Hoshizaki KM-80C-HC Crescent Ice Machine (75kg/24hr)

The Hoshizaki KM-80C-HC is a self-contained crescent ice machine, producing up to 75kg of crescent-shaped ice per 24 hours. Unlike flake or cube ice, crescent ice has a distinctive curved, solid form that displaces liquid slowly and melts at a measured rate — making it a practical choice for both drinks service and food display. The unit houses the ice-making mechanism and storage bin within a single footprint, removing the need for a separate remote condenser or additional bin purchase.

Hoshizaki's KM Edge evaporator design accelerates harvest cycles by bonding the evaporator surface more effectively, which means the machine recovers and begins producing the next batch sooner. In a busy bar or restaurant environment, this translates to more consistent ice availability during peak service rather than running short mid-shift. The crescent form is also less prone to clumping in the bin than softer ice types, which aids portion consistency and reduces waste.

From an operational standpoint, this unit offers several practical advantages:

• Self-contained design simplifies installation and reduces equipment footprint
• Crescent ice melts slowly, extending drink quality and reducing over-dilution
• Accelerated harvest cycles support sustained output during high-demand periods
• Hoshizaki's stainless evaporator construction supports hygiene compliance
• Consistent ice shape aids portioning and front-of-house presentation

As a self-contained unit, installation requires a mains cold water supply, a drainage point, and an appropriate electrical connection. Adequate ventilation around the unit is important — restricted airflow will reduce output and place unnecessary strain on the condenser. The machine should be positioned level, away from direct heat sources such as grills or dishwashers, which can significantly affect performance. For sites with poor water quality, an inline water filter is strongly advisable to protect the evaporator and maintain output consistency.

At 75kg per 24 hours, this machine is well suited to small-to-mid-volume operations: cocktail bars, café-bars, hotel breakfast service, or restaurant stations with steady but not extreme ice demand. It is not intended for high-throughput venues such as large nightclubs or busy hotel bars serving continuous high volume — for those environments, a higher-capacity unit would be more appropriate. Equally, for very low-volume sites, a smaller and more economical model may avoid unnecessary energy expenditure.

If you are unsure whether this output level is the right match for your service pattern, or have questions about water supply and siting requirements, the team is happy to talk it through before you commit.