Hoshizaki FM-80KE-HC Flake Ice Machine product image
Hoshizaki FM-120KE-HCN Nugget Ice Machine (110kg/24hr)

Hoshizaki

Hoshizaki FM-120KE-HCN Nugget Ice Machine (110kg/24hr)

SKU: FM-120KE-HCN

£3,078.00(£3,693.60 inc VAT)
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  • 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 FM-120KE-HCN is a self-contained nugget ice machine producing up to 110kg of nugget ice per 24 hours. Nugget ice — sometimes called pellet or chewable ice — has a softer, more porous texture than conventional cube ice. That structure means it takes on flavour readily, chills drinks quickly, and produces less aggressive dilution than harder ice forms, making it particularly well suited to cocktail service, blended drinks, and high-turnover cold beverage operations.

In a busy bar or drinks-led venue, consistent ice supply is a fundamental operational requirement. At 110kg per day, this machine is capable of sustaining continuous service across a full trading day without interruption, provided storage capacity is matched to peak demand. The self-contained design integrates the ice-making mechanism and storage bin in a single unit, which simplifies installation and reduces the footprint compared to separate head-and-bin configurations.

From an operational standpoint, nugget ice offers several practical advantages over cube or crescent formats:

  • Softer texture reduces wear on blender blades in smoothie and blended cocktail menus
  • High surface area chills drinks rapidly, reducing the time each drink spends in preparation
  • Porous structure absorbs syrups and flavours, improving consistency in cocktail builds
  • Lower density means it packs efficiently into glasses, improving presentation without excess dilution
  • Popular with customers, which can reduce complaints about drink temperature or quality

Being self-contained, this unit requires a plumbed water supply, a drain connection, and adequate ventilation around the condenser. Installation should account for sufficient clearance at the sides and rear to allow heat to dissipate effectively — nugget ice machines work the condenser hard during high-output periods, and restricted airflow will reduce output and shorten component life. This is an important consideration in compact or enclosed bar areas.

The FM-120KE-HCN is best suited to cocktail bars, hotel bars, restaurant beverage stations, and similar venues where nugget ice is specifically required and daily demand justifies a dedicated machine at this output level. For smaller operations or those with lower daily ice requirements, a reduced-capacity model would be more appropriate. For very high-volume sites — large event venues or stadium operations, for example — machines with greater daily output may be worth considering.

If you are unsure whether this output level is right for your service volume, or have questions about installation requirements in your specific site, our team is happy to talk it through with you before you commit.

Frequently asked questions

How do I know if 110kg per day is enough for my venue?

A rough industry guide is 1.5 to 2kg of ice per cover per day for a food-led restaurant, rising significantly for cocktail bars or venues where ice is used heavily across multiple drink types. A busy cocktail bar serving 200-plus covers on a weekend evening could easily approach or exceed 110kg on peak days, so it is worth mapping your anticipated demand across your busiest service periods before committing to this output level. If you are unsure, we can help you work through an estimate based on your menu and covers.

What are the key installation requirements for this machine?

The FM-120KE-HCN requires a cold mains water supply, a gravity or pumped drain, and a suitable electrical supply — confirm the specific voltage and amperage requirements with us before ordering. Equally important is ventilation: the condenser needs adequate clearance around the unit to dissipate heat effectively, and in a warm or enclosed bar environment this should be planned carefully to avoid reduced output or premature wear.

Is nugget ice suitable for all types of drinks service, or is it specialist?

Nugget ice has become standard in many cocktail and casual dining environments, but it is a deliberate choice rather than a universal one. Its softer texture and higher surface area make it excellent for cocktails, soft drinks and blended beverages, but some operators — particularly those serving spirits neat or wine by the glass — prefer harder cube or crescent ice for slower dilution. If your menu spans both drink types, it is worth considering whether a single machine format covers your full service requirement or whether a second unit in a different ice type would be useful.
Hoshizaki FM-120KE-HCN Nugget Ice Machine (110kg/24hr)

£3,078.00(£3,693.60 inc VAT)

£3,078.00(£3,693.60 inc VAT)

The Hoshizaki FM-120KE-HCN is a self-contained nugget ice machine producing up to 110kg of nugget ice per 24 hours. Nugget ice — sometimes called pellet or chewable ice — has a softer, more porous texture than conventional cube ice. That structure means it takes on flavour readily, chills drinks quickly, and produces less aggressive dilution than harder ice forms, making it particularly well suited to cocktail service, blended drinks, and high-turnover cold beverage operations.

In a busy bar or drinks-led venue, consistent ice supply is a fundamental operational requirement. At 110kg per day, this machine is capable of sustaining continuous service across a full trading day without interruption, provided storage capacity is matched to peak demand. The self-contained design integrates the ice-making mechanism and storage bin in a single unit, which simplifies installation and reduces the footprint compared to separate head-and-bin configurations.

From an operational standpoint, nugget ice offers several practical advantages over cube or crescent formats:

  • Softer texture reduces wear on blender blades in smoothie and blended cocktail menus
  • High surface area chills drinks rapidly, reducing the time each drink spends in preparation
  • Porous structure absorbs syrups and flavours, improving consistency in cocktail builds
  • Lower density means it packs efficiently into glasses, improving presentation without excess dilution
  • Popular with customers, which can reduce complaints about drink temperature or quality

Being self-contained, this unit requires a plumbed water supply, a drain connection, and adequate ventilation around the condenser. Installation should account for sufficient clearance at the sides and rear to allow heat to dissipate effectively — nugget ice machines work the condenser hard during high-output periods, and restricted airflow will reduce output and shorten component life. This is an important consideration in compact or enclosed bar areas.

The FM-120KE-HCN is best suited to cocktail bars, hotel bars, restaurant beverage stations, and similar venues where nugget ice is specifically required and daily demand justifies a dedicated machine at this output level. For smaller operations or those with lower daily ice requirements, a reduced-capacity model would be more appropriate. For very high-volume sites — large event venues or stadium operations, for example — machines with greater daily output may be worth considering.

If you are unsure whether this output level is right for your service volume, or have questions about installation requirements in your specific site, our team is happy to talk it through with you before you commit.