Monthly Archives: September 2014
There are two types of cooling for ice machines: air cooling and water cooling. As a general rule, the air cooled ice machines will work well under most circumstances, but they are not as energy efficient as water-cooled ice machines and will fail to work if the environment is too hot. The water-cooled machines are inefficient with water, using about 100 more gallons to make 100 pounds of ice, but they’re slightly more energy efficient and can work in more locations. When would you use a water-cooled ice machine?
There are two types of water-cooled ice machines:
Once Through Cooling System
A once through cooling system will take water through the pipes, cool the machine once, and then send the heated water down the drain. It is a highly inefficient method, which is why ENERGY STAR was reluctant to give any water-cooled machines its label until recently
Closed Loop Cooling System
A closed loop water c
Manitowoc’s humble beginnings started in 1902 with the creation of the Manitowoc Company by Charles West and Elias Gunnell. The company was named after the city that it was founded in, Manitowoc, Wisconsin. The company began with shipping and shipbuilding, but expanded its capabilities to include refrigeration equipment shortly after World War II.
Manitowoc Ice was officially formed in 1964, inspired by the mission to create the perfect ice machine – one which was perfectly efficient, conscious of both costs and food safety. Their inside-the-box thinking is often just what consumers who are looking for reliable ice production need. That said, they have introduced many styles of ice machines to the public.
Manitowoc Ice makers, like their Q series, were designed to be innovators in their field. The Q series features their QuietQube technology, changing the paradigm for remote condensing. Their S machin
As ice machine specialists, we’re reading about ice machines and water quality on a daily basis. We understand that in some cases, it’s nothing short of a miracle that drinkable water finds its way through a municipality’s pipes, given that there are so many sources of contamination along the way. It’s surprising to see the exact components of some drinking water.
The Natural Resources Defense Council (NRDC) conducted a survey of 19 cities to determine was in their drinking water. It’s chilling to think that there are some places which have very poor or no protection from contaminants.
What’s in our drinking water?
There are tons of germs in our drinking water. These germs are especially hazardous to those who have compromised immune systems or are susceptible to certain types of maladies. The germs are picked up through the pipes as well as through standing water.
Lead was used in the
Hard water is created when ordinary water slides through magnesium, calcium, and other minerals. The water itself will pick up some of the minerals associated with chalk, limestone, or perhaps dolomite. Unfiltered hard water in an ice machine can slow down the performance of that ice machine because those contaminants get in the way.
There are a couple tactics that you can use to soften the water that goes into your ice machine.
Magnetic Water Softeners
These softeners are put directly into the plumbing system so they can transform the hard water minerals into non-scale-producing materials. Using a magnetic water softener will soften the water system-wide, so you can get softer water for your patrons’ drinks, your patient’s ice, and so on.
Standard Water Filters
Water filters can be installed directly into the ice machine that you’re using. The water filters catc
Ice is considered a food by the FDA, but you’ll only see it show up on the menu in the most avant-garde of restaurants. However, it needs to be treated with the same respect as the steaks, seafood, or subs served in the restaurant. Here’s how to treat your ice right so it treats you and your customers right.
Regularly clean and sanitize the ice bin
You wouldn’t store your food in dirty containers, would you? Unclean ice means the potential spread of bacteria and other baddies. Be wary of letting ice build up in a bin that you can’t remember when you washed last.
Keep the scoop out of the bin
There’s a few reasons to keep the ice scoop out of the bin. The first is that it can become buried inside the ice machine and you’re left fishing around for it. The second is that it can cause ice near it to melt. That liquid water can attr
When running any service operation like a bar or restaurant, everything has to be on point. The servers have to be great representatives of the company and know the menu inside and out. The cooks have to know how to prepare the food to perfection, and all of the equipment needs to be working.
One of the biggest goals within any operation is efficiency. You want to be able to serve the customers quickly while giving them the best restaurant or bar experience possible. That’s one great reason to have an undercounter dishwasher right at your bar.
We’ve talked about how having an undercounter ice machine can help with the bar’s operations. Let’s take a closer look at why a dishwasher is also an excellent choice.
- Dishwashers reduce the time that the bar backs have to spend moving empty glasses from the back to the front and vice versa.
- Having a commercial undercounter di
We recently went to a pizza restaurant that made me sad. It’s been in business for a few months and we were curious about it. That spot had seen a number of restaurants come and go in that location and we thought they must have been doing something right.
Unfortunately, the quality was so poor we’re not even going to return in another couple of months just to see if it’s gotten any better, assuming it’s still in business. There were a number of things wrong, but the real kicker was the ice machine. It looked like it had seen better days. It was an undercounter Scotsman ice maker. We have no problem with this brand, but this particular ice machine had seen better days.
There was a bit of water on the floor around it, like they had gotten ice out and some of it had spilled. That’s a contamination hazard, and a slip and fall hazard too. The other thing was that this undercounter S
The Scotsman ice machine label originated in 1921 when Queen Stove Works bought the American Gas Machine Company. Together, they created the name Scotsman and sold ice chests, heaters, and a lone commercial ice machine (imagine how much ice that produced!)
The company remained until 1957 when the Queen Stove Works was bought out by King-Seeley, then merged with American Thermos Products Company in 1960. The new name was King-Seeley Thermos.
In the next move, King-Seeley Thermos bought the Italian company Frimont S.p.A. The Scotsman ice machine label was placed on these new acquisitions. The King-Seeley Thermos Company was then bought by Household Finance, and labeled under Household Manufacturing.
Later, Household Manufacturing divested itself of their Refrigeration Products Group, which later went on to become Scotsman Industries. Once free to focus on commercial ice product, Scotsman ice mac
Proper cleaning and maintenance for your commercial ice machines is a must. Mold, slime, and bacteria can build up in the bins, turning the ice from a nice repast into a health hazard. One of the most prevalent issues that ice machines have is scale.
What is scale?
Scale is a build-up of mineral deposits on the inside of your ice bin. It’s aggressive, causing many maintenance issues like having improper ice cycles, discoloration in the ice, and bad flavor to the ice. The scale works against your machine, preventing it from freezing ice efficiently.
How does scale form?
Scale forms as calcium and magnesium are removed from the water that’s used for the ice. As it melts, those deposits are left behind, resulting in scale.
How is scale prevented?
While scale is not completely preventable, it can be minimized through the use of a wa
With proper maintenance and care, our ice machines can last for decades. However, our technology keeps improving and your business might have grown since your last purchase. You might have noticed that your machine is lagging a little bit behind the icepack. What are some signs that you might need to replace your commercial ice machine?
Over the past 20 years, advances have been made in energy efficiency. The modern Scotsman ice machines make ice using less energy than their 20-year-old counterparts, leaving more money in your pocket. Is your current ice maker as energy efficient as it could be?
You have been putting your heart and soul into making your business grow. Those efforts have really paid off, as you now have twice the number of customers as you had five years ago. And yes, your Scotsman ice