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IM SERIES - PRESENTATIONIM Series Icemakers Simon Frost
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WHAT IS OUR EXPERTISE ?
AT HOSHIZAKI, WE ARE IN
THE BUSINESS
OF SUPPLYING ICE
...MORE THAN
“JUST” ICE MACHINES !
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TRADITIONAL INDUSTRY ARGUMENTS:
WATER
CONSUMPTION
CONTROL
BOARDENERGY
RATING
DIMENSIONS
STAINLESS
STEEL
QUALITY
REFRIGERANTS
DAILY
CAPACITY
COMPRE
SSOR
STORAGE
CAPACITY
Bla, Bla, Bla….
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DRINK QUALITY
€ PROFITSICE
APPEARENCE
BARTENDER REQUEST
DELIVERY
STATUS
COOL
WHAT ARE THE END USERS REAL INTERESTS…?
“NOW WE ARE TALKING: THE ICE CUBES!”
STATUS
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ICE MACHINE FEATURES vs. CUSTOMER EXPERIENCE
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WE ARE SELLING ONE OF THE KEY “DRINK INGREDIENTS”
Now that we know
we are in the
business of selling
an ingredient for
the ultimate
customer
experience…..
…WE NEED
TO SWITCH
TO A NEW
MINDSET
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WHAT MAKES OUR ICE CUBE THE BEST IN THE WORLD?
Hoshizaki IM ice cube is Best-in-Class
at slow-melting.
Benefits for the drink:
• Long lasting chill
• Reduced dilution
• Retained flavour
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WHAT MAKES OUR ICE CUBE THE BEST IN THE WORLD?
Why are Hoshizaki IM cubes slow melting ?
• Higher ice density
• Colder ice temperature
• Reduced heat transfer surface
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HOSHIZAKI TECHNOLOGY JUST MAKES THEM BETTER!
How do we
achieve such
superior
performance
in our ice
cubes?
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HOW DO WE ACHIEVE SUCH SUPERIOR PERFORMANCE IN OUR ICE CUBES?
1. HIGHER ICE DENSITY
IS OBTAINED THROUGH
INJECTING WATER
INSTEAD OF
SPRAYING WATER
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Water Spray Water Injection
vs.
HOW DO WE ACHIEVE SUCH SUPERIOR PERFORMANCE IN OUR ICE CUBES?
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Competition water spray jets Competition complete system
COMPETITION USES WATER PROJECTION (SPRAY SYSTEM)
NOTICE:
Spray Jets tend to clog due to even small particles of mineral scale circulating in the hydraulis system. Cubes quality deteriorates as a consequence.
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Competition
water spray jets
Competition
ice-forming
capsules
COMPETITION USES WATER PROJECTION (SPRAY SYTEM)
The projection point is approx. 2-3 cm from the ice forming capsules
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Water projection (spray system) results in
lesser density ice cubes due to the air
bubbles that are trapped between two
adjacent water molecules.
COMPETITION USES WATER PROJECTION (SPRAY SYTEM)
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PROXIMITY WATER INJECTION AS WITH HOSHIZAKI TECHNOLOGY
THE INJECTION POINT IS AT THE
BASE OF THE FORMING CUBE CELL
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HOW DO WE ACHIEVE SUCH SUPERIOR PERFORMANCE IN OUR ICE CUBES?
2. COLDER ICE TEMPERATURE
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THE SECRET IS ALL IN RETAINING THE COLD TEMPERATURE AROUND FORMING ICE
Cold air is retained, temperature @ -18ºC / - 25 ºC
Cold air is dispersed, temperature @ -1ºC / -3 ºC
Closed Freezer Door Open Freezer Door
-18 ºC -1 ºC ?
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OPEN-CELL SYSTEM
• Allows for -25 ºC evaporator temperature to disperse
• Ice temperature stays just below -0.1º C
CLOSED-CELL SYSTEM
• Retains temperature around theice cube cell consistently at -25 ºC
• Ice temperature drops around-3º C
THE SECRET IS ALL IN RETAINING THE COLD TEMPERATURE AROUND FORMING ICE
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CLOSED-CELL SYSTEM HEAT TRANSFER
• More efficient than open-cell:
• Higher contact surface with theback of the evaporator
• Cold evaporating temperatures(-25 ºC )
• Adjacent cells help diffuse heat transfer, reducing freeze-down time and energy consumption
ADVANTAGE CLOSED-CELL VS. OPEN-CELL SYSTEMS
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• Far less efficient that “Closed Cell”
• The refrigerant copper serpentine has a lower heat transfer contact surface, half-pipe shaped, with the back of each ice forming cup
• Same evaporating temperatures (-25 ºC) cannot compensate
• Ice forming cups are separated by several millimiters, and enclosed in plastic, hence cold temperature cannot transfer from capsule to capsule
ADVANTAGE CLOSED-CELL VS. OPEN-CELL SYSTEMS
OPEN CELL SYSTEM HEAT TRANSFER
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RESULTING ICE CUBE DIFFERENCES
HOSHIZAKI IM CUBE
-2°C/-3°C Clear cube (with marmorization)
GOURMET CUBE
-0.3°C / -0.7°C
Clear cube
CLOSED CELL SYSTEM OPEN CELL SYSTEM
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ICE CUBE “MARMORISATION”
Ice cube hairline cracks within formedice are created by:
1. Rapid freezing of water
2. The cube being formed in a confinedspace
3. Rapid heating during the ice “harvest” phase
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HOW DO WE ACHIEVE SUCH SUPERIOR PERFORMANCE IN OUR ICE CUBES?
3. ICE CUBES HEAT EXCHANGE
SURFACE DIFFERENTIAL
SQUARE VS.
GOURMET
Q = hA (Tsurface – Tfluid) Watt
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HEAT EXCHANGE SURFACE DIFFERENTIAL
A geometrical 3D cubic shape of a square cube, with straight sides and square angles, once brought to a 2D
measure has approx.
12%-15%
less total surface
than a thimble shaped gourmet cube
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Created by:
• Upper-side “half-pipe” groove created by the refrigerant tube
• Concave bottom
• Ice surplus ring at the base of the cube
ADDITIONAL HEAT EXCHANGE GOURMET VS. A SQUARE CUBE
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WHAT MAKES OUR ICE CUBE THE BEST IN THE WORLD?
• HIGHER ICE
DENSITY
• COLDER
TEMPERATURE
• REDUCED HEAT
TRANSFER
SURFACE
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ANOTHER KEY ASPECT OF SUPERIOR PERFORMANCE IN OUR ICE CUBERS:
4. BEST IN CLASS IN ENERGY
CONSUMPTIONSAVINGS
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Important elements for sustainability:
• Natural refrigerants (R290)
• Lower energy consumption per kg of ice produced
FAR LOWER ENERGY CONSUMPTION
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EFFICIENT HEAT TRANSFER THROUGH GRIDDLE STYLE EVAPORATORS
Efficient heat transfer area + (refrigerant tube soldered to a
full size metal plate)
Adjacent ice forming cells +
More efficient heat absorption =
Less time to freeze water +
More energy efficiency
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MAKING GOURMET CUBES COMES AT THE EXPENSE OF THERMAL EFFICIENCY
Insufficient heat transfer area + (refrigerant tube has only partial
contact with ice forming cups)
Distanced metal cups +
Less efficient heat transfer =
Idle During freezing cycle
Evaporating system for open cell (top view)
More time to freeze water +
Less energy efficiency
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THE CLOSED CELL SYSTEM = FAR LOWER ENERGY CONSUMPTION
• Greater heat transfer surface vs “half-pipe”
• Adjacent cell vs spread-apart ones
• A closed bottom cell retaining -25 C temp. vs open-bottom ice forming capsules
• Water injection vs water spray system
Ultimately, all this leads to energy savings!
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TOTAL COST OF OWNERSHIP DUE TO ENERGY SAVINGS
Extra investment → 1 year
Purchase price → 7 years
Due to lower TCO
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ANOTHER UNIQUE FEATURE OF THE HOSHIZAKI IM CUBE
5. THE DIMPLECONSUMPTION
SAVINGS
PROVIDING THE FINISHING TOUCH
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THE DIMPLE
WATER IS INJECTED IN A SOLID STREAM
THE IMPACT POINT WITH FORMING ICE IS THE DIMPLE
OVERSIZED DIMPLE (FOR TRAINING PURPOSES)
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DIMPLE SIZE ADJUSTMENT – SERVICE TECH ACCESSIBLE
The dimple may vary in size, and is adjustable within certain values:
• Minimum size: 2-3 mm
• The production of the machine capacity varies according to dimple size
• Hoshizaki declares production capacities according to dimples of 5 mm (lower) and of 15 mm (higher)
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Let’s look at an IM unit with self contained storage bin.
Can you identify the various components ?
OVERVIEW: ICE MACHINE COMPONENTS
Evaporator
Water Plate
Condenser
Compressor
Condenser Fan
Water Tank
Actuator Motor
Water Pump Motor
Ice Storage Bin
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IM SELF CONTAINED CUBER 3-D VIDEO TUTORIAL
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KM Video
39 39
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