Hoshizaki

The Hoshizaki FM-60KE-HC is a self-contained flake ice machine producing up to 65kg of flake ice in a 24-hour period. It generates soft, flat shards of ice rather than cubed or nugget forms, and stores the output in an integrated bin beneath the ice-making head — no separate storage unit required for smaller sites.

Flake ice is the preferred choice wherever even, consistent cooling is needed around food rather than within drinks. It moulds closely around fish fillets, shellfish, whole cuts of meat, soft fruit, and prepared produce displays, maintaining a stable, uniform surface temperature without the hard contact point that solid ice cubes create. This makes it a reliable choice for fishmongers, butchers, deli counters, and hospitality buffet presentations where both product integrity and visual appearance matter.

At 65kg per 24 hours, this machine suits operations with a steady but moderate demand for flake ice — think a single busy fish counter, a food prep environment requiring regular replenishment, or a small hotel kitchen supporting a buffet or carvery display. The self-contained design keeps the installation footprint compact, which is a practical advantage in constrained service areas.

• Consistent flake ice production reduces waste from over-icing or uneven cooling
• Integrated storage means fewer components to connect and maintain on site
• Soft-texture flake minimises surface damage to delicate produce and proteins
• Hoshizaki's build quality is well regarded for reliability under daily commercial use

As a self-contained unit, installation is relatively straightforward compared to modular configurations, but you will still need a suitable water supply, a drain connection, and adequate ventilation around the cabinet for the condenser to operate efficiently. Positioning matters — avoid placing the unit in high-ambient-temperature areas or directly beside heat-producing equipment, as this will affect daily output.

This model is well suited to small-to-medium food retail or hospitality sites where flake ice demand is consistent but not high-volume. Sites with greater throughput requirements, or those running extended service periods with minimal downtime, should consider whether a higher-capacity machine would serve them better.

If you are unsure whether this output level matches your operation, or have questions about installation requirements, our team is happy to talk it through before you commit.

The Hoshizaki FM-80KE-HC is a self-contained flake ice machine with a production capacity of up to 85kg per 24 hours. It produces soft, flat flake ice using a rotating evaporator drum and multi-blade cutter head — a design Hoshizaki has refined over many years of commercial ice production. Unlike cube or nugget ice, flake ice conforms closely around the product it contacts, making it a practical choice wherever consistent surface coverage and gentle chilling matter.

Flake ice is widely used in fishmongers, fish and chip shops, seafood restaurants, deli counters, and food preparation environments where product presentation and safe temperature management are equally important. The soft texture means it will not bruise or mark delicate produce, and because it melts gradually and evenly, it maintains stable temperatures across a display without creating localised cold spots. In busy kitchen prep areas, it is also a reliable medium for rapid chilling of ingredients between service periods.

From an operational standpoint, flake ice offers some practical advantages worth noting:

• Moulds closely around irregular-shaped produce, maximising contact and cooling efficiency
• Soft texture reduces the risk of damage to delicate food items during display or transport
• Even melt rate supports consistent surface temperatures across food displays
• Self-contained design keeps the installation footprint manageable
• Hoshizaki's build quality is well regarded for reliability under continuous commercial use

As a self-contained unit, the FM-80KE-HC houses the refrigeration system within the machine itself, which simplifies installation compared to remote-condenser configurations. That said, adequate ventilation around the unit is important — restricted airflow will reduce output and put unnecessary strain on the condenser. Water supply and drainage connections are required, and the quality of the incoming water supply can affect both ice quality and long-term machine health, so a water filter is worth considering as part of the installation. The unit is designed for indoor installation in a controlled environment and is not suitable for outdoor use or unheated spaces.

At 85kg per 24 hours, this machine is well suited to small-to-medium food retail counters, independent fish and chip operations, or kitchen prep environments with moderate daily ice demand. Sites with larger display runs or higher-volume production needs may find a higher-capacity model more appropriate, while smaller operations with limited counter space may be better served by a lower-output unit.

If you're weighing up whether flake ice is the right type for your operation, or want to talk through installation requirements before committing, our team is happy to help you work through it.

The Hoshizaki FM-80KE-HCN is a self-contained nugget ice machine producing up to 75kg of chewable, compacted ice in a 24-hour cycle. Nugget ice — sometimes called pellet or granular ice — is softer and more porous than conventional cube ice. It chills drinks quickly, absorbs flavour, and is the format of choice in a wide range of bar and beverage applications. The self-contained design means the storage bin and ice-making head are built into a single unit, removing the need to specify separate components or manage connections between them.

In a busy bar or beverage service environment, nugget ice performs reliably across the shift. Its softer texture means it dispenses and portions easily, reducing staff time at the ice station and minimising waste from breakage. Because the ice is porous, it chills the drink rapidly without over-diluting — a quality that makes it particularly well regarded in cocktail service, where dilution balance matters. The machine is designed to maintain consistent output across a full day's service rather than front-loading production and struggling to recover during peak periods.

Practical advantages of this unit include:

• Soft, chewable nugget format accepted well in both drinks service and blended applications
• Self-contained build simplifies installation and reduces footprint compared to modular setups
• Consistent ice quality across the production cycle, even under sustained demand
• Hoshizaki's established reliability record in commercial refrigeration and ice equipment
• Suitable for counter-level placement in bar and beverage service layouts

As a self-contained unit, installation requires a cold water supply, a drain connection, and an appropriate electrical supply — all of which should be confirmed before ordering. Adequate ventilation around the unit is important for efficient operation, particularly in warm or enclosed back-bar environments. The built-in storage bin has a fixed capacity, so operators running continuous high-volume service should consider whether that storage suits the pace of their operation, or whether a larger-capacity model would be more appropriate.

This machine is well suited to cocktail bars, hotel bars, soft-drink-focused venues, and any site where nugget ice is preferred over cube or flake formats. At 75kg per 24 hours it sits in the mid-range of commercial production output — appropriate for a busy single-bar operation. For higher-volume sites serving multiple points of dispense, or where back-up storage capacity is a concern, a heavier-duty or higher-output model may be worth considering.

If you're unsure whether this output level matches your expected service volumes, or you'd like to talk through installation requirements before committing, the team is happy to help you work through it.

The Hoshizaki FM-120KE-HC is a self-contained flake ice machine capable of producing up to 125kg of flake ice in a 24-hour period. Flake ice differs from cube or nugget ice in its thin, flat structure and soft texture — it conforms readily around produce, proteins and packaged goods, making it a practical choice wherever consistent, gentle cooling contact is needed rather than straight chilling power.

In a busy commercial environment, flake ice earns its place in applications where presentation and product protection matter as much as temperature. Fish counters, chilled food displays, salad bars, and healthcare or laboratory settings are common environments where this format is preferred. The ice packs densely around product without bruising or freeze-burning delicate items, and its high surface-area-to-mass ratio means it chills quickly on contact. For kitchens that rely on an ice bed for service — covering GN trays at a carvery or keeping shellfish display fresh during a long dinner service — consistent output and reliable recovery between cycles are what matter most.

Practical operational advantages of this unit include:

• Self-contained design — ice storage and production in a single footprint
• Soft, pliable flake format reduces product damage in display and prep use
• Consistent 24-hour output supports sustained service without manual restocking
• Hydrocarbon refrigerant (HC) offers a lower environmental impact versus older refrigerant types
• Hoshizaki's build quality is well regarded for longevity under daily commercial use

As a self-contained unit, installation is relatively straightforward compared to remote-condenser alternatives, but it does require a mains water connection, a suitable drain, and adequate ventilation around the condenser. Like all self-contained ice machines, ambient temperature in the installation space will affect output — a hot, poorly ventilated plant room or back-of-house area can meaningfully reduce the machine's practical yield below its rated figure. Positioning in a cool, well-ventilated location is advisable. This is a floor-standing or counter-height unit depending on configuration, so consider access for servicing and cleaning when planning placement.

This machine is well suited to medium-volume operations — fish and chip restaurants, hotel buffets, care homes, fishmongers, or any site where a reliable daily volume of flake ice is central to the operation. For smaller sites with modest flake ice requirements, a lower-output model may offer a better fit on both footprint and running costs. For high-throughput sites or those needing significantly greater capacity, higher-output alternatives are available in the range.

If you're unsure whether this output level matches your service pattern, or have questions about water supply and drainage requirements for your specific site, our team is happy to talk it through before you commit.

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.

The Hoshizaki FM-120KE-50-HC is a self-contained flake ice machine capable of producing up to 125kg of flake ice in a 24-hour period. Flake ice differs from cubed or nugget ice in both structure and application — it is produced in thin, irregular flakes that conform closely to whatever they surround, making it particularly effective for chilling and presenting food rather than for drinks service.

In a commercial environment, flake ice is the preferred choice wherever product presentation and consistent, even cooling matter most. Fish counters, seafood displays, salad bars, and butchery counters all rely on flake ice because it beds around product rather than leaving air pockets that create warm spots. At a throughput of up to 125kg per day, the FM-120KE-50-HC is well matched to medium-volume operations with continuous demand across a service day — it is not a machine for occasional use, but for sites where the ice bin needs replenishing regularly throughout the shift.

As a self-contained unit, the ice-making mechanism and storage bin are housed together, which keeps installation straightforward and reduces the footprint compared with remote condenser setups. Hoshizaki's flake ice production method uses wide-channel extrusion with multi-blade cutters, which produces a consistent flake texture and minimises the risk of bridging or compaction in the bin.

Practical operational advantages include:

• Even, conforming coverage that reduces product freezer burn compared with block or cube ice
• Consistent flake texture supporting attractive, professional food displays
• Self-contained design simplifies installation and servicing access
• Continuous production cycle suited to all-day service demand
• Hoshizaki build quality associated with reliable, low-maintenance operation in busy kitchens

Installation requires a mains water connection, drainage, and an appropriate electrical supply — confirm your supply matches the machine's requirements before ordering. Being a self-contained refrigeration appliance, it will generate heat during operation, so adequate ambient ventilation around the unit is important for maintaining rated output; performance can drop in poorly ventilated or high-ambient-temperature locations. Access for servicing should also be considered when positioning the unit.

This model is well suited to fishmongers, seafood restaurants, fresh food counters, delicatessens, and catering operations where flake ice is needed in sustained volume throughout the day. It is not the right choice where cube or nugget ice for drinks service is the primary need. For sites with higher throughput requirements or where a separate remote condenser is preferable, larger-capacity alternatives are available within the range.

If you are unsure whether this output level is right for your operation, or have questions about installation requirements and siting, the team is happy to talk it through before you commit.

The Hoshizaki FM-120KE-50-HCN is a self-contained nugget ice machine producing up to 110 kg of ice per 24 hours. Nugget ice — sometimes called chewable or pellet ice — is a soft, compacted form of ice that has become a staple in cocktail bars, juice bars, and high-volume drinks operations. Unlike standard cube or flake ice, nugget ice is firm enough to chill effectively whilst remaining soft enough to absorb drink flavour, making it particularly well regarded in cocktail service environments where dilution control matters.

In a busy service environment, the self-contained design means both the ice-making mechanism and the storage bin are housed within a single unit, removing the need to specify separate modular components. The machine runs a continuous production cycle, maintaining ice availability throughout service rather than producing in batches. That consistency is important in operations where bar demand is sustained across a long shift rather than peaking briefly.

From an operational standpoint, nugget ice offers several practical advantages over other ice types:

• Soft texture reduces wear on blenders and shaker equipment
• High surface area chills drinks quickly and evenly
• Consistent nugget size supports repeatable drink presentation
• Well suited to blended drinks, iced coffees, and spirit-forward cocktails
• Compact nugget form packs efficiently, reducing ice wastage per drink

Being self-contained, installation is more straightforward than modular systems, though the unit still requires a mains water supply, drain connection, and appropriate electrical supply. Adequate ventilation around the unit is important — nugget ice machines generate heat during the ice-making cycle, and restricted airflow will affect both output and longevity. It is worth confirming that your available space allows for the recommended clearances before installation.

This machine is well suited to cocktail bars, hotel bars, juice and smoothie counters, and any operation where nugget ice is a core service requirement rather than a secondary need. A daily output of 110 kg positions it comfortably for mid-to-high-volume bar environments. Operations with significantly higher demand, or those needing separate bin capacity, may find a modular or higher-output configuration a better fit.

If you are unsure whether this output level matches your anticipated demand, or have questions about installation requirements in your specific site, the team is happy to work through the details with you before you commit.

The Hoshizaki DCM-120KE-HC is a self-contained ice and water dispenser that produces and dispenses cubelet ice, chilled water, or a combination of both from a single unit. With a 24-hour output of up to 125kg, it integrates ice-making, storage, and dispensing into one compact machine, removing the need for separate ice bins or manual scooping. The unit uses R290 refrigerant and holds up to 4kg of ice in reserve, ready for immediate service.

In practice, this type of dispenser is well suited to high-footfall environments where ice and water need to be available quickly and consistently throughout the day. Cubelet ice — sometimes called nugget or chewable ice — is softer than standard cube ice and well regarded in beverage service, healthcare catering, and self-service drink stations. The dispensing mechanism keeps ice contained and untouched by hand, which supports food hygiene requirements and reduces cross-contamination risk compared with open ice bins and scoops.

From an operational standpoint, the key advantages of this unit are:

• Hands-free, hygienic ice and water dispensing at the touch of a button
• Combined production, storage, and service in a single footprint
• Consistent cubelet ice output suited to soft drinks, healthcare, and hospitality use
• R290 refrigerant, which carries a lower global warming potential than older refrigerants
• Reduced staff handling time compared to traditional ice bin and scoop setups

Installation requires a cold water supply connection and appropriate drainage, along with a suitable electrical supply. The unit is designed for countertop or built-in placement, and access to the rear or sides for ventilation and servicing should be factored into positioning. As with all ice machines, water quality affects both ice quality and long-term reliability — sites with hard water should consider in-line filtration. Regular cleaning and descaling schedules are important to maintain output and hygiene standards.

This dispenser is a practical choice for hotel beverage stations, staff restaurants, healthcare environments, and catering operations where self-service ice and water is required continuously through a service period. For very high-volume sites or operations requiring significantly greater ice storage capacity, a larger-capacity unit may be worth considering. Equally, smaller operations with modest demand may find a lower-output machine more appropriate to their throughput.

If you would like to talk through whether this unit fits your setup, the team is happy to help you assess your requirements before you commit.

The Hoshizaki ACR-130DG-LR-RRC-C1 is a two-door refrigerated counter designed for use at the prep or service line in commercial kitchens. It provides chilled storage within a counter-height unit, keeping ingredients close to hand during service without the need for additional reach-in cabinets.

Hoshizaki has a well-established reputation for refrigeration reliability in demanding kitchen environments, and this counter reflects that. The two-door configuration allows chefs to section off storage areas, reducing unnecessary exposure of the whole cabinet every time an item is retrieved — a practical consideration during a busy service period when temperature consistency matters.

From an operational standpoint, a refrigerated counter of this type offers a number of day-to-day advantages:

• Chilled storage at the point of use, reducing movement and improving workflow
• Counter-height surface usable as additional prep space
• Two-door layout limits cold air loss compared with single large-door access
• Consistent temperature maintenance suited to dairy and fresh ingredient storage
• Robust Hoshizaki build quality suited to sustained commercial kitchen use

Before installation, it is worth confirming that the unit's electrical supply requirements are met and that there is adequate ventilation clearance around the cabinet — particularly at the rear and sides — to allow the refrigeration system to operate efficiently. Placement away from high-heat sources such as fryers or ovens will support stable performance and reduce running costs over time. Ensure the floor is level and capable of supporting the unit's weight with a full load.

This counter is well suited to small to medium kitchens, café operations, sandwich bars, and prep sections where under-counter refrigeration needs to be both accessible and reliable. For higher-volume kitchens requiring greater storage capacity or additional doors, a larger counter or upright cabinet may be a more appropriate choice.

If you are unsure whether this unit is the right fit for your kitchen layout or service requirements, our team is happy to talk it through with you before you commit to a purchase.

The Hoshizaki ACR-180DG-LRR-RRC-C1 is a three-door refrigerated counter unit offering 457 litres of internal storage across three independently accessed sections. It sits at worktop height, providing chilled storage directly within the prep or service line without requiring staff to move away from their station. The counter-depth format makes it practical in kitchens where space is measured carefully and workflow continuity matters.

Hoshizaki equipment is well regarded in commercial kitchens for consistent temperature holding, and this unit is designed to maintain stable conditions through busy service periods. The three-door configuration allows different sections to be used for different produce categories, reducing cross-contamination risk and helping staff locate ingredients quickly under pressure. Counter refrigeration at this capacity is commonly used in mid-to-high volume restaurants, hotel kitchens, and contract catering operations where prep and service run in close proximity.

From a practical standpoint, the key operational advantages of this unit include:

• Three separate door sections keeping temperature loss to a minimum when one section is accessed
• Counter-height worktop surface usable as additional prep space
• Accessible cold storage positioned directly on the service or prep line
• Hoshizaki's refrigeration system, known for reliability under sustained daily use
• Design suited to dairy, prepared garnishes, and short-term ingredient holding

Installation requires a suitable power supply and adequate clearance for ventilation — this should be confirmed before the unit is positioned, particularly in enclosed counter runs. As with all refrigerated equipment, the ambient temperature of the kitchen will influence performance, so placement away from high-heat appliances such as ovens or grills is advisable where possible.

This unit suits kitchens with a consistent daily service volume that need reliable, accessible refrigeration at the line. For very high-throughput operations or sites requiring greater total capacity, it is worth considering whether a larger or additional unit would better meet demand. Equally, smaller operations may find a one- or two-door counter sufficient for their needs.

If you are unsure whether this configuration is the right fit for your kitchen layout or service requirements, our team is happy to talk it through with you before you commit.

The Hoshizaki ACR-225DG-LLRR-RRC-C1 is a four-door refrigerated counter designed for commercial kitchens that need reliable chilled storage at the point of preparation. With four separate door sections across a single counter-height unit, it keeps ingredients accessible at the pass or prep station without requiring staff to move away from the service area.

Hoshizaki units are well regarded in professional kitchens for consistent temperature holding and robust build quality. A four-door configuration at counter level is particularly practical during busy service periods, as different sections can hold separate mise en place, reducing cross-contamination risk and keeping the workflow organised. The unit is suited to dairy, chilled garnishes, prepped proteins, and similar short-hold refrigerated ingredients.

From an operational standpoint, the key advantages of this style of unit include:

• Under-counter positioning keeps chilled prep within arm's reach during service
• Four individual door sections reduce temperature loss from single large door openings
• Counter-height top surface provides additional usable workspace above the unit
• Hoshizaki refrigeration systems are known for reliable temperature recovery after frequent door use
• Construction suited to the demanding cleaning cycles typical in commercial kitchens

Installation requires a mains electrical supply and adequate ventilation clearance around the unit — the exact requirements will depend on your kitchen layout and whether the unit is positioned in a run or as a standalone piece. The counter-height format makes it straightforward to integrate into an existing prep line, though it is worth confirming the available floor space and ventilation before ordering. Access for servicing the refrigeration components should also be considered at the planning stage.

This unit is well suited to mid-sized restaurant kitchens, hotel prep areas, and catering operations where four independent chilled zones at counter level would support a structured service workflow. For higher-volume operations or larger prep teams, a heavier-duty or wider configuration may be more appropriate. Equally, smaller kitchens with limited space may find a two-door counter sufficient.

If you are unsure whether this unit fits your kitchen layout or service volume, the team is happy to talk it through with you before you commit.

The Hoshizaki CF 35 SG is a 323-litre chest freezer built for commercial back-of-house use. It is a straightforward, reliable unit designed to hold bulk frozen stock at consistent temperatures, freeing up reach-in or upright freezer capacity for more frequently accessed items. The stainless steel lid top makes it practical for environments where the unit may double as a work surface, which is a common consideration in tight kitchen layouts.

Chest freezers of this type are commonly used in catering operations where large volumes of frozen product need to be stored between deliveries — think pre-portioned proteins, bread products, frozen desserts, or bulk catering ingredients. Because the cold air sits at the base of the cabinet when the lid is opened, chest designs tend to retain temperature more effectively during frequent access than upright alternatives, which can be a meaningful advantage in busy prep kitchens.

From an operational standpoint, this unit offers:

• Reliable bulk frozen storage without occupying upright refrigeration space
• Stainless steel top surface suitable for light prep or staging use
• Good capacity for operations managing multi-day or weekly delivery cycles
• Lower risk of temperature loss during lid-open events versus upright formats
• Straightforward maintenance with accessible interior design

Installation is generally uncomplicated — the unit requires a standard mains connection and adequate ventilation clearance around the casing. It is worth confirming floor load capacity in older premises, and ensuring the location allows the lid to open fully without obstruction. This is not a unit suited to front-of-house display use; it is a workhorse back-of-house storage solution.

The CF 35 SG is well suited to mid-sized catering operations, pub kitchens, school catering facilities, and small-to-medium contract catering environments where reliable bulk frozen storage is a practical priority. For larger sites with significantly higher stock volumes, heavier-duty or larger-capacity options are worth considering. Equally, for sites with very limited floor space, a tall upright freezer may make better use of the available footprint.

If you are unsure whether this unit is the right fit for your storage volumes or kitchen layout, our team is happy to talk it through with you before you commit.

The Hoshizaki Advance CF 45 SG is a large-capacity chest freezer designed for bulk frozen storage in commercial catering environments. With a 416-litre gross volume and a stainless-steel top panel, it is built to handle the day-to-day demands of professional food service operations where reliable, consistent freezing of bulk product is a priority.

Chest freezers of this capacity are commonly used in operations that need to hold large quantities of frozen stock — prep kitchens, event catering, school and contract catering facilities, and high-volume food production environments where walk-in cold rooms are not practical or cost-effective. The deep storage format makes it well suited to holding bulky items such as whole joints, large trays, and catering packs that would not fit comfortably in an upright cabinet freezer.

From an operational standpoint, chest freezers offer some practical advantages over their upright counterparts:

• Cold air is retained more effectively when the lid is opened, reducing temperature recovery time
• Typically lower running costs than comparable upright models due to the natural cold-air retention of the chest format
• Stainless-steel top panel provides a durable, cleanable surface that handles kitchen conditions well
• Suitable for back-of-house and storage areas where frequent access to individual portions is less critical

Installation requirements are straightforward — the unit is self-contained and requires only a standard electrical supply. It is worth confirming that the intended location has adequate ventilation around the unit, as heat dissipation affects long-term compressor performance. Access through doorways and into the storage area should be checked before delivery, as chest freezers of this size can be awkward to manoeuvre once on site.

This model is well suited to operators who need high-capacity bulk storage and are comfortable with the chest format's trade-off of slightly less convenient access compared to an upright cabinet. For operations needing easier front-access retrieval or where space is limited, an upright freezer cabinet may be more practical. For significantly higher storage volumes, larger chest or upright options are available across the range.

If you are unsure whether this unit is the right fit for your storage volumes or site, our team is happy to work through the options with you before you commit.

The Hoshizaki Advance CF 53 SG is a large-capacity chest freezer designed for bulk frozen storage in commercial catering environments. With just under 500 litres of gross capacity, it provides substantial space for storing frozen proteins, prepared dishes, ice cream, or bulk ingredients — making it a practical choice where walk-in freezer space is limited or where a dedicated overflow freezer is needed at point of use.

Chest freezers of this type hold temperature efficiently because cold air naturally settles and is retained when the lid is opened, rather than spilling out as it does with an upright cabinet. This makes the CF 53 SG well suited to back-of-house environments where the freezer is accessed periodically rather than continuously throughout service. Recovery after opening is reliable, and the unit maintains consistent storage temperatures across the full depth of the cabinet.

From an operational standpoint, the key advantages for a busy kitchen include:

• Large gross capacity supports bulk purchasing and prep-ahead storage strategies
• Stainless steel interior is durable, hygienic, and straightforward to clean
• Chest configuration retains cold air effectively during access, reducing compressor workload
• Hoshizaki's refrigeration engineering is proven across demanding commercial environments
• Well suited to kitchens where space allows a footprint-based rather than height-based storage solution

In terms of placement, the footprint is substantial and the unit requires adequate clearance around the compressor for ventilation. It is best suited to a dry, well-ventilated back-of-house area. The lid-open design means overhead clearance above the unit is also worth considering at the planning stage, particularly in low-ceiling environments or where ceiling-mounted extraction runs close to the installation area.

This model is well matched to catering operations with genuine bulk frozen storage requirements — contract caterers, event kitchens, school catering facilities, and sites that run significant prep-ahead programmes. It is less practical where frequent, fast access to individual portions during service is required; in those cases, an upright freezer cabinet may better suit the workflow. For sites with very high-volume frozen storage needs, heavier-duty or larger-capacity options are available in the range.

If you are weighing up whether a chest configuration suits your kitchen layout and workflow, or want to confirm the installation requirements before ordering, our team is happy to talk it through with you.

The Hoshizaki Advance CF 61 SG is a large-capacity chest freezer designed for bulk frozen storage in commercial catering environments. With a 566-litre gross capacity, it provides substantial storage volume for operations that need to hold significant quantities of frozen product — whether that is raw ingredients, pre-prepared components, or finished goods held for service.

Chest freezers of this type are well suited to environments where stock is drawn down in batches rather than accessed constantly throughout service. The lid-top design helps retain cold air when the unit is opened, which supports temperature consistency during loading and retrieval. Hoshizaki equipment is generally associated with reliable temperature holding and robust construction, both of which matter in a busy kitchen environment where a freezer failure can have real operational consequences.

From a practical standpoint, this unit offers a number of advantages for catering operators:

• Large gross capacity supports bulk purchasing and extended stock holding
• Chest configuration aids cold retention during access
• Suitable for back-of-house or storage areas where upright footprint is a constraint
• Straightforward internal layout accommodates a variety of container sizes and stock types
• Hoshizaki build quality supports long-term reliability in commercial use

Before purchasing, it is worth considering the footprint carefully. At this capacity, the unit requires meaningful floor space and clear access for the lid to open fully. It is best positioned in a dedicated storage or dry store area rather than on the main kitchen floor. Check that your electrical supply meets the unit's requirements, and ensure the floor surface is level and capable of bearing the weight when fully loaded. Access through doorways during installation is also worth planning in advance given the overall dimensions.

This chest freezer is most appropriate for catering operations with high frozen stock turnover — event caterers, school kitchens, pub kitchens, or production units where bulk frozen ingredients are a regular part of the operation. Smaller kitchens with more modest storage needs may find a lower-capacity model more practical, while very large production or distribution sites may benefit from moving up to a heavier-duty option.

If you would like to talk through whether this unit fits your storage requirements and site layout, we are happy to help you make the right call before you commit.

The Hoshizaki F220L is a compact single-door undercounter freezer from Hoshizaki's COMPACT series, designed for commercial kitchens where space is at a premium but reliable frozen storage is still essential. It sits on castors for straightforward positioning and repositioning, and its modest footprint makes it a practical choice for tight back-of-house layouts, pass areas, and servery sections where a full-height freezer cabinet simply isn't viable.

In service, the F220L performs solidly for lower-volume operations. It holds temperature consistently during routine opening and closing, which is what matters most in a working kitchen. The COMPACT series carries an A energy rating for its class, which is a meaningful consideration for operators watching utility costs across multiple units. It is worth being clear that this cabinet is suited to kitchens where frozen storage demand is moderate — it is not designed to handle the throughput or recovery demands of a high-volume production kitchen.

Practical advantages for day-to-day operation include:

• Castor-mounted base for easy repositioning and cleaning access beneath the unit
• A-rated energy efficiency helps keep running costs in check over time
• Compact footprint suits tight kitchen layouts without sacrificing usable storage
• Single-door configuration keeps cold-air loss to a minimum during access
• Food-safe interior designed to meet commercial hygiene standards

Installation is straightforward for a unit of this type — it requires a standard single-phase electrical supply and adequate clearance around the condenser for ventilation. Being undercounter height, it fits beneath most standard worktop surfaces, though it is worth confirming ceiling and worktop clearances before positioning. The castor base means no fixed installation is required, which suits kitchens where layouts change seasonally or with menus.

The F220L is well suited to cafés, small restaurants, hotel serveries, or any operation needing reliable undercounter frozen storage without the bulk of a full-size cabinet. If your frozen storage demands are higher or your service volumes more intensive, it is worth considering a larger or heavier-duty unit from the wider range.

If you're unsure whether this model matches your kitchen's storage requirements, our team is happy to talk it through with you.

The Hoshizaki FG220R is a compact undercounter freezer from Hoshizaki's Compact series, fitted with a glass door and mounted on castors. It is designed to provide accessible frozen storage in environments where floor space is at a premium, allowing staff to see contents at a glance without opening the door repeatedly.

In a working kitchen or front-of-house environment, this type of unit suits operations that need frozen product close to the point of service without committing floor space to a full-height cabinet. The glass door makes it particularly useful where staff need to locate items quickly during a busy service. Hoshizaki's build quality is well regarded in the industry, and the Compact series maintains that standard in a smaller footprint.

Practical advantages this unit offers in day-to-day operation include:

• Glass door allows quick visual stock checks without opening the cabinet
• Undercounter format fits beneath existing prep surfaces or counters
• Castors allow the unit to be repositioned or moved for cleaning
• Compact footprint suits tight service areas, bars, and small prep kitchens
• Good energy efficiency for its class helps manage running costs over time

Being a compact undercounter unit, this freezer is not intended for high-volume bulk frozen storage. It works best as a secondary freezer positioned close to service, rather than as a primary storage solution for a busy kitchen. The castors mean it is not fixed in place, but a stable, level floor surface is still important for correct door alignment and reliable operation. Clearance at the rear and sides for ventilation should be factored into positioning.

This unit is well suited to smaller catering operations, café or bar environments, and front-of-house display or service points where compact frozen storage with product visibility is a priority. For kitchens with significantly higher frozen storage demands, a larger undercounter or upright freezer would be a more appropriate choice.

If you are weighing up whether this unit fits your layout and service requirements, our team is happy to talk it through before you commit to an order.

The Hoshizaki FG220L is a compact undercounter freezer fitted with a glass door, designed for commercial operations where frozen storage needs to be accessible at a glance without opening the cabinet unnecessarily. Mounted on castors, it sits neatly beneath counters or bars and can be repositioned without difficulty, which is a practical advantage in kitchens where layouts evolve over time.

In busy service environments, the value of a glass door becomes clear during peak periods — staff can identify what they need without holding the door open, which helps maintain consistent internal temperatures and reduces compressor recovery demand. The Hoshizaki Compact series has a reputation for reliable, consistent cooling performance, and this unit is built to that standard. It is well suited to kitchens where space is genuinely limited but frozen storage cannot be compromised.

From an operational standpoint, this cabinet offers a number of practical advantages:

• Glass door allows visual stock checks without opening the cabinet
• Compact footprint makes it suitable for tight undercounter positions
• Castors enable repositioning without lifting or dismantling
• Hoshizaki build quality supports consistent performance under regular commercial use
• Good energy efficiency for its class, keeping running costs in check

Installation is straightforward for a unit of this type — it requires a standard electrical connection and adequate ventilation clearance around the condenser. As with all undercounter refrigeration, check that your floor surface is level and that the castors are locked once the unit is positioned. It is not designed for heavy-duty Gastronorm storage, so operators needing GN-compatible racking should consider a purpose-built upright alternative.

This freezer is best suited to smaller operations — cafés, bars, bakeries, or prep kitchens — where frozen storage requirements are moderate and floor space is at a premium. For higher-volume sites with greater storage demands, a larger upright or Gastronorm-compatible cabinet would be worth considering instead.

If you are unsure whether this unit matches your storage volumes or kitchen configuration, our team is happy to talk it through before you commit to an order.