The first thing is, of course, to pour edible water into the container. Water needs to be pretreated, purified water or boiled in advance. Immerse the container full of water in extremely cold salt water. In the production of crispy ice cream, some people say that this operation is used for quick freezing at MINUS tens of degrees. The worker put the lid on. The covers here have a small opening for easy insertion into the pipeline. Introduce the tube through the small opening of the cover and stir the water constantly. This removes the dissolved air in the water, and the ice that gradually freezes inward in the outer layer will be pure and transparent.
The above methods can solve the problem of impurities in the periphery and core of ice by continuous pumping. The machine changes the water in the middle of the container every once in a while to ensure that the impurities are removed and replaced before freezing into ice, which can be said to be very extravagant for clarity. ...
Through the treatment of the above two means, the transparency of ice cubes is very high. After 48 hours of complete freezing, it's finally time to harvest ~ this large ice-making factory, also called Ice Farm in English, sounds so cool. Soak the whole frozen ice container in 15 water for a while. If the temperature of ice changes too fast, cracks will appear ... so it needs to be soaked in water to demould. There are not many application scenarios of the whole piece of ice, and the factory will cut it into smaller pieces according to the actual demand. Give the whole frozen ice to the machine without manual operation, and rows of circular saw blades will help you sort it out. After crosscutting, cut vertically and scattered small squares will come out.