Smart Machines Check out these energy-efficient ice machines debuting at this year's NRA Show. By Adam Stone
Ice machine manufacturers are ever on the move, pushing the boundaries of their craft with machines that run leaner, cleaner, and smarter than those that came before. A rich array of new tools is coming to market that can help food and beverage professionals meet changing customer demands for freshness paired with environmental sensitivity. This year brings us energy-efficient ice cube makers and machines with improved easy-access panels for cleaning and maintenance. And if they can help save money, so much the better. We caught up with leading manufacturers to talk about the latest offerings they plan to show at the upcoming National Restaurant Association show. Here’s what they had to share.
Scotsman is expanding its Prodigy line with two additions this year. Marketing Communications Manager Terry Toth says that, in addition to the popular Cuber, the company is launching Prodigy Nugget, a machine that produces a soft, chewable form of ice, and Prodigy Flaker, for adding sparkle to produce and fish displays. The line features “smart” technology, with an indicator light to show when the machine is in operation, warning lights for potential problems, and a reminder light for cleaning. A diagnostic code panel makes it easy for service technicians to pinpoint errors. “You can be alerted to a problem and repair it even before you have an issue,” Toth says.
At Follett Corporation, the new Ice Manager is designed to minimize shlepping. “It takes the ice from one ice maker and delivers it automatically to two different usage points,” explains Product Marketing Manager Scott Bingham. In a typical high-volume setting, employees are frequently filling ice reserves manually. The Ice Manager automatically dispenses ice through dual tubes, thus minimizing the risks that come with manual transport. “The benefits are safety, since you won’t risk slipping or falling or raising a bucket above head height, and sanitation, since the ice is not coming in contact with human hands.”
A new series of ice cubers, the ICE Series from Ice-O-Matic, features all-new aesthetics with a stainless steel front and black trim. With a quick-release system, it takes only two screws to remove the front, side, and top. “It makes it much easier for customers to access and clean,” says Director of Marketing Brian Doster. “We’ve made it as easy as possible to access all the components.” The company has also redesigned its bins with a curved Safe Hold hinge, meant to hold the door in an upright position while the user accesses the ice bin, adding safety to convenience.
Known for its big, slow-melting cubes, Kold-Draft has taken a new step forward with its latest California Energy Standards-compliant equipment line. The company worked with the University of Pennsylvania Engineering Department to design a device that would save energy while still producing top-notch cubes. “Our customers are spending a lot more money lately on things like energy, water, and sewage,” says COO Joe Kaiser. “We don’t want them to feel there is a trade-off between the cost of operation and the quality of ice. We want the cost of operation for a Kold-Draft to be as good as or better than any other machine, while still getting that high quality of ice.”
The latest in Manitowoc’s S-3300 series takes the company’s commercial quality up to an industrial scale, according to spokesperson Linda Johnson. The newest machine can produce 3,300 pounds of ice during a 24- hour production cycle. It’s a trim machine, with approximate dimensions of 48 inches wide by 34 inches deep and 91 inches high. The newest S-3300 represents a move for Manitowoc into a new market segment that includes chain restaurants, casinos, hotels, and convenience stores. With 24-hour production, Johnson says, “you know you are not going to run out.”
Adam Stone is a frequent contributor to HOTEL F&B.
