Newspapers / The Courier (Asheboro, N.C.) / May 8, 1936, edition 1 / Page 9
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f ICE refrigeration SECTION THE COURIER SEMI-WEEKLY Est. Aj The Regulator February 2, 1876 Oldest Paper Published In Randolph County PRINCIPLES, NOT MEN ASHEBORO, N. C., FRIDAY, MAY 8, 1936. Changed To The Courier September 13, 1879 $2.00 A YEAR IN ADVANCE PUBLISHED TUESDAY AND FRIDAY NUMBER 22 Ice Refrigerators Keeps Air In Perfect Condition Dixie Ice & Coal Company Has Made Rapid Strides In Year’s Service To County - i Increased Production, Large Storage Room And Modern Ice Refrigeration Purity Now Keynote In Food Preserving Actual Tests Reveal That Food Odors Do Not Hurt Food; Perfect Preservation Buying the American Service com pany' of which Troy Pearce was manager for several years, C. L. Cranford and his three sons went into the ice business on May 4th, 1935, changing the name to the Dixie Ice and Coal Company. C. L. Cranford is president of the company with Leon Cranford, oldest son, secretary treasurer and C. L„ Jr., and Lassiter, stockholders. The four men have made many improvements in the ice business. In recent months their storage plant has been increased 400 blocks with an additional storage room for meats, fruits, vegetables and the like for the public. Last summer the plant operated day and night with an output of 23 tons daily, and the plan is for a similar program this summer, plus the increased output. Perhaps the most noticeable change is from “Ernest and his ice wagon” to the fleet of four motor delivery trucks, one of which Ernest drives, however. For many years, Ernest and his ice wagon were harbingers of spring, appearing with the first warm days and continuing to make daily trips over the town, children clinging to the wagon, through the whole summer. Now the trucks serve Ashe boro and several sections of the county. Especially interested are the Cran fords in the modem methods of ice refrigeration for their ice, made in the most up-to-date methods. “For many years the ice industry suffered because of the poor construc tion and design of the refrigerators in which ice was used,” Mr. Cranford said. “It is an admitted fact that in old-fashioned ice refrigerators—and there are many still in use today—it was difficult to maintain a satis factorily low temperature. As the supply of ice decreased, the temper ature rose. But in the new air-con ditioned ice refrigerators constantly low temperature, below 50 degrees, is kept as long as there is even a thin layer of ice on the bottom of the ice chamber. “This is one of the factors that have led so many people of Asheboro to favor ice refrigeration, enabling us last year to sell almost double the number of refrigerators we anticipat ed at the beginning of the year. Oth er factors, which refrigeration en gineers and housewives alike consider eoually important, are the way in which modem ice refrigeration pro tects natural food juices and, at the same time, prevents the mixing of food flavors. “In any refrigerator in which an ice substitute is used,” he continued, “heat is removed from the air in the refrigerator by forcing a gas under pressure to coils located in the food chamber. Inside the coils the gas Modern Air-Conditioned Ice Refrigerators For All Types Of Modern Homes The modern air condition ice re frigerators which are now on display at Dixie Ice & Coal Company and Dome Ice & Fuel Company are the last word in design, construction and beauty. These new type ice refrigerat ors are bringing about a revolutionary advance in food preservation through the introduction of three-way refriger ation—a uniform cold temperature, properly moistened air, and a con stant circulation of “washed” air. The construction and insulation of ese new refrigerators have been improved so much that they maintain f. 8a*e temperature range with re omg only a few times a month. In often.1 re’’c*n8 be even less ne^ <*ev‘ce t-bat provides crystal ar, odorless, hard frozen cubes in *"ee t.° bye minutes, also is part of ti ^tific, trouble-free refrigera ■.These cubes are cut automatically rate of 16 at a time. They are an!) fr°m the ice in tee ke chamber, and ^teC-fr^qUently ah8°lwtely pur“ Your food i. always kept perfectly, Th«*>TOm mixe<* odors and tastes. "at * something that only real ice U carri«s all the im *u <*?wn tee drain, away from cbamber—and is the natural SVu balteria- Iee «"*«™tio* ■iip+SSl th“ -snl refrigeration. You pay * you use, and spend nothing President Dixie | C. L. CRANFORD C. L. Cranford who with his three sons, operates the Dixie Ice and Coal Company on Salisbury street. The four Cranfords have managed this company with marked success for the past year. expands and in so doing chills the coils. As the coils are chilled, mois ture in the air which is sealed up in the refrigerator freezes on the coils. This freezing naturally takes moisture out of the air, leaving it dryer. As the freezing continues, the air be comes more and more dry. “All perishable foods contain a large amount of so-called natural moisture or juices. When foods are left in contact with dry air, even if the air is cold, the dry air acts as a blotter in absorbing the food juices. There is a decided tendency, there fore, for such foods to lose weight and also food value. “Manufacturers of ice-substitute refrigerators have endeavored to get around this fault in their refrigera tors by supplying covered containers for foods. The United States depart ment of agriculture, however, is my authority for the statement that keeping raw meat in a covered con tainer in a refrigerator promotes bac teria growth equal to a live-degree rise of temperature. “In the air-conditioned ice refrig erator it is never necessary to use any covered container. The ice sup plies adequate moisture to the air to protect natural food juices. Many people who took a ‘holiday’ from ice refrigeration have come back to the use of ice for this reason. “The third interesting fact about the new ice refrigeration is that in an air-conditioned refrigerator food flavors do not mix. The reason why flavors do mix is air tight, cold storage type refrigerators is simple once it is suggested. As everyone knows, foods have odors—some pleas ant, some not so pleasant—onions, for instance! If bananas and but ter are kept shut up together in a cold storage type of refrigerator, both being left open to the air, the but ter will acquire a banana flavor. But for mechanical repairs. In the air conditioned ice refrigerat or it, is not necessary to place foods in covered containers. The ice supplies adequate moisture to protect and preserve natural food flavors. Actual tests have been made by leaving sliced raw onions on the top shelf of a modem ice refrigerator and a bowl of sweet milk on the bottom shelf for an overnight period. The results have shown conclusively that food odors are taken out of the refrigerator rather than keeping, them shut up to grow sour and stale and damage food flavors. The air conditioned refrigerators may be purchased on the easy pay ment plan, a liberal allowance will be made on your old refrigerator. Why not buy one now and enjoy it all summer it will cost you less to buy, less to operate, and nothing for repairs. The surest, quickest, easiest way to learn the real facts about air-condi tioned ice refrigeration is to try it in your own home. Entirely without cost or obligation to you, we will gladly install one of these improved refrigerators in your kitchen for a 10 day trial. It will prove to you that it keeps your foods better, and isn’t that the real reason' for refrigera tion? Visit our showroom or phone either Dixie Ice & Coal Company phone 267 or Home Ice A Fuel Com pany phone 421. lit,..*..];. / ,-v'... 4 History Of Ice Dates Back To Early Dark Age Monarchs —_—-♦ In this day of making ice in whole sale quantities by refrigeration, it is hard to realize that may of the business men and women who were brought up in rural sections and in small towns recall how their fathers sent out men to cut 'blocks of ice on rivers when a prolonged cold spell permitted the solid freezing- of ice which was then hauled into ice houses and kept until summertime. The ice houses were constructed in similai fashion to the sweet potato pits o! today, only saw dust in enormous quantities preserved the soliditary ol the ice. The study of ice refrigeration his tory is a story cf man’s struggle tc make use of nature’s most precious gifts. Ice men before our day havt spent an entire life in making possibh the benefits and blessings of moderr ice refrigeration. At the very beginning of historj Persian kings sent slaves to th< mountain tops to gather snow an' ice with which to cool their wines. Chinese history tells us that th< Chinese were accustomed to use ic< and snow as a food preserver as ear!) as the 13th century. The Latin races, such as the Italians, Spaniards, the French, etc. used ice and snow generally durinjj the 17th century. We even have rec this does not happen in an air-con ditioned refrigerator and I’ll tell yoi why. “Every odor is a gas. Every know; gas is soluble in water. As the aii circulates in a modem ice refrigera tor it picks up the food odors, or gas and then as the air comes in contae with the ice cake to be chilled th< gas particles cling to the wet surfaci of the ice. The food odors are literall) washed out of the air and are carrie: out of the refrigerator, down thi drain pipe. “Actual tests have been made b; leaving sliced raw onions on the to] self of a modem ice refrigerate and a bowl of sweet milk on the bot. tom shelf for an overnight period The results have shown conclusive!; that food odors are taken out of th< refrigerator rather than keeping then shut up to grow sour and stale an' damage food flavors.” | Secretary-Trea surer LEON CRANFORD Leon Cranford, who for the past year has served as secretary treasurer of the Dixie Ice and Coal Company. The plant has undergone many modern changes during this period of business. ords of goat milk being kept for many days by the use of snow and ice and an ice box. The chief use for ice during that century, however, was in cooling wines and other fermented drinks which these people were ac customed to drinking. Ice delivery started by accident. Fish peddlers carried fish through the streets and used ice to keep the fish fresh. So many people were anx ious to buy chunks of ice from them that one enterprising fish monger conceived the idea of working up a regular ice route. From the very be ginning his business was profitable. This was the practice in 1802 and since that time ice delivery has grown every year until today ice servicemen form one of the largest direct sales groups in the country. In the year 1805 a shipload of nat ural ice was sent from Boston, Mass-, to an island in the West Indies where * an epidemic of yellow fever was kill ing people by the hundreds. This ice, which had been cut from the frozen lakes and rivers, was used to help reduce fever and proved a blessing to the fever sufferers. From that date of the first shipload, the sale of ice cut from frozen rivers and lakes became a growing business and shipping ice from the northern ports into southern cities grew to be a business of national proportion. In 1834 Jacob Perkins, an English man, is reported to have built the j first machine which would actually make ice. The first ice making machine built in the United States which was large enough to produce ite for sale, was finished in Cleveland, O., in 1885, by Prof. A. C. Twining. This machine would produce about 1,800 pounds of ice every 24 hours. The first patent for an ice making machine ever granted in the United States was issued to Dr. John Gorrie, of Appalachicola, Fla., in August 1858. His statute stands in the hall of fame in Washington, D. C., for his contribution to the health of man kind. The manufacture of ice grew very slowly, due to the fact that the first ice machines were very expensive to operate and were always breaking down. It was less expensive and more sure to cut ice from the frozen lakes and rivers in the north and ship it to other sections of the country than to make it with machines. But in 1890 the country experienced a very mild winter. Lakes and rivers did not freeze over and there was not enough natural ice to supply the regular business which had been built up. The history of the United States is filled with incidents of daring men fighting battles against odds, that other races would not attempt, and during the ice shortage of 1890 plans were made by engineers all over the country to erect ice plants that would make ice shortage impossible. From 1890 the business grew rapidly until today ice manufacturing is the ninth largest industry in the United States. Annual Ice Refrigeration Section Sponsored By— DIXIE ICE & COAL CO. ASHE BORO. N. C. HOME ICE & FUEL CO. ASHE BORO. N. C. LIME COLA BOTTLING CO. RANDLEMAN, N. C. WILL R. THOMAS FRANKLINVILLE. N. C. HAL MILLIKAN LIBERTY, N. C. HUGHES-MORRIS HDWE. CO. ASHEBORO, N. C. CUT-RATE HOUSE FURNISHING COMPANY ASHEBORO, N. C. ASHEBORO HARDWARE CO. ASHEBORO, N. C. AMOS FURNITURE CO. ASHEBORO, N. C. t Home Ice & Fuel Company Has Made Many Changes In Five Years Of Ice Making -4 Heads Home Ice HERMAN CRANFORD Herman Cranford, head of the Home Ice and Fuel company. Mr. Cranford bought this ice plant five years ago and, during that time, has greatly increased the capacity of the plant. Ten Important Rules For Keeping Foods With Refrigeration 1. Ice should never be wrapped. This prevents the air from directly contacting the ice, and this contact is necessary for complete air purifica tion. Wrapping the ice also causes a slightly higher temperature in the re frigerator. 2. Never keep food in the ict chamber. This slows up air circula tion, and the food will not be kept as cold since the coldest place ir the refrigerator is the compartmenl directly under the ice where the cold, heavy air first falls. The least cold spot in the refrigerator is tlu air immediately above the ice. 3. Never crowd the shelves. Nevei cover refrigerator shelves with pa per. These things slow up the circu lation of cold air, which is so vita in good refrigeration. 4. Place the refrigerator in a coo spot where air can circulate arount the outside of it. This helps preven dampness and preserves the finish. 5. Keep the refrigerator well iced never let the ice get low, the ici chamber in some refrigerators shouk never be much less than half filled This means quicker cooling and mori certain purification of the constant'll circulating air. 6. Place all foocs correctly. 7. Keep the drain pipe clean b; dumping a teaspoonful of ordinar; cooking soda on the ice pan onei each week. The melting will rui the soda down the drain slowly an< will prevent the impurities, w'hicl have been washed from the air, fron collecting and forming “slime.” Onci or twice each month remove the draii and clean out the trap, or flusl with strong soda solution. 8. Wash the refrigerator out one each week. Use one quart of cob water in which from one to two table spoonfuls of ordinary cooking sod: have been dissolved. 0. Keep the doors closed tight); and do , not open them any oftene than is necessary. 10. Do not put hot foods, or thosi that do not need refrigeration in thi refrigerator. Allow' hot foods to coo to room temperature before putting them in any type of refrigerator. After deducting all expenses, W B. Shelton of Yaneeyville, Caswel county, made a net profit of $47.5C on a lot of 200 Barred Rock chicks fattened and sold as broilers. New Ice Refrigeration A Great Improvement Over Old Methods New Device That Produces Crystal Clear, Odorless Cubes la Remarkably Short Time By Trouble-Free Types Of Ice Refrigeration I Every user of commercial refriger ation knows the importance of proper and efficient equipment. The entire problem is closely connected with the success of store or restaurant and the economical operation of hospital, florist shop and institution. Up until the recent introduction of the modem air conditioned ice re frigerator the discouraging problem of dehydration, shrinkage, spoilage from mingling with food flavors often was a factor in loss of patronage or in profits or both. Cold alone is only one of the things required for proper preservation of foods in as nearly as possible their own natural condition, j Foods to be appetising must retain. Herman Cranford Bought Plant Five Years Ago, Enlarging From Time To Time Now Increased Output Has Wrought Changes Modern Ice Refrigeration Haa Undergone Many Changes For Better In Ice-Making Five years ago in April, Herman* Cranford, well known manufacturer o£ Asheboro, set up a business of ice making calling his business the Home Ice and Fuel company. At that time* one plant served Asheboro and the surrounding territory in an adequate fashion—even with the slower methods of manufacture in practice at-' that time. Since that time an addition to the plant has been made which increase* the daily output IT1, tons daily. Now, the methods of mechanical refrigera tion of ice in large quantities, have so varied, even in these few years, that it has become an art. Since the first method of mechanical refrigeration to come into use on ocean steamers, by the use of cold air, a revolution in the production a® well as in the cost of ice, has been wrought. Many, many years ago this method of compression using carbon dioxide or ammonia came into use, the principle of which is still in use. Ac cording to ice mechancis, the ammonia compression machine the first success ful of which was brought out by Prof. C. P. G. Little, a professor in a university at Munich, Germany This first machine was put up in the United States in 1880 and was a 25 ton machine. The process appears quite simple when operated by an expert, but the method is really quite complicated for the layman. The cycle of operation* that characterizes all compression , machines has three chief points. FSrst, the refrigerating agent is subject t* I pressure, so that when it passes into the secopd, or condensing, stage and the temperature is reduced, it become* liquid. In this second stage, the reduc tion of temperature is brought about by water which carries away the heat produced by the compression plus th® latent heat set free by the liquefaction, of the refrigerating agent. The third, and last, stage is where the liquified gas is admitted to a series of coil® of pipe and suddenly relieved from pressure. It then flashes into a ga* ■ and must take up a quantity of heat which becomes latent; the amount , being equal to what it has just given * up to cooling water in the condenser* i Thus, is ice made today. Only a feir . years ago, it was chopped from * rivers and was a luxury. Today, by ' methods of modem re frige ration, most rural districts are served by ice trucks until the luxury of a chunk at ■ ice melts into habit and daily neces ■ sity in warm w-eather. * Mr. Cranford is ever on the alert i for changes in method that mean 1 little to the average consumer save i he realizes that ice no longer taste* i like a vat of ammonia has been dumped * in it, and that it does not melt so> i rapidly and many other things that: t modern * scientific methods have wrought in the manufacture of ice. 1 ALL-STARS TEAM DONS NEW SUITS i Asheboro All-Stars, the newly formed town baseball team, donned , new suits of grey and blue for th® * j initial games Saturday. These suit® I were donated by the following mer J chants: “M” Sytem, “White Spot*', 1 Farlow's Funeral Home, Coca-Col* ' Bottling Company, Model Laundry, Bruton’s Dry Cleaners, Cut-Rat® Furniture Company, Patty Rutte Beauty Parlor, Red Pig Barbecue: Grimes and Hollingsworth, Ashebor® Hardware Company, Asheboro Fixture Company and Amos Furniture Com pany. The suits are grey with blue letter* and are worn with blue and white sox. their own natural juices and flavors. To make this possible requires con* ditioned air refrigeration, where tha three necessities exist: 1. Uniform cold temperature to re* tard bacterial growth. 2. Proper moisture to prevent dry* ing out and shrinkage. 3. Rapid circulation of air over $ cooling surface with water present t<» absorb gases and flavors given off by foods. These flavor laden gasm be carried away, air conditioned ice refrigs* ill of these things, giving? ontitiffied refrigeration. must erator better with met!
The Courier (Asheboro, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
May 8, 1936, edition 1
9
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