Hoshizaki
Hoshizaki 91000090 IM-45CNE-25 Under Counter Ice Maker – 35kg/24h
633 × 511 × 780mm
$3,663.10$5,233.00
In Stock
Commercial Ice Maker
A self contained ice maker combines ice production and a storage bin in one cabinet. It can suit bars, cafes and service points that need a compact ice supply, but the integrated bin means production rate, storage pattern and access must be considered together.
Estimate demand from the busiest service window and the way ice is used, not from an average day alone. The required ice form may be influenced by drink presentation, dispensing and how quickly ice is consumed. Leave enough room for the bin door to open without obstructing staff or nearby undercounter equipment.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of self contained ice makers that fits your budget, venue type and compliance needs.
Standards & Compliance
Confirm potable water, drainage fall, power, ventilation and filter access at the proposed position. Incoming-water conditions and the heat released by the machine can affect performance, so the site must meet the selected model’s requirements.
Plan where the clean scoop will be stored and how the bin will be emptied for sanitation. Ice should not be handled by hand or used as general cold storage, and cleaning access should remain available when the surrounding bar is fully fitted out.
FAQ
Yes, many models are designed for underbench installation. However, air-cooled machines require **sufficient ventilation** space (15cm+) on the sides or top to prevent compressor burnout.
Highly recommended. Filters improve ice clarity and taste while drastically reducing scale buildup, which is the leading cause of machine failure.
Air-cooled is standard and more efficient. Water-cooled is used when the installation space is too hot or enclosed to pull in cool air.
A self-contained model makes ice and stores it in an integrated bin within the same cabinet. A modular head produces ice into a separate bin or dispenser, so it is usually planned as a two-part system and can support a different production and storage arrangement.
Why KW
KW can help relate daily ice demand and ice format to water quality, storage, recovery rate and the service location chosen for the ice maker. For help matching ice demand, water conditions and installation location, call KW on 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Compare the way each ice form sits in the glass, cools the drink and works with the venue’s dispensing or blending routine. Confirm that the machine makes the intended form and that staff can handle it with a dedicated clean scoop.
Locate the machine where the water connection and drain can be installed correctly, the floor or cabinet remains level and warm discharge air can escape. Filters and service panels must be reachable without dismantling the finished bar.
Compare other commercial ice-making formats, review nearby commercial beverage equipment and coordinate the station with the broader commercial kitchen equipment plan.
Choose the form by checking how it presents in the venue’s glasses, how quickly it is consumed and whether it suits dispensing, shaking or blending. Test it against the actual drinks menu; an attractive form is not suitable if it disrupts portioning or the equipment used at the bar.
Check potable water supply, the required drainage fall, electrical power, ventilation clearance and access to water filters. The machine must sit level, and installers should confirm that the drain and warm-air discharge will continue to work after surrounding cabinetry is completed.
Empty the bin and isolate the machine according to its instructions, then wash and sanitise the bin, scoop holder and removable water-contact parts. Rinse and reassemble them as specified, keep the scoop outside the ice, and complete descaling and filter maintenance at the documented intervals.
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