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Artificial Ice Making

Artificial Ice Making image
Parent Issue
Public Domain
OCR Text

Notrcithstanding tliat artificial refrigeration has so largely taken the place of ice, it is often desirable, eveu in sinall plante, to make som e ice for table and other purposes. In hotels and restaurants this is particularly true, and nothing but the poor rsults that have been obtained in the piL has prevented this f rom being done more extenfiively. The oíd method was to put common filtered hydrant water into cans and freeze it into white, nnattractive ice, nsefnl only for cooling purposes, and hardly suitable for the table. Distilling and purifying apparatus is fonnd necessary to rnakeacceptable ice by this process, and the tnauifold dnties of the operating eugineer usually prevent the giviug of proper care and attention to the varions purifying devices, with the result that the qnality of the product is quite inferior. There is now developed, however, a practical method of makiug ice in largo or small quantities on the "plate system," freezing outwardly from the refrigerating coils, excluding impurities into the residual water, circulating this water by means of a circulating pump through filters to remove air and impurities, giviiig clean, pure crystal ice from water of almost any reasonably good quality. The ice is then harvested by a steain cutter, which pushes its quare nose down in the tank and outs off a slab of ice whenever required. A tank of this character, added to a refrigerating plut, is a roost useful aud profitable adjunct, especially considerig that the high qnality of the product is chieüy a fnuction of the method


Ann Arbor Argus
Old News