DISK GELO 11 4186-1166   OU    11 4186-9330


We have been committed to the QUALITY of our products since our foundation. Our innovative spirit, together with the ceaseless search for the improvement of our facilities, fleet, personnel training, has enabled us to produce high-quality ice. The ice cube manufacturing machines are placed in a site fully closed with isothermal panels, free from any type of contaminants. The ice is conveyed to the automatic packaging machine, with no hand contact, and then stored on galvanized steel pallets. Hygiene may be noticed in every phase of production, storage and transportation.

The end product is pure and crystal-clear ice, which can be ingested under the safety and quality displayed by our brand. We will be always making efforts to evolve and enhance our production conditions and good hygiene and cleaning practices, so that we can have an increasingly strong position in the market. Quality control laboratories collect and examine our products every week, and we make such reports available on the website.

Controle da qualidade da água BON GELO


We have the daily assistance of a Technician in Food Processing, who is the Technician in Charge of our product, Angélica Diniz Costa, professional enrollment CRQ-IV 04409440. The work she develops consists in monitoring all the production phases, from liquid water until it freezes in the machines, packaging, storage and distribution, and establishing the general requirements of hygiene and Good Manufacturing Practices. For such purpose, she has full autonomy to make any changes necessary in the company.

Our trucks are periodically cleaned in order to prevent any type of cross-contamination, as well as our equipment has periodical maintenance in order not to compromise quality. The facilities, equipment, furniture and utensils are cleaned in accordance with the SOP (Standardized Operating Procedures) supplied in our Good Manufacturing Practices Book. Production employees wear white clothes, protection bonnets, gloves when so required and other PPEs.

And all of this to ensure the SAFETY of the products you consume.



It is important that the water used to produce ice is drinkable, that is, clear, odorless, transparent and free from chemical and bacteriological contaminations. The water drinkability control must be made by accredited laboratories in order to ensure its quality. Remember that temperature is the only difference between drinkable water and ice.

Federal laws set forth that the same standards for drinkable water must be used to produce ice, consequently fully controlled through analyses, Good Manufacturing Practices, Standardized Operating Procedures, and fully monitored water quality.


A legal requirement for Food Industries, the Pest Integrated Control is made by PROATIVA. The follow-up is made on a monthly basis, and any occurrence is duly recorded.


All of our products are identified with Date of Manufacture, Batch and Shelf Life. Such identification is necessary and mandatory in order to ensure the quality and traceability of the products. Our automatic packaging machine prints the data on the package.


Our water tanks are cleaned by MICRO AMBIENTAL. After performing its work, such company provides us with a certificate and a report with pictures and SWAB tests.


You can access the laws on www.anvisa.gov.br especially Ruling 518 of Mar 25, 2004, RDC Resolution 275 of Oct 21, 2002, SVS/MS Ruling 326 of Jul 30, 1997 and more material information on water. It is important to know that most bacteria reproduce at temperatures between 20ºC and 45ºC. However, they may be present at low temperatures, such as ICE. In case the ice is CONTAMINATED they may be present, but they virtually do not reproduce, what occurs when it reaches room temperature, that is when we ingest it, and this makes it equally dangerous for whoever consumes it. Water-borne diseases are those transmitted through water. The main diseases associated with the intake of contaminated water are: bacillary dysentery, cholera, leptospirosis, salmonelose, typhoid fever, amoebic dysentery, giardiasis, infectious hepatitis, gastroenteritis, etc… This is the moment to pay attention to the ice served in restaurants, bars, nightclubs, hotels, etc… Would you drink water served in a glass with no origin duly identified on a bottle or on a cup of mineral water? What about ICE? We have the right to know its origin! Are ice-producing machines installed in restaurants cleaned? Are filters cleaned? About handling, do those who handle the ice wash their hands?

REPORT ice in noncompliance with the regulations: DISK DENÚNCIA ANVISA 0800-642-9782.

This is the only way for consumers to be more respected, in addition to all actions we have been taking to ensure that our quality is recognized by ice consumers. Let’s fight BAD QUALITY ICE! 65% of hospitalizations result from diseases caused by nondrinkable water. One child dies every 14 seconds victimized by water-borne diseases. BAD QUALITY water kills more than AIDS and all the wars in progress. Source: www.sindisan.org.br

Qualidade da agua | Bon Gelo