The Project Gutenberg EBook of Manufacturing Cost Data on Artificial Ice, by
Otto Luhr and Herman Friedl

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Title: Manufacturing Cost Data on Artificial Ice

Author: Otto Luhr
Herman Friedl

Release Date: July 11, 2009 [EBook #29375]

Language: English

Character set encoding: ASCII

*** START OF THIS PROJECT GUTENBERG EBOOK MFG. COST DATA--ARTIFICIAL ICE ***

Produced by Don Kostuch

Manufacturing Cost Data
ON Artificial Ice

MADE IN ACCORDANCE WITH

OTTO LUHR
CONSULTING ENGINEER
&
HERMAN FRIEDL
ARCHITECT

ICE MAKING SYSTEM

PATENT APPLIED FOR

154 WEST RANDOLPH STREET
CHICAGO, ILL.

Ice for Commercial Purposes

Ice for commercial purposes is obtained in two ways: either by cutting
during the winter time from our lakes and rivers and storing in large
Ice Storage Houses located alongside, or by freezing pure clean water
by means of artificial refrigeration.

All authorities are agreed that artificial ice is more sanitary than
natural ice and it is only a matter of time when the use of natural
ice will be prohibited except in special cases when the purity of its
source of supply is beyond doubt.

Our improved method of making artificial ice will cut the labor cost
down to the minimum and will enable the manufacturer to profitably
sell artificial ice at the price natural ice can be harvested. The
logical result thereof will be the building of a large number of
modern ice plants all over the country to supply the market with
artificial ice in place of the present natural ice.

We do not claim any wonders for our system but believe that the
following points of advantage will convince any practical ice
manufacturer that the labor cost has been cut in two.

First. We pull a complete row of the full width of tank at one time.

Second. Our air supply is permanently connected to the cans and the
supply to each can can be regulated, if required.

Third. We have a continuous air supply to the cans during freezing
as well as during thawing, dumping and filling. Our air supply never
ceases.

Fourth. Our air is automatically cooled down to the temperature of
the brine in the tank thereby eliminating all possib