Specialist refrigeration installer and servicer, Reeder Refrigeration, has outfitted a boutique hotel in Cambridge with two Scotsman ice makers.

The Varsity Hotel ordered a gourmet supercube machine and a nugget icemaker, each of which is set to fulfil specific and very different functions.

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Recently the hotel opened a brand new, 145-cover restaurant, SIX, on the sixth floor, which offers 360° views over Cambridge.

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Always full over the weekend, and getting close to capacity during the week, business is booming and with the popularity of the bars increasing the demand for ice, The Varsity needed to upgrade its ice machines.

Director Will Davies visited the Hubbard Systems stand at Hotelympia 2016 and saw the new Scotsman MXG range of modular icemakers, which produce gourmet supercubes.

He was so impressed he ordered one on the spot, and subsequently ordered a second modular Scotsman machine, this time the new N 0622, which produces nugget ice that The Varsity uses in cocktails.

Davies said: “What made the MXG stand out is the amount it makes per hour. It’s a relatively small footprint machine but it produces loads of ice and helps us keep up with over one thousand covers per day.”

The MXG at The Varsity Hotel is one of the larger models in the range, the 638, which is mounted on a SB 393 ice cube storage bin.

The MXG 638 makes up to 340kg of ice per day, or about 17,000 gourmet supercubes. The SB 393 will store up to 181kg of ice. The footprint of the whole system is 769mm wide by 850mm deep.

The Scotsman N 0622 nugget ice maker at The Varsity is mounted on an FOL-300 ice storage bin.

The system produces up to 266kg of nugget ice per day, while the storage bin will hold up to 136kg. The bin’s footprint is 559mm by 801mm.

Davies has been impressed with the support from Hubbard Systems, which markets the Scotsman range in the UK.

“It’s been first class. We had one of the newest machines in the country and it had a few teething problems, as is normal with any brand new product, but these were ironed out very quickly and the same engineer came back to deal with things, so maintaining continuity.

“I’ve also been impressed with the way you can go to Hubbard for advice and information; they’ve been very quick to respond.”