The End of the Ice Age: Sustainability behind the Bar
(3BL Media and Just Means) - Craft-beer connoisseurs. Kids and parents experiencing the magic of Disney World. Caribbean-cruising yachters. Red hat ladies toasting with bubbly. Racetrack fans in the stands. Screaming fans at concerts and televised games. Thereâs one thing these folks have in common: the expectation of an ice-cold beverage.Â Whether they are drinking a beer, a soda, champagne or bottled water, they want it fast and cold. How about a perfectly refreshing, 31 degrees cold? IceFreeâ¢ Liquid Chilling Systems is revolutionizing an âice-ageâ old industry through a patent-pending, water circulation system.
Until now, the chilling of beverages has typically entailed bartenders and staff dumping expensive ice into bins where beverages and ice fight for space. The production, storage and use of ice to chill canned and bottled beverages is a tremendous cost and wasteâin water, power, space and laboâto restaurants, bar owners and the environment. Because of this waste, ice production inhibits these industries from operationalizing sustainability into everyday activities. But IceFreeâ¢ Liquid Chilling Systems is changing that.
Manufactured in Fort Lauderdale, Florida, IceFreeâ¢ Liquid Chilling Systems is superseding the need for traditional ice machines. This innovative technology re-circulates fresh water, maintaining continuously flowing, 31-degree water in any pre-existing container, well or bin formerly filled with ice. Seamlessly retrofitted into existing bins, IceFreeâ¢ Liquid Chilling Systems self-monitor temperature and water levels.Â Beverages stand unobstructed, completely visible and easily accessible in flowing, frigid water. And they chill three times faster due to 100 percent surface area contact within the ice cube-less system.
The idea for this technology came to Seann Pavlik, Founder and CEO of IceFreeâ¢, at a bar one night as he watched a bar back dump ice into bins.Â
âEvery half hour I watched them carry out and unload the twelve packs of beer and dump ice on them. It takes forever for the beer to cool because the ice cubes are only touching a small percentage of the bottles. Bartenders spend time digging through the ice to find the coldest beer. It was such a limited window of optimum cooling. I knew there had to be a better way,â explains Pavlik.Â
His propensity to solve problems kicked in and Pavlik went to work engineering and designing a more efficient way. But Iâd say that âmore efficientâ is an understatement. Not only do IceFreeâ¢ Liquid Chilling Systems require less maintenance, space and labor than bulky ice machines, but the systems use 75 percent less energy and 95 percent less water. In addition to eliminating the energy expense for ice production, IceFreeâ¢ technology also eliminates the energy extremes required to super chill and expel heat.Â As IceFreeâ¢ describes it on their website, the systemâs multi-faceted efficiency âbrings liquid profit flow back to businesses.â
âIâve been in manufacturing in the air-conditioning and chiller industry for 35 years. We are always striving to save energy and costs. IceFreeâ¢ is making a significant impact and has an enormous water and power savings for the hospitality and marine industries,â says Mason Heydt, Cooling Expert and founder of Marine Air Systemsâ¢.
Whatâs just as impressive as the technology is Pavlikâs intentional, operational choices in the technology and the business. He designed the IceFreeâ¢ Liquid Chilling System to use a non-ozone depleting refrigerant with lower toxicity and a longer lifespan. From the LED warehouse lighting and recycled cardboard and paper goods, to their commitment to pay higher wages and keep manufacturing in the United States, Pavlik does not take short cuts. He is designing both a technology and a company that have the earth and its people at the forefront. Pavlik envisions the system supporting the Red Cross during natural disaster relief efforts and being utilized by physical therapists and medical teams for organ and medicine transport.
âRed Cross could hook our system up to a cooler to deliver perishables and use a third of the energy from their generators [than freezers],â says Pavlick.
Itâs likely that IceFreeâ¢ will change the environmental reputation of the bar, restaurant, hospitality, food and beverage industries as they âchange the state of chill.â At the least, they are creating an opportunity for these industries to take leaps forward in sustainable operations. Move over cubes. IceFreeâ¢ Liquid Chilling Systems are putting an end to the Ice Age and bringing sustainability behind the bar.