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Clear- Professional: Devices with a production capacity of more than 70 kilograms of ice per day.
- Conventional: Devices capable of producing up to 15 kilograms of ice per day.
- Semi-professional: Devices with a production capacity of 16 to 69 kilograms of ice per day.
- up to 30: For stores & offices
- 31-50: For small bars & cafes
- 51-70: For medium bars, small restaurants & canteens.
- 71-100: For restaurants, bars, hotels & event spaces
- 101-200: For large hotels & clubs
- 201 and above: For ice making & industries
- Gourmet: Melts slowly and retains its shape.
- Square: It melts slowly, retaining its shape for a longer time compared to other types of ice.
- Crushed Ice: It is ideal for cooling and preserving fish and seafood in restaurants with food display counters, as well as for certain types of cocktails.
- Nugget: It is suitable for catering spaces as it provides fairly quick cooling of drinks.
- Hole: It is ideal for drinks or soft beverages.
- Pyramid: It melts slowly, retaining its shape for a longer time compared to other types of ice.
- Stirring: The water freezes in a cylindrical mold and a stirrer “scrapes” the ice.
- Spraying: The water is sprayed onto frozen molds, creating clear, solid, high-quality ice cubes.
- Pulsar: It uses water pressure pulses to create clear ice cubes, without mechanical agitators.
- Vertical : The water freezes on a vertical metal plate and is cut.