Ice Dispensers

The Hoshizaki DIM-40DE-HC is a self-contained cube ice dispenser that combines ice production, storage, and dispensing within a single upright unit. There is no separate ice machine, no exposed storage bin, and no requirement for staff to handle ice manually — the unit produces ice continuously, holds it internally, and releases it only at the point of dispensing.

In continuous-service environments, the unit handles steady demand reliably across long operating periods. Because users interact only with the dispense mechanism and never with stored ice, it is particularly well suited to settings where members of the public, patients, or guests may be serving themselves unsupervised throughout the day. Hoshizaki's cube ice format is well regarded in the trade for being slow-melting and consistent in size, which helps maintain drink quality and reduces dilution at the point of service.

From a day-to-day operational standpoint, the unit offers several practical advantages:

• Fully enclosed ice path eliminates air and light exposure, reducing contamination risk during storage
• Touch-free or lever-operated dispensing removes staff from the ice-handling process entirely
• Portion control settings allow consistent serving sizes, helping to reduce waste over high-traffic periods
• Compact upright footprint suits serveries, corridor drink stations, ward beverage points, and canteen lines
• Slow-melting cube format helps maintain drink quality and reduces over-pouring to compensate for melt

Installation requires a mains cold water feed, a suitable drain connection, and an appropriate electrical supply. The unit generates heat during the refrigeration cycle, so adequate ventilation clearance around the casing is important — anyone planning to fit this into a furniture run or enclosed alcove should confirm clearance requirements before committing to a layout. Access for routine servicing and filter changes should be factored into the installation design from the outset.

At 43kg per 24 hours, this model is a practical match for hotels, care homes, hospital wards, staff canteens, and similar settings where moderate, steady ice demand continues throughout the day. It is not designed for high-volume bar service or multi-station setups drawing heavily during short service windows — for those environments, a higher-output model would be a better fit. For very low-demand locations, a smaller unit may offer better running economy.

If you would like to talk through whether this output level suits your site, or have questions about installation requirements, our team is happy to work through it with you before you commit to an order.

The Scotsman DXG37 is a self-contained, hands-free ice dispenser with an integrated ice maker and onboard storage bin. It produces clear gourmet-style cubes and dispenses them automatically when a glass is presented in the dispensing area — no staff handling required, and no need to manage a separate ice machine and bin arrangement. It is designed for hospitality environments where self-serve ice is expected but operational simplicity is equally important.

In practice, the DXG37 performs well in settings where ice consumption is steady but demand is uneven throughout the day. Hotel guest corridors and residential-floor refreshment stations are typical placements. Evening peaks are common in these environments, and the onboard storage reserve is designed to absorb that surge without the unit falling behind. Scotsman has also engineered the harvest cycle to operate quietly — an internal deflector reduces the impact noise of cubes dropping into the bin, which matters when the unit is sited near guest accommodation.

Several features reduce the day-to-day management burden worth noting:

• Antimicrobial AgION agent in moulded components helps limit bacterial growth risks
• Patented anti-scale protection on the water system extends service intervals
• Front-accessible air filter on air-cooled versions allows routine cleaning without moving the unit
• Electromechanical controls keep fault diagnosis and maintenance straightforward
• Water and cable connections can be routed through the side or rear to suit the installation layout

Installation is relatively straightforward. The footprint follows standard dispenser dimensions, so it can often replace an existing unit without structural alteration. Adjustable feet allow it to sit level on uneven flooring. You will need a cold water supply, a drainage point, and a correctly rated electrical connection — confirming these are accessible and correctly positioned before delivery will avoid delays on the day.

The DXG37 is well suited to small and mid-sized hotels, serviced apartment complexes, and similar hospitality settings where self-serve ice is provided for guests and daily volumes are moderate. It is not designed for high-volume foodservice production or large banqueting operations. If your site has a higher guest count or your projected daily ice consumption is substantial, a higher-capacity standalone machine with a separate dispenser arrangement would be worth considering.

If you would like to talk through whether the DXG37 is the right fit for your site before committing to an order, the team is happy to work through the requirements with you.

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 DSM-13DE is a self-contained countertop unit that produces, stores and dispenses shuttle ice within a single enclosed cabinet. Shuttle ice — Hoshizaki's distinctive cylindrical cube format — is generated internally and delivered at the press of a button, with no manual handling required between production and service point. That closed-loop design is the defining characteristic of this model and the primary reason it finds favour in environments where hygiene control is a priority.

In day-to-day service, the unit handles steady, light-to-moderate demand across a typical operational period without any staff involvement at the point of dispensing. Because ice moves directly from production into a sealed storage section and out through the dispense mechanism, there is no open transfer stage where contamination could be introduced. This makes it a practical and reliable choice in healthcare wards, care homes, hotel beverage stations and staff refreshment areas — settings where consistent, hands-free ice service matters as much as output volume.

From an operational standpoint, the integrated design offers several clear day-to-day advantages:

• Fully enclosed production and storage reduces contamination risk throughout the process
• Single-button dispensing supports consistent, hands-free self-service
• Compact countertop footprint suits installations where space is limited
• Shuttle ice melts slowly, keeping drinks cold without rapid dilution
• All-in-one design removes the need for a separate storage bin or transfer step

Installation requires a mains cold water connection and a suitable drainage arrangement. The unit should be positioned with adequate ambient ventilation and kept away from direct heat sources such as ovens or direct sunlight, both of which reduce production efficiency. At 13kg daily output, the DSM-13DE is well suited to a single beverage station or a small ward setting. It is not intended for high-volume bar or busy restaurant service where ice demand across a full shift would exceed its capacity — operators anticipating heavier throughput should consider a higher-capacity model within the range.

This dispenser is best suited to healthcare and care environments, hotel beverage points, office and staff dining facilities, and smaller hospitality operations where hygienic, low-intervention ice service takes priority over high output volume. It is less appropriate where sustained large-volume demand is expected throughout a busy service period.

If you are weighing up whether the DSM-13DE is the right fit for your site — or whether a different capacity would serve your operation better — our team is glad to talk it through with you.

The Hoshizaki DCM-60KE-HC is a self-contained unit that produces cubelet ice, stores it in an internal 1.9kg bin, and dispenses it — alone or combined with chilled water — at the touch of a button. The entire process happens within a single compact footprint: production, storage, and hygienic delivery without any staff handling or scooping. It runs on R290, a natural refrigerant with a low global warming potential, which has become increasingly standard across commercial refrigeration applications.

In practice, this type of dispenser is most commonly found at healthcare catering points, hotel beverage stations, staff canteens, and front-of-house self-service counters where consistent, unattended access to ice and chilled water is needed throughout the day. Because stored ice is never exposed to open-air scooping or manual contact, it is well suited to environments where hygiene standards are closely managed or subject to external audit.

The practical advantages this design offers operators include:

• Touch-button dispensing eliminates scooping, reducing contamination risk and freeing staff time
• Portion control keeps ice consumption predictable and waste low across a service period
• All-in-one construction means a single set of water, drainage, and electrical connections to manage
• Compact counter footprint makes it practical for beverage stations where space is limited
• R290 refrigerant supports consistent production without reliance on high-GWP synthetic gases

Installation requires a mains cold water supply, a drainage point, and a standard electrical connection. Adequate clearance around the unit is needed for ventilation and routine cleaning access. At 60kg per 24 hours, this model is well matched to low-to-medium demand settings. Sites with higher sustained throughput — such as large hotel bars, busy restaurant service counters, or high-footfall healthcare facilities — should consider a larger-capacity unit or a modular production system.

This dispenser suits operators who need reliable, hygienic ice and water access in a self-service setting without the complexity of a larger production setup. If you would like to talk through whether the output capacity fits your expected demand before ordering, the team is happy to help.

The Follett Champion 15 is a countertop ice dispenser designed for self-serve environments where a consistent, hygienic supply of ice is needed throughout the day. It produces and dispenses nugget-style ice, storing it internally and delivering it on demand via a touchscreen panel on the front fascia. This model includes an integrated Claris water filtration unit, which treats incoming water before it enters the ice-making circuit — a meaningful step towards better-tasting ice and reduced limescale build-up over time.

In service, the Champion 15 is well suited to moderate-volume applications — think hotel beverage stations, staff refreshment points, healthcare ward pantries, or café self-serve counters. It is not designed to cover high-throughput bar or banqueting operations; at those volumes, a higher-capacity dispenser would be the more appropriate choice. For quieter or intermittent-use settings, the output is more than sufficient to keep pace with demand without excessive cycling.

A few operational features make this unit genuinely practical to run:

• Drainless design removes the need for a floor drain connection at the installation point
• Internal UV light and Agion antimicrobial protection help maintain ice hygiene between cleans
• Clean Light technology gives visible indication when a sanitisation cycle is due
• Touchscreen interface includes self-help diagnostics, reducing dependency on engineer call-outs for minor issues
• Integrated Claris filter addresses water quality at source, protecting the ice-making mechanism

On the installation side, the drainless operation is a genuine advantage — it opens up locations that would otherwise require drainage infrastructure. The unit does still require a mains cold water connection and a suitable electrical supply. At 43kg it can be positioned on a robust counter without specialist lifting equipment, though the working surface will need to be rated for the load. It uses R290 refrigerant, which has a very low global warming potential and is increasingly preferred where environmental compliance is a consideration.

This model is a sensible fit for hospitality operators, healthcare facilities, and office or workplace environments where staff or guests need reliable access to ice without attendant service. If your site has higher daily demand or needs to supply multiple points simultaneously, it is worth discussing whether a larger-capacity unit would serve you better.

If you are unsure whether the Champion 15 is the right match for your setup, our team is happy to talk through your requirements before you commit to anything.

The Follett Champion 7 is a countertop ice dispenser designed for continuous on-demand ice delivery in commercial environments. It produces and stores chilled ice internally, dispensing it at the touch of a button without the need for staff to handle ice directly. This particular model includes an integrated Claris water filter, which improves incoming water quality before it enters the ice-making process — a meaningful addition where water quality is variable or where ice taste and clarity matters to the operation.

In busy service environments, consistent ice availability is more important than most operators anticipate until supply fails. The Champion 7 is designed to maintain a reliable, ready supply through peak periods without requiring intervention. Its compact footprint makes it practical for front-of-house beverage stations, self-service areas, and back-of-house drinks preparation where bench space is limited. The unit is also drainless, which removes a common installation constraint and opens up placement options that would be impractical for a conventional ice machine.

From an operational standpoint, a few features are worth noting:

• Drainless design allows flexible positioning without specialist drainage plumbing
• Integrated UV light and Agion antimicrobial protection help maintain ice hygiene between cleaning cycles
• Clean Light technology provides a visible indicator when sanitation attention is needed
• Touchscreen interface with self-help diagnostics reduces reliance on engineer call-outs for minor issues
• Claris internal water filter supports improved ice taste and reduced scale build-up

Installation is relatively straightforward compared to larger ice systems — the drainless operation removes one of the more complicated plumbing requirements. A mains water connection is still needed, and as with any refrigeration equipment using R290, the unit should be positioned in a well-ventilated area. At 41kg, it is manageable to position on a suitable countertop or shelf, though the surface and any supporting structure should be confirmed as adequate before installation. The unit weighs and performs best when given adequate clearance for airflow around the casing.

The Champion 7 is well suited to hotels, healthcare facilities, quick-service restaurants, and office catering operations where a moderate, consistent supply of ice is required at a single point. It works particularly well in self-service beverage areas. For high-volume sites dispensing ice across multiple locations or in large quantities during peak service, a higher-capacity dedicated ice machine and separate dispenser arrangement may be more appropriate — and worth discussing before committing.

If you're unsure whether the Champion 7 is the right fit for your service volume or site layout, our team is happy to talk it through with you.

The Follett Champion 15 is a self-contained ice and water dispenser designed for environments where reliable, hygienic access to chilled water and ice is needed throughout the day. It produces and dispenses nugget-style ice alongside chilled water from a single compact unit, making it a practical choice for hospitality, healthcare, and staff welfare settings where bench space is limited and consistent output matters.

In day-to-day service, the Champion 15 handles steady, continuous demand well. The internal ice storage and production cycle are sized for moderate-volume use, and the unit is designed to maintain availability during busy periods without the downtime associated with batch-fill alternatives. Recovery after heavy draws is reliable, and the drainless design means the unit does not require a connection to a waste drain — a significant practical advantage when positioning it away from traditional plumbing runs.

From an operational standpoint, several design choices translate directly into reduced daily management:

• Drainless operation allows flexible placement without specialist drainage work
• Touchscreen interface provides straightforward dispensing control and built-in self-diagnostics
• Internal UV light and Agion antimicrobial protection actively limit bacterial growth within the ice pathway
• Clean Light technology gives operators a visible indicator of sanitation status
• Included Claris internal water filter improves ice clarity and taste while protecting internal components from scale

Installation is relatively straightforward compared with larger dispenser formats. The unit requires a mains water connection and a standard electrical supply. The drainless design removes one of the most common installation complications. At 43kg, it is manageable to position on a countertop or dedicated stand, though the water supply connection point should be planned before fitting. The R290 refrigerant used carries a very low global warming potential, which may be relevant for sites with sustainability reporting requirements.

The Champion 15 is well suited to hotel beverage stations, hospital ward pantries, staff canteens, and similar settings where a self-service point is needed and plumbing access is constrained. It is a moderate-capacity unit — sites serving very high footfall continuously, or where large volumes of ice are required for food preparation as well as beverages, may find a higher-output dispenser a better long-term fit.

If you are unsure whether the Champion 15 matches your service volumes or installation situation, the team is happy to talk through the specifics before you commit.

The Follett Champion 7 is a countertop ice and water dispenser designed for self-service environments where consistent access to chilled, filtered ice and water is required throughout the day. It produces nugget-style ice and dispenses water on demand, and this particular model includes an internal Claris water filter to improve ice quality and reduce scale build-up in hard-water areas.

In practice, the unit is well suited to continuous self-service use — common in hotel lobbies, staff canteens, healthcare facilities, and hospitality venues where guests or staff help themselves without operator intervention. The dispenser is drainless by design, which removes a significant practical constraint and makes it considerably easier to position in locations where running a drain would otherwise be complicated or costly.

From an operational standpoint, the Champion 7 brings together several features that matter in a managed service environment:

• Touchscreen interface with self-help diagnostics, reducing the need for staff involvement when minor issues arise
• Internal UV light and Agion antimicrobial protection to support ongoing hygiene standards
• Clean-light technology that prompts scheduled cleaning, helping operators maintain a consistent sanitation routine
• Drainless operation, allowing flexible placement without specialist drainage plumbing
• Claris internal water filtration for improved ice taste and reduced limescale accumulation

Installation is relatively straightforward compared with larger ice machines — the unit requires a cold water connection and a suitable power supply, but the absence of a drain requirement removes one of the more common installation complications. It is compact enough for countertop use, though the water line and power supply routing should be confirmed during site planning. The R290 refrigerant used carries a very low global warming potential, which may be relevant for operators working towards sustainability targets.

The Champion 7 is best suited to lower-to-medium volume self-service settings — typically those requiring modest daily ice output rather than high-throughput production for food preparation or busy bar service. For sites with significantly higher demand, a larger-capacity model would be worth considering. Equally, for locations where ice is needed purely for back-of-house use rather than self-service, a separate ice maker and storage bin may be a better fit.

If you are unsure whether this unit matches your site layout, water supply, or daily usage pattern, the team is happy to work through the details with you before you commit to a purchase.

The Follett Champion 15 is a compact countertop ice and water dispenser designed for continuous, reliable service in commercial environments. It produces and dispenses chilled water alongside nugget-style ice through a single unit, making it a practical choice for staff refreshment points, patient-facing areas in healthcare settings, and hospitality operations where self-service access to ice and water is needed throughout the day.

In day-to-day operation, the unit produces up to 45.4kg of ice per 24 hours, which is a reasonable output for moderate-volume service points — break rooms, beverage stations, or smaller dining areas. The storage hopper is sized to buffer demand during busier periods, so short peaks in usage are handled without the unit struggling to keep pace. It uses R290 refrigerant, which carries a very low global warming potential and aligns with current F-gas direction of travel.

Several practical features make this unit straightforward to manage in a working environment:

• Drainless design removes the need for a drainage connection, simplifying placement
• Integrated UV light and Agion antimicrobial protection help maintain ice hygiene between cleaning cycles
• Clean-Light technology provides a visible prompt when sanitation attention is required
• Intuitive front touchscreen with self-help menu reduces reliance on engineer callouts for minor issues
• Compact footprint suits countertop positioning without significant worktop sacrifice

Because the unit is drainless, installation is considerably more straightforward than traditional ice machines — a mains water connection is required, but there is no drainage run needed. At 43kg, it is manageable to position on a sturdy countertop or dedicated stand, though the surface must be rated for the load. It is worth noting that this model does not include an internal water filter; depending on local water hardness, an external filtration solution may be advisable to protect the ice-making mechanism and maintain flavour quality over time.

The Champion 15 is well suited to medium-footfall self-service points: staff canteens, hotel back-of-house areas, healthcare wards, or smaller hospitality venues. It is not intended as a high-volume production unit — sites with sustained heavy demand across multiple service points would likely benefit from a higher-capacity machine. Equally, for very low-usage environments, a smaller unit may represent a more appropriate investment.

If you are unsure whether this unit matches your site's throughput requirements or need guidance on water supply and positioning, the team is happy to talk it through before you commit to an order.

The Follett Champion 15 is a countertop ice dispenser designed for commercial and institutional environments where hygienic, on-demand ice is needed throughout the day. It produces and stores nugget-style ice, dispensing it at the touch of a button without staff needing to handle it directly. This model — the E15CI114A-NW-NF-ST-00 — is the standard configuration, supplied without an integrated Claris water filter.

In a working environment, the Champion 15 suits steady, moderate-volume demand rather than high-throughput production. With an output of around 45kg per 24 hours, it is well suited to hotel beverage stations, staff refreshment points, healthcare wards, care homes, and smaller food service operations where a reliable, consistent supply of clean ice is more important than raw volume. The insulated storage bin helps maintain ice quality during quieter periods, reducing waste over a full service day.

Practically, one of the more useful features for site operators is the drainless design. Because the unit does not require a connection to drainage, installation is considerably more straightforward and flexible — it can be positioned where a drain run would otherwise be impractical. The front-mounted touchscreen provides basic self-diagnostics, which helps staff identify minor issues without immediately needing an engineer.

Hygiene maintenance is supported by a combination of internal UV light, clean-light technology, and Agion antimicrobial protection across ice-contact surfaces. These features reduce the burden of manual sanitation routines, though they do not replace periodic deep cleaning entirely.

• Drainless installation increases siting flexibility significantly
• UV and antimicrobial protection supports ongoing ice hygiene
• Touchscreen with self-help diagnostics reduces service call dependency
• Nugget ice format is gentle on glassware and suitable for patient use
• Compact countertop footprint suits space-limited beverage points

This unit is not intended for high-volume catering operations with sustained peak demand — for busier sites, a higher-capacity machine would be a more appropriate choice. It is worth considering water quality on site, as without the optional integrated filter, scale build-up may affect performance and maintenance intervals in hard-water areas.

If you are unsure whether this model suits your service volume or installation setup, our team is happy to talk it through before you commit.

The Follett Champion 7 is a countertop ice dispenser designed for self-serve or staff-operated ice delivery in commercial environments. It produces and stores a continuous supply of Follett's characteristic nugget-style ice, dispensing it on demand via a touchscreen interface. The unit is intended for locations where reliable, hygienic ice availability matters throughout the service day — hotel beverage stations, healthcare facilities, staff canteens, and similar settings.

In practice, the Champion 7 is built to handle steady, consistent demand rather than high-volume batch requirements. The integrated ice-making and dispensing system means ice is produced in-unit and held ready, avoiding the need for separate icemaker-to-bin transfers. The touchscreen provides straightforward operation for both guests and staff, and its self-help diagnostics help on-site teams identify minor issues without immediately calling an engineer.

From an operational standpoint, several features are worth noting:

• Drainless design removes the need for a floor drain connection at the point of installation
• Internal UV light and Agion antimicrobial protection work continuously to maintain ice hygiene
• Clean-in-place sanitation prompts help teams keep maintenance on schedule
• Touchscreen interface is straightforward for unsupervised self-serve use
• Compact footprint suits countertop installation in space-constrained service areas

Installation is relatively straightforward compared with many ice machines. The drainless operation removes a common plumbing obstacle, requiring only a water supply connection and an appropriate power supply. That said, water quality should be considered — hard water areas may benefit from an inline filtration solution, as scale build-up affects both ice quality and long-term reliability. This model does not include an internal Claris water filter. Adequate ventilation around the unit should also be factored in during placement.

The Champion 7 is well suited to moderate-demand environments where consistent ice availability and hygiene assurance are priorities — healthcare settings, hotel room-service stations, and staff refreshment points being typical applications. For sites with heavier throughput requirements or where ice feeds multiple service points simultaneously, a higher-capacity unit would be worth considering.

If you're unsure whether the Champion 7 fits your service volume or installation setup, we're happy to talk it through before you commit to an order.