Manufacturers are offering the bars and restaurant sector a range of innovations, combining efficiency and low-GWP. RAC reports
Hoshizaki launches range of ice makers
Hoshizaki has introduced a range of hydrocarbon ice makers. The FM-170EE-50-HC is a compact icemaker that is available in either a flake ice or nugget ice option. Both versions can make ice either for rapid chilling (because the ice packs tightly) or for display purposes.
Therefore, this type of ice is popular with bars for rapidly chilling wine and cocktails and is also widely used in food retail and restaurants for cooling fish, fruit and vegetables.
The machines are micro-computer-controlled, self-adjusting to changing external circumstances without the need for operator intervention.
The ice makers are built to provide an outstanding level of performance and have a long life expectancy, the manufacturer says, with augers and evaporators made from high grade stainless steel.
The air filters are front-sited and can be accessed and cleaned easily, helping reduce the necessity of maintenance calls-outs.
A further feature that contributes to the machines’ performance is the CO2 foam insulated ice storage bins, providing outstanding insulation values thatprevent ice melting quickly.
At an average ambient temperature of 21 deg C, the flake machine option will produce 135 kg of ice in a 24-hour period; while the nugget option will produce 120 kg (output will be significantly higher in a cooler environment). The ice storage bin holds 57 kg.
Adande joins forces for gelato workstation
Foodservice refrigeration specialist Adande has teamed up with ice cream equipment manufacturer Carpigiani to offer a range of dedicated dessert workstations.
The units are designed as complete solutions for the preparation, production, storage and plating of artisan gelato and are aimed at restaurants, hotels, fine dining, delicatessens and ice cream parlours.
With a compact footprint of just 1,100 mm width by 700 mm depth, the dessert stations are well-suited to kitchens with limited floor space, the firm says.
The workstations are available in a variety of configurations to meet desired capacity, including a layout that has Carpigiani Boil 5 and Labo 8 12 E units are mounted on an Adande two-drawer refrigerator.
The worktop of the Adande unit can also accommodate additional equipment, such as a whipped cream machine.
Base mix ingredients are heated in the Boil unit before the liquid is transferred to the Labo unit, where flavouring is added and the mix is stirred and chilled to -8 deg C.
The gelato is then transferred into pans for pull-down to the suitable storage temperature in the Adande refrigerator.
For high volume operations, a pre-prepared UHT gelato mix may be poured directly into the Labo unit.
The ability to set precise and accurate temperatures in the Adande drawers has particular advantages for the gelato products, the firm claims.
The bottom drawer may be set at -18 deg C, which is the optimum temperature for the longer term storage of the ice cream, since it eliminates the formation of ice crystals.
The upper drawer may be set at -14 deg C, during service, the ideal temperature for soft scoop service.
Alternatively, the lower drawer can be set at -14 deg C for holding gelato during service, with the upper drawer set at + 4 deg C for the storage of complementary ingredients, such as fruit, toppings and sauces, or chilling sundae glasses.
Carpigiani has opened a development kitchen for chefs or ice cream operators to work with the dessert workstations.
Appointments for demonstrations at the Carpigiani facility are available upon request. “Artisan gelato is a premium product, which requires holding at optimum storage and service temperatures,” says Carpigiani sales director, Scott Duncan.
J & E Hall’s beer cooler is set to transform bar energy
A new ambient beer cooler from J & E Hall claims to be able to cut energy bills for cellar cooling by up to 40 per cent. The unit uses free cooling to allow beers to be stored at the ideal temperature during the winter months.
When the outside temperature is low enough, the fan-operated cooler brings cold air into a beer cellar to reduce the temperature and will switch off the main refrigeration cellar cooler system while it draws cold air from outside – cutting energy bills and saving money.
“It is estimated that up to a quarter of a pub’s energy bill can be accounted for by its refrigeration requirements,” says J & E Hall product sales manager Tony Twine. “So publicans are always looking for a more cost-effective way to cool their beer cellars.”
The beer cooler contains no refrigerants, reducing servicing costs and extends the life of the main cellar cooling system.
The firm notes that it is easy to install and also fits with any make or model of main refrigerated cellar cooling system on the market.
The ambient beer cooler operates when external temperatures are under 8 deg C. When temperatures rise above this level, the cooler will turn off and revert back to the main refrigerated cellar cooling system.
The cooler fits to an internal cellar wall and connects to the outside via a rigid 150 mm circular duct and has simple keyhole fixings. Elements include: fresh air entry duct; ambient air temperature sensor; cellar temperature sensor; and washable air filter.
Moffat cabinets aimed at serving areas
Chilled display cabinets are a key consideration for restaurant serving areas, needing to be able to fit in with branding and décor, while keeping food at safe temperatures to preserve its flavour and integrity.
Moffat’s Sheerline refrigerated units have been designed to enhance the look and feel of the serving area, the manufacturer says.
The firm says its Sheerline chilled displays have contemporary styling, with modern straight lines and gleaming surfaces, to suit cafeterias and restaurants. There are three types of Sheerline chilled displays: chilled wells, chilled multi-tier displays and chilled deli displays.
The units offer chilled display storage of up to five 1/1 gastronorm capacity.
“The Sheerline chilled units, combined with our bespoke counters, can transform the look of a foodservice operation,” says John Wannan, sales and marketing manager at Moffat.
“There is a wide range of options and accessories, including crockery dispensers, to allow operators to tailor the serving area to their exact requirements.”
The multi-tier displays have rear loading doors for ease of stock rotation by staff, ensuring that only fresh product is on display. Night blinds are available for the chilled well units if required. All models have the refrigeration units sited beneath the counter.
The refrigeration units use R404A refrigerant and maintain a core product temperature of pre-chilled food below 5 deg C in ambient conditions not exceeding 25 deg C and 60 per cent humidity.
All Sheerline models are economical to run, the firm notes, with the smallest chilled deli display, the DCD3SL, costing less than 6p per hour.
Williams Refrigeration provides hotel solution
Mondrian London at Sea Containers is a hotel inspired by the glory days of 1920s ocean liners – a theme that runs from the lobby’s giant, copper-clad wall, shaped like a hull, to the first-class menu served in the brasserie-style restaurant.
The restaurant serves up to 700 covers every day. “Catering equipment has to be very hard-wearing,” says executive chef Luke Rayment.
Vision Commercial Kitchens project managed the Sea Containers installation, with Tricon as the design consultant.
The value of the refrigeration alone was around £200,000.
Williams supplied a wide variety of equipment, including upright cabinets, ‘biscuit top’ under-counters, cold rooms and blast chillers, as well as refrigeration systems for two temperature controlled prep rooms, for fish and general produce.
“Some refrigeration can look great, but is complicated to use. The Williams kit works very well, it’s functional and easy to clean,” Mr Rayment says.
During the installation it emerged that the coldrooms opened onto main fire escape corridors, so Williams replaced the original doors with PIR fire-retardant ones.
“I’d never seen these types of doors on a coldroom,” says Mr Rayment.
“Williams created a special lock for them, too, with an interior release mechanism and reinforced handles.”
All the standard counters and cabinets at the hotel run on hydrocarbon.
All the units are below the 150g charge of hydrocarbon threshold, removing the need for site inspections.
Additional energy saving features range from high performance insulation to CoolSmart intelligent controllers, the firm says.
The latter minimises a cabinet’s energy consumption, through processes such as fan and heater pulsing, intelligent defrost and independent management of evaporator and condenser fans.
The counter refrigerators supplied included a mix of Jade and Amber one-, two- and three-door units, with a variety of special options including glass doors, left hand opening doors, drawers and ‘biscuit top’ models that fit under the worktop.
The seven coldrooms at the hotel were constructed using Williams’ roof and wall panels with camlocks, which are securely foamed into tongue and groove joints, for a tight-locking, stable structure.
Williams says these eliminate the risk of ice build-up in joints and ensure the thermal envelope is 100 per cent, thereby reducing energy consumption.
The coldrooms include a beverage room, dairy, meat, general purpose and two freezers. Units were fitted with bumper rails, to prevent damage from trolleys used to transport the food, and viewing panels. The doors were also fitted with curtains to help prevent temperature loss while open.