The invention of refrigeration systems during the nineteenth century represented a real revolution for the restaurant industry. Ice, which until then had been a precious resource, had finally become available not only for storing food, but also for cooling and serving drinks. Today, icemakers are one of the indispensable equipment in bars, restaurants and coffee-shops, capable of producing large quantities of ice in a short time.
Over time, different types of ice machines have developed, with specific characteristics depending on the different uses. The appliances used to supply supermarket refrigerated counters or containers for the transport of perishable foods have been perfected to produce flake ice, capable of offering a greater contact surface for rapid cooling. It is a dry ice, with a reduced presence of humidity, with a candid white colour, ideal for prolonging the freshness of products.
The ice machines used in restaurants and bars, on the other hand, provide ice in crystalline cubes of various sizes. The classic full cubes were joined by hollow, modular cubes, nuggets and granular ice.
The quality of the ice is a fundamental factor in the success of cocktails: transparency, compactness and slow melting are characteristics highly appreciated by professionals as well as by consumers. A good ice cube must have an almost total transparency, without “shadows”. The shape must be regular, even after cutting. Hardness is important. If the cube breaks in contact with the drink, it indicates poor quality and too rapid cooling.
In this business Syen has been collaborating with important manufacturers of professional ice machines. It designed and developed the electronic systems that control the operation of these devices. In particular, it is important to correctly design the sensors that measure the hardness of the water in order to ensure optimal operation in all conditions. The hardness of the water is given by the content of calcium and magnesium ions, due to the presence of soluble salts and possible heavy metals. Waters with a high concentration of calcium and magnesium end up accumulating deposits that can block the mechanisms of the device. On the other hand, the use of distilled water inhibits the formation of ice. The presence of salts and impurities present in the water also has a negative effect on transparency and duration. It leads to the formation of opaque-looking cubes, aesthetically less inviting, with a more fragile structure and a tendency to melt prematurely.
The icemakers are equipped with a control system that stops their functions if the engine freezes, in order to avoid possible damage. The safety sensors are able to detect whether some mechanisms are blocked by ice; in addition, they are equipped with a series of alarms, which will signal failures or any need for maintenance. As a further plus, they will inform, by issuing specific warnings, of the condition of the absence of water in the appliance or in case the collector needs to be emptied.
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Syen s.r.l. | Cod. fiscale e Part. IVA: 02314170263 | Iscrizione Ufficio Registro di TREVISO | Num. REA: TV-202803 | Capitale sociale: € 10.400,00 I.V.