Monthly Archives: December 2014
The cubelet machines are Hoshizaki’s answer to Scotsman’s nugget ice machines. Not only are they water efficient, but they can be installed for either residential or commercial uses. The undercounter design is also ADA compliant, which means that it’s at the perfect height for people in wheelchairs.
The C100BAF-AD is an excellent small-volume ice maker which can produce up to 96 pounds of ice per 24 hours, and can store up to 22 pounds of ice within the cabinet. This ice maker is perfect for those people who love throwing parties. It can accommodate 20 people’s ice needs rather comfortably.
As you can tell, we’ve been reading a little bit more about the health code violations that have been happening around the country. Today, we’re going to take a closer look at the stadiums in Kansas City
The Kansas City Royals and the Kansas City Chiefs have little to talk about when it comes to the food and drink that is being served in the stadiums. There were numerous health violations, including mold growth in the ice machines of the stadiums.
Bacteria in the ice machine can cause biofilm, which in turn can cause visible mold. Bacteria can survive everywhere, even in ice machines, and that bacteria secretes a film. As more and more of the film grows within the ice machine, it gets harder and harder to remove.
Ice machines are our bread and butter, and we would love to read more stories about how having ice on the scene really made the difference. Unfortunately, today we’re reading a story about how an ice machine was partially responsible for closing down a restaurant.
The Tampa Bay area provides an excellent contrast to the more cosmopolitan nature of Orlando. It’s got excellent Cuban food, the Salvador Dali museum, and more. St. Petersburg Beach has quite the array of bars and restaurants to its credit. However, today we get to talk about a not-so-hot spot, the Postcard Inn Bar and Grill.
The PCI Bar and Grill has been fraught with many issues. The health inspectors have been in several times over the past couple of years, and they finally ordered an emerge
The trends are not all about alcoholic drinks. Sure, you can have your gin and tonic or an oddity made with grasshoppers as a garnish, but the soda drinkers are speaking up for their run in 2015.
Yes, CNN is looking forward to cocktails going old school and minimalist, but sodas, crazy and delightful, are becoming easier and easier to make – both commercially and in the home.
We’re looking forward to the idea that craft sodas might be coming to take their place in the restaurant, as many foodies are saying ‘Anything but cola’ in response to the syrups that we’re receiving in cans. It’s hard not to think about the house-made soft drinks, too
Yesterday, we talked about the kegerator, and it got us to thinking about some of the most excellent bars in which we’ve had drinks. With creative bartenders, bar managers, and staff, the experience of hanging out in a bar can be transformed into an exquisite experience.
The artisan treatment is coming to every aspect of the drink industry, and ice is much like the silent partner which needs no introduction. One of the innovations that barkeeps are making to their drinks is to have custom ice.
While they might start out as heavily filtered crushed cubes or nugget ice from the Scotsman, Hoshizaki, or even U-Line undercounter machines, they don’t end up that way when they land in customer’s drinks. For instance, smoked ice cubes are made by taking crushed ice, smo
In many restaurants, the ice machine hangs out in the back, out of the way of the main cooking area. One reason for this is that the exhaust from ice machines adds heat to the already hot kitchen, and the people working in the kitchen are sweating enough.
The folks at Ice-O-Matic work with people in the restaurant industry every day, and they’ve listened to those complaints about how all ice machines were too hot to keep in the back. This is one of the reasons that Ice-O-Matic created the Top Air Discharge feature on select machines.
Instead of blowing the hot air from the side of the machine, the air is blown toward the ceiling. Most kitchens are vented so the hot air just escapes. This helps the workers
Yesterday, we talked a little about gourmet ice and how fantastic it is in a good drink. We think that ice is a surprisingly important component of cocktails and beverages. Ice machine companies have come up with a variety of shapes. Today, we’re going to look at the Manitowoc Ice Octagon Ice.
The Manitowoc Ice SM-50 Ice Cube Machine produces up to 53 pounds of ice in a 24 hour period. The octagonal ice machine from Manitowoc is designed as a standalone device, so as long as you have drain lines, you can put it anywhere. Being an undercounter ice machine, it can also store up to half that within the hopper to access at any time. This is compared to the standard ice makers (we used GE refrigerator ice makers as the standard) in fridges which make around 3-5 pounds of ice a day and store it.
Octagonal ice is unique and hollow, so when you bite into it you can get a real crunch, but you can also let i
We’ve been catching up on our reading lately and found this article in the New Orleans Advocate titled ‘Is gourmet ice all it’s cracked up to be?’ It’s good to see that the gourmet ice is catching on.
There is one quote which stands out to us in the article. “You can make a really good drink without high quality ice or you can make a perfectly terrible drink with the best ice available to you. Ice is less important than balancing your flavors well,” says T. Cole Newton, owner and head manager of the Twelve Mile Limit in New Orleans.
To many, a gourmet ice cube is the same as the normal full cube or half cube that you’d get at any buffet or convenience store. To some,
Close your eyes and think about the places where you’ve seen an ice machine. Maybe it was at the gym, where people were icing their boxing bruises. Perhaps you’ve seen that ice making head over the soda dispenser at your favorite convenience store, or maybe you’ve even had a vacation night or two in a hotel where there was a dispenser at the end of the hall.
Regardless of where you’ve seen the ice machine, you probably noticed that there were two parts to it: the ice machine head and bin. These are two completely separate pieces of equipment, created that way, and completely dependent on the kind of usage that you’ve got.
Today, we’re going to talk a little bit more about how you can save money on your ice machine by purchasing the ice making