@Phl218 I used to have a similar setup. I scavenged a commercial ice machine that a client asked me to dispose of and was able to fix it. I had 50lbs of ice available every day. The challenge was that every time you use the thing, you have to drain enough water to make up for the ice that melted from the last time. It was a hassle. Eventually I bought a big chest freezer, put two layers of pond liner in it, and filled the bottom with a layer of tumbled stone. With 10lbs of epsom salt dissolved in it, it stayed liquid down to about 20 degrees. Fill it the first time with you in it, and you'll always have the perfect water level.
that will be the next step once i determine if this is going to be a regular thing for me. I have a chest freezer but there is food in it. And for the next year or so, i prefer to keep it as is to drain, i have an aquarium pump or a pond pump where i can attach a hose and drain through that. Also, my tub is on a wheeled frame, i can easily roll it out of the basement
That would be a mistaken guess on mechanics , but understandable as it is just the second phase (first after cooling) of the process. The picture also has some potential misunderstanding due to scale. That block of ice is about 8 inches per side. Not sure what vendor you are referring to, unless my use of the term “pro” made you think there was money being exchanged. I don’t charge anyone for this ice, it’s just something I make in batches for cold drinks/cocktails. That void space you see isn’t void — it’s liquid phase water that now has all the impurities collected that then gets removed by puncturing the ice near the bottom of the water volume. You are left with a large block of very pure crystalline ice.
My bad. I thought you were providing a close-up of restaurant ice (I should have known better). The voids do as I describe in that instance...at least according to the folks that were franchising that particular enterprise.
The trick is to have water slowly freeze from the top down by insulating the sides and bottom. I use a 7L Cambro cube stuffed into foil bubble pouch I had from some sort of food delivered by mail. Takes about 3 days to freeze to the level seen with about 1/6th of volume still in liquid phase. Then it’s just a matter of chipping it into appropriate size irregular shapes.
I was up in the Keweenaw a few weeks ago and there was still snow in the ditches and North facing slopes. The cabin is right on Lake Superior and it actually hurt going into the lake from the sauna.
When we were in AZ, my back was a disaster when we left NJ and she booked a treatment at one of those cryogenic therapy places. They basically put you in a freezer for about 2.5 minutes, or longer if you can tolerate it. It was interesting. I think it did help get me on the road to recovery faster, and you do feel energetic after.
tried the cryo, but is was too short and weak for my taste , especially when you put cost in relation.
unfortunately not for the past 3 months due to a combo of lingering bronchitis/cold/flu… but i started feeling better two weeks ago and have all the ice ready to get going again. also got me a steam sauna, which i have been using. I can definitely tell that my injured knee is worse without plunging.
If you wanna go Full Retard on dropping the temperature to your cold plunge . Add Salt it will drop the freezing point of your water . It’s a trick I do to a cooler full of beer . FYI, it will make the ice melt faster , but the water temp is insanely cold .
I converted a chest freezer to cold plunge but I have been sick on and off all winter I stayed out of it. I cant wait to get back to it. Best mental relief for me.
Sometimes in early spring I push it and get in my pool when it's only like 84 degrees. Do that count?
