Tall glass of iced tea filled with Hoshizaki Crescent Ice, garnished with a lime wedge and a straw
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The Hoshizaki machine makes crescent ice in a way. It freezes the water. Pushes out the bad stuff. This makes the ice clear and strong. It melts slowly. It is better than the ice from a lot of machines that make traditional cube ice.

The crescent ice from the Hoshizaki KM Edge is what makes it so good. It stays clear. Does not melt fast like other ice. This is why it is good for businesses that need ice. The Hoshizaki KM Edge and its crescent ice are a choice. The KM Edge series is really good at making ice. It has parts that help with cooling, and it gets rid of the ice easily. This makes the KM Edge series one of the choices for businesses that need ice machines. The KM Edge series is very reliable. That is why people like it, for commercial ice equipment.

 

Use-Cases

 

Beverage programs and cocktails

A lot of people who make drinks like to use crescent ice for cocktails. The reason is that the curved shape of crescent ice does not make a splash, and it fills up the glasses nicely. Crescent ice is great for these kinds of drinks because it melts slowly and does what it is supposed to do.

 

Restaurants and quick-service operations

Restaurants that are really busy get a lot of use out of crescent ice. The reason is that crescent ice packs tightly together. It does not stick together in clumps. This means that drinks get cold fast.

 

Back-of-house and prep areas

Crescent cubes are really strong. They last a long time. This makes Crescent cubes very useful for cooling things down. You can use Crescent cubes for jobs or for holding food. If you need ice for something else, you should look for flakers or cubelet machines for that.

 

Bars that want efficient chilling

Efficient chilling is very important for these bars. They want their drinks to be cold. Efficient chilling helps them do that.

 

Model Picks

 

KM Edge Cuber Series

The KM Edge cuber lineup has machines that are made to work well. They have improved parts that help make the ice clearer and produce more of it. The KM Edge cuber lineup is good for places that need to make a lot of ice.

 

Undercounter crescent models

For cafés, compact bars, and offices, undercounter units are really great because they give you the ice you need without taking up a lot of space with a separate bin.

 

Modular machines paired with bins

When you have a restaurant or a bar that is really busy, it is a good idea to get a special kind of ice machine. These machines are called modular machines, and they have big bins on top. You can get a KM machine and also a machine that makes a square cube machine.

 

Tips

 

Choose clean water for maximum clarity

Clear ice always starts with water. You need to use filtration to get rid of the minerals that make the ice cubes look cloudy. This also helps the machine last longer. If you want to know what filter to use, you can check out the water filter collection we have.

 

Maintain airflow around the machine

KM Edge machines work well, but they still need to have good air moving around them. You have to make sure the intake panels on the KM Edge machines are clean and clear.

 

Match the machine to your daily volume

You will need a lot of ice for the times, even if you have slow-melting crescent ice. Think about the drinks you serve and how you serve them to figure out how much ice you need. If you also make smoothies or blended drinks, you should get some ice, like flaked ice or cubelet ice from the cubelet or flaker collections.

 

Know when crescent ice is better than traditional cubes

Traditional ice cubes usually get air stuck in them when they freeze. This makes them look cloudy. They melt really fast. The Crescent ice cubes are different. They freeze from the inside out. This means they push the air out. They stay clear for a longer time. This is why the KM Edge design is so great for places like restaurants and stores. 

 

See recommended models and get pricing today at our ice machines.

Crescent Ice vs Traditional Cube: Why Hoshizaki’s KM Edge Stays Clearer Longer

Intro

Understanding crescent ice vs traditional cube why Hoshizaki’s KM Edge stays clearer longer is key for restaurants, bars, cafés, and any business relying on consistent, high-quality ice. Crescent ice—produced by the signature Hoshizaki crescent machine design—freezes in a way that naturally pushes out impurities. This process results in clearer cubes, stronger structure, and slower melt compared to many traditional cube machines. The KM Edge series improves on this clarity with upgraded evaporators, efficient heat transfer, and better ice release, making it one of the most dependable options in commercial ice equipment today.

Use-Cases

Beverage programs and cocktails

Because crescent pieces melt slower than standard cubes, they’re excellent for soft drinks, cocktails, and table-service beverages. Many operators prefer crescent ice for cocktails because the curved shape reduces splash and fills glasses smoothly.

Restaurants and quick-service operations

High-volume restaurants benefit from crescent ice because it packs tightly but doesn’t clump. This allows drinks to chill quickly and provides a consistent customer experience—especially in self-serve or drive-thru environments.

Back-of-house and prep areas

Crescent cubes are strong and durable, making them useful for rapid cooling of ingredients, small-batch prep, and food holding. If you need specialty ice for other tasks, explore flakers or cubelet machines.

Bars that want efficient chilling

While square craft ice is the visual star for premium cocktails, most bars rely on crescent cubes for day-to-day service. They balance melt rate, chilling efficiency, and machine reliability better than many traditional cube formats.

Model Picks

KM Edge Cuber Series

The KM Edge cuber lineup uses redesigned evaporators to improve clarity and production efficiency. These machines are built for heavy use and produce uniform crescent ice that stays clearer longer than standard cubes.

Undercounter crescent models

For small cafés, compact bars, and offices, undercounter units offer reliable output without needing a separate bin. These are ideal when space is limited but you still want high-quality crescent cubes.

Modular machines paired with bins

Larger restaurants and high-volume bars often choose modular machines with top-mounted bins. This allows higher production to meet peak service demand. If you need premium ice for signature cocktails as well, consider pairing a main KM machine with a square cube machine.

Tips

Choose clean water for maximum clarity

Clear ice always starts with clean water. Using proper filtration reduces minerals that cloud cubes and improves machine longevity. See recommended filter options in our water filter collection.

Maintain airflow around the machine

KM Edge machines are efficient, but they still need good ventilation. Keeping intake panels clear ensures consistent freeze cycles and maximum production.

Match the machine to your daily volume

Even with slow-melt crescent ice, you’ll need enough output for peak hours. Estimate usage based on your drink count and service style. If you also offer smoothies or blended drinks, supplement with flaked or cubelet options from the cubelet or flaker collections.

Know when crescent ice is better than traditional cubes

Traditional cubes often trap air during freezing, leading to cloudiness and faster melting. Crescent cubes freeze from the inside out, pushing out trapped air and staying clear longer—exactly why the KM Edge design excels in busy commercial settings.

See recommended models and get pricing today at /collections/ice-machines.