The machines help to ensure 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. The ice moves to the storage hopper as soon as it is made meaning, so 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 60kg/day), the DCM 120KE (producing 125kg/day) and the DCM 230HE (producing 230kg/day).