Ice Makers
Ice makers are used to produce ice from water or “dry ice” from liquid nitrogen. Most laboratories have access to an ice machine, because ice is used to keep samples and reagents cold during experiments or other lab work.
Ice makers are typically large floor-model units that are plumbed directly to a water source. However, smaller capacity benchtop and undercounter units are also available. Ice makers may contain replaceable air and water filters or cartridges and may have antimicrobial features that help to maintain water and ice quality.
Ice makers vary in size based on the amount of ice they can produce and store. They also vary based on the type or shape of ice produced, including:
- Cubes
- Flakes
- Nuggets/pearl-shaped
Some ice makers dispense water and ice; others have large covered bins from which one must scoop or otherwise transfer the ice into a secondary container.
Ice-making may be continuous until a certain threshold is reached, while other ice makers can be programmed to meet fluctuating demands and high- and low-use periods. Most ice makers run on a regular current, much like refrigerators or freezers. They usually vent toward the front, which allows them to be placed in smaller or enclosed areas.
Laboratory dry ice makers produce small quantities of dry ice, usually about a 16 oz. (454 g) block at a time. One block typically takes less than five minutes to form. Production requires a tank of liquid carbon dioxide with a dip tube; a 50-pound tank can produce anywhere from eight to 16 blocks of dry ice. Other versions that produce dry ice as flakes or “snow” are also available.