The most natural form of ice is flake ice, which forms at a temperature just below zero degrees Celsius, making it ideal for use on flat surfaces. The shard shape gives the ice a versatility and great simplicity in use. Flake ice is suitable for all kinds of applications: fish counters in the upscale restaurant; buffet displays in hotels; frozen drink dispensers; display of fresh fruit and products; quick cooling of wine and champagne and so on.
Technology AFC Series
CFS: Coaxial Flake Ice System
Static evaporators cannot handle the natural form of flake ice. The best solution here is a vertical, cylindrical evaporator fitted with a worm that extrudes the ice granules through an ice crusher. Scotsman has succeeded in perfecting its solid stainless steel evaporator thanks to its many years of experience in applying the advanced technology of direct expansion of the refrigerant in ice cream production and in offering maximum durability and efficiency.
THC: Total Hygiene concept
There is no better food-safe material than stainless steel. Scotsman machines consist of a stainless steel frame and side panels that ensure high durability against rust, easy maintenance and maximum hygiene. The large and easily accessible ice storage spaces allow for effortless cleaning.
LWC: Low water content
Ice cream with a low water content. Recommended for all commercial applications with high ice needs, combining slow melting large ice cubes with moisture exchange to preserve more expensive perishable quality products.
HWC: High water content
Ice with a high water content. Recommended for all applications where delicate products that are very sensitive to moisture loss need to be stored.
AgIon
Most models offer protection against bacterial growth thanks to the Agion® technology, whereby all plastic parts that come into contact with water are already treated with an antibacterial treatment during the production of our machines.
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