Hubbard Systems is the UK’s leading and longest established specialist distributor of Scotsman commercial and industrial ice making machines and accessories. In 2017, Hubbard Systems was appointed the UK distributor for Comenda warewashers, which are available via dealers nationwide.
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Visitors are impressed by versatile nugget
On Jan 31 Hubbard Systems took a group of consultants to visit the Scotsman factory in Milan. The trip was an opportunity for the visitors to find out about Scotsman’s latest nugget ice machine technology.
“Nugget machines are incredibly efficient – but it’s difficult to explain the technology without seeing them in action,” says Simon Aspin, commercial director of Hubbard Systems. “The new nugget icemakers were very well received. Nugget ice is relatively new to the UK. It’s very versatile – for example, if can be used both for drinks and for food display – and its method of production is very eco-friendly. Plus, a small machine can make big volumes of ice.”
NW308 fits industry-standard global footprint and is easy to look after
Hubbard Systems’ new Scotsman icemaker is a modular cuber that’s designed to fit in the global 560mm / 22inch footprint. The NW308 is the latest in the NW Series and makes the classic six-sided 12g dice ice cube. It can also be supplied to make the 6g half-dice ice cube. Its space-saving footprint is highlighted by the fact that it vents from the top – so it can be built in to tight gaps, with no need for side clearance.
Gourmet ice cubes, dice, superdice, cubelet, nugget, flake, superflake and scale: but which ice is best? Hubbard Systems offers ice adv-ice.
Apparently the Inuit really do have fifty or more words for snow. They’ll know there are lots of different types of ice as well – yet some foodservice operators think ice is ice. They’re wrong. For a start, there’s the very obvious difference between ice cubes and flake ice. But different cubes have different characteristics, too. Some are softer, some harder, some clearer and so on.
Hubbard Ice Systems, which markets Scotsman ice machines in the UK, reckons it’s time the market woke up and smelt the coffee. Or, in this case, the ice. The company has produced an update to its popular Guide to Ice, which is available to download from scotsman-ice.co.uk.
Hubbard offers hotels advice on Christmas ice
Christmas is one of the busiest times of year for hotels, with parties and events causing spikes in custom on top of the overall higher numbers of guests. Having a steady supply of ice provides extra peace of mind that there’ll be no problems meeting the increase in demand.
Busy hotels can benefit from modular machines – perfect for high volume ice production. Hubbard’s Scotsman MXG range of modular ‘supercuber’ ice machines combine productivity, reliability and ease-of-use, with aesthetic-appeal and quieter operation. The MXG models offer high production with one unit capable of producing up to 410kg of gourmet ice per 24 hours, on a global standard footprint.
Hubbard Systems says new icemaker is the hassle-free, competitively-priced ice solution
The new Scotsman NW 608 ice machine, distributed in the UK by Hubbard Systems, combines ultra-reliability with ultra-simple controls and a compact, industry-standard footprint. According to Hubbard it delivers hassle-free, high volume ice production in a quality, stainless steel build at a very competitive price.
This latest Scotsman makes dice ice in either standard 12g cubes or half cubes, weighing 6g. It can produce up to 280kg of ice per day, or over 23,300 standard cubes, making it ideal for high volume sites requiring a reliable supply. A modular machine, it sits on top of a separate storage bin and is compatible with a variety of different bin designs.
Popular, boutique Cambridge venue uses both Scotsman supercubes and Scotsman nugget ice
More and more operators are looking for speciality ice that suits their specific application. The Varsity Hotel in Cambridge has ordered two very different Scotsman models – a gourmet supercube machine and a nugget icemaker, each of which is set to fulfil specific and very different functions.
The Varsity Hotel and Spa is a chic, boutique 46-bedroom hotel right in the heart of Cambridge. It’s popular with tourists, locals and visiting celebrities (Daniel Craig and Rachael Weisz stayed recently). A stunning roof terrace overlooking the city seats 100 for drinks and a barbecue menu. In the former bonded warehouse next door there’s a 75-cover steak house and cocktail bar overlooking the river, which is also very busy. Recently the hotel opened a brand new, 145-cover restaurant, SIX, on the sixth floor, which offers 360° views over Cambridge. It serves wood-fired pizza, rotisserie chicken and Ottolenghi-style small plates. It also features a large bar, specialising in gins.
Rallying is a family affair for Hubbard business manager
When he’s not busy providing excellent customer support in his role as Business Development Manager for Northern England and Scotland at Hubbard Systems, George Fell can often be found going for a drive with his mum, Lois. But these aren’t your run of the mill day trips to the seaside we’re talking about, because George is competing in the Scottish Tarmack Rally Championship and his mum is his co-driver.
The pair started racing together after Lois Fell recovered not only from three hip operations in ten years but also from breast cancer. “We made a promise, as a family, that once she recovered she could go rallying,” says George. “She’s now been in remission for three years and there’s no stopping her!”
Hubbard’s new multifunctional, space-saving Ice Duo
The latest Ice Duo bundle from Hubbard Systems is the ideal multifunctional, space-saving ice maker, says the company. That’s because it has a compact footprint yet delivers a choice of different ice types that can meet the needs of just about every application in busy hotels, restaurants, bars and clubs.
The Ice Duo sits two different modular ice machines onto a single ice storage bin. Each machine can produce different types of ice – the bin’s storage compartment has a divider wall that keeps them separate.
The ice experts at Hubbard know how to make a good G&T exceptional: gourmet gin needs gourmet ice
The popularity of gin has exploded in recent years, with hundreds of new brands helping to cast off its fusty image with a variety of new flavours. The number of distilleries in the UK has nearly doubled since 2010, from 116 to 184, with sales in the UK topping £1 billion in 2015.
For a seemingly simple drink, there is much debate about the best way to make the perfect gin and tonic. Most agree that it involves a balance of four elements: the gin itself, tonic, the garnish and, naturally, ice.
Hubbard questions suggestion that faecal bacteria came from water that made the ice
However, a suggestion that the bacteria could have come from the water used in the icemaker has been questioned by the ice experts at Hubbard Systems, the company that markets Scotsman ice machines in the UK.
“The water in the icemaker will have passed through a filter system that will help to prevent any bacteria present from getting into the machine,” says Mark Stebbings, technical and aftercare manager at Hubbard Systems. “The bacteria that was found is most probably the result of poor personal hygiene standards, presumably on the part of a member of staff.”