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 1st 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.
New ranges from Scotsman and Comenda to be launched
Hubbard Systems has signed up to take its biggest ever stand at Hotelympia for the 2018 show. The company will use the exhibition to launch new products from both Scotsman and Comenda.
Full details of the new models are yet to be revealed. However, Scotsman is likely to show the latest developments for its upcoming range of icemaker systems using ‘greener’ technologies. Meanwhile Comenda is developing several new lines, including a smart, chic and ultra-efficient undercounter ware washer.
Ice is ice is ice, right? Wrong. Here’s the low down on DICE ICE CUBES from Hubbard, the ice experts.
Dice ice is a bit of an all-rounder. We’re talking about the classic six-sided rectangular or square ice cubes – they come in dice (typically about 10g), half dice (6g) and large dice (17g).
Hubbard Systems tells you why gourmet supercubes bring out the best in your drink
For such a seemingly simple item there are a dizzying number of ways to make an ice cube. These different forms each have their own strengths and uses. Ice is ice? Don’t you believe it!
For example, pouring bourbon over ice will stop aromatic compounds within the drink evaporating. This allows more of them to be released within the drinker’s mouth, making for a more complex taste.
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 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.
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
Once again the issue of ice hygiene is in the media, with a researcher from the BBC’s Rip Off Britain finding bacteria from faeces in ice cubes served in a big-name takeaway.*
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.”