Scotsman HD150 Información técnica descargar pdf (Pagina 2)

On the beach

or at the pool!

In the Lounge Bar, Piano Bar

and Night Club

2 3

In buffet-style or

“à la carte”restaurants

For the Room Service

For Convention Hall

or External Catering

In response to erratic occupancy levels and growing

competition, coupled with higher Guest expectations,

the Hospitality Industry is continuously striving to

improve its quality standards, worldwide.

Distinguished and cosmopolitan clientele are nowadays

keen on finding the same “global standards” in the level

of service during their sojourn.

Abundance and appropriate selection of the best quality

ice has been a high ranking “member” of such list of key

hospitality quality indicators in the Hotel Industry for

many years…!

Food and Drinks freshness, alongside with an

impeccable presentation, must relay on appropriate

and generous usage of ice in any of the Hotel

facilities where Guest takes advantage of the Hotel’s

Foodservice offerings.

In the Hotel, ice is used continuously throughout

the day: in the Buffet and “à la Carte” Restaurant,

in the Lounge Bar, in the Spa and in all the Outdoors

Activity Areas refreshments centers, for the Room

Service …

“Ice” is today a synonym of “quality” e “Passion for

the Customer”. It is therefore relevant to fully

understand various ice-types available, as well as the

various types of ice machines, each one dedicated to

producing an individual type of ice.

In fact, there is a specific type of ice for each

application. It is not by chance that water is frozen

in various shapes and forms: Cubes (in different

shapes and sizes), Granules (more or less

compressed, hence moist or dry, called flake and

super-flake), Compressed (up to 92% of frozen

water, called nugget and cubelet), and, last but not

least, sub-cooled Scale ice, the most “technical” of

all ice shapes available today.

Each ice form melts, and therefore subtracts heat

from the product it is in contact with, over a

different period of time and with different results in

terms of product

hydration.

It is a fact that

many Foodservice

and Hospitality experts

could make good use

of a “brush-up”

regarding the

physics of ice and its

correct utilization.

In this “Scotsman Buying

Guide” the reader will be

able to acquire enough

information to discern

amongst various types of ice

and amongst the various ice

machine technologies and

configurations that lead to a

specific ice-type production.

Scotsman Ice Systems is the manufacturer that offers

the greatest variety of ice forms, as well as of ice

machines, in the world.

We like to group them by types of ice, production

capacity, storage capacity and configuration, and

technical specs, amongst which the way the conden-

ser cooling method is the most meaningful one.

This large variety of models allows the greatest

freedom in the selection of the most appro-

priate model of ice machine, unhindered by

technical or commercial limits, and supported by our

worldwide distribution and after-sales service

network.

Our organization, strong of 60 years

of experience in ice machine

manufacturing, is ready to listen

to you!

Food and Drinks freshness, alongside with an

impeccable presentation, must relay on

appropriate

and generous usage of ice

in any of the H

tel

Each ice form melts, and therefore subtracts heat

from the product it is in contact with, over a

different results in

different period of time and with

Hotels: excellence in hospitality

is in the details!

1 2 3 4 5 6 7 ... 22 23

Comentarios a estos manuales

Sin comentarios

Scotsman HD150 Información técnica Pagina 2

Comentarios a estos manuales

Relacionado con productos y manuales para Máquinas productoras de hielo Scotsman HD150