Two tall glasses of water with Hoshizaki Crescent Ice on a restaurant table next to a floral centerpiece and food

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When you look at the types of ice, you will see that Hoshizaki crescent ice and the Hoshizaki KM Edge crescent cuber have some great benefits. The Hoshizaki KM Edge series makes crescent cubes, which are very consistent and work very well. If you are buying an ice machine for your business, such as a bar, a restaurant, or a hotel, it is a good idea to know what makes Hoshizaki crescent ice special.

Hoshizaki's crescent cube ice has been really popular in the food business for some time. A lot of businesses choose to use a Hoshizaki crescent ice machine because it saves them money on labor costs, and it is easier to keep clean. This guide will tell you all about crescent ice, when you should use it, and how to pick the KM Edge model to go with Hoshizaki crescent ice.

Ice Properties

Shape and function

Crescent cubes are ice cubes that are curved and have smooth sides. The crescent ice cubes move easily in mixers and dispensers. The shape of the crescent cubes is good because it stops them from sticking in the bins where they are stored. Crescent cubes are really useful for these fast-service restaurants because they do not stick together.

Melt rate and drink dilution

The crescent cube has a lot of benefits, and one of the crescent cube's benefits is that it melts really slowly. This is great because it helps keep the flavor and temperature of your drink the same. The crescent cube is very dense, which means your drink will taste the same from the first sip of the crescent cube drink to the last sip of the crescent cube drink.

Pour performance

Crescent ice rolls smoothly when you pour something. This helps to stop the liquid from splashing. That is why people who make drinks like to use crescent ice when they make cocktails and other drinks that they have to make a lot of.

Ideal Venues

Restaurants and fast-casual concepts

Crescent ice is really great for things like drinks and iced teas. The best thing about Crescent ice is that it does not stick together. This makes it perfect for restaurants that have self-serve drink stations or where the staff serves the drinks.

Bars and cafés

When it comes to craft bars, they might go for cubes to make things look nice. A lot of traditional bars use crescent ice because it is faster, and they can get more done. For places like cafés, crescent ice is really good in blended drinks because it does not stop the blenders from working.

Hotels and multipurpose venues

Hotels like that, crescent production is something they can count on. This is really good when you use it with storage bins that can withstand a lot of use. Crescent production is also very useful for banquet halls and big events where a lot of people are going to be. Hotels and banquet halls really, like using crescent production because it's easy to use and it works well.

Back-of-house support

So you like your ice a way, like little pieces or shaved. That is okay because you can still use crescent ice for getting things ready, making water, and doing stuff in the kitchen. If you want to look at options, you can check out Hoshizaki flakers, cubelet machines, or square cube machines.

Model Families

KM Edge: the flagship crescent production line

The Hoshizaki KM Edge series also makes ice drops, compared to the old models. The people who made the Hoshizaki KM Edge series wanted to help you save energy and make it easy to take care of the Hoshizaki KM Edge series. If you want to see all the kinds of Hoshizaki KM Edge series, you can go to the Hoshizaki KM Edge website.

Air-cooled vs water-cooled

People usually choose air-cooled models because they do not cost a lot to run and they are easy to install. Air-cooled models are a choice for most places. Water-cooled units are also good for places where you need to be quiet.

Undercounter vs modular

Undercounter units are good for places that do not need a lot of ice. When you are choosing units or modular machines, you should think about how much ice you need at the busiest time and how much space you have.

Sizing

Estimate your real-world ice usage

Average demand guidelines:

• Restaurants: 1.5–2 lbs per customer

• Bars: 3 lbs per cocktail seat

• Cafés and coffee shops: 2 lbs per blended drink

• Hotels: 5 lbs per guest room per day

Match peak-hour demand to machine output

When you are picking a machine, choose one that makes a little less ice than you need during your busiest hour. The ice maker will not be operating at strain all the time, which is good for the machine.

Use a sizing tool when unsure

For more accuracy, use the Size Calculator to estimate production based on your venue and usage patterns.

Care

Filtration protects the evaporator

Filtration is really important because it protects the evaporator. The evaporator is a part of the system that needs to be safe from damage. Using the equipment from our water filter collection is a good idea.

Routine cleaning prevents downtime

Routine cleaning is very important to prevent downtime. Doing cleaning helps prevent the equipment from breaking down and stopping work.

Check airflow and condenser condition

Air-cooled units need to have air flow around them. We should clean the condenser coils on a regular basis.

Explore matching models: see our collections and use the Size Calculator.

Crescent Ice: When to Choose Hoshizaki KM Edge Crescent Cuber

Intro

When businesses compare ice types, many quickly discover the unique advantages of Hoshizaki crescent ice, KM Edge crescent cuber benefits. Crescent cubes are the signature output of Hoshizaki’s KM Edge series, known for consistency, efficiency, and reliability. If you’re choosing a commercial ice machine for business use—whether that’s a bar, café, restaurant, or hotel—understanding what makes crescent ice different helps you make a smarter, more cost-effective buying decision.

Hoshizaki’s crescent cube has been one of the most widely used ice shapes in foodservice for decades. It melts slowly, stacks neatly, and doesn’t clump together. Businesses often select a Hoshizaki crescent machine specifically because it requires less staff labor and maintains cleaner production. This article breaks down what crescent ice is, when it’s the right choice, and how to match it with the proper KM Edge model.

Ice Properties

Shape and function

Crescent cubes are curved, solid pieces of ice with smooth sides. Unlike square cubes, crescent ice naturally flows within mixers, dispensers, and beverage glasses. The shape prevents bridging, meaning cubes don’t stick together inside bins—an important advantage for fast-service restaurants.

Melt rate and drink dilution

One of the most recognized crescent cube benefits is their slow melt rate. This helps preserve flavor and temperature, especially in venues serving iced coffee, cold brew, cocktails, smoothies, and sodas. The cube’s density helps drinks stay consistent from first sip to last.

Pour performance

Crescent ice rolls smoothly during pouring, preventing splashback. This is why many operators prefer crescent ice for cocktails and high-volume beverage stations.

Ideal Venues

Restaurants and fast-casual concepts

Crescent ice is excellent for soft drinks, iced teas, alcoholic beverages, and general foodservice tasks. Its ability to resist clumping makes it ideal for restaurants with self-serve or staff-serve beverage lines.

Bars and cafés

While craft bars may choose square cubes for presentation, many traditional bars rely on crescent ice for speed and efficiency. For cafés, it works consistently in blended drinks without jamming blenders.

Hotels and multipurpose venues

Hotels appreciate the reliability and low-maintenance nature of crescent production, especially when paired with durable storage bins. It’s also practical for banquet halls and large event operations.

Back-of-house support

Even if your main drink ice type is different—like cubelet or flaked—you can rely on crescent ice for prep, iced water, and kitchen tasks. For comparison, explore alternatives like Hoshizaki flakers, cubelet machines, or square cube machines.

Model Families

KM Edge: The flagship crescent production line

The KM Edge series delivers high efficiency, longer service life, and smoother ice drops compared to earlier models. These units are designed for reduced energy use and simplified maintenance. To browse the complete collection, visit Hoshizaki KM Edge.

Air-cooled vs water-cooled

Air-cooled models are the most common choice due to low utility cost and simple installation. Water-cooled may be used in extremely hot kitchens or where noise must be kept very low.

Undercounter vs modular

Undercounter units work for small venues with modest ice demand, while modular machines paired with bins allow for much higher production. Your choice should match both peak demand and available space.

Sizing

Estimate your real-world ice usage

Average demand guidelines:

Restaurants: 1.5–2 lbs per customer
Bars: 3 lbs per cocktail seat
Cafés / coffee shops: 2 lbs per blended drink
Hotels: 5 lbs per guest room (per day)

Match your peak-hour demand to machine output

Pick a machine that produces slightly more than your busiest hour’s needs. This prevents the ice maker from running at maximum strain all day.

Use the size calculator when in doubt

For more accuracy, Hoshizaki provides an online sizing tool. You can access it at the Size Calculator page.

Care

Filtration protects the evaporator

Like all ice shapes, crescent cubes benefit greatly from proper water filtration. Using equipment from our water filter collection reduces scale and helps maintain taste quality.

Routine cleaning prevents downtime

Scheduled cleaning prevents buildup and ensures consistent cube quality. KM Edge machines are designed for simplified access, making routine cleaning faster and more predictable.