Automatic ice dispensing systems and self-service operations are becoming evermore popular in modern Foodservice concepts By far the dryest and hardest form of Flake ice, it is produced at just below zero degrees Celsius just like all other flake ice forms, but it is then compressed to remove excess residual water, reducing it to as low as 10% of its original volume They allow customers to cool their drinks as per their own taste, making it easy and preventing any potential sanitary hazards: clear and pure ice bits drop directly into the consumer ‚¬ „¢s glass, with no manipulation This line, in its different versions, is now available in the ‚¬Å“Long Range ‚¬ _x009d_ version that offers an unprecedented 9kg in-built bin, keeping the same dimension as the original 5 kg version For those locations where the dimension of the counter are limited, we are offering the ‚¬Å“Short ‚¬ _x009d_ version, whose depth has been reduced by close to 6 cm, allowing for installation on most counters. The capacity of the storage bin will not change though, granting the same amount (5 kg) of Scotsman ‚¬Å“Cubelet ‚¬ _x009d_ super compressed ice.

Scotsman have over 50 years of manufacturing expertise and have always been a market leader. This Scotsman Ice Machine produces medium 'Gourmet' supercubes (20g) - the most popular type of ice cube, a perfect choice for restaurants, pubs, and clubs. Made in the famous Scotsman thimble shape. The patented 'Gourmet' ice cube is pure, hard, compact (with no holes), crystal clear and slow melting. Its fast chilling action and slow dilution make drinks taste better and greatly enhance drink appeal and quality. Gourmet ice cubes are formed by spraying water onto a subcooled horizontal evaporator. While the purest water molecules - the first to freeze - form the ice cubes, oncoming spray water washes away unfrozen water minerals that would otherwise start clouding the forming ice. They instead fall back in the water sump, and are removed with the water that is flushed out prior to starting a new freezing cycle. The Gourmet cube is therefore purer than the water that it is formed from!

PWD is the smart, pressurized discharge system that will allow you to reach remote water drains to dispose of the left over water at the end of each production cycle, as well as the water resulting from the ice melting over time in the storage bin. A non-return valve prevents any potential drain water back-flush into the system, greatly improving the overall hygiene of the ice machine.

Dice cubes provide maximum liquid displacement making this type of ice cube ideal for general purpose cooling of drinks. They can be made very quickly and are ideal for outlets needing high volumes of ice, such as fast food outlets. Dice cubes are available in three different sizes; half dice, dice and large dice to suit any application.

The ‘softer‘ texture of dice ice makes it the ideal ice for blended smoothies and cocktails as it smashes quickly without putting excessive strain on blender bearings.

Water is poured over the surface of a vertical evaporator grid plate with each cube forming in a cell on the grid. This is the most cost-efficient system where volume is the prime importance.

The MF series are high quality machines available in a wide range of ice production capacities from 140 to 2500kg in any given 24 hour period. The modular design allows the MF head unit to be installed on wide range of different storage bin options which vary in capacity and shape which means there’s a production and storage capacity combination of every application. Large production facilities like fish processors can even install the MF flakers so that they dispense ice directly into storage cold rooms, maximising operational productivity and reducing unnecessary handling of the ice.