Hoshizaki poised to launch new technology at Hotelympia 2018

Hoshizaki UK

Hoshizaki UK

Premium Supplier 23rd February 2018

Hoshizaki poised to launch new technology at Hotelympia 2018

⁣Returning to the UK’s largest foodservice and hospitality event, Hoshizaki UK will be

unveiling a range of new, highly versatile, undercounter refrigeration at The
Professional Kitchen Show at Hotelympia 2018. The four day event, taking place
from the 5th – 8th March 2018 at ExCeL London, will see
Hoshizaki demonstrate latest in ice making technology and dispense equipment, on
stand 1630 including the latest in HC (Hydrocarbon) ice makers, while a
dedicated cocktail bar, manned by a professional mixologist is sure to be a
highlight.

As the world’s leading manufacturer of ice machines and refrigeration equipment for
the foodservice sector, Hoshizaki is at the forefront of innovation and
technological development. The brand new Hoshizaki Snowflake Gen II Drawer
units come in a host of different sizes and configurations to meet operator
demand.

Constructed from the highest quality stainless steel, the refrigerated counters with
drawers come at a standard height of 854mm, depth of 700mm and are available in
lengths from 1314mm (with four drawers) to 2246mm (with eleven drawers) for
added convenience. The flexible, Gastronorm compatible drawer design provides
easy access and versatile storage, ideal for a busy commercial kitchen setup.
Simple to use, digital displays allow the operator to set the temperature from
-2°c - +8°c, and activate the units manually activated defrost cycle.

Capable of operating in ambient temperatures of up to +40°c, the range features up to
60mm thick highly efficient insulation and uses the very latest CFC and
HCFC-free refrigerant. The heavy duty, single piece moulded surface provides
additional workspace, further aiding efficiency and flow in a busy kitchen
environment.

With the regulation around the use of F-Gas coming into force in 2020, the Hoshizaki
stand (1630) will also be home to some of the latest ice making technology. A
portfolio of HC ice makers use the sustainable refrigerant, minimising their
impact on the environment, while also achieving outstanding energy efficiency
over the life of the appliance to further save on operational costs.

The finishing touch to a cold beverage menu or cocktail offer and a key to specific
food storage situations, ice comes in a wide range of styles. From the unique
IM range, designed to produce the traditional ice cube or the innovative ball
ice, through to the FM range, designed to produce flake and nugget ice,
visitors to the stand will find the optimum solutions for their business. Those
looking for ice dispensers will also find a number of state-of-the-art
appliances on the Hoshizaki stand. A ‘closed cell’ production system features
on all Hoshizaki ice machines helps to prevent bacteria entering the machine,
maintaining hygiene standards and ensuring your customers receiving their ice
in the best possible condition.

Finally, the Hoshizaki stand at The Professional Kitchen Show will also be home to
experienced mixologist, Myles Cunliffe, from Brighton based, Mixology Group.
Having trained across the world, Myles has the knowledge and experience to
create an outstanding cocktail menu. Using Hoshizaki ice, Myles will be running
hourly masterclass sessions to demonstrate the importance of quality ice when
it comes to producing the very best cocktail menu. Why not pop along to stand 1630
at The Professional Kitchen Show to watch a true cocktail master at work.

For more information about the range of ice machines and refrigerators in the
Hoshizaki range, please visit stand 1630 at The Professional Kitchen Show at Hotelympia
2018, visit www.hoshizaki-europe.com or
call 01322 616 900.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you