In most catering establishments, ice is never mentioned – until something goes wrong. It might be cloudy, melt quickly, stick together, or have an unpleasant taste. That’s when it becomes clear that ice isn’t just a minor detail, but a key factor in the quality of a drink.

In professional hospitality today, it is a fundamental principle that the quality of the ice affects the quality of the drink. It not only cools the drink but also influences its taste, the degree of dilution, and the overall consumer experience. A rapidly melting, cloudy ice cube placed in a glass of premium whiskey sends just as much of a message as a carefully chosen glass or the way it is served.

With the help of Zsófia Kucsera, Coninvest’s key account and marketing manager, this article walks you through what to look for when choosing an ice machine: what makes the perfect ice, what types of machines are available, and how to find the right solution for your space.

What is the perfect ice like?

Not all ice is the same. The biggest advantage of professional ice machines is that they produce ice of the same size, texture, and quality with every cycle. This is essential for maintaining consistent drink quality. But what makes an ice cube truly good?

• Clear and transparent – not cloudy, no unpleasant taste
• Hard and dry – doesn’t stick together, doesn’t melt immediately
• Uniform structure – every cube is the same, cycle after cycle

Hoshizaki’s premium-category machines operate with a closed water system, which minimizes the risk of contamination. In the UltraCUBE series, a UV light disinfection mechanism also ensures that no bacterial contamination develops in the water tank. This is particularly important in high-end hospitality establishments, where hygiene is not just an expectation but a legal requirement.

Ice cube sizes and uses

The size of the ice is a functional decision, not an aesthetic one. Different sizes are used in cafés, fine dining restaurants, and high-volume cocktail bars. Here are the most common categories:

• S / XS size (approx. 13–17 g): for cafés, iced coffee, and quick cooling—its small size cools faster but also dilutes the drink sooner
• Standard / L size (approx. 23 g): a universal choice for bars and restaurants, suitable for both cocktails and soft drinks
• XL / Large cube (approx. 28–35 g): for premium drinks, slower melting, more controlled dilution—the preference of fine dining, whiskey, and cocktail bars

There is also a growing demand for unique ice shapes at premium venues. These are not only visually striking but also serve a technological function:

• Ice ball – slow melting, minimal dilution, elegant appearance
• Large cube (approx. 5×5 cm) – for whiskey, aged rum, and premium long drinks
• Ice brick – a popular element in cocktail competitions and presentation plating

IM, KM, FM: What is each machine type used for?

Hoshizaki professional ice machines can be divided into three main categories, each catering to different ice shapes and application needs.

IM Series – standard cube ice

• Produces square, clear cube ice; the L size is the most common
• Available in smaller and larger sizes, as well as premium shapes (ice balls, large cubes)
• Ideal for: bars, restaurants, cafes
• If you’re looking for a single, versatile solution, this is the standard choice

KM Series – crescent ice

• Produces crescent-shaped ice cubes using Hoshizaki’s double-sided stainless steel evaporator
• Stacks well, does not stick together, and is easy to dispense in large quantities
• Fast ice production, high daily capacity – up to several hundred kilograms per day
• Ideal for: high-volume bars, fast-food restaurants, and self-service systems

FM Series – nugget and flake ice

Nugget ice:

• Small, soft, and easy to crush – a true all-rounder in the bar: perfect for cocktails, smoothies, and iced coffee alike
• Highly recommended for mojitos and other cocktails that require crushed ice

Flake ice:

• A very fine, flake-like structure – provides maximum surface contact with the food
• The ideal cooling medium for fish counters, sushi displays, and charcuterie presentations
• Perfect for presentation cooling, where both aesthetics and consistent temperature are important

How to choose an ice maker? Four questions to ask yourself

The best ice machine is the one that’s tailored to your establishment. Before you decide, it’s worth considering the following:

1. What kinds of drinks do you serve? A cocktail bar needs different ice than a café or a fine dining restaurant. The shape and size of the ice should match your drink menu.
2. What is your daily volume? You need to determine the capacity based on your daily ice requirements. A high-volume outdoor terrace in the summer has completely different needs than a small-scale buffet.
3. How important is appearance? In fine dining or premium bars, unique shapes and crystal-clear ice are not only functional but also convey a message. For fast service, function and capacity come first.
4. What hygiene requirements must you meet? Ice is a food product, so the same rules apply to the ice machine as to other food contact surfaces. A closed system, easy cleanability, and the use of reliable materials (stainless steel) are all important considerations.

Coninvest distributes Hoshizaki’s complete line of ice machines. If you’re unsure which solution is right for your restaurant or bar, our experts will help you decide, taking every factor into account—from the venue’s layout and beverage selection to daily capacity.

Good ice cubes not only enhance your drinks – in the long run, they reduce waste, improve efficiency, and contribute to your establishment’s reputation for quality.