Hoshizaki IM-65PE Cube Series Ice Machine (58kg/24hr)

The Hoshizaki IM-65PE is a self-contained cube ice machine producing up to 58kg of ice per 24 hours. It forms the well-established Hoshizaki cube shape — a hard, slow-melting ice that has become a reliable standard in commercial bars, hotels, and food service environments. As a self-contained unit, the ice-making mechanism and storage bin are housed within a single footprint, keeping installation straightforward and space use predictable.

In busy service environments, Hoshizaki’s cube ice machines have a strong reputation for consistent output and low maintenance demands. The hard cube format is slower to melt than hollow or flake alternatives, which helps maintain drink presentation and reduces ice consumption per cover during a long service. For a mid-volume bar or restaurant operation running continuous service across a shift, a machine at this production level is typically well matched to demand — though operators running high-volume late-night venues or with multiple service points should consider whether additional storage or a higher-output machine would better suit their throughput.

Practical advantages of this machine in day-to-day operation include:

• Hard cube format reduces melt rate, supporting consistent drink quality throughout service
• Self-contained design simplifies installation and reduces the equipment footprint
• Hoshizaki’s stainless evaporator construction is designed to resist scale and contamination over time
• Straightforward cleaning cycles help kitchen and bar teams maintain hygiene without specialist intervention
• Reliable output across ambient temperature variations common in commercial kitchen environments

Installation requires a mains water connection, a suitable drain, and an appropriate electrical supply. The unit needs adequate clearance around it for airflow — restricting ventilation will affect ice output and place additional load on the refrigeration components. It is worth confirming that your drain point is positioned to allow gravity drainage, or considering a model with an integrated drain pump if your installation has limited drain flexibility. As with all refrigeration equipment, ambient temperature in the installation space affects real-world output; manufacturers’ stated production figures are based on standard test conditions.

This machine is well suited to restaurants, hotels, bars, and catering operations with moderate daily ice requirements. It is a practical choice where a single self-contained unit can serve the main service point. Sites with significantly higher demand, multiple service locations, or limited ambient temperature control may benefit from a higher-output or separate ice storage configuration.

If you are unsure whether this machine is the right fit for your operation — or have questions about water quality, drain positioning, or how ambient conditions in your kitchen might affect output — our team is happy to work through the detail with you before you commit.