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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

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