Monthly Archives: January 2013

  1. Keep a Clean Ice Machine…Or Pay the Price

    Cleaning ice Machine During our recent social media campaigns, we noticed a few harrowing tales related to ice machines. Some were more drastic than others, but all included the ice machine in one way or another. The occasional ice overflow was seen a few times. Others took to Twitter simply to complain that the bin door knocked them on the head again. There were a few issues that were a lot more serious however. Whether you believe it or not, there are many health inspectors that work within the foodservice industry, and they are also very active on Twitter. Following their tweets, we found reports of mold in ice machines, slime buildup in ice machines, and unsanitary ice machines in bars and restaurants – and all of them cited the restaurant in question directly, or included a link to an article that did so. This meant that all

  2. Tall, Slim, and Productive? Hoshizaki’s KM-600MAH is a Super Model

    What more could you possibly want from an ice machine? Hoshizaki’s high quality crescent ice is visible in a variety of different restaurants. The next time you go out to any foodservice establishment – from a fast food joint to a high class restaurant – take a look at the ice in the cup or glass. More than likely, you will observe Hoshizaki’s crescent cube floating in your beverage. The reasons for this go beyond the quality of Hoshizaki’s ice. Hoshizaki’s ice machines, especially the KM-600MAH, are some of the most reliable around, and with this model from the Hoshizaki’s Slim Line, the advantages have never been greater.

    We have said much about Hoshizaki’s stainless steel evaporator plate and the way it produces ice more consistently in high temperatures. A big enough deal has been made about how Hoshizaki’s ice is perfect for use in soft drinks and mixed drinks. It is ideally shaped, so a great amount of it can be fit

  3. Scotsman Ice Machines: Ice Making and Money Saving

    Save WaterIf you need a lot of ice, you are inevitably going to need a lot of water. With this in mind, we did some research to find out which ice machines are the most conservative in their water consumption. This article will be helpful for those that have high end ice needs (around 1,000 pounds per day) and are looking to cut costs where they can. Doing a bit of research, we looked at three cube producing ice machines that create around 1,000 pounds of ice per day. The ice machines assessed were the Scotsman C1030MA, the Manitowoc ID-1002A, and the Ice-O-Matic ICE1006A. What we found was an ice machine that will consume tens – possibly even hundreds – of thousands of gallons less than the others.

    All of these ice machines create around 1,000 pounds of ice per day. These ice machines may be used in large nightclubs like those found in

  4. Hoshizaki Stainless Steel Evaporators: What’s Inside Counts

    You’ve probably heard this, or a similar saying before. Perhaps you’ve used it to explain the value of character and personality to a child, or maybe it has been important when choosing a new car. A flashy model may provide all the visual appeal in the world, but if there is no substance under the hood, the car will not last and will not be worth your investment. Hoshizaki keeps this in mind when constructing their ice machines, and they provide the only stainless steel evaporator in the ice machine industry. This sturdy, reliable construction allows for the most consistent ice making possible.

    Crescent ice cubes produced by Hoshizaki ice machinesAll restaurant equipment will succumb to wear and tear over time. It is inevitable. Your ice machine is no different. Over time, the evaporator plating of a le

  5. Upgrade Your Ice Machine: Lower Costs, Increase Profits

    The Right Ice Machine Will Save Your Business Money

    If there were an easy way to make your business more money, would you consider it? You don’t need to answer that question, because we all already know the answer. Having the occasional promotion or special is a great short term way to draw in customers and to generate a buzz or interest in your establishment. Long term however, you must consider the money you spend as well as the money you generate. In the bar or restaurant, you are required to purchase food, soda, beer, liquor, and supplies on a weekly to monthly basis. These purchases are inevitable, so to save money long term, more consideration must be given to the amount of money spent simply on the cost of operating your larger kitchen appliances or machinery – appliances like your ice machine.

    It is both a blessing and a curse that most electronics, machinery, and appliances are outdated within a year or two after they

  6. Ice for Injury: Prepare with an Ice Machine

    Anyone who is or has been active in sports or any sort of physical activity knows that an injury can happen in a split second. A turned ankle or a sprained wrist can occur in the blink of an eye and these injuries are often some of the most painful problems that one can experience. While one rarely goes into an event thinking that one of these injuries will befall them, it is important to be prepared in the event that they do occur. The first step to treating any injury is to ice it immediately, to reduce swelling and to slow the blood flow to the affected area. Elevating the injury above the chest and heart will help reduce swelling as well, but ice should be applied to the affected area as soon as possible. With a quality ice machine in your athletic facility, you can rest assured that you will have ice when you need it most.

    Swollen Ankle after Sprain Needs Ice

  7. The Best Ice for Scotch- from a Gourmet Ice Maker

    Finally, we can turn our attention to the right ice for scotch! This statement will undoubtedly be met with disdain by many scotch purists, as it is generally accepted that drinking scotch “neat” or “straight up” is the best way to enjoy high end glasses. This is true if you want to enjoy every flavor of a carefully prepared and crafted spirit. However, it is also well known that a few drops of water can allow a glass of scotch to breathe and open up, releasing aroma and flavor. If you however, insist on adding a bit of ice to your scotch – something many Americans choose to do – then there is no better ice to use than gourmet ice. Gourmet ice is called by a variety of names - octagon ice, top hat ice- and is produced by a few different ice makers. These ice makers produce undisputedly the best ice for scotch and whiskey.

  8. Having an ICE New Year With a New Ice Machine

    Ice and snow 2013 imageNew Years and the holidays have come and gone and for many of us in the bar and restaurant industry, this is the time of year where business begins to return to a bit of normalcy. There will be the inevitable stragglers celebrating their holiday parties until the end of January but for most, the rush will start to dissipate. Hopefully, your business was adequately prepared to handle the influx in volume, but if it was not, you may need to assess areas where you could have done better. Did your ice machine keep up with demand? Was your ice bin large enough to store an adequate amount of ice or were you constantly waiting on your ice machine to create more? Did your customers approve of your ice’s quality, or was it cloudy, with a foul taste or odor? If any of these issues were apparent, you may need a

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