Hoshizaki IM-65PE Cube Series Ice Machine product image
Hoshizaki IM-240PE Cube Series Ice Machine (210kg/24hr) - Advantage Catering Equipment

Hoshizaki

Hoshizaki IM-65PE Cube Series Ice Machine (58kg/24hr)

SKU: IM-65PE

£2,015.00(£2,418.00 inc VAT)

Model Option: Standard Model - IM-65PE
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  • In the event of equipment failure any parts needed will be provided 3
  • In the event of equipment failure an engineer will be sent for an onsite repair 3
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

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.

Frequently asked questions

Is 58kg of ice production per day enough for my operation?

It depends on your service type, cover count, and how ice is used across your site. A busy bar serving ice in every drink will move through ice considerably faster than a restaurant using it primarily for water jugs and occasional cocktails. As a rough guide, a machine at this production level is generally well matched to a single-service-point operation running moderate volume — but if you run a high-turnover late venue or have multiple points of use, it is worth discussing your specific demand before choosing a machine at this output.

What installation requirements should I plan for before ordering?

You will need a mains cold water supply, a suitable drain point, and an appropriate electrical connection — your installer will confirm the exact supply requirements for your site. Equally important is ventilation: the machine needs clear airflow around it to operate efficiently, and a poorly ventilated installation will reduce ice output and shorten component life. If your drain is not positioned for gravity drainage, a model with an integrated drain pump may be a more practical choice.

Does water quality affect how the machine performs over time?

Yes, meaningfully so. Hard water will cause scale build-up on the evaporator and internal components, which reduces output efficiency and increases the frequency of descaling if left unmanaged. Hoshizaki recommend pairing their ice machines with appropriate water filtration, and in hard water areas this is a worthwhile investment that will extend the service life of the machine and reduce maintenance burden. If you are unsure about your local water hardness, it is worth checking before installation.
Hoshizaki IM-65PE Cube Series Ice Machine (58kg/24hr)

£2,015.00(£2,418.00 inc VAT)

£2,015.00(£2,418.00 inc VAT)

Options
Model Option: Standard Model - IM-65PE
  • Standard Model - IM-65PE
  • With UV Sanitisation - IM-65PE-U
  • With Drain Pump - IM-65PE-F
  • With Drain Pump & UV Sanitisation - IM-65PE-E

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.