Not a flake and not a cube: ice frozen onto an internal-spiral drum and shaved off along its full length by a fixed blade as micro-crystals — soft, matte and white. It presses into a bowl and holds the shape you give it, then melts flat on the palate instead of crunching. Five models, 200 to 1,000 kg a day — and the smallest already covers 800 dessert bowls.
Air-cooled. Two cabinet sizes, five outputs.
Air-cooled · dimensions are the complete unit · bin is the storage supplied with that model · M1000 is 380 V, the rest 220 V.
Three models are one cabinet. M200, M300 and M500 are all 760 × 830 × 1720 mm with a 150 kg bin — identical outside, different compressor inside. If you fit out a dessert bar at 200 kg a day and the chain grows, the next two steps are a swap in the same slot, not a new layout, a new door width and a new electrical run.
Two models are the big body. M800 and M1000 are 1220 × 960 × 2050 mm with a 450 kg bin, for a central kitchen or a supplier running several shops. M1000 is the one exception on this page: at 3,450 W it is built for 380 V three-phase, because a 220 V single-phase supply cannot carry that load continuously.
Seven ice types come out of this plant. On a single axis — how fine the crystal is, from powder to solid block — snow ice is at the far left, and nothing else we build is finer.
The axis is texture, not temperature. Every ice on it leaves the machine below zero, and most of them will chill a drink. What changes is what happens in the mouth and in the hand: a cube crunches, a nugget is chewed, a flake is spat out, and snow is the only one that disappears without either. That is a dessert property, not a cooling property — which is why this page sells to a different buyer from the flake and granular ranges.
Bars are drawn against the 1,000 kg/day top of the range. The right-hand column is the bin, which is what decides how many bowls you can serve before the machine has to catch up.
M200, M300 and M500 share 760 × 830 × 1720 mm; M800 and M1000 share 1220 × 960 × 2050 mm. Two footprints for five outputs — the choice you are actually making is the compressor, not the floor.
The drum is where the difference starts. Ours is an internal-spiral drum — the refrigerant runs in a spiral through the shell instead of sitting in one flat jacket, so the cold is even across the whole face and a fixed blade can shave the full length of it rather than one narrow band. Shaved thinner and held colder than a flake machine does, the ice leaves as micro-crystals instead of a continuous sheet — and micro-crystals have far more surface than they have weight.
That ratio is the whole product. Packed into a mould or a bowl, the crystals bond at their points of contact and the mass stands up — you can build a mound 15 cm high and it will still be there in ten minutes. A flake sheet cannot do that: it slides, mats and slumps. A cube cannot either: it is too heavy for its surface and rolls off the pile.
What it will not do is travel. Snow ice has almost no structural strength once it warms, so it is made close to where it is served — which is why the range starts at 200 kg and why the model is chosen by bowls per service, not by daily tonnage in a warehouse.
Most buyers come for one of these and discover the other afterwards. They are worth stating separately because they set different requirements on the model.
If the ice has to leave the building — a delivery van, a market stall two streets away, a bag on a shelf — this is not the right ice. Snow loses its shape in transit and arrives as a lump. For anything that travels, take granular or flake and expect a different texture in the bowl.
Six buyers, in the order they usually contact us. Every one of them is buying texture first and capacity second.
The bowl is the product. Snow packs into a mould and stands 15 cm high, so the portion looks generous without using more ice — and it melts flat instead of crunching.
See recommended models → 02One machine behind the counter, one texture on every bowl. Consistency across branches is why chains standardise on a single model rather than buying locally.
See recommended models → 03Held in a chilled well through a two-hour service without collapsing into a puddle. Fine, white and neutral, so it carries fruit, syrup or cream without competing.
See recommended models → 04Soft enough to lay a whole fish on without bruising the skin, and fine enough to fill the gaps a cube leaves. Used where appearance sells the product.
See recommended models → 05For chilling a mix or holding a display case at temperature without adding water. The fine crystal disperses evenly where a block would sit in one corner.
See recommended models → 06Made to order and delivered short distances in insulated boxes. Sold by the bowl-ready kilogram to shops that cannot justify their own machine.
See recommended models →Snow ice is sold by the bowl, so the arithmetic starts there. Two numbers do all the work: grams per bowl, and how many bowls land in your busiest hour.
A standard dessert bowl, packed. A takeaway cup takes less; a sharing bowl or a taller mould takes more. Weigh one of yours rather than trusting an average.
Size the machine above what you sell. It has to recover after the peak and it loses hours to cleaning and defrost.
Dessert is eaten in a narrow band after dinner. The bin covers the window; the compressor only has to cover the day.
Worked example. A dessert bar sells 300 bowls on a Saturday, at 250 g each — that is 75 kg of ice. Half of them go out between 19:00 and 22:00, so the bin has to be holding about 38 kg when the evening starts.
OLC-M200 is the smallest model we build and it still rates 200 kg a day with a 150 kg bin: it covers that Saturday nearly three times over, and it would cover 800 bowls before it ran out of day. This is the honest answer for most single shops — the constraint is not the machine, it is the space behind the counter. A central kitchen supplying twenty shops at 300 bowls each is 1,500 kg a day, and that is OLC-M1000 on three-phase, or two M500 if the line cannot stop for cleaning.
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 — and snow ice suffers more than cube from a warm room, because there is so little mass to hold the cold.
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 shaved off a cold drum by a fixed blade. Flake leaves as a continuous sheet 1.5–2.2 mm thick — wet, flat and heavy, and it mats into a slab in the bin. Snow leaves as micro-crystals: finer, drier, and light enough that it packs into a shape instead of flattening under its own weight. In the mouth, flake is something you notice and snow is something that is simply gone.
No — it dissolves almost immediately and turns the drink cloudy. Snow is for a bowl with a spoon. For a glass, take nugget if you want it chewed, crescent for slow melt, or cube for the classic serve.
Because of the texture, not the demand. Micro-crystal ice needs a drum and a refrigeration circuit big enough to hold a low evaporating temperature, and that sets a floor on the hardware. In practice 200 kg a day is 800 bowls — so the smallest model is already sized for a busy shop or a small wholesaler, and the decision is usually about space rather than output.
Yes. OLC-M1000 draws 3,450 W, which on 220 V single phase is over 15 A continuous — not a circuit most shops have spare. It is built for 380 V three-phase. The other four models in the range are 220 V single phase. If your site is single-phase and you need the top of the range, tell us before quoting: the answer may be two smaller machines rather than one big one.
Hours, not days. Snow holds its structure while it is cold and loses it as soon as it warms, so a bin left overnight will be a solid mass by morning. Plan the machine against the service, not against the week — make what you will serve, and clean the bin at close. That is also why we do not recommend it for transport.
A level floor, 100 mm of clearance at the back for air, and a drain within reach of the bin. The drum and trough want filtered water — scale costs output directly on a machine this cold. Send us a photo of the position and a water analysis and we will tell you what the install needs before it ships.
The bin and the drum need a clean and sanitise cycle every shift in food use. 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.
Bowls a day, the hours they land in, the bowl size and the site voltage. You get a model recommendation, FOB price and lead time — usually within 12 hours on a working day.