Hoshizaki IM-100PE Cube Series Ice Machine (104kg/24hr)

The Hoshizaki IM-100PE is a self-contained cube ice machine from Hoshizaki’s IM Cube Series, producing up to 104kg of full-cube ice in a 24-hour period. Self-contained units house both the ice-making and refrigeration components within a single cabinet, which simplifies placement compared to remote-condenser configurations. The machine produces Hoshizaki’s well-established full cube format, a hard, slow-melting cube that is widely used across hospitality and foodservice.

In a busy service environment, consistent ice production and reliable recovery matter more than headline output figures. The IM-100PE is built around a magnetic DC pump motor with variable speed, which contributes to more stable water distribution across the evaporator and supports steady production through periods of sustained demand. For a mid-volume bar, hotel drinks service, or catering kitchen, this kind of consistency is more operationally useful than a machine that peaks well but struggles to keep pace through a long service.

The IM Cube Series introduced a number of practical refinements over the previous IM range that are worth noting for day-to-day operation:

• Automated wash cycle with auto-restart reduces manual intervention between cleans
• Water circuit and condenser cleaning notifications help maintain hygiene compliance and machine performance
• Standby and wash controls directly accessible on the unit
• Higher-grade stainless steel construction throughout
• Condenser cleaning prompts reduce the risk of performance degradation from dust or grease build-up

Installation requires consideration of water supply, drainage, and adequate ventilation around the condenser — being a self-contained air-cooled unit, it needs clear space to exhaust warm air effectively. Positioning in a poorly ventilated area or a hot kitchen environment will reduce output and can shorten component life. Access to a suitable power supply and a clean water feed will also need confirming before installation. Storage bin capacity should be matched to your service peaks, and if your operation consistently depletes ice faster than it can be produced, a higher-output model may be worth considering. Equally, for smaller operations with moderate demand, there are lower-capacity machines in the range that may represent better value.

This machine is well suited to hotel bars, licensed premises, mid-scale restaurant operations, and catering kitchens where reliable cube ice production at a consistent rate matters throughout a full service period. It is less suited to very high-volume venues or large-scale banqueting operations where significantly greater output would be needed.

If you’re working through siting requirements or trying to establish whether this output level is right for your operation, our team is happy to talk it through with you before you commit to a purchase.