Scotsman Ice Machines Win 2007 National Restaurant Association Award

Saturday, June 23rd, 2007

Scotsman Ice Machines was awarded a 2007 Kitchen Innovations Award from the National Restaurant Association for their Prodigy Cube Ice Machine. The Scotsman Prodigy Ice Machine is considered one of the best ice machines on the commercial restaurant equipment market. The Scotsman Prodigy, with its high-tech self-monitoring system, was featured in live demonstrations during the National Restaurant Association Restaurant, Hotel-Motel Show in May at McCormick Place in Chicago.

The National Restaurant Association’s Kitchen Innovations Award is judged by a panel of foodservice industry experts, and recognizes innovative foodservice equipment manufacturers.

The Scotsman Prodigy Ice Machine award represents the first Kitchen Innovations Award for Scotsman Ice Systems.

A key feature of the Scotsman Ice Machine that led to the Kitchen Innovations Award is the “WaterSense” adaptive purge control, a patented mineral-sensing technology. This feature of the Scotsman Prodigy Ice Machine automatically adjusts the quantity of water needed to flush mineral residue, limiting scale buildup to keep the ice machine cleaner longer. Other features of the Prodigy Ice Machine include cost-saving efficiency, self-monitoring capabilities, extended clean time and built-in antimicrobial protection.

Scotsman Ice Machines, with more than 50 years of experience, is the world largest manufacturer of ice machines, ice bins and ice maker dispensers. Scotsman makes more than 300 models of ice machines and has more than a million ice machines at work in over 100 countries.

The parent company of Scotsman, Enodis, also manufactures the foodservice equipment brands Frymaster, Cleveland, Garland, and Lincoln.

Here are some of the many Scotsman products that you can find at

Scotsman – C0522MA-1A

Scotsman – C0522SA-32A

Scotsman – SCE170A-1H

Scotsman – C0322MA-1A

Scotsman – C0322MA-32A

Scotsman – C0322SA-1A

Scotsman – C0322SA-32A

Scotsman – C0330MA-1A

Scotsman – C0330MA-32A

Scotsman – C0330SA-1A

Ice, Ice Baby

Thursday, June 21st, 2007

Ice machines are a critical component to the foodservice operator. They are expensive to buy, operate and maintain, but also a necessity. What do you need to know before diving in to this big purchase? Some considerations would be:

  • type of ice machine
  • operating costs
  • reliability
  • size
  • water or air cooled
  • remote or self contained refrigeration

All are important factors in your buying decision. Let’s see if we can make sense of a couple of these options.

There are two types of ice machines to choose from. Cubers are by far the most popular. A hard cube melts slowly and produces the best drink product. You can choose from full or half size cubes. Another option would be the flaker ice machine. It produces soft nuggets, or flakes, of ice. This is a great option for salad bars, hospitals and limited specialty drinks.

You’ll also want to consider operating costs before you make your purchase. Some of the the most popular brands are Manitowoc, Scotsman and Hoshizaki. The operating cost of electrical and water usage vary significantly between brands. Both Manitowoc and Scotsman utilize a system that efficiently minimizes water wasted and the cost of production. The operating cost of a comparable Hoshizaki unit can be substantially higher than competing brands. Do your research before you buy.

Reliability and size are also important factors. Available service reports rate both Manitowoc and Scotsman machines highly. Make sure you are getting a quality machine with a good warranty. Remember to buy a machine with adequate production and a bin large enough to hold your highest demand. Consider the environment your machine will be in as well. Manufacturers rate production at optimum conditions, and they will produce less ice in a warmer environment with warmer water. Buying ice because you under estimated your needs is very expensive!

There are usually two considerations for the machine cooling system. Water cooling systems are generally more expensive in daily operating costs. They are necessary for remote refrigeration where there is a great distance between the machine and the condenser. They can be worse for the environment because they produce more waste water and in general, the industry is turning to air cooled units. The one exception to that rule would be if your machine will be in an area with very little air circulation. The lack of circulation requires a water cooled unit. An air cooled unit produces less waste and has a lower daily operating cost and most ideal for self contained units.

Finally, consider if you need remote or self contained refrigeration. Remote systems are for generally larger machines over 800 lbs. In this case, the condensing unit is usually mounted on the roof of the building to minimize the noise and heat put off. Self contained units house the condensing unit inside the machine. They are easier to maintain and access in the case of repairs.

This is just a quick rundown of the many options available for the ice machine. I hope it helps get you started in the right direction picking the right product for you!

Pros tell all about their favorite kitchen appliances

Monday, June 18th, 2007

In an article from SF Gate, professionals talk about what kitchen appliances they use. The list of “pros” includes people who work as kitchen designers, architects and interior designers. It’s always interesting to hear about what professionals are using at home — you’ve gotta assume they know what they’re talking about!

Interior designer Ann Jones raves about the Viking six-burner gas range with oven, a consumer gas range similar to the commercial restaurant ranges we carry at Short Order. Ann Jones says she loves how evenly pans are heated thanks to the burners. Jones also notes that she uses a Bosch dishwasher because it’s quiet.

Cooking school director Mary Risley also mentions that she uses a Viking commercial stove. Risley uses the Viking dual-fuel four-burner range, noting its insulation is great. Apparently a fan of Viking commercial products, Risley also uses the Viking side-by-side refrigerator.

Carlene Anderson, a kitchen designer, uses the Jenn-Air single convection oven at home — and her oven is almost 30 years old! In addition to the Jenn-Air convection oven, Anderson also uses a Wolf gas cooktop because it has such powerful burners and plenty of room for big skillets.

Seems like these pros won’t settle for anything less than the best when it comes to their home kitchens. You can find many great commercial restaurant appliances at Short Order.

Chicago Hosts 2007 National Restaurant Association Hotel-Motel Show

Tuesday, June 12th, 2007

Just last month, the 2007 National Restaurant Association Hotel-Motel Show hit the Windy City. In its 88th year, the National Restaurant Association held events at the show including trans-fat free cooking, green products, and other restaurant industry trends and hot topics. Tons of restaurant industry workers attended the show.

Not only did the National Restaurant Association show feature cooking trends, but it also had fantastic technology displays and vendors on hand. Companies like Micros, Pitco and Digital Dining showed onlookers what they could do for their restaurants, featuring point-of-sale technology and other efficient business solutions.

Many attendants of the NRA show noticed that there were quite a few more technology vendors at the event this year than previous years. Some felt that it’s telling of the times — with so many advancements in technology, restaurants need to keep up in order to keep customers satisfied and provide optimum levels of service. With new products and solutions, it’s made easy for restaurant industry professionals to do just that.

Keeping up with customer demands can often be tough, but great restaurant equipment can make things easier. Check out’s great inventory of commercial restaurant equipment.

Restaurants offer healthy choices at food festival

Tuesday, June 12th, 2007

As more and more people are watching what they eat, things are changing in the restaurant industry to meet the demands of health-conscious consumers. Trans fats have been banned at New York City restaurants, and now a popular food festival is requiring its vendors to meet standards on fat, cholesterol, and salt.

It’s the Taste of Buffalo festival in Buffalo, New York. Attracting tens of thousands of food-lovers, Taste of Buffalo is a two-day event that’s been going on for 23 years. The idea behind the change in the festival, according to its organizers, is to show people that healthy dishes are just as good. And some of the participants in the festival even noted that nobody could tell the difference when they changed their recipes to make them healthier. To read more about the changes in the Taste of Buffalo food fest, just go here.

At Short Order, we realize that healthy eating habits are very important. Cooking healthy meals may be made easier with the right equipment, and you’ll find everything you need at From commercial ovens to commercial refrigerators, we have what you need to make that perfect meal.

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