Scotsman Ice Machines: No Duct Tape Necessary

Wednesday, October 26th, 2011

Restaurant equipment typically consists of many moving parts. Which means on any given day, that’s just more items that have potential to break, and when you and your employees are on a first name basis with the local repairman, it may not be something to smile about. That is why at Short Order, we strive to carry the highest quality commercial kitchen equipment, so you can focus on doing what you do best–running your business. Scotsman Ice Machines are just one example of first-class restaurant machinery that is built to last.

In a world of fast-paced services and demanding customers, the last thing you need is any machinery to stop working, even an ice machine. Rather than trying to MacGyver your ice machine with a Swiss Army knife, duct tape and a ballpoint pen, our line of Scotsman Ice Machines have a long history of excellence and reliability. However, as durable as the equipment is, Scotsman also designs ice machines with ice production and energy saving in mind. For example, the Scotsman Ice Machine C053MA-32B/B530 S, part of the Prodigy® line, produces dice sized cubes at a rate of over 500 pounds in a twenty-four hour period. Additionally, “Prodigy® cubers use significantly less energy and water than other cube ice machines, exceeding California and Federal energy efficiency regulations.”

With a combination of superb design, dependability and production ability, our entire line of Scotsman Ice Machines receive our Editors Choice and 5-Star rating. This isn’t just a blanket ranking either. Each Scotsman ice machine, from those that produce flake-style ice to cubes and nuggets are carefully evaluated to ensure they meet the highest standards for your business. Whether you’re looking for ice machines, refrigeration, cooking equipment or more, look no further than Short Order. Instead of becoming best friends with your local repairman or trying to fix restaurant equipment yourself with duct tape, you’ll know you made the right purchase.

Manitowoc Ice Machines: No Tech Support Necessary

Wednesday, October 19th, 2011

Manitowoc Ice Machines will probably never spark a technological revolution. You can’t ask it questions, expect it to upload photos to Facebook or play music. Yet, you can take heart in the comfort that you also won’t have needed to memorize a phone number for tech support or upgrade contracts every few months like today’s innovations. The ice machines also produce enough cold cubes that you won’t have to worry about buying a truck full of bagged ice down the street or having to deconstruct an igloo.

We know that restaurant equipment doesn’t have to be fancy. It needs to do the job and do it well. Manitowoc Ice Machines are reliable and produce enough ice to create a miniature iceberg. Whether you’re chilling drinks, serving hors d’oeuvres, or stocking meat displays or a salad bar, ice is Manitowoc’s specialty. For example, the Energy Star compliant Manitowoc Ice Machine ID-0322A/208/1 is only 22 inches wide and still produces up to 350 pounds of ice per day. The “Easy to Clean Foodzone” makes cleaning simple and this unit also includes select components made with AlphaSan® antimicrobial. However, just because it’s just an ice machine doesn’t mean there aren’t some neat technology advancements available. The ID-0322A/208/1 features intelligent diagnostics providing “24 hour maintenance and diagnostic feedback for trouble free operations.” This unit also includes an “Acoustical Ice Sensing Probe” and an easy to operate display that allows you to program machine settings. The DualTech™ Exterior means this ice machine is both durable and looks great on the outside too.

We gave this Indigo™ series ice machine our Editors Choice and 5-Star rating because it is incredibly dependable, easy to clean and operating costs are minimal. At Short Order, we carry a wide assortment of Manitowoc Ice Machines in all shapes, sizes and ice production capacity. To help you decide which ice machines or other commercial restaurant equipment is best for your establishment, our Buyers Guides will help guide you eliminate the guesswork in the equipment purchase process.

Now Serving – October 2011 Newsletter

Monday, October 17th, 2011

Greetings!

Happy Halloween! Does your restaurant do anything fun to celebrate? I’m a big fan of “Spooky Specials” or costume contests. It’s a fun way to encourage families and revelers of all ages to come visit your establishment – and inevitably allows for some staff entertainment when they get to see the fun costumes! Take some pictures and share them on our FaceBook page!

Quick reminder: Check out our special discounting program for those with a ShortOrder account. Don’t have an account? Create one today! Just log in with your first and last name and your email address, and you will be able to see steep discounts on many of our most popular items.

Enough about us! Please join me in congratulating John Robinson – September’s winner for our product review drawing! You can earn some money while helping other people out. Go to Shortorder.com and submit a product review! We’re giving away a $50 ShortOrder.com Gift Card to one reviewer per month.

Don’t miss the clearance section, full of scratch and dent and discontinued inventory! These products have only minor physical imperfections and are protected by the full manufacturer warranty. Clearance inventory changes often so check our clearance section often for the best deals.

In this issue: some tips on maintaining a clean, sanitized kitchen, a recipe for Apple-Berry Pie, and our Featured Items: a hand sink by Eagle restaurant equipment, microwave ovens by Panasonic and Dean fryers.

Remember, this newsletter is for you and if there is anything you’d like to know more about – give us a shout! We’d love to hear from you.

Enjoy!

Tylee Van Waes

Hobart Slicers: Become a Restaurant Samurai

Wednesday, October 12th, 2011

You could spend your life looking for the perfect slice and it would not be a wasted one. It would be a journey in search of the cleanest, almost legendarily precise cut through the softest cheeses and thickest meats. This is a path in search of razor sharp efficiency, reliability and toughness. A skill not unlike tapping into slicing power of an ancient katana, commonly referred to as a “samurai sword.”  Yet, you need not travel to far off lands or learn the “way of the sword” to uncover the perfect cut for your culinary needs. At Short Order, we carry a selection of Hobart Slicers that are a cut above the rest.

While you could delicately carve exceedingly beautiful selections of turkey, hard salami, pepperjack and provolone with the exactness of an ancient Japanese blade, using a samurai sword to slice your ingredients would likely become quite exhausting if not dangerous. However, using Hobart Slicers, you can still unleash your food cutting warrior ethos. For example, the Hobart Slicer EDGE-1 features a 12” contoured carbon steel knife driven by a 1/3 horsepower motor. The top mounted Borazon stone sharpener will sharpen and hone the blade in five seconds. The gauge plate interlock and permanently mounted ring guard also help protect the knife-edge when cleaning or in operation. For optimum efficiency, the Poly V belt runs at 370 rpm, making slicing easy. The one-piece sanitary anodized aluminum base, removable carriage system and removable rear deflector make cleaning simple. All Hobart Slicers received our editors 5-Star rating and the the Edge-1 and the Hobart Slicer 2712-1 also are picked as our Editors Choice.

For restaurant equipment that lets you summon your inner samurai and helps you cut a noble path through both difficult and supple food items, look no further than Hobart Slicers from Short Order. Happy slicing and sayonara, until next time.

Beverage-Air Refrigerators: Helping You Avert Cold Storage Armageddon

Wednesday, October 5th, 2011

Running a restaurant is a substantial and spectacularly complicated operation, as you might expect, packed with endless planning and the need to store huge sums of refrigerated food items that sometimes no one really knows where to place. It’s a constant battle for space that sometimes becomes a nearly cinematic conflict. Gallons of milk battle eggs and cheese for territory; the butter becomes resentful; the ketchup and dressings find themselves caught somewhere in the middle of it all. Then, all of the sudden, when the refrigerator breaks down or needs repair and storage is at a premium, the hostilities over cold landscapes become an all out war. Fortunately, Beverage-Air Refrigerators are available from Short Order to help your restaurant avert a cold storage Armageddon.

To avoid hostilities inside the refrigerator and out, you need a heavy-duty reach-in refrigerator that offers plenty of space, saves energy and lasts. Whether you choose a unit with one section or two, top or bottom mount, Beverage-Air Refrigerators are designed to provide adequate room for your dairy, meat, vegetable and other food products.

It might come as a surprise to know that the refrigerator would likely be in many restaurant owners’ top ten list of the most used restaurant equipment. Day in and day out, the doors open and shut, food items are arranged and re-arranged, put in and taken out and the compressor starts and stops constantly. Through all this chaos, Beverage-Air Refrigerators easily withstand the wear and tear of daily use. Thus, there’s no need to keep the repairman on speed dial or fight an everyday war trying to organize and stock refrigerated items. In fact, these units are so reliable and well designed, we gave every unit our 5-star rating and many also receive our Editors Choice. You shouldn’t have to wage a fierce struggle for cold storage. Head on over to Short Order today and discover how to find refrigeration harmony.

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