Refrigeration Magazine - April 2019

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APRIL 2019

Why Do We Love Ice So Much?


Modern Signs iceQ The McLellans Retire SIE Meets In The Islands New Classifieds and Upcoming Conventions

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Matthiesen is a manufacturer of baggers, bucket elevators, balers, block presses, live bottom bin, belt conveyors, crushers, gravity bins, heat-sealers, rotating tables, shakers, snow reels, custom drying belts, screw conveyors and bagger takoff systems including the Magic Finger System. Contact us today to provide customized solutions for your plant through our research and development, technical service, and experienced professional staff. 2 REFRIGERATION Magazine │April 2019

the name you’ve come to trust



April 2019 Vol. 202 │ No. 4 ISSN #0034-3137

EDITORIAL STAFF Editor/Publisher Mary Y. Cronley (404) 819-5446 Senior Staff Writer Joe Cronley (404) 295-5712 Art Direction Markurious Marketing (678) 439-6534

ADVERTISING, SUBSCRIPTIONS, ACCOUNTS Mary Y. Cronley Editor/Publisher (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 2930 Cedar Knoll Drive Roswell, GA 30076 Annual Subscriptions: US: $49/year or $79/two years International: $79/year Single Copies: $6/copy

Copyright © 2019 by REFRIGERATION Magazine™. All rights reserved.


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Why Don’t Other Countries Use Ice Cubes?

INDUSTRY NEWS Modern Ice Signs Exclusive Distribution Agreement with iceQ

REFLECTIONS The Surprisingly Cool History of Ice

CONVENTIONS 16 SIE Conference 19 Exciting Topics and Events Planned for 2019 PIAA Convention 22 Save the Date – IPIA 102nd Convention

17 IPIA Board/Committee Meeting 20 IPIA Seeks Nominees for Bill Berkoski Advocacy Award

Happy Retirement Bob and Gail McClellan!


4 spICE




The Last Mile

Upcoming events

A list of our advertisers

Classified advertisements by region


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The Last Mile In the Internet business, the slowest part is called the “last mile.” A company can lay fiber optic cable down main street, install state of the art transmission points, and create a network fast enough to handle a stock market. If your house is too far from the main line, though, you may not get the best hookup. Your kids will complain that with all ten of their devices going at the same time, they had to wait ten seconds to watch their bestie’s Vine. That is intolerable. The “last mile” is that part between the super high speed line and the point where service is actually needed. It’s the part the customer has to pay for directly, has to get their yard dug up or building wired, and it’s the last bit to get finished. You have a “last mile” too. You may have a brand new plant this year, all shiny stainless steel, a first-in-first-out bottom feed bin system, a row of state of the art form fill and seal packaging machines and an automatic palletizer. Your freezer room is squeaky clean, and your software makes sure loadouts match customers every time. Your customer will probably never see that plant that you invested so heavily in. After the regional buyer checks to see that you have a food quality plan in place, you may never have a conversation about it. If it’s 5:30 on Friday afternoon and your driver snaps at a store manager, though, you will hear about it. Your driver, and the vehicle with your name on it, is your “last mile.” They are what represents the entirety of your company to the store level people. Now is the time to make sure your “last mile” is as solid as your plant and equipment. Well-maintained, clean trucks (outside and in) will present your best self. Uniformed drivers whose appearance is enforced will be listened to differently than slobs. Consider customer service skills in your hiring practices, and do some customer service training for your drivers. You don’t have to hire a trainer or consultant. Spend a couple of hours on YouTube and pick two or three simple videos you think they’ll watch. Quiz them on it. Come up with some standard responses for your most likely store level issues: breakage, merchandiser condition, out of stocks, whatever are your real world issues. This is the only time you will get, and this is the cheapest way you have to improve your brand to the people who see it every day. In this business, the last thing trucking is about is the truck. What it’s really about is how that driver treats the people who deal with your end consumer. Now’s the time to make sure that “last mile,” the distance from your back door to the inside of the store, is as carefully and cleanly executed as the product you make.

Mary Yopp Cronley Editor, Refrigeration Magazine

Upcoming Industry Events Convention




Western Ice Association

March 31 – April 4, 2019

San Antonio, Texas

Northeastern Ice Annual Convention

October 13 – 16, 2019

Hershey, Pennsylvania

IPIA 102nd Convention & Tradeshow

November 4 – 7, 2019

Ponte Vedra Beach, Florida

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WHY DON’T OTHER COUNTRIES USE ICE CUBES? A better question might be, why do Americans love ice so much? By Lisa Bramen

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A recent article by Alina Simone in The New York Times, appeared in its Opinionator blog. It was about why Russians don’t put ice in their drinks. Any American who has traveled in Europe has probably wondered the same thing in many of those countries, where you might be served a few cubes of ice floating in your soda but rarely the glassful we’ve come to expect here. A better question might be, why do Americans love ice so much? The answers Simone heard from older family members and from strangers in New York’s Russian immigrant–dominated Brighton Beach were all over the place: A Chechen antiques dealer said, “Who knows where that ice came from? It’s probably dirty.” A bar patron posited that ice dilutes a drink, but had no answer for why, then, it shouldn’t be used in water. A Siberian friend pointed out that they are already surrounded by ice for most of the year, and another said maybe it was because they have bad teeth that were sensitive to the cold. One explanation I’ve heard elsewhere, and which may hold some truth, is that Europeans see ice as taking up valuable real estate in the glass, so that they would feel cheated if they got too much ice and too little beverage. This theory has two problems: It doesn’t explain, again, why water shouldn’t be served with ice, and it doesn’t take into account the fact that one is often served a whole can or bottle of soda, which could then be used to refill the glass. My guess on the first issue is that drinking water with a meal is (or at least was) less common

in Europe than here — a Parisian waiter once sarcastically presented my requested water as “Champagne” — and since no one had become accustomed to ice in drinks the preference carried over to water. The answer that Simone heard that was closest to the truth, I suspect, came from a waitress in a Russian restaurant: “That’s just how it’s always been.” With a question that could never be answered definitively, that seems as good a response as any. As for the reverse question—why Americans use so much ice in their drinks—my theory is that it has to do with our “more is more” mentality. Because somewhere along the line free drink refills became the norm, giving customers lots of ice was actually seen as adding rather than subtracting value. It’s like the giant slab of cream cheese many delis slap on your bagel, when a light schmear would do nicely. Personally, I think they sometimes go overboard with the ice; I like my drink chilled, but not glacial. At the other extreme, in some countries—Turkey, for instance—hot beverages, like tea, are preferred in warm weather. The theory is that they cause you to sweat, which cools you down, while your body will have to work harder to warm a cold drink to your internal temperature, thereby making you even hotter. But, as Dean Edell points out, this theory doesn’t hold water: Neither a hot nor a cold drink in anything but an enormous amount can raise or lower overall body temperature. It’s “like throwing an ice cube into a tub of hot water,” he says. Any difference felt is an illusion. RM

One explanation I’ve that Europeans see ice as taking up valuable real estate in the glass, so that they would feel cheated if they got too much ice and too little beverage.

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Modern Ice Signs Exclusive Distribution Agreement with iceQ Modern Ice Equipment & Supply and iceQ have announced today that they have entered into an agreement to make Modern Ice the exclusive distributor of the iceQ SmartBox for ice merchandisers.

Under the terms of the agreement, Modern Ice will employ its experienced sales, marketing and e-commerce to distribute iceQ SmartBox Technology worldwide to Modern Ice customers. “Distribution costs are a big issue for our clients, so Modern Ice is continually developing ways to help reduce costs and increase efficiencies,” said Gary Jerow, President and Chief Executive Officer at Modern Ice Equipment & Supply. “Our partnership with iceQ is a new, innovative way to help our clients better serve their clients and increase their profitability.” Modern Ice offers a complete line of equipment and supply solutions for the ice industry. Adding the SmartBox technology of iceQ to their broad portfolio of ice merchandiser offerings will allow their customers to further enhance their packaged ice distribution capability, making every delivery profitable. Modern will stock these products to ensure that any client can order and be up and running quickly. Modern Ice Equipment & Supply is the leading full-service provider of equipment, parts, and supplies for the ice industry. Their team has more experience than any other in the industry which allows for more services and solution offerings than any other. Beyond the ice supplies provided, they offer design, layout, equipment sizing and

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selection, installation, controls, start-up, and maintenance services. Their motto, Order by 4:00 and Out the Door™, means that if a customer orders any item in stock at their warehouses by 4:00 PM local time, it will ship same day. iceQ was founded in 2011 by software and ice industry veterans to solve the problem of knowing which ice merchandisers to fill or fix. SmartBox technology is their flagship and battle tested product that is the most advanced, simple and cost effective remote monitoring fill or fix solution available. SmartBox tells you which freezer to fill and which to repair. iceQ’s SmartBox technology is reinventing the way ice is distributed. Knowing which accounts to fix today, fill tomorrow, or which one’s need to be refilled next week, dramatically improves profitability and increases customer satisfaction. Never run out of ice and never lose a freezer full of ice due to a meltdown. RM


A DAY IN HISTORY A Memorable Headline from March 11, 1908 (from a venerable newspaper, still popular today).

Boys Marooned On Floating Ice Three boys were sent adrift on the Hudson River when the chunk of ice they were playing tag on broke off the shore at Riverside Park. “They did not seem to realize their danger, and jumped about on the ice, waving their hats to the anxious watchers“ (the newspaper reported). The boys were quickly caught in the current and drifted eight blocks down to 81st Street, where they careened closer to the shore and were thrown a rope. The newspaper sent a reported to the home of one of the boys, Kevin McCarthy, and discovered he had not told his family what happened. “Oh, won’t his father give it to him,” said his sister.

ICE TRIVIA Q: In What Year Was Ice Manufactured Successfully?

Ice Quotes News from Ice Carving World

A: Unreliable and expensive at first, plant ice began to successfully compete with natural ice in Australia and India during the 1850s and 1870s respectively, until, by the outbreak of World War I in 1914, more plant ice was being produced in the U.S. each year than naturally harvested ice.

Started carving ice 30 years ago. Snot nosed kid that thought he wanted to be a chef :) After a lot of thought and bouncing it off family and friends I’m going to retire from Ice Carving and turn my energy towards becoming a motorcycle racer. Wish me luck!!

Fellow Carvers,

Thanks for looking!

(April Fools!)

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COOL HISTORY OF ICE By Linda Rodriguez McRobbie

Until two centuries ago, ice was just an unfortunate side effect of winter. But in the early 1800s, one man saw dollar signs in frozen ponds. Frederic Tudor not only introduced the world to cold glasses of water on hot summer days, he created a thirst people never realized they had. In 1805, two wealthy brothers from Boston were at a family picnic,

enjoying the rare luxuries of cold beverages and ice cream. They joked about how their chilled refreshments would be the envy of all the colonists sweating in the West Indies. It was a passing remark, but it stuck with one of the brothers. His name was Frederic Tudor, and 30 years later, he would ship nearly 12,000 tons of ice halfway around the globe to become the "Ice King."

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Nothing in Tudor's early years indicated that he would invent an industry. He had the pedigree to attend Harvard but dropped out of school at the age of 13. After loafing for a few years, he retired to his family's country estate to hunt, fish, and play at farming. When his brother, William, quipped that they should harvest ice from the estate's pond and sell it in the West Indies, Frederic took the notion seriously. After all, he had little else to do. Frederic Tudor

Frederic convinced William to join him in a scheme to ship ice from New England to the Caribbean. Tudor reasoned that once people tried it, they'd never want to live without it. During the next six months, the brothers pooled their money and laid out plans to ship their product to the French island of Martinique, where they hoped to create a monopoly on ice. No one believed the idea would work. In fact, no ship in Boston would agree to transport the unusual cargo, so Frederic spent nearly $5000 (a big chunk of the seed money) buying a ship of his own. On February 10, 1806, the Boston Gazette

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reported, "No joke. A vessel with a cargo of 80 tons of ice has cleared out from this port for Martinique. We hope this will not prove to be a slippery speculation." It did. Although the ice arrived in Martinique in perfect condition, no one wanted to buy it. Tudor desperately explained how the cold blocks of ice could be used in the stifling Caribbean heat, but islanders weren't convinced. After an inauspicious start, William pulled out of the partnership. The following winter, Frederic was on his own. Remarkably, he drummed up enough money to send another shipment of ice to the Indies. But when a trade embargo left much of the Caribbean off-limits for two years, Frederic was left twiddling his thumbs. Meanwhile, the Tudor family fortune had dwindled in a shady real estate deal in South Boston. Despite financial woes, Frederic persisted, and his ice business finally turned a profit in 1810. But a series of circumstances—including war, weather, and relatives needing bailouts—kept him from staying in the black for too long. Between 1809 and 1813, he landed in debtors’ prison three times and spent the rest of the time hiding from the sheriff.


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Nathaniel Wyeth, circa 1892

Perhaps it was his Yankee entrepreneurial spirit, or perhaps monomania, but Tudor was obsessed with the idea that ice would make him rich. During the next decade, he developed clever new techniques to convince people that they actually needed ice, including a "first one's free" pitch. While living in a South Carolina boarding house in 1819, Tudor made a habit of bringing a cooler of chilled beverages to the dinner table. His fellow boarders always scoffed at the sight, but after a sip or two, they'd inevitably fall in love with his ice. Tudor traveled around the country and convinced barkeeps to offer chilled drinks at the same price as regular drinks—to see which would become more popular. He also taught restaurants how to make ice cream, and reached out to doctors and hospitals to convince them that ice was the perfect way to cool feverish patients. The truth is that people never knew they needed ice until Tudor made them try it. Once they did, they couldn't live without it. By 1821, Tudor's business was strengthening. He'd created real demand for his product in Savannah, Charleston, New Orleans, and even Havana, but he still needed to refine his operation. Enter Nathaniel Wyeth, an innovator who became Tudor's foreman in 1826. Using a horse-drawn plow to cut the ice into large grids, Wyeth invented a much faster harvesting method. He also put an assembly process into place. Laborers sawed the

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blocks apart and plunked them into canals to float them downstream. Then a conveyor belt would hoist the blocks from the water and carry them up to icehouses, where they'd be stacked up to 80 feet high. Still, only one-tenth of the ice harvested made it to sale. What's worse, the whole operation was incredibly unsafe. In addition to those towering stacks of ice, numb hands, sharp instruments, and frigid waters made the process dangerous. The 300-pound blocks of ice could slide easily, knocking down men and breaking their limbs. Ice harvesters often developed "ice man's knees," which were bruised and bloodied from days of shoving solid ice. Despite these drawbacks, Wyeth's ingenious methods were a major improvement on prior

harvesting practices. With the inventor by his side, Tudor asserted his longfomenting monopoly and became known as the "Ice King." Tudor's reputation solidified in 1833 when he shipped 180 tons of ice halfway across the world to British colonists in Calcutta. The venture was so successful that it reopened trade routes between India and Boston. Back at home, Tudor continued to dominate the scene. By 1847, nearly 52,000 tons of ice traveled by ship or train to 28 cities across the United States. Nearly half the ice came from Boston, and most of it was Tudor's. He also maintained ice-harvesting rights to key ponds throughout Massachusetts. Even Henry David Thoreau watched Tudor's workers harvest Walden Pond and waxed philosophic about the scene in his diary: "The pure Walden water is mingled with the sacred water of the Ganges."


Frederic Tudor died in 1864, finally rich again. By that time, everyone with access to a frozen body of water was in on the action. Ice boomtowns sprouted along the Kennebec River in Maine, where farmers found year-round employment. The 1860s became the peak competitive period of American ice harvesting, and Tudor's company prospered. Even during the Civil War, when the South was cut off from ice supplies in the North, the ice industry continued to

grow in New England and in the Midwest. As American society grew more accustomed to fresh meats, milk, and fruit, the ice industry expanded into one of the most powerful industries in the nation. At the turn of the 20th century, nearly every family, grocer, and barkeep in America had an icebox. But ironically, America's dependence on ice created the very technology that would lead to the decline of the ice empire— electric freezers and refrigerators. During the early 1900s, these appliances became more reliable, and by 1940, five million units had been sold. With freezers allowing people to make ice at home, there was little need to ship massive quantities across the country. Today, the ice industry pulls in $2.5 billion a year, but it's nowhere near as dominant as it used to be.

Tudor’s reputation solidified in 1833 when he shipped 180 tons of ice halfway across the world to British colonists in Calcutta. The venture was so successful that it reopened trade routes between India and Boston.

Most of the business is from prepackaged, direct-to-consumer ice (the stuff you buy for your beer cooler). Still, that doesn't mean we shouldn't be grateful. The next time you put your lips to a slushie, or an iced tea, or a chilled martini, or a cold beer on a hot day, take a moment to thank the crazy Yankee who had the vision to turn water into money. RM

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SIE Conference

Happenings The Southern Ice Exchange held its 129th Annual Convention in Nassau Bahamas from March 10–13, 2019. Thanks to Darryl Mount with RouteMan for sharing photos from this event. RM

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IPIA Board Meeting


A few pictures from our Board/Committee meeting gathering last week at the Sawgrass Marriott Golf Resort. Thank you to all who attended. Great crowd participating in the IPIA committee meetings and Board meeting! RM

Dinner one even ing, one of 4 ta bles. Some fun after all day meetings .

the back deck of Some of the group on ouse overlooking the stunning TPC clubh m course. diu Sta the famous

Executive Committee pictured left: L-R Immediate Past Chairman Dann Ades, (me), Chairman Jeff Tyler, Vice-Chairman Walter Berry, Secretary, Howard Mackie, Associate Conference Chair, Kevin Desjardins (standing)

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Happy Retirement

Bob and Gail McClellan! After 18 years in the microbrewing business, and another three decades before that in the ice business, Bob and his wife Gail are retiring. Bob has been a knowledgeable contributor to the ice industry, as owner/operator of Burnside Ice, East Hartford, Connecticut. The ice house was started by Bob’s grandfather after WW1. Bob’s father took over after that, and then Bob bought the company from his dad in 1971. There is a short documentary tour of Burnside Ice House in East Hartford on YouTube. It the old ice house, still in impeccable condition with equipment dating from 1932. He left the regular ice industry to open a micro brewing company, 18 years ago, before such things were cool and commonplace. His community supported and encouraged the Olde Burnside Brewing Company and they were a major draw for the East Hartford community. I took a quick look on their website, and this comment was just one of many like it: “Just recently moved to the Manchester area so I wanted to check out the breweries around here..this one was the third one I visited in the day and it was the best one!! Great atmosphere, delicious beer, and very friendly people. Would highly recommend it to anyone who enjoys beers in the area! P.S. must try the pumpkin beer and sour beer!” Congratulations on a career well done, and a longtime friendship with this reporter. We wish you and your family the best. RM

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Exciting topics and events planned for

onference Interim Agenda (as of 12/3/19) August 11th-14th

PIAA 2019 CONFERENCE (subject to alteration)

Sunday 11th August

Sydney Australia August 11-15

Arrivals 1.30PM Lunchtime Executive Meeting Welcome Drinks in Pavilion Area sponsored by Leer .00PM Welcome BBQ Buffet in Pavilion Area

Sunday, August 11

1.30PM | Lunchtime Executive Meeting Monday 12th August 5.00PM | Welcome Drinks Pavilion Area 8.00AM-10.00AM Supplier BumpinIn 9.00AM-10.15AM Registrations sponsored by Leer 10.00AM MorningBBQ Tea Buffet in Pavilion Area 6.00PM | Welcome

10.30AM Official Opening 10.45AM Speakers/Presentations 12.30PM Lunch, Trade Show Monday, August 12 Open 1.30PM Speakers/Presentations 8.00-10.00AM | Supplier 3.30PM Afternoon Tea, Trade Show Bump Open In 9.00-10.15AM Registrations w Continues with Drinks &|Canapes served shortly after 5.00 PM Evening Free Tea 10.00AM | Morning

10.30AM | Official Opening Tuesday 13th August 10.45AM | Speakers/Presentations 12.30PM | Lunch, Open 8.30AM Trade Show Open,Trade Tea &Show Coffee 9.15AM1.30PM Opening Day Two with Open Forum | Speakers/Presentations 10.15AM Morning Tea, Trade Show | Afternoon Trade conducts Show Open ers from3.30PM “Roads and Maritime Tea, Services” a Presentation on the core subject| of “Chain of Continues Responsibility the Transport 4.00PM T rade Show with in Drinks & propriate Legislation”, remembering we are all involved in the Canapes served shortly after 5.00 PM Transport Industry one way or the other.

Tuesday, August 13 8.30AM | 9.15AM | 10.15AM 10.45AM

Trade Show Open, Tea & Coffee Opening Day Two with Open Forum | Morning Tea, Trade Show | P eter Walters from “Roads and Maritime Services” conducts a Presentation and Q & A session on the core subject of “Chain of Responsibility in the Transport Industry and Appropriate Legislation” 12.15PM | Lunch, Trade Show wind down and Bump Out 1.30PM | A.G.M. With Open Forum. 7.00PM | Gala Dinner with Entertainment.

Wednesday, August 14

10.15AM | C oach Transfer to Darling Harbour for Sydney Harbour Cruise and Long Lunch. 4.30PM | Return to Hotel

Thursday, August 15 ALL DAY | Departures

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IPIA SEEKS NOMINEES FOR 2019 BILL BERKOSKI ADVOCACY AWARD The Bill Berkoski Advocacy Award goes annually to the IPIA Member Company that has promoted through their company marketing efforts OR their advocacy efforts to regulatory officials and food safety officials, the IPIA Ice is Food vision for consistent standards and the quality, safe ice products represented by the IPIA logo.

Berkoski IPIA Advocacy Award Recipients 2018



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Raymond South Keith Manufacturing

Jeff Tyler

Tyler's Super Quality Ice

John Smibert

North Star Ice


Dan Ades


Vincent Nuzzolese


Anson Merrick


Bob Morse


Bill Berkoski (posthumously)

Cold Star Ice

Nuzzolese Brothers Ice

Home Ice Co

Getchel Brothers Ice

Berkoski Ice



I would like to nominate the following IPIA Member Representative/Company for the 2019 Bill Berkoski Advocacy Award. COMPANY NAME: __________________________________________________________________________ COMPANY ADDRESS: ______________________________________________________________________ Please submit a letter with explanation of why the IPIA Member Representative/Company is being nominated. Pictures are welcome also. Please return form and attachment letter to: International Packaged Ice Association, 238 East Davis Blvd. Suite 213, Tampa, FL 33606 OR scan and email to or sandy@ SELECTION CRITERIA FOR THE BILL BERKOSKI ADVOCACY AWARD Purpose of the Annual Bill Berkoski Advocacy Award Awarded annually to the IPIA Member Representative/Company that has promoted through their marketing efforts AND/OR their advocacy efforts to regulatory officials and food safety officials, the IPIA Ice is Food vision for consistent standards and the quality, safe ice products represented by the IPIA logo. Examples would be companies vigorously utilizing the IPIA logo on packaging, distribution vehicles, website, Email and other marketing items. Promoting the value and awareness of the logo to trade partners, industry colleagues, potential members, etc. is another attribute OR representative/company who has demonstrated passion for Advocacy efforts at their Local, State or Federal level. This would potentially include work in contacting regulatory officials, food safety officials and or inspectors promoting Ice is Food and working for consistent standards and oversight for all packaged ice products. Selection Process Nominations for this award should reach the IPIA office by August 1, 2019. Company/Representative nominees will be submitted to a selection committee appointed by the IPIA Chairman of the Board. This committee has the responsibility of selecting the company/representative to be presented to the Board of Directors for confirmation. A majority vote of the Board members is necessary to confirm the nomination for the Annual Bill Berkoski Advocacy Award.

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Discover the ultimate getaway at Sawgrass Mariott Golf Resort & Spa, the home of THE PLAYERS Championship and backdrop to the PGA TOUR headquarters. Located in Ponte Vedra Beach, midway between St. Augustine and Jacksonville, Florida. This resort is the perfect getaway for both business and pleasure. They offer a wide array of spacious rooms and villas with special touches and plenty of space as well as a nearby beach club, fitness center, multiple swimming pools, and (7) restaurants and lounges. We hope you will join us as we feature a top notch exhibit hall, engaging education sessions and networking opportunities during the convention. The IPIA convention is a unique opportunity to combine some business, relaxation and fun with industry colleagues. For more convention information go to

Registration to open Summer 2019



American Ice Equipment Exchange, 24 Cascades, 9 Classified Ads....................................................................................................... 23 – 26 Hamer Fischbein, 11 Ice Systems & Supplies Inc. (ISSI), 5 & 24 Ing-Tech Corporation (ITC), 13 & 23 Keet Consulting Services, LLC (RouteMan), 19 Matthiesen, 2 Modern Ice, 25 & 28 Patkol, 20 Polar Temp, 27

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. For advertising and listing information, contact Mary at (404) 819-5446 or

Vogt Ice, 13


USED EQUIPMENT FOR SALE 1-800-599-4744 |














• VL - 510


• VLS - 510






REFRIGERATION Magazine │ April 2019 23



• Vogt P24FL Mid Tube and

High Side • Vogt 218 Mid tube Ice Maker • Vogt 118’s 5 Ton Ice • • • • • • • • •

Maker 7/8, W/C Vogt 9000 7/8, W/C 10 ton turbo Ice Makers 15 Ton turbo Ice Makers 20 ton turbo Ice Makers 2015 Tiger, turbo Ice Maker 9” Stainless Screw conveyor 120’ 9x30 Stainless Screw Conveyor 12”x10’ Stainless Screw conveyor 9x24 Stainless Screw Conveyor

• 9x10 Galvanized Portable

Screw conveyor • Perfection 25lb Ice Scorer • 300lb Ice Cans’ • Blue Bins • Amcot ST-25 Cooling Tower • Marley 4821 Cooling tower • Arctic Temp 4000 Lb Ice Maker • Hamer 310 Form, Fill, & Seal • Ice Max 300, 300lb block Baker • 1/2HP drop In Refrigeration • Vivian Manual Block Press • 16lb Wicketed “misprint” Ice Bags • 5lb Wicketed Ice Bags

• 7lb Roll Stock • 22lb Roll Stock • 10LB Ice Cans (45) 4.5” x 8” x 14”T • Snow Cone Block Cans • Orbital 16 ton Ice bin • MGR 3000SD Stainless Bin • Collapsible Blue Bins • Mannhardt 2801 Ice Bin • Matthiesen VL510, Top Load

Bagger, Galv • JMC 4’ Belt conveyor • Belt Conveyor, Hytrol TA 12’ • Belt Conveyor, Hytrol BA 16’ • Water Softener System


If you have discontinued ice bags or used equipment you would like to sell PLEASE CALL. SEE OUR USED EQUIPMENT WEB PAGE AT AIEEXCHANGE.COM. Call for surplus ice! Polar Temp Equipment Mike Landino - Toll free - 1-877-376-0367 E-mail (NEW ADDRESS): Don’t forget to call if you have a quality piece of used equipment for sale.

USED EQUIPMENT FOR SALE • Turbo Tig 33 Ice Maker, 98 model • Mycom N6WB Compressors w/125 HP motors skid mounted with oil separators (used with Vogt P34AL ice makers) • Turbo CB38 Rake • Screw Conveyor Drive Packages for 9" and 12" conveyors (great condition) • Hammer RBC with conveyor • Stainless 9" and 12" screw conveyors • 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

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"NEW" KAMCO PARTS Ice Systems & Supplies Rock Hill, SC Toll free (800) 662-1273 or (803) 324-8791


SOUTHEAST EQUIPMENT FOR SALE • Clienbell bin-holds 6 machines

10’5”x6’x4’ deep • Kamco ice transfer bid-6 ton


• Incline auger conveyor 14’x9” • 2-Hytrol conveyors 16’x20”

• Hamer bag closure model 125 • Masterbilt walk-in freezer 3

phase 13’Wx15’Dx7’H

and 6’x12” • Mathiessen bagger

Jones Refrigeration, Randolph, MS | CALL 662-419-5119

NORTHEAST VOGT ICE FOR SALE 5, 7, 16 & 40 lb. bags. Water is lab tested for purity. Delivery or pick-up. Six generations of quality.

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

EQUIPMENT FOR SALE Long Island Ice & Fuel Corp.

Call (631) 727-3010

ICE CARVING TOOLS Plastic liners for clear block makers $1.24/ea Reusable drip pans from $6.50/ea Over 500 items in stock for Ice Carvers

or (440) 717-1940

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

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


1-800-543-1581 | Handling 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

• Matthiesen Shaker Belt with Stand • Shaker •1 2” Stainless Steel Auger (Several Lengths) •1 2” Stainless Steel Shroud Trough Cover Packaging • Matthiesen Heat Seal Bagger • Matthiesen Baler (3 Available) •H amer Form, Fill, and Seal Machine - 310

Check our most recent inventory online at! REFRIGERATION Magazine │ April 2019 25



FOR SALE Ice carving crystal clear blocks 300lb blocks

(518) 851-7085 Merchandiser Parts for all brands at competitive prices.

(877) 984-5945

MIDWEST FOR SALE (3) Clinebell 10 lb. ice block makers, Model S60, 1.5HF,


(3) condensing units, 3-phase, 240 volts.

Our ice IN the box. Your name ON the box.

Will sell individually, or all three for $12,000.

Large Cubes & Perfect Spheres

Call Arctic Ice at

Sealed – Boxed – Ready to Deliver


Don't waste time & money making your own. David Holland 405-279-9747

CANADA 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

26 REFRIGERATION Magazine │April 2019

• Ice bags • Trucks • Other ice equip. and misc. items • 360 Turbo Block Press • Bagger

Contact Lino at

416-676-3429 Email:



REFRIGERATION Magazine │ April 2019 27



Forrest Gas Co. 5555 A Street, Ashland OH 44723 Overall: 67.5%

MIU Cleveland Campus 1234 Some Street, Cleveland OH 44114 Overall: 46%

1. Front of Store Register: 0hrs 24F 60%[55,73]% 2. Front of Store Register: 0hrs 16F 75%[75,75]%

1. Outside Right Side: 0hrs 21F 46%[80,28]%

SmartBox Technology

Decrease Distribution Cost with 24/7 Remote Monitoring

Call Us to Learn More! | 1.800.543.1581 28 REFRIGERATION Magazine │April 2019