Airedale details cocktail cooling at Heathrow project

Airedale specified these Scotsman ice machines for The Commission.Airedale specified these Scotsman ice machines for The Commission.

More details have emerged regarding the Airedale Group’s project at The Commission restaurant and cocktail bar at Heathrow’s Terminal 4.

Following the news that the prime cooking equipment was provided by Falcon and the refrigeration was from Williams, the distributor has now revealed that it specified Scotsman ice machines, supplied to the UK by Hubbard Systems, for the Drake & Morgan site which is operated by Delaware North.

Airedale’s national accounts development manager Richard Greasley said: “This is a premium site and it needs premium ice makers that deliver premium ice, reliably. The cocktail bar is a key feature of The Commission, aimed at enticing potential clients into the open-plan venue. We designed the bar utilising the expertise of our partners, including Hubbard Systems.”

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The Commission has two Scotsman machines – a high volume modular cuber that makes dice ice cubes, and a self-contained ice flaker.

Nils Braude, operational director for Delaware North’s travel sector, commented: “Presentation is very important to us, particularly for cocktail items. We chose two ice machines, the flaker and the cuber, because different drinks require different types of ice. We have a variety of specifications, both for our alcoholic and our soft drinks. For example, flaked ice gives a real edge to the presentation of some of our cocktails.”

Space is at a premium in Terminal 4, so all the catering equipment has to be both compact and have a high capacity. The Scotsman cuber (model MV1006) can produce up to 465kg, or 46,500 dice cubes, per day. It’s sited on a FOL600 ice bin, which holds up to 245kg. The ice it produces is the classic six-sided, 10g dice cube. The flake icemaker, model AF124, is a compact unit that produces up to 120kg of flake ice per day and has an integral bin storing up to 40kg. The production and storage capacities of both machines are said to help The Commission cope with peak demand.

Reliability is another key factor in choosing catering equipment at The Commission, the more so because it is airside: there are lots of restrictions, and if something goes wrong it can take time to get an engineer through security. “We need kit we can depend on,” said Braude. “Scotsman is a market leader and it delivers every time. It’s very good quality ice that keeps the flavour of the drinks true to what they should be.”

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