Refrigeration Magazine - October 15

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October 2015 issue of Refrigeration Magazine featuring Hamer, The Ice Man and Halloween tips.


  • OCTOBER 2015

  • 2 REFRIGERATION Magazine October 2015

  • October 2015 REFRIGERATION Magazine 3






    IPIA 98TH ANNUAL CONVENTION AND TRADESHOWSchedule shows three day event packed with education and fun.

    LAS VEGASStuff you won't find on the strip

    HAMEROffering automated industrial bagging solutions with no fuss

    A NICE SERVICE TO OFFER YOUR COMMUNITY DURING HALLOWEENSpecial effects create a Halloween market. Create some guidelines for safe dry ice use.

    THE ICE MAN OF ORLANDO AND JACKSONVILLEAnother winner in the industry

    October 2015Vol. 198 No. 11ISSN #0034-3137


    Mary Y. CronleyEditor/ 819-5446

    Joe CronleySenior Staff 295-5712

    Markurious Marketing Group, LLCArt 439-6534


    Mary Y. CronleyEditor/ 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 Magazine260 Lakeview Ridge EastRoswell, GA 30076

    Annual Subscriptions: US: $49/year or $79/two yearsInternational: $79/year

    Single Copies: $6/copy

    Copyright 2015 by REFRIGERATION Magazine. All rights reserved.


    Table ofCONTENTS

    DEPARTMENTSspICE Must Be Present To Win 4AD INDEX A list of our advertisers 26CLASSIFIED ADS Classified advertisements by region 26





    ON THE COVERVegas' unusual attractions, such as the Neon Museum (where the Jackpot Motel sign featured on our cover is on display), are worth exploring while you are not visiting the IPIA Convention Floor in the spectacular Venetian Resort Hotel and Casino.

  • spICE

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    Must Be Present To WinTheres still time to make plans to go to Las Vegas later this month for the IPIA convention. Its an inexpensive ticket from most parts of the country, rooms are still available at the headquarters hotel, and the registration fee is within reach. Whats not to like?

    Lets look at the business were in. If youre lucky enough to have minimal direct competition, you may be located in a less populated area. Your strongest competition may be the ice machine at the marina or the campground, and thats an easy competitor to beat. If you dont know how to sell against it, who do you have to talk with about your business? Who is going to help you get that business back when accounts drop off one by one?

    Unless youre lucky enough to be in a family business, you probably didnt have a real mentor in the packaged ice industry. Most of you will know a lawyer or two thats maybe the best mentored business model there is. You go to work as a junior associate, work under a partner, then if youre good enough and tough enough to gut out the years of 60 hour weeks, you can become a partner one day. You will have learned a lot on the way.

    Theres nothing like that for us. We speak to people every day who have grown their packaged ice businesses from a Manitowoc and a pickup truck to a full scale plant, six trucks and a 50 mile service radius. Who helped them along as they were coming up? Who helped them make the six or seven figure decisions about plant and equipment? Who helped them come up with a pricing plan for the local Kroger, Albertsons, Publix, King Sooper or whatever your local chain is?

    Configure your plant wrong, and you could be leaving pennies on the table for every package. Price your product wrong because youre eager to get that 27 store contract, and youll leave a few more pennies out. After a few mistakes, if youre out a dime a package, youre looking at the difference between a comfortable business and a big revenue company where youre working your own 60 or more hour week in order to make as much per hour as a fast food manager. Its not worth the trouble or the risk.

    This industry has awesome suppliers companies who can help you configure a plant, set up a packaging line, maybe even introduce you to financing sources. They probably can even help you get that account. What you really need, though, are others who are in the trenches like you. Your local competitor is absolutely not looking to help you. Why not go talk to successful people from across the state, or across the country?

    Its a political season, and one of the topics on the table is the gig economy not just Uber but the world of freelancers who pick up a contract here, a consult there, and they make it work for them. If you have gotten any graphic arts produced or you have a part time bookkeeper, you may have hired a freelancer. Its great for a lot of people, but some are finding that they are stranded in front of their computers at home or at a coffee shop, and theyre not interacting with people. Thats one thing an office is good for you find out what is going on, whos working on a new deal, what hot, whats not.

    The packaged ice industry can be a little like that. Youre not working in a group of people that can tell you whos working on what, what the new trends are, what to look out for next. The IPIA is your hookup, your water cooler chat, your staff meeting. Nobody is trying to take your job, scam on your commission, or play office politics. Its a group of peers, of colleagues, and they are interested in your success.

    So get on Expedia or Kayak or whatever you use, and call the Venetian. Bring the husband or wife, its all pre-bottom line dollars. Just get yourself to Las Vegas, its the best way to help your business.

    Mary Yopp CronleyEditor, Refrigeration Magazine

  • A Nice Service To Oer Your Community During

    Dry ice, when combined with hot tap water, can produce vigorous bubbling water and voluminous flowing fog. For example, with five pounds of dry ice in four to five gallons of hot water, the greatest amount of fog will be produced in the first five to 10 minutes. There will be far less fog for the next five to 10 minutes as the water cools down and the volume of dry ice diminishes. As the water cools, the fog becomes wispier. Dry ice makes fog because of its cold temperature. When immersed in hot water, it creates a cloud of true water vapor fog. When the water gets colder than 50F, the dry ice stops making fog, but continues to sublimate and bubble. The fog will last longer on a damp day than on a dry day.

    HOW TO MAKE DRY ICE FOGFor each 15-minute period put five to 10 pounds of dry ice into four to eight gallons of hot water. This will make lots of fog depending upon the temperature of the water and the size of the pieces of dry ice. Hotter water will make more fog. Very hot water will add its own rising steam to the vapor cloud. If there is no steam the fog will flow down hill and in the direction of any air movement. A small fan can help control the direction. Smaller pieces of dry ice with more surface area produce a greater volume of fog and cool the water down much faster. In both cases the result is more fog for a shorter amount of time. Keep the water hot with a hot plate, electric skillet, or some other heat source to produce fog for a longer time. Otherwise when the water gets too cold it must be replaced to continue the fog effects. If the container is completely filled with water the fog will flow over the sides the best. But the dry ice sublimation will vigorously bubble

    the water and splash it out. Even a filled container will splash some, so place the container where spilled water will not ruin anything. The water vapor fog will also dampen the area it flows across, so be careful because after some time floors do get slippery.

    With Labor Day marking the end of the summer, the next series of holidays are ushered right in. Beginning with Halloween, your customer base and those special events you are so good at providing for dont have to miss a beat with your services and products. How about a spooky house for Halloween? How about providing your neighborhood subdivisions with their own graveyard ingredients? Your imagination can take it from here. RM thanks Dry Ice Info for allowing us to borrow a few tips from their website.

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    WELCOME IPIA 98th Annual Convention & Trade ShowTHE VENETIAN RESORT

    HOTEL AND CASINONovember 19-21, 2015

    from John Smibert, IPIA Chairman

    On behalf of the International Packaged Ice Association, Mary and I would like to welcome you to the 98th Convention and Trade Show at this wonderful venue. The Venetian Resort and Casino will be your home for the next few days. Do take advantage of all it has to offer, especially its location on the always-open Las Vegas Blvd Strip.

    This event will be chock-ful