Ice Calculator

Full Product Line Brochure

Full Product Line Brochure

Full Product Line Brochure

Catalog & Price Guide

Catalog & Price Guide

Nation’s Restaurant News: Classic cocktails are back in style

Classic cocktail growth today is getting an assist from high-quality, machine-made ice that requires no cutting, is made in perfect 1-inch square pieces, is clear and melts slowly. Just this year Hoshizaki America introduced a new machine, model IM-200BAA, that has been designed for premium restaurants, bars and clubs. The small footprint, high-efficiency undercounter unit produces 200 pounds of clear, large ice cubes daily and contains a 75 lb. capacity built-in storage bin.

February 28th, 2016|Articles|

Hoshizaki Ice Machines premieres on Discovery Science Channel | March 3rd, 10pm ET

You’ll never look at ice machines the same way after MACHINES: HOW THEY WORK premieres on Thursday, March 3 at 10PM ET on the Science Channel.

February 23rd, 2016|Press Releases, Videos|

Product Release: CRES36, 36″ Refrigerated Equipment Stand

Hoshizaki America, Inc. announces the Commercial Series CRES36 - Refrigerated Equipment Stand. The 36” wide single section chef stand’s exterior and worktop are constructed of high quality stainless steel. The easy to clean worktop boasts 700 lbs. equipment capacity with a built-in high-temp heat shield.

February 12th, 2016|Press Releases|

Discover the Benefits of Upgrading to Stainless Steel – Commercial Series Upright Refrigeration

Our Commercial Series Refrigeration equipment gives you the durability of stainless steel while retaining the key features that put us ahead of the competition.

February 8th, 2016|Videos|

Product Release: KMD-530M_H, Modular Crescent Cuber

Hoshizaki America, Inc. has just released their newest ice maker that produces up to 560 lbs. of crescent ice per day. The KMD_530M_H is an modular, ice on beverage unit – perfect for beverage dispensers at restaurants and cafes – stack two side-by-side to double the amount of individual crescent cubes daily.

February 1st, 2016|Press Releases|