Hoshizaki’s compact, countertop DCM machines dispense cubelet ice and/or water, straight into a glass or jug at the touch of a button (a lever option is also available in some models*) meaning that the user has no direct physical contact with the ice. They are the perfect solution for ensuring that proper standards of hygiene can be maintained in situations where multiple people need to access an ice machine. Also, a portion control setting makes regulating the quantity of ice dispensed a simple process, reducing both energy consumption and waste.
The DCM avoids the problem of both airborne and human borne bacteria entering the interior of the ice maker. This is because the ice moves directly to the storage hopper as soon as it is made meaning that it has no contact with light or air until dispensed. Meanwhile, ambient air is prevented from entering the hopper by a close fitting lid and rubber diaphragm on the dispense mechanism.
The only day to day cleaning required is the sanitisation of the small dispensing area – an operation taking just seconds. All internal cleaning is carried out under a normal maintenance contract.
There are three models in the DCM range, the DCM 60KE (produces 60kgs per day), the DCM 120KE (producing 125kgs a day) and the DCM 230HE (producing 230kgs per day).
* The DCM 60KE and the DCM 120 KE can be supplied with either push buttons or levers. The DCM 230HE is push button only.
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