Hoshizaki DIM-40DE-HC Ice Dispenser product image

Hoshizaki

Hoshizaki DIM-40DE-HC Cube Ice Dispenser (43kg/24hr)

SKU: DIM-40DE-HC

£3,224.00(£3,868.80 inc VAT)
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Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Hoshizaki DIM-40DE-HC is a self-contained cube ice dispenser that combines ice production, storage, and dispensing within a single upright unit. There is no separate ice machine, no exposed storage bin, and no requirement for staff to handle ice manually — the unit produces ice continuously, holds it internally, and releases it only at the point of dispensing.

In continuous-service environments, the unit handles steady demand reliably across long operating periods. Because users interact only with the dispense mechanism and never with stored ice, it is particularly well suited to settings where members of the public, patients, or guests may be serving themselves unsupervised throughout the day. Hoshizaki's cube ice format is well regarded in the trade for being slow-melting and consistent in size, which helps maintain drink quality and reduces dilution at the point of service.

From a day-to-day operational standpoint, the unit offers several practical advantages:

  • Fully enclosed ice path eliminates air and light exposure, reducing contamination risk during storage
  • Touch-free or lever-operated dispensing removes staff from the ice-handling process entirely
  • Portion control settings allow consistent serving sizes, helping to reduce waste over high-traffic periods
  • Compact upright footprint suits serveries, corridor drink stations, ward beverage points, and canteen lines
  • Slow-melting cube format helps maintain drink quality and reduces over-pouring to compensate for melt

Installation requires a mains cold water feed, a suitable drain connection, and an appropriate electrical supply. The unit generates heat during the refrigeration cycle, so adequate ventilation clearance around the casing is important — anyone planning to fit this into a furniture run or enclosed alcove should confirm clearance requirements before committing to a layout. Access for routine servicing and filter changes should be factored into the installation design from the outset.

At 43kg per 24 hours, this model is a practical match for hotels, care homes, hospital wards, staff canteens, and similar settings where moderate, steady ice demand continues throughout the day. It is not designed for high-volume bar service or multi-station setups drawing heavily during short service windows — for those environments, a higher-output model would be a better fit. For very low-demand locations, a smaller unit may offer better running economy.

If you would like to talk through whether this output level suits your site, or have questions about installation requirements, our team is happy to work through it with you before you commit to an order.

Frequently asked questions

Is 43kg per 24 hours enough for our operation?

That depends largely on your service pattern and the number of users drawing ice throughout the day. At 43kg per 24 hours, this model is generally well matched to hotel beverage stations, care home dining areas, hospital ward drink points, and staff canteens with steady moderate demand. If your site sees heavy short peaks — such as a busy bar service or a high-volume restaurant pass — a higher-output model is likely to be a more appropriate fit, and it is worth discussing your expected usage with us before ordering.

What installation requirements should we plan for?

The unit requires a mains cold water supply, a drain connection, and an appropriate electrical supply. It also generates heat during the refrigeration cycle, so adequate ventilation clearance around the casing is essential — fitting the dispenser into a fully enclosed alcove or built-in furniture run without confirming clearance requirements first can cause performance and reliability issues. Access for routine servicing and filter maintenance should also be considered at the layout stage rather than after installation.

Why is this unit commonly chosen for care homes and hospital environments?

The primary reason is hygiene control. Because ice is produced, stored, and dispensed entirely within a closed system, there is no exposed storage bin, no ice scoop, and no opportunity for contact contamination between production and the point of service. This makes it suitable for settings where multiple people — including members of the public or patients — may be serving themselves without supervision, and where maintaining a verifiable ice hygiene process matters operationally.
Hoshizaki DIM-40DE-HC Cube Ice Dispenser (43kg/24hr)

£3,224.00(£3,868.80 inc VAT)

£3,224.00(£3,868.80 inc VAT)

The Hoshizaki DIM-40DE-HC is a self-contained cube ice dispenser that combines ice production, storage, and dispensing within a single upright unit. There is no separate ice machine, no exposed storage bin, and no requirement for staff to handle ice manually — the unit produces ice continuously, holds it internally, and releases it only at the point of dispensing.

In continuous-service environments, the unit handles steady demand reliably across long operating periods. Because users interact only with the dispense mechanism and never with stored ice, it is particularly well suited to settings where members of the public, patients, or guests may be serving themselves unsupervised throughout the day. Hoshizaki's cube ice format is well regarded in the trade for being slow-melting and consistent in size, which helps maintain drink quality and reduces dilution at the point of service.

From a day-to-day operational standpoint, the unit offers several practical advantages:

  • Fully enclosed ice path eliminates air and light exposure, reducing contamination risk during storage
  • Touch-free or lever-operated dispensing removes staff from the ice-handling process entirely
  • Portion control settings allow consistent serving sizes, helping to reduce waste over high-traffic periods
  • Compact upright footprint suits serveries, corridor drink stations, ward beverage points, and canteen lines
  • Slow-melting cube format helps maintain drink quality and reduces over-pouring to compensate for melt

Installation requires a mains cold water feed, a suitable drain connection, and an appropriate electrical supply. The unit generates heat during the refrigeration cycle, so adequate ventilation clearance around the casing is important — anyone planning to fit this into a furniture run or enclosed alcove should confirm clearance requirements before committing to a layout. Access for routine servicing and filter changes should be factored into the installation design from the outset.

At 43kg per 24 hours, this model is a practical match for hotels, care homes, hospital wards, staff canteens, and similar settings where moderate, steady ice demand continues throughout the day. It is not designed for high-volume bar service or multi-station setups drawing heavily during short service windows — for those environments, a higher-output model would be a better fit. For very low-demand locations, a smaller unit may offer better running economy.

If you would like to talk through whether this output level suits your site, or have questions about installation requirements, our team is happy to work through it with you before you commit to an order.