No festive fretting about Christmas drinks Hubbard Systems has got it covered

The lead up to 25th December is one of the busiest periods of the year for bar staff, with countless Christmas parties taking prominence alongside an increase in general merriment and the number of revellers. Then there’s the New Year celebration. With this in mind, it’s crucial that ice machines are fully functional and up for the heavy workload. Don’t worry, Hubbard Systems, UK distributor for Scotsman icemakers, is here with essential advice for keeping everything running smoothly this Christmas.

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Hubbard Systems shows how to utilise leftover ice cubes in a hygienic and environmentally friendly way

There’s often ice leftover in an ice maker’s storage bin when staff come to clean it. So what should be done with it after the machine’s been cleaned? Usually it’s chucked out which is an absolute waste, but it’s not hygienic to serve it in drinks. The ice experts at Hubbard Systems, the company that markets Scotsman ice machines in the UK, suggest an environmentally friendly solution – use excess ice cubes to water plants. (more…)

Fire Service College improves hydration techniques thanks to chewable ice cubes 

Exposure to high temperatures and arduous activities during firefighting training can have effects on the human body due to raised core body temperatures.  For firefighters battling the blaze, or members of instructional staff supervising them, any type of relief from the heat can make a significant difference. One of the specialist institutions central to the development of making improvements to safety in these arduous conditions is the Fire Service College. The Cotswolds-based College is the home of firefighter development, with one of the world’s largest operational fire and rescue training facilities.

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Hubbard Systems says new range recognises demand for specific ice types

Scotsman has launched a range of icemakers that it says are not only amongst the most eco-friendly on the market, but also produce a wide choice of different ice types.  The EcoX range uses only natural refrigerants and complies fully with upcoming European Union F-Gas Regulations.   It includes machines making gourmet, dice and cubelet/nugget ice cubes, as well as flake and scale ice systems.  It also includes ice dispensers suitable for self-serve and bottomless drinks. (more…)

Hubbard highlights the simple measures that could avoid similar cases

A report on BBC’s Watchdog programme has found high levels of bacteria in ice at three top cinema chains. In one instance, levels of bacteria were found to be 10,000 times higher than acceptable levels.

Hubbard Systems, which markets the Scotsman range of ice machines, says it’s vital the industry gets serious about cracking down on poor hygiene practices that lead to the issue.  “It’s obvious that the message isn’t getting through,” says Mark Stebbings, operations manager at Hubbard Systems.  “Every year for as long as I can remember similar issues have happened.  And every year ice machine suppliers point out the simple measures that need to be taken to sort it out.”

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Self-serve, hygienic dispensers can handle up to 200 serves at peak time

Hubbard Systems has launched two new ice dispensers from Scotsman.  The DXN models replace the company’s hugely popular TC180 dispenser, which is the go-to unit for many high street operators wanting to offer self-serve drinks.  The two DXN units offer a choice of capacities but both combine a hygienic, easy to use touchpad control, big production capacities and a very compact tabletop design.

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All ice is ice, right?  Wrong.  Here’s the lowdown on FLAKE ICE from Hubbard, the ice experts. 

When it comes to unforgettable aromas, there’s nothing quite as bad as gone-off fish, meat or veg.  With the assistance of flake ice, it can be avoided. Used in product display units, food transportation and storage, and even hospitals and laboratories, there’s very little out there that’s better for keeping perishables fresher for longer.  As an added bonus, flake ice is great for mixing cocktails.

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Charming Suffolk medieval pub-cum-deli installs gourmet Scotsman ice machine for bar AND kitchen

Taking its name from the ancient De La Pole family of Suffolk, The De La Pole Arms in Wingfield is a 16th Century pub recently adopted by husband and wife Frankie and Cathy Aspin. The Aspins’ rejuvenation of the pub is already creating a buzz in the East Anglian countryside. Within months of acquiring the business, The De La Pole was named one of the top 20 places for Sunday lunch in Suffolk.

The pub features three distinct and different sections; a drinking bar, restaurant and a shop-cum-deli. The bar section is strictly just for drinking.  Meanwhile, if customers using the restaurant are impressed with the food offer, made using locally sourced ingredients and products such as Suffolk Salami Co. chorizo and Suffolk Blue cheese, they can pay a visit to the De La Pole Deli, which is inside the pub.

“We’re creating what is a shop and a pub all in one unit,” says Frankie.

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What a difference a filter makes: Hubbard’s water demo lets visitors taste-test that difference

Stand 2250, Hotelympia 2018, London ExCel, 5-8 March

Hubbard will launch Scotsman’s new, greener ice machines at Hotelympia on stand 2250 in the Professional Kitchen Show area.  The EcoX range delivers less impact on the environment and lower running costs.  All models use either hydrocarbon R290 or carbon dioxide R 744 refrigerants, so they have almost zero impact on the environment in terms of ozone depletion potential or global warming potential.  They are fully compliant with the F Gas Regulations.

The EcoX range includes models that make gourmet ice cubes, dice ice, cubelet ice and flake ice – so there’s an EcoX for every foodservice application, from posh G&Ts to bottomless drinks, from cocktails to iced coffee, and from fish displays to fast food soft drinks.

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New management structure will help ensure continuing success

HTG Trading, which owns Hubbard Systems and Taylor UK, has announced major changes to its senior management structure.  Simon Aspin, currently commercial director of Hubbard, will become managing director of HTG from January 1^st 2018.   At the same time Taylor’s commercial director, Pete Gray, becomes managing director of Taylor.  Meanwhile Martin Wood will step down from his role as chief executive of HTG Trading to become non-executive chair of the company.

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