Newspapers / The Courier (Asheboro, N.C.) / May 8, 1936, edition 1 / Page 11
Part of The Courier (Asheboro, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
Modern Refrigerators Are Insulated Which Means A Longer Life Plus Economy Interior Construction With Scientific Air Flues Are Heathful And Convenient For The House-Wife Of Fast-Moving 1936 _ of the two most important L nf refrigerator construction JTh'e pecking in the walls of the re Is. "Cor This packing is called in flation. Heat passes quickly through me substances such as metal. It S" slowly through other suh such as cork and mineral passes stances va)ue of an inflating ‘rial depends largely on how eas av and «ell it can be fitted into the 'all- of the refrigerator, how easily l ,an he made waterproof, whether it . <ett]e or sag and whether or not jt'wdlVtand up under long years of use in the refrigerator. Tre jc . industry has long been par tial *•> cork board insulation because. jt ha- been in use by ice plants for .. years and lias proved satisfac tory The chief claims for corkboard re" ‘hat it is a natural heat resister, j ■it vfji:* not sag or settle, it is rigid,' cut and fitted into the walks ! of th- refrigerator easily, will not rot l', av :i,cl most important of all, it j • b<„ri,s veiy little moisture and can i he ■; ide entirely waterproof. Most, *■ ,y,■ other insulating materials used , Vigerator manufacturers who! , ;|,e ice industry are well , ,1 for this use. There is very iifferenre in the amount of j hat will pass through any of bv rt seli : ada; t little heat them A must teri.r frige: scale pla,> a>i>n.i Tw tion i refrigerator insulating material he waterproofed. Insulating ma t, the walls of the modern re-1 jt„r is either wrapped and in ;i waterproof package or is i hi over with a deodorized ‘ ,r more inches of good insula necessary to give proper cold | temperature.'. _ j Modern ice refrigerators are either lined with seamless white porcelain enamel or baked enamel on steel, j Porcelain is much more expensive bu: i has many advantages. It is easily | cleaned, has no cracks or crevices for war- , air. bugs or ants to enter and will last a life-time if given proper care. | Enamel, lacquer or other good fin- i ishing material furnishes a much more sanitary interior than the old- I fashioned cheaply painted tin or wood lining-'. Interior linings of the mod ern ice refrigerator are usually made of heavy, rust-proof steel and except for the necessity of repainting occa sionally, are entirely satisfactory. The second important improvement in modem refrigerator construction is scientifically correct air flues. Air falls away from ice naturally because it gets cold. Cold air is heavy. This cold, heavy air will slide down the sides of the ice and it should not be hindered in falling out of the ice chamber into the compartment below. Therefore, large flues are necessary under the ice. The ice pan should sit at least one and a half to two inches above the floor of the ice com partment,.allowing plenty of room for the cold air to pass. Under the baffle board there should also be enough space not to hinder the flow of all and at the top of the baffle where the air goes from the food compart ment back to the ice there should be live to six inches of space to allow this free circulation of cold air. The cold air must move constantly over the food in order to keep it properly cool and to move away the waste food gases which are being given off con stantly. Formerly, the old-fashioned ice box and even today a good many of the new cheap refrigerators have small slots for the cold air to pass out of the ice chamber and the space under and over the baffle are inadequate for rapid circulation of the cold, fresh air. Ice racks in the modern ice refriger ator are built of heavy non-rustahle metal and are usually welded togeth er. preventing breaks or sagging which interferes with the air circula tion. Baffles are insulated. This keeps the side of the baffle in the food chamber from becoming cold enough to attract the air to it. which will slow up circulation and cause sweat ing. Shelves are of the bar or ribbon type which are easily cleaned and which do not cause dishes to tip over when placed in or removed from the refrigerator. Broom-high legs, make sweeping under the refrigerator easy. Legs 8 to 11 inches high also allow plenty of air circulation under the refrigera tor, which prevents dampness that characterized the bottoms of the bid New Mormon Queen June Andrew Popularity and good looks won for attractive Miss June Andrew of Ogden, Utah, the title of 1936 Mormon queen. Miss Andrew, a dimpled blonde with curls, won her title in competition with scores of other beauties entered in the contest. fashioned ice boxes. Locks are usually of the trip-lock type that close easily and tightly. Hardware is of brass with chrominum plate. The modern refrigerator is as beau tiful and as modern a.-; any piece of furniture that goes into the home. Artists are constantly at work per fecting new and beautiful designs to make the home of the owner more attractive . The heavy insulation in the modem refrigerator makes possible much i colder temperatures in the refrigera tor because it stops a large part of the heat from soaking in through the walls. Perhaps the French are right, when they saye “Cherchez la femme”. Dill inger followed “the woman in red,” and Karpis fell for “the woman in white.” r a Refrigerator . . . and be on the SAFE SIDE For The Summer Months A- 1 NEW Refrigerators $ 14 50 to $397S CUT RATE HOUSE FURNISHING CO. Phone 230 Asheboro, N. C. Air Circulation In A Modern Refrigerator Is Sure And Sanitary Technical Explanation Of Air Circulation In Ice Refrig erators Today Continuous Process Air Continues To Circulate A* Long As There Is Any Ice Whatever Cold air is heavy. Warm air is light. When ice is placed in the ice cham ber of a modern refrigerator, the air in contact with the ice is chilled, be ing- cold and heavy, this air falls away from the ice. Under the ice rack is a large hole, or air flue, through which this cold, heavy air sinks. Now as the cold, heavy air falls away from the ice it pulled the air from the top region of the refrigerator into the ice chamber to replace that which is falling away. This suction force is exerted on all air in the refrigerator except that which is falling away from the ice. In this manner air circulation is started in the refrigerator, and it will continue so long as there is ice to absorb the heat from the air and cause it to become cold and heavy. The coldest place in the refrigerator then would be the compartment in which the cold air first falls after leaving the ice. The air then passes under the baffle board and rises up through the food compartment of the refrigerator. Two forces are causing the air to rise. One force is the pres sure of the cold, heavy air behind which it continues to fall from the ice. Another force is the buoyancy of the air as it gains heat which has soaked through the walls of the re frigerator and which has been gen erated by the food in the refrigerator. Of course as the air gains heat it nat turally becomes lighter and has a tendency to drift upward. After reaching the upper region of the re frigerator, this lighter air would then have a tendency to press against the top of the refrigerator but for the fact that a preceding volume of air is falling from the ice and this lighter air is pulled down to the surface of the ice to take the place of that which has just fallen. As the air just being pulled to the ice begins to contact the ice surface it slides rapidly down the surface of the ice in thin sheets. Air continues to circulate in the refrigerator so long as there is any ice whatever. This cold air passing over the food in the refrigerator takes the heat from the food and car ries the heat to the ice, where the heat is then absorbed by the ice an*' goes out the drain with the meltage which it has caused. The necessary cold temperature is thus maintained! and bacteria increase is retarded. Cupid's Mistakes Increase Officials of Hertford, England, am wondering if the return of prosperity has anything to do with the increase in the number of broken engage • ments. Those which have been the subject of official notification ire the; last year numbered 90, the highest i figure for many years. In 1934 tbeiw; were 78. ( Lemonade lb Quantity J For every dozen lemons, allow one? i pound of sugar. Add water anti i«? to make one gallon. i Ten bushels of Jarvis Goldoa ! certified seed corn have been distribut , ed to corn club members of Surry i county. v i The Trend Today Is Definitely To . . . Air-Conditioned Refrigeration Fads come and go, but in most cases sensible people discover that simple Natural Methods Are Best So, they agree that ice is, after all, the most efficient means of refrigeration. Ice is natural wet-cold, free from chemicals, tasteless, odorless, and imparts no un natural flavor to foods. Its dependable, safe and in expensive as well! SO MODERN SO EFFICIENT, SO BEAUTIFUL QLlJCt, n'je An Air-Conditioned ICE Refrigerator Your foods stay fresher in * refrigerator like this because the air is kept moist enough to pro tect natural food juices. You can freeze desserts in less than an hour . . make ice cubes in less than five minutes . . . and even in the hottest part of summer your ic« will last from four to seven days! Visit our showroom before you buy any refrigerator and see the advantages you get in the new AIR-CONDITIONED ICE RE FRIGERATOR. “Cold Alone Is Not Enough” Air-Conditioning Is The Latest Development In REFRIGERATION \\ e who are a part of the Ice Industry confidentially state that you will agree Air-Conditioning makes the liCitl lee Refrigerator the most desirable that can be bought. fhese new refrigerators are so designed that the air circulates constantly and rapidly. The cold air passes around and through the foods, chilling them. Then as the air comes in contact with the ice, it is “washed” free from the food odors it has picked up in the food chamber. These food odors are absorbed in the water and are carried down the drain pipe, out of the refrigerator. Because the food odors are removed from the air, food flavors do not mix. Foods do not dry out in one of these refrigerators. For as the air is washed, it is also humidified. The surest way to get the facts you want is to try out a new Air-Conditioned Ice Refrigerator in your own home. Test the Refrigerator In Your Kitchen 1(1 Davs W ithout Cost! Will R. Thomas Phone—Ramseur 543 Prompt Service Six Days Every Week ' k > _ .V;V. . r ■?' f. - * *Wy>'/
The Courier (Asheboro, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
May 8, 1936, edition 1
11
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75