Diego Anea recently moved from the Park
Hyatt in Washington, D.C., to the Park
Hyatt Aviara Resort in Carlsbad, California,
where, as executive assistant manager
of F&B, he’s hoping to acquire a piece
of equipment he found key at his previous
property: a Kold-Draft ice machine.
“We used the ice cubes for cocktail
presentation and things like single-malt
Scotch,” Anea explains. “You cannot use
any garnish in [Scotch], so to enhance the presentation and
keep the quality of the spirit, we used Kold-Draft.” He says the
larger ice cubes he prefers melt more slowly, delaying dilution
of the drink, and offer a bolder, more attractive look.
Kold-Draft has been making high quality commercial ice
machines since 1955 and is a famous
name for foodservice, bar, and hotel operations.
And although Kold-Draft is well
known in the bar industry for cocktail
ice, its machines are popular for back-ofhouse
foodservice applications because
the purer, more solid, and slower-melting
ice lasts longer in storage bins, prep
areas for meats and fish, buffet lines,
seafood displays, and salad bars. The
equipment makes pure ice cubes in two
sizes—the full cube and half cube, as well as crushed ice. Units
in the company’s wide range of commercial ice machines and
bins are capable of producing from 300 to 1,000 pounds of pure
ice per day. —TW
Diego Anea recently moved from the Park
Hyatt in Washington, D.C., to the Park
Hyatt Aviara Resort in Carlsbad, California,
where, as executive assistant manager
of F&B, he’s hoping to acquire a piece
of equipment he found key at his previous
property: a 
