A refrigerated cylinder is scraped continuously, then the ice is pressed into small pillow-shaped nuggets. Pressed, not frozen in a mould — which is why it stays soft in the mouth, loose enough to scoop with a ladle, and never sets into one block in the bin. Eight models from 50 to 1,000 kg a day, built on five cabinet platforms.
All air-cooled, all 220 V. Eight models across five cabinet platforms.
All 220 V / 50 Hz · bin capacity is the bin supplied with the unit · power and bin on each model page.
Three pairs share one cabinet. KB50 and KB100 are the same 500 × 605 × 835 mm box. KB300 and KB500 share a 760 × 830 mm footprint, with the KB500 fourteen centimetres taller. KB700 and KB1000 are identical outside. If you fit out a back bar or a service counter now and outgrow the ice next season, the replacement drops into the same slot — same door width, same services, same clearances.
Two models stand alone. KB150 is 68 cm deep and 1,135 mm high, sized to slide under a counter. KB200 is 56 cm wide and 1,660 mm high with a 100 kg bin — the one to take when the floor area is narrow but the height is free. Tell us the opening you have and we confirm which of the eight physically fits before quoting, rather than after.
Grouped by cabinet instead of by number. Read the range this way and it stops looking like eight separate machines — it is five boxes, and three of those boxes come in two output classes.
Bars are drawn to scale against the 1,000 kg/day top of the range, so the width you see is the output ratio and nothing else. Dimensions are the complete unit; the bin figure is the bin supplied with that model, so it is the ice you can hold between peaks — not the volume of the cabinet.
A refrigerated cylinder turns through a trough of water and a film of ice builds on the cold metal. A fixed blade lifts that film off as a wet, sub-millimetre sheet — the same first step as a flake machine. The difference is what happens next: instead of falling straight into the bin, the sheet is fed into an extruder that compresses it and pushes it out through a die, and it breaks into short pillow-shaped pieces on the way out.
Compressing the sheet folds air into the mass, and that trapped air is the whole point. It is what makes the nugget soft enough to chew instead of cracking like a cube, what keeps the pieces from welding into one lump in the bin, and what makes a glass look full without the drink tasting watered. The ice is pressed, never frozen in a mould — there is no cell, no grid and no fixed shape to fill.
What it will not do is work as a display or transport ice. Nuggets carry a lot of air, so a kilogram takes more room than a kilogram of cubes, and in an open display they melt faster. For a fish box, a cold-chain load or a concrete pour, flake or granular is the right choice — nugget is a serving ice, and the machine should be bought for the glass, not for the box.
Nugget and granular are the two that get confused, and they are not the same product: one is pressed soft, the other is extruded hard. Order the wrong one and you get ice your customers will not chew.
The difference is mechanical, not a matter of temperature. Both are made inside a cold cylinder and both leave it as small white pieces; the nugget is the one where air is folded into the mass on the way out, and that trapped air is what makes it soft. Granular leaves the same cylinder hard and dry, with nothing folded in. If your use is chilling product rather than serving it, start from the flake range instead.
Six buyers, in the order they usually contact us. None of them is buying cold — they are buying something the customer notices without being told.
The drink is the product and the ice is the last thing the customer touches. Nugget keeps a fizzy drink cold without flattening it, and it is eaten after the cup is empty — which is the reason the large chains specify it.
See recommended models → 02An iced latte is half ice by volume. Nugget melts slowly enough that the second half of the cup still tastes like coffee, and soft enough that the ice reads as texture rather than as an obstacle.
See recommended models → 03One cup size, and a queue that has four minutes to clear at the interval. Nugget pours and levels itself, so a cup fills faster than with cubes and no one is standing there tamping it down.
See recommended models → 04Chewable ice is easier to take than a glass of water for patients on fluid restriction, and it is already a standard item in ward pantries. Soft pieces, no hard edges, and nothing fused into a block overnight.
See recommended models → 05Long service hours in a hot room, and a bar that cannot stop to chip ice. The nugget stays loose from opening to close, and the bin carries the peak even when the machine cannot match it minute for minute.
See recommended models → 06Filled into 2 kg bags and sold from a chest freezer. Nugget does not fuse into a brick in the bag, so the customer pours what they need — one of the reasons the format sells in hot markets.
See recommended models →Eight models, and the honest answer is that daily output on its own is the wrong question. Nugget is drawn in bursts — the machine's job is to have the bin full before each burst. Two numbers decide the model: the day, and the peak.
Typical full-ice serve. A large cup or a crushed-ice cocktail takes more; a takeaway cup with light ice takes about half. Count your own busiest day, not the average week.
Size the machine at one and a half times what you sell. It has to catch up after the peak, and it loses hours to cleaning, defrost and the shut-down at closing.
Most of the day's ice leaves in one or two short windows. The bin has to cover the peak; the compressor only has to cover the day.
Worked example. A café sells 400 cups on its best day. At 160 g a cup that is 64 kg of ice — and 240 of those cups go out in the four hours after 17:00, so the bin has to be holding about 38 kg before the rush starts.
That points at OLC-KB100: 100 kg a day clears the 64 kg with margin to refill overnight, and the 45 kg bin carries the evening. OLC-KB50 does not, and this is the mistake we see most often — 50 kg a day is enough on paper for a quiet Tuesday and not enough on a Friday. Double the cups and the answer moves up a platform, not just a model: 800 cups is 128 kg, so about 190 kg of rated output, which is KB200 if you have height but no floor width, and KB300 if you have the opposite.
Ratings are a 24-hour average at standard conditions. In a 35 °C room with poor ventilation — a Gulf back bar in August — expect the top of the range to come down, and put the machine somewhere it can breathe. Add 15–20 % to whatever the arithmetic gives you.
Machines from this plant run in more than twenty countries across the Gulf, Southeast Asia and Africa.
Cube, nugget, granular, flake, snow, crescent, large cube — nine ranges, 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.
It is ice scraped off a cold cylinder and then pressed through a die into small pillow-shaped pieces. The pressing folds air into the ice, and that air is what makes a nugget chewable instead of brittle. It is the same reason the pieces stay loose in the bin: there is not enough solid contact between them to weld together, so a full bin can sit overnight and still be scooped in the morning.
Both come off a cold cylinder and both end up as small white pieces, which is where people mix them up. Granular is extruded hard: the screw inside the cylinder pushes it out through a plate in one pass and squeezes the water off, so it lands dry, dense and irregular. Nugget folds air in on the way out, which is what makes it soft and uniform enough to chew. If you want ice to pack around fish or go into a dough, granular or flake is right; if a customer is going to put it in their mouth, it has to be nugget.
Start at OLC-KB100 and check it against your peak, not your average. 400 cups at 160 g is 64 kg of ice, which KB100 covers with room to refill overnight; if those cups are large, or if a third of them go out in one evening window, move to OLC-KB150 for the extra hourly output. Send us the busiest day's cup count and the hours it happens in, and we will answer with a model rather than a range.
At 3,600 W it draws a little over 16 A at 220 V. That is not a plug-in appliance — it needs its own circuit, rated at 20 A or more, with a cable run that can carry it. Almost every shop or hotel we ship to already has a dedicated circuit for the ice machine, but it has to be checked before delivery, not after. If your site is three-phase, tell us the supply and we confirm what can be built for it.
Within one model the die sets the cross-section, so the size is constant — a worn die is what changes it, which is why it is a service part. Between models the size comes from the same family of extruder. If the exact dimensions matter for your cup, your dispenser or your packaging line, ask for the drawing of the model you are quoting: we would rather send you a measured drawing than put a number on this page that we cannot repeat on a spec sheet.
Better than a cube machine, and the failure mode is worse. Scale in a cube machine costs you output; scale in a nugget machine blocks the die, and then you have a machine that runs and produces nothing. A filter ahead of the machine is part of the installation, not an accessory. Send us a water analysis and we will tell you what the supply needs before it ships.
The bin and the extruder assembly need a clean and sanitise cycle every day in food use — that is 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.
Cups per day, the hours they land in, the cup size and the site voltage. You get a model recommendation, FOB price and lead time — usually within 12 hours on a working day.