Section 6 6 (Part 1)

Section 6 6 6 6 6 O 6 ^1 £ E S a s E - pg '-- -^ lO ^ ■^ CO Well-to-do 0 American laboring 1 Jewish laboring 0 German- American laboring 1 Italian laboring 0 Totals 2 13 37 63 105 42 24 13 2 5 15 22 24 15 8 33 6 10 14 21 3 4 4 3 4 16 26 47 15 5 1 1 1 4 8 15 0 0 0 1 0 2 0 0 0 0 0 0 38 Note:— TTiis table shows, amonc: other things, the seasonal character _ of the use of ice. This adds greatly to the cost of distribution, because it necessitates a large investment in equipment, most of which is idle during one-half of the year. There is a different dealer for each five to fifteen consumers on every street in Rochester, a tremendously wasteful and uneconomical method of distribution. If an economical system of distribution were to replace the present method, a saving could be made to the con- sumer of at least $1.00 per ton or $100,000 yearly for the whole city. TABLE LXXXIV.— SHOWING THE OVERLAPPING OF ROUTES OF DEALERS IN THE DISTRIBUTION OF ICE. Number of Number of dealers Street consumers supplying consumers Dartmouth 39 5 Baden „ 48 8 Frank 17 7 Kenwood 47 6 Adams 21 7 Oxford 25 3 Table LXXXV gives a sumniar}- of the data on weekly amounts of ice, cost of ice per year and relative temperatures. From the "Study of Refrigeration in the Home and the Efifi- ciencv of Household Refrigerators," bv John R. Williams. TESTING OF ICE REFRIGERATORS 421. TABl^E LXXXV.- -DATA FROM STUDY OF HOUSEHOLD REFRIGERATORS IN ROCHESTER, N. Y. Weekly Amounts Ice 50 lbs or less 7% 51 to 75 12% Id to 100 18% 101 to 200 47% 201 to 300 10% 301 and over 6% 100% Cost of Ice per Year Under $5 ..... 23% $ 5 to $10 43% $10 to $15 15% $15 to $20 7% $20 and over _ 12% 100% TEMPERATURES Living Rooms 14% Below 60° 0% Below 55' 27% 60 to 70° 42% Below 60= 51% Above 70° 58% Above 60° 8% In Refrigerators Below 45° .— 45 to 50° 50 to 60° Over 60° Cellars .. 0% .. 8% .92% Bureau of Standards' Tests on Refrigerators. — The United States Bureau of Standards has conducted certain tests on re- frigerators. This was reported in the Bureau of Standards Circular No. 55. The following extract and Table LXXXVI gives the principal data in this bulletin : TABLE LXXXVI. RESULTS OF TESTS OF REFRIGERATORS. •u 3 « o. u l-H ^i V <u 0 3 U3 2; 3 V o. •a 11 m re E a E .s?.s o M V £ H o 0 K 53 O <u 3 *J o rt 1- • "o > c bog n o u CQ ^.5 Deg. F. Deg. F. Deg. F. Lbs. at 60° F. Cu. Ft. Lbs. 1 92.1 52.7 64.4 1.50 0.14 21.4 16.5 42.2 2 9L8 57.2 72.1 1.78 0.21 19.6 J8.1 37.1 i 91.3 49.3 70.7 1.63 0.19 12.7 18.0 41.1 4 90.0 46.6 70.3 1.43 0.14 10.1 18.0 43.2 5 89.6 49.5 68.7 1.41 0.15 12.1 16.5 41.2 6 91.1 55.9 69.8 1.54 0.18 18.5 18.2 42.7 ■1 91.5 46.9 66.2 1.63 0.15 13.8 17.1 41.8 8 92.0 44.1 64.0 1.59 0.14 13.0 17.3 41.7 9 93.1 51.8 66.6 1.65 0.19 18.5 19.0 40.7 Table LXXXVI gives some results of tests on nine refrigerators of average quality or better, where the air in the refrigerator averages nearly as much warmer than the ice as it '\i cooler than the ?iir out- 422 HOUSEHOLD REFRIGERATION side; thus, with a room at about 90°, the lowest temperatures inside the refrigerators range from 44° to 57° and the highest 64° to 72°. It has been found (Bulletin No. 98 of United States Department of Agriculture) that in milk kept at 60°, about fifteen times as many bacteria will develop in one day as in milk kept at 50° F., and much the same is true of many other foods. It is important, therefore, to find the coldest places in a refrigerator (usually near where the air leaves the ice chamber) and use these places for foods such as milk and meats which need to be kept as cool as possible to prevent spoiling. The outside dimension of the refrigerators listed in Table LXXXVI averaged 24 inches deep, 40 inches wide, and 50 inches high. The figures in the column headed "Heat transmission" gives the amount of heat in British thermal units (B.t.u.) that passes through every square foot of the outside surface of the refrigerator in an hour when the room temperature is one degree F., higher than the average inside temperature of the refrigerator. If the room temperature were ten degrees higher than the inside of the refrigerator, ten times this amount of heat would pass through every square foot of the walls. The sixth column of Table LXXXVI, headed "Heat Transmis- sion," illustrates the relative merits of the different refrigerators, since it tells directly how much cooling is wasted, that is, how much heat enters the refrigerator through the walls per hour for each square foot of wall, and for each degree difference in temperature between the inside and outside. For instance, to hold the average temperature inside refrigerator No. 1, 30 degrees below the temperature outside would require two-thirds as much ice for No. 2. To be sure. No. 2, though a much poorer refrigerator, used only about one-fifth more ice than did No. 1, but its inside temperature was not nearly so low, and therefore it would not have kept food fresh so long as No. 1. Slow melting of the ice does not necessarily indicate a good refrigerator. Unless the ice melts, it can absorb no heat, and is there- fore of no use in a refrigerator. Protecting the ice in a refrigerator by covering it up is a good way to save ice but a poor way to save food. The only proper way to use less ice is by using a refrigerator with better insulated walls, and by opening the doors as seldom and for as short a time as possible. N. Y. Tribune Institute Tests.— The N. Y. Tribune Insti- tute reports the ice consumption, as determined by twenty- seven tests on well known standard refrigerators, to be be- tween 0.00407 and 0.0100 pounds of ice melted per hour per cubic foot of food storage space, per degree of difference in temperature between room and refrigerator. These values in B.t.u. would be 0.58608 and 1.44 respectively. The results of these tests are shown by tables LXXXVII and LXXXVIII. TESTING OF ICE REFRIGERATORS 423 Tests of Balsa Refrigerators. — Household refrigerators of an improved design constructed entirely of balsa wood, with an interior and exterior coating of a magnesite composition applied in plastic form, were built by the American Balsa Co. The tests described in the following were made on the 100-lb. ice capacity side icer type, by Dr. M. E. Pennington in Febru- ary, 1923. The results are shown graphically in Figs. 131, 132, and 133. The summary of the performance test of the balsa refrigerator of the household type is shown in Table LXXXIX. From the last column of this table, it will be noted that an average of 3.16 B.t.u. were transmitted per 24 hours per degree of temperature difference per square foot of radiating surface. TABLE LXXXVIL— TESTS BY NEW YORK TRIBUNE INSTITUTE. E E 2 cH d- V u u V V V u u O a> o a to O. aaa H . Uo. U ^ . .^ CO h E 03 ta a 3 rt s Insulation E . O bo O ID 0 tti V < m 1. OJ «1 (Ut- bi.2 5 5^? Radiation Ft. Heat Los Hour Heat Los Sq. Ft. p Degree T Difference Fibre Board and Air 74.6 55.3 0.746 33 123 4.7 Granulated 69.6 43.1 0.826 44.5 127 2.6 Cork and Wood 71.0 45.4 1.085 44.5 168 3.5 Flaxinum, Wood, 68.1 46.6 0.691 33 108 3.85 Felt and Paper 71.0 47.5 0.792 33 125 4.05 7.9 49.7 1.279 40.6 198 4.0 79.7 49.8 1.539 40.6 253 4.9 Fibre Board and Air 69.3 47.0 0.763 28.2 120 4.6 70.8 47.6 0.750 28.2 118 4.4 Mineral Wool, Paper 67.5 47.6 0.739 36.9 117 3.P and Wood 68.4 48.0 0.741 36.9 117 3.7 Wool Felt, Paper, 67.6 48.2 0.582 21.2 92 5.4 Air and Wood 66.7 46.5 0.511 21.2 80 4.5 Flax Fibre, Wood 69.3 47.8 0.891 39.9 141 4.0 and Air 70.5 48.0 1.085 39.9 171 4.6 Iron, Cork, Air 72.3 47.2 0.828 32 124 3.7 and Wood Note: — Radiation area is the average between the outside and inside surfaces of the cabinet. The he.'.t loss includes both the effect of melting ice and heatinK the resulting ice water. 424 HOUSEHOLD REFRIGERATION TABLE LXXXVIIl.— ICE REFRIGERATOR TESTS BY NEW YORK TRIBUNE INSTITUTE. Test Method E u H . E . o bo o OJ «Q V 0) <1 a S2 O o o" Cfl U o. E rt •C lU < *. ti c 4) g (U o « So "S., rt D •« U <i a.'-' to <J am = rt s m E hJ -M 1) S XmOa Test A, Fibre Board and Air Ice 55.3 74.6 33. 123. 4.6 Non-Circulating Heat 102. 77. 33. 169 4.9 Test B, Granulated Cork and Wood Non-Circulating Heat 99. 71.4 35.2 185.5 4.6 Circulating Heat 95. 68.0 35.2 215. 5.4 Test C, Granulated Cork, Air and Wood Ice 47.2 72.3 32. 124. 3.75 Circulating Heat 104. 62.6 32. 221. 4.0 Note: — Each set of readings is the average value of two tests. Radiation area Ja the average between the outside and inside surfaces of the cabinet. Heating element is shielded to reduce heat loss to walls by radiation. In heat tests a "dummy" ice cake was used to offer similar resistance to air circulation as in ice meltmg test. A small fan was used in the circulating heat test. These tests indicate that the non-circulating heat method of testing gives results corresponding very closely to the results by the ice melting test. The electric heating element is placed in the food compartment and, of course, produces some air circulation inside the cabinet. The electrical has many advantages over the ice melting method. The purpose of the test was to determine ice meltage, box tem- peratures, and efficiencies under several conditions of icing as indi- cated in the three following tests: Test "A" was an average of four consecutive 24-hour test periods. Ice was replaced at beginning of each test period by new cake of same approximate, original weight. Results graphically shown on Fig. 211. Test "B" was an average of two consecutive 48-hour periods. Ice replaced at beginning of each test period by new cake of same ap- proximate original weight. Results graphically shown on Fig. 212. Test "C" was a continuous 96-hour test period without re-icing. The results are graphically shown on Fig. 213. Box Specifications. — Box was designed and built by the American Balsa Co., for the National Association of Ice Industries, Dr. M. E. Pennington, consulting and advisory technical expert for the associa- tion: DIMENSIONS OF REFRIGERATOR Width Depth Height Outside dimensions over all 35H-in. 21 -in. 50 -in. Inside dimensions 30^-in. ISf^-in. 385^-in. Ice compartment (Including Baffle) .... 14^-in. IS^^-in. 27 -in. TESTING OF ICE REFRIGERATORS 425 Milk compartment |3 -in. j-'f^-}"- U?^'-"- Food compartment 16 -m. lo^/^-in. ^S^-m- DOOR OPENINGS IN REFRIGERATOR Width Depth Height Ice compartment 12 -in. 25 -in. Milk compartment 12 -in ioi?"-"" Food Compartment 13H-in J^^-m- The box is lined and covered by American Balsa Company's syn- thetic stone, applied directly to 2-inch Balsa insulation, making a seam- less lining and covering finished in v^'hite enamel inside and out. Baffle, shelves ice tray and pan, bunker and drain pipe are entirely removable. The tests were made at the Bronx Plant of the American Balsa Co., in experimental refrigerator test room where room temperatures could be reasonably controlled. Temperature Observations. — Room temperatures and averages were determined from S. & B. recording thermometer. Reading aver- aged hourly from recording chart. Leads & Northrup resistance ther- mometers and reading box were used to determine all box tempera- tures. These thermometers read to 0.1 degree and were calibrated before and after tests. Box temperatures were observed at the fol- lowing locations: 1. Warm air inlet. 2. Middle food compartment. 3. Bottom food compartment. 4. Cold air drop. 5. Middle milk compartment. 6. Middle top shelf. Average temperature, middle food compartment, was determined by averaging middle milk compartment and middle top shelf com- partment temperatures. This average temperature was used in all cal- culations. Ice Meltage. — Rates of ice meltage were determined from actual meltages, by removing ice from box at end of 24-hour periods and weighing. After weighing, cake was replaced or new cake substi- tuted as conditions of test demanded. Check meltages were taken by weighing drip water, but these figures were not used in calculations. Readings were taken at 9 a. m. and 10 a. m., at noon and at 3 p. m. and 5 p. m. Twenty-four hour test and ice weighing intervals were from 10 a. m. 10 a. m. Results. — Results of tests are shown graphically in Figs. 214, 215 and 216 and Table LXXXIX, and comprise the complete results of this test, which is the American Balsa Company's Laboratory Exper- iment No. 258. 426 HOUSEHOLD REFRIGERATION c k- rn ^ i-H u: >; W CB H CC W T3 u O z ^ k-H J2 as o ^ -^ C o D -J, yi CM B.t.u. Loss per 24 Hrs. per Deg. per Sq. Ft. Rad. Surf. Ice Melted per Hr. per Deg. per Sq. Ft. Rad. Sui I Ice Melted per Hr. per Deg. per Cu. Ft. Food Comp. Vol. Ice Melted Lbs. per Hr. Average Temperature Difference Average Food Compartment Temperature Average Room Temperature Duratimi of Test llrs Rad. Surf. Total Inside Area Per Cent Ice to Food Compartment Per Cent Ice Comp. to Total "ol. 'ol. Food Comp. Cu. Ft. 'ol. Ice Cump. Cu. Ft. Total -ol. Cu. Ft. Ice Cap. Lbs. "-H (\J ^ fO ro crj t^ Tt U-) C5 CO On On On 00 OO O OO O O O O t^ ON C] On O On ro Tl- ro o o o O O C <M f^) r-x O O <— , CO 00 rv. NO r>v ir, 00 1< vd og CM cnj NO .— ■ r^ '^ ^ Tl- — I t^ 00 cm" ^ ^ t^ J^ t^ 00 00 00 (vi Osi CNJ 00 00 00 o o o t<i<r< o o o o o o ! ! I ! i i 1 1 i <CQU Test Test Test TESTING OF ICE REFRIGERATORS 427 ,,.,;,,,.,,..,, , , . ,,J : ' ■ 1 ■ ' I — "; 1 ':"■ ^; ■■'■! " ""■ ! ' ; .' ' ', '■■" '.'■ ' r-:: ,'tr-:i: "^ ;::t:"; ■■Tr" iTff :~.i ;• ■.-■ :■•; ■ ]■ " • "J-"; ''^ ":; ; • ■'' ^ '■" ' ''■ : ■ ' - ' ^ ■ , - ■ ' \ ;i ;•:,.[,.. ■'I'i ^ ' \ . \ : ''"',:■ '. 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