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Hoshizaki
Hoshizaki KM-80C-HC Crescent Ice Machine (75kg/24hr)
£1,814.00(£2,176.80 inc VAT)
Delivery Information
Price Match
The Hoshizaki KM-80C-HC is a self-contained crescent ice machine, producing up to 75kg of crescent-shaped ice per 24 hours. Unlike flake or cube ice, crescent ice has a distinctive curved, solid form that displaces liquid slowly and melts at a measured rate — making it a practical choice for both drinks service and food display. The unit houses the ice-making mechanism and storage bin within a single footprint, removing the need for a separate remote condenser or additional bin purchase.
Hoshizaki's KM Edge evaporator design accelerates harvest cycles by bonding the evaporator surface more effectively, which means the machine recovers and begins producing the next batch sooner. In a busy bar or restaurant environment, this translates to more consistent ice availability during peak service rather than running short mid-shift. The crescent form is also less prone to clumping in the bin than softer ice types, which aids portion consistency and reduces waste.
From an operational standpoint, this unit offers several practical advantages:
- Self-contained design simplifies installation and reduces equipment footprint
- Crescent ice melts slowly, extending drink quality and reducing over-dilution
- Accelerated harvest cycles support sustained output during high-demand periods
- Hoshizaki's stainless evaporator construction supports hygiene compliance
- Consistent ice shape aids portioning and front-of-house presentation
As a self-contained unit, installation requires a mains cold water supply, a drainage point, and an appropriate electrical connection. Adequate ventilation around the unit is important — restricted airflow will reduce output and place unnecessary strain on the condenser. The machine should be positioned level, away from direct heat sources such as grills or dishwashers, which can significantly affect performance. For sites with poor water quality, an inline water filter is strongly advisable to protect the evaporator and maintain output consistency.
At 75kg per 24 hours, this machine is well suited to small-to-mid-volume operations: cocktail bars, café-bars, hotel breakfast service, or restaurant stations with steady but not extreme ice demand. It is not intended for high-throughput venues such as large nightclubs or busy hotel bars serving continuous high volume — for those environments, a higher-capacity unit would be more appropriate. Equally, for very low-volume sites, a smaller and more economical model may avoid unnecessary energy expenditure.
If you are unsure whether this output level is the right match for your service pattern, or have questions about water supply and siting requirements, the team is happy to talk it through before you commit.
Frequently asked questions
Is 75kg per 24 hours enough for a busy bar or restaurant?
It depends on your service pattern and ice usage type. A 75kg daily output suits small-to-mid-volume operations such as café-bars, restaurant ice stations, or hotel breakfast service with steady demand. If you are running a high-volume bar with continuous cocktail or drinks service, particularly across long trading hours, a higher-capacity unit is likely to be a more reliable choice — it is worth talking through your peak hourly requirement rather than looking at daily output alone.
What are the key installation requirements for this machine?
The KM-80C-HC requires a mains cold water inlet, a suitable drainage point, and an appropriate electrical supply. Ventilation is particularly important — the unit needs adequate clearance on all sides to allow heat from the condenser to dissipate freely, as restricted airflow will reduce ice output and shorten component life. It should also be sited away from direct heat sources such as commercial dishwashers, cooking equipment, or areas exposed to high ambient temperatures.
Do I need a water filter with this machine?
In most UK commercial settings, an inline water filter is strongly advisable. Hard or mineral-heavy water will cause scale build-up on the evaporator over time, reducing output and increasing maintenance frequency. A correctly specified filter protects the machine, helps maintain consistent ice quality, and can meaningfully extend service intervals — it is a low-cost addition that pays for itself quickly in reduced downtime.
- Capacity (kg)
- 34
- Cube shape
- Crescent
- External depth
- 712 mm
- External height
- 838 mm
- External width
- 605 mm
- Material
- Stainless steel 430, Galvanized steel (Rear), Plastic (Lower)
- Power rating
- 0.314 kW
- Refrigerant
- R290
- Weight
- 50 kg
£1,814.00(£2,176.80 inc VAT)
£1,814.00(£2,176.80 inc VAT)
The Hoshizaki KM-80C-HC is a self-contained crescent ice machine, producing up to 75kg of crescent-shaped ice per 24 hours. Unlike flake or cube ice, crescent ice has a distinctive curved, solid form that displaces liquid slowly and melts at a measured rate — making it a practical choice for both drinks service and food display. The unit houses the ice-making mechanism and storage bin within a single footprint, removing the need for a separate remote condenser or additional bin purchase.
Hoshizaki's KM Edge evaporator design accelerates harvest cycles by bonding the evaporator surface more effectively, which means the machine recovers and begins producing the next batch sooner. In a busy bar or restaurant environment, this translates to more consistent ice availability during peak service rather than running short mid-shift. The crescent form is also less prone to clumping in the bin than softer ice types, which aids portion consistency and reduces waste.
From an operational standpoint, this unit offers several practical advantages:
- Self-contained design simplifies installation and reduces equipment footprint
- Crescent ice melts slowly, extending drink quality and reducing over-dilution
- Accelerated harvest cycles support sustained output during high-demand periods
- Hoshizaki's stainless evaporator construction supports hygiene compliance
- Consistent ice shape aids portioning and front-of-house presentation
As a self-contained unit, installation requires a mains cold water supply, a drainage point, and an appropriate electrical connection. Adequate ventilation around the unit is important — restricted airflow will reduce output and place unnecessary strain on the condenser. The machine should be positioned level, away from direct heat sources such as grills or dishwashers, which can significantly affect performance. For sites with poor water quality, an inline water filter is strongly advisable to protect the evaporator and maintain output consistency.
At 75kg per 24 hours, this machine is well suited to small-to-mid-volume operations: cocktail bars, café-bars, hotel breakfast service, or restaurant stations with steady but not extreme ice demand. It is not intended for high-throughput venues such as large nightclubs or busy hotel bars serving continuous high volume — for those environments, a higher-capacity unit would be more appropriate. Equally, for very low-volume sites, a smaller and more economical model may avoid unnecessary energy expenditure.
If you are unsure whether this output level is the right match for your service pattern, or have questions about water supply and siting requirements, the team is happy to talk it through before you commit.
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