Ice-Boy builds commercial ice machines for hotels, bars, restaurants and ice businesses. Bullet, gourmet and dice ice from 18 to 800 kg a day, made in our own factory and serviced across India.
Ice-Boy / original catalogue photographBeautifully clear ice. A considered shape. The right weight for the serve. Choose the ice first, then the machine that delivers it.
Explore ice shapes and specifications ↓Shape. Size. Weight. Clarity.
Choose your ice before choosing your machine.
Rendered in 3D at true relative size. Hover a piece to spin it.
Clear ice melts slower, so the drink tastes the way the bartender made it. These are the shapes our machines make, at work.
A welded steel frame carries the refrigeration head on top of an insulated storage base. Brushed steel panels lift off for service, and adjustable legs level it on any floor.
The rotor spins water from the reservoir onto copper evaporator blocks, where it freezes clear. No nozzles, no pumps in the ice path, and the whole system slides out for cleaning.
Ice releases onto a slotted grate, water drains back through the slots, and a steel chute drops the ice straight into the storage bin.
A touchscreen sets cube size and schedules the machine. The insulated, glass-front bin holds up to 220 kg and drains at the base.
Every model at its true height and footprint, from the 790 mm BV-130 to the 2.2 m BUZ-1800. Drag along the row or use the arrows; the selected machine turns so you can see its depth.
Most ice machines push water through nozzles and pumps that scale up in hard water. Ice-Boy's patented centrifugal and vertical evaporator systems take them out of the ice path, so there is less to scale, clog or wear out.
Water is spun onto copper evaporator blocks and freezes from the outside in. Air and minerals stay behind, so the ice comes out crystal clear, in every shape, with nothing in the ice path that can clog or scale.
Copper evaporator
Rotor discs
Slotted splash grateNo paddles or moving parts, so compact BV models stay simple to maintain.
The complete splasher assembly slides out, so your staff clean it at the sink and refit it in minutes.
Set cube size and weight, and drain water from the panel itself. Try the arrows.
Live status: current cycle, ice-making time, evaporator temperature, bin full and no water.
27 models from the 2026 catalogue across bullet, gourmet, dice and combi ice, plus two ice crushers.
I run a and need about kg of ice on a busy day.
Rated production at 10°C air and 10°C water. Recommended ambient 10°C to 38°C. Dimensions include legs. Specification subject to change without notice.
Compare production, storage, ice format, power and installation dimensions.
Catalogue ratings at 10°C air and 10°C water. At 32°C air and 25°C water, production is about 30% lower. Confirm site conditions and final specifications before ordering.
| What matters | Ice-Boy | Typical imported machine |
|---|---|---|
| Ambient rating | ✓Rated for 10°C to 38°C ambient, with summer output published | Often rated only at ideal conditions |
| Water conditions | ✓No nozzles or pumps in the ice path to scale up | Nozzle and pump systems need regular descaling |
| Spare parts | ✓Genuine parts from our own factory | Shipped from abroad |
| Service response | ✓Pan-India service team | Depends on the distributor |
| Installation | ✓Installed by our own technicians | Scheduled around imports |
| Pricing | ✓No import duties | Import duty added |
| Support language | ✓Hindi and regional languages | Limited |
Ice is more than an ingredient. It is the rhythm of your operation. Pick your industry to see the machines that fit it.
Ice-Boy machines are not rebadged imports. They come off our own line in RIICO Industrial Area, using our patented centrifugal technology.
Still unsure? Talk to the people who build the machines.
Our patented centrifugal system freezes water without nozzles, gear motors or pumps in the ice-making path. Air and minerals are pushed out as the water freezes, so the ice comes out clear. Clear ice melts slower and keeps drinks cold for longer.
Catalogue output is rated at 10°C air and 10°C water. At 32°C air and 25°C water it is about 30% lower, so size for your summer peak. The 2026 range runs from 18 kg/day on the tabletop SQ-40 to 800 kg/day on the BUZ-1800. The machine finder above applies the summer correction for you.
Bullet ice is the most popular choice for bars and restaurants because it cools fast and stays clear. Gourmet ice dilutes slowest and suits premium spirits and 5-star hotels. Dice ice suits QSRs, banquets and catering. For bullet and crushed ice from one unit, look at the BUZ-550 C and BUZ-900 C combi machines.
Ice-Boy runs a pan-India service team with a dedicated service line (+91 98113 52565). Genuine spare parts come from our own factory, and annual maintenance contracts are available.
Yes. Every machine is built in our own factory in Bhiwadi, Rajasthan, using our patented centrifugal technology. Every model is rated at 10°C air and 10°C water, with the recommended ambient range of 10°C to 38°C published in the catalogue.
Every model in the 2026 catalogue runs on 230 V, 50 Hz. Power draw ranges from 0.19 kW on the tabletop SQ-40 to 4.40 kW on the BUZ-1800.
Share your venue and daily volume. A sales engineer calls back with the right model, price and installation plan.
