MEMORIAL DAYY DA DONT FORGET THE ICE!
ALSO INSIDE! Are you hiring up or down? SIE photos from Spring Convention
and much more !
What’s Our Prognosis?
May 2021 Vol. 204 │ No. 5 ISSN #0034-3137
EDITORIAL STAFF Editor/Publisher Mary Y. Cronley firstname.lastname@example.org (404) 819-5446 Senior Staff Writer Joe Cronley email@example.com (404) 295-5712
IN THIS ISSUE DEPARTMENTS
Are we really all on the same page about passing down the family business?
Art Direction Markurious Marketing firstname.lastname@example.org (678) 439-6534
Are You Staffing Up or Down?
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SUPPLIER Q&A Ice Advice with Doug & Jim
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SUPPLIER SPOTLIGHT The Gift
CONVENIENCE STORE NEWS Industry Associations Express Support for EPA’s Proposed Changes to E15 Labeling & UST Regulations
19 - IPIA Award Nomination Opportunities 22 Newsletter to Share 26 Convention News
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Are You Staffing Up or Down? I know what I read, and I know what you tell me on the phone along with what I hear from your vendors. What I can never be sure of is, how is it really, day to day, as you’re trying to do business? Is the labor shortage what it is cracked up to be? Are you able to staff your packaging room, your loaders, your drivers and helpers? Are they sitting at home collecting that fat COVID unemployment check ore are they ready to get back to work? Frequently, the situation on the ground isn’t what we read. We stay in good touch here, but we don’t actually run a packaged ice plant. We’re in our part of the country, not yours. Our season is different. Our labor market is different. Our pricing is different. Our customer mix is different. So even if I did run a packaged ice plant my experience is far different than yours will be. We are on track for a real season, a real summer. Vaccine distribution is strong. State and local restrictions are opening up. We won’t know for several years if the recreation patterns which have temporarily changed due to lockdown will become permanent.
“Finally, it looks like things are turning around again, but labor shortages could be the wrench in that works.”
People love art and music festivals, they love live music, and everyone involved in those industries is hoping for a gradual restoration. Many have been rescheduled for the Autumn months, after Labor Day, when everyone can be more certain of vaccine effectiveness and crowd safety. Vacations may be different. Air traffic is definitely picking up, and news reports indicate that people are anxious to get away from home. Being sealed in a metal tube breathing recycled air is quite a bit different than being in a crowded outdoor space, so experience will tell. Driving vacations may still be preferred. One beautiful thing about a seasonal business is that you already vary your labor load. You are used to staffing up for high season. You don’t have to lay off people you didn’t hire, so last year we discussed simply keeping things at a winter level all summer. Finally, it looks like things are turning around again, but labor shortages could be the wrench in that works. So let us know – are you staffing up, and are you able to find people to fill your slots? Is there a “dormant” labor supply that’s not out there looking, that’s fat and happy with their weekly unemployment check? What is your summer looking like, if you’re in a vacation area are people returning? We really like to keep in touch with our readers, so email me at firstname.lastname@example.org. And get ready for the high season!
Mary Cronley EDITOR/PUBLISHER REFRIGERATION MAGAZINE 4 REFRIGERATION Magazine │ May 2021
REFRIGERATION Magazine │ May 2021 5
Are We Really All on the Same Page About Passing Down the Family Business? Set up structures in advance and communicate clearly so things don’t get awkward later. By Rick Bisio, Entrepreneur Leadership Network Writer
ne of the primary advantages that comes with owning a business is control: making decisions about the hours of operation, who to hire and how much to pay them. Owners also control what will happen to the business when they decide to step down or retire. After years of growing and running a successful business, many owners have the dream of keeping the company within the family and passing it along to their children. That is an appealing legacy for owners both at the end of their tenure as well as their vision when starting the business. As a franchise coach, I often talk to people who want to buy a business that they can operate with their son or daughter. Although that is a wonderful thought, it also comes with a lot of red flags. People should never assume that their children will eventually want to 6 REFRIGERATION Magazine │ May 2021
run the business or will be capable of doing so. The reality is, most times, the children do not want the business. Many young adults want to carve their own identity in life and not be under the thumb of the parent. Everyone has different strengths and interests, and those of a child may not perfectly align with the parent’s business. Sometimes the relationship between the parent and child is not ideal, particularly working when together. Even if a son or daughter is initially interested in taking over a business, there is no guarantee that they remain that way 10 or 15 years later when the time comes for the parent to retire. My suggestion is to find a business that they like and can grow. Rather than focusing on a venture to pass along to their children, entrepreneurs should build a business in which they can set
an example about what it means to make important decisions and control their time and money. Regardless if the son or daughter decides to join the business, they can get a first-hand experience of what it takes to run the company and it gives them a better understanding of what it takes to be independent in life. I can speak about this from my own personal experience. My father owned one of the top beauty salons in Kansas City for about 30 years. I spent many weekends working in the store when I was young and even came back from college during the summer to set up its computer system. My father offered me the opportunity to join him and take over the business, but I had no desire to do so. I didn’t see myself following his path or working in that industry. Like many others at that time in life, I wanted to see the world and
work for a company with a brand name. Eventually, I felt that being part of corporate America was not going to get me where I wanted to go in life, and I did not want to work for someone else. In making this realization, I reflected upon the powerful example my father had shown me his whole life of being an independent individual through operating his own business. While some people may not be interested in eventually taking over the family business, others eagerly embrace the opportunity for a long-term career path. If that is the case, I would recommend starting the son or daughter at the bottom and having them slowly work their way up the ladder. That approach will make them earn their promotion and avoid sending the wrong message of nepotism within the company. It also exposes them to all aspects of the business and helps prepare them for eventually taking it over one day.
When the time comes to pass over the business, there are several important things to know. My best advice is for parents to establish a financial arrangement to sell the business to their child over an extended period of time. There are several ways to set it up through corporations or trusts so that the actual ownership does not transfer until death. That will help the son or daughter appreciate the value of the company while also providing a nice retirement income stream for the parent. I also recommend treating the transfer of ownership like a formal transaction. Have an attorney create a contract outlining what is expected with new ownership. If those steps are not taken or the business suffers, the parent has recourse and is able to take back the company. While that may initially sound harsh, it actually benefits all
members of the family. The parent has worked hard to build the business and would hate to see it fail, especially under a child’s guidance. Under this arrangement, the parent will be able to reclaim the business, fix it and sell it back for more money. The parents will actually be doing their family a favor if they are not running the business correctly. Righting the ship and recovering the company’s value provides added money for retirement that can eventually be passed along to the children. There are many examples of entrepreneurs who have successfully transitioned ownership of a business to a son or daughter. However, parents should also be prepared for some of the challenges that come with this transition and develop a specific plan prior to purchasing a business.. RM
REFRIGERATION Magazine │ May 2021 7
WHAT’S IN YOUR
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the name you’ve come to trust
Welcome to Automatic ICE™ Systems’ ICE Advice with Doug & Jim! This “ask us anything” style series lets you, our customer, ask ice industry veterans, Jim Wiederhold, AIS Director of Service and Engineering, and AIS President and CEO, Doug Carpenter, about technical issues, industry trends, new technology, or anything else you might want to know more about. Let’s get to it!
RECIPS OR SCREWS?
Last Fall I was traveling in San Diego.
Thanks for reaching out to ICE Advice with Doug & Jim!
I wanted to see your operation in Lake Elsinore, I noticed you used recips not screw compressors for that installation. When I asked that question during my visit the staff did not know the reason. Today I watched your video of the Oregon installation. You used recips again. Why do you pick recips over screws? The reason I ask the question is I have 3-P34’s ammonia ice makers and use recips but I’m considering taking them out and replace with a screw. My thinking is I will have less yearly maintenance. What do you think? Thank You Kyle Conklin
You ask a very good question that doesn’t have a simple answer. Recips are a good choice due to their simplicity, high efficiency, and constant volume operation. When compared apples to apples with a screw, recips are slightly more efficient, but they do have increased maintenance costs. Screws offer lower maintenance costs, comparable efficiency, and reduced (or completely eliminated) cooling water usage. When incorporated with a flash economizer, the efficiency surpasses recips. As a rule, it is generally not a good idea to use screws when there are less than 3 ice machines, due to the load fluctuation during harvest. If you switched over to screws with your system, you would likely see an approximate decrease of 30% in maintenance costs, as well as eliminate your compressor cooling water usage. Unless your existing compressors are in need of replacement, it would be hard to recommend replacing them with screws just for maintenance savings alone; but, if these compressors need to be replaced, switching to screw compressors could be a good overall investment, since you already have the minimum recommended requirement of 3 ice makers attached to this refrigeration system. Although keep in mind, this refrigeration system’s change will require additional components and a significant install investment. Thanks Doug & Jim
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KEY POINTS TO DEVELOPING NEW ICE PLANTS?
Thanks for reaching out Jake!
Wondering if you guys can speak to what category those items tend to fall into. I can appreciate that with every facility there are trade offs required to be made.
As you are well aware, AIS is constantly developing new packaged ice plants in various markets throughout the world. These facilities can vary greatly, but some concerns remain constant from one plant to another. The first is ensuring enough ice production to support the overall investment. Ice production is the ticket to company profits. Without enough available ice production, a new company can stunt their growth and miss valuable opportunities that might not come around again. But, as ice making capacities are increased, the productivity of the processing and packaging system must also increase. Finding a balance in this overall investment is key to driving company profits. This is the first big challenge to developing a sustainable manufacturing platform that will realize the best ROI. Smaller scale facilities will typically be more labor intensive, because the bulk of the overall equipment investment must be focused on ice production. As the scale of an ice plant increases, so does the necessity to invest in more packaging and palletizing automation. This investment balance between ice production and operational productivity is typically driven by the scale, and designed growth, of a manufacturing platform.
For me, if I had to go back and do my facility over again, I would have likely made my machine room bigger and my packaging room smaller. I would have started with more capacity likely a P34A vs. the P24A, but otherwise I think the project accomplished all of my goals. Just curious how others feel on the topic.
Throughout most of North America, there are basically three size packaged ice manufacturing platforms that are sustainable: the first is a small platform that typically starts with about 20 tons of daily ice production and has a designed expandability to around 50 tons; the second starts with about 120 tons and will grow to around 200 tons; and, the third platform will begin with about 200 tons of production and will have a planned growth to around 450 tons of packaged ice production per day. As the scale of the facility increases, so too does the level of automation and technology. Each size manufacturing platform is very unique to the other, so determining this scale before we begin engineering an Automatic ICE™ System is very important.
Thanks, Jake Silva The Iceman
The next essential item to nail down before we engineer a system is planned growth. Every Automatic ICE™ System that we develop has a designed growth plan. Determining this growth plan in advance helps to build a better overall investment for our clients. Knowing where equipment will be added in the future, and ensuring that the initial equipment platform will support this added equipment, saves our clients big money when it’s time to grow.
Hey guys, You guys build a lot of manufacturing facilities and receive a lot of feedback from your customers and I’m sure they are overwhelmingly happy with the projects, once completed there are always a few things people wish they had done differently.
WE WANT TO HEAR FROM YOU! To get in on the conversation, please send an email to email@example.com with the subject line ICE ADVICE to have your question or idea featured in an upcoming newsletter.
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When developing a new packaged ice manufacturing plant, the first steps are the most important. Having a clear understanding of scale and growth at the beginning will ensure the best investments are made up front to support the future growth and success of a new facility. Thanks Doug & Jim
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t r a t s e R r e m um
OGNO R P R U O WHAT’S
Many of your companies literally set your calendar based on spring and summer events. Production schedules, staffing, equipment availability and rental may have all hinged on your area’s big festivals, events, concerts, and generally all the things that make this a strong business. Now you’ve had to skip a year. Will it be two years? That’s the $1.9 trillion question, the one that everyone from preschool kids to retirees watching their portfolios need to know. Nobody on earth knows the answer, but early signs are hopeful that we can see a return to normalcy associated with declining COVID rates and increasing distribution of the vaccine.
No matter what your favorite sport is, at any level, 2020 was a disappointment. It’s a year that will forever have an asterisk in the records. In the general chaos that was sport, it is easy to miss that there were no Olympic Games played. While they’re still being called the 2020 Olympics, they are being played in Tokyo this summer. That’s perhaps the biggest international sign of agreement that things are returning to normal. It still won’t be actually normal. As of the date of writing this, the Japanese government has decided not to allow spectators to enter the country for the games. There will be a massive effort to monitor athlete health, and to quickly remove health threats. While no
announcement has been made, it would not be surprising to see Japanese or Olympic officials cancel the games in progress if it appears that an outbreak is threatened. An international fellowship event that turns into an intercontinental disease spread is the worst possible outcome. Major league baseball is proceeding as local regulations allow crowds to gather. NBA games continue without fans. Major league soccer, same local regulations. College football shows a full schedule at this point, although it did last year as well. Time will tell. Sports are mounting a hesitant comeback, but if a major COVID event can be traced to a game crowd that may well change.
There are local ones and national ones: Bonnaroo, Coachella, South by Southwest. It’s mixed. SXSW did a virtual version. Coachella has cancelled completely, the second year in a row. But Bonnaroo, a millennial audience event held near Nashville, has scheduled a full slate in September, by which time we should have a fuller understanding of herd immunity. Every major city and most smaller ones have a variety of summer events, generally held outdoors. One national music calendar is featuring a live event almost every weekend from today forward. Only a few have the red “cancelled” mark that they all showed in 2020. As you move into
S I S?
Summer, the calendar is fuller. The postponed annual events start to show up again in August, and the Autumn months look well populated. Again, confidence appears to be strong for safe events later in summer and Fall.
Many people mark their Spring calendars by the progress of arts festivals. For the second year running, Spring festivals are mostly cancelled outright. Unlike music events, the organizer or promoter of an arts festival doesn’t get ticket revenue and works with a staff of volunteers. The incentives are different. They are often crowded, with a solid mass of pedestrians stopping at 10 x 10 canopy tents one after another. Lots of strangers breathing on each other. Mask or no mask, it’s a potential for contagion. Many smaller market “destination” type festivals, more geared to tourists wanting to sample a local arts community, are still on the calendar. Some of the larger ones appear to be rescheduling for Fall dates. They will still call themselves dogwood or daffodil or cherry blossom, even if those blooms are long gone. If you’re a festival devotee, you may notice a shuffling of artists as some drop out of the circuit or change their calendar. We don’t often think of the independent artist, but many have been hit at least as hard as hospitality, food and beverage workers, as the festival circuit may have been their primary income.
The prognosis is mixed. For packaged ice, a festival in spring or summer may be better for business than the fall. These type events can’t readily reschedule, as they depend on hundreds of different vendors, a large venue, etc. The strong festivals have a name following and will be able to come back, although the showing artists will never make up the sales. Smaller ones and newer ones may face tough choices.
STATE BY STATE REGULATIONS
More than enough has been said about the Federal government’s response or lack thereof on day-to-day rules around the pandemic. It has fallen to the states to decide their own policies. This crisis has stretched many limitations of individual state power, and we may have court cases well into the future better defining these limits. Why some states are having better covid outcomes than others will also be analyzed well into the future. What we know for certain is the state of regulations. As a 50 state union, there are 50 distinct regulations and 50 sets of data for COVID infections, medical interventions, and deaths. MultiState is a suburban D.C.
REFRIGERATION Magazine │ May 2021 13
based consultancy that has created a detailed analysis not of outcomes, but of the regulations themselves. They looked at 11 criteria that indicate how open or closed a state is: re residents under a stay-atA home order?
re physical fitness businesses A open to customers?
Is the state under a mandatory curfew?
re restaurants open beyond A pickup and delivery?
re there restrictions on A private or public gatherings?
re bars open beyond pickup A and delivery?
re non-essential offices A (not customer-facing) allowed to open?
re venues that service large A crowds open?
re non-essential retail A stores open?
o Statewide Regulations D Pre-Empt Local, whether more or less restrictive.
re personal care services A open to customers?
The Magic 8-Ball (Still Sold!) would say, Signs Point To Yes. It is possibly no more or less as reliable than any other predictor of COVID outcomes. Signs definitely point to yes – primarily because more than 230 million vaccine doses have been administered, and it grows by the day. States are relaxing regulations, people are more comfortable gathering in restaurants and other spaces. Much more is still closed, and millions in many industries are still out of work. We will live with the economic consequences for years, and we will never forget the close to 600,000 deaths so far and to come. As of May 2021, the United States does appear to be recovering. We hope that your business does as well. RM 14 REFRIGERATION Magazine │ May 2021
The tally of wide open states, as of May 2021: Rank 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47
State Alabama Arizona Arkansas Florida Georgia South Carolina Alaska Indiana Iowa Montana New Hampshire North Dakota Oklahoma South Dakota Texas West Virginia Louisiana Nebraska Tennessee Wyoming Idaho Kansas Mississippi Missouri Utah Wisconsin Ohio Maryland Vermont Connecticut Virginia Minnesota Maine Nevada North Carolina Kentucky Michigan Pennsylvania New Jersey Rhode Island Massachusetts Colorado New Mexico Illinois California New York Washington
Score 100 100 100 100 100 100 96 96 96 96 96 96 96 96 96 96 93 93 93 92 90 90 90 90 90 90 86 84 80 78 78 74 72 72 72 70 65 65 64 63 61 60 60 54 53 52 52
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E H T T F I G Each one of us has a gift, whether we know it or not. For some, it may be a gift of communication and for others it may be the ability to understand complex equations. Some of us have a natural talent in the fields of math or science and go on to discover amazing things or maybe even use this skill to teach others. But regardless of our gifts, each one of us has one. If we know what that gift is, hopefully we will use it for the betterment of ourselves and those around us. If we do not know what it is, seek deeper within yourself; you will find it. It is there. Certain people can compose poetry that will bring tears to the eye. This is not a talent that can be taught; it is within you. Yes, various classes can help you refine it, but it is not something that can be fully taught; you have it or you do not. There are other people who can transform a blank piece of canvas and create a vision of such inspiring wonder, those who view it are left speechless. How do they do it? ‘ Talent comes in many forms. Being in the ice industry for thirty-three years I have had the enormous pleasure of knowing many talented men, along with some incredibly gifted women. These magicians of the business world have that natural born talent to create something out of nothing. Where once there was only a piece of ground or an empty building, now stands a thriving business that not only serves the community but employs its citizens.
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Aaron Costic Is one of these people. Founder and owner of Elegant Ice Creations based out of Broadview Heights, Ohio, Aaron found his gift by accident. As a young man, he enrolled into the culinary program at the University of Akron. During a class exercise which required the students to create centerpieces from edible products such as vegetables, cheese, ice and other edibles and turn them into a visual epicurean delight, he discovered, not only is his hidden talent, but also his future. His instructor, Chef Richard Alford, also noticed. Aaron was an extraordinarily blessed ice carver that had the added benefit of having the eye of a conceptual artist. Chef Alford took Aaron under his wing to help him hone his newly found craft. While at the university, he founded an ice carving club. He and other members would hold culinary events in the area. The money raised would help fund their way into ice carving competitions across the region. Did you know that the winter Olympics holds two sets of events? One is sporting and the other is the cultural and art event. Cultural programs have been part of the Olympics since ancient Greece. By combining both sport and art as a way of achieving harmony by exercising both the body and the mind, the winter Olympics desire to demonstrate diversity as well as originality. Aaron’s Mentor, Chef Richard Alford, counted himself more than correct at realizing early on that Aaron Costic, did indeed have an amazing talent. His student had qualified three different times for the winter Olympics, representing the United States in the ice sculpting events. Aaron won the bronze medal in the 1998, Nagano, Japan competition, placed fourth in 2002 in Salt Lake City, and, again shined glory onto his country by capturing the gold in the 2006 Torino, Italy events.
talented person. The Aaron Costic story does not end there. Our friend and fellow brother in the ice industry is not just a Master Carver, and businessman; he is a teacher. Through his business, Elegant Ice Creations, he supplies the tools and supplies that allow others in his profession to create their art. Through his web page, “icesculptingtools.com,” aspiring and hopeful artists, wishing to learn and then master the skill of ice sculpting, need only to click onto the “Knowledge Center.” It is here we discover Aaron’s true love and passion, to teach others what he has spent his adult life appreciating; the art of creating beauty out of seamlessly bland item such as a block of ice. Through his web page, Aaron shows a true devotion for his craft by helping others to share his affection. The Knowledge Center provides information and instruction to the next generation of carvers. Though I thought I knew a little bit about this man, it was not until I interviewed Aaron, that I could fully appreciate his depth. We men and women that proudly state we love ice, can stand taller knowing we have a man such as this in our midst. His story continues……….. RM .
This man’s accomplishments are far too many to list fully, but to name a few, he has 9 first place finishes in world championships, 9 second place finishes, and 4 third place finishes, along with multiple national championships. Along his journey, Aaron has created frozen works of art for the wedding of the Prince of Monaco and his bride, Princess Charlene, and was selected to showcase his gift for several presidents, including Barack Obama and William Jeffrey Clinton, along with many other dignitaries, too numerous to mention. But if this were all we could say about Aaron, then we would only have another story about an amazingly REFRIGERATION Magazine │ May 2021 17
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A Letter From The IPIA Dear IPIA Member, We are happy to announce that we are now accepting nominations for the 2021 IPIA Awards. Consider nominating a deserving member to recognize their service and commitment to IPIA and the packaged ice industry! The awards include: Hall of Fame, our industry’s highest honor
Bill Berkoski Advocacy Award
Jane McEwen Distinguished Leadership Award
We are excited to share that we have added a new award in honor of our previous Executive Director, Jane McEwen. The Jane McEwen Distinguished Leadership Award recognizes an IPIA member who has provided outstanding and selfless leadership and has made a notable contribution to the IPIA and/or packaged ice industry. Please be sure to submit all applications before the deadline of August 5, 2021. To nominate someone or see eligibility requirements, selection process and other details, select the award name in the above boxes. (If you would like a hard copy of the form rather than submitting online, we are happy to provide.) Please email or call the IPIA office at 800-742-0627 if you have any questions. Thank you! Maria Maggio, Executive Director, IPIA Email: firstname.lastname@example.org Direct: 813-949-2518 Main Office: 800-742-0627 Cell: 813-838-2588 1519 Dale Mabry Highway, Ste 202 Lutz, FL 33548 www.packagedice.com
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CONVENIENCE STORE NEWS
Industry Associations Express Support for EPA’s Proposed Changes to E15 Labeling & UST Regulations Multiple organizations submitted comments and suggestions regarding specific modifications. will deliver immediate benefits for our environment and are a critical piece of our nation’s efforts to reduce carbon emissions,” said Growth Energy CEO Emily Skor. “Clearing hurdles to the sale of E15 and growing markets of biofuels would also provide an economic lifeline for rural communities as they continue to rebuild in the wake of COVID-19. Between the economic and environmental benefits, fixing E15 labeling and infrastructure is a win-win for America.”
Numerous industry groups are speaking in support of proposed changes by the United States Environmental Protection Agency (EPA) that would modify fuel dispenser labeling requirements and underground storage tank (UST) regulations to accommodate safe storage of E15 fuel and other higher ethanol blends. The EPA announced the proposed rule on Jan. 19 and allowed for three months of public comments on its proposal to modify or remove the label and modify UST regulations to grant certain allowances for compatibility demonstration for storage of ethanol blends. In comments submitted to the EPA, Growth Energy called for a fix to what it described as outdated and confusing E15 labeling and to ensure existing tank systems can accommodate the storage of E15 and higher blends.
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“Growth Energy supports modification of the E15 label requirement to increase clarity and ensure it adequately advises consumers of appropriate uses of the fuel, while not unnecessarily dissuading the vast majority of consumers whose vehicles can refuel with E15…. In addition, Growth Energy strongly supports EPA’s proposal to modify the UST compatibility requirements applicable to E15 and other fuel blends,” the organization wrote. It also noted that there is significant support that a wide variety of fuel storage equipment may store E15 if it is suitable for use with E10, and removing unnecessary impediments to use of such equipment is “imperative” to giving E15 equal footing in the fuels marketplace. “As our nation faces the challenges of climate change, it’s imperative that EPA act immediately to support greater access to cleaner renewable fuel blends for all Americans. E15 and higher ethanol blended fuels
The Renewable Fuels Association (RFA) also publicly responded to the proposed changes, encouraging President Joe Biden’s administration to move “swiftly to finalize the key elements of this rule.” “EPA’s proposal would help to remove two crucial impediments that have prevented E15 from spreading more rapidly in the marketplace,” said RFA President and CEO Geoff Cooper. RFA Vice President of Regulatory Affairs Kelly Davis noted that the association believes that with a few modest revisions, the labeling modifications and UST compatibility provisions will result in expanded availability and use of E15. The association also noted that data from the EPA and Energy Information Administration confirm that more than 95 percent of vehicles currently on the road are legally approved to use E15. Accordingly, the label should be modified to better reflect the increasingly small share of vehicles and equipment for which E15 is not approved, the RFA stated.
“While RFA continues to question the long-term need for an E15 pump label, we currently support the first of the two options co-proposed by EPA (i.e., modifications to the existing label),” Davis wrote. “We believe a modified label represents a reasonable ‘middle ground’ between stakeholders who support the complete elimination of the label and those who support retaining the current label design.” The RFA prefers a black-and-white label that lacks “unnecessarily alarmist” language. It also believes the EPA should clarify that its mandatory E15 label preempts the ability of state and local governments to require “duplicative and redundant” E15 dispenser labels. The association also stated that it strongly supports the proposed changes to UST compatibility requirements while recommending the EPA reconsider the potential exemption from this requirement for USTs storing fuel for emergency power generators and other off-road fuel. Additionally, it argued that the EPA should slightly shorten the time allowed for states to submit revised State Program Approvals adopting these changes to federal UST regulations, going from three years to two years. In jointly submitted comments, the Iowa Renewable Fuels Association (IRFA), Iowa Farm Bureau Federation (IFBF) and Iowa Corn Growers Association (ICGA) expressed the urgency of the EPA’s proposed rulemaking. “Iowa leads the nation in both corn and ethanol production and growing the market for E15 is crucial to our state’s economic, agricultural, energy and environmental future. Regulatory changes have the potential to accelerate the commercial expansion of E15, which is the most immediate, available, and
affordable path to carbon reduction in the transportation sector,” the organizations wrote. “While the proposed rule is a good start, the bottom line is that it does not go far enough. We want to help elevate it by knocking down unnecessary regulatory barriers that would prevent E15 commercial growth and stifle carbon reduction as a result,” they continued. “We thank EPA for its consideration of our recommendations, and we stand ready to work with the Agency and the Biden Administration on this and other climate solutions going forward.” Among the key items addressed in the comments, the ICGA, IFBF and IRFA recommend the EPA’s E15 label requirement be modernized and modified in a manner that is simple, informational and factual, while eliminating language and elements that are speculative, confusing or threatening. The organizations also called on the EPA to revise its regulations to clarify that all existing UST equipment is “deemed compatible” with ethanol blends up to E15. The American Coalition for Ethanol also expressed support for the proposed changes, noting that finalizing the rule change would be an important step to treat E15 like other fuels. “The proposed rule removes unnecessarily harsh restrictions that were put in place as a response to misinformation-based fear created by carefully crafted and heavily promoted anti-ethanol myths, which have been “busted” by more than 10 years of E15 use with retailers reporting no damage claims, and no increase in releases from UST systems,” said ACE Senior Vice President Ron Lamberty. ACE noted its preference that the
EPA remove the outdated E15 label altogether, which would eliminate the need for the E15 survey that has already established the alternative fuel as a consistently blended fuel. However, it strongly opposes the EPA’s request seeking comment on other government entities requiring their own E15 labels. “Allowing state and local government labels would be seen by those with considerable resources as permission to lobby for anti-ethanol labels at every government level,” the organization commented. “It would create confusion and doubt for motorists traveling between states and would do the opposite of what EPA hopes to accomplish.” Lamberty also noted that the EPA’s compatibility standards wouldn’t change; they would simply allow station owners and operators simpler, logical methods to show their infrastructure is compatible. Additionally, while current UL listings for USTs storing and selling gasoline and ethanol blends already cover blends up to 100 percent ethanol, the EPA’s proposed requirement for new UST systems and replacement to be compatible with ethanol blends up to 100 percent, provides an added visible assurance to station owners and operators of compatibility with higher ethanol blends, including E85. RM
“As our nation faces the challenges of climate change, it’s imperative that EPA act immediately to support greater access to cleaner renewable fuel blends for all Americans. E15 and higher ethanol blended fuels will deliver immediate benefits for our environment and are a critical piece of our nation’s efforts to reduce carbon emissions.” - Emily Skor, Growth Energy CEO
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MARKETING Volume 5
We asked and you delivered. Thank you Carling Community Association for2021 April sharing your newsletter with us.
COMMUNITY NEWS Carling Community Association Monthly Newsletter
Youth Soccer We have received fantastic responses to the Þrst two weeks of registration and look forward to better times (May), to be able to host this fun event! Registration is still open until April 25th, so please share with anyone who might be interested. Quick thank you to Carling Heights Optimist Club for the use of their sign, and for hosting facebook trafÞc!
Run / Walk Club Due to the Province-wide lock down, we have paused the walk / run registration as our target audience were older individuals within the neighbourhood. We will try to run this program again, once things calm down.
Food Truck Night! We have secured food trucks at Carling Arena, Saturday June 19th - stay tuned for more details!!
Carling History: North Star Ice You have drove past it probably a hundred times, seeing it, but not really...its size and function hidden by the laundromat and adjacent businesses facade. You’re familiar with the name and packaging and most likely Þlled your cooler with its diamond-like ice in the hot summer months over the years - of course, I’m referring to London born, North Star Ice Ltd. In the last month, I have had the pleasure of meeting John Smibert, Vice President and son of founder, Ross Smibert; learning about his family, the family business and getting a Þrst hand look at Carling’s own hidden gem. Tucked away at the corner of Stuart St. & Oxford St. lies a facility unlike anything I’ve ever seen before - you would never guess that within the walls of this facility lies the ability to mass produce 135 tonnes of ice per day. The building itself is a labyrinth of stairs, rooms, and varied ceiling heights; showcasing the businesses rapid expansions through purchases of surrounding businesses and buildings as the need increased and properties became available. Within its walls, an impressive production line producing the highest quality ice in south-western Ontario (and probably Canada!). Learning about this business, you instantly learn about Ross, a man who worked into his late 80’s and loved every ounce of this business. You can’t help but feel his presence and love in the 1
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stories shared by John. In 1945 Ross (who helped build the current building) opened a dry cleaning company (now laundromat) in its current location (76 years!). Always open to new business adventures, when presented an opportunity to buy an ice maker, Ross jumped at the chance, and began ice production in 1954, producing 400 lbs of ice per day!
Warmer weather is here (hopefully to stay) and what better way to welcome it, than to Þre up the BBQ and try out this burger recipe!
Over the years the factory expanded, seeing the most signiÞcant growth in the 1980’s, adding 70 tonne capacity to production and with additional expansions, producing the 135 tonnes/day capacity known today. Their peak seasons are obviously the warmer months, with a busy 10 week period out of the year. North Star Ice employs six full-time employees, and hires seasonal workers to meet summertime demands, and continues to service a 75 mile radius.
• Ground Turkey
Some interesting facts I have learned from my interview:
• Cremini Mushrooms
- To maintain it’s frost free/diamond-like appearance, ice is stored at 18 degrees Fahrenheit
Blended Turkey Burger
• Minced Garlic (to taste) • Onion (Þnely diced) • Thyme, Oregano, Garlic &
• Seasoning Salt (optional)
In a food processor, Þnely chop mushrooms. In skillet, add mushrooms, 1/2 tsp of thyme, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp onion powder cook until mushrooms are brown Blend mushroom mix with ground turkey, onion, seasoning salt (optional) and minced garlic, and combine well (note: mixture will be a bit loose, but this will be AOK) - you can add breadcrumbs if you don’t trust the process! Form patties & cook on BBQ enjoy with a summery side and if desired, a nice cocktail :)
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- Every 40 minutes, 5 tonnes of ice is produced, using 200 gallons of water. - 40 bags of ice are packaged every minute. - North Star packaged ice is untouched by human hands (a current beneÞt in the midst of a pandemic) Much like other small, family run businesses, the last year has not been as kind. With main purchasers (campsites, restaurants), either closed or limited operations, production and need have slowed - John is optimistic that the year ahead will be better. If you are ever in need of ice, for individual use, or for gatherings (oh, the days!), head over to North Star Ice and visit their retail shop, and say “hi” to John. While there, check out their museum with artifacts and displays and marvel at the advancements of harvesting and packaging ice - my favourite, the antique ice boxes. I want to thank John for his time, tours and stories - our interactions always left me feeling recharged and motivated to do, and be better. If you have time, please check out the links below for more information on this fabulous local business! 2
North Star Ice History of North Star Ice (including interview with Ross himself, as well as interview with CBC’s Stuart McLean): https://northstarice.ca/whole-sales/history https://m.youtube.com/watch?v=7sHwAC4g5aI
Plant Tour: https://www.youtube.com/watch?v=wj3zHfKm97U
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Good to be together again!
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Scenes From this Year’s In-person SIE convention.
Thank you Darrell Mount/, KCS/ RouteMan for helping Refrigeration stay up-to-date with the conventions!
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CLASSIFIEDS Ad Index American Ice Equipment Exchange, aieexchange.com..................................... 29 Automatic ICE Systems, automaticice.com.............................................................. 2 Classified Ads....................................................................................................... 28 – 31 Ice Systems & Supplies Inc. (ISSI), issionline.com..................................................... 23 Ing-Tech Corporation (ITC), itcpack.com....................................................... 15 & 28 Keet Consulting Services, LLC (RouteMan), kcsgis.com......................................... 19
CLASSIFIED ADVERTISING 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.
KEITH Manufacturing Co., keithwalkingfloor.com................................................... 15 Matthiesen, matthiesenequipment.com................................................................... 8 Modern Ice, modernice.com...................................................................................... 5 Polar Temp, polartemp.com..................................................................................... 11 Sanchez Refrigeration, patkol.com ......................................................................... 18
NATIONWIDE/INTERNATIONAL USED EQUIPMENT FOR SALE 1-800-599-4744 | itcpack.com REFRIGERATION
• 20 HP KRACK CONDENSER
•HAMER 125 –NEW, USED AND REBUILT
• VILTER COMPRESSOR 458XL
•HAMER RING CLOSER W/ CONVEYOR
• SS SHAKER W/ STAND
• LEER BL39 W/ REMOTE CONDENSER
For advertising and listing information, contact Mary at (404) 819-5446 or email@example.com.
WEST ICE FOR SALE VOGT MID TUBE Pallets of 10 pound & 20 pound bags Pick up or delivery Beaver, Utah (Intersection of I-15 and I-70)
Made with award winning spring water!
• AQUAFINE UV
SUPPLIES • BAGS AND WIRE • PARTS • SPARE PARTS
FOOD GRADE VOGT TUBE ICE FOR SALE 6 AND 26 POUNDS BAG We are located in Magog, Quebec, Canada 20 min from the border of Vermont. We can bag in other size for serious quantity.
28 REFRIGERATION Magazine │ May 2021
(877) 423-2423 tropiciceusa.com
American Ice Equipment Exchange See pricing and pictures at aieexchange.com USED EQUIPMENT FOR SALE Turbo 30 Ton Rake Bin Turbo CB38 Ice Rake Bin Turbo CB 39 Ice Rake Bin Kamco30 Ton Moving Floor Ice Bins Matthiesen 20 Ton Moving Floor Ice Bin Matthiesen 25 Ton Moving floor bin Matthiesen 16 Ton Moving Floor Ice Bin Kloppenberg Stainless 1600LB Bin 4000LB Scoop Bin, Stainless Vogt 18XT Large Tube’ Vogt HDD-231-E Air-Cooled Condenser 2015 Tiger, turbo Ice Maker Turbo CF 40 SC 20 Ton Ice Makers Arctic Temp 4000 Lb Ice Maker North Star Model 90 flake Ice Makers
Hamer 310 Form, Fill, & Seal 3 available Hamer 540 Form, fill, & Seal Machine’ Hamer Ring Closer, To Include Belt Conveyor Matthiesen VL510, Top Load Bagger, Galv Matthiesen Heat Sealed Bagging System Bucket Elevator Snow Crusher/blowers Raesco Palletizer 10lb Ice Bags 6lb Ice Bags 7lb Ice Bags Refrigeration For 14x30x12 Freezer Refrigeration Control Rack with 60 Ton of Copeland
JMC 2’ Belt Conveyor JMC Space Saver Belt Conveyor 12”x10’ Stainless Screw conveyor Amcot ST-25 Cooling Tower Marley 4821 Cooling tower
AND MUCH MORE! SEE OUR USED EQUIPMENT WEB PAGE AT “aieexchange.com”. Call for surplus ice! Polar Temp Equipment Mike Landino Phone: 719-650-0127 E-mail: firstname.lastname@example.org
SEE MUCH MORE @ aieexchange.com. American Ice Equipment Exchange • Mike Landino email@example.com • 719-650-0127 P.O. Box 5892 • Colorado Springs, Colo. 80931
MIDWEST FOR SALE P18XT Water cooled 460V Totally rebuilt 2year old Marley cooling Tower Model 492G
Call 507 838 8985
Armstrong circulating pump 74 gpm,460v RPM 1760.
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NORTHEAST ICE FOR SALE
ICE CARVING TOOLS
Vogt Mini tube ice, 8, 20 & 40 lb. bags. All ice is screened, palletized & stretch wrapped.
Plastic liners for clear block makers $1.24/ea Reusable drip pans from $6.50/ea
We deliver or you pick up. Our water is treated with ozone for sterilization. No chlorine added!
Over 500 items in stock for Ice Carvers
Martin’s Ice Company
Phone (717) 733-7968 or fax (717) 733-1981 PA
or (440) 717-1940
FOR SALE Matthiesen Bulk Bagger, 5 years old. 8-29 lb. bag capacity. Call Kevin at Southern Connecticut Ice and Oil,
203-257-6571 or Kevinscio@yahoo.com
EXCESS ICE GET THE HIGHEST QUALITY BAGGED ICE We can co-pack tube ice from 5 to 22lbs using your supplied bags. Having an 800-ton ice making capacity and being PIQCS Plus accredited, we can make sure you have the highest quality ice possible and are getting it quickly! Contact Info: Jacob Abbo Jacobabbo@usicecorp.com (313) 862-3344
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Marcus Abbo Marcusabbo@usicecorp.com (313) 862-3344
Ice for Sale Vogt Mid-Tube
ICE EQUIPMENT FOR SALE • Magic Finger • (8) Turbo Ice Makers, 10 & 20 Ton • Cooling tower pumping station • Hamer 125 • 16 feet stainless steel auger • (3) power pack for freezer • Kamco bin • Forklift • Indoor/outdoor merchandisers • Ice bags
• Trucks • Other ice equip. and misc. items • 360 Turbo Block Press • Bagger
Food grade Ice, the only ice manufacturer with HACCP certiﬁcation from BNQ in Canada.
Contact Lino at
We ship daily in all Ontario and Québec. We can arrange transport for you wherever you need it.
We can pack in your bags.
ICE EQUIPMENT FOR SALE • • • • •
Matthiesen Heat Seal Bagger 10’x10” Incline Screw Clinebell Ice Block Shaver Matthiesen Ice Crusher Various pumps, conveyors and hoists.
Contact Sonny at firstname.lastname@example.org Surrey, BC
Contact us today! email@example.com 1-888-824-4524
Contact Sonny at firstname.lastname@example.org Surrey, B.C.
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The May 2021 issue of Refrigeration Magazine features articles about business during a pandemic, supplier tips and highlights from the in-pe...
Published on May 18, 2021
The May 2021 issue of Refrigeration Magazine features articles about business during a pandemic, supplier tips and highlights from the in-pe...