Types of Ice
Supercube Ice/Gourmet Ice
The most popular type of ice cubes, these are the perfect choice for restaurants, pubs, and clubs. Made in the famous Scotsman thimble shape, they are available in three different sizes. Their clarity makes 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 cubes very hard.
The shape of dice cubes provides 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, although they are also a great general purpose ice cube used throughout the hospitality industry. Dice cubes are available in two different sizes to suit your needs best.
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 machine is compact and therefore requires less floor space than a machine with a horizontal evaporator.
Hands-free dispensed ice made from hard compacted flake ice in a uniformed cubelet shape with a slow melt rate.
Modular and hands-free dispensing ice, made from random cylindrical sized pieces of hard compacted flake ice which has a slow melt rate.
Flake Ice is ice in its most natural shape. Extruded at a temperature just below zero degrees it contains 25% residual water content, making it very moist. Scotsman flaked ice suits a variety of applications, including fisheries, laboratories and industry.
Flake Ice offers the best solution for maintaining refrigerated perishables where long-lasting freshness and natural appearance need to be guaranteed. Scotsman Flake Ice machines offer the widest range of production capacities available. Compact or split, self-contained or modular, Scotsman machines fit virtually any space and capacity requirement, and are selected as the choice of the most demanding food processing and industrial production companies around the world.
Super Flake Ice
Super-flake ice is more compact and is extruded just below zero degrees Celsius, retaining only 15-18% of residual water, making it relatively dryer than Flake ice. Super-flake ice lasts longer, releasing moisture over a longer period of time without the need for ice replenishment on the display counter.
Ice scales are the coldest form of ice. Formed at -6° to -12° Celsius, the sub-cooled ice is very dry, containing less than 2% residual water. Scales look like fragments of glass, have an irregular shape and a thickness that can be adjusted from between 1 to 2 mm.
Scale Ice is sub-cooled ice where the temperature range of the ice scales may vary between - 6°C and -12°C
Scotsman Scale Ice machines manufacture ice in a range of thickness: The ice ranges from 1 mm, as preferred by the meat processing industry, to 2 mm as demanded by the fishing industry, to best suit processing and transport requirements.
Supermarket specialists use Scale Ice to prepare a layer of scale and flake ice on fish and seafood displays. The result is a combined effect of longer-lasting freshness and natural appearance of the fresh food, with slower ice melt than with flake ice.
Scotsman Scale Ice machines are available in both fresh and saltwater variants for both ice formation and as a coolant.