Scotsman HD150 Technical Information PDF herunterladen (Seite 15)

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“Rule-of-thumb” advice on how to choose the right ice maker,

suitable to sustain the actual requirements

Gourmet ice, Large, Half Large, Dice and Half

Dice ice, Nugget ice, Scale ice… Each of these

different types of ice is meant to meet and fulfill a

specific requirement. They are produced by inher-

ently different ice making machines. Other than by

type of ice, differences may also be found in daily

output capacity. More importantly, in the storage bin

capacity, directly related to the footprint and the

production volume of the units.

The true parameter that should be followed when

choosing an ice machine is the quantity of ice that

the machine can hold in its storage bin, which

equates to the actual quantity of ice that is available to

the operator "here and now" as well as for the

remainder of the evening hours.

The refill capacity of ice

machines during ser-

vice hours is in fact

relatively limited.

Consider that the hourly

output of a medium-

small ice machine

ranges from 2 kg per

hour for medium-size

models, going down to 0.8 kg per hour for the smallest

units. It is strongly advisable to verify that the storage bin

capacity is such that it will sustain your ice requirements

from the early-on aperitives through to after-dinner

digestives.

Some of the smallest ice machines within the 20 kg of

daily production capacity, in fact, feature a storage bin

capacity of only 4 kg!

The first rule-of-the-thumb is that the storage bin

capacity should ideally reflect 50% of the

machines daily production.

Keep in mind that once the storage bin is full, the ice

machine producing ice. It will only restart when ice is

removed from the storage bin.

A storage bin that is unable to store the "closing

hours production capacity" of the machine will there-

fore limit the daily actual capacity of the unit, whilst

delivering only a limited amount of ice when the need

is at its peak.

In order to serve your customers with the

“perfect drink” you need crystal-clear, pure,

transparent and full cubes, to avoid “watering

down” the drinks.

In detail: a hollow cube, a "cube with the hole" will

offer a larger heat exchange surface than a massive

cube, which in turn will cause the cube to melt

quicker. Hollow cubes usually melt prior to the

average consumption time of the drink.

Very quick cooling of the drink will therefore occur, as

well as its (premature) warming up once the ice cubes

have melted.

A full cube, on the contrary, will chill the drink

reflecting the consumption pattern: promptly, but not

abruptly, durably and not prematurely, preserving the

drink quality rather than diluting it.

Massive cubes will last through the drink and more,

for the enjoyment of those who love chewing on the

residual ice cubes…

A traditional bar, an “American Bar” that serves a

limited volume of classic cocktails, may decide to work with

a single, self-contained, Gourmet cube producing ice

machine. In this case, special care should be paid in select-

ing the correct capacity of the storage bin: the best sellers

in this segment are ice machines whose bins range

between 8 and 15 kg, i.e. ice machines producing 20

to 30 kg of ice per day. Part of this production might be

crushed for the preparation of tropical cocktails, unless a

dedicated nugget ice machine is also available in the bar.

Beverage consumption

in Disco’s is typically

higher, hence the

requirement for larger

capacity ice machines,

for a generous ice

supply.

In this situation, we

recommend the use of

modular ice ma-

chines, where the

production unit is mat-

ched with the sto-

rage bin, chosen ac-

cording to the specific

consumption patterns.

A larger storage bin will

accumulate and keep

ice cubes during low volume week-days, and that higher

quantity will come handy on high-volume week-end days.

As the purchase cost of the ice machine is significantly

higher than that of the bin, this simple trick may translate

into significant savings.

In other words, when ice consumption tends to concen-

trate in peaks during the week, a smaller ice machine may

be purchased, and placed on the top of a larger than usual

storage bin.

For “round the week”, high volume Disco’s, we suggest

that you consider more than just one large ice machine:

several medium-size machines may be strategically

positioned near the point-of-consumption of ice, thus

reducing ice transportation and all related issues of poten-

tial contamination and extra labour.

How do we handle space restraint in under-counter

installations? And how do we possibly by-pass the lack of

water drainage?

Scotsman has the answer!

The compact AC 206 / EC 206 ice machines from the Series

6 combines a roomy storage bin with a reduced height.

Moreover, an optional built-in water pump connects the ice

machine to the far reached drainage, which can now be

located as far as 15 metres from the ice machine.

This system takes care of height as well: up to 1.7 meters

distance, which makes it easy to connect the machine

drain tube to a sink drain.

PWD - (Progressive Water Discharge)

Unique PWD (Progressive Water Discharge)

by Scotsman.

It solves all your drainage height

or distance problems.

Place your ice maker just where

you need it, up to15 meters

away, and 1.7 meters lower than

the actual drain outlet. And keep your ice away from

algae or microbes coming from stagnant drain water.

PWD is standard on all EC Easy Fit line models.

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