1. Sushi for all!

    Sushi isn't just for traditional Japanese restaurants anymore. From French to haute cuisine, restauranteurs all over the country are experimenting with adding a sushi bar to their restaurant line up. And why not? Crude has long been a staple of fine dining, and the knife and flavor techniques used for sushi are a great showcase of talent for many chefs. Just make sure you're using the right equipment when handling delicate, raw materials - we have an excellent line of Hoshizaki cases to keep your sushi cold and fresh.
  2. The joys of Spring - Shaved Ice Season is almost here!

    With the spring season well underway, the hot weather is almost upon us once again. People, young and old, are seeking their summer favorites such as burgers, watermelon and most importantly, shaved ice! With the shaved ice phenomena trending as one of the season’s best cool-down treats, be sure to stock up on ice at all cost as well keep your ice machines fresh and ready for what the summer may hold. For those more concerned about the treat itself, the wait will be soon over. Nothing completes a hot summer day more than some shaved ice.
  3. Ice-O-Matic GEM0450A Ice Maker

    The Ice-O-Matic GEM0450A is a blessing to ice lovers everywhere. It produces ice that is not only easily chewable and crunchy, but it’s also to keep up with the volume necessary in a restaurant setting. This ice machine practically does it all with less water and power.

    Benefits of the Ice-O-Matic GEM0450A Ice Maker

    This pearl ice maker takes it to the next level by bringing great ice to the people on a large scale. Producing over 400 pounds of ice a day, it helps you keep up with the customer load.

    Easy cleaning, too. With such a durable unity, you can just wipe the system down and it looks good as new. The sleek curves on this Ice-O-Matic ice maker shine when you’ve clean.

    The bacteria and slime are minimized because of the AgiON system of anti-microbial protection. The bin will develop less scale and biofilm, meaning that you can take more of your time making great drinks in your bar and restaurant.

    The nugget ice itself is inexpensive to create, so you won’t have to worry about breaking the bank.

    What do you look for in an ice machine? Is it just something that runs, or would you prefer something that stands out from the crowd, an ice maker that people will talk about?

  4. Scotsman CU1526SA-1 Small Cube Undercounter Ice Machine

    Small cube ice has a number of uses. It cools beverages quickly due to the high surface area to volume ratio. Small cube ice also will soak up the flavors of the beverage it inhabits, making it a favorite among those who love to chew ice. It will displace more liquid, saving money. Small cube ice is also ideal for bars serving blended drinks because it is less likely to clog blender blades.

    The Scotsman CU1526SA-1 is an air-cooled undercounter ice machine that produces small cube ice. Capable of producing up to 150-lbs of small cube ice per day and storing up to 80-lbs of ice, this unit ensures that you will have ice on hand. It is ideal for establishments with small to moderate ice needs.

    Features of the Scotsman CU1526SA-1

    At only 33” high and 26” wide, the CU1526SA-1 lends itself to numerous installation possibilities. It will install under most commercial counters and the front intake and discharge vent means no side clearances are necessary. This allows the unit to be installed between appliances or counters, as needed. A 115-volt power supply and an incoming water line are needed for installation.

    Scotsman's AutoAlert external indicator lights inform the user when regular maintenance and cleaning is needed. WaterSense technology helps to fight against scale buildup by voiding waste water and dirt deposits at the end of every freezing cycle. The removable top panel and door allow for quick access for cleaning and maintenance.

    The Scotsman CU1526SA-1 is energy efficient, requiring only 11.5 kWh of electricity and 18 gallons of water per 100-lbs of ice produced. The unit exceeds Federal energy efficiency regulations.

    When it comes to warranties, Scotsman has you covered there as well. The CU1526SA-1 has a 3-year parts and labor warranty on all components. The compressor and the condenser come with a 5-year warranty on parts.

    If your business needs a small-cube ice machine, the Scotsman CU1526SA-1 will fit your needs. Whether it is a private club, executive boardroom, or a humble breakroom, the Scotsman CU1526SA-1 is a machine you should consider.

  5. Must-Serve Slushy Cocktails

    It's getting warmer and that means one thing: it's time to grill and entertain friends outdoors. While there are a number of places to get recipes to throw on your grill, you'll also need to provide tasty beverages for your guests. Here are just a few ideas on what to prepare.

    The Recipes

    1. Slushy Cosmopolitan

    It's like a traditional Cosmopolitan, but this speaks to the slushy lover in all of us.


    10 oz citrus flavored vokda
    ½ cup Rose's lime juice
    2 cups cranberry juice
    4 ice cube trays
    2 cups water


    Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and let freeze at least 4 hours. Just before serving, empty the trays into a punch bowl and gently break up the ice cubes. Serve in a tall stemmed glass.

    2. Frozen Cranberry-Moonshine Lemonade

    Still have a hankering for those holiday flavors? This will quench your thirst. Be advised, however, this one requires some advanced preparation. The cranberry-moonshine has to sit out at room temperature for at least 3 days.


    1 (12-oz) can frozen lemonade concentrate
    ¾ cup cranberry-infused moonshine
    1/3 cup whole-berry cranberry sauce
    2 tablespoons orange liqueur
    2 tablespoons fresh lime juice


    Combine all ingredients in a blender. Fill with ice to the 5-cup level and then process until smooth.

    3. Porter Float

    Ice cream floats are a delicious way to beat the heat. Turn this idea into an adults only version using ice cream and a creamy porter or stout.

    Premium vanilla ice cream
    Few tablespoons of creamy porter or stout
    Fresh Raspberries
    Fresh Mint Sprigs


    Top premium vanilla ice cream with a few tablespoons of a creamy porter or stout (Samuel Smith Oatmeal Stout). Add a sprinkle of fresh raspberries and mint to top off this adult dessert.

    4. Orange Creme Refresher

    If you liked creamsicles, this drink will remind you of those delectable treats. It's sure to invoke nostalgia among your guests. This recipe is designed for the Magic Bullet Blender. If you don't have one, you can use a regular blender. Simply start with 2/3 cup ice and add more as needed. For the kiddies, simply nix the alcohol.


    ¼ cup 1% low-fat milk
    1 ½ oz white rum
    1/3 cup orange sorbet
    1 tsp fresh lime juice
    ice to fill cup


    Fill the Magic Bullet blender cup (or your blender) with the ingredients in the order presented. It is important to really fill the cup. Blend until smooth.

    These are just a few icy cold cocktail recipes for you to enjoy as the weather gets warmer and those grills begin to get fired up.



  6. Ice-O-Matic EF250A32S Undercounter Flake Ice Machine

    Flake ice is widely popular due to its number of uses. This type of ice has uses in retail, healthcare, and many other industries. Because flake ice is highly moldable and can cover a large area, allowing for rapid cooling, it is ideal for seafood and produce displays. It is also ideal for the treatment of sports injuries and for patients who might be in danger of choking on larger cubes.

    The Ice-O-Matic EF250A32S is an undercounter ice machine that produces flake ice. Under the optimal conditions of 50 degree water temperatures and 70 degree air temperatures, this unit is capable of producing 400-lbs of flake ice every 24 hours. The built in storage bins can hold up to 143-lbs of ice. A production rate of up to 17-lbs of ice per hour ensures that you will always have ice on hand to meet your business needs.

    Features of the Ice-O-Matic EF250A32S

    The EF250A32S stands just 41” inches high, so it will easily install under most commercial counters. The stainless steel finish is durable and compliments most commercial food service appliances. The unit is air-cooled, saving water, but does require clearances on the left side for the air intake vents. The manufacturer recommends a minimum of 6” clearance for the vents to function properly. A 115-volt power supply, an incoming water line, and an external drain are all that is required for installation. A pump drain is available if no floor drain is present.

    Ice-O-Matic's ice extrusion process removes the excess water from the ice. This allows the EF250A32S to produce a drier, higher-quality ice. The unit is energy efficient as well, requiring only 5.6 kWh of electricity and 12 gallons of water for every 100-lbs of ice produced.

    Ice-O-Matic also provides outstanding warranty protection for their ice machines. This unit comes with a 2-year warranty on parts and labor for the ice machine. A 5-year warranty for the compressor also comes with the unit.

    If your business has need of flake ice, the Ice-O-Matic EF250A32S has a small profile, yet a large production capacity. It will more than meet the needs of your business and is worthy of your consideration.

  7. How One Squirrel Survives Being Frozen

    It's no secret that most mammals abhor the cold. They will hibernate or will migrate to warmer climates once temperatures drop below freezing. Science is still trying to unravel the mysteries surrounding the mammal that actually embraces the cold. The arctic ground squirrel is the only known mammal to tolerate subzero body temperatures. Figuring out how the squirrel accomplishes this feat could lead to breakthroughs in organ transplants, allowing the organs to be frozen without damaging them.

    When water freezes, it becomes ice. This presents a problem for most living creatures because when ice crystals form in the living cells of most creatures, they expand and rupture the cell. To survive freezing temperatures, animals must find a way to prevent water from freezing within their cells.

    Some animals, including frogs, turtles, and midges, produce a chemical similar to antifreeze within their bodies to prevent ice from forming. Another tactic is to produce ice nucleating compounds in the right place – between the cells – to encourage ice to form in that space and not within the cell.

    The Squirrel's Secret

    However, this isn't possible in the bodies of mammals. It is the absence of ice nucleating compounds that are the key to the ground squirrel's abilities.

    Before entering into a hibernating state, the arctic ground squirrel cleanse their bodies of any would-be ice nucleators. These nucleators can include small particles of dust and dirt that ice tends to form around. Without these nucleators present in the squirrel's bodies, ice simply cannot form.

    Whatever method is used to prevent freezing, it is evident that the process is a strain. Most animals can only pull off the feat once per year. When tested after the spring thaw, scientists found that even though they could still tolerate freezing temperatures, they could not survive the excessive freezing that they withstood during winter.

    Whatever the method of preventing ice crystals from forming and surviving freezing temperatures, the study of these animals can result in advances in science. These advances could possibly revolutionize organ transplantation. Currently, organs are kept cold, but not frozen and are viable for only a few hours. Figuring out the mysteries of how these animals survive sub-zero temperatures could mean longer viability in the freezing of organs intended for transplant.

  8. Scotsman CU50GA Undercounter Gourmet Ice Machine

    Gourmet ice cubes are the perfect ice for people who understand that the ice used can make or break a drink. When it comes to top shelf and exclusive liquors, regular ice cubes sometimes just do not make the grade. Gourmet ice is clearer, denser, and larger than traditional ice. Due to the clarity of the ice, it is purer, imparting neither taste nor odor into the beverage. Because it is larger and denser, it melts more slowly so that the beverage does not become too diluted.

    The Scotsman CU50GA is a small undercounter ice machine. It is capable of making up to 65-lbs of gourmet ice cubes per day and can store up to 26-lbs of ice. Because the amount of ice produced is small, this unit lends itself well to executive board rooms, VIP suites, home bars, and other places with light ice needs.

    Features of the Scotsman CU50GA

    At just 34”-36” high and 15” wide, the unit lends itself to a wide array of installation opportunities. The unit is air-cooled and the intake and discharge vents are located on the front of the unit. This means that no side clearances are needed for installation. All that is needed is a 115-volt power outlet, an incoming water line. This unit utilizes a gravity drain. Clearances for the water line and power supply are needed at the back of the unit. The Scotsman CU50GA is even approved for outdoor installation, making it perfect for outdoor bars and patios.

    The user-friendly control panel on the Scotsman CU50GA will alert the owner/user to any changes in the machine's status. The CU50GA is Energy Star certified and is energy efficient. It uses just 14.4 kWh of electricity and only 34-gallons of water for every 100-lbs of ice produced.

    After every freezing cycle, the WaterSense technology flushes hard water and minerals from the machine after every freezing cycle. This helps to prevent scale build-up within the unit.

    The Scotsman CU50GA comes with an outstanding warranty package as well. A 1-year warranty is provided for parts and labor on all components. A 5-year warranty comes for the compressor and the condenser.

    If you have need of gourmet ice for your distinguished customers, staff, and guests, then you need a gourmet ice machine. With all of the benefits and the amazing warranty, the Scotsman CU50GA delivers.

  9. 7 Lucky Cocktails for St. Patrick's Day

    It's March. That means March Madness, the Ides of March, and that day filled with wearing green and imbibing green beer. Yes, we're talking St. Patrick's Day. Since we're already going to be imbibing alcohol, why not expand your tastes a bit and try these seven St. Patrick's Day cocktails?

    The Recipes

    1. The Crooked Golf Swing:

    It has a strange combination of ingredients. But don't let that put you off. This cocktail is actually fairly tasty. It manages to stay in balance. It's also neon green, to boot. It goes perfect with your St. Patrick's celebration.


    1 oz Midori
    1 oz Amaretto
    Goslings Black Seal Rum
    3 limes


    Muddle the limes in a shaker with a muddler or the back of a spoon, then fill the shaker with ice and add the Midori and the Amaretto. Shake until icy cold and strain into a rocks glass full of ice. Gently pour rum to the top of the glass as a float.

    2. The Shamrock Sipper

    This drink is light, minty and refreshing. Especially good if green Guinness is weighing you down.


    2 parts Skinnygirl Cucumber Vodka
    ½ part fresh lime juice
    Club soda
    Muddled mint leaves
    Shamrock-shaped cucumber slice for garnish


    Shake all ingredients except club soda with ice and pour into a glass. Top with club soda for extra fizz. Garnish with your shamrock-shaped cucumber slice.

    3. Kiss Me, I'm Irish

    This is a playful take on the Midori sour. It's actually perfectly balanced between sweet and tangy. If you're going to make St. Patty's Day a girl's night out, this is perfect.

    2 ½ oz VOGA sparkling
    1 oz Midori melon liqour
    1 oz vodka
    1 ½ oz lemonade


    In a shaker, combine ice, vodka, Midori, and lemonade. Stir gently and strain into a chilled cocktail glass. Top with VOGA sparkling. Garnish with a lemon slice.

    4. Sauza's Midori Melon Margarita

    If you're not into drinking green things that don't taste great, this little cocktail will please you. It's tangy and tropical, and who can't use that?


    1 ½ oz Sauza Signature Blue Silver 100% Agave Tequila
    2 Midori liquor
    2 cups fresh lemon sour
    1 cup fresh lime juice
    Lime wedges and melon balls for garnish


    Combine all ingredients in a pitcher and stir. Place into the fridge to chill. Pour into martini glasses. Garnish with a skewered lime wedge and melon ball.

    5. Dizzy Leprechaun

    Want a cocktail that will inspire your guests to dance -and- help them keep to that dietary New Year's resolution? This low-calorie cocktail will do both.


    3 oz lemon-lime sparkling ICE
    1 oz tequila
    Splash of Triple Sec
    Fresh squeezed lime


    Combine all ingredients in a shaker, shake and pour into a chilled rocks glass rimmed in salt. Garnish with a slice of lime.

    6. Luck of the Irish

    Cucumbers and lemons are refreshing and light tasting. Combining them together into a cocktail is sure to liven up any party.


    4 oz Lemonade Sparkling ICE
    1 ½ oz vodka
    Cucumber and lemon slices


    Muddle a few cucumber slices with vodka. Strain and pour into a tall chilled glass over ice. Top with Lemonade Sparkling ICE. Garnish using your lemon and cucumber slices.

    7. Clover Margarita

    Cucumber and mint team up again in this twist on a traditional margarita. Ditch the food coloring. It's not required to get the gorgeous green color you want on St. Patrick's Day.


    2 oz Herradura Silver tequila
    ¾ oz lime juice
    ¾ oz simple syrup
    4 slices cucumber
    6-8 mint leaves


    Place the cucumber and mint into a shaker and crush gently with a muddler or the back of a spoon. Add ice and the rest of the ingredients and shake until ice cold. Strain the drink into a chilled rocks glass rimmed with salt.

    Any one of these cocktails can put the green into your St. Patrick's Celebrations. Most are easily made and require only a few ingredients. This year, forgo the food coloring dropped into beer and try some naturally green cocktails. And while you're at it, why not try them with some gourmet ice?


  10. Ice Farming Helps Local Economy

    When you hear the words 'ice farmer,' you might think about those people long ago who carved ice from rivers into blocks to be sold. Today, ice farmers actually create ice for people to climb. The sport has been around since the 1960s, but really began to take off in the '90s.

    The southwest Colorado town of Ouray has a population of just 1,000 residents, but it has become an international destination for athletes known as ice climbers. The city hosts one of the largest ice climbing parks in the world. There are nearly 200 different climbing routes and 17,000 vertical feet of climbing space.

    The people who create this climbing winter wonderland are known as 'ice farmers.' Each year, during the winter, they use a system of pipes, irrigation, and shower heads that are situated at the top of the gorge. They use these tools to create towering walls of ice.

    While there are several natural ice climbing destinations, there are now just a handful of man-made ice climbing destinations. Wyoming and Minnesota both have man-made ice climbing parks. However, Colorado's Ouray Park is the most popular of all.

    How Ice Farming Works

    Dan Chehayl, the operations manager at Ouray, described the process of ice farming.

    Ice farmers head out as soon as temperatures start dropping in November. They go out to a rock face or a cliff and either divert existing water sources or enhance them to focus the water in one area.

    Before they can start growing their crop, they must make sure that their equipment is in working order. They also have to “deveg” the local area, pruning vegetation and shrubbery that has grown up over the summer.

    The actual ice-making process begins by running water through the drains to saturate the cliffs so that the ground becomes colder so that it can bond with the ice that will begin to grow. Shower heads placed at various intervals are set to either a light or a heavy spray, to encourage different kinds of ice growth, based on need.

    The water used is runoff water, or overflow water from the city's water supply. That water can start running around November 20th and it can take up to a month and sometimes more before the ice is safe and sustainable enough to open to the public for climbing.

    If not for the climbing park, Ouray would be a ghost town during the winter. Before the ice park began to take off in the 90s, there was little to no economy. As the park grew and became more popular, a thriving tourism trade grew up along with it. Local businesses and the community as a whole rely heavily on the ice park to keep them going through the winter months.

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