Many establishments dedicated to the hospitality sector buy ice bags for the convenience that this entails and for the apparent savings it generates.
However, having an ice machine in your premises is a better guarantee: you save time and money.
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Calcular cuánto hielo necesita un negocio HORECA es fundamental para evitar problemas de suministro, optimizar costes y garantizar un servicio fluido durante todo el día. Muchos bares, restaurantes y hoteles subestiman la cantidad de hielo que consumen realmente, especialmente en …
Clear ice and white ice are two types of ice that differ mainly in their internal structure, density and behaviour when melting. While clear ice is more compact and steadier, white ice contains air and impurities, making it m…
The types of ice in mixology are the main forms of ice used to chill drinks, control dilution and define the final cocktail experience.
Choosing the right …
Preparar los equipos de hielo antes del verano es fundamental para garantizar una producción constante durante los meses de mayor consumo. El mantenimiento pre-verano de las máquinas de hielo permite detectar posibles fallos, mejorar la eficiencia del sistema y evitar …
Guía de mantenimiento pre-verano: prepara tus equipos Read more »