The shape of ice you should use depends on your specific application, as different shapes offer unique benefits. For example, cube ice is ideal for cocktails and soft drinks due to its slow melt rate, while nugget and flake ice are better suited for healthcare, blended drinks, or food displays because they’re softer and easier to handle. Crescent ice works well in high-traffic environments since it dispenses smoothly and resists clumping. It’s important to note that production output varies by ice shape—machines producing smaller or softer ice (like crescent or nugget) have higher output compared to those that make larger, denser cubes or spheres.

The required capacity for a commercial ice maker depends on your business type, peak usage, and daily demand. For example, a small café might need 50–100 kg of ice per day, while a busy restaurant or bar could require 150–300 kg or more. It’s important to choose a machine that can meet your highest demand period without running out, while also considering storage bin size and refill rate. Selecting the right capacity ensures efficiency, avoids shortages, and prevents overworking the machine.

It is recommended to get a licensed plumber to fit your new ice-machine.

The ice-machines simply plug into your designated power source

Hoshizaki provides 3yrs warranty on parts and labour on the entire unit. 5 years (parts only) on the compressor and air-cooled condenser coil.