choosing

If you really want your bar to look great and serve drinks, you need to know about Hoshizaki spherical craft ice and craft cocktail solutions. Hoshizaki craft ice makes ice balls every time using special freezers and machines that people in the business trust. They make Hoshizaki spherical craft ice that's clear and nice, which is what you want for your bar program and Hoshizaki craft cocktail solutions.

Ice Properties

Slow melt for superior drink quality

Spherical ice is really good for drinks like Old Fashioneds and Manhattans and for serving spirits over ice. When you serve premium spirits over ice, it also helps to keep the flavor and alcohol balance of the premium spirits.

Premium visual appeal

Sphere ice is great for people who want their drinks to look special. People who like drinks will really like it when

Square Cube Ice: When to Choose Hoshizaki IM Series Square Cube

Introduction

If you're looking for high-quality ice options, it's important to understand the benefits of Hoshizaki square cube ice from the IM series. Square cubes, sometimes referred to as “craft cocktail ice,” are known for their clarity, slow melting, and elegant presentation that enhances every drink. For bars, coffee shops, hotels, and upscale dining locations, selecting the right type of ice can affect drink quality, service speed, and the overall customer experience. The Hoshizaki IM Series produces crystal-clear square ice that meets modern beverage standards while providing the reliability expected from a Hoshizaki ice maker.

Ice Properties

Crystal-clear clarity

A key

Flaked Ice: When to Choose Hoshizaki F Series Flakers

Introduction

It's important to understand the benefits of Hoshizaki flaked ice and F Series flakers if your business needs soft, moldable ice for displays, food prep, or healthcare. Flaked ice is one of the most versatile types available, and Hoshizaki’s F Series flakers are reliable, produce ice consistently, and create a clean texture. Whether you're building a seafood display or supporting hospital hydration needs, selecting the right flaker affects your daily operations.

Flaked ice is not meant for drinks. It is designed for presentation, cooling, and protection. When operators compare different ice types, like crescent or cubelet (see KM Edge models or cubelet machines), they often realize that flaked

Cubelet (Chewable) Ice: When to Choose Hoshizaki F/E Series Cubelet & Dispensers

If your business thinks that ice that's easy to chew and has a lot of surface area is important, then you need to know about Hoshizaki cubelet ice, which is also known as chewable ice and the F/E series cubelet and dispensers. Choosing the right Hoshizaki cubelet machine is a good idea because it can make your customers happier, make patients more comfortable, and help your business run more smoothly.

This guide will help you figure out when cubelet ice is the choice for you. It will also help you pick the right Hoshizaki cubelet dispenser or machine to go with cubelet ice.

Ice Properties

Soft, chewable texture

Cubelet ice is really soft, softer than the ice cubes we are used to. It is perfect for hospitals and other places

Crescent Ice: When to Choose Hoshizaki KM Edge Crescent Cuber

Introduction

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

How to Read Hoshizaki Specs: lbs/day, BTU, Clearances, and More

Introduction

Understanding how to read Hoshizaki specs: lbs/day, BTU, clearances, and more is one of the most important steps when choosing the right commercial ice equipment. Every Hoshizaki ice maker—whether for a bar, restaurant, hotel, or healthcare facility—comes with a specification sheet full of technical details. These numbers may look intimidating, but once you know what they mean, you can predict performance, plan installation, and ensure long-term reliability. This guide breaks down those specs into simple, practical explanations.

Who It’s For

This article is built for business owners, managers, and operators selecting their first—or next—Hoshizaki ice

Hoshizaki for Drive-Thru Speed: Ice Delivery without Bottlenecks

Introduction

Choosing Hoshizaki for drive-thru speed: ice delivery without bottlenecks is one of the most important decisions for fast-food, coffee, and beverage-driven operations. Drive-thru success depends on speed, and ice delays slow down drinks, vehicles, and overall throughput.

A reliable Hoshizaki ice maker ensures your team can prep drinks quickly, maintain consistency, and avoid the bottlenecks that directly reduce sales. This guide explains how to build an ice program that keeps drive-thru operations moving without interruption.

Who It’s For

This article is for drive-thru restaurants, quick-service beverage shops, cafés, convenience stores,

Noise Considerations: Making Your Hoshizaki Bar-Friendly

Introduction

Understanding noise considerations: making your Hoshizaki bar-friendly is essential for bars, lounges, cafés, and hospitality spaces where guests sit close to equipment. Commercial ice machines work continuously, and without proper planning, they can disrupt the ambience.

Noise affects customer comfort, bar presentation moments, and staff workflow. This guide explains how to reduce operational noise, choose the right Hoshizaki configuration, and design a quieter, more efficient bar environment.

Who It’s For

This guide is for bar owners, restaurant operators, café managers, hotel beverage teams, and anyone planning a new bar buildout or renovation.

Upgrade Path: When to Move from Undercounter to Modular Hoshizaki

Introduction

Understanding the upgrade path: when to move from undercounter to modular Hoshizaki is essential for businesses that are growing, experiencing higher demand, or upgrading their beverage programs.

Undercounter machines are ideal for compact spaces, but they eventually reach limits in production, airflow, and storage. Modular systems provide significantly higher capacity and flexibility. Knowing when to upgrade ensures you never run out of ice during peak hours.

This guide helps you identify when it’s time to move up and explains why Hoshizaki is one of the most reliable modular upgrade options available.

Who It’s For

This article

When to Add a Bin or Dispenser to Your Hoshizaki Setup

Introduction

Knowing when to add a bin or dispenser to your Hoshizaki setup is a key part of building a reliable and efficient ice program for your business.

Many operators size only the ice machine and overlook storage. Improper ice storage can limit production, cause backups, and slow service. Whether you use a modular Hoshizaki ice maker, an undercounter unit, or a specialty ice type, the right bin or dispenser keeps ice insulated, sanitary, and ready during peak hours.

Who It’s For

This guide is for restaurants, bars, cafés, hotels, healthcare facilities, seafood retailers, and any business that relies on consistent ice output.

If you’re