Hoshizaki’s reliability and dependability are unparalleled in the ice machine industry. Hoshizaki continues to invest considerable resources in research and development and has worked in conjunction with a number of chain organizations to make the best choice when it comes to ice and refrigeration products. To the end user customers, total cost equals purchase cost, operation cost and maintenance cost. This is why, when the facts are added up, Hoshizaki is clearly the leader in investment value.
Ice is cool today. The purity, coldness, clarity, and melt rate of the cubes are all key factors in a cocktail’s quality. Today’s popular specialty cocktails tend to be stirred, shaken and presented with ice equal in quality to the artisan spirits, fresh juices, house-made bitters and fancy glassware in use. The frozen stuff appears in many shapes and sizes — cubes, crescents, crushed, pellets and unique hand carved and custom frozen shapes. And it’s not just about looks. A single, large cube melts very slowly, maintaining the integrity of fine spirits longer...
Operators know refrigeration is essential to every restaurant. Yet not everyone knows how best to select coolers that balance price, performance and a restaurant’s long-term cold storage needs. Invest your time in picking the right refrigeration for your restaurant and be sure to weigh all of the factors. You will find it can pay off in the long run.
“Ice is such a crucial ingredient in a great drink, yet I think it gets overlooked way more than people think,” says Ori Geshury, director of education at the Aqua Vitae Institute in Philadelphia. “It’s an investment in the performance of a machine that works all day, and it’s an investment in your beverages.” Geshury advises operators to research and test their beverage menus thoroughly before shopping for ice machines. That way operators know their desired outcome and can better “think and taste through” experiments using a wide range of ice.
“When you’ve got a chain operator cooking 200 burgers an hour, they need drawers under the grill,” says Bauer. “We’ve seen many high-volume operations that benefit from refrigeration located below open burners. Any of it can be configured to the chef’s heart’s content.”
Classic cocktail growth today is getting an assist from high-quality, machine-made ice that requires no cutting, is made in perfect 1-inch square pieces, is clear and melts slowly. Just this year Hoshizaki America introduced a new machine, model IM-200BAA, that has been designed for premium restaurants, bars and clubs. The small footprint, high-efficiency undercounter unit produces 200 pounds of clear, large ice cubes daily and contains a 75 lb. capacity built-in storage bin.
Mixologist's Favorite: Ken Hardisty, Hoshizaki America, Inc. VP of sales, poses with with square cubes - a favorite in bars [...]