Featuring a space-saving design, the Serenity Series Cubelet Ice Machine, FS-1500MLH-C, produces up to 830 pounds of chewable cubelet ice per 24 hours. The shallow depth provides easy access to the dispenser bin.

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For applications such as cafes, executive offices, sports suites, kiosks, and outdoor kitchens, the GEMU090 undercounter Pearl Ice® ice machine is 15 inches wide, over 33 inches high, and over 22 inches deep.

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Available as either air-cooled or water-cooled, the models of ice-only Symphony™ ice and water dispensers have expanded. These new ice-only models are extensions of the 25CI and 50CI Series.

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The Horizon™ 1800 Series icemakers are designed to produce up to 1,580 pounds of ice in a 24-hour period.

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Two refrigeration equipment manufacturers have received recognition for their energy efficiency efforts: Scotsman Ice Systems and Freeaire Refrigeration.
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It is one thing to install efficiently running refrigeration equipment. But it also has to be energy efficient - according to a wide range of standards. That’s why Emerson recently issued a white paper called Status of Energy Regulations for Commercial Refrigeration Equipment.
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Besides performing their duties capably, another way refrigeration and ice machines can show how good they are is to be easy to install and service. As winners of the 2011 Dealer Design Award in the Refrigeration and Ice Machines category, the products described here have all displayed this characteristic.
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The pendulum in terms of ice machines has been swinging back and forth between complex to basic systems. Sometimes the trend was to the complex with detailed diagnostics. The swing to basic brought simple systems designed to run efficiently. But now there is a new level of up front high tech developments to make things simpler down the line.
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When a refrigeration system fails, many times the cause can easily be diagnosed. However there are occasions when the cause cannot easily be determined - either the true cause is unclear or the technician is unsure of a problem. How do you work through these jobs? One method used by some techs is to “read and record.”
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A sign at one of the booths at the National Restaurant Association Show stated: “Being on the Food Page is Good. Being on the Front Page is Bad.” That concern was certainly the focus of the refrigeration-related exhibitors where drink and food safety were reflected in the quality of ice and the effectiveness of freezers and coolers.
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