Impressed with the quality
Stainless is heavy-gauge, doors seal tight, and it holds temperature even during a packed Saturday rush. Exactly what a commercial kitchen needs. — Restaurant owner
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SKU HSZ-DCM-500BAH
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Categories: Commercial Ice & Water Dispensers
Great for self-serve drink stations in restaurants and hospital wings, the Hoshizaki DCM-500BAH countertop dispenser provides ice and water. Unlike ice makers attached to a bin, this dispenser is much more sanitary since users do not have to use scoops to retrieve ice. Ice and water dispense at the touch of a button, and it produces cubelet ice—also called nugget ice— which is great for drinks because it takes on the flavor of the drink and is soft and chewable. In 24 hours, the unit makes as much as 618 pounds of ice, though this depends on ambient air and incoming water temperatures. The ice machine has built-in storage for 40 pounds of ice.
This Hoshizaki DCM-500BAH countertop nugget ice and water dispenser has CleanCycle24™—a feature that purges impurities from the unit to ensure clean and pure ice. There is also an antimicrobial agent built into the components, slowing down bacteria growth, and to further ease cleaning, the bin interior and exterior are made of durable, corrosion-resistant stainless steel.
| Spec Attribute | Spec Value |
|---|---|
| Manufacturer | Hoshizaki |
| 24 Hr. Production (lb) | 618 |
| Amps | 12.9 |
| Bin Capacity (lb) | 40 |
| Compressor Type | Air Cooled |
| Depth (in) | 22.5 |
| Height (in) | 40 |
| Hertz | 60 |
| Ice Type | Nugget |
| Operation | Self Contained |
| Serving Vessel | Cup |
| Special Features | CleanCycle24™ |
| Voltage | 115 |
| Warranty | 3-year Parts & Labor; 5-year Compressor & Condenser Parts |
| Width (in) | 26 |
| Phase | 1 |
| Rating | Best |
| Product | Ice Dispensers |
| Product Type | Ice Makers & Bins |
| Dispenser Type | Push Button |
| Dispenses | Ice & Water |
| Installation Type | Countertop |
| Weight | 276.00 |
1 review
Stainless is heavy-gauge, doors seal tight, and it holds temperature even during a packed Saturday rush. Exactly what a commercial kitchen needs. — Restaurant owner

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