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Hoshizaki
Hoshizaki DCM-120KE-HC Ice and Water Dispenser (125kg/24hr)
£3,229.00(£3,874.80 inc VAT)
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The Hoshizaki DCM-120KE-HC is a self-contained ice and water dispenser that produces and dispenses cubelet ice, chilled water, or a combination of both from a single unit. With a 24-hour output of up to 125kg, it integrates ice-making, storage, and dispensing into one compact machine, removing the need for separate ice bins or manual scooping. The unit uses R290 refrigerant and holds up to 4kg of ice in reserve, ready for immediate service.
In practice, this type of dispenser is well suited to high-footfall environments where ice and water need to be available quickly and consistently throughout the day. Cubelet ice — sometimes called nugget or chewable ice — is softer than standard cube ice and well regarded in beverage service, healthcare catering, and self-service drink stations. The dispensing mechanism keeps ice contained and untouched by hand, which supports food hygiene requirements and reduces cross-contamination risk compared with open ice bins and scoops.
From an operational standpoint, the key advantages of this unit are:
- Hands-free, hygienic ice and water dispensing at the touch of a button
- Combined production, storage, and service in a single footprint
- Consistent cubelet ice output suited to soft drinks, healthcare, and hospitality use
- R290 refrigerant, which carries a lower global warming potential than older refrigerants
- Reduced staff handling time compared to traditional ice bin and scoop setups
Installation requires a cold water supply connection and appropriate drainage, along with a suitable electrical supply. The unit is designed for countertop or built-in placement, and access to the rear or sides for ventilation and servicing should be factored into positioning. As with all ice machines, water quality affects both ice quality and long-term reliability — sites with hard water should consider in-line filtration. Regular cleaning and descaling schedules are important to maintain output and hygiene standards.
This dispenser is a practical choice for hotel beverage stations, staff restaurants, healthcare environments, and catering operations where self-service ice and water is required continuously through a service period. For very high-volume sites or operations requiring significantly greater ice storage capacity, a larger-capacity unit may be worth considering. Equally, smaller operations with modest demand may find a lower-output machine more appropriate to their throughput.
If you would like to talk through whether this unit fits your setup, the team is happy to help you assess your requirements before you commit.
Frequently asked questions
Is a 125kg daily output sufficient for a busy service environment?
It depends on the nature of your operation and how ice is being used. A 125kg per 24-hour output is well suited to mid-sized hotel beverage stations, staff canteens, or healthcare environments with steady all-day demand. Sites with intense peak periods — such as large event catering or high-volume hospitality bars — may benefit from reviewing whether a higher-capacity unit better matches their throughput requirements. Speaking with the team about your service volumes will help clarify whether this model is the right fit.
What installation requirements should I be aware of before ordering?
The unit requires a mains cold water supply with appropriate pressure, a drainage outlet, and a suitable electrical connection — confirm the voltage and current draw against your available supply before installation. Ventilation clearance around the unit is important, particularly if it is being positioned in a confined space or built into a counter run. Hard water areas should factor in the cost of in-line filtration, as scale build-up affects both ice quality and machine longevity.
How does cubelet ice differ from standard cube ice, and does it matter for my operation?
Cubelet ice — sometimes referred to as nugget or chewable ice — is softer and more compressible than traditional square or crescent ice. It chills drinks quickly, is gentler on blenders, and is often preferred in healthcare settings where patients may consume ice directly. For standard beverage service it performs well and is generally well received by customers. If your operation requires crystal-clear presentation ice for high-end service, a different ice format may be more appropriate.
- External depth
- 585 mm
- External height
- 815 mm
- External width
- 350 mm
- Material
- Stainless Steel (Side, Rear) ABS Molding (Front, Top, Drain Pan)
- Power rating
- 0.6 kW
- Refrigerant
- R290
- Weight
- 55 kg
£3,229.00(£3,874.80 inc VAT)
£3,229.00(£3,874.80 inc VAT)
The Hoshizaki DCM-120KE-HC is a self-contained ice and water dispenser that produces and dispenses cubelet ice, chilled water, or a combination of both from a single unit. With a 24-hour output of up to 125kg, it integrates ice-making, storage, and dispensing into one compact machine, removing the need for separate ice bins or manual scooping. The unit uses R290 refrigerant and holds up to 4kg of ice in reserve, ready for immediate service.
In practice, this type of dispenser is well suited to high-footfall environments where ice and water need to be available quickly and consistently throughout the day. Cubelet ice — sometimes called nugget or chewable ice — is softer than standard cube ice and well regarded in beverage service, healthcare catering, and self-service drink stations. The dispensing mechanism keeps ice contained and untouched by hand, which supports food hygiene requirements and reduces cross-contamination risk compared with open ice bins and scoops.
From an operational standpoint, the key advantages of this unit are:
- Hands-free, hygienic ice and water dispensing at the touch of a button
- Combined production, storage, and service in a single footprint
- Consistent cubelet ice output suited to soft drinks, healthcare, and hospitality use
- R290 refrigerant, which carries a lower global warming potential than older refrigerants
- Reduced staff handling time compared to traditional ice bin and scoop setups
Installation requires a cold water supply connection and appropriate drainage, along with a suitable electrical supply. The unit is designed for countertop or built-in placement, and access to the rear or sides for ventilation and servicing should be factored into positioning. As with all ice machines, water quality affects both ice quality and long-term reliability — sites with hard water should consider in-line filtration. Regular cleaning and descaling schedules are important to maintain output and hygiene standards.
This dispenser is a practical choice for hotel beverage stations, staff restaurants, healthcare environments, and catering operations where self-service ice and water is required continuously through a service period. For very high-volume sites or operations requiring significantly greater ice storage capacity, a larger-capacity unit may be worth considering. Equally, smaller operations with modest demand may find a lower-output machine more appropriate to their throughput.
If you would like to talk through whether this unit fits your setup, the team is happy to help you assess your requirements before you commit.
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