Elite Catering Equipment aims to provide access to specialist leading global brands that you can buy with confidence. And what's more - Elite Catering Equipment is easy to deal with, offering simple terms and even FREE deliveries on purchases in excess of £85.00!
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Commercial ice cube makers improve the quality of ice by using moving water. The water is run down a surface that is constantly at 32 degrees F because only water without impurities will freeze at this temperature on a surface. Water with impurities requires lower temperatures to freeze and will continue to wash down the surface and through the drain of a commercial ice maker. Air and un-dissolved solids will be washed away to such an extent that in horizontal evaporator machines the water has 98% of the solids removed resulting in very hard virtually pure, clear ice. In vertical evaporators the ice is softer; more so if there are actual individual cube cells. Commercial ice machines can make different sizes of ice like flakers, crushed, cube, and Supercube.
There are a number of ways to configure a large, free-standing icemaker -- all you need is a refrigeration system, a water supply and some way of collecting the ice that forms. One of the simplest professional systems uses a large metal ice-cube tray, positioned vertically.
The icemaker has a water pump, which draws water from a collection sump and pours it over a chilled ice tray. As the water flows over the tray, it gradually freezes, building up ice cubes in the well of the tray. When you freeze water layer by layer this way, it forms clear ice. When you freeze it all at once, as you would in a home icemaker, you get cloudy ice.
After a set amount of time, the icemaker triggers a solenoid valve which in short, forces a hot gas through the evaporator pipes, causing the pipes and the ice tray to heat up rapidly, and therefore loosening the ice cubes and dropping them into a collection bin below.
This sort of ice machine is popular in restaurants and hotels because it makes ice cubes with a standard shape and size. Other businesses, such as grocery stores and scientific research firms, need smaller ice flakes for packing perishable items.
Flake ice is ideal for produce, seafood and meat displays, blended cocktails, salad bars and therapeutic uses. Flake ice is composed of dry flakes which cool more quickly than other ice forms. Flake ice moulds to any shape for use in displays and salad bars. Flake ice is the ideal type of ice for health care facility use and for use in therapeutic/patient care.
Like the cube icemaker, the flake ice machine works in a similar way. But in this system, the coils are positioned inside a large metal cylinder. Water passes through the cylinder, as well as around its outer edges. The passing water gradually builds up a large column of ice surrounding the cylinder from the inside and outside.
As with a cube icemaker, a solenoid valve releases hot gas into the cooling pipes after a set length of time. This loosens the ice column so it falls into the ice crusher below. The ice crusher breaks the ice cylinder into small pieces, which pass on to a collection bin.
The size of the ice flakes depends on the ice crusher mechanism. Some ice crushers grind the ice into fine flaked ice, while other ice crushers produce larger, irregularly shaped ice chunks.
There are many variations on these designs, but the basic idea in all of them is the same. A refrigeration system builds up a layer of ice, and a harvesting system ejects the ice into a collection bin. At the most basic level, this is all there is to any icemaker.
The Supercube is the most popular type of ice cube. The Supercube and are the perfect choice for restaurants, pubs and clubs. Our Supercubes are made in the famous Scotsman thimble shape and are available in 3 different sizes.
The clarity in Supercubes make them the perfect choice for drinks presentation whilst their purity ensures that they are slow melt. Their unique shape means that these cubes are less prone to sticking together in the ice bucket as well as being easier to handle than the more traditional square cube.
Supercubes are made by spraying water upwards into an inverted mould. Inverting the mould means that any sediment or impurities in the water fall back down, leaving only pure water to form the cube making these Supercubes very hard.
Dice cubes are typically the most common form of ice. This is due to the fact that dice cubes melt more slowly than ice in most other forms, extending products cold holding times and quite possibly cutting customers ice consumption. For this reason, dice cubers are the most commonly purchased ice machines on the market. Cubed ice is ideal for mixed drinks, carbonated beverages, ice dispensing, ice displays, ice retailing and banquet services. The small shape of dice cubes has favourable liquid displacement.
Nugget ice is ideal for bar fountain beverages, blended cocktails, salad bars, produce displays and therapeutic uses. Nugget ice is a versatile, slow melting ice. Nugget ice cools drinks rapidly without foaming and is ideal for therapeutic use and patient care. Nugget ice allows for high liquid displacement which equals less product usage and therefore increased profits.
A water cooler is a device that cools and dispenses water. They are generally broken up in two categories: bottle-less and bottled water coolers. Elite Catering Equipment is a supplier of bottle-less water coolers that are connected to main water supplies. These are floor standing water coolers that use plumbed-in water. These water coolers are definitely the cost-effective choice for large offices. You dont even need to sacrifice water quality for savings as Elite Catering Equipments water coolers have high quality filtration systems that are available specifically for floor standing water coolers, making mains water as pure as or even purer than bottled water.
All of the Scotsman ice machines that we supply are required to use water filters. Water filters remove impurities from the source water, before it gets to a point of use for consumption. By using a water filter, water and ice are cleaner and clearer, so all beverages start with pure water and taste the way they should.
Manufactured the world over, for most people dishwashers have become indispensable kitchen appliances. Using this, the need to spend time washing dishes manually fades away. Dishwashers were also designed for catering purposes and are used even in hospital and health care services as facilities.
The commercial dishwasher is usually used in catering and hotel trades, church groups, social clubs and residential care facilities. Commercial dishwashers are fitted with heat busters to bring the water temperature up to the correct operating temperature. The commercial dishwasher is more efficient than any other type, has a shorter wash cycle, and is available with racks. Elite Catering Equipment stocks commercial dishwashers and sources them directly from Clenaware Systems.
If you run a pub or a club, you will know how important it is to have a decent glasswasher. Especially on those hectic weekend evenings when it's hard to keep up with demand!
Commercial glasswashers are rated at 'glasses per hour', and are based on standard glasses normally pint glasses.
Established in 1957, Clenaware Systems has since built an excellent reputation for its design, manufacture, installation and maintenance of ware washing machines and systems.
Having struggled through the current economic climate, Clenaware entered into administration in August 2009, to be bought by a new group of investors determined to uphold the excellent reputation and values that customers have come to recognise.
