Hoshizaki

Work from your peak, not your daily average. Daily production tells you what the machine can make over 24 hours, but bin storage is what is actually available when the bar is three deep, so size the bin to your busiest trading session.

An ice machine is the general term for equipment that produces ice, while a cube ice maker specifically produces solid cube ice. Cube ice melts more slowly in a glass, which is why bars serving spirits usually specify it.

Under-bench fridges, freezers and drawer units sit within the working line so staff can reach product without leaving the section. They suit prepped items used constantly during service, while bulk stock is held in upright cabinets or a coolroom.

Drawers give quick access to a defined set of items and lose less cold air when opened, which suits a busy line. Doors give a larger open cavity that takes deeper trays and awkward containers, so they suit mixed or bulkier stock.

Hospitality Connect supplies Hoshizaki ice machines and under-bench refrigeration Australia-wide from Penrith, New South Wales, to bars, cafes, restaurants, pubs and clubs. Trade pricing is available across the Hoshizaki collection.