Hoshizaki KM-1900SAJ3 48" Crescent Cube Ice Machine Head - 1865 lb/24 hr, Air Cooled, 208-230v/3ph

The **Hoshizaki KM-1900SAJ3** is a high-performance **48" crescent cube ice machine head** designed for commercial kitchens, restaurants, and hospitality businesses. With a **24-hour production capacity of 1,865 lbs**, this air-cooled, 3-phase (208/230V) model delivers premium crescent cube ice that maximizes glass fill while maintaining efficiency. Powered by **CycleSaver™ technology**, it freezes water on both sides of the stainless steel evaporator, reducing energy consumption and increasing output compared to competitors. This makes it a cost-effective, long-term solution for high-volume operations. Durability and hygiene are priorities with this Hoshizaki ice machine. The **H-Guard Plus™ antimicrobial agent** is integrated into internal components, slowing bacterial growth between cleanings and extending time between maintenance. The stainless steel exterior resists corrosion, while the **removable panels** provide easy access for routine service. The **air-cooled, self-contained condenser** and **R-404A refrigerant** ensure consistent performance in fast-paced commercial environments. With a **5-year warranty on the evaporator, compressor, and condenser**, this model offers peace of mind for restaurants, hotels, and catering businesses investing in reliable ice production. Ideal for **commercial kitchens** requiring **high-efficiency ice machines**, the KM-1900SAJ3 is built to withstand heavy use while delivering the **crescent cube ice** preferred by customers for its space-filling shape. Its **3-phase, 208/230V** power requirement ensures compatibility with most commercial electrical setups. Whether you need a standalone ice machine head or plan to pair it with a separate bin, this model’s **EverCheck™ audible alarm system** provides proactive alerts for system issues, minimizing downtime. Upgrade your ice production with a **Hoshizaki commercial ice machine** that balances performance, durability, and hygiene—key factors for any restaurant or foodservice operation.