When Hoshizaki Europe BV started trading in 1992, the market opened up, not just to Europe, but also to the Middle East and Africa so that many more people could benefit from Hoshizaki's outstanding products.

Over the years, the market for ice has grown significantly and now includes the healthcare sector, educational establishments, laboratories and food processing plants.

ce is the finishing touch to any cold drink and the quality of ice can leave a lasting impression with the customer. Hoshizaki IM machines produce exceptionally hard, crystal clear ice cubes. This ice melts very slowly, allowing customers to enjoy their cooled drinks longer. Five different sizes of ice cubes are available.

The unique IM range of ice makers is designed with hygiene as a priority and utilises a closed cell ice making system that has an automatic rinse and flush cycle. This means that, after every new batch of ice, the water reservoir will drain, rinse and then refill with fresh water.
 

1. With the water plate closed against the underside of the evaporator, the water circuit is closed to both outside contamination and water loss under normal circumstances. Importantly, each cube is made individually by a dedicated jet spray to ensure the highest possible ice quality. 

2. As the ice cube slowly forms, the spray continues till the end of the cycle. No fresh water is required as the internal reservoir capacity is adequate for a full cycle of ice.

 3. When the cube is fully formed, the electronic controller initiates a hot gas defrost cycle. The water plate opens and the hot gas slowly warms the evaporator. At this point, all remaining water from the ice making cycle is drained.

 4. Eventually, the ice will drop from the evaporator into the ice bin. The water plate will be rinsed with fresh water to remove any remaining particles before it starts to close again. Fresh water continues to enter until the reservoir is full to enable a new freeze cycle to commence.

The easy to clean storage bin has high density foam injected insulation to slow down the ice melting, while a gasket on the insulated door ensures the tightest possible fit to prevent particles entering the storage bin that could contaminate the ice. Another valuable feature is the detachable, condenser air filter that can be easily removed for cleaning. A dirt-free air filter helps keep the icemaker performing at maximum yield as per the original design specification.

• Each ice cycle is made with fresh water.
• The water plate is rinsed on every cycle.
• Closed water circuit for ultimate contamination protection.
• Stainless steel exterior.
• Integrated door handles.
• Removable door gaskets.
• Easily cleanable air filter.
• Foam injected polyurethane for outstanding insulation (HFC free).
• Ice machines are micro computer controlled.

The ice production of the IM range varies from 22 – 720 kg in 24 hours. Even in high ambient temperatures, Hoshizaki IM machines are durable and reliable making them suitable across all sizes of bars, pubs, restaurants, cafes, sandwich shops, hotels etc.

Hoshizaki FM machines produce flake or nugget ice for a variety of cooling purposes, making them very popular with some of Europe’s leading supermarket chains, catering companies, cocktail bars and in the medical and health care sectors. The ice is compressed during production to provide long lasting ice. FM machines are reliable and feature an evaporator flush in larger models, low maintenance bearings that require no lubrication and durable components throughout.

Flake ice: Consists of 70% ice and 30 % of water. It is used primarily for cooling purposes. For instance, in the medical sector it is usedfor cooling down blood and organs or, in the fish industry, to cool, transport and hold fish.

Nugget ice: Consists of 80% ice and 20% of water. Nugget ice is more compressed than flake ice and is ideal for display purposes at saladbars or for beverage and fish display.

Cubelet ice: (CM110 only): Consists of 90% ice and 10% water. It is similar in shape to nugget ice but is harder of its lower water content it is perfect to serve in drinks.

Hoshizaki’s range of ice and/or water dispensers is ideal for any situation where a number of people need access to an ongoing ice/water supply. As well as being compact and energy efficient, the dispensers utilise a very hygienic method of producing, storing and dispensing ice. Simply by pressing a button, ice and/or water is dispensed into your cup or container. This prevents users from touching the ice and minimizes the chance of any bacterial transfer. Also, because during the ice making cycle, ice is dropped directly into the storage hopper, it has no contact with light or air until it is dispensed. Ambient air is prevented from entering the storage hopper by a close fitting lid and a rubber diaphragm on the dispense mechanism, ensuring the hygienic integrity of the ice. Dispensers are therefore ideal for hospital wards, leisure outlets, self service and fast food restaurants, offices and hotel corridors.