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EQUIPMENT COMPARISON Exactly what ice shape do you
Perfect Your operation rises
or falls on your food and drink, but those are only two of three products you purvey to customers. The third is ice. By Rita Negrete-Rousseau, Contributing Editor
You may discount the importance of frozen H2O because you give it away for “free,” but your customers’ satisfaction with a cold beverage depends a great deal on the ice inside—whether it’s the craveable crunchy slush at the bottom of a soft drink, or a glass-clear
need for the beverages and foods you’re serving? Here’s how to choose ice shapes and the machines that make them.
ICE Plus, we sum up maintenance.
adamantine cube at the heart of a single-malt scotch. Ice makers aren’t the fussiest pieces of equipment in a restaurant but choosing the right machine for the job and then maintaining it properly for long, reliable service can make a big difference to your bottom line. And 2018 may be a particularly good time to rebrought both new Department of Energy standards (minimum criteria that every ice machine maker must meet) and new numbers for the Environmen-
An employee at the Anaheim White House Restaurant, Anaheim, Calif., collects ice cubes from a Scotsman Prodigy modular cube ice maker. Celebrity Chef Bruno Serato owns the restaurant, which also helps serve dinners to children in need.
tal Protection Agency’s Energy Star 3.0 label (the best of the best in terms of energy efficiency). Some manufacturers extensively revamped their product
Ice photo courtesy of Kold-Draft
evaluate your ice needs, since January
line to comply with the new standards,
Photo by Kelsey Wilhm Photography
24 JULY 2018 fermag.com
fermag.com JULY 2018 25
EQUIPMENT COMPARISON
President of DeMotte, Ind.-based Polar Ice
ant-filled evaporator.
Systems, which sells, leases and services ice
For ice harvest, the
machines. However, he cautions, operators
grid briefly heats
should note each maker’s efficiency stan-
rather than cools,
dards, since there are substantial differ-
then the cubes drop
ences from one manufacturer to another. For
all at once. The ice
example, product spec sheets typically list
harvest, every 12 to
energy and water usage per 100 lb. of ice;
18 min., comes with
several manufacturers, but not all, submit
an audible “clunk.” Ice makers create
their numbers for Remote ice delivery
certification by the
equipment helps
Air-Conditioning,
gourmet “top hat” or
How easy is it to service
“champagne cork” shape cubes a bit differently, in a grid
the ice machine you’re
ensure sanitary ice; em- Heating & Refrig-
researching? This model
with water injected through a tube into each cell. When the
eration Institute.
has a hinged front panel.
machine harvests ice, each cube has a large divot or cavity
ployees never have to
Larger chains are
transport it. It's easier to access the dispenser
studying their ice
hopper for cleaning too.
needs carefully and
Courtesy of Follett.
making changes
Far r.: Cubers typically
where the tube was.
harvest ice in batches
Whatever its size or shape, cube ice made in this way is
or in individual cubes,
typically clear because it contains very little air or sediment; as the layers form, these “contaminants” get pushed
depending on the model.
accordingly. “We
out. However, some cubes are clearer than others. Water
Courtesy of Maxx Ice.
while others needed to make fewer modifications.
recently tested moving from cube to pellet-style ice,” says
The new numbers mean there are fewer Energy Star-rated
one operator of a quick-service chain. “Our testing was suc-
15% and water consumption by 35% compared to previous
speed of production. “Operators always want a bigger,
units on the market; however, ice machines from all major
cessful, and that’s the direction we’re heading, replacing
models, according to the operator.
faster ice machine, but the faster you make ice, the more
makers now make more ice with less energy and less en-
existing cube ice makers with pellet-style machines from
vironmental impact than units that rolled off the line just
several manufacturers as the current machines fail.” The
Ice Machine Types, How They Work
a few years ago. “Operators looking for savings on water
chain found that 70% of its customers preferred chewable
Operators typically use several types of ice in their facili-
Cubers don’t turn all the water that enters the machine
and electric bills need to really evaluate this depending
ice. What’s more, the new pellet (nugget) ice makers, in-
ties, but most types are made by one of two basic methods.
into ice; the purest water freezes first, leaving behind a
on the age of their current machine; they may actually be
stalled both in kitchens and in beverage dispensers, boost
Cube ice comes in many sizes and shapes. It’s made layer
residue of mineral- and sediment-filled water that flushes
astonished by the efficiency upgrades,” says Tim Birkett,
beverage yield by 20% and cut energy consumption 10%-
by layer by flowing water over a grid cooled by a refriger-
out. Different ice machines will flush varying amounts
FLAKE
NUGGET
CRESCENT CUBE
Flake ice consists of loosely-packed ice formed on the
Nugget, or compressed flake,
These small crescent cubes, unique to one manufacturer,
SMALL or HALF DICE
ice is about 5%-20% wa-
combine the clearness and hardness of cube ice with good
ter, so it melts a bit when
displacement in the cup, cool-
by an auger. The ice is moved
the drink is poured, cool-
ing drinks quickly without
7
to an outlet in the freezing
ing it quickly. Favored for
diluting them as nugget
provides about the same
chamber, where it exits into
soft drinks, ice nuggets are
ice would. This type
displacement as crescent
the storage bin. This ice
beloved by customers because
of cuber harvests ice
cubes. Use this type of
has a high water content
they absorb beverage flavors and
differently in that each
ice for blending smoothies
(up to 40% water) and can
are easy and safe to chew. They provide
crescent cube drops
too.
u co
of Ice -O-M atic
26 JULY 2018 fermag.com
ice, salad bars and other display purposes.
from the evaporator
product and thus lower ingredient cost. Nugget ice also can
grid one by one vs. in
be used for blended drinks and smoothies.
one large batch.
Use this hard, clear ice, typically 3/8 x 11/8 x
oc
/8 in., for soft drinks. It
f yo es t r cou Photo
u co
r te sy
good displacement in beverages—more ice means less
facturer. “Sometimes there’s a bit of a tradeoff.”
oto Ph
oto Ph
be shaped by hand. In foodservice, it’s used for fish on
r cou Photo
f yo tes
potential there is to trap air bubbles,” explains one manu-
M an ito w
freeze chamber, then pushed out
Fo lle tt
interior surface of a barrel-shaped
quality obviously affects the clarity of ice, but so does the
r te sy
of H
osh izaki
fermag.com JULY 2018 27
EQUIPMENT COMPARISON
Top 5 Spec Tips: Ice Machines A new ice machine is a major investment, so think carefully about your needs before talking to a dealer. Things to consider:
j What are your ice needs? Your goals? For soft drinks from a
of water during the icemaking
ing amount of ice—about 35 lb. per cu. ft., changed two or
process. Machines can
three times a day.
beverages, hard, clear cube ice; for icing seafood or for a salad
flush anywhere from 12
Nugget ice—a popular choice for soft drinks—forms like
bar, flake ice. You may need more than one ice machine. Some
to more than 30 gal. of
flake ice, but with another step in the process: as it emerges
operators pair beverage dispensers with a dedicated ice maker,
water for every 100 lb. of
from the augered freeze cylinder, it pushes through holes
while others have only an ice bin, with employees refilling ice
ice manufactured. Check
in an extrusion head, compressing it into tubes of soft
from buckets. An undercounter ice maker might be handy for the
spec sheets; nearly all
compressed flake, which a sweeper arm periodically cuts
bar, but often an ice bin will do.
makers list a model’s
into chunks about ½-in. long. These chewable chunks still
water usage.
contain a good deal of water (up to 20%), which slowly
k How much production will you require? On average, restau-
Batch cubers come in a
releases into the drink as the nugget melts. Operators use
for maximum summertime demand, not for average demand. (If
wide range of sizes, from
nugget ice for soft drinks, in blended drinks as well as for
usage varies wildly, consider a bigger ice bin.) If in doubt, size up.
undercounter units that
prep or display purposes (although it’s not as shapeable as
produce 50 or 60 lb. of ice
snowy flake ice). Nugget-ice machine capacity ranges from
l Air-cooled, water-cooled or remote cooled? Air-cooled
a day to monster machines that can
145 to 1,800 lb. a day.
work well for institutions such as supermarkets, hospitals or
crank out up to 2,800 lb. daily.
dispenser, you’ll need nugget ice or the smallest cubes; for adult
rants use 2 lb. of ice per customer per day; bars use 3 lb. Size
systems are the simplest and cheapest. Water-cooled systems
Generally, LSRs and other operations that primarily serve
casino hotels that have a closed-loop water line. (These units use
Flake ice, used for icing fish,
Newer ice machines make
non-alcoholic soft drinks choose nugget ice or small cubes
less electricity but because they require so much water, none
seafood or other items being prepped
more ice with less energy and
to fill beverage glasses, since the smaller pieces of ice dis-
have an Energy Star rating.) Remote air-cooled systems, with the
and for salad bars and other cold
less environmental impact
place more of the beverage and thus lower ingredient costs.
condenser outside the restaurant (usually on the roof), minimize
displays, is made by a different
than units just a few years old.
Bars and full-service restaurants that emphasize adult
the ice maker’s heat and noise. Locating the compressor outside
method. Loosely-packed ice forms on
Aspects of this one-piece, dual-
beverages will probably want to choose larger, harder cubes
also cuts down even more on noise. However, remote systems
the interior surface of a barrel-shaped
sided stainless evaporator (l.)
that melt slowly and preserve the integrity of the cocktail
are costlier and require working with the building owner and local
freeze chamber, then an auger shaves
enables it to produce harder,
ingredients.
building inspectors.
it off the sides of the cylinder, push-
clearer ice and more of it in
ing it out. It has a high water content
fewer cycles. Above: The inner
Maintaining Your Ice Machine
(up to 40% water), so it’s unsuitable
workings of a cube ice ma-
No matter how great your new ice machine is, neglecting
top and be sure to consult the manual to confirm the clearances.
for beverages.
chine. Courtesy of Hoshizaki.
maintenance will lower its efficiency and shorten its life,
(Is your ceiling high enough for the unit you want?) Place it as
Flakers produce 200 to 2,500 lb.
reducing the value of your investment. Don’t wait until
far away as possible from the cookline, in a spot that’s out of
daily. Iced displays require a surpris-
something begins to go wrong to think about your mainte-
employees traffic flow but close enough for convenience. Next,
m What physical limitations does your space have? Place your ice maker where it has breathing room at the back, sides and
consider electrical supply. Some units which produce less than
TOP HAT
GOURMET CUBE
Top hat cubes offer a large
This large, cylindrical or eight-
Third, ensure an adequate incoming water supply, with a dedicat-
come in a range of sizes,
surface area relative to
sided cylinder shape (the
ed line, and filter the water to the manufacturer’s specifications.
from about ¾ x ¾ x ½ in.
their size, so they cool
largest version is 2-in.
You’ll also need a floor drain. Remember, it’s extremely important
to large cubes about
drinks more quickly
long) consists of hard,
that the ice machine be level. Finally, you can mix and match
1¼ in. on each side. Small
than square cubes
clear, slow-melting
brands of ice makers and bins if needed, just measure well and
of equivalent size.
ice, allowing premium
make sure they pair.
liquors to retain their
n How much do you want to spend? Now or later? Cubers
Square or rectangular cubes
oto Ph
cubes offer good displace-
u co
ment in beverages as well as
r te sy
of S
cots man
clarity and an attractive uniform
cost more than nugget ice makers but tend to be longer-lasting.
flavors and aromas for
shape, so they’re ideal for medium
Remote units solve a lot of problems but cost more. Heavy-duty
a long time. Ideal for sh iza ki
to large restaurants that serve both soft drinks and adult
Ho
beverages. Full-size cubes cool premium drinks with little dilution and offer visual attractiveness. Cubes are slow to melt in an ice bin.
and can be single-phase or three-phase, three-wire or four-wire.
r cou Photo
f yo tes
high-end craft spirits as well as on-the-rocks adult beverages.
to wo c
CUBE
700 lb. of ice a day can use 115V, but others require 208V-230V
i an fM o y r tes Photo cou
construction and convenience features also add to the cost, as will a maintenance contract, but it could be hugely worth it. Your dealer can help you balance upfront cost with ROI over the lifetime of the machine. One possibility: leasing rather than purchasing outright.
28 JULY 2018 fermag.com
fermag.com JULY 2018 29
EQUIPMENT COMPARISON
You may need different ice
panel, he adds. (Note you may need to remove some com-
machines, producing various
ponents and submerge them in ice-machine cleaning fluid.)
ice shapes, to run your op-
If you think the task is too complicated or time-consuming,
eration. This model makes
you can either purchase an ice machine with an automatic
flake ice for salad bars and
cleaning cycle or make the periodic scrubbing part of an
other cold displays.
ongoing contract with a service agency that specializes in
Courtesy of Ice-O-Matic.
ice machines and is on your manufacturer’s list of qualified servicers. And consider ice machine sanitation systems
nance schedule. Even if you’ve
You, your staff, your service agency or a water filtration
tested your municipal
specialist should change the water filters on the same six-
water and installed
month schedule, if not more frequently. If the water supply
the filtration system
is problematic—for instance, well water with high mineral
recommended by
content—examine the filters and switch them out more
the manufacturer
often. A reduction in ice production or a sudden spike in
before plugging in
error codes may signal that scale is building up in the ma-
your ice maker, both
chine. Scale buildup also can happen in the water pipe to
the water itself and
the machine, particularly if the pipe was too small to begin
the air around it can
with; if that happens, call a plumber. Maintaining your ice ma-
microorganisms into
High employee turnover?
chine is essential, not only
your machine. “An
Reinforce your training by
because it’s a big investment
ice machine is warm
opting for a machine with
but also because its perfor-
and moist, and it’s
a touch display that com-
mance impacts your bottom
near a food source, so
municates operating status,
line. Plus, you want to keep
there’s a potential for microorganisms to grow,” explains
step-by-step cleaning instruc-
customers happy and sell
one manufacturer.
tions and more. Courtesy of
more beverages. Remember,
Manitowoc Ice.
ice is food.
Assign someone to clean and sanitize the ice machine at least once every six months. “If you just clean the tubing and the parts that come into contact with water, that’s only half
Makers asked to submit their latest models.
CORNELIUS NORDIC ELITE CNM0522 SERIES Choose from full-cube or half-cube models in the Nordic Elite CNM0522
(see “Keeping Ice Clean,” pg. 37).
gradually introduce
.... GALLERY
ICE MACHINE
fer
Series. These newer models are 20% more efficient than previous Nordic units. Air-cooled models allow for top or side hot-air discharge for installation flexibility. Additional equipment highlights include automated cleaning cycle; dishmachine safe, food zone components; and an easy-to-clean structural foam base that’s rust free. CNM0522A*0A makes 561 lb./24 hr. of ice, energy use is 5.87 kWh/100 lb. of ice and water use is about 20 gal./ 100 lb. of ice. ice.cornelius.com
FOLLETT HORIZON ELITE SERIES Horizon Elite Series ice machines—producing nugget ice—offer operators a low cost of ownership and superior performance even with the most challenging water conditions. Horizon Elite’s unique scale-inhibiting design produces ice that has 15% the total dissolved solids of incoming water; quarantines and regularly expels TDS to dramatically reduce scale buildup, all while using 35%-50% less water than comparable cube-type ice machines. Model 1010 (remote) makes up to 978 lb./24 hr. of ice, measures about 227/10-in.W x 22½-in.D x 22¼-in.H; water consumption is 12 gal./100 lb. of ice, and energy consumption of air-cooled models measures 4.68 kWh/100 lb. of ice (single-phase). follettice.com/foodservice
the battle,” he says. Take care of mechanical components as noted in the operator’s manual. Parts coated with dust and debris become insulated and have a hard time dumping heat. Clean the ice bin too when you’re cleaning the ice machine. Remove the ice and wipe down the entire interior, including the baffle and the underside of the lid. Typically, a staff member can accomplish cleaning the ice machine in about an hour using instructions on the machine’s inside
30 JULY 2018 fermag.com
HOSHIZAKI KM-1900S_J SERIES Hoshizaki’s KM-1900S_J(3) Crescent Cuber is the latest of its products to transition to the efficient KMEdge design, which features greater energy efficiency and ice production. KM-1900S_J series produces up to 1,933 lb. of crescent-shaped ice cubes daily, a 4% increase over the previous version of this cuber, while using 5% less water and electricity. Stack 2 units to produce double the ice in the same floor space. Energy Star-rated model KM-1900SAJ produces 1,875 lb./24 hr. of ice, water use equals 19 gal./100 lb. of ice, and energy use is 3.9 kWh/100 lb. of ice. This unit measures 48-in.W x 277/16-in.D x 367/16-in.H. hoshizakiamerica.com
fermag.com JULY 2018 31
ADANDE REFRIGERATED DRAWERS
EQUIPMENT COMPARISON
.... GALLERY
ICE MACHINE
ICE-O-MATIC ELEVATION SERIES Key features of the Elevation Series Cube Ice Makers include 1-touch to sanitize and 1-touch to delime, LEDs signal when it’s time to clean; BPA-free plastic food zone parts snap in and out and are dishmachine safe; and the overall design allows for hot-air discharge from the side and top for installation flexibility. Model CIM0530A produces 561 lb. of ice (half cube) per day, measures 30¼-in.W x 24¼-in.D x 21¼-in.H; water use is about 20 gal./ 100 lb. of ice, and energy use is 5.87 kWh/100 lb. of ice. iceomatic.com
KOLD-DRAFT GBX1060 This workhorse produces up to 1,000 lb./24 hr. of ice. It features rounded corners, plastic top panels, plastic louvers, a stainless exterior finish and an LCD display. It’s stackable with other X-Series machines; double capacity in the same footprint. Choose full-cube or half-cube models. The air-cooled version measures about 423/10-in.W x 31-in.D x 337/10-in.H, energy use is 4.9 kWh/100 lb. of ice, and water use is about 13 gal./100 lb. of ice. kold-draft.com
KOOLAIRE KF-0250 Koolaire by Manitowoc’s Undercounter Ice Kube Machine comes built for reliability and longevity. Opt for full cubes or half cubes. Machines are simple to operate and easy to maintain. Use the 3-way switch for on/off/clean. No need to remove the front panel. The easy-to-remove, reusable air filter keeps the condenser clean. A hideaway bin door slides up and out of the way under the ice machine top. Model KDF-0250 produces up to 256 lb./24 hr. of ice, energy use is 7.5 kWh/100 lb. of ice, water use equals 32 gal./100 lb. of ice and the dimensions are about 30-in.W x 28-in.D x 32½-in.H. kool-aire.com
ARE different
A sharp eye wandering the National Restaurant Association Show in Chicago this May might have noticed the presence of Adande refrigerated drawers under cooking and prep equipment at the Ovention, Pratica, PacoJet and Josper booths. “We were busy—slammed, in fact,” says Chef Stephen Crellin, V.P. of Sales at Pratica. “I was opening and closing these drawers constantly and there was no cold air spill and no change in temperature, not even the frozen goods. Plus, they’re the perfect height.” Adande refrigerated bases differ completely from traditional designs. First, each drawer operates independently with its own condenser and most importantly, can alternate between refrigerator and freezer (59°F to -8°F) in 1-degree increments. Everything you store holds at the exact, ideal temperature you set, whether it’s 36°F for seafood or 4°F to 7°F for ice cream to keep it slightly malleable and ready to scoop. The temperature range is the result of unique, patented engineering. Most refrigerated bases actively blow cold air in from the side or rear and the cold air floods the entire cabinet interior. Each Adande unit drops cold air in gently, from the top down. Since cold air naturally drops (physics!), gravity pulls the chill into an insulated drawer insert (removable for cleaning). Ribbed channels down the insert sides and along the bottom distribute the cold throughout. When you pull out a drawer, the cold stays put inside the insert. You won’t see any gasket around the perimeters of the drawer fronts. The gasket is actually horizontally mounted on the top of the insert frame. Close the drawer and the gasket connects magnetically to a matching gasket on the roof of the chamber, sealing in a “well” of cold. You’ll have a different experience when you open a regular base drawer as cold air spills out and warm air rushes in. You’ll sometimes see its effect in the form of crystallization on your cold goods, making them stick together or frost up. Cold loss and crystallization never affect goods in Adande drawers. Independent tests show Adande units are 30% to 40% more energy efficient than like-volume competitive bases. And without forced cold air, shrinkage is reduced by 33% because food retains its moisture. Check out the oneand two-drawer models—and only Adande offers a matchbox version giving cooks access from two sides. Karl Hodgson, Adande’s V.P. of Sales, says: “The NRA Show gave us a great opportunity to demonstrate how well our refrigerated drawers compliment other professional kitchen equipment. Adande products are now widely available across the U.S., benefiting new customers with temperature
Pratica used Adande bases under its fast-cook ovens at the NRA Show.
stability and improved food quality every day.” 32 JULY 2018 fermag.com
Sponsored Content
fermag.com JULY 2018 33
EQUIPMENT COMPARISON
.... GALLERY
ICE MACHINE
MANITOWOC INDIGO NXT SERIES Indigo NXT cube ice machines provide the next level of simplicity with a fullcolor touchscreen display showing operating status, cleaning instructions, 1-touch access to the unit’s asset information and Startup Wizard to simplify installation. An optional advance UV-light sanitation solution, Luminice II, is fully integrated and controlled on the easyTouch display. New machines are up to 43% more energy-efficient than previous models, and the new R410A refrigerant has 48% less global warming potential. Energy Star-rated model IRT0500A produces 500 lb./24 hr. of ice and water use tallies 19 gal./ 100 lb. of ice. This model measures 30-in.W x 24-in.D x 21½-in.H and energy use is about 5 kWh/100 lb. of ice. manitowocice.com
MAXX ICE MIM500N/NH This modular ice maker produces up to 521 lb./24 hr. of ice; choose from full-dice cubes or half-dice cubes. Stack units for even more ice production in the same footprint. Unit’s water use is about 13 gal./100 lb. of ice and energy consumption is 4.9 kWh/100 lb. of ice. Stainless exterior construction provides durability; machine has an automatic cleaning cycle; a hinged front panel makes for easy service. Solid-state controls display ice maker status and alert you when the machine needs servicing. Unit has earned Energy Star rating; it measures 30-in.W x 243/5-in.D x 21-in.H. maxximumfoodservice.com
SCOTSMAN PRODIGY PLUS C1448 Scotsman’s Prodigy Plus modular cube ice machine C1448 makes up to 1,553 lb. of ice per 24 hr. and features the latest technology to make it reliable and easy to clean and maintain. Recently upgraded, the C1448 air-cooled version received the Energy Star rating in January; energy consumption is 4.25 kWh/100 lb. of ice. External removable air filters, 1-touch cleaning and automatic water controls help keep the unit running consistently and efficiently. Its water use equals 18 gal./100 lb. of ice and it measures 48-in.W x 24-in.D x 29-in.H. scotsman-ice.com 34 JULY 2018 fermag.com