Drawer menu
-
Restaurant Equipment
-
Food Preparation
-
Food Servery & Display
-
Beverage Machines
-
Dish & Glasswashers
-
Refrigeration
-
Laundry Machines
-
Sinks, Tables & Storage
-
Smallwares
Hoshizaki
Hoshizaki KM-60C-HC Crescent Ice Machine (60kg/24hr)
£1,663.00(£1,995.60 inc VAT)
Delivery Information
Price Match
The Hoshizaki KM-60C-HC is a self-contained crescent ice machine producing up to 60kg of crescent-shaped ice in a 24-hour period. The unit produces, harvests, and stores ice within a single compact cabinet, making it a practical choice for operations where space is limited and a separate ice storage bin is not practical or preferred.
Crescent ice — the distinctive curved cube format associated with Hoshizaki — is a dense, slow-melting ice that performs well in drinks service. It displaces efficiently in a glass without over-diluting the drink, which makes it a reliable choice for bars, hotels, and hospitality operations where presentation and drink quality matter. The KM-60C-HC uses Hoshizaki's bonded evaporator design, which supports faster harvest cycles and helps maintain consistent output during sustained service periods rather than tailing off under demand.
From an operational standpoint, the self-contained format means no separate bin purchase is required, and the enclosed ice-making and storage pathway supports the hygiene standards expected in commercial food service. The crescent ice format also tends to be gentler on glassware compared to harder cube formats, which has practical value in high-turnover bar environments.
- Compact self-contained unit — ice making and storage in one cabinet
- Crescent ice format melts slowly, reducing drink dilution
- Bonded evaporator supports consistent output during busy service
- Enclosed ice pathway helps meet commercial hygiene requirements
- Suitable where a separate storage bin is not feasible
As a self-contained machine with an integrated storage capacity below 30kg, this unit is best matched to lower-to-mid volume operations — a busy café, a small bar, a hotel room service setup, or a back-bar position. Sites with high continuous ice demand across multiple service points will likely need a higher-capacity modular machine paired with a dedicated storage bin. It is worth considering your peak hourly ice draw rather than just the daily production figure when sizing correctly.
Installation requires a mains water connection, a drain, and an appropriate electrical supply. As with any refrigeration equipment, adequate ambient ventilation around the unit will help it perform consistently — particularly in warmer kitchen or bar environments where ambient temperature can affect ice output. Check that the installation location allows for the clearances the unit needs to run efficiently.
If you are unsure whether this model matches your service volume or site conditions, the team is happy to work through the details with you before you commit.
Frequently asked questions
Is 60kg per day enough for a busy bar or restaurant?
It depends on your peak hourly draw rather than the daily total. A 60kg daily output suits lower-to-mid volume operations such as a small bar, café, or hotel room service setup. For sites running multiple service points or high continuous ice demand — a busy cocktail bar, for example — a higher-capacity modular machine paired with a dedicated storage bin is likely a better fit. If you are unsure, it is worth calculating your busiest hour's ice consumption and working back from there.
What are the installation requirements for this machine?
The KM-60C-HC requires a mains cold water supply, a gravity or pumped drain connection, and an appropriate electrical supply. Like all refrigeration equipment, it needs adequate clearance around the cabinet to ventilate properly — this is particularly important in warm bar or kitchen environments where high ambient temperatures can reduce ice output. Confirm your installation location allows the required clearances before ordering.
Why choose crescent ice over standard cube ice?
Crescent ice is a dense, slow-melting format that stacks efficiently in a glass, displacing volume without excessive dilution — a practical advantage in drinks service where quality and presentation matter. It is also generally gentler on glassware than some harder cube formats, which has real value in high-turnover bar environments. That said, some applications — blended drinks or certain food prep uses — may be better served by a different ice type, so it is worth confirming crescent ice suits your primary use before purchasing.
- Capacity (kg)
- 23
- Cube shape
- Crescent
- External depth
- 610 mm
- External height
- 838 mm
- External width
- 605 mm
- Material
- Stainless steel 430, Galvanized steel (Rear), Plastic (Lower)
- Power rating
- 0.255 kW
- Refrigerant
- R290
- Weight
- 45 kg
£1,663.00(£1,995.60 inc VAT)
£1,663.00(£1,995.60 inc VAT)
The Hoshizaki KM-60C-HC is a self-contained crescent ice machine producing up to 60kg of crescent-shaped ice in a 24-hour period. The unit produces, harvests, and stores ice within a single compact cabinet, making it a practical choice for operations where space is limited and a separate ice storage bin is not practical or preferred.
Crescent ice — the distinctive curved cube format associated with Hoshizaki — is a dense, slow-melting ice that performs well in drinks service. It displaces efficiently in a glass without over-diluting the drink, which makes it a reliable choice for bars, hotels, and hospitality operations where presentation and drink quality matter. The KM-60C-HC uses Hoshizaki's bonded evaporator design, which supports faster harvest cycles and helps maintain consistent output during sustained service periods rather than tailing off under demand.
From an operational standpoint, the self-contained format means no separate bin purchase is required, and the enclosed ice-making and storage pathway supports the hygiene standards expected in commercial food service. The crescent ice format also tends to be gentler on glassware compared to harder cube formats, which has practical value in high-turnover bar environments.
- Compact self-contained unit — ice making and storage in one cabinet
- Crescent ice format melts slowly, reducing drink dilution
- Bonded evaporator supports consistent output during busy service
- Enclosed ice pathway helps meet commercial hygiene requirements
- Suitable where a separate storage bin is not feasible
As a self-contained machine with an integrated storage capacity below 30kg, this unit is best matched to lower-to-mid volume operations — a busy café, a small bar, a hotel room service setup, or a back-bar position. Sites with high continuous ice demand across multiple service points will likely need a higher-capacity modular machine paired with a dedicated storage bin. It is worth considering your peak hourly ice draw rather than just the daily production figure when sizing correctly.
Installation requires a mains water connection, a drain, and an appropriate electrical supply. As with any refrigeration equipment, adequate ambient ventilation around the unit will help it perform consistently — particularly in warmer kitchen or bar environments where ambient temperature can affect ice output. Check that the installation location allows for the clearances the unit needs to run efficiently.
If you are unsure whether this model matches your service volume or site conditions, the team is happy to work through the details with you before you commit.
- Choosing a selection results in a full page refresh.
- Opens in a new window.