There’s no red pill/blue pill choice when it comes to Manitowoc ice machines. Their NEO series of undercounter machines were built in the real world – not the Matrix – and deliver supreme efficiency, convenience and value to your foodservice restaurant or institution.
Neo Means ‘New’
Simple yet powerful, Manitowoc’s NEO undercounter ice machines were designed as a new approach to ice production. Engineers looked to improve three categories: Performance, Intelligence and Convenience. The result was the “everywhere you need ice machine.”
Performance – Engineers designed the NEO series with enhanced durability and reliability, redesigning components including their proprietary evaporator technology that achieves an average reduction in energy use of 10% and a 22% reduction in water use. A redesigned door and new “easy to service” modular design continued the innovations. Production capabilities now range from 132 to 304 lbs. per 24 hours and industry leading bin capacities maximize your value in a small, under-counter space.
Intelligence – The NEO series machines are more than just a pretty face. Engineers added a powerful operator panel to the front of the machine, allowing easy control and monitoring over the machine. In addition to an illuminated on/off button, a delay function allows you to pause ice production up to 24 hours for slow periods or days when you are closed. A clean button activates that cycle and remains lit to notify all of that status. The bin level indicator shows whether the bin is empty or full in three levels without opening the lid. Finally, a service indicator warns the operator in advance of potential problems that can cause downtime. Manitowoc also realized that today’s foodservice workforce is diverse, so they moved to universally recognized display icons that are easy to understand no matter what language is spoken.
Convenience – NEO’s size means it is convenient for many applications. All NEO machines have a 38-1/2″ height, making them perfect for use in kitchen or under bar counters or as a stand-alone unit in churches, office break rooms or other occasional use environments. Base units are 28″ wide, with the higher capacity machines adding just 2 inches of width. The included ice scoop is stored inside the sealed food-zone bin for added safety. Finally, service and maintenance is a snap with a forward-sliding storage bin and easy access to refrigeration components without having to move the entire ice machine.
Central Offers the NEO Series In-Stock
While we don’t have an Agent Smith working on the Central Restaurant sales force, we do have dozens of knowledgeable Product Consultants with one simple goal: to help you find the right equipment and supplies for your needs at a competitive price.
Plus, Central Restaurant not only carries the entire line of NEO models, but stocks the most popular models at our Indianapolis warehouse for Same-Day FREE Shipping. When you order one of the below air cooled, half-dice ice producing models before 5 p.m. EST (Monday-Friday), we’ll ship it out to you immediately.
|240-353||UY-0140A||132 lb. Production, 80 lb. Bin|
|240-354||UY-0190A||193 lb. Production, 80 lb. Bin|
|240-355||UY-0240A||225 lb. Production, 80 lb. Bin|
|240-356||UY-0310A||304 lb. Production, 100 lb. Bin|
Our Product Consultants will be happy to help you order other NEO machines too, including those producing full dice or regular cubes, as well as water cooled units. Call 800-215-9293 or online with our live chat option. Also be sure to ask about available 0% financing options available through 12/31/14.
When it comes to quality, reliability and ease of ownership of an ice machine, Manitowoc is a manufacturer many in the foodservice industry turn to. They’ve been a successful U.S. based manufacturing company since 1902 and are an industry leading provider and manufacturer of commercial ice machines. Daily productions of their machines range from 50 pounds to 3000 pounds.
Manitowoc created the Indigo series of ice machines from the words “intelligent diagnostics.” From the start of the project, their goal was to design the most reliable ice machine.
Click here to watch this week’s video.
Looking for some of the week’s top information? Check out these five stories from the foodservice industry from July 30-August 3.
Burger King Sees 60 Percent Increase in Sales
From Nation’s Restaurant News, Read Full Story
As quarter two came to a close, it looks as though Burger King’s menu additions are paying off. In a recent Nation’s Restaurant News (NRN) article, it’s been reported the fast food chain has seen a 60 percent increase in their second quarter profits. This is good news for them as it was just a few months back when they lost their No. 2 ranking to Wendy’s. NRN also added Burger King is also remodeling over 7,000 units in the U.S. and Canada. Forty percent of of those locations have been remodeled and so far have seen a 12 to 15 percent increase in sales.
Gluten-Free Food Gaining in Popularity, Is It Needed?
From Huff Post Food, Read Full Story
Gluten-free is everywhere now, from grocery store shelves to restaurant menus. But it may be misunderstood by thousands of people who think it’s healthier way to eat or will help one to lose weight. Gluten-free items are intended for those with celiac Disease, also known as a gluten intolerance. (Read more about celiac Disease on Celiac.com).
In Huff Post Food’s recent findings, 1.8 million Americans have the disease with 1.4 million not yet diagnosed. But what may be the most interesting of what Huff Post Food found was that 1.6 million people don’t have celiac disease yet follow this diet. This is where there may be some misconceptions of being a weight-loss solution or a healthier way of eating, when it’s really a form of treatment for those with a gluten intolerance or even non-celiac disease related gluten sensitivity. So while gluten-free may seem as though it’s the latest food trend, it’s actually something people should discuss with a doctor first. (But definitely a plus to keep or add to a restaurant menu to help those with celiac disease or a gluten sensitivity).
Combo Deals Aren’t As Popular As They Were Five Years Ago
From NACS Online, Read Full Story
Combo deals–they’re popular among consumers, even much to the point where people memorize the combo’s number and don’t even need to say anything else other than what they’d like to drink with it. But according to a NACS Online article, combo deal sales are down about one billion servings from 2007.
“A recently released NDP foodservice market research report finds that smaller lunch and supper meals, more and better value offerings, price concerns and composition of meal are among the contributors to combo meal declines,” NACS said.
Manitowoc and NSF International’s Partnership
From Restaurant Facility Business, Read Full Story
Okay, while this isn’t news from this last week, we just came across it and had to share as it’s about one of the many manufacturers we work with.
In a late June Restaurant Facility Business story, they reported NSF International is now the preferred provider of sanitation services for leading global foodservice equipment company, Manitowoc Foodservice. Through this collaboration, the two will work to provide “safer, higher quality foodservice equipment to companies worldwide,” said RFB.
School’s in Session! Recap of Updated USDA Guidelines
From The Central Blog, Read Full Story
It’s that time of year again–back to school! While the kids were out on vacation, school foodservices certainly had some learning to do and changes to make to meet the updated USDA guidelines that went into affect on July 1. Visit the Central blog for a complete guide to the changes–and let us know below about how your school has made changes!
When the Scotsman Luv the Nug truck made a visit to Central on St. Patrick’s Day of 2011, we learned a little bit more about ice than we already knew—people love it and some are even borderline obsessed with it.
Of course, people enjoy ice in their beverages. But with the large selection of styles now available, people have preferences. These range from different types of ice to how much ice they want in their beverage. Then on the other end of the spectrum, there are certain types of ice ideal for displaying and serving food on.
So with a variety of ice types to choose from, it may make you wonder which type of ice is best to use at your establishment.
While different ice machine manufacturers may have different names for the different styles of ice, all the styles can really be categorized to the following four: classic cubes, gourmet or crescent cubes, flake ice and nugget ice.
This is your simple standard ice. Its simplicity makes it great for most applications. According to Scotsman, this type of ice works well for ice dispensing, mixed drinks, carbonated beverages, ice displays, ice retailing and banquet services.
Gourmet or Crescent Cubes
There are a few different kinds of gourmet or crescent cubes. If you browse through Central’s selection of ice machines, you will see many machines produce “top hat,” “cublet” or “octagon” cubes.
These different types of ice are slow-melting and have a higher displacement which means a higher profit for you. They are usually found in restaurants, bars and banquet facilities.
Flake ice consists of small, hard bits of ice that are dry and cool quickly. It’s great for meat or seafood displays, salad bars, blended cocktails and even therapeutic use. From the Manitowoc website, flake ice is great for serving because the soft, small pieces of ice form around an object without bruising.
There are so many different names for nugget ice from “chewable ice” to “Sonic ice.” Nugget ice is flaked ice compressed into small nuggets—and because of its soft texture, it’s easy to chew. Also, it keeps beverages cooler longer. It’s commonly used for carbonated beverages, meat or seafood displays and salad bars.
“It’s more energy efficient than cube ice because it uses 50 percent less water than making cube ice,” added Terry Toth, marketing communications manager for Scotsman. “It also lowers syrup cost per cup, (there’s a) higher liquid displacement.”
Nugget ice is seeming to be a favorite among ice lovers. So adding nugget ice to your establishment may differentiate you from surrounding stores, which may help you get a leg up on your competitors.
Luv the Nug
Delving in a little bit deeper in to nugget ice, last year marked the 30th anniversary of Scotsman’s nugget ice, so they created a social media campaign and built a truck (Luv the Nug) to travel across the country. This enabled them to witness people’s love for nugget ice first hand and hear personal stories.
“Usually food equipment companies don’t get to taste the product they create, so it was really unique,” Toth said. “It’s a different type of interaction that I’ve never experienced.”
With their different campaigns and contests, they learned people loved chewing on ice for a variety of reasons.
“Some chew on it because they were introduced for medical reasons; people have said nurses said to chew on it to prevent ulcers from forming,” Toth explained. “Then some just went to Sonic and got lots and lots of ice, or went to a convenience store and purchased bags. There were many different reasons which is why we looked through social media.”
The Luv the Nug truck will be touring again this year, kicking off in Boston this June. They also have added a free app people can use to find the nearest location to them that serves nugget ice. The app and tons of other nugget ice information can be found at LuvTheNug.com. Also–if you serve nugget ice at your establishment, be sure to check and see if are on the list! If not, you can add your location so people can come to you for their nugget ice.
So How Much Ice Do You Need?
It’s important to purchase an ice machine that produces the correct amount of ice for your establishment. Too much or too little ice runs you the risk of wasting money or not having enough ice for your customers.
While it may seem small, ice is a huge asset to a foodservice establishment, so you need to be sure you’re set. Central put together this buying guide which not only explains how much ice you need, but includes other helpful tips about ice machines too.
What’s your story with ice? Why do you love it? What have you seen with your customers?
The North American Association of Food Equipment Manufacturers or NAFEM, is a trade organization that brings together food service suppliers and manufacturers and equips it’s members with everything from products to industry education. Every two years NAFEM holds a trade show to showcase the newest equipment and supplies in the food industry. Last week was the 2011 NAFEM Show, held in Orlando, Florida, at the Orange County Convention Center. Below is a recap from on all things NAFEM!
In refrigeration, the primary trend still seems to be energy efficiency. For example, LED lighting is an option on many refrigeration lines now and is even becoming standard on some lines. New Department of Energy requirements go into effect the second quarter of 2011, and most manufacturers seem to be ready for the changes.
Turbo Air’s booth at the show was full of exciting new refrigeration product launches, including ice cream dipping cabinets, prep units with drawers, and Premiere series reach-ins. Manitowoc Ice had one of the biggest product launches of the show with their Indigo cube ice machines, with many energy saving features.
Cardinal Glassware introduced Zenix dinnerware, which is a fully tempered line of glass dinnerware. It looks much like traditional china but has the durability of fully tempered glass with a moderate price point.
Hatco introduced heated zone merchandisers, which use “Spot On” technology to detect when products are on the shelf. Super fast heat-up keeps the product warm; not having the entire unit on 100% of the time saves energy and money for the end user.
APW Wyott will launch their Champion line of steam tables in April. These solidly constructed units have either hot or cold wells and come standard with poly cutting boards. The tables have a lower price point than leading competitors and APW is expecting wide popularity with these.
Known for their forged knives, Wusthof is coming out with their first stamped series. These knives have a poly handle, are NSF listed and come at a great price point. Wusthof anticipates that this series of knives wll become a fixture in the commercial kitchen for everyday use.
In the area of beverage equipment and supplies, we learned that the trend right now is hot water products. With the growing popularity of hot tea, oatmeal and pourover coffee service, the need for instantaneous hot water is in demand. In fact, Bunn-O-Matic and Wilbur Curtis Company now offer hot water dispensers with “Oatmeal” backlighted graphics. Service Ideas is also keeping up with the hot tea trend by offering contemporary tea pots, tea presses and tea infusers.
Melamine dinnerware continues to increase its presence in the foodservice industry. Main melamine vendors – G.E.T., Carlisle, Elite Global Solutions – are seeing the growth in their dinnerware lines. G.E.T. introduced SuperMel in Mardi Gras colors, while Carlisle launched their Dayton and Sierrus lines. These new additions to the Central Restaurant Products catalog should help continue this growth.
CresCor introduced a new mobile holding cabinet that can be used for outdoor dining. While electrical on the interior, the exterior uses propane tanks for heating and a solar panel to run the controls. It has a heavy duty construction to stand up to the rugged outdoor terrain.
As for furniture, several manufacturers noted that unique seating styles seem to be the trend right now. Low cost import products have become so prevalent in the market and these manufacturers have realized they can no longer compete. Instead, they’re trying to set themselves apart from the imports and from their domestic competition by designing unique styles and offering more custom furniture options.
In addition to the exhibits, the NAFEM Show also offered several educational seminars that the category managers attended. Some of the highlights included Tim Sanders’ presentation on Corporate Responsibility and Peter Sheahan’s seminar on Innovative Thinking. The NAFEM all-industry celebration on Friday provided a “night out” with industry friends, and Huey Lewis and the News got the crowd rockin’ and pumped for the final day of the show.
Ice machines can be one of the biggest equipment investments in your kitchen, so selecting the best brand for your needs is important. Manitowoc Ice, America’s #1 selling ice machine, offers a wide variety of ice machine products to save you time and money by reducing energy consumption, water usage and required maintenance.
- Over 97% of Manitowoc’s cube ice machines meet or exceed stringent energy performance standards such as those established by CEE or Energy Star®.
- On the cutting edge of technology and conservation in commercial ice machines.
- A leader in energy friendly product offerings. Energy Star qualified models are up to 15% more efficient than standard models.
- Exclusive, patented cleaning system for improved sanitation.
- ALPHASAN: Antimicrobial compound that prevents the growth of bacteria, mold, mildew and yeast in all Manitowoc bins
Shop all Manitowoc Ice equipment. For a limited time, save on select ice machine cuber heads and bins from Manitowoc. Through June 1, 2010 save with the largest discounts ever and Free Shipping!