I once got a tour of a restaurant's ice maker.  There was a large, about 3 
by 3 feet, sheet of stainless steel.  It was at about a 45 degree angle 
inside the cabinet.  It was the surface of the evaporator.  water was pumped 
over it continuously.  The water froze forming a sheet of ice on the surface 
of the plate.  It gradually got thicker and thicker  and when it was thick 
enough a sensor triggered the following actions.  The compressor stopped and 
a heater warmed the plate.  The sheet of ice slid off onto  a series of 
wires running in the direction the ice sheet slid.  These had some electric 
current flowing through them and quickly cut through the sheet cutting it 
into long square rods of ice.  These then fell onto a second set of wires 
running in the other direction.  This cut the rods into little cubes of ice 
which then fell into the holding box from which the restaurant workers could 
scoop out as much ice as they needed at the moment.  Because the water 
flowed continuously there was very little dissolved air which is mainly what 
makes ice cloudy.  The cubes were about a half by a quarter by a quarter 
inch.  Technically not really cubes.

Regards.

Max.  K 4 O D S.

Email: [EMAIL PROTECTED]

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----- Original Message ----- 
From: "tunecollector" <[EMAIL PROTECTED]>
To: <[email protected]>
Sent: Sunday, September 16, 2007 5:50 PM
Subject: [BlindHandyMan] clear ice


> Not that I can tell now but I wondered how restaurants and bars get their
> ice so clear while the cubes out of my freezer are so cloudy.    I had 
> tried
> various experiments to obtain clear ice cubes but, alas, no luck.  How do
> they make that ice so clear?
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
> To listen to the show archives go to link
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