Hoshizaki Ice Machines

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.

The Hoshizaki FM-300AKE-HCN-SB is a modular nugget ice machine capable of producing up to 250kg of nugget ice in a 24-hour period. As a modular unit, it is designed to sit on top of a separate storage bin rather than incorporating storage internally, which gives operators more flexibility over capacity and allows the machine head to be matched to the right bin size for the operation.

Nugget ice — sometimes called chewable or pellet ice — has a softer, compacted texture that makes it particularly well suited to cocktail bars, blended drink stations, and food service counters where the ice needs to blend easily or present well in the glass. Unlike harder cube ice, nugget ice absorbs the flavour of drinks without excessive dilution, which is why it is commonly specified in venues serving spirits-forward cocktails and blended beverages. At this production rate, the machine is capable of supporting busy service across multiple bar stations or food display units without running short during peak periods.

From an operational standpoint, the key advantages of this unit include:

• High continuous production output well suited to demanding service environments
• Modular format allows bin capacity to be matched independently to the site's needs
• Nugget ice format reduces blender wear and speeds up drink preparation
• Hoshizaki's refrigeration engineering is known for reliability and consistent ice quality
• Separate head-and-bin configuration simplifies servicing and component replacement

As a modular machine, this unit requires an appropriately rated storage bin — this is not included and must be selected separately to suit your storage requirements and available floor space. The machine will also need a mains water supply, a drain connection, and adequate ventilation clearance around the condenser. Installation in a hot or poorly ventilated back-of-house environment can affect ice production rates, so ambient temperature at the point of installation is worth considering early in the planning process.

This machine is well suited to medium-to-large bars, hotel food and beverage operations, restaurant groups, and any venue where nugget ice is a consistent service requirement at volume. For smaller operations where nugget ice is needed but output demands are lower, a reduced-capacity model may be a more proportionate choice. Equally, very high-volume sites — large arenas, central production kitchens, or multi-bar venues — may benefit from looking at higher-output alternatives.

If you are unsure whether this machine matches your expected service volumes, or if you have questions about bin pairing, water quality, or installation conditions, our team is happy to talk it through with you before you commit.

The Hoshizaki KM-140C-HC is a self-contained crescent ice machine capable of producing up to 138kg of ice per 24-hour period. It uses Hoshizaki's bonded evaporator technology to form their distinctive crescent-shaped ice cubes, and the entire refrigeration and ice-making system is housed within a single unit — no separate remote condenser is required.

In practice, this output level is well suited to sustained, high-volume service. The enlarged bonded evaporator surface accelerates harvest cycles, which means the machine recovers quickly between batches rather than falling behind during busy periods. Crescent ice is a practical choice for many commercial settings: the curved shape displaces liquid efficiently, which matters in a bar environment where over-dilution affects drink quality and margin. The closed-cell construction of each cube also slows melting compared with flaked or crushed alternatives.

From an operational standpoint, the KM-140C-HC offers a number of practical advantages:

• Self-contained design keeps installation straightforward and reduces the footprint of the refrigeration circuit
• Rapid harvest cycles support consistent ice availability across a long service
• Crescent cube shape reduces dilution — relevant for cocktail bars and food service operations alike
• Hoshizaki's evaporator construction is designed to resist scale and bacterial build-up, supporting hygiene compliance
• HC refrigerant designation confirms use of a lower global-warming-potential refrigerant

Installation requires a mains water connection, a suitable drain, and an appropriate electrical supply. As with any ice machine operating in a commercial kitchen, ambient temperature and water quality both influence real-world output — machines working in warm back-of-house environments or areas with hard water will benefit from a water filtration system and appropriate ventilation. Built-in storage capacity should be assessed against your peak demand; for very high-volume sites, pairing with a separate ice storage bin extends holding capacity without interrupting production.

This machine is commonly used in hotels, licensed venues, busy restaurants, and catering operations where consistent ice supply through a full service is a practical necessity. It is a serious mid-to-high output machine — smaller operations with modest ice requirements may find a lower-capacity unit a more proportionate fit, while sites with exceptional demand across multiple outlets may want to consider a heavier-duty or modular alternative.

If you are unsure whether the output and storage configuration suits your service pattern, our team is happy to talk through the options with you before you commit.

The Hoshizaki IM-130PE is a self-contained cube ice machine producing up to 116kg of ice in a 24-hour period. It forms Hoshizaki's recognisable large, hard cube — a format that melts slowly, resists clumping, and is widely used across bars, hotels, restaurants, and catering operations. Being self-contained, the machine incorporates both the ice-making head and the storage bin within a single unit, which simplifies installation and reduces the footprint compared to modular head-and-remote-bin configurations.

In a commercial environment, consistent ice output across a full service period is what matters most. Hoshizaki's evaporator design supports reliable throughput with good recovery between cycles, making the IM-130PE well suited to continuous demand — whether that's a busy bar running through evening service or a hotel operation covering breakfast, conference, and dinner in a single day. The cube format holds up well in drinks service, where dilution control matters, and works equally well in food display and patient hydration applications in healthcare settings.

Operationally, this unit offers several practical advantages for kitchen and bar managers:

• Hard, slow-melting cubes reduce dilution and maintain drink quality throughout service
• Self-contained design means no separate remote condenser installation is required
• Hoshizaki's stainless steel construction throughout supports straightforward cleaning and long service life
• Automatic cleaning cycles reduce routine maintenance burden on busy teams
• UV sanitisation on UltraCUBE variants inhibits bacterial contamination of standing water in the water tank

Installation requires a cold water supply, a suitable drain connection, and an appropriate electrical supply — confirm your site's provision before ordering. Adequate ventilation clearance is important, particularly in warm or enclosed plant rooms, as ambient temperature directly affects ice production output. The FlexiCUBE variant includes an integrated drain pump, which gives considerably more flexibility in placement where gravity drainage to the drain point is not straightforward — useful in bars or back-of-house areas where drains are awkwardly positioned.

The IM-130PE is a practical choice for mid-to-high-volume food service and hospitality sites where reliable cube ice output is needed throughout a full trading day. Operators with lighter demand who don't need continuous high-volume output may find a smaller model more cost-effective to run, while very high-volume sites — large hotel banqueting, stadium catering, or central production kitchens — may benefit from a higher-capacity machine or a modular configuration.

If you're working through ice machine selection, storage capacity sizing, or variant choice between the standard Cube, UltraCUBE, and FlexiCUBE options, our team is happy to work through the specifics with you before you commit.

The Hoshizaki KM-40C-HC is a self-contained crescent ice machine producing up to 43kg of ice per 24 hours. It sits at the lighter end of Hoshizaki's KM Edge range, making it a practical choice for operations that need a steady, reliable ice supply without the footprint or cost of a full modular system. The crescent shape — a distinctive Hoshizaki format — produces clear, slow-melting ice that performs well in both drinks service and display applications.

In a busy bar or café environment, this machine runs continuously through service, producing crescent cubes that chill drinks effectively without over-diluting them. The enlarged, bonded evaporator surface used across the KM Edge range helps to shorten harvest cycles, meaning ice is released and restocked in the bin more frequently than older evaporator designs allow. For most light-to-moderate service volumes, this keeps pace with demand without needing supplementary storage.

From an operational standpoint, the self-contained design simplifies installation considerably — there is no separate remote condenser or additional refrigeration equipment to accommodate. Key practical advantages include:

• Crescent ice melts slowly, reducing watery drinks and customer complaints during long service
• Self-contained unit reduces installation complexity and service call logistics
• Hoshizaki's stainless steel construction supports straightforward daily cleaning routines
• Compact footprint suits counter or under-counter positioning in tighter spaces
• Consistent output supports reliable stock planning for café and bar teams

Being a self-contained unit, the condenser is air-cooled and housed within the machine itself. This means adequate ventilation clearance around the unit is essential — positioning it in a confined, poorly ventilated space will reduce efficiency and ice output, particularly during warmer months. A direct mains water connection and appropriate drainage are required. It is worth confirming incoming water quality, as hard water areas will require a suitable filtration solution to protect the evaporator and maintain ice clarity over time.

This machine is well suited to cafés, small bars, hotel breakfast operations, and light food service environments where ice demand is moderate and consistent. For sites running high-volume drinks service across multiple stations, or where ice is needed for food preparation and display in addition to drinks, the output may fall short during peak periods — in those cases a higher-capacity model within the range would be worth considering.

If you are unsure whether the output of this machine matches your anticipated demand, or if you have questions about water filtration or installation requirements specific to your site, we are happy to talk it through before you commit.

The Hoshizaki IM-130CPE is a self-contained cube ice machine from Hoshizaki's IM Cube Series, producing up to 108kg of large, clear ice cubes per 24 hours. Self-contained units house both the ice-making and storage components in a single cabinet, making them a practical choice where space and installation simplicity matter. Hoshizaki's cube ice is well regarded in the industry for its clarity and slow melt rate, making it a common choice for bars, hotels, restaurants, and hospitality venues.

At this production capacity, the IM-130CPE is well suited to moderate-to-high-volume service environments. It will comfortably support a busy bar or restaurant through peak service periods without constant monitoring, provided the storage bin is appropriately matched to demand patterns. Like all ice machines, output will vary with ambient temperature and incoming water temperature — operators in warmer kitchen environments should factor this into their sizing decisions.

The IM Cube Series introduces a number of practical improvements over Hoshizaki's previous IM range that translate directly into easier day-to-day operation:

• Automated cleaning cycle with wash auto-restart reduces manual intervention
• Water circuit and condenser cleaning notifications help maintain hygiene compliance and protect performance
• Magnetic DC pump motor with variable speed supports efficient, reliable operation
• Higher-grade stainless steel construction throughout for durability and easier cleaning
• Standby and wash controls accessible from the front panel for straightforward operation

As a self-contained unit, installation is more straightforward than remote-condenser alternatives, though it still requires a reliable water supply, a drain connection, and adequate ventilation around the cabinet to allow the condenser to reject heat effectively. In warmer or poorly ventilated back-of-house areas, condenser performance and ice output can be affected. The unit should be positioned level and with sufficient clearance to the rear and sides as specified in Hoshizaki's installation guidelines.

The IM-130CPE is a sensible choice for independent restaurants, hotel bars, catering operations, and similar venues with consistent ice demand throughout service. It is not typically specified for very high-volume operations such as large event catering or stadium environments, where significantly higher production capacity would be needed. Equally, for lower-volume sites, smaller models in the IM range may represent a more economical fit.

If you are unsure whether this model is the right match for your service volumes or kitchen setup, our team is happy to talk through the options with you before you commit.

The Hoshizaki FM-480AKE-HCN-SB is a modular nugget ice machine designed for high-volume commercial operations. Rather than producing the hard, clear cubes associated with most ice machines, it generates soft, chewable nugget ice — sometimes called pellet or cubelet ice — which has a distinct texture and a high surface-area-to-volume ratio. As a modular unit, it sits on top of a separately specified storage bin, giving operators flexibility over total storage capacity depending on their service requirements.

Nugget ice has genuine operational value in certain environments. In bar and beverage service, its porous texture means it absorbs the flavour of drinks rather than simply diluting them, making it particularly well regarded in cocktail bars, juice bars and specialty coffee outlets. In healthcare and care home settings, it is widely used because the soft texture is easier and safer to consume than harder ice forms. The machine's output capacity makes it capable of sustaining continuous demand across busy service periods without running the storage bin dry — a common problem with lower-output machines when peak periods extend unexpectedly.

From an operational standpoint, Hoshizaki's nugget ice machines are known for reliable, consistent output and straightforward maintenance. Practical advantages for operators typically include:

• Consistent nugget size and texture throughout the production cycle
• Reduced ice wastage compared with cube machines in blended drink applications
• Soft ice texture suited to healthcare, self-serve, and beverage-focused environments
• Modular format allows bin size to be matched to storage needs
• Hoshizaki's established service network supports ongoing maintenance

As a modular machine, this unit requires a compatible storage bin — it does not function as a standalone dispenser. You will need to confirm that the bin you select is rated to accept this machine's footprint and output volume. The unit will require a mains water connection with adequate supply pressure and flow rate, a drainage point, and an appropriate electrical supply. Like all high-output ice machines, it will also generate heat during operation, so adequate ventilation in the installation space is important — particularly in smaller back-of-house areas where ambient temperatures can rise. Water quality is worth considering too: in hard water areas, a filtration system will protect the machine's internal components and help maintain consistent ice quality over time.

This machine is best suited to high-volume bars, cocktail venues, juice bars, care homes, hospital catering departments, and any operation with sustained nugget ice demand throughout the day. At this output level, it is sized for serious commercial use rather than occasional or light-duty requirements. Operators with more modest demand may find a lower-capacity nugget machine a more appropriate fit, while very large central production kitchens or multi-outlet sites might benefit from looking at even higher-capacity options.

If you are unsure whether this output level matches your likely daily demand, or if you have questions about bin compatibility and installation, the team is happy to work through the details with you before you commit.

The Hoshizaki KMD-210ABE-HC is a modular crescent ice machine capable of producing up to 210kg of crescent-shaped ice within a 24-hour period. As a modular unit, it is designed to sit above a separate ice storage bin rather than incorporating storage internally, giving operators the flexibility to pair it with a bin capacity that suits their specific service demands. The crescent ice format — a distinctive half-moon cube — is well established in bars, hotels, and high-volume catering environments where both presentation and reliable supply matter.

In busy service conditions, consistent ice production and fast harvest cycles are what keep a bar or service counter running smoothly. The KMD-210ABE-HC uses Hoshizaki's KM Edge evaporator technology, which features an enlarged bonded evaporator surface. This supports quicker harvest cycles, meaning the machine recovers and resumes production faster after each batch — a practical advantage when demand is sustained over long service periods rather than occasional.

From an operational standpoint, this machine offers several day-to-day advantages:

• Crescent ice is hygienic by design — its shape and density resist clumping and bacterial build-up better than some softer ice types
• Modular configuration allows bin capacity to be sized independently to match actual storage needs
• Faster harvest cycles help maintain ice availability during extended peak periods
• Hoshizaki's evaporator construction is designed for durability and consistency over long service life
• The HC designation indicates the unit uses a hydrocarbon refrigerant, which carries a lower environmental impact rating

Being a modular machine, installation requires a compatible ice storage bin — this is not a self-contained unit and will need to be specified as part of a wider setup. It will also require a suitable water supply, drain, and adequate ventilation clearance around the condenser. The unit should be sited in a location where ambient temperatures remain within the manufacturer's stated operating range, as excessive heat in a plant room or enclosed space can reduce output. Electrical connection requirements should be confirmed prior to installation.

This machine is well suited to hotels, busy bars, large restaurants, and catering operations where ice demand is consistent and high throughout the day. At 210kg per 24 hours it sits firmly in the mid-to-upper production range; operators with very high-volume or multi-point service requirements may benefit from considering a higher-output model, while smaller operations might find a lower-capacity unit more economical to run.

If you're unsure whether this output level is right for your operation, or need guidance on pairing it with a suitable storage bin, our team is happy to work through the detail with you before you commit to anything.

The Hoshizaki FM-150AKE-HCN-SB is a modular nugget ice machine capable of producing up to 140kg of nugget ice per 24 hours. As a modular unit, it is designed to sit on top of a separate storage bin rather than including integrated storage — this gives operators the flexibility to match ice production to the storage capacity their operation actually requires.

Nugget ice, sometimes referred to as granular or chewable ice, has a softer, compressible texture that makes it particularly well regarded in cocktail bars and beverage-led venues. It chills drinks quickly and delivers a controlled level of dilution — qualities that matter when serving high volumes of cocktails or blended drinks during busy service periods. Its texture also makes it practical for healthcare and care home environments, though the primary market for a machine of this output is hospitality.

Running at this production capacity means the FM-150AKE-HCN-SB is genuinely suited to continuous, high-demand service. A few practical operational advantages worth noting:

• Nugget ice is easier to dispense and handle than cube ice, reducing spillage and improving speed of service
• Hoshizaki's stainless steel evaporator construction is a known factor in long-term durability under daily commercial use
• The modular format allows the storage bin to be sized separately, avoiding over- or under-provisioning of storage capacity
• Nugget ice is produced at lower energy intensity per kilogram compared to harder ice forms in many configurations

As a modular machine, this unit requires a compatible ice storage bin, which is purchased separately. Installation will require a mains water connection, a suitable drain, and adequate electrical supply — the exact requirements should be confirmed against the installation documentation before ordering. Clearance for air circulation is also important, as with all refrigeration-based equipment; placement in an enclosed space or against restricted airflow will affect output and longevity. Consider ambient temperature in the installation location, as this affects ice production rates in practice.

This machine is well suited to cocktail bars, hotel bars, large restaurants, and catering operations with a consistent daily demand for nugget ice. For smaller venues with lower daily requirements, a lower-output machine may be more appropriate and more economical to run. Equally, very high-volume sites — large stadia, busy hotel operations — may benefit from considering a higher-capacity model.

If you're unsure whether this output level is the right match for your service, or if you have questions about bin compatibility and installation requirements, the team is happy to talk it through before you commit.

The Hoshizaki FM-480AKE-HC-SB is a modular flake ice machine producing up to 450kg of flake ice per 24 hours. As a modular unit, it generates ice only — it requires a separate storage bin, which allows operators to specify the storage capacity that best matches their service pattern rather than being fixed to a combined unit. The HC-SB designation refers to Hoshizaki's hydrocarbon refrigerant system, in line with current environmental standards.

Flake ice is soft, pliable, and mouldable, which makes it well suited to direct food contact applications. It conforms around product rather than sitting beneath it, giving more consistent temperature contact across the surface. This matters in environments where food safety and presentation both carry weight — fish counters, fresh produce displays, buffet service, and seafood preparation areas being the most common examples. In fishmongers, hotel buffets, and catering production kitchens, flake ice is often the preferred choice precisely because it chills quickly without causing freeze damage to delicate products.

From a practical standpoint, the modular format offers useful flexibility:

• Storage bin can be sized independently to match actual demand patterns
• Hydrocarbon refrigerant system meets current environmental compliance requirements
• Flake ice production suits high-contact chilling applications better than cube or nugget formats
• Modular design allows the ice head to be replaced or upgraded without changing the bin
• Consistent flake output supports both display and production chilling applications

As a modular machine, installation planning needs to account for the bin unit separately — the two components need to be correctly matched for height, footprint, and capacity. The machine will require a mains water supply and drain connection, along with an appropriate electrical supply. Ventilation clearance around the unit should be confirmed at the planning stage, as restricted airflow will affect output and efficiency, particularly in warm kitchen environments. Output figures are typically quoted at standard ambient and water temperatures, so sites with warmer incoming water or high ambient temperatures should factor in some reduction in actual daily yield.

At 450kg per 24 hours, this machine is suited to mid-to-large volume operations — hotel kitchens, catering production facilities, fish and seafood counters, or food service environments with sustained demand throughout the day. For smaller operations with more modest requirements, lower-output flake machines are available. For very high-volume sites or those needing significantly greater storage, higher-capacity alternatives in the range may be worth considering.

If you are unsure whether this output level and format matches your site requirements, the team is happy to talk through your usage pattern before you commit to a configuration.

The Hoshizaki IM-240PE is a self-contained cube ice machine capable of producing up to 210kg of ice in a 24-hour period. It produces Hoshizaki's well-known hard, slow-melting cube format — a solid, transparent cube that is widely used in commercial bars, hotels, restaurants, and large-scale catering operations where consistent ice quality matters throughout service.

At this production capacity, the IM-240PE is built to meet the demands of busy, high-throughput environments. Hoshizaki's cube ice is denser than many alternatives, which means it chills drinks more efficiently and dilutes more slowly — a practical advantage during long service periods where ice replenishment rate and drink quality both carry operational weight. The self-contained design houses both the ice-making mechanism and refrigeration system in a single unit, simplifying placement and reducing installation complexity compared with remote condenser configurations.

Hoshizaki machines are generally regarded as robust and straightforward to maintain, with stainless steel construction and a water circuit designed to resist scale build-up over time. Key operational advantages include:

• Hard, slow-melting cubes that reduce drink dilution and maintain presentation standards
• High daily output suitable for sustained service without frequent storage shortfalls
• Self-contained refrigeration system keeping installation requirements manageable
• Stainless construction supporting hygiene compliance and ease of cleaning
• Proven reliability in commercial bar and hotel environments under continuous use

From an installation perspective, this unit will require a mains water connection, a suitable drain, and an appropriate electrical supply — your installer should confirm local supply compatibility before commissioning. Adequate clearance for ventilation is important at this output level, and the machine should be sited away from heat sources that could reduce efficiency. Water quality in your area is also worth considering; a filtration system is advisable in hard-water regions to protect the water circuit and maintain ice clarity over time.

The IM-240PE is well suited to hotel bars, busy restaurants, catering operations, and any site where consistent ice output at volume is a daily requirement. It is less likely to be the right fit for lower-demand sites where a smaller machine would be more economical to run. For operations running above this capacity — large event venues or central production kitchens, for example — higher-output alternatives are available in the Hoshizaki range.

If you are unsure whether this output level is right for your operation, or want to discuss installation requirements before committing, the team is happy to talk it through with you.

The Hoshizaki IM-45PE is a self-contained cube ice machine from Hoshizaki's well-established IM Cube Series. It produces up to 47kg of large-format cube ice per 24-hour cycle and houses both the ice-making mechanism and storage bin within a single freestanding unit, removing the need for a separate ice storage bin. It is available in standard Cube, UltraCUBE, and FlexiCUBE variants, each sharing the same core production output but differing in specific operational features.

Hoshizaki's cube ice is widely recognised in the trade for its clarity, density, and slow melt rate — characteristics that matter in front-of-house settings where drinks presentation is important and operators want ice that holds up through a service period without diluting beverages too quickly. At this production capacity, the machine is practical for moderate-volume sites where consistent ice availability is needed without the footprint or cost of a higher-output remote system.

The UltraCUBE variant incorporates a UV sanitisation mechanism that uses UV-light pulses to inhibit bacterial growth in the water tank and standing water — a useful consideration for operators in settings with heightened hygiene scrutiny. The FlexiCUBE variant includes an integrated drain pump, which removes the requirement for a gravity drain below the machine. This is particularly relevant in bar fit-outs and refurbished spaces where drain positioning is fixed and inconveniently located.

• Self-contained design reduces installation complexity and space requirements
• UV sanitisation (UltraCUBE) helps maintain water hygiene between cleans
• Integrated drain pump (FlexiCUBE) allows flexible placement away from fixed drains
• Slow-melt cube ice format suits drinks service and front-of-house use
• Consistent 24-hour output supports reliable ice availability across a full service day

Installation requires a mains water connection, a suitable power supply, and adequate ventilation around the unit — air-cooled machines need clearance to dissipate heat effectively, and output can reduce in poorly ventilated or high-ambient-temperature environments. This is worth factoring in during site planning, particularly in compact back-bar or under-counter positions. At 47kg per 24 hours, this machine suits lower- to mid-volume operations; sites with higher throughput demands, or those running extended split services, may find a higher-capacity unit a better long-term fit.

This machine is well suited to small hotels, cafés, wine bars, and restaurant back bars where moderate ice volumes are needed reliably throughout service. It is not generally the right choice for high-volume cocktail bars or large banqueting operations where daily ice demand is significantly greater.

If you are unsure which variant or capacity best suits your setup, our team is happy to work through the detail with you before you commit to anything.

The Hoshizaki IM-130APE is a modular cube ice machine producing up to 125kg of ice per 24 hours. As a modular unit, it is designed to sit on top of a separate storage bin rather than incorporating integral storage, which gives operators the flexibility to pair it with a bin that suits their actual service volume. It produces Hoshizaki's well-regarded full cube ice, which is slow-melting and well suited to drinks service, food display, and hospitality applications where ice quality matters.

In busy service environments, the IM-130APE holds up reliably through extended peak periods. Hoshizaki machines have a strong track record in commercial settings — bars, hotel operations, event catering, and foodservice — where consistent ice output is operationally critical. The modular format also means that if production demand grows, the head unit can be replaced independently without requiring a full system change.

Practical advantages for day-to-day operation include:

• Full cube format melts slowly, reducing dilution and topping-up frequency
• Modular design separates ice production from storage, allowing flexible capacity planning
• Hoshizaki's stainless evaporator construction supports longevity under heavy use
• UV sanitisation on the UltraCUBE variant helps manage water tank hygiene between cleans
• Compatible with Hoshizaki's range of storage bins to match your specific ice reserve needs

Being a modular unit, the IM-130APE requires a compatible storage bin — this is not supplied as a standalone countertop machine. You will need to ensure adequate clearance for the combined head and bin height, a suitable water supply with filtration recommended, a drain connection, and a dedicated power supply. The machine should be positioned in a well-ventilated area, as ambient temperature directly affects production output; performance will reduce in warm or poorly ventilated back-of-house environments. Water quality in your area is worth considering — a water filter will protect the machine and help maintain ice clarity.

The IM-130APE is well suited to mid-to-high volume bars, hotels, restaurants, and event catering operations that need a reliable daily ice output without the constraints of a self-contained unit. For lower-volume sites, a smaller self-contained machine may be more practical and cost-effective. For very high-demand operations — large hotel bars, stadium catering, or central production kitchens — a higher-output modular unit may be worth considering instead.

If you are unsure whether this output level matches your service needs, or want to talk through bin sizing and installation requirements, the team is happy to work through the details with you before you commit.

The Hoshizaki FM-150AKE-HC-SB is a modular flake ice machine producing up to 150kg of flake ice per 24-hour period. As a modular unit it produces ice only and requires a separate storage bin, which gives operators the flexibility to match ice storage capacity to their specific throughput needs. Flake ice differs from cube or crescent forms — it is soft, pliable and moisture-bearing, which makes it well suited to applications where the ice makes direct contact with food product.

In practice, flake ice performs well in environments where maintaining consistent, even contact with chilled product matters. Fish counters, seafood displays, butchery prep surfaces, salad bars and fresh produce displays all benefit from flake ice because it moulds around irregular shapes and maintains surface temperatures without causing freezer burn. It is also commonly used in clinical and laboratory settings for similar reasons. In a busy kitchen or retail food environment, consistent ice quality and reliable output across a full service day are more important than headline figures — the FM-150AKE is designed to sustain production steadily rather than spike and stall.

Practical advantages of this type of machine in a commercial setting include:

• Soft, pliable ice that conforms to product shape without bruising or damage
• Even cooling across displays without localised cold spots or freezer burn
• Modular design allows bin size to be matched to actual storage needs
• Hoshizaki's stainless steel evaporator construction supports consistent output and long service life
• HC refrigerant system reflects current environmental compliance requirements

Because this is a modular machine with no integrated bin, installation planning needs to account for the footprint of both the ice maker and whichever storage bin is selected. The unit will require a suitable power supply, a clean water feed, and a drain connection. Ventilation clearance around the unit should be observed to maintain condenser efficiency, particularly in warm kitchen environments where ambient temperature can affect ice output. The SB designation refers to the stainless steel finish on the base, which is worth noting if hygiene standards or aesthetic matching is a consideration in your installation.

This machine is well suited to catering operations, hotel kitchens, fishmongers, deli counters and food service sites with a regular, high-volume need for flake ice. At 150kg per 24 hours it sits in the mid-range of modular flake ice production — suitable for medium-volume sites. For lighter-use applications a lower-output machine is likely a more cost-effective fit, while high-volume central production sites or large seafood operations may find a heavier-duty model more appropriate.

If you are unsure which ice type, output capacity or bin combination is right for your setup, our team is happy to talk it through before you commit to a purchase.

The Hoshizaki IM-30CPE is a self-contained cube ice machine from Hoshizaki's IM Cube Series, producing up to 34kg of large-format cube ice in a 24-hour period. Self-contained means the ice-making and storage functions are housed within a single unit, making it straightforward to position without the need for a separate remote condenser or additional storage bin infrastructure. It produces Hoshizaki's well-regarded full-cube ice, a dense, slow-melting format that is widely used in drinks service.

In real-world service environments, a 34kg daily output is well suited to lower-to-mid-volume demand — a busy café, a small bar, a hotel breakfast operation, or a food service counter where ice is a supporting requirement rather than the primary driver of service. The unit will keep pace comfortably through steady service periods, though sites with high peak demand — a busy cocktail bar on a Friday evening, for example — should consider whether the storage capacity and production rate are sufficient before the busiest part of service begins. Like all ice machines, production output reduces in warmer ambient conditions, so placement matters.

The IM Cube Series brings a number of practical improvements over earlier Hoshizaki IM units that are worth understanding operationally:

• Automated cleaning cycle with wash auto-restart, reducing manual intervention during routine maintenance
• Water circuit cleaning notification, prompting timely descaling to maintain ice quality and protect internal components
• Condenser cleaning notification, helping operators maintain efficiency and avoid avoidable breakdowns
• Magnetic DC pump motor with variable speed, which runs more efficiently under varying load conditions
• Higher-grade stainless steel construction, supporting hygiene standards and long-term durability in a commercial environment

As a self-contained unit, installation is relatively uncomplicated compared to modular systems, but it does still require a mains water connection, a suitable drain, and adequate electrical supply. Ventilation clearance around the unit is important — restricted airflow to the condenser will affect performance and longevity. The unit should be positioned in a space where ambient temperature is managed; back-of-house plant rooms or poorly ventilated areas with high heat gain are not ideal placements for any air-cooled machine.

This model is a practical choice for smaller food service operations, hotel bars, café counters, and similar environments where ice demand is consistent but not particularly heavy. For sites with significantly higher ice consumption — larger licensed premises, event catering, hotel room service at scale — there are higher-capacity options in the range worth considering. Equally, if output requirements are more modest, a smaller model may represent a more cost-effective fit.

If you are unsure whether this unit's output matches your expected demand, or have questions about water quality, installation requirements, or placement, our team is happy to talk it through before you commit.

The Hoshizaki IM-240DPE is a modular, stackable cube ice machine from Hoshizaki's well-established Cube Series. It produces up to 210kg of ice per 24 hours in the form of Hoshizaki's characteristic large, clear cube — a format widely used across bars, hotels, restaurants and large-scale catering operations. As a modular unit, it is designed to sit on top of a separate storage bin rather than incorporating one, giving operators flexibility in how they configure their ice station.

In busy service environments, consistent ice output and reliable recovery between batches matter considerably. The IM-240DPE is built to sustain high throughput across long service periods, making it a practical choice for sites where ice demand is steady and continuous rather than occasional. Hoshizaki's evaporator and refrigeration system design is well regarded for producing clear, slow-melting cubes that perform well in both drinks service and food display applications.

From an operational standpoint, this machine offers a number of practical advantages:

• Clear, dense cubes melt slowly, reducing dilution and maintaining drink quality
• Modular format allows the machine to be paired with different bin capacities to match your storage requirements
• Stackable design means two heads can be mounted on a single bin where higher output is needed
• UV sanitisation mechanism on the UltraCUBE variant inhibits contamination in the water tank, supporting food safety compliance
• Hoshizaki's stainless steel construction and self-contained evaporator design make routine cleaning straightforward

Installation requires a mains water connection, drainage, and an appropriate electrical supply. The unit must be installed in a well-ventilated space with adequate clearance for airflow — ambient temperature and ventilation conditions directly affect ice output, so the stated 210kg/24hr figure assumes standard operating conditions. This is an air-cooled unit, so heat rejection into the surrounding space is a relevant consideration in enclosed or warm environments. The machine requires a compatible storage bin; Hoshizaki's own bin range is designed to pair correctly with this head unit.

The IM-240DPE is well suited to medium-to-large operations such as hotels, busy licensed venues, event catering facilities and large restaurants where ice demand is consistently high. Smaller operations with modest requirements may find a lower-output machine more appropriate for their running costs and space. For sites with very high peak demand or multiple service points, a higher-capacity configuration or additional units may be worth considering.

If you are unsure whether this output level is right for your site, or you have questions about bin compatibility and installation requirements, the team is happy to talk it through with you before you commit.

The Hoshizaki KM-60C-HC is a self-contained crescent ice machine producing up to 60kg of crescent-shaped ice in a 24-hour period. The unit produces, harvests, and stores ice within a single compact cabinet, making it a practical choice for operations where space is limited and a separate ice storage bin is not practical or preferred.

Crescent ice — the distinctive curved cube format associated with Hoshizaki — is a dense, slow-melting ice that performs well in drinks service. It displaces efficiently in a glass without over-diluting the drink, which makes it a reliable choice for bars, hotels, and hospitality operations where presentation and drink quality matter. The KM-60C-HC uses Hoshizaki's bonded evaporator design, which supports faster harvest cycles and helps maintain consistent output during sustained service periods rather than tailing off under demand.

From an operational standpoint, the self-contained format means no separate bin purchase is required, and the enclosed ice-making and storage pathway supports the hygiene standards expected in commercial food service. The crescent ice format also tends to be gentler on glassware compared to harder cube formats, which has practical value in high-turnover bar environments.

• Compact self-contained unit — ice making and storage in one cabinet
• Crescent ice format melts slowly, reducing drink dilution
• Bonded evaporator supports consistent output during busy service
• Enclosed ice pathway helps meet commercial hygiene requirements
• Suitable where a separate storage bin is not feasible

As a self-contained machine with an integrated storage capacity below 30kg, this unit is best matched to lower-to-mid volume operations — a busy café, a small bar, a hotel room service setup, or a back-bar position. Sites with high continuous ice demand across multiple service points will likely need a higher-capacity modular machine paired with a dedicated storage bin. It is worth considering your peak hourly ice draw rather than just the daily production figure when sizing correctly.

Installation requires a mains water connection, a drain, and an appropriate electrical supply. As with any refrigeration equipment, adequate ambient ventilation around the unit will help it perform consistently — particularly in warmer kitchen or bar environments where ambient temperature can affect ice output. Check that the installation location allows for the clearances the unit needs to run efficiently.

If you are unsure whether this model matches your service volume or site conditions, the team is happy to work through the details with you before you commit.

The Hoshizaki IM-240APE is a modular cube ice machine capable of producing up to 210kg of ice per 24 hours. As part of Hoshizaki's established Cube Series, it produces the brand's well-regarded large format ice cubes and is designed to sit on top of a compatible storage bin rather than functioning as a self-contained undercounter unit. This modular format makes it a practical choice for operations where ice demand is high and continuous supply is critical.

In busy commercial environments — hotels, large restaurants, catering operations, and busy bar service — consistent ice production is essential. The IM-240APE is built to sustain output across extended service periods, and Hoshizaki's cube ice format is widely respected for its slow melt rate and clean, clear appearance, which matters in front-of-house drink service as much as in back-of-house food preparation and display.

Practical advantages this machine offers operators include:

• Consistent cube quality throughout extended service periods
• UV sanitisation mechanism inhibits contamination in the water tank and standing water
• Modular format allows bin capacity to be matched to your specific throughput
• Hoshizaki's refrigeration components are well regarded for reliability and longevity
• Large cube format slows dilution, which matters in quality drink service

Being a modular machine, the IM-240APE requires a separate storage bin — it does not operate as a standalone unit. Installation requires a dedicated water supply, a drain connection, and appropriate ventilation clearance, as the condenser will generate heat in operation. It is important to assess the ambient temperature of the installation space, as high ambient temperatures can reduce effective output. The unit is also a substantial piece of equipment in terms of footprint and weight, so floor loading and delivery access should be considered at the planning stage.

This machine is best suited to high-volume operations where ice demand regularly exceeds what a smaller self-contained unit could sustain — think hotel bars, busy restaurant groups, event catering facilities, or any site where running short of ice during service would cause real operational disruption. For sites with more modest or intermittent demand, a lower-output self-contained machine may be a more practical and cost-effective fit. For the largest central production environments, higher-capacity modular options are also available.

If you are assessing whether this output level is right for your site, or need guidance on bin sizing and installation requirements, the team is happy to work through the detail with you before you commit.

The Hoshizaki FM-300AKE-HC-SB is a modular flake ice machine producing up to 300kg of soft, granular flake ice per 24-hour period. As a modular unit, it produces ice only — it requires a separate storage bin, allowing operators to size their storage capacity to match their specific service requirements rather than being fixed to an integrated solution.

Flake ice has a high surface-area-to-volume ratio, which means it surrounds and chills food product quickly and evenly. Unlike cube ice, it conforms to irregular shapes and does not cause freeze damage to delicate produce. This makes it particularly effective in food display counters, fish mongers, seafood counters, salad bars, and butchery applications where consistent, gentle chilling is important throughout service. At this production capacity, the machine is capable of supporting busy continuous-service environments where ice demand is sustained across multiple service periods.

From an operational standpoint, the key practical advantages include:

• Rapid, even chilling without freeze damage to delicate food products
• Modular design allows bin storage capacity to be matched independently to demand
• Consistent ice quality throughout service, including during peak periods
• Flake ice texture supports hygienic and visually appealing food presentation
• HC refrigerant classification indicates compliance with current environmental regulations

As a modular machine, this unit must be paired with a compatible storage bin — it cannot operate as a standalone dispenser. Installation will require a plumbed water supply, a suitable drain, and appropriate electrical connection. The unit should be sited in a well-ventilated area, as ambient temperature will affect ice production output; performance figures are typically quoted at standard ambient and water temperature conditions. Sufficient clearance for servicing and air circulation should be factored into your kitchen layout planning.

This machine is well suited to hotel kitchens, large restaurant groups, fishmongers, food production facilities, and any operation where a high, consistent volume of flake ice is required for food preparation or display. Smaller operations with modest ice requirements may find a lower-capacity unit more appropriate, while sites running multiple counters or large-scale production may wish to consider higher-output alternatives.

If you are unsure whether this capacity is the right match for your site, or have questions about compatible storage bins and installation requirements, our team is happy to work through the detail with you before you commit.

The Hoshizaki IM-65PE is a self-contained cube ice machine producing up to 58kg of ice per 24 hours. It forms the well-established Hoshizaki cube shape — a hard, slow-melting ice that has become a reliable standard in commercial bars, hotels, and food service environments. As a self-contained unit, the ice-making mechanism and storage bin are housed within a single footprint, keeping installation straightforward and space use predictable.

In busy service environments, Hoshizaki's cube ice machines have a strong reputation for consistent output and low maintenance demands. The hard cube format is slower to melt than hollow or flake alternatives, which helps maintain drink presentation and reduces ice consumption per cover during a long service. For a mid-volume bar or restaurant operation running continuous service across a shift, a machine at this production level is typically well matched to demand — though operators running high-volume late-night venues or with multiple service points should consider whether additional storage or a higher-output machine would better suit their throughput.

Practical advantages of this machine in day-to-day operation include:

• Hard cube format reduces melt rate, supporting consistent drink quality throughout service
• Self-contained design simplifies installation and reduces the equipment footprint
• Hoshizaki's stainless evaporator construction is designed to resist scale and contamination over time
• Straightforward cleaning cycles help kitchen and bar teams maintain hygiene without specialist intervention
• Reliable output across ambient temperature variations common in commercial kitchen environments

Installation requires a mains water connection, a suitable drain, and an appropriate electrical supply. The unit needs adequate clearance around it for airflow — restricting ventilation will affect ice output and place additional load on the refrigeration components. It is worth confirming that your drain point is positioned to allow gravity drainage, or considering a model with an integrated drain pump if your installation has limited drain flexibility. As with all refrigeration equipment, ambient temperature in the installation space affects real-world output; manufacturers' stated production figures are based on standard test conditions.

This machine is well suited to restaurants, hotels, bars, and catering operations with moderate daily ice requirements. It is a practical choice where a single self-contained unit can serve the main service point. Sites with significantly higher demand, multiple service locations, or limited ambient temperature control may benefit from a higher-output or separate ice storage configuration.

If you are unsure whether this machine is the right fit for your operation — or have questions about water quality, drain positioning, or how ambient conditions in your kitchen might affect output — our team is happy to work through the detail with you before you commit.