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50kg Commercial Gourmet Ice Machine G8H-32PG
Crystal Clear "Jelly Ice" | Spanish Cubigel Compressor | Professional Spray-Type Technology
View detailsIce Type Category
Gourmet Ice Machines
- 20+ years ice machine manufacturing
- OEM/ODM and private label support
- 80,000+ units exported annually
Models
Gourmet Ice Machines models and options
Compare capacities and configurations below, then send your quantity, voltage, and market requirements for a factory quotation.
Ice shape guide
What to check before choosing gourmet ice machines
Ice shape affects presentation, melt rate, and machine sizing as much as price does. These four factors decide whether it is the right fit.
Clarity & melt rate
Denser ice melts slower and looks clearer in the glass — a factor for drink presentation, transport, and display time.
Output & bin sizing
Daily output is rated over 24 hours, but demand peaks in hours — size the bin so the busiest shift never runs short.
Best-fit applications
The same ice shape performs differently across bars, restaurants, hotels, and industrial lines — match it to how it will actually be used.
Maintenance & hygiene
One-button self-cleaning, water filtration, and food-safe materials keep daily commercial use simple and sanitary.
Applications
Where gourmet ice earns its price
Gourmet ice is large, optically clear, and very slow to melt — it exists to make a premium drink look and taste premium, and it carries the highest margin per kilogram of any ice format.
Whiskey & cocktail bars
One clear piece per glass is a visible quality cue that supports higher drink prices; see the bar ice program.
Hotels
Lobby bars and club floors standardize on gourmet ice as part of the service image — see hotel ice planning.
Fine dining
Clear ice for table-side spirit service and seafood presentation.
Premium packaged ice
Distributors bag gourmet pieces for retail at several times the price of ordinary ice.
At a glance
Gourmet ice machine quick facts
| Item | Detail |
|---|---|
| Why it is clear | Directional freezing in individual cells pushes air and minerals out ahead of the freezing front |
| Melt behavior | Denser than ordinary cube ice — a whiskey stays undiluted to the last sip |
| Capacity span | 25–90kg/24h in built-in bin or undercounter cabinets that fit behind a bar |
| Sizing rule | One piece per premium serve — 150 premium drinks a night is roughly 25–30kg |
| Water quality | Inline filtration strongly recommended — clearer feed water, better finished piece |
| Export builds | 110V/60Hz to 380V/50Hz with CE, ETL, FCC, and CB documentation |
Program design
Running gourmet ice as the premium tier
Pair it with a cube machine
Never share gourmet ice with general demand — a standard cube machine covers shaking and soft drinks, reserving clear ice for drinks that bill for it.
Consistency over volume
Premium programs are judged piece by piece: a 25–90kg machine that produces identical clear pieces beats raw output every time.
Validate in real service
Single-unit samples let your bar team judge clarity and melt rate in actual drinks before a group order.
Why choose us
Why source gourmet ice machines from KAISON
Factory-direct pricing
Own factory near Ningbo port with source-level procurement in the refrigeration industrial cluster.
Full category coverage
200+ commercial refrigeration models so distributors can complete projects from one supplier.
OEM/ODM flexibility
Private label, appearance, packaging, and parameter customization for your market.
Tested before packing
Every machine passes leakage, electrical safety, and ice-making performance tests before shipment.
Factory manufacturing
Built by a manufacturer, not a trading company
Every gourmet ice machines ships from KAISON's own 20,000㎡ factory in Cixi, Ningbo — cutting, welding, foaming, assembly, and testing all under one roof.
1998Established
80,000+Units exported annually
108Company team members
12Quality control staff
Custom process
How KAISON customizes gourmet ice machines for your brand
From requirement confirmation to after-sales support, KAISON follows a clear customization path so brand owners and distributors always know their project status.
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01
Requirement Confirmation
Application, ice type, daily capacity, voltage, cooling method, and certification needs are confirmed before planning.
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02
Solution Design
Model recommendation, technical specifications, capacity evaluation, and cost analysis, then your branding built in — logo, color, panel finish, and packaging.
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03
Prototype Development
A working prototype and engineering drawings are prepared for new designs, adapted to your voltage, frequency, and market requirements.
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04
Testing & Sample Confirmation
The sample is tested for ice-making performance, electrical safety, and refrigeration reliability; you approve appearance, output, and packaging before mass production starts.
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05
Production, Inspection & Delivery
Incoming inspection, assembly, refrigerant charging, and testing on every unit off the line, then certification documents and export packing under EXW, FOB Ningbo, CIF, or DDP terms.
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06
After-sales Support
Installation and maintenance videos, spare parts support, and remote technical guidance for overseas buyers.
7–15 daysLogo & packaging customizationExisting model, your branding
20–35 daysMass production after confirmationCounted from sample sign-off
60–120 daysNew product developmentAgreed ODM projects only
FAQ
Questions buyers ask about gourmet ice machines
What makes gourmet ice clear when normal ice is cloudy?
Gourmet machines freeze water directionally in individual cells, pushing air and minerals out ahead of the freezing front. Ordinary ice freezes from all sides at once, trapping the impurities that cause cloudiness.
Does gourmet ice really melt slower?
Yes — clear directional ice is denser than standard cube ice, so it dilutes a drink noticeably slower. That is the functional reason whiskey bars serve spirits over a single gourmet piece.
What capacity does a whiskey or cocktail bar need?
Count one piece per premium serve. A bar pouring 150 premium drinks a night uses roughly 25–30kg, so most venues order a 25–90kg/24h undercounter or built-in bin machine.
Should the gourmet machine also supply general ice?
No. Pair it with a standard cube ice machine so the high-cost clear ice is reserved for drinks priced for it, and shaking or chilling runs on ordinary cubes.
Does feed water quality affect gourmet ice?
Strongly. The clearer the feed water, the better the finished piece — KAISON recommends inline filtration and can advise a spec based on your local water report.
Can hotel groups brand gourmet ice machines?
Yes. Through the OEM/ODM program KAISON customizes logo, panel finish, and packaging for hotel groups and bar-equipment brands, with CE, ETL, FCC, and CB documentation per market.
Can I evaluate the ice before committing to an order?
Yes — single-unit samples are supported so your bar team can test clarity and melt rate in real service. Batch production then runs 20–35 days after confirmation.