Which Hoshizaki ice machine
do I need?
You choose a Hoshizaki ice machine on three things: how much ice you need per day (kg/day), which type of ice suits your venue and where the machine will stand. This guide walks you through them step by step and matches your situation to the right model from stock.
By JMGT Großküchentechnik · Official Hoshizaki dealer · Last updated 23 June 2026
In short
For most hospitality businesses 45–65 kg of ice per day is enough: the Hoshizaki IM-45NE-HC (46 kg/24h) or IM-65NE-HC (62 kg/24h) with full cube ice. If you have little space or a quieter venue, the KM-40B (crescent ice) is a compact choice. Large kitchens (hospital, catering, events) choose a modular machine such as the IM-240 with a separate storage bin.
Step 1: determine how much ice you need per day
The right size depends on your peak day, not your average day. Use the rule of thumb: number of guests on a peak day x ice consumption per guest x 1.3 (safety margin). The guide values below get you started.
| Venue type | Ice per guest/day | Indicative daily requirement |
|---|---|---|
| Lunchroom / small cafe | 0.5 – 1 kg | 20 – 45 kg |
| Restaurant | 0.5 – 1 kg | 45 – 80 kg |
| Restaurant with terrace | 1 – 1.5 kg | 80 – 120 kg |
| Cafe / bar | 1 – 2 kg | 60 – 150 kg |
| Cocktail bar | 2 – 3 kg | 100 – 250 kg |
| Hotel (per room, breakfast) | 0.3 – 0.5 kg | 25 – 60 kg |
Want to calculate it exactly? Our ice machine capacity calculation guide gives you the full formula and tables by venue type.
Step 2: choose the right type of ice
Hoshizaki makes three main types of ice. The choice determines which series you need.
| Ice type | Hoshizaki series | Ideal for |
|---|---|---|
| Full cube ice (clear, hard, melts slowly) | IM series | Soft drinks, water, wine, cocktails, on-the-rocks |
| Crescent ice (crescent-shaped, compact) | KM series | General drinks service, cafe, bar |
| Flake ice (flat, soft) | FM series | Fish presentation butcher/poulterer, chilled buffet, care |
For around 80% of hospitality operations, full cube ice (IM) or crescent ice (KM) is the right choice.
Step 3: the Hoshizaki models from stock
These are the most popular Hoshizaki ice machines that JMGT delivers from its own stock. Prices are from-prices excl. VAT; many models use the natural refrigerant R290 for efficient operation.
| Model | Production/24h | Storage | For whom | From (excl. VAT) |
|---|---|---|---|---|
| KM-40B (crescent ice) | approx. 41 kg | 16 kg | Small cafe, lunchroom, cramped space | € 1,310 |
| IM-45NE-HC (cube ice) | 46 kg | 18 kg | Small/mid-sized restaurant, cafe | € 1,915 |
| IM-65NE-HC (cube ice) | 62 kg | 26 kg | Busy restaurant, bar, terrace | € 2,440 |
| IM-240NE-HC (cube ice, modular) | approx. 240 kg | + separate bin | Hotel, catering, events, care | € 5,100 |
Need more than around 240 kg of ice per day? Then we combine a modular ice machine with a separate storage bin (Hoshizaki B-140 for 140 kg or B-340 for 340 kg of storage). That way you match production and storage independently to your peak demand.
Step 4: placement, cooling and water
Air-cooled or water-cooled. Air-cooled is the standard and the most economical on water, but requires sufficient ventilation and surroundings that do not get too warm. In cramped, poorly ventilated or warm spaces a water-cooled version is better, at the cost of extra water consumption.
Water quality. Hard water causes limescale and a shorter service life. In hard-water areas we advise a water softener; that extends the service life and keeps the ice quality constant.
Space around the machine. Keep enough free space all around for air circulation and maintenance. JMGT checks your situation and advises the right version.
Step 5: maintenance and service life
Hoshizaki is known for a long service life and low operating costs. Regular descaling and cleaning keeps production up to standard; our Hoshizaki maintenance checklist tells you exactly what and when.
Many Hoshizaki models run on R290 (natural refrigerant), an efficient and future-proof choice. Service and repair on Hoshizaki run via the brand’s service network; we guide your request.
Next step
Not sure which model fits your venue? Tell us your venue type and peak figures, and we recommend the right Hoshizaki ice machine and supply it from stock.
Frequently asked questions
How much ice do I need per day?
Calculate: number of guests on a peak day x ice consumption per guest x 1.3 safety margin. A restaurant uses 0.5–1 kg per guest, a cocktail bar 2–3 kg. Choose the machine for your summer peak, not the annual average. A machine that is too small stands empty on busy days.
What is the difference between cube ice, crescent ice and flake ice?
Full cube ice (Hoshizaki IM series) is clear and hard, melts slowly and is ideal for soft drinks, water and cocktails. Crescent ice (crescent-shaped, KM series) is more compact and good for general drinks service. Flake ice (FM series) is flat and soft, for fish presentation at butchers/poulterers and chilled buffets. For most hospitality operations cube or crescent ice is the right choice.
Which Hoshizaki suits a cafe or small restaurant?
For a small cafe, lunchroom or restaurant up to roughly 40–50 guests per day, the IM-45NE-HC (46 kg/24h) or the KM-40B (approx. 41 kg/24h, crescent ice) is enough. For a busier venue or a terrace, choose the IM-65NE-HC (62 kg/24h). JMGT supplies these models from its own stock.
Air-cooled or water-cooled: what should I choose?
Air-cooled is the standard and the most economical on water; just make sure there is enough ventilation and the surroundings do not get too warm. Water-cooled is suitable for cramped, poorly ventilated or warm spaces, but uses extra water. JMGT advises per situation.
How quickly is a Hoshizaki ice machine available?
JMGT usually delivers stock models within 1–3 working days from the warehouse in Hengelo (Gld). With a broken-down machine we can often place a replacement quickly, provided it is in stock. Check the current special offers for models available from stock.