Hoshizaki IM-240PE Cube Series Ice Machine (210kg/24hr)

The Hoshizaki IM-240PE is a self-contained cube ice machine capable of producing up to 210kg of ice in a 24-hour period. It produces Hoshizaki’s well-known hard, slow-melting cube format — a solid, transparent cube that is widely used in commercial bars, hotels, restaurants, and large-scale catering operations where consistent ice quality matters throughout service.

At this production capacity, the IM-240PE is built to meet the demands of busy, high-throughput environments. Hoshizaki’s cube ice is denser than many alternatives, which means it chills drinks more efficiently and dilutes more slowly — a practical advantage during long service periods where ice replenishment rate and drink quality both carry operational weight. The self-contained design houses both the ice-making mechanism and refrigeration system in a single unit, simplifying placement and reducing installation complexity compared with remote condenser configurations.

Hoshizaki machines are generally regarded as robust and straightforward to maintain, with stainless steel construction and a water circuit designed to resist scale build-up over time. Key operational advantages include:

• Hard, slow-melting cubes that reduce drink dilution and maintain presentation standards
• High daily output suitable for sustained service without frequent storage shortfalls
• Self-contained refrigeration system keeping installation requirements manageable
• Stainless construction supporting hygiene compliance and ease of cleaning
• Proven reliability in commercial bar and hotel environments under continuous use

From an installation perspective, this unit will require a mains water connection, a suitable drain, and an appropriate electrical supply — your installer should confirm local supply compatibility before commissioning. Adequate clearance for ventilation is important at this output level, and the machine should be sited away from heat sources that could reduce efficiency. Water quality in your area is also worth considering; a filtration system is advisable in hard-water regions to protect the water circuit and maintain ice clarity over time.

The IM-240PE is well suited to hotel bars, busy restaurants, catering operations, and any site where consistent ice output at volume is a daily requirement. It is less likely to be the right fit for lower-demand sites where a smaller machine would be more economical to run. For operations running above this capacity — large event venues or central production kitchens, for example — higher-output alternatives are available in the Hoshizaki range.

If you are unsure whether this output level is right for your operation, or want to discuss installation requirements before committing, the team is happy to talk it through with you.