and disperse predictably, and the machine can run continuously for the length of a pour.
See recommended models →This ice is bought by weight against a product, not by the cup. Three rules of thumb cover most of the enquiries we get, and they are all ratios — measure your tonnage and the arithmetic follows.
Kilograms of ice per kilogram of product held. Low end if it is used the same day, high end if it travels or sits overnight.
For a bed about 4 cm deep. Measure the display area, not the shop floor, and add for top-up through the trading day.
Set by the recipe, not the batch. Tell us the target temperature and the batch weight and we work it back to kilograms of ice.
Worked example. A seafood wholesaler handles 1,200 kg of fish a day and it leaves the same afternoon. At 0.6 : 1 that is 720 kg of ice — past OLC-XH1500, whose 700 kg rating leaves nothing for a hot room or a late truck.
Two ways out, and the second is usually the better buy. OLC-XH2000 covers it in one unit at 1,000 kg. Or two OLC-XH1000 at 500 kg each: the same total, but the plant keeps making ice while one machine is being cleaned, and a breakdown costs you half a day instead of a week. At this size the question is not which model — it is how much of your output you can afford to have in one box.
Ratings are a 24-hour average at standard conditions. In a 35 °C room with poor ventilation, expect the top of the range to come down. Add 15–20 % to whatever the arithmetic gives you, and put the machine somewhere it can breathe.
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.
Both are made on a cold cylinder, and both come out as small white pieces. Granular is extruded: an internal screw scrapes the ice off the wall and forces it through a plate in one pass, squeezing the free water out, so the grain is hard, dry and irregular. Nugget is scraped as a sheet and then pressed through a die that folds air into it, which is what makes it soft enough to chew. Granular goes under a fish or into a mixer; nugget goes into a glass. We build both, so if you are unsure which your customer expects, say what the ice touches and we will name the range.
No — that is the reason to buy it. Grains are drained before they reach the bin, and separate dry grains do not have enough contact to weld together. A bin filled on Friday still shovels on Monday. Flake is the ice that sets; if you have been breaking up a bin with a shovel, you have been buying the wrong ice.
You can, but it is not what it is for. Grains are dense and hard, so they sink and are left at the bottom of the glass, and the drink dilutes as they melt. For anything served in a glass take nugget if it is chewed, or crescent if it is not.
OLC-XH100, XH120 and XH210 — all 835 mm high in a 500 × 605 mm footprint, so they clear a standard 900 mm counter with the lid open. OLC-XH300 is the next step up at 1,135 mm: it needs a counter end or a low shelf rather than an under-counter slot, but it doubles the bin to 80 kg. Send us the opening height, width and depth you have and we confirm the fit before quoting.
OLC-XH2000 is 3,600 W, which is a little over 16 A at 220 V — a dedicated 20 A circuit, not a plug-in appliance. Everything on this page is single-phase, which is deliberate: it is what most seafood halls and bakeries already have. If your site is three-phase and you would rather spread the load, tell us the supply and we confirm what can be built for it.
The complete unit, as shipped. On the modular models the head and the bin are one assembly in the drawing, so the height figure is what you have to clear — not the head alone. The bin figure in the table is the storage supplied with that model, which is the ice you can hold between deliveries.
Filtered water, and the filter is part of the installation rather than an accessory: scale on the cylinder costs output directly and eventually loads the blade. 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.
Kilograms of product a day, how long it is held, the room temperature and the site voltage. You get a model recommendation, FOB price and lead time — usually within 12 hours on a working day.