Hoshizaki

Buying Hoshizaki

Ice is a food ingredient and a bar workhorse at once, so the machine that makes it has to run every day without drama. Hoshizaki built its name on exactly that: stainless steel evaporators, a stated output you can actually plan around, and a service life measured in years rather than seasons. When you buy Hoshizaki you are mostly paying for reliability and consistent ice, so the job is to match the machine to how you use ice, not to buy the biggest number you can afford.

Start with the ice itself, because the shape changes what the machine is for. Cube and crescent cube (the IM and KM ranges) is the all-rounder: slow to melt, clear, and kind to spirits and cold drinks, with gourmet or top-hat cube for premium cocktail and bottle presentation. Nugget or pearl ice is soft and chewable, cools fast, and suits soft drinks, smoothies and healthcare or care settings where people eat the ice. Flake ice (from the F and FM flaker ranges) is for fish and seafood counters, salad displays, buffets and food prep. Then pick a format: self-contained machines (the IM series) hold the ice in a built-in bin and suit bars and cafes with steady demand, while a modular head sits on a separate storage bin when you need high volume or want to grow the bin later without changing the ice head.

Two things decide whether the machine copes: cooling and water. Air-cooled units are simplest and cheapest to run but need clear ventilation space and struggle in hot, enclosed rooms, which is where water-cooled versions (the W in the model code, as in IM-100WNE) earn their keep, at the cost of using mains water for cooling. In hard-water areas a scale-reduction filter is close to essential, because it protects the machine and usually the warranty with it. Remember too that quoted outputs are measured at test conditions (cool incoming water, a moderate room), so a busy kitchen in summer will make less, and sizing up is normal. Hoshizaki also builds commercial refrigeration, including stainless steel upright cabinets and the Gram range (Gram Commercial is part of the Hoshizaki group), if you want your storage and your ice from one maker.

Hoshizaki: common questions

Which type of Hoshizaki ice machine should I choose?

It depends on what the ice is for. Cube and crescent cube (the IM and KM ranges) are the safe default for a bar or restaurant: slow to melt, clear, and they do not dilute drinks quickly, with gourmet or top-hat cube where crystal-clear ice is part of the cocktail presentation. Choose nugget or pearl ice if customers chew the ice, or you serve a lot of soft and blended drinks, or you run a healthcare or care setting, as it is softer on teeth and cools fast. Flake ice (from the F and FM flakers) is for presentation and food safety on fish, seafood and salad displays. If you are unsure, cube is the most forgiving and works for the widest spread of drinks.

How do I work out what size ice machine I need?

Estimate your daily ice in kilograms, then add headroom. As a rough guide, allow roughly 0.5kg to 1kg of ice per cover in a restaurant and more in a busy bar, but your own service is the better measure. Two things catch people out. First, the 24 hour output on the label is measured at test conditions (cool feed water, a moderate room), so real output drops in a hot kitchen or a warm summer, and sizing up by a fifth or so is sensible. Second, match the storage bin to your peak rather than your average, because a machine that makes plenty of ice is no help if the bin runs dry during the Friday rush. Tell us your covers and your site and we can size it with you.

Should I buy a self-contained machine or a modular head with a separate bin?

Self-contained machines (the IM series) build the storage bin into the unit and are the simplest choice for bars, cafes and mid-size kitchens with steady demand. A modular head on a separate storage bin makes sense when you need high volume, when several outlets draw from one point, or when you want to size the bin independently and grow later without replacing the ice head. Modular also lets you add output by fitting a larger or second head on a bigger bin. Tell us your peak day and your available footprint and we will match the head and bin for you.

Air-cooled or water-cooled: which should I pick?

Air-cooled is the default: cheaper to buy, cheaper to run, and fine wherever the machine has clear space to breathe. Go water-cooled (the W in the model code, for example IM-100WNE) when the machine lives in a hot, enclosed or poorly ventilated space where an air-cooled unit would lose output or cut out. The trade-off is that water-cooled models use mains water for cooling and can face local water-use restrictions, so check your site before you commit. Many current Hoshizaki models run on a natural hydrocarbon refrigerant (R290), which is the lower-emission choice as F-gas rules tighten.

Do I need a water filter, and what maintenance does a Hoshizaki need?

In most of the UK, yes. Hard water leaves scale that cuts output and shortens machine life, so a scale-reduction filter is a small cost that protects an expensive machine, and it is often a condition of the warranty. Beyond that, keep the condenser and air path clean, and have the machine descaled and sanitised on a regular service. Ice is food, so hygiene matters as much as performance. A machine that is filtered and serviced holds its output for years, which is the whole point of buying this brand.

How quickly can I get a Hoshizaki machine, and what about installation?

It depends on the model. We hold some lines in our own warehouse for next working day delivery when you order before the daily cut-off. Most Hoshizaki machines are ordered in from the manufacturer, so we confirm the lead time with you before you commit rather than promising a blanket next-day date. Larger ice machines and modular systems usually need delivery to the point of use plus a plumbed and powered install, so tell us your site and access and we will give you a firm date and the practical details up front.