Small-piece ice equipment for cafés, restaurants and beverage counters. Compare four ICES models and plan production around cup portions, busy periods and station refills.
60–500 kg/24h4 models available
Catalog nominal daily production. Request rating conditions, an ice sample and the selected model’s configuration before ordering.
The ICES nugget ice reference shows small, separate irregular pieces. Check a current sample alongside your drink recipe, cup and serving method before deciding whether this format suits your operation.
Use the cup sizes your team actually serves. Weigh the usual ice portion and review how the pieces sit with the drink, lid and serving accessories rather than judging from a photograph alone.
Describe the number of active stations and how staff replenish each ice well. Short bursts of orders may draw heavily on ice already available before the next refill.
Nugget is a separate catalog series from snow and flake. Request the actual piece format for the model under review; a generic nugget label does not establish texture or dimensions.
The catalog range runs from 60 to 500 kg/24h across four models. Use the output figures as a starting point, then discuss serving demand, storage and installation conditions.
| Model | Catalog-Rated Daily Output | Next Step |
|---|---|---|
| ICES-120 | 60 kg/24h | Get Specifications |
| ICES-300 | 150 kg/24h | Get Specifications |
| ICES-700 | 300 kg/24h | Get Specifications |
| ICES-1000 | 500 kg/24h | Get Specifications |
Daily output is nominal production over 24 hours, not stored ice. Model numbers are identifiers; read the output column and request the relevant rating conditions and bin capacity.
Help Me Compare These ModelsThe number of drinks alone is not a complete ice demand estimate. Cup sizes, recipe portions, refills and the timing of orders all affect the amount staff draw from the ice supply.
Weigh the ice used in representative drinks and multiply by expected servings, keeping units consistent. Record when those servings occur and add other uses separately so the same demand is not counted twice.
Discuss My Ice RequirementsSmall-piece ice can fill a cup differently from larger cubes. Compare with the actual sample and a weighed recipe rather than assuming equal cup volume means equal ice mass.
| Check | What the result tells you |
|---|---|
| Weigh each regular cup portion. | Creates a mass-per-serving basis for demand. |
| Try the actual lid and serving accessories. | Identifies fit and handling issues before standardizing a recipe. |
| Separate rush demand from daily demand. | Connects portions with ready stock and refill timing. |
Piece appearance alone does not verify texture, chewability or suitability for a specialist use. Define any such requirement and evaluate it separately with ICES.
Compare equipment against the way orders are prepared and handed over. Each setting brings its own portion, timing and refill questions.
Test a sample in your usual takeaway cups with the intended lid and serving accessories. Record demand by cup size and describe the order rush, machine location and refill route. Confirm the actual ice format before standardizing a recipe around it.
Discuss Requirements
Include refills as well as first drinks when describing demand. Note whether several team members draw ice at once and whether lunch and dinner create separate peaks. Review ready-to-use storage and how the beverage station is replenished.
Discuss Requirements
Compare the small pieces with the drinks and glassware you intend to serve. Keep preparation use separate from ice served to customers, and explain how many stations operate together. Ask for the selected equipment’s output conditions and storage information.
Discuss RequirementsApplication images are illustrative. They do not identify customer installations.
Bring together the ice sample, drink portions and refill plan so model selection reflects the pace of your counter.
Share a current ice reference and the cups or glasses you use.
Confirm the selected machine’s available piece format and check it in the intended drink presentation.
List the ice portion for each regular drink size and your busiest ordering period.
Request bin capacity separately from daily output and discuss the amount that needs to be ready before service.
Share the proposed position and the route staff use to refill the station.
Check equipment dimensions, ventilation, drainage, water connection and electrical requirements against the selected model’s installation information.
Describe the room and inlet-water conditions and provide available water-quality information.
Request cleaning and service instructions for the proposed equipment and allow access for routine upkeep.
Compare actual samples and the intended serving or handling process, then review the separate equipment ranges.
Small separate irregular pieces. Check the actual sample in the intended cup and service process.
Compare Models
Square-edged pieces. Compare the available cube format with your glassware and serving portions.
Explore Cube Ice Machines
Fine snow-like granular ice. Describe the intended preparation task and confirm the required form.
Explore Snow Ice MachinesShare your destination market, selected models, order quantity and branding requirements. Request the proposed equipment’s specifications, appearance, packing information and applicable documents before agreeing the range.
The catalog lists ICES-120 at 60 kg/24h, ICES-300 at 150 kg/24h, ICES-700 at 300 kg/24h and ICES-1000 at 500 kg/24h. Read the nominal output column for the nugget series rather than inferring capacity from a model name.
Compare the actual samples in the same cup, recipe and serving process. Nugget pieces have a smaller irregular form, while cube ice has a square-edged form. Confirm available dimensions and equipment details for each series before deciding.
Request a current sample image and available piece dimensions for the proposed equipment. Explain any texture requirement and ask ICES how it can be checked with a representative sample before you finalize your choice.
Weigh the ice portion in each common cup size and multiply it by the expected ice-using servings. Include refills or other uses separately and record the peak period. Review the result alongside production conditions, storage and refill access before choosing a model.
No. The catalog gives a nominal 24-hour production figure. Ask for the selected model’s operating information and discuss the amount stored before the rush, the service window and expected installation conditions.
Share your country, intended drinks service, cup sizes, demand if known, preferred model and order quantity. Include the available space and utility information so detailed specifications and a proposed configuration can be discussed.
Tell us how you plan to use nugget ice, when it is needed and where the equipment will be installed.
Request model specifications, discuss storage and installation, or ask for a quotation for your proposed order.
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