FH0320
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EQUIPMENT<br />
ICE AGE<br />
New technology allows<br />
ice machines to evolve<br />
from behind-the-scenes<br />
heroes to the<br />
stars of the show<br />
STORY BY JESSICA HURAS<br />
t first glance, an ice machine may seem like a<br />
straightforward piece of restaurant equipment.<br />
But, from cooling ingredients to complementing<br />
a cocktail’s presentation, ice performs a diverse<br />
variety of functions in the kitchen and behind<br />
the bar. As the technology behind these foodservice foot<br />
soldiers advances, operators are looking for machines that<br />
don’t just perform the requisite cooling, but allow them to<br />
enhance customer experience.<br />
BAR KISMET/HOSHIZAKI CANADA<br />
CHILL FACTOR<br />
The three basic types of ice produced by ice machines are<br />
cube, nugget and flaked — each of which offer different<br />
characteristics for operators to leverage. Cube-ice melts<br />
slowly, making it ideal for minimizing dilution in cold<br />
drinks and cocktails. Nugget-ice can also be used in drinks,<br />
offering slow-melting qualities along with a softer texture<br />
that makes it easy to chew. Flaked or shaved ice is moldable<br />
and soft, so it’s well suited to displaying chilled meats and<br />
seafood.<br />
“Nugget ice is super cool and is going to be one of the<br />
emerging [varieties] of ice you’re going to see more of,” says<br />
Josh Wolfe, director of Sales in Ontario for Food Service<br />
Solutions. “It has more to it than just cooling effect; it has<br />
great texture and is fun to chew. It soaks up the flavour.”<br />
FOODSERVICEANDHOSPITALITY.COM<br />
MARCH 2020 FOODSERVICE AND HOSPITALITY 41
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