Refrigeration Magazine - August 2016 by Markurious Marketing Group

AUGUST 2016

EPA, DOE AND THE FUTURE OF

Refrigeration

ALSO INSIDE

Convenience stores report higher than usual packaged ice sales Two ice companies merge

And much more!

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August 2016 Vol. 199 │ No. 9 ISSN #0034-3137

EDITORIAL STAFF

Table of

CONTENTS

Mary Y. Cronley Editor/Publisher refrigerationmag@gmail.com (404) 819-5446

Joe Cronley Senior Staff Writer cronley.joe@gmail.com (404) 295-5712 Markurious Marketing Group Art Direction info@markurious.com (678) 439-6534

ADVERTISING, SUBSCRIPTIONS, ACCOUNTS Mary Y. Cronley Editor/Publisher refrigerationmag@gmail.com (404) 819-5446

6 20

14 FEATURES

SMART BUSINESS

H ow c-stores should get going around Pokemon Go

INDUSTRY NEWS

21 V ogt Supercare announces

12 On the rocks Established as ICE in 1906, Refrigeration Magazine™ is published thirteen times a year, including the Annual Buyer's Guide.

Postmaster: Send notice by form 3579 to: Refrigeration Magazine 260 Lakeview Ridge East Roswell, GA 30076

Annual Subscriptions: US: $49/year or $79/two years International: $79/year

8 10 14

dates of next factory service school for large and mid size tube-ice machines.

SISTER INDUSTRY NEWS

First round of graduates complete WFLO Latin America Institute Cold Storage Training Program

21 Z ippy & Home Ice merge

ICE SALES

CONVENTIONS

CALENDAR

HOW GREEN IS YOUR COMPANY?

Major source of methanol in the ocean identified

THE EPA/DOE AND THE ICE INDUSTRY The refrigeration future is nearly here

outeman unveils new R dashboard

How c-store sales get a summertime boost: Beverage, ice register rings hot during this season

Convention planning time is here

A calendar of industry events

spICE Just Like Your Product, Ideas Need To Season, Too AD INDEX A list of our advertisers CLASSIFIED ADS Classified advertisements by region

4 26 26

FIND OUT MORE AT refrigeration-magazine.com OR CONNECT WITH US AT facebook.com/refrigeration-magazine August 2016 │ REFRIGERATION Magazine 3

spICE

Just Like Your Product, Ideas Need To Season, Too I have a friend who worked as a lower level executive with a legendary business giant - a pioneering billionaire, a household name. He interacted directly with this guy on many projects and knows him well enough to reach him on the phone. When I learned how closely he worked with this guy, I commented, “One of the things I admire about him is the way that on pretty much every decision he has made, even when he was in his 20s, all the advisors told him, ‘That’s a terrible idea, you shouldn’t do it, you’ll lose it all.’ Yet, almost all of his ideas turned out to be incredible successes.” My friend took this in as if he’d heard it before, and responded, “That’s true, about the ideas that he does get to execute. But, you should hear some of the things we have to talk him OUT of.” There’s a Thomas Edison quote, but it’s probably been said in different forms since Archimedes was writing math formulae: “I have not failed. I've just found 10,000 ways that won't work.” For every Edison there were others who either gave up or ran out of money to try. One thing about experimenting with your own business is that, depending on the risks you take, you may not be able to come back from an unsuccessful experiment. Many is the business owner who had a happy 2007, with a nice house, cars for the whole family, kids in college, only to wake up in 2009 in a rental house with the kids at home and sharing 10 year old cars. If you leverage too much, it’s a domino effect. I have made some of my worst business decisions in August. I don’t know what it is, but I think I was bored and apprehensive. It was the downside of the season, everybody knew whether they would have a good, mediocre or bad year, and everyone was thinking about starting to scale down and plan for the off season. Kids are going back to school, and you have more time on your hands to devote to the business. It can be a formula for overthinking things. Luckily, you have a check and balance system: Your bank. Pretty much anything you can do with cash shouldn’t bankrupt your business since you were able to accumulate the cash in the first place. It’s the debt and the cash flow it requires to service that kills businesses. With any luck your banker is wise enough to look you in the eye and tell you that she or he can’t approve the proposed loan because they don’t think the cash flow projections will work. Added to that, maybe you have a business partner, or a wise wife, husband or bookkeeper, who is involved with decision making at the business (after all, it’s their livelihood and success on the line, too). I can’t recall how many bad ideas I have had that I thought were great. Sometimes everyone else thought they were great too, only they failed to live up to promises or just didn’t work out in the marketplace. Anybody running their ice plant using solar panels or wind turbines? Why not, it’s a great idea, and the resource is free! The fact is, not every great idea will actually work for you. Here’s hoping that you have the wisdom and patience to let your great ideas settle, to include other decision makers, and to wait out the end of the season before you make changes to your next season. You’ve got the whole winter to consider it. Happy Reading!

Mary Yopp Cronley

Editor, Refrigeration Magazine 4 REFRIGERATION Magazine │August 2016

August 2016 â&#x201D;&#x201A; REFRIGERATION Magazine 5

Smart Business

How Should C-stores Get Going Around

SOME CONVENIENCE CHAINS ARE ALREADY IN THE GAME.

r's N ote

Could you place a Pokemon in an ice merchandiser? Sounds like a great new way to get customers to your product!

By Danielle Romano Assistant Editor, Convenience Store News

6 REFRIGERATION Magazine │August 2016

harmander, Squirtle, Kakuna and Pikachu. If you’re a mobile-gaming youth or a nostalgic adult, these names may mean something to you. And if you’re a convenience store retailer, they should mean something to you, too. Although it only became available in the United States on July 6, Pokémon Go has quickly become the most sought-after, craze-over, augmented reality mobile game that brings the 90’s Pokémon franchise to the 21st century via Niantic, a Google startup that developed the game. With more than $14.04 million in revenue, Pokémon Go has already surpassed leading apps such as WhatsApp, Instagram and Snapchat, with 60 percent of users visiting the app daily, according to 3Cinterative, a mobile technology and solutions company. Through the Pokémon Go app, users can "catch" Pokémon seemingly in real life. Once the app is downloaded, the game enables the usage of a user's GPS and clock on their mobile device to determine which Pokémon will appear in the game. When the

creature appears on the map, players have the option to tap on it. If they do, Pokémon Go will open the camera on the user's device to catch the Pokémon. With so much momentum already at play, many retailers have begun exploring ways to capitalize on the craze. One way is by using lure modules on a “Pokéstop” in the game to attract more users to certain areas, such as a store location, so that there are more Pokémon to catch, according to Andrew Levi, founder, chairman, CEO and chief technology officer for Blue Calypso, a company that specializes in mobile shopper engagement. “Convenience stores could promote that there are plenty of Pokémon to catch in the store to attract these gamers, which will drive additional foot traffic and result in more potential sales,” Levi told CSNews Online. In addition, there are "truly endless" possibilities for how a c-store retailer could apply the concept of Pokémon Go within their own branded or multi-branded app, he noted. The premise is to create a similar gamelike environment within the c-store brand's app to engage shoppers. For example, shoppers could open the c-store brand's app when walking into the store and be immersed in a game-like environment on their screens. From there, they could view special deals or coupons only visible within the app that correlate with products on their shopping list hidden throughout the store. “Then, as he walks the aisles to capture the discounts for the products on his list, other coupons could appear to inspire impulse buys. He may not have planned on buying chips and [a soda], but the combo deal that he caught was too good to pass up,” explained Levi.

This approach can likewise lead to an increase in customer engagement and customer loyalty. A game-like environment piques customers’ interest and excitement, so it will bring them into the stores more often, therefore increasing foot traffic and sales. “The more exclusive the in-game rewards are, the higher the probability that consumers will continue to engage with the app each time they go in the store to shop,” Levi explained to CSNews Online. “This, in turn, will build store loyalty and with enough shares on social media, could also drastically increase the number of brand advocates." Like any craze, Pokémon Go is sure to fizzle out in its own time, but this shouldn’t discourage c-store retailers from implementing the concept into their own mobile app. When the smoke clears, Levi recommends retailers dissect and evaluate what worked and what didn't work for the game. They should ask themselves: Did additional marketing efforts help drive profits? How did consumers respond to the game marketing, both in the app and out?

• P arker’s Convenience Stores. Over the course of one weekend, customers were encouraged to visit any one Parker’s location, capture a screenshot of themselves catching a Pokémon at the store, and add it as a Facebook post on Parker’s page. One winner received the Parker’s Pokémon Hunter Prize Pack that included one of the company’s 40th anniversary insulated refill cups, $20 in Parker’s cash and a pack of the new Reese’s Pieces Peanut Butter Cups. • Q uickChek Corp. The chain held a photo contest, in which customers purchased a handcrafted Q Café drink, caught a Pokémon, snapped a picture of both, and then posted it to QuickChek’s Facebook page. The winner received a $25 QuickChek gift card. • T horntons Inc. Customers shared a photo of a Pokémon caught at a Thorntons location using the hashtags #Thorntons and #PokemonGo to receive a “special treat.”

Additionally, analysis of how the app remained successful, or what caused it to die down, will help retailers avoid similar mistakes if they choose to implement a game in their mobile app again, Levi noted. “Remember that every new campaign will have trials and errors, so retailers should always listen to the feedback that shoppers are giving in response to the marketing efforts and adjust strategies and implementation accordingly," he said.

Ahead of the Game Some convenience store chains are already taking advantage of the Pokémon Go phenomenon to drive traffic into their stores and increase customer engagement.

About Danielle Romano Danielle Romano is assistant editor for Stagnito Business Information's Convenience Store News, Convenience Store News for the Single Store Owner and CSNews.com. Prior to joining CSNews full-time in January 2015, Romano served as product content copywriter/ editor for Myron Corp., a promotional product company.

Here’s a rundown of what a few c-store operators are offering their customers for catching Pokémon in-store: August 2016 │ REFRIGERATION Magazine 7

Industry Sister Industry Update News

First round of graduates complete WFLO Latin America Institute Cold Storage Training Program The third annual WFLO Institute Latin America concluded with a graduation ceremony for students who completed this three-year training program for temperature-controlled warehouse operators. Over 30 students took part in this year's program, which is hosted annually by the World Food Logistics Organization (WFLO) – a core partner of the Global Cold Chain Alliance (GCCA). The 3rd WFLO Institute Latin America took place July 11-13, 2016 in Panama City, Panama. "Providing quality training for individuals responsible for operating temperature-controlled facilities is what the Institute is all about," said Debbie Corado, Director – GCCA Latin America. "It is critical to the success and growth of our industry - which is why I'm so excited to recognize the first round of students graduating from the program." The only training specifically designed for the temperaturecontrolled industry in Latin America, the WFLO Institute Latin America curriculum takes students through the food industry, the supply chain, and the fields of logistics and cold storage. More than 30 classes taught by leading industry experts provide students with a comprehensive educational experience through six modules: food security, warehouse

operations, employee safety, cold chain management, customer relationships, and professional/personal development. Students also have the opportunity to tour a logistics facility, center, or port as part of the program. The WFLO Institute Latin America launched in 2014. "I am very pleased to be a graduate of this program," said recent graduate Raúl Hernández, CEO, Precisa Frozen Ltda. "In my more than 30 years of experience in the industry, I have never seen a course that facilitates an exchange of knowledge - not only from the professional instructors but also from the students. Through networking, we not only learned but we made great friends, representing a very enriching personal experience. I have also sent more than six members of my staff to the course and what they have learned has been very valuable for the company." The 2017 WFLO Institute Latin America dates will be announced in the coming months. About the Global Cold Chain Alliance Comprised of its Core Partners, including the International Association of Refrigerated Warehouses, the World Food Logistics Organization, the International Refrigerated Transportation Association, and the International Association for Cold Storage Construction, the Global Cold Chain Alliance (GCCA) represents all major industries engaged in temperature-controlled logistics. GCCA unites partners to be innovative leaders in the temperature-controlled products industry. For more information about GCCA, visit www.gcca.org

Graduates from the 3rd WFLO Institute Latin America (From left to right, Salvador Figueroa, Almatrans - Dominican Republic; Elvis Quezada, Almatrans - Dominican Republic; Corey Rosenbusch, WFLO-Global Cold Chain Alliance; Juan Carlos Hencker, Refrisistemas - Costa Rica; Raul Hernandez, Precisa Frozen Ltda. - Chile) 8 REFRIGERATION Magazine │August 2016

August 2016 â&#x201D;&#x201A; REFRIGERATION Magazine 9

Industry How Green Update Is My Company?

Major Source of

Methanol

in the Ocean Identified One of the most abundant organic compounds on the planet, methanol, occurs naturally in the environment as plants release it as they grow and decompose. It is also found in the ocean, where it is a welcome food source for ravenous microbes that feast on it for energy and growth. While scientists have long known methanol exists in the ocean, and that certain microbes love to snack on it, they’ve been stymied by one key question: where does it come from? Researchers at the Woods Hole Oceanographic Institution (WHOI) have solved this mystery through the discovery of a massive – and previously unaccounted for – source of methanol in the ocean: phytoplankton. The study found that these microscopic, plant-like organisms, which form the base of the marine food web, have a unique ability to biologically produce methanol in the ocean in quantities that could rival or exceed that which is produced on land. The results, published in the March 10, 2016, issue of PLOS ONE, challenge previous thinking on sources of methanol in the ocean, and help fill important knowledge gaps about ocean microbiology and the amount of methanol generated on our planet. The discovery may also spur research leading to biofuel applications in the future. 10 REFRIGERATION Magazine │August 2016

“Methanol can be considered a ‘baby sugar’ molecule and is rapidly consumed in the ocean by abundant bacteria – called methylotrophs – which specialize in this type of food,” said Dr. Tracy Mincer, WHOI associate scientist and lead author of the paper. “However, up until now, the thought was that methanol in the ocean came from an overflow of terrestrial methanol in the atmosphere. So, this discovery reveals a huge source of methanol that has gone completely unaccounted for in global methanol estimates.” Mincer first became interested in the idea of biologically-produced methanol in the ocean through previous work where he found methanol-nibbling bacteria in a phytoplankton culture he was growing. Intrigued, he extracted the microbe’s DNA and its barcodes matched up with a well-known methylotroph in the ocean. “Once we were able to characterize this bacteria, I wanted to explore the idea of plankton-produced methanol,” said Mincer. “I began reviewing literature and found a paper where a student, as part of his dissertation,

had reported some measurements of methanol from phytoplankton. At that point, I knew something was really going on there. It was like a fist coming right out of the computer screen and punching me in the face.”

Growing pains As Mincer set out to explore things further, he quickly learned that trying to measure methanol from marine phytoplankton wasn’t easy. “I asked a number of colleagues how to measure methanol in seawater and no one had done it before,” said Mincer. “There didn’t appear to be any methods to directly measure it, so we had to develop our own.” Given the high solubility of methanol, extracting samples proved challenging. Mincer and his lab team had to separate out methanol from the salts in seawater by bubbling helium through it to push the volatile organic

compounds out. This made it possible to get the samples onto an instrument to be separated and detected. But then they discovered that, instead of producing methanol steadily over time, phytoplankton release it in quick episodic pulses, and only during certain stages of growth. So, they had to be there at the right time to see it. “As we were growing the phytoplankton cultures, we measured like crazy during the first week and didn’t detect anything,” he said. “But after about ten days, they started to run out of nutrients and hit a plateau, which is when we saw that initial pulse of methanol.”

Strength in numbers One of the most noteworthy aspects of the study, according to Mincer, was the amount of methanol plankton were able to produce. Based on lab measurements, he estimates that at least a million tons of the compound is produced in the world’s oceans each year – which could exceed the amount found in the atmosphere. “In our cultures, we were surprised to see so much methanol being produced,” said Mincer. “The fact that the quantities in the ocean could rival or exceed levels on land indicates that the abundance of methylotrophic microbes – and the overall metabolic demand for methanol – is higher than previously thought.” According to Dr. Brian Heikes, a professor and atmospheric chemist at the University of Rhode Island’s Graduate School of Oceanography, the findings help shore up previously hypothesized – but unquantified – oceanic sources of methanol. “Up until now, in situ oceanic methanol sources have been speculative. This study is significant because it shows there is a system that can make and consume methanol biologically in the ocean in large quantities. That wasn’t fully appreciated before,” said Heikes.

Fast food of the ocean While volumes may be high, methanol in seawater doesn’t hang around. Like burgers at a fast food joint, high production is quickly offset by fast consumption: most of the methanol is scavenged within a day or two. This, combined with its high solubility, makes the prospect of methanol escaping up into the atmosphere in significant quantities questionable. But according to Mincer, methanol can head towards the ocean floor. “We believe that when phytoplankton die and sink, they emit methanol,” he said. “This can fuel deeper populations of bacteria in the ocean, and helps answer the question of where methylotrophs in the deep ocean are getting the methanol from.”

Food source to fuel source Methanol is a key food source that energizes ocean microbes, but could it be harvested from plankton to fuel

important knowledge gaps, Mincer feels the study has opened up a new set of research questions that need to be addressed. In future work, he hopes to understand, for example, if methanol can tell us anything about phytoplankton growth patterns, what the “chemical currency” is in terms of what, if anything, microbes give back to the phytoplankton community, and what the velocity of the methanol consumption loop is in the ocean. “Sometimes in research you have a finding that’s bigger than you or your lab can tackle,” he said. “If we can answer these questions, we will understand the whole relationship of microbiology in the oceans better and be able to treat this layer of life in the upper ocean like a layer of skin. We’ll know when it’s healthy, when it’s not, and how it functions. Understanding how our planet works at those fundamental levels is critically important.”

“The fact that the quantities in the ocean could rival or exceed levels on land indicates that the abundance of methylotrophic microbes – and the overall metabolic demand for methanol – is higher than previously thought.”

other things? According to Mincer, there may be opportunities to turn the vast resource into biofuel.

The work was supported by the National Science Foundation.

“Like terrestrial plants, we believe phytoplankton produce methanol enzymatically, so if we can obtain the enzymes involved and use them to digest their biomass, we may be able to extract useful methanol from them. Methanol is a waste product of these organisms, and they can produce a good amount of it. So when those pulses come out, they could be taken advantage of and harvested from cultures.”

Woods Hole Oceanographic Institution is a private, non-profit organization on Cape Cod, Mass., dedicated to marine research, engineering, and higher education. Established in 1930 on a recommendation from the National Academy of Sciences, its primary mission is to understand the ocean and its interaction with the Earth as a whole, and to communicate a basic understanding of the ocean's role in the changing global environment. For more information, visit www.whoi.edu.

New questions While the findings fill a number of

August 2016 │ REFRIGERATION Magazine 11

Smart Business

ON THE ROCKS Ice is the most important, and most neglected, component of cocktail making. Learn how to make the right ice for your drink with our guide to cocktail ices â&#x20AC;&#x201D; drink recipes included.

BY SARA BONISTEEL

"Plenty of ice is the first requisite of good mixing," famed mixologist and restaurateur Trader Vic wrote in his 1947 Bartender's Guide. Although this has been an axiom of proper mixology from the dawn of the cocktail age, ice is a component of drink making often neglected by the home bartender. "Ice is as important to a bartender as a stove is to a chef. Chefs normally heat things up; we cool things down," says Jason Cott, a partner in Alchemy Consulting and the popular Pouring Ribbons bar in New York City's East Village. "But it's not just about bringing the temperature of the drink down to the correct level. It's about adding the correct water content to each drink. The hidden ingredient in every cocktail recipe is water."

THE OPTIMAL ICE Almost every cocktail recipe begins with some variant of "mix all ingredients with ice," although the specific form of ice intended isn't always apparent. There is an ice for each type of drink: cubes for shaking, spheres or larger cubes for rocks drinks, spears for highballs, and pebbles or crushed ice for tiki-style drinks. While top drinking establishments have the luxury of using Kold-Draft machines, which create 1-inch cubes that are 40 percent colder than a homemade cube, or of making their own ice blocks with a Clinebell, the home bartender can still make ethereal ice that will elevate the cocktail. Ice is vital to maintaining the purity of the cocktail while getting it to the right dilution and temperature, says Johnny De Piper, head bartender at Weather Up, a trio of bars in New York and Austin, Texas. Its in-house ice program includes crafting 300-pound blocks of slow-cooled, crystal-clear ice that are then chainsawed down to size.

THE IDEAL WATER The first step for any bartender is using the right kind of water. "It's strange to me that the home bartender will spend a lot of money on Brita filters and fancy bottled water for what they drink, but will usually fill up their ice cube trays with just tap water," Cott remarks. "If you're going to go the extra mile to filter your water, you should use your filtered Brita water to pour it into your ice cube trays." 12 REFRIGERATION Magazine â&#x201D;&#x201A;August 2016

Rocks Ice A large cube or sphere of ice will slowly melt into a pure spirit like Scotch or a rocks drink like an Old Fashioned. The slow melt, De Piper says, gives the cocktail an arc: The first sip will be strong, the second (slightly diluted by the ice) will have a sweetness, and the final watery sips will be a lot sweeter as the spirits open up to the water. Recommended equipment: Ice Ball Tray or King Cube Ice Tray

Cocktail to try: Irish Manhattan INGREDIENTS • 1/4 cup Irish whiskey • 1 1/2 tablespoons sweet vermouth • 1 maraschino cherry, for garnish PREPARATION Fill a lowball glass with ice. Add whiskey and sweet vermouth; stir. Garnish with maraschino cherry.

Mixing Cubes The 1-inch Kold-Draft ice cubes used by bartenders at professional establishments are made for shaking and stirring, and sometimes for cracked or powdered ice. Recommended equipment: Silicone Ice Cube Tray Cocktail to try: Martini INGREDIENTS • 1 1/2 ounces London dry gin • 1 1/2 ounces sweet vermouth, preferably Noilly Prat • 1 dash orange bitters • 1 teaspoon simple syrup • Small piece lemon peel • Green olive for garnish PREPARATION In mixing glass or cocktail shaker filled with ice, combine gin, vermouth, bitters, and simple syrup. Stir well, about 20 seconds, then strain into cocktail coupe or martini glass. Twist lemon peel directly over drink to release essential oils, garnish with green olive, and serve.

TRY OUT THESE YUMMY DRINK RECIPES August 2016 │ REFRIGERATION Magazine 13

The EPA/DOE and the Ice Industry

THE REFRIGERATION

FUTURE I S N E A R LY H E R E

By: Karl Katuin

Refrigeration Engineer Leer Inc.

now I am sure that most everyone has heard that the Environmental Protection Agency (EPA) has been very active in reviewing the processes of refrigeration both in the application and in the listing and de-listing various refrigerants. This work is being done through the Significant New Alternative Policy (SNAP). Through this policy the EPA mandates which refrigerants are and will be allowable for use in all of the refrigeration systems that we are familiar with today and in new applications for the future. The major focus today is in the Global Warming Potential (GWP). In the past when the Montreal Protocol was developing the strategies for the future the major focus on refrigerants was in the area of Ozone Depletion Potential (ODP). At that time many of the commonly used refrigerants had a very high number when viewed with the ODP as a mindset. Those refrigerants were R12, R502, R11 and others in the CFC (chlorofluorocarbon) class of chemicals. Subsequent meetings which resulted in the addition of the HCFC (hydrochlorofluorocarbon) class of refrigerants such as R22 being added to the list of high ODP refrigerants. Starting in the mid-1990â&#x20AC;&#x2122;s there emerged a group of refrigerants in the HFC (hydrofluorocarbon) class which include a couple of refrigerants that most in the refrigeration industry are today quite familiar with, R134a and R404A. Both of these refrigerants have become very widely used and are easy to obtain and work very well. Refrigerants R134a and R404A met the goals of the time for the reduction in ODP developed through the Montreal Protocol and the EPA. With the ODP goals being satisfied the

14 REFRIGERATION Magazine â&#x201D;&#x201A;August 2016

attention has now turned to another classification number associated with refrigerants. This number is GWP (Global Warming Potential). Every refrigerant has a GWP number assigned to it. The acronym GWP is defined as a relative measure of how much heat a greenhouse gas traps in the atmosphere. The larger the number the more heat potentially can be trapped. The chart that follows shows a number of refrigerants and their associated GWP number. Some of these are currently in use and some others that are quite new and are now beginning to be more common in the refrigeration world. You are most likely familiar with a few of these refrigerants and not so much so for others. Refrigerants

GWP

R404A/R507A

3922

R410A

2088

R407A/C/F

2107/1774/1825

R448A/R449A

1387/1397

R134a

1300

R450A/R513A

604/631

R290

R744

R717

In this list of refrigerants are some relatively new ones or others which which you may not be familiar. Refrigerant R448A and R449A are candidates for the replacement of R404A. Refrigerants R450A and R513A are replacements for R134a. Refrigerant R290 (propane) is a candidate for use in new systems in R404A applications of today. Table 2A below shows the end dates of several common refrigerants. The actual end dates are application dependent. It should be noted that in stand-alone applications the EPA views low temp as anything under 32 degrees box temperature and medium temperature 32 degrees and above. It should also be noted that these end dates apply to new production. There will be a supply of refrigerant around for some time for service. At the present the timeframe for service availability is unknown but I would expect that these will be around for quite a while. In the SNAP final ruling the EPA has chosen a level for acceptable GWP of 1500 or less for the de-listing process of refrigerants. For R134a refrigerant you will notice that in the low temp application this refrigerant has not been de-listed. This means that this refrigerant will still be able to be used for both new systems and for service. Table 3A shows several candidates for use in a number of applications.

The refrigerants in this list include those that are included in the EPA’s recent SNAP refrigerant delisting final rule that was published in the Federal Register Vol 80, No. 138, July 20, 2015, 42870-42959. This ruling has created the timeline for the end of common refrigerants in use today and the advent of a number of new ones that will become much more common.

An important note on refrigerant usage is safety classifications. All refrigerants have an associated number assigned that indicates the flammability and toxicity ratings. The refrigerants that we have been commonly using for years have been very safe and non-toxic. Refrigerants such as R404A and R134a and before that R12, R502 and others, have been rated as

TABLE 2A – END DATES FOR COMMON REFRIGERANTS Phase out refrig

Med temp <2200 btu

Med temp >2200 btu

Low temp

Low & med retrofit

R404A/507A

Jan 1, 2019

Jan 1, 2020

July 20, 2016

R410A

Jan 1, 2019

Jan 1, 2020

R407A/C/F

Jan 1, 2019

Jan 1, 2020

R134a

Jan 1, 2019

Jan 1, 2020

OK OK

TABLE 3A – LIKELY ALTERNATIVES FOR REPLACEMENTS Alternative Refrigerant

Med temp <2200 btu

Med temp >2200 btu

R448/R449A

Neither approved or disapproved

Low temp OK

Low & med retrofit OK for Low Temp only

R450A/R513A

R290

R744

R717

August 2016 │ REFRIGERATION Magazine 15

Continued from page 15

an A1 meaning low toxicity (the letter A) and no flame propagation (the number 1). Refrigerant R290 is an A3 meaning low toxicity but is flammable. There are also a group of new refrigerants called HFO’s (hydrofluro-olefin) which are considered to be mildly flammable. This has led to the addition of a new rating of A2L, which essentially means that they have low toxicity but have at least some flammability properties due to at least one of the component refrigerants having flammable properties. The HFO refrigerants are not necessarily available yet in some cases and many of the potential applications are yet to be determined.

used in low temp applications around 0 degrees box temp can exhibit some high compressor temperatures when combined with high ambient situations.

Probably one of the most talked about alternative refrigerants is R290. This is a hydrocarbon single component refrigerant. Obviously this is a flammable refrigerant which will require all new handling techniques and new equipment which includes refrigerant recovery, leak detection, charging equipment, etc. While certification is not required at this time to service R290 equipment it is highly advisable to obtain proper training. A good resource In the following for this training is paragraphs I will the Refrigeration One thing for sure is that the refrigeration try to outline some Service Engineers of the information Society (RSES). It industry will continue to see a significant and differences of should be noted amount of change over the next few a few of the newer that refrigerant refrigerant options. grade propane has years. The changes will require all of us to no odor additive The refrigerant like what many of learn new skills, techniques and processes. R448A is getting are accustomed a lot interest in to in heating a number of or gas grills so applications that are in the low temp category. This you can’t “smell” a leak. The standard propane used refrigerant works well in these types of applications and in gas grills cannot be used in refrigeration applications is a safe refrigerant designated as an A1. This is a blend because of the stanching agent. This chemical is very refrigerant meaning the compound is made of up a caustic and will damage the internal components of the number of individual gases. The R448A refrigerant will system. The flammability concerns leads to extra safety need to be charged as a liquid due the same as R404A precautions being necessary while servicing a propane and others today. This refrigerant can be used in today’s system. At the present time there are no laws requiring R404A compatible compressors as it requires the same recovery of R290. Service valves are not allowable on R290 oil and has close enough characteristics in operation. systems so any service will require adding line tap valves There is a larger temp glide with this refrigerant that could or similar to access the pressure readings or evacuation affect certain applications. Basically temp glide refers and charging. There is a charge limitation of 150 grams to the combination of the refrigerants that make up the (5.3 ounces) in R290 systems. This can somewhat limit the compound causing the evaporator and condensing suitable applications to smaller equipment. The charge temperatures to vary throughout the process of changing limitation level is being reviewed with the thought of raising from liquid to gas and gas to liquid. The refrigerant, when it to 300 grams (10.6 ounces). There is no clear timeline for

18 REFRIGERATION Magazine │August 2016

adoption of this level. This is an international review process which gives the process a much wider overview. Building codes may not be finalized on how a system with R290 in it will be viewed for placement and operation. Also, it is illegal to attempt to retro-fit R290 refrigerant into an existing system so this cannot be utilized in a retrofit application. From a service perspective the aftermarket level of components and equipment is still not as complete as it will become so servicing could be a bit more of a challenge for a while. A couple of other candidates for replacement refrigerants are R450A and R513A. These are considered as potential replacements for R134a. Both are blends so charging in liquid form will be required. Of these two options the R513A seems to provide better capacity and performance than R450A. These would typically be considered for use in medium and high temperature applications. R744 is CO2 which in some larger applications is being used, such as a rack type system and others. The R744 is a

very high pressure refrigerant with high side pressures that can very easily run to and over 1000 pounds. One thing for sure is that the refrigeration industry will continue to see a significant amount of change over the next few years. The changes will require all of us to learn new skills, techniques and processes. There will undoubtedly be additional training and education that will at the very least be beneficial and may become mandatory at some point. The EPA will continue to address the GWP issue with refrigerants with the expectation of continuing to lower the acceptable levels. At the present time there isn’t any definitive information on a timeline, which I am aware of, for further reductions to take place. The one thing we can be sure of is that we need to be ready to change our ways and how we approach working with and using refrigerated equipment.

ice storage & metering systems The Ultimate Babysitter When you go home for the night, the last thing you want to do is worry about what is going on at the ice plant. Used as a surge bin, the KEITH® Ice Storage & optimizing run time for the ice machine and by storing ice for processing during work hours. Bins are built to last using the best FDA approved food grade materials and are driven by reliable WALKING FLOOR® technology. Low Maintenance • Higher Quality Ice • No Ice Buildup True FIFO Rotation • Horizontal Metering • Vertical Comb Built to Last • Superior by Design ®

KEITH Mfg. Co. 1.800.547.6161

August 2016 │ REFRIGERATION Magazine 19

Industry News

RouteMan unveils new dashboard So what is different about the new RouteMan Dashboard? Well, just about everything!!! The big change is now the Dashboard can be accessed from any device or computer with an internet connection. Nobody in the industry has anything like the Dashboard. The previous Dashboard was great but now the new one is even better yet. User friendly tools allow quick navigation of the map. Basemap Gallery allows the user to select from a dozen Basemaps. Devices (represented as trucks) queries allows Last Know Location, Last Invoice Created, Bread Crumb Trail and Invoice viewing. A Print tool has been added which can also be saved in different formats. Drag the Google Street View man allows street viewing. Now there are settings controlling View Extent, Icon Sizing, View Device Settings and Timer Refresh. New colors on the Bread Crumb Trail make the map pop. A new customer calls and you want to look them up on the mapâ&#x20AC;Ś easy! Just key in the address on the new Esri World Geocoder. The Dashboard is powered by Esri and KCS is an Esri Partner. Esri is the mapping software giant of the world. The Dashboard is a standard feature of RouteMan/RouteMobile. Please contact Darrell Mount with KCS at dmount@kcsgis.com if you would like more information.

New RouteMan Dashboard

__________________ Bread Crumb Trail of two devices for Mireles Party Ice. (Shown with permission of Jesse Mireles IV.)

New RouteMan Dashboard

__________________ Aerial view of KCS using the Select Customer tool.

20 REFRIGERATION Magazine â&#x201D;&#x201A;August 2016

Industry News

Vogt Supercare is pleased to announce the next factory service school for large and mid size tube-ice machines. Where: Vogt Factory in Louisville, KY When: September 20-23, 2016 Cost: Two sessions are available – $250 for the large, $250 for the mid size or $450 for both. Registration: To register or request more information, contact Jackie Aslinger at (502) 635-3426 or email jaslinger@vogtice.com

Zippy and Home Ice Merge

Zippy Ice, Charlotte, NC, and Home Ice Co., Rock Hill, NC, have announced that they are joining forces. According to Zippy Ice, “This is a long time coming and will enable us to serve our customers that much better! We will continue to operate in both Charlotte and Rock Hill. If you are unfamiliar with Home Ice Company, check out its YouTube video. Not only do they bring a service level second to none, their plant automation is industry leading. "We could not be more thrilled about our future together!” Home Ice Company is a well-known Carolina family owned and operated ice company. Home Ice manufactures, packages and distributes wholesale packaged ice.

August 2016 │ REFRIGERATION Magazine 21

Ice Sales

How C-store Sales Stats Get a Summertime Boost Beverage, ice register rings hot during this season July 4th weekend is not only a great time for America to celebrate its independence, but for convenience stores to enjoy higher sales at the register. According to NACS, the Association for Convenience & Fuel Retailing, beverages and bags of ice were hot sellers during the holiday weekend, as well as the entire summer so far. Store sales from June through August are 4.5-percent higher than the rest of the year, according to NACS. And sales of packaged beverages — soda, water, juices, teas and sports and energy drinks — are 18-percent higher during the hot summer months. In total, convenience stores account for more than 42 percent of all packaged beverage sales in the country, factoring in all sales from convenience stores, grocery, drug and mass merchandisers, according to Nielsen data. These additional reasons should make this summer a profitable one for c-stores:  Convenience stores sell the majority of beer purchased in the country (59 percent), and beer sales at convenience stores increase nine percent over the summer months.  Throughout the year, Americans are more likely to visit a convenience store to quench a thirst than for any other reason. Nearly half of all convenience store customers said they primarily stopped to purchase a beverage on their most recent visit.  Ice sales also are extremely strong during the summer months. Approximately two-thirds of all sales of bagged ice occur between Memorial Day and Labor Day, according to the International Packaged Ice Association. Convenience stores are the top destination to purchase bagged ice, selling an estimated 45 percent of all packaged ice purchased, or $1.9 billion overall.  C-stores sell $8.8 billion in fountain beverages and another $1.2 billion in frozen dispensed beverages on an annual basis.

“With all of the cold drinks and ice sold at convenience stores, it makes perfect sense that the convenience store industry was founded by an ice company,” said Jeff Lenard, vice president of strategic industry initiatives for NACS. “In 1927 the Southland Ice Dock in Dallas, Texas, began selling milk, bread and ice for customers who needed convenience items after the local grocery stores closed at 5 p.m. The ice dock’s extended hours of 7 a.m. to 11 p.m. ultimately factored into the company’s new name: 7-Eleven. “Whether over the Fourth of July weekend or any time this summer, Americans can be sure to quench their thirst with cold drinks and ice at convenience stores,” added Lenard.

22 REFRIGERATION Magazine │August 2016

COOL Ice

Ice Art

August 2016 â&#x201D;&#x201A; REFRIGERATION Magazine 23

Conventions

Convention Planning Time Is Here r's N ote

Start getting ready to relax a little with your fellow ice folks and share your summer sales success stories.

Below is a message from Tom Howat regarding the upcoming Mo. Valley convention.

All, I hate to bother you at this time of year, but, in fact, the fall convention is not that far away, preparation-wise (October 9 - 11). This will be a new kind of venue for us as a group. The Wisconsin Dells is a VERY family-friendly vacation area. We are staying at the Chula Vista Resort (chulavistaresort.com) and I invite you to go to their website and look them over. This is one of the reasons I am anticipating a larger-than-normal turnout. I will be finalizing menus and costs and submitting a registration proposal to the Convention Committee before the middle of August and will have registration packets out then, too. There is a distinct possibility that there will be a reduced registration for children and spouses (meals only). In the mean time, the hotel/resort is ready to start taking room reservations. To make your reservation at the Chula Vista Resort call 1-877-267-2303. You MUST refer to the Missouri Valley Ice Manufacturer's Association or ID #93329 to get our room rate of $99/night. This rate is good three days before and after too, for those thinking vacation. Respectfully,

Tom Howat

Secretary, Mo Valley Association

24 REFRIGERATION Magazine │August 2016

Regional Chapters CANADIAN ASSOCIATION OF ICE INDUSTRIES Phone: 519-455-3690 Contact: John R. Smibert

Regional Associations AUSTRALIA Phone: 61-3-5457 9377 Contact: Neil Gannon

GREAT LAKES ICE ASSOCIATION (GLIA) Menomonee Falls, WI Phone: 919-855-8259 Website: www.greatlakesice.org Contact: Pam Manuszak

MISSOURI VALLEY ICE MANUFACTURER’S ASSOCIATION (MVIMA) St. Peters, MO Phone: 800-235-9088 Website: www.movalley.homestead.com Contact: Tom Howat

NORTHEASTERN ICE ASSOCIATION (NIA) Cary, NC Phone: 800-910-5688 Contact: Jacquie Wells

SOUTHERN ICE EXCHANGE (SIE) Temple Terrace, FL Phone: 813-980-2710 Website: www.sietoday.com Contact: Dawn Ladd

SOUTHWESTERN ICE ASSOCIATION (SWIA) Austin, TX Phone: 512-479-0425 Website: www.southwesterniceassociation.org Contact: Mike Marks

WESTERN ICE ASSOCIATION (WIA) 112 Livingstone Drive Cary, NC Phone: 800-910-5688 Contact: Jacquie Wells

Calendar

OCTOBER

Mo. Valley Ice Manufacturers Association Fall Meeting October 9-11, 2016 Chula Vista Resort Wisconsin Dells, WI Contact Tom Howat, Modern, at thomhow49@aol.com for more information.

NOVEMBER

Industry Convention Calendar | What’s coming up

IPIA Annual Convention November 8-11, 2016 Hyatt Hill Country San Antonio, TX Contact Jane McEwen, IPIA, www.packagedice.org, for more information.

August 2016 │ REFRIGERATION Magazine 25

Ad index/Classified ads Ad Index

CLASSIFIED ADVERTISING

American Ice Equipment Exchange, aieexchange.com............................ 25 & 27 Classified Ads....................................................................................................... 26 – 30 Ice Systems & Supplies Inc. (ISSI), issionline.com............................................ 28 & 31 Ing-Tech Corporation (ITC), itcpack.com....................................................... 23 & 26 Keet Consulting Services, LLC (KCS), kcsgis.com.................................................... 13 KEITH Walking Floor, keithwalkingfloor.com............................................................. 19

Rates are $1.00 per word, with a minimum charge. Any blind ads, with an assigned box number c/o publisher, add $10.00. Deadline for upcoming issue is the 1st of the previous month.

LEER, leerinc.com.......................................................................................................... 2 Polar Temp, polartemp.com....................................................................................... 9

For advertising and listing

Polar Temp Block Maker, polartemp.com............................................................... 32

information, contact Mary

Polar Temp Express, polartemp.com...................................................................16-17 Sisco, siscoproductsinc.com........................................................................................ 5

at (404) 819-5446 or refrigerationmag@gmail.com.

NATIONWIDE ITC EQUIPMENT FOR SALE 1-800-599-4744 • www.itcpack.com ICE MAKERS

PACKAGING

• TURBO CF40 ICE MAKER

• H AMER 125 – NEW, USED AND REBUILT

• VOGT P24A ICE MAKERS (3) • VOGT P34A ICE MAKER • VOGT P34AL W/ HIGH SIDE • VOGT 9000

REFRIGERATION • 20 HP KRACK CONDENSER • LIQUID OVERFEED VALVE PACKAGE • 6.5 BOHN W/ EVAP CONDENSER

•H AMER 125 W/ STAND & CONVEYOR • HAMER RING CLOSERS •H AMER RING CLOSER W/CONVEYOR •H AMER 310 W/ 125 CLOSER •H AMER 535 (RECONDITIONED) •P ALLET DISPENSER • S LIP SHEET DISPENSER

RAKE BINS

• S S SHAKER W/ STAND

• TURBO CB59 RAKE BIN

SCREW AND BELT CONVEYORS

BLOCK MAKERS • B-56 W/ 4 HP CONDENSERS • LEER BL39 W/ REMOTE CONDENSER • TURBO BP-360 BLOCK PRESS

SUPPLIES

• LEER ICE MERCHANDISERS • BAGS AND WIRE • PARTS AND REPAIR

26 REFRIGERATION Magazine │August 2016

• 10’, 20’, 30’ – 9” SS SCREW CONVEYORS W/ MOTOR & GEARBOXES •H YTROL BELT CONVEYORS 10’ & 16’ •P ORTABLE FOLDING INCLINE CONVEYOR •P OWER 90 BELT CONVEYOR

Classified ads

SOUTHEAST

USED EQUIPMENT FOR SALE • Turbo CF8SC 5 Ton Ice Makers • Turbo CF88SC, W/C 10 Ton Ice Maker • Turbo CF88SCAR, A/C 10 Ton Ice Maker • Vogt 18XT Mid Tube, 10 Ton Ice Maker • Vogt 18XT Mini Tube, 10 Ton Ice Maker • Vogt 118 5 Ton Ice Maker 7/8, W/C • Vogt 118 5 Ton Ice Maker 7/8, A/C • Vogt 4000 4000lb 7/8 A/C Ice Maker • Morris 70 Ton Nugget Ice Maker • Morris 70 Ton Flake Ice Maker • Vogt P24AL’s 7/8 Ice Makers (2) with Refrigeration • Hamer 2001 Rebuilt 525 Form, Fill, & Seal Machines • Hamer 125 Bag Closers with Stands

• H amer 14G Ring Closer, To Include Stand and Conveyor • Hamer 310 Form, Fill, & Seal • New Jersey Bag Closer Parts • Cat Walk Platform for P34 Vogt • Orbital Bin • Mannhardt 2801 bin • Ice Shaker • Belt Conveyor, Hytrol TA 21’ • Belt Conveyor, Hytrol BA 10’ • Belt Conveyor, Hytrol TA12’ • Belt Conveyor, Hytrol 12’ • Clinebell B-56’s, 11lb Block Makers • Clinebell CB300 300lb Block Makers • Matthiesen VL510 Top Load Galv. Bagger • Matthiesen Bagger Take-Off System • Matthiesen VLS, Bottom Load Bagger • 20x14x9T Walk In Freezer

AND MUCH MORE!

• • • • • • • • • • • • • • • • • • •

19x30x12T Walk In Freezer 40lb Wicketed “mis-print” Ice Bags 16lb Wicketed “misprint” Ice Bags 5lb Wicketed Ice Bags 12” x 21’Galv Screw Conveyor 12” x 12’ Galv Screw conveyor 12” x 15’ Galv Screw conveyor 12” x 10’ Galv. Screw conveyor 9” x 20’ galv Screw conveyor 1/2HP drop In Refrigeration Units 18 Gauge Wire Hog ring Staples (for pneumatic gun) Magliner Ramp 28” x 13’ 4” Baltimore Aircoil CXV-184 Vilter VSM-601 Single Screw Compressor Type B Multi-SystemControl Panel Infra-Pak Stretch Wrappers Turbo Ice Sizer Large Inventory of Hard To Get Parts

If you have discontinued ice bags or used equipment you would like to sell PLEASE CALL. SEE OUR USED EQUIPMENT WEB PAGE AT WWW.AIEEXCHANGE.COM. Call for surplus ice! Polar Temp Equipment Mike Landino - Toll free - 1-877-376-0367 E-mail (NEW ADDRESS): mlandino@polartemp.com Don’t forget to call if you have a quality piece of used equipment for sale.

HARD TO FIND PARTS? Impossible to Get? CALL FRANK! If he doesn't have it and he can't get it, it can't be found! Compressors, Vilters, Eclips, MRI 90, York, Y & G Series HDI Compressors, Frick, York, Vilter ALSO Large Selection of Parts for Compressors, Block Plants.

We buy all types of used ice making & refrigeration equipment.

COMER REFRIGERATION

(386) 328-1687 | (386) 325-0909 (fax) crsrefrigeration@aol.com

More Southeast classifieds on the next page »

COMPLETE 5-TON ICE PLANT FOR SALE Casco 5-ton, 7/8" tube, R-22, 5F60 Carlyle open drive compressor, reconditioned in 2015. New valves and oil separator. Includes evaporator/condenser, 5-ton moving floor bin, 13ft incline galvanized auger, Perfection Ice Scoring Machine and Hamer 125. Many parts and manuals included. Also available, Vogt 3000, water cooled, comes with water tower; several stainless steel augers.

Call Richard

(276) 783-2397

August 2016 │ REFRIGERATION Magazine 27

Classified ads

SOUTHEAST (continued) USED EQUIPMENT FOR SALE • Turbo Tig 33 Ice Maker, 98 model • Mycom N6WB Compressors w/125 HP motors skid mounted w/oil separators (used with Vogt P34AL ice makers) • Turbo CB38 Rake • Screw Conveyor Drive Packages for 9" and 12" conveyors (great condition)

"NEW" KAMCO PARTS Ice Systems & Supplies

• Hammer RBC with conveyor • Stainless 9" and 12" screw conveyors

Rock Hill, SC Toll free (800) 662-1273 or (803) 324-8791

• 21' Hytrol belt conveyor • Turbo CB87 with plastic chain and sprockets and stainless steel flights • Morris 18 ton Tube Cube Maker, R22, 2006 model complete with evap condensor 1" ice • Vogt 218, rebuilt in 2005, complete with cooling tower

MIDWEST FOR SALE

WANTED

• Frick screw (150 hp) with all control board starter etc

Used trailer to haul frozen foods– small only up to 12'

• Micom Recip N6 with controls and 40 Hp • Ice crane for 24 block harvest • 12 cylinder Vilter recip no control or starter • Block crusher (300lb), ice blower

Email: info@WellsFamilyFarms.com

SNO CAP SALES, INC.

• Vertical screw (old) various block equipment

St. Louis, MO | (636) 225-6011

Contact Union Central Cold Storage Inc: farader@aol.com or (213) 489-4205

Clinebell quality, boxed and palletized. We are centrally

SEEKING REFRIGERATION PERSON Knowledge of Turbo ice makers, freezers. Ownership in company is possible. Must be able to do all types of work pertaining to an ice business. Must have a class E license.

Clinton, Missouri

Phone (660) 885-9000

FOR SALE Small ice plant business in central Illinois. Good customer base with lots of growth potential. Owner wants to retire. Call Paul for more information.

(217) 374-6500 (office) or (217) 473-2615 28 REFRIGERATION Magazine │August 2016

Carving Blocks For Sale

located and ship nationwide. The Choice is Crystal CLEAR.

Equipment For Sale

S60 Block Maker Glass Doors for Merchandisers

ICE FOR SALE A Family Owned Ice Company Tube Ice 7, 10, 20, 22 lb Bags Over a million bags in stock Shipped or Picked up PIQCS Plus Accredited

Arctic Ice Inc Call Steve Camenzind

(314) 989-9090

Classified ads

NORTHEAST ICE FOR SALE

VOGT ICE FOR SALE 5, 7, 16 & 40 lb. bags. Water is lab tested for purity. Delivery or pick-up. Six generations of quality.

Vogt Mini tube ice, 8, 20 & 40 lb. bags. All ice is screened, palletized & stretch wrapped. We deliver or you pick up. Our water is treated with ozone for sterilization. No Chlorine Added!

Martin's Ice Company

Long Island Ice & Fuel Corp.

Phone (717) 733-7968 or fax (717) 733-1981 PA

Call (631) 727-3010

WANTED

USED EQUIPMENT FOR SALE

Leer all-in-one racks.

1-800-543-1581

Contact Anderson Ice Co.

www.modernice.com

at 570-752-3291

Ice Makers • Vogt Ice Maker - P24A Merchandiser Parts for all brands at competitive prices.

(877) 984-5945

• Morris Ice Maker • Vogt Ice Maker - P118 • Turbo Ice Maker – CAR120 • Turbo Ice Maker – CF40SCER

FOR SALE • 140 ft. York herring bone • 4 ton bridge crane • Two Tuffy upenders • Perfection block scorers • Tip tables • 14 can filler Plus other equipment

• Vogt Ice Maker – P418 • Vogt Ice Maker – HE30 • Kold Draft Ice Maker

Check our most recent inventory online at www.modernice.com!

Packaging • Matthiesen Heat Seal Bagger • Matthiesen Baler (3 Available) •H amer Form, Fill, and Seal Machine - 310 Handling • Matthiesen Shaker Belt with Stand • Shaker •1 2” Stainless Steel Auger (Several Lengths) •1 2” Stainless Steel Shroud Trough Cover

EQUIPMENT FOR SALE

Call Gary Evans, Clayville Ice Co., Inc.

(315) 839-5405

Suction Accumulator - Chil-Con, Model # AA24084, 24” x 7’ high, with boil out coil – Like new condition $6,000.00

ICE CARVING TOOLS

Receiver 12’ x 30” with warming loop used with Vogt ice makerLike new condition - $6,000.00

Plastic liners for clear block makers $1.18/ea Reusable drip pans – from $6.50/ea

Toshiba 125 HP Motor, Premium Efficiency Contact Kyle at Long Island Ice & Fuel Corp.

(631) 727-3010 or (516) 790-6842

Over 500 items in stock for Ice Carvers

www.IceSculptingTools.com

or (440) 717-1940

More Northeast classifieds on the next page »

August 2016 │ REFRIGERATION Magazine 29

Classified ads

NORTHEAST (continued) FOR SALE

WANT TO BUY

Arctic Temp 8000 SM 4-Ton ice machine. Very low hours, barely used. Looking for $20,000.

Hamer 535 or 540 FFS Bagger; with or without all of the bells and whistles

Call Gregg at (614) 272-8404

Manny Raza

(732) 684-4464

SOUTHWEST

EQUIPMENT WANTED

FOR SALE (1) Vogt P118 Reconditioned. Runs on R404 Freon. (1) Mini Tube Vogt, air-cooled 404 Freon (1) Mid Tube Vogt, air-cooled 404 Freon (1) Rebuilt CB P118

VOGT´S P24s and P34s used in any condition. only MID or LARGE ice. Ice RAKE 30 tons or less used

Contact: Ice King, Ryan Maasen at (480)

423-5464

LPIceEquipment@gmail.com

(809) 350-8297

Call Charlie Bolton (Houston, TX)

(713) 643-0573

USED MERCHANDISERS WANTED

ICE EQUIPMENT

WANTED Vogt 6000 and Vogt 9000 Call Charlie Bolton, Houston, TX

(713) 643-0573

SNOW BLOWER FOR SALE Snow Blower-Tri-Pak 300lb. Block Ice Crusher/Blower on Tandem Trailer. Ford 300 Inline 6 Industrial Gas Engine, Original Owner, Well maintained, very clean, unabused machine! Will Sling Ice 70'. In Southern California.

Will ship Anywhere!

$35,000 Call (661) 269-2093

PACIFIC ICE BUSINESS FOR SALE Successful ice manufacturing and distribution business for sale. Established in 1983, located in Eastern Wash. Owner is retiring. Enjoy life and semi-retirement in this profitable business. Sale includes buildings, land, equipment, vehicles, and rental property. Miscellaneous ice merchandisers for sale Glass and solid door.

Contact Refrigerationmag@gmail.com for more information 30 REFRIGERATION Magazine │August 2016

FOR SALE 2005 12 Ton Kamco Bin in good condition, $5000. Contact Greg LeBlanc at Orange County Ice, Bridge City, TX

(409) 920-0037

ICE MANUFACTURE AND SUPPLY BUSINESS FOR SALE HAWAII • Strong existing customer base • $200K Annual Sales • Vogt Ice Machines • 3-Ton Stainless Steel Auger • Feed Ice Bin • 2,500lb Storage (Walk-in Freezer) • Isuzu MPR Refrigerated Box Truck • Turn-Key

Call (808) 384-7033 for more information. $80K