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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