Cafe Ice Machines

Count 120–180g per iced coffee and 200–250g per large fruit tea or blended drink. At 300 iced drinks a day that is 45–75kg — size to your busiest day plus 20–30%, not the average.

Most single outlets land in the 50–100kg/24h class with a built-in bin. Kiosks and low-volume shops can start at 25–40kg with a countertop unit and upgrade as the iced menu grows.

Cube is the reliable default — slow melt protects drink strength. Nugget is the differentiator: customers notice and prefer the chewable texture, and it blends more gently. Chains often standardize one or the other brand-wide.

Undercounter at the drink station if space allows — ice at the barista's hand saves steps on every drink. Otherwise a compact cabinet in a back corner with its airflow clearance respected.

Yes — same water, same story. An inline filter keeps ice tasting clean and protects the evaporator from scale; cafes with existing filtration can usually tee off it.

Yes. KAISON supplies one OEM-branded model per outlet tier with a consistent ice spec across the brand, per-market voltage and certification builds, and pilot-store samples first.

Common and planned for: the countertop tier steps up to built-in bin, and the same ice type carries over so drinks stay identical. Tell KAISON your growth plan and the first purchase will fit the second.