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In high-end kitchens, ice doesn’t exist just to chill beverages—it manages heat, timing, and food safety. From stopping carryover cooking to cooling tools between uses, ice functions like any other piece of kitchen equipment. While guests rarely notice this side of operations, consistent results behind the scenes depend on dry, firm ice pellets that arrive exactly when needed. Understanding this reality changes how kitchens choose their ice machines.

During service, ice supports precision. Hot tongs are plunged into ice water to prevent contamination. Sauces and proteins are cooled rapidly to protect texture and flavor. These tasks demand ice that doesn’t clump or melt too fast. When operators look past drink service and focus on prep workflows, gear selection shifts toward machines that deliver steady output rather than flashy speed.

Demand Isn’t Just Volume

Prep-driven

Hoshizkai is known for producing premium quality commercial refrigeration products. Its line of ice machines are often considered the highest quality ice makers on the market. Here’s what separates Hoshizaki from the competition:

- Hoshizaki has been in business since 1947.

According to the company’s website, “Hoshizaki Electric Company was established in February, 1947 in Nagoya, Japan by Mr. Shigetoshi Sakamoto.” The company has since become the world’s largest manufacturer of commercial ice machines.

Over the course of its 69 year history, the company established itself as a company known for its quality, innovation, and reliability.

- Hoshizaki ice machines make the best ice.

Ice