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View our Animation of the Hoshizaki Crescent Machine

Ice Shapes & Uses

Cubes

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Applications

Restaurants, cocktail lounges, lodging, food and banquet service, guest ice, beverage service, convenience stores, fast food and salad displays.

Advantages

Increase Profit - Crescent cubes have excellent displacement because of their unique shape. Better displacement produces higher profits.

No Splashing - The unique shape of Hoshizaki Crescent Cube ice allows liquid to flow over it more easily, whether pouring from bottles or dispensers. So there's no messy splashing and less waste.

Cublets

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Applications

Produce, seafood and meat displays, blended cocktails, salad bars, therapeutic uses in health care facilities.

Advantages

Easy to Chew - The size and texture of this ice makes it a very nice experience in a drink.

Melts Slower - Cublets melt slower than flaked ice but has a similar texture, giving you the best of both worlds.

Flakes

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Applications

Produce, seafood and meat displays, blended cocktails, salad bars, therapeutic uses in health care facilities.

Advantages

Fast Cooling - Hoshizaki dry flakes cool more quickly than other forms of ice. This cooling power is combined with very low production costs. Flakes mold to any shape for convenient use in displays and salad bars.

Ice Usage Guide

Click here to go to the website of Hoshizaki America, Inc. for more information on ice usage.

 

Ice Sanitation Facts

  • Wash your hands prior to doing any tasks to handle ice. This includes a 20 second hand wash with soap and water after using the restroom, sneezing or coughing, handling other foods, doing cleaning tasks, or contaminating hands in any way.

  • Ice machines must also be delimed and perhaps professionally cleaned a few times a year. Potable water that is properly filtered at the inlet to the ice machine will keep your machine cleaner.

  • Never nest multiple ice buckets. Transfer buckets should be stored inverted in a sanitary area. At the ice machine, store large ice scoops in a sanitary receptacle on the outside of the machine. Ice scoops should be made of metal or plastic.

  • At the dispensing ice bin, clean and sanitize the ice bin daily and store the ice scoop in the ice with the handle up or on a clean, dry surface. Shut the cover on the bin while not in use. Never use a breakable glass as an ice scoop.

  • If you fill a hopper for automatic dispensing to customers, clean and sanitize the hopper daily and keep it properly covered.

  • Ice machines and bins must never be directly plumbed to the sewer system. There must be an “air gap” on the drain of the machine or bin. That way, the sewer system can never back up into your ice storage units.

  • If using ice for chilling sealed containers of food or beverages, do not use that ice again for human consumption in drinks.

Bottom Line Ice Safety: Clean that machine! Ice is a “ready-to-eat” food, so in addition, food workers should not handle ice with bare hands, but must always use a sanitary ice scoop, tongs, or gloves for an extra level of protection