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 Shortorder.com:

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 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!