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Hoshizaki
Hoshizaki KM-140C-HC Crescent Ice Machine (138kg/24hr)
£2,464.00(£2,956.80 inc VAT)
Delivery Information
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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.
Frequently asked questions
Is 138kg per day enough for my operation?
It depends on your service type and volume. As a rough guide, a busy bar might use 1–2kg of ice per cover across a full service, while a hotel or catering operation with multiple outlets will have substantially higher requirements. If you are close to the boundary of this machine's output, it is worth considering peak demand rather than average daily use — running short of ice mid-service is a serious operational problem. We are happy to work through the numbers with you if you are unsure.
What are the key installation requirements for this machine?
The KM-140C-HC needs a mains cold water inlet, a suitable gravity or pumped drain, and a correctly rated electrical supply — your installer will confirm the exact circuit requirements. Ambient temperature affects output, so adequate ventilation in the installation space is important, particularly in warm kitchens or plant rooms. Hard water areas should factor in a water filtration system, which protects the evaporator and helps maintain rated output over time.
Why does Hoshizaki use crescent-shaped ice rather than cube ice?
The crescent shape is a deliberate design choice rather than a cosmetic one. The curved form displaces liquid in a glass more efficiently than a full cube, which slows melting and reduces dilution — a practical benefit in bar and drinks service where drink quality and consistency matter. The closed-cell structure of the crescent also means it melts more slowly than crushed or flaked ice, making it suitable for both beverage service and food display applications.
- Capacity (kg)
- 47
- Cube shape
- Crescent
- External depth
- 719 mm
- External height
- 1194 mm
- External width
- 630 mm
- Material
- Stainless steel 430, Galvanized steel (Rear), Plastic (Lower)
- Power rating
- 0.564 kW
- Refrigerant
- R290
- Weight
- 71 kg
£2,464.00(£2,956.80 inc VAT)
£2,464.00(£2,956.80 inc VAT)
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.
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