Hotel Ice Machines

One per floor or per two floors depending on room count, at roughly 50–100kg/24h per station, positioned by the elevator core. Sealed ice and water dispensers are the modern specification.

Floor stations are unattended: open bins with scoops are a documented contamination route. Hands-free dispensers keep the ice path sealed from machine to bucket — the configuration inspectors and brands now expect.

On storage, not production speed. A 400-guest banquet draws its ice in about two hours, so a modular head over a large bin produces around the clock beforehand and the bin carries the event.

Cube for the bar and room service, gourmet for premium lobby-bar serves, flake for banquet and buffet display, large cube for bottle wells — four systems that KAISON can quote as one project.

In hot, long-running kitchens, yes — air-cooled output derates exactly when banquet load peaks. Water-cooled variants hold rated output regardless of kitchen ambient.

Yes. One model family property-wide means shared spare parts and training, group branding under OEM/ODM, and per-country voltage and certification builds for international portfolios.

Room count, F&B outlets and seats, banquet capacity, and kitchen conditions. Engineers return a positioned, sized equipment plan with one consolidated factory quotation within days.