Refrigeration Magazine - July 2016

JULY 2016

THE BUSINESS OF BONNAROO

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July 2016 Vol. 199 │ No. 8 ISSN #0034-3137

EDITORIAL STAFF

Table of

CONTENTS

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

14

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

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

6 18 FEATURES

6 13 14 18

COOL BUSINESS

Freezing & Fabulous: Ice lounge takes over chic

21

COMPANY PROFILE

Copyright © 2016 by REFRIGERATION Magazine™. All rights reserved.

21

fleet management system A may already be in your pocket

22

I ce storage technology comes to mainstream America

RM visits with Iceculture

24

LEAD FEATURE

6 mistakes to avoid when spec'ing refrigerated truck bodies

INDUSTRY NEWS

24

ack the perfect amount P of ice for outdoor drinks with help from physics

24 J ane McEwen, IPIA

Executive Director, announces the 2015-16 PIQCS Perfect Scores

YOUR FESTIVAL MARKET The Business of Bonnaroo

25

CALENDAR

A calendar of industry events

DEPARTMENTS spICE Your Product And The American Way

Single Copies: $6/copy

TECHNOLOGY

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 July 2016 │ REFRIGERATION Magazine 3

spICE

Your Product And The American Way I spent the Independence Day holiday in one of the places that I like to think is the unknown, unsung majority of the United States. It’s the kind of place you never read much about but thousands of people live, work, go to school, and vacation there.

It doesn’t really matter which place it was. It’s not fancy, has no big name resorts, pretty much all the water access is public, and it has a short season. It’s on Lake Michigan and was about 68 degrees on July 4th. There were thousands of extra people in town, the beaches were full, and there were a hundred or more boats in the water as the sun set, anticipating the 10:30 fireworks show.

That morning I went to a regional chain supermarket and one of the stockers (he wasn’t an ice producer driver and wore the store’s uniform) was giving customers 20 lb. packages of ice straight off the pallet as he was trying to restock the store fixture. I couldn’t tell how many he had managed to get in the merchandiser and how many were bought from the floor, but he was down to the last two layers of the pallet. I hope they had at least one more in the back.

That’s the way it was for our industry all across the country. This scene was repeated thousands and thousands of times as people poured out of their homes into the heat and chaos of the busy holiday to go to a park, a beach, a boat, a barbecue, or infinite variations on the theme. The majority of these people had a cooler with their group, and a majority of those coolers had product made in a packaged ice plant.

July 4th is the Black Friday of the packaged ice business. Hopefully you’re turning a profit for the year before then, but it’s the day in which you have a good idea how your season will look. It’s also a day that you can revel in the fact that you’re producing a product which is deeply tied to the psyche of the American public.

Here’s another thought – among my journeys on July 4th, I went to a state park. It was pretty much at capacity, and the beach looked like those old pictures of Coney Island, only with smaller bathing suits.

On every edge of the parking lot, under dozens of square sun canopies on the beach, there were groups that appeared to be families, maybe extended families, maybe with a few extra friends thrown it. Most were regular old working man types, but many of the groups were speaking other languages, some of which I understood, many I didn’t. They didn’t all seem to be part of a single national origin or ethnic group – I saw people who seemed to come from many different countries, different continents. They were cooking on grills they brought, sometimes playing music from their home country.

They all had a cooler. And they all had packaged ice. Here on Independence Day, a bunch of people born who knows where under who knows what circumstances, and who got here by ways you and I will never know, all joined me in celebrating this country. Sure, some of them just knew it was a day off. But many know that in many places, maybe most, you can’t get in a car that you own, drive a considerable distance on good roads burning cheap fuel, pay less than an hour’s wage to get your whole carload into a beach area, and stay there until way after dark, all in complete calm, security and safety.

My great-grandparents came here from somewhere else. Look far enough back, and almost all of yours did, too. I loved seeing people come together to observe in distinctly American fashion our national holiday celebrating our unique history, Independence Day. If we can sell a whole bunch of ice at the same time, it’s a win-win.

Happy Reading!

Mary Yopp Cronley

Editor, Refrigeration Magazine 4 REFRIGERATION Magazine │July 2016

July 2016 │ REFRIGERATION Magazine 5

FREEZING

&

fabulous

Ice Lounges Take Over Chic

T

he walls of the Minus 5 Ice Lounge are blocks of ice, inlaid with signs that read "Welcome to Fabulous Las Vegas" and "What Happens in Vegas...", both carved from ice. There's a Mandalay Bay sign (made of ice), the face of a woman winking seductively (made of ice), a 12-foot-long bar (made of ice), and walls adorned with abstract designs of multicolored ice. In one corner, an ice chapel beckons those impulsive and hot-blooded enough to get hitched.

It's 72 hours before the grand opening, and the bar is still unfinished—a cacophony of chain saws, belt sanders, and air compressors. In the middle of the room, nearly hidden under a black and purple snowsuit, 6 REFRIGERATION Magazine │July 2016

Heidi Bayley is crouched over, chiseling small pieces off the "cushions" of a giant, round bench. Its 31 precut pieces are labeled like Ikea parts (round chair, back rest, piece A, piece B) and were designed to fit together right the first time, mostly. Bayley is just taking off some errant edges.

Over Bayley's shoulder, her father, Julian — cofounder of Iceculture, the world's preeminent builder of frozen palaces — contributes an occasional bit of advice. "In theory, it works like

Lego," the stout 71- year-old says. "Until the room changes."

That remark turns out to be prescient.

A tall, lean, slacker-mogul type strides into the room, all tousled hair and sideburns. He's wearing expensivelooking jeans and an unzipped fleece embroidered with the words "The Coolest Experience." This is Craig Ling, president of the Minus 5 chain, and he's not happy.

Ling tiptoes melodramatically between the bench and Victorian-style couch to show how their arrangement will

Bayley's company produces 280-pound blocks of ice and turns them into just about anything a client might want, from shot glasses to Elvis. Photos: Asger Carlsen

constrict mingling. Not only that, the bench is too big, taking up the space of 10 paying customers. "It's not going to work!" Ling says. He barks new orders: Turn the bench into a pub table and chair and move them from the center of the room to a bank of windows so people can see a bit of the casino floor below (and gamblers can see the party above). Frame out each window separately. Move the chapel.

Replace the colored friezes with sculptures. Add crown molding.

Ling takes a breath, fog swirling around his lips. "And I want an 8-foot-tall statue of Elvis," he says.

For most contractors, such a lastminute remodel would be impossible.

But this is Las Vegas, and the house never leaves anything to chance.

Two weeks ago this space was a 1,200-square-foot walk-in freezer; today it's on the verge of being Sin City's most stunning new nightclub. Julian Bayley specializes in the construction of immodest frozen interiors. His company, based in Ontario, Canada, produces 280-pound blocks of ice and turns them into just about anything a client might want, from shot glasses to motorized rickshaws. Bayley has built arctic lounges and restaurants in Thailand, Miami, and (inevitably) Dubai, creating along the way the tools and techniques to make ever more ambitious ice castles. Total cost of Minus 5, Las Vegas? About $4 million, including the giant freezer that keeps the thing from melting, a discotheque's worth of LEDs (they don't heat up), and

a banging sound system.

Cool Business

It all started with punch bowls. In 1969, Bayley sold his family's advertising business in England and headed across the Atlantic, planning to restart the company in Canada.

He made it to Hensall, the country's white-bean capitol (population 1,000), where he decided that advertising was pretty dull. He'd been catering on weekends, mostly for fun and beer money; now it was his full-time job.

On a pick-up run to a food-supply warehouse, Bayley spotted a mold for ice punch bowls. He found out who made them and bought one for himself. Back then, ice sculpting was dominated by chefs and wannabe artistes with hammers and chisels, whose work melted midway through the bar mitzvah.

Bayley began charging $120 per bowl; he'd ship them as far as Toronto and Detroit. "It just snowballed," he says.

"Excuse the pun."

Trouble was, his customers started asking for more intricate sculptures— twin lovebirds in a giant heart is a popular one. Bayley signed up for a four-day ice-sculpting course at the Culinary Institute of America, but the class only confirmed his nagging suspicion that freezing your ass off in an icebox was for suckers. "There was no benefit to making the same thing over and over," Bayley says. "You still had to get in the freezer and carve it."

He knew he'd have to figure out how to turn ice art into a commodity.

Here's the problem: Mass-producing frozen swans is a lot more complicated than making punch bowls. The best industrial icemaker, from a company called Clinebell, is about the size of a copy machine, weighs 575 pounds, and takes three days to turn 44 gallons of water into two 280-pound blocks.

So the first thing Bayley needed was space for a lot of Clinebells.

Fortunately, being in the middle of nowhere has its advantages. Bayley bought a 3,000-square-foot barn for $50,000 and installed 20 ice cabinets.

Plus, water from the town well was free in Hensall. He determined that his work should meet restaurant health codes (no one eats ice sculptures, but people do occasionally eat off of them), so he also installed a reverse-osmosis filtration system. His ice would be crystal clear.

Bayley first hired locals to carve simple patterns, but as demand for

»

July 2016 │ REFRIGERATION Magazine 7

his company's sculptures increased, so did the need for a less artisanal, more assembly line type of system for building them. And machines are much more consistent than Canadian farm boys. Bayley bought a computer numerical controlled router — a massive, software-driven machine that could carve pictures out of a flat piece of ice. He realized that the motors of the CNC router would melt the ice, so he rewired them, putting the drive mechanism in an adjacent room.

And when the cold turned the lathe's carbide bits brittle, Bayley bought stainless steel versions, intended for milling aluminum.

That was fine for signs and centerpieces. But Bayley broadened his scope in 2002, after he spent a night in the famous Ice Hotel in Jukkasjarvi, Sweden. Every winter the Swedes rebuild the place as a luxury destination and charge five-star prices for a night inside.

Bayley realized that Iceculture's Clinebells were making bricks that could be assembled into complete ice structures — use nails to score the surfaces of the blocks, splash on some water, and they would fuse. Why mess with the bother of running a hotel and trying to charge premium prices for days-long visits? Bayley knew he could build something smaller, with higher traffic and turnover — the kind of place

8 REFRIGERATION Magazine │July 2016

where someone could simply sell drinks.

An ice cocktail. An awesome idea, but Sweden has the advantage of numbing cold for half the year.

Ice hotels can survive out in the open. Bayley would have to find a way to keep his buildings frozen. In 2005, he installed an 1,800-squarefoot tent in Toronto and turned it into what was in essence a walk-in freezer. Bayley constructed the ice lounge inside, along with a sort of antechamber for visitors to walk through first, to bleed off excess heat. Compressors circulated chilled air behind the ice walls and blew it into the room through cutouts near the floor, encouraging the ice to sublime and convert to vapor instead of melt.

The tent turned out to be too big; he could make the same money with half the space. Bayley now builds more compactly — but his decor has gotten much more extravagant.

Bayley's team is fast and accurate, but Ling's last-minute demands create some problems for the Vegas project.

Shifting or remaking furniture will require knocking each piece loose, reshaping it, and sliding it into a new position. It's a pain, but not impossible. Trickier will be producing a gargantuan ice Elvis in less than two days.

Heidi and Julian do some math. The King will require at least eight phonebook-thick, 40-inch-long blocks — 2,200 pounds — of ice. Even if they could get it from their studio, 2,000 miles away, no one onsite has the time or skill to sculpt him. Heidi calls a local carving shop, Ice Occasions, and asks for its best sculptor plus a ton and a half of ice (to make sure they'll be covered). Owner Ryan McDougall cuts her a sweetheart deal for the ice; Marco "Vegas Ice Man" Villarreal charges her $2,500.

"If it was someone else I might have said, 'Screw you, you took a job on my soil,'" McDougall says. But it's in his interest to play nice. He's angling

»

July 2016 │ REFRIGERATION Magazine 9

for Minus 5's Vegas maintenance contract, which will be worth at least a few grand annually. Plus, Ling plans to re-theme the bar every few months for title fights, corporate events, and holidays; some of that work, McDougall reasons, could fall to him.

In any case, he can't afford to alienate the industry's top dog. "They've been much more leader than demolisher," McDougall says. Bayley is also a source of tools — McDougall is about to pay him $4,000 for a customized miter saw.

Later that evening, the Vegas Ice Man arrives. It will take Villarreal 12 hours to sketch and carve the King. He has made seven similar stand-ups in town over the past two years, but this one is special. Most of his sculptures are left to melt within a few hours. This one will be up for months. For a guy trying to establish himself as a performer, that recognition is worth more than the payday. "I'm the only one in Vegas who can carve in front of an audience," he says. "I'm good." After this commission, Villarreal will be able to claim more than skill. He'll be able to claim permanence.

The creative work at Bayley's company happens in front of a computer, done by expert users of 3-D modeling software. The guys touching the ice are more like factory workers massproducing a commodity. They move methodically along sweating, 70-foot rows of freezers; lifting hoods, hitching chains to frozen ice blocks, hoisting them to a heated band saw. In one room, a flatbed CNC router grinds out rows of stemware. In another, a trio of three-dimensional carvers — 6-foot-tall, 4-foot-wide mills that can lift and rotate a block on four axles — etch an outsize koi fish, two matching punch bowls, and an enormous hand clutching a cocktail glass, each in less than an hour.

Those centerpieces, mass-produced and shipped nationwide, are key to 10 REFRIGERATION Magazine │July 2016

Bayley's business. He cuts about 140 Kettle One cocktail bars annually, and he ships raw ice to an emerging niche of high-art ice sculptors. His daughter, Heidi, turned 200 Iceculture blocks into a creative, melty depiction of global warming for Al Gore's 2007 Nobel Prize acceptance in Oslo, Norway. The company has shipped roosters and baby grand pianos and sent more than 100 Vince Lombardi Trophies to Detroit for Super Bowl XL parties. A house specialty is "drink luges": sculpted tubes of ice into which you pour shots of booze so they chill before they squirt out the other side. The company can brand them with a corporate logo, but another popular model is the torso of a nude woman. Liquor is poured down her neck and exits through her crotch.

She retails for $350, plus shipping and handling.

For Bar Ice Samui, which opened in Thailand in 2007, Bayley used more than 120,000 pounds of ice to make a "wallpaper" of embedded orchids, pillars carved to resemble 8-foot-tall bowing women, and a full-scale Tuk Tuk taxi durable enough to sit in. His prefabrications are so precise that Bayley sometimes ships Minus 5 lounges in pieces, with instructions for assembly.

Today, in addition to the Minus 5s in the US, there are outposts in Australia, New Zealand, and Portugal. But building such structures remains problematic.

Nobody has ever really studied the structural and load-bearing properties of frozen water, which means projects tend to fall victim to the whims of local building inspectors. In 2005, an ice hotel in Fairbanks, Alaska, was forced to reopen as a museum after an inspector said the building — made

of water — didn't have an adequate sprinkler system. In 2007 and 2008, plans for outdoor logo walls, halls, and archways at the Sundance Film Festival were scaled back because of fears they would collapse. In Las Vegas, Bayley had to rebuild his interior walls after a health inspector decided the freezer-enclosure should be lined with aluminum coving. And yes, it has a sprinkler system. "There are no rules for ice construction," Bayley says. "We're making our own, I guess."

At 4 pm on September 25, a trio of barely dressed "Eskimo girls" in white fur miniskirts, corsets, and Russian-style fur hats usher Minus 5's first Las Vegas customers past black velvet ropes: three middle-aged men from North Carolina, fresh off the golf course in visors, shorts, and sandals. They each pay $30 for a half hour inside the club; the package comes with a drink called a Snowflake (peach schnapps,

vodka, Licor 43, mango juice, and pineapple A trio of three-dimensional carvers — juice in a bowl made of 6-foot-tall, 4-foot-wide mills that can lift ice—the only thing in the and rotate a block on four axes — etch bar Bayley's company didn't construct) and a an outsize koi fish, two matching punch loaner parka, boots, and bowls, and an enormous hand clutching gloves. Inside the bar, cocktail glass, each in less than an hour. they are drawn to the glittering Elvis with chops, sunglasses, pompadour, lick the walls. When a group of Illinois and caped jumpsuit, strumming his Institute of Technology alumni shows guitar beneath an aurora borealis of up and starts conducting impromptu flashing LEDs. They move about, testing thermodynamics tests—twirling the each couch and table like shoppers beaded curtains and puffing heavily in a furniture store. "Why not?" says into their ice glasses—the allure of the Dale Austin, 50. "Heck, this is cheap, club becomes clear: It's interactive. considering we've never done it As the place fills up, Ling's campy before." design changes pay off. People pose Next, a just-married groom from Ireland pays $200 for champagne, souvenir fur hats, and rented his-and-her fur coats. His 23-year-old bride wants to lick the walls. Everyone wants to

for photos with Elvis. At one point, a woman who has been engaging deeply with shots of Patròn decides the couch is both spacious and ergonomic enough to lie down on. »

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July 2016 │ REFRIGERATION Magazine 11

a

A few months from now, Ling plans to open the Minus 5 Lodge, a more traditional bar adjacent to the ice club. Customers typically spend only half an hour in a frozen bar, but they want to talk about the experience afterward. Why not offer them a drink while they warm back up?

If the operation in Vegas and another in Miami attract enough attention, Ling will have Bayley build two more Minus 5s this year in New York and Honolulu. Bayley has already started work on his own 10,000-square-foot attraction, Nine Below, in Hensall.

Eventually, though, that market will cool. Bayley plans to be ready.

In Hensall, he's working on a machine the size of a shopping cart. It's a prototype, really not much more than an electric motor, a couple of clamps, and a hand crank. Inside are what look like two big, sharpened ice-cream scoopers mounted on arms.

with

e r u t l u c Ice

RE

LIAN ABOUT JU

READ MO

As a tech clamps in a 3-foot-long, 3-inch-thick sheet of ice—skinny side up, flat sides facing the scoopers—Bayley explains what we're looking at: a machine that can make 2½-inch balls of ice. Spheres have a lower surface-to-volume ratio than cubes, so they melt more slowly. Drinks stay cold with less dilution. For people who are serious about their cocktails, ice balls are a major advance.

RM Visits

The ice-baller is not ready for widespread use, Bayley explains. Operators have to move the sheet of ice manually to make a new ball, and the final product is too big for some cocktail glasses. Yet beverage suppliers have preordered nearly 40,000 spheres. "We made a mistake and showed it to too many people and created a demand," he says.

Bayley turns away from the machine and holds the ball up to the light to inspect its clarity. Behind him, the tech tries to tap loose a second ball, but it slips out of his glove and shatters on the floor. Bayley doesn't even turn around. "That's all right," he says, chuckling. After all, it's only water.

12 REFRIGERATION Magazine │July 2016

URE , ICECULT COMPANY BAYLEY'S

"Turn it on," Bayley says. With a loud high-pitched whine, the scoopers start to spin. The tech turns the crank like a hurdy-gurdy, and the scooper arms converge on the bottom right corner of the ice sheet and dig in, spraying snow around the room. Just before they meet, the tech stops cranking and cuts the power. He backs the scoopers off, and a lovely translucent sphere emerges, held in place by a fringe of ice. Bayley reaches into the machine with a rubber mallet and taps it loose. The ball falls into his bare hand.

Company Profile

Over ten years ago, a California-based liquor distributor found it worthwhile to contact a small family-owned company in Canada for its North American-wide ice requirements. Why? And even in the tough economy of today still chooses to operate this way. Why? Customers across Canada, United States, India, Thailand, Dubai, Spain and Portugal have turned to Iceculture to handle major ice construction projects. Why? NASA called on Iceculture to produce sensitive ice components for the return-to-flight program of the shuttle. Why? Hensall, Ontario is not exactly the hub of industry in North America, but time after time, customers contact this progressive company based in a small town in the heart of southwestern Ontario.

And here is the secret – passion, dedication, pride, commitment. To be successful in national and international markets, Iceculture has had to pay careful attention to every aspect of business – management, sales, creative design, production, the logistics of delivery and set-up and most of all, customer service – the company has to excel in every department. And the way it is done is to have well-trained, caring and dedicated teams who fully understand their roles and can execute them professionally.

Through twenty-eight years of technical innovation and creative design, the company has become a recognized leader in both the ice and special event industries worldwide, and many of the products and systems developed by the company are now used by carvers everywhere.

Whether a single block crystal clear ice sculpture for a wedding in Toronto or a multi-block design overseas, each order is scrutinized and a flow chart is laid out outlining every stage the project goes through from start to set-up. Their attention to these important details is why Iceculture is an industry leader.

Listening to its customers’ needs and providing the desired level of service – whether it is a quick and

easy ordering experience or to guide them through a wide range of sculpture designs, helping to maximize their budget, addressing concerns about lasting time for a sculpture and then arranging a prompt delivery are all part of the package.

Maintaining Iceculture’s position and reputation as an innovator in the marketplace is another key ingredient in the success formula and the on-going development of new and exciting ice designs, such as the beaded ice curtain, chandelier and colored ice portraits are a priority.

More than 25 countries have used the company’s ice products and more than 50 have acquired specialized machinery and equipment from Iceculture. Every year, the company processes orders for sculptures for events all over Canada, the US and overseas with an aim to meet or exceed client expectations.

Iceculture is all about a high quality ice sculpture product, but it delivers much more – fine design, prompt deliveries, professional set-up crews and above all, confidence.

Family-owned and operated with a staff of 40 committed to providing high-quality products and backed by superior service, Iceculture has earned its place as one of the major players in the ice carving industry and is one of the very few that can confidently tackle projects anywhere in the world.

For more information, contact Julian with the customer service team at (888) 251-9967 or (519) 262-3500.

July 2016 │ REFRIGERATION Magazine 13

Family Lead Business Feature

by Sean Lyden

While spec’ing a refrigerated truck, it is important to consider airflow requirements, chassis compatibility, and function. Cutting corners and costs to maximize fleet dollars while spec’ing can be more expensive for the fleet and its company in the long run with the potential for ruined product and unsatisfied customers. Asking the right questions up front is key to successful spec’ing.

Refrigerated trucks serve the same purpose whether the product is poultry, meat, seafood, produce, ice cream, or flowers — to keep product at the precise temperature that’s acceptable for the recipient. To do otherwise would be ruinous, both to the transporter and its client.

“If you deliver to a fast food restaurant, for example, and the product needs to be kept at, say, 30-degrees Fahrenheit, and they arrive at the store at 34-degrees Fahrenheit, the manager can reject that load,” said David Duford, truck specifications analyst at ARI, a full-service fleet management firm that has clients worldwide. The result: unhappy customers, wasted product, and extra trips to the warehouse — all of which drive up operational costs.

With so much at stake, how can fleet managers protect their organization’s reputation and bottom line? Avoid making these six mistakes when ordering new refrigerated trucks:

1. Underestimating the impact of insulation

2. Selecting the wrong type of rear door for the application

“A standard, plywood-lined 24-foot van body might be 23 feet 9 inches on the inside, but a refrigerated truck might only be 23 feet, depending on the insulation package, the doors, and other various features of that specific truck,” Duford said. “So, if a client is looking for a truck that can accommodate forklift-pallet loading, and is looking to be able to load two pallets side-by-side inside the box, you might not make it with a five-inch insulation wall. But, if you reduce the insulation 1 or 2 inches to accommodate the pallets side-by-side, you might not have enough insulation to keep a product frozen.”

“A fleet manager may choose roll-up doors versus hinged doors for ease of use, but may not properly consider the loss of insulation value over time with the roll-up doors,” said Rich Barrett, truck product manager for Thermo King, a producer of temperature and climate control products for the transportation industry. “This can mean higher operating costs or temperature control problems if the refrigeration unit isn’t properly sized to accommodate the loss of insulation value. An alternative would be to consider hinged doors that will better maintain their insulation performance over time.”

14 REFRIGERATION Magazine │July 2016

Tim Riley, district sales manager for Supreme Corporation, a fullline manufacturer of truck bodies, advised fleet managers to consider delivery type — multiple stops, diminishing load throughout day versus full load/unload delivery — when spec’ing the rear door.

“If you’re calling in saying you want to haul ice cream, but want a roll-up door, let’s talk about your operation.

If you’re making multiple stops delivering ice cream, you don’t want a roll-up door because it allows too much cold air to escape, putting excessive stress on the refrigeration unit to keep product at proper temperature between stops,” Riley explained. “But, if you’re hauling ice cream from point A to point B and unloading the whole thing at one time, then a roll-up door could work.”

When specifying a liftgate, keep the rear door type in mind as well, said Duford of ARI. “If you do a lot of dock loading, you want a tuckaway liftgate. If you spec a rail-style gate [that goes up and down along the outer edges of the rear doorframe], it might not work too well with swing doors, which means you might be stuck with a roll-up rear door.”

3. Neglecting to consider power interrupt switches

4. Mismatching chassis specs to the body requirements

6. Under-spec’ing body and equipment to keep costs down

Each time the rear door of the refrigerated box opens, the blower causes cold air to escape, while sucking warm, humid air from the outside into the body, creating inefficiencies that not only put extra stress on the refrigeration unit, but also jeopardize keeping the product at the acceptable temperature. That is, unless a power interrupt switch is spec’d.

“A critical mistake to avoid is ordering the chassis without verifying frame height at the rear of the truck frame and not realizing there’s a problem until it arrives at the body company,” Riley said. “The body vendor cannot install the body because the box [as originally spec’d and built] exceeds the truck’s overall height requirements.

Also, you may run into issues with liftgate range if the chassis is too high.

The liftgate might not touch the ground when lowered, making it impossible to roll pallet jacks and food carts on and off the platform.”

“There are several factors that can result in an inappropriately spec’d refrigerated body, including an emphasis on a lower up-front cost,” Barrett cautioned. “This can lead to selecting a less-insulated box to save money, but may result in greater operating and lifecycle costs over the life of the box.”

“If you don’t have a blower interrupt switch on the door, you fill that body up with warm, moist air every time that door opens,” observed Riley of Supreme Corporation. “The coils in the refrigeration unit that are hit with the moist air begin to frost, forcing the refrigeration unit to go into defrost mode, which heats the coils to remove the frost. If you get to the next stop, and the unit hasn’t had a chance to fully defrost the coils, it may feel like the refrigerated unit isn’t cooling properly.

But, if you get the interrupt switch, you can open the door, and the blower shuts down. The cold air stays inside the body; the warm air stays out — making it easier to maintain proper temperature inside the box throughout the day.”

Riley recommended fleet managers work closely with both chassis and body manufacturer representatives to ensure compatibility with the specs before signing off on the vehicle order.

5. Overlooking the importance of airflow “Spec’ing a box with inadequate airflow when loaded can result in uneven cooling and cargo damage,” warned Barrett of Thermo King. “It’s important to specify the body to ensure proper airflow around the product for uniform cooling.”

A key to achieving proper airflow is floor selection. How the product is loaded — whether on a pallet, in milktype crates, or boxes — will dictate the best floor. Consult with a body manufacturer to determine the optimal floor spec for the application.

Duford with ARI agreed. “The temptation is to look exclusively at initial cost. But, if fleet managers don’t truly evaluate how the truck is being used, they may cut back on insulation, or they may go for a smaller [refrigeration] unit — all with the aim to cut costs,” he said.

“But, in the end, they’re having to pay more to operate the vehicle.”

The Bottom Line The key to avoiding these mistakes, said Riley with Supreme Corporation, is to continually increase knowledge of the full array of options available for refrigerated trucks and then challenge the fleet’s existing specs.

“The truck buying process should not be a once-a-year event. Instead, gather information all year long,” Riley said. “Ask yourself: Has anything changed in our operations since the last time we purchased a refrigerated truck? If so, how should we adjust our specs to accommodate those changes? Have there been new technology developments [that impact chassis, body, or refrigeration unit specs] that could add value to our fleet operation?”

This way, Riley added, when it comes time to make a decision on refrigerated truck specs, you’re informed and have a good knowledge of what’s available and are able to select what’s most appropriate for the application and your budget.

July 2016 │ REFRIGERATION Magazine 15

Industry Your Festival Update Market

• THE BUSINESS OF BONNAROO • r's N ote

Ed

i

to

Refrigeration Magazine would like to hear from any ice producers who cater to events such as in the article we present here. Tell us about your events, and how and what you bring with you to serve the crowds.

By Margaret Littman Margaret Littman is a Nashville-based journalist whose work has appeared in Entrepreneur magazine, the Nashville Scene and many other national and regional publications. She is the author of the Nashville Essential Guide iPhone and Android app.

Follow her on twitter, @littmanwrites.

T

he annual Manchester music festival in middle Tennessee is more than a four-day bacchanal. It’s an essential economic engine for Middle Tennessee. Here’s a look at what the patchouli-scented windfall means to the region.

Six years ago Kevin Greenwood made a decision that may have left his West Coast competitors scratching their heads. He packed up his Southern California-based Stage Tops USA and relocated the company to what some say is now the livemusic festival capital of the world: Manchester, Tennessee.

The move may seem counter-intuitive, given Manchester’s population of 10,142, its rural location between Nashville and Chattanooga, and its lack of any celebrity sightings more than 11 months of the year. But Greenwood says Manchester is exactly where his star-wattage firm needs to be.

“There are not that many big music tours in Southern California anymore because of all the big stadiums,” says Greenwood, whose company builds stages, and provides lighting and more for music festivals, wrestling events, and world tours.

While Greenwood says his business is the nation’s leader in its segment, he felt the strain of $10,000 per month in rent, plus logistical headaches when working New York and East Coast shows. Greenwood was first introduced to Middle Tennessee when Stage Tops began setting up stages for the Bonnaroo Music & Arts Festival, the annual event held June 13 to 16 this year. The bucolic countryside reminded him of his native England. When he saw the $120,000 price tag for a piece of land that would have cost $2 to $3 million in California, he started packing his bags.

Stage Tops’ new headquarters allows it to handle shows up and down the I-24 corridor, as well as reach festivals on the East Coast, and handle tours like Taylor Swift’s without a cross-country flight. In the course of moving his business to Middle Tennessee, Greenwood relocated six employees to the area and hired three more.

18 REFRIGERATION Magazine │July 2016

While Stage Tops is a big player in its industry, it is just a small example of the kind of economic influence Bonnaroo has on Middle Tennessee. The fourday fest started in 1999 as Itchycoo Park Festival; in 2002 it was reborn as Bonnaroo. It now attracts more than 80,000 concert-goers to the rural area.

While an estimated 45,000 cars drive past the I-24 exit to Coffee County daily, folks didn’t think about stopping as often before Bonnaroo as they do now. Lonnie Norman, the mayor of Manchester, says "People now know where Manchester is thanks to the ‘Roo.’ They put Manchester on the map."

A new study commissioned by Knoxville-based festival producer AC Entertainment will be released this summer (updated surveys are now planned every three years). It finds that Bonnaroo directly and indirectly brought $51.1 million to the state of Tennessee, and $27.2 million to Coffee County in 2012. That’s an increase over the 2005 study conducted at nearby Middle

Tennessee State University (MTSU), which found that total Bonnaroo-related indirect and direct expenditures that year exceeded $14 million. (Some of that increase may be attributed to more detailed accounting and better survey questions rather than increased expenditures.)

Today Coffee County receives $3 per each ticket sold, totaling about $275,000, plus about $600,000 in sales tax as a result of the festival.

“We do not have to increase property taxes because we have that in our general fund,” explains David Pennington, Coffee County’s mayor.

“But it is not just that they give us [$27.2 million],” Pennington says. “It is that they create jobs. We have seen an expansion of businesses next to the interstate. We had a new motel built in the last three to four years.”

The festival technically takes place in rural Coffee County, not within the city

limits. So, the city of Manchester also gets some benefits, including having all the rooms at its ten hotels booked and increased tax revenues from the hotels (neither Norman nor his finance department could provide exact figures for this increase). Both Norman and Pennington say people also come back to Manchester on vacation because they first visited during Bonnaroo.

Jeff Cuellar, Bonnaroo’s director of community relations and AC Entertainment’s director of connectivity, also cites the Bonnaroo Works Fund, which bankrolls regional environmental and arts education nonprofits, as one of the important economic festival factors. Over the past decade, he says, Bonnaroo has donated $5 million to local, regional, and national charitable organizations, some of which comes from a $1 donation from each festival ticket sold. Since 2009 they have funded grant as well as given organizations new audiences by allowing them to » set up in the Planet Roo area at the

July 2016 │ REFRIGERATION Magazine 19

festival. Last year’s demonstrations included information on rain barrels and composting. A public art project in Manchester with a “Rocket Ships to Rock Stars” theme is in the works now as a result of the fund, as is an initiative to offer free energy retrofits to 100 lowincome residents in Coffee County.

to make sure she’ll be stocked up with water and other drinks as well as healthy food to go. Associated businesses, from tow trucks to mechanics to lawn services also see an uptick in businesses during Bonnaroo. After all, this is a city of 10,000 that accommodates a crowd of 80,000 for one week a year.

Bonnaroo

This year the economic reach of Bonnaroo may stretch farther north than in the past. This is the first year that the uber-popular CMA Fest and Bonnaroo are not on the same weekend. While the audiences of the two festivals don’t overlap much, the resources used to support them do.

As with anything the size of this festival, there are downsides. But those involved say the chief complaints against Bonnaroo—illegal drug use by attendees and traffic on I-24—have been managed in recent years. AC Entertainment bought the Great Stage Park, the 750-acre Coffee County farm where Bonnaroo takes place, in 2007 and in 2010 built a permanent stage on that spot. The company produces mud runs and other events there, but both AC and locals alike would like to see that expand. Cuellar says country and Christian music concerts are among the possibilities for events that could take place during other parts of the year.

Sharon Holmes owns The Health Nutt, a café in Morrison near Manchester, as well as a small farm. She estimates that 30 percent of her café’s annual revenues are generated during that one financially flush week of the year.

If she had a booth at the festival, she might have to shell out $4,000 to be on the grounds. Instead, the purveyor of healthy lunches and more gets hit up by those who work behind the scenes at Bonnaroo, as well as ticket-holders headed in to camp for the duration.

“You might not think it, but a lot of the people who come to Bonnaroo are very health conscious,” she says.

This year Holmes also hopes to supply organic vegetables and beef to some of the on-site vendors.

Located three miles (“way the bird flies”) from the concert’s farm site, The Health Nutt starts fielding calls as early as April, with prospective customers wanting 20 REFRIGERATION Magazine │July 2016

“We are thrilled that Bonnaroo is off of the week of CMA Fest this year and next,” says Deana Ivey, chief marketing officer for the Nashville Convention and Visitors Bureau (NCVB). “It was difficult for us to benefit from Bonnaroo as much as we could because hotels were already full with CMA Fest.”

Ivey says, local firms that in the past had to choose between working for CMA Fest or Bonnaroo now can do both, meaning more of the back-end financial impact from the festivals stays in the local economy, rather than to out-of-town suppliers who would help fill in when locals were over-booked. In the past, she says, Nashville would see Bonnaroo-goers in and out of the airport, but with greater availability at hotels

and on shuttles, she hopes more of those ticket holders will stay in Music City before and after the Manchester event.

In addition to the direct benefits provided by Bonnaroo, the fest, which is consistently considered one of the industry’s most influential, paved the way for other events that are now crucial to the City’s economic health.

Before Bonnaroo, music festivals were just concerts. Now, attendees expect activities, education, broadcasts of sporting events, films, lectures, contests, better-than-average food, and in some cases, 24-7 entertainment.

“We firmly believe that we are pushing the bar, not just putting a band on a stage,” Cuellar says.

Refrigeration checked around with several of the food vendors, but only found on-premise ice machines in operation. The Health Nutt is a small, storefront operation on a short apron of concrete for an entrance, and no room for an ice merchandiser loaded with bagged ice.

It seems this is a large revenue possibility for any ice manufacturer, and an opportunity that can be established now, before someone else steals your show.

Technology

100%

A Fleet Management System May Already Be In Your Pocket There’s a new trend in trucking software. It does most of the same functions as the systems you know about - it makes routes and keeps track of your truck’s locations and movements. It monitors speed, stops, coffee breaks. Like popular apps such as Waze, it can reroute your driver in case of traffic, or even reset stops along the route.

It doesn’t require a separate antenna, or another expensive device bolted to the truck. In fact, everything you need to run this system is already in your pocket, or on your desk. It’s also in your driver’s pocket.

The same technology that makes that Waze app is powering at least three new apps for trucking and delivery industries. They take care of tasks that typically are problems for over the road drivers – logs and mileage – that may not be a problem for you. They also take care of everyday tasks that you do yourself.

They run on the Android or iPhone platform and are available in the same place as your games and music. Best of all, two out of three have a free trial.

Telogis

Onfleet

Telogis may be the more robust of these solutions.

It offers five separate products for a variety of needs, from a single truck operator to a major fleet. Some of these are probably inappropriate for a local delivery business, but then again you wouldn’t have to pay for them. One of the more interesting offerings is the Supervisor app, which lets bosses monitor their drivers anywhere they are. Imagine walking a plant floor, driving a separate route, or calling on a customer, knowing that full knowledge of your fleet’s location is on your phone.

Onfleet offers that it is geared to the local delivery route, and that it can handle “on the fly” changes. It’s a customizable platform that the publisher can modify for your specific need. They include an SMS feature that lets you text message drivers with changes and instructions rather than try to call.

telogis.com

onfleet.com

They price on a per task basis, with the largest platform handling 15,000 tasks per month, about 500 stops a day every day of the month. It’s one of the two platforms that offer a free trial, so you can give it a try before you change your whole operation.

Fleetio – fleetio.com

Fleetio is more geared for truck monitoring and maintenance than dispatch. It has three levels of service that integrate more functionality and allow more trucks to be included in the system, at increasing cost. Here’s the best part, though: If you have 5 or fewer trucks, there’s a free version. It may be all you need, or you may decide to opt for more features.

Think that asking your drivers to use an app is cheesy, or causing pushback? If your drivers are paid on a production basis, using these apps could result in a more efficient day, meaning more stops or arriving home sooner. It could be a win-win.

July 2016 │ REFRIGERATION Magazine 21

Technology

There is a cool option that has not gotten much attention as an efficient and clean way to provide air conditioning: Ice. Recently, CleanTechnica posted a story noting that JCPenney has been using ice storage technology from CALMAC at its headquarters for a quarter century. The piece — a Q&A with CEO Mark MacCracken — said that its IceBank technology saved the retailer $100,000 last year at its Plano, Texas, headquarters.

Although our ice industry is familiar and aware of using ice as a storage media, it is surprising to most others. Indeed, the idea is simple. “Ice storage is a tool for dramatically reducing peak demand, which is the utilities’ real problem, while possibly also saving energy,” wrote CALMAC CEO Mark MacCracken in response to emailed questions from Energy Manager Today. “The energy savings vary by installation application. One way it saves energy is it shifts usage to nighttime generation which in most areas of the country is much more” than generation during the day.

The National Security Agency explains the approach clearly: Ice storage technology, also known as thermal energy storage (TES), delivers smart, grid-ready, efficient storage solutions. It 22 REFRIGERATION Magazine │July 2016

does this by freezing water at night, when power demands are lowest, in refrigerator-like boxes and then using that ice during the day, when power demand is highest, for utilization with various cooling operations. By storing energy off-peak, when electricity generation is cleaner, more efficient and more abundant, then delivering it on-peak when it is needed most, represents how NSA is committed to utilizing new and sustainable energy solutions.

The market is not huge, but is growing significantly. At the beginning of the year, Transparency Market Research said that the sector would expand from $600 million in 2013 to $1.8 billion in 2020. The compound annual growth rate (CAGR) from 2014 to 2020 is projected to be 16.7 percent, according to the firm. The drivers, the report says, are the expansion of variable energy sources – renewables that are inconsistently available such as solar and wind – and demand for electricity. The study says that investments and interconnection barriers exist, however.

Another CALMAC installation is the Alachua County Library Headquarters in Gainesville, FL, which was announced ICE STORAGE TECHNOLOGY, ALSO earlier this year.

KNOWN AS THERMAL ENERGY STORAGE The approach is to (TES), DELIVERS SMART, GRID-READY, create the ice during EFFICIENT STORAGE SOLUTIONS. IT DOES nighttime when it is THIS BY FREEZING WATER AT NIGHT, cheaper to produce.

WHEN POWER DEMANDS ARE LOWEST, When air conditioning IN REFRIGERATOR-LIKE BOXES AND is needed — THEN USING THAT ICE DURING THE DAY, presumably, the next

WHEN POWER DEMAND IS HIGHEST, FOR UTILIZATION WITH VARIOUS COOLING OPERATIONS.

DURING PEAK HOURS, ICE-CHILLED REFRIGERANT CIRCULATES FROM THE ICE BEAR TO THE AIR CONDITIONING SYSTEM, ELIMINATING THE NEED FOR ENERGY-INTENSIVE COMPRESSORS. THE RESULT IS A REDUCTION IN PEAK COOLING LOAD BY 95%, WITH 100% ROUND-TRIP EFFICIENCY.

day — air circulated over the ice and cooled is released. CALMAC says that the approach is 68 percent cheaper than instantaneous cooling. The release says that electric demand is cut in half. This, it says, is a significant reduction since 40 percent of electric costs are due to cooling. These systems, which do not work for heat, are as beneficial for their environmental benefits as their ability to cut costs. “Ice storage can save energy, however, the main purpose is to store clean energy to be used when it is most needed,” wrote MacCraken.

Another company that offers ice-based technology is IceEnergy. The company, which is based in Santa Barbara, Calif., offers residential and commercial systems. “During off-peak hours, both systems store cooling energy by freezing water in an insulated storage tank while the conventional AC provides cooling as needed,” according to CEO Mike Hopkins. “During peak hours, icechilled refrigerant circulates from the Ice Bear to the air conditioning system, eliminating the need for energy-intensive compressors. The result is a reduction in peak cooling load by 95%, with 100% round-trip efficiency.”

An abstract of a paper published in 2015 illustrates the efficiency of ice thermal energy storage and phase change material (ITES and PCM).

The results have illustrated that the power consumption of ITES and PCM systems are 4.59% and 7.58% lower than the conventional system respectively. Moreover, CO2 emission production for ITES and PCM systems are 17.8% and 27.2% lower than conventional system respectively.

It appears that using ice as an energy efficiency tool is beneficial for energy managers and the buildings they serve. The bottom line is that it uses something that nature does naturally – transitioning something to a form that can be stored for later use – offers some very cool advantages.

July 2016 │ REFRIGERATION Magazine 23

Industry News

Pack the Perfect Amount of Ice for Your Outdoor Drinks with the Help of Physics

By Kevin Purdy

Buying too much ice for your drink cooler feels like a waste, but it doesn't feel as bad as coming up short. Luckily, a physics professor has applied years of mathematical training to the matter of making sure your cans stay cold.

Rhett Allain, associate professor of physics at Southeastern Louisiana University, puts it right upfront that your conditions will vary from those he used for his formulas. Walking through the physics of a mass of material at or around 0 °C keeping a bundle of other materials very close to that temperature, Allain teaches us a good bit about the imperfect math of heat transfer.

More helpfully for your weekends, however, he also gives up a good starting point: This says that you need about 1 ten pound bag of ice for a 12 pack. Remember, my calculation was for the case where all the ice melted. You probably don't want that.

So, if you'd like to serve very cold drinks and expect to completely blow out your ice buy, start with that ratio. You can scale that number up, obviously, if you're only outside for a few hours, and (I'm assuming) if you're packing more soda than beer, which you don't necessarily want near the freezing point.

24 REFRIGERATION Magazine │July 2016

Jane McEwen, IPIA Executive Director, Announces the 2015-16 PIQCS PERFECT SCORES IPIA represents more than 400 packaged ice manufacturing and distribution facilities. IPIA members account for less than an estimated 40% of the overall packaged ice produced and sold for human consumption in the United States. Because there is little or no state or federal regulatory oversight of this food product, the IPIA has proactively adopted its own health and safety standards, entitled Packaged Ice Quality Control Standards (PIQCS). PIQCS is a mandatory code of standards adhered to by IPIA members for producing packaged ice and is based on both federal Good Manufacturing Practices customized for packaged ice and the IPIA’s Sanitary Standards for Packaged Ice. A&K Ice

Denver, CO

Apollo Ice, Inc.

Hyattsville, MD

Arctic Glacier Inc

Ames, IA Garden City, KS Rapid City, SD Vernon, CA West Point, IA Surrey, BC

Brookline Ice Company

Brookline, MA

Capital City

Columbus/Lockborne, OH Columbus/Valleyview, OH

Corbin Ice Company

Corbin, KY

Estrie Glace Inc.

Magog, QC

Home City Ice

Cheswick, PA Crown Point, IN Chicago, IL Dayton, OH Doraville, GA Forest Park, KY Attica, IN Milton, WV Morton, IL Morgantown, WV Oconomowoc, WI Parkersburg, WV Romulus, MI Walton Hills, OH Woodridge, IL Wilder, KY

Ice King & Cold Storage

Tinton Falls, NJ

Kwik Trip, Inc

La Crosse, WI

Land O Sky/Ingles Market

Black Mountain, NC

Luc Ice, Inc.

Port Clinton, OH

Mastro Ice, Inc.

Pittsburg, PA

Messerschmitt Ice

Ottumwa, IA

Reddy Ice

Harrisonburg, VA Denver, CO Landover, MD Mukilteo, WA Springfield, MO

Serv-Ice

Oshkosh, WI

Serv-Ice Delivery Co.

Akron, OH

Sisler's Ice, Inc.

DeKalb, IL

Sisler's Ice & Ice Cream Co.

Ohio, IL

Strickler's Ice

Huntingdon, PA

Tinley Ice Company

University Park, IL

Tyler's Super Quality Ice

Tyler, TX

Calendar

NOVEMBER

2016 Industry Convention Calendar IPIA 99th Annual Convention November 8 – 11, 2016 Hyatt Hill Country San Antonio, Texas packagedice.org

Do you know of an event not listed? Let us know at refrigerationmag@gmail.com.

July 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....................................................... 19 & 26 Keet Consulting Services, LLC (KCS), kcsgis.com.................................................... 23 KEITH Walking Floor, keithwalkingfloor.com............................................................. 11

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 │July 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 • H amer 2001 Rebuilt 525 Form, Fill, & Seal Machines • Rebuilt Hamer 125 Bag Closers with Stands • Hamer 125 Bag Closers with Stands • Hamer 14G Ring Closer, To Include Stand and Conveyor • Hamer 310 Form, Fill, & Seal • New Jersey Bag Closer Parts • Cat Walk Platform for P34 Vogt • Kamco 14 Ton Moving Floor Ice Bin • Orbital Bin • Ice Shaker • Belt Conveyor, Hytrol 10’ • Belt Conveyor, Hytrol 11’ • Leer BL-39 Ice Block Maker

• Clinebell B-56’s, 11lb Block Makers • Clinebell CB300 300lb Block Makers • Indy 7x16 Auto-Defrost Ice Transport Unit, Includes Trailer • Matthiesen VL510 Top Load Galv.

Bagger • Matthiesen Bagger Take-Off System • Matthiesen VLS, Bottom Load Bagger • Walk In Freezers • Turbo 5 Ton Ice Makers • 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 P24 7/8, W/C

• V ogt P24AL’s 7/8 Ice Makers (2) with Refrigeration • Vogt 18XT Mid Tube, 10 Ton Ice Maker • 7lb Wicketed “mis-print” Ice Bags • 16lb Wicketed “misprint” Ice Bags • 5lb Wicketed Ice Bags • 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

AND MUCH MORE!

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

July 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 │July 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

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.

• Morris 10 ton mini cuber • M9000 R22 1 inch tube • 4 one ton galv gravity bins • SS auger 12"x12' no g/b or motor • SS auger screw only 12"x12' • 10'x9" galv auger complete w/ g/b • 9'x9" galv auger complete w/ g/b • 16'x9" galv vertical auger tunnel and screw only

• Misc augers and hoppers galv • 5 Hoshizakl 2000 lb 3 ph w/c cubers • Mycom 4 cyl ammonia compressor and oil separator to match • Bohn air cooled condenser • 4 Star block makers 10-12 lb blocks with cans.

• Hamer 310

Call Gary at (203) 376-8567

Long Island Ice & Fuel Corp.

Call (631) 727-3010

ICE FOR SALE

WANTED

Leer all-in-one racks.

Vogt Mini tube ice, 8, 20 & 40 lb. bags. All ice is screened, palletized & stretch wrapped.

Contact Anderson Ice Co.

at 570-752-3291

We deliver or you pick up. Our water is treated with ozone for sterilization. No Chlorine Added!

Martin's Ice Company

Phone (717) 733-7968 or fax (717) 733-1981 PA Merchandiser Parts for all brands at competitive prices.

USED EQUIPMENT FOR SALE 1-800-543-1581

(877) 984-5945

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

Call Gary Evans, Clayville Ice Co., Inc.

(315) 839-5405

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

www.modernice.com Packaging • Matthiesen Heat Seal Bagger • Matthiesen Baler (3 Available) •H amer Form, Fill, and Seal Machine - 310

Ice Makers • Vogt Ice Maker - P24A • Morris Ice Maker • Vogt Ice Maker - P118 • Turbo Ice Maker – CAR120 • Turbo Ice Maker – CF40SCER • Vogt Ice Maker – P418 • Vogt Ice Maker – HE30 • Kold Draft Ice Maker

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

Handling • Matthiesen Shaker Belt with Stand • Shaker •1 2” Stainless Steel Auger (Several Lengths) •1 2” Stainless Steel Shroud Trough Cover

EQUIPMENT FOR SALE

Suction Accumulator - Chil-Con, Model # AA24084, 24” x 7’ high, with boil out coil – Like new condition $6,000.00 Receiver 12’ x 30” with warming loop used with Vogt ice makerLike new condition - $6,000.00

Over 500 items in stock for Ice Carvers

www.IceSculptingTools.com

or (440) 717-1940

More Northeast classifieds on the next page »

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

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

July 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 $18,000.

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

Manny Raza

(732) 684-4464

Call Gregg at (614) 272-8404

SOUTHWEST FOR SALE

USED MERCHANDISERS WANTED

(1) Vogt P118 Reconditioned. Runs on R404 Freon.

Contact: Ice King, Ryan Maasen

(1) Mini Tube Vogt, air-cooled 404 Freon

at (480)

423-5464

(1) Mid Tube Vogt, air-cooled 404 Freon (1) Rebuilt CB P118 Call Charlie Bolton (Houston, TX)

(713) 643-0573

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

EQUIPMENT WANTED VOGT´S P24s and P34s used in any condition only MID or LARGE ice.

Ice RAKE 30 tons or less used

CONTACT US BEFORE YOU SELL!

LPIceEquipment@gmail.com

ICE EQUIPMENT

(809) 350-8297

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 │July 2016

(713) 643-0573 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